napawinerychef.blogspot.com
Napa Winery Chef: February 2009
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Saturday, February 21, 2009. Nora Chili Braised Goat. 24 dried nora Chiles, stemmed, seeded. 4 cups warm water. 189; cup corn oil. 189; onion, diced. 10 garlic cloves chopped. 189; cup almonds, chopped. 189; cup lightly salted dry-roasted peanuts. 189; cup raisins. 188; cup sesame seeds. 4 whole canned plum tomatoes (from 14 1/2-ounce can), drained. 2) Add the oil, onions, and garlic. Let sauté until the both turn a golden brown. 4) Let simmer until the chilies are soft and hydrated; (about 30 minutes).
napawinerychef.blogspot.com
Napa Winery Chef: June 2009
http://napawinerychef.blogspot.com/2009_06_01_archive.html
Thursday, June 25, 2009. Adventures with Wild Boar. One of my most favorite meals I had while in Italy was Pappardelle al Cinghiale. It was a simple ragu of wild boar, tomatoes, onions and garlic with pappardelle pasta. Since that trip I have been intrigued with wild boar and I try to incorporate it anywhere I can in a menu. For some history about wild boar in California go to this link: http:/ www.dfg.ca.gov/wildlife/hunting/pig/. Stay tuned for Wild boar pancetta, and Buffalo Bresaola. What ever th...
napawinerychef.blogspot.com
Napa Winery Chef: Grapevine Smoked Guinea Hen Breast with Petite Pot Pie
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Tuesday, October 12, 2010. Grapevine Smoked Guinea Hen Breast with Petite Pot Pie. Subscribe to: Post Comments (Atom). Penelope Jane Designer Cakes and Truffles. Http:/ www.penelopejane.com. Cooking an old world style of cuisine in the new world. Through this blog I hope to journal my experiences, recipes, culinary tips, and pictures. Should you happen to find this small blog, among the vast ocean of culinary blogs on the internet; I hope it gives you a smile; and helps you create a memorable meal.
napawinerychef.blogspot.com
Napa Winery Chef: Menu Highlights from this Past Summer
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Monday, September 6, 2010. Menu Highlights from this Past Summer. Served over an insalata tres colores, with ash rind goat cheese, and golden beet carpaccio. Paired with 2009, Sauvignon Blanc, Napa Valley. Squash Blossom Wrapped Halibut. Served over a summer succotash. I am still tweaking this dish and I have prepared it in a few different incarnations. One recent version was with a scallop and corn ravioli. Subscribe to: Post Comments (Atom). Penelope Jane Designer Cakes and Truffles.
napawinerychef.blogspot.com
Napa Winery Chef: February 2010
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Friday, February 12, 2010. February Food and Wine Pairing. From Left to Right:. Wild Mushroom and Ceci Pesto Crostini, Paired with our Napa Valley Sauvignon Blanc, 2008. Pumpkin Gnocchi with Brown Butter and Sage, Paired with our Sonoma Coast Pinot Noir, 2007. Winter Cassoulet of Venison Sausage and Pork Belly, Paired with our Napa Valley, Merlot, 2005. Subscribe to: Posts (Atom). Penelope Jane Designer Cakes and Truffles. Http:/ www.penelopejane.com. View my complete profile. Playing with fire and water.
napawinerychef.blogspot.com
Napa Winery Chef: June 2010
http://napawinerychef.blogspot.com/2010_06_01_archive.html
Saturday, June 26, 2010. Grilled Free Range Chicken Breast Spring Garden Root Vegetables, Salsa Verde. I love the flavor imparted by a real wood-fired grill. At the winery we use old grape vines in our grill, however any aromatic wood works well. Inspired by our garden in springtime, sweet young carrots and onion are balanced with the spice of radishes and the rich flavor of grilled chicken. 189; cup salt. 188; cup sugar. 2 cups hot water. 6 cups cold water. 188; tsp peppercorns. 188; tsp fennel seed.
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Napa Winery Chef: Barrel Stave Salmon
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Wednesday, September 1, 2010. The staves are already stain with red wine from years of storage, however they are a little dried out, so I rehydrate them in some Cabernet. Subscribe to: Post Comments (Atom). Penelope Jane Designer Cakes and Truffles. Http:/ www.penelopejane.com. View my complete profile. September’s Food and Wine Pairing. Menu Highlights from this Past Summer. Playing with fire and water. The three friends of winter. Awesome Inc. template. Powered by Blogger.
napawinerychef.blogspot.com
Napa Winery Chef: Italian onion soup
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Tuesday, October 12, 2010. Here is an Italian twist to the classic French onion soup. We fill ravioli with Roth's Private Reserve, a Vermont cows milk cheese that find to be somewhat gruyere like in flavor and meltability. November 11, 2010 at 3:59 PM. Subscribe to: Post Comments (Atom). Penelope Jane Designer Cakes and Truffles. Http:/ www.penelopejane.com. View my complete profile. Grapevine Smoked Guinea Hen Breast with Petite Pot. Playing with fire and water. The three friends of winter.
napawinerychef.blogspot.com
Napa Winery Chef: October 2010
http://napawinerychef.blogspot.com/2010_10_01_archive.html
Tuesday, October 12, 2010. Grapevine Smoked Guinea Hen Breast with Petite Pot Pie. Here is an Italian twist to the classic French onion soup. We fill ravioli with Roth's Private Reserve, a Vermont cows milk cheese that find to be somewhat gruyere like in flavor and meltability. Subscribe to: Posts (Atom). Penelope Jane Designer Cakes and Truffles. Http:/ www.penelopejane.com. View my complete profile. Grapevine Smoked Guinea Hen Breast with Petite Pot. Playing with fire and water.
