Our President and resident foodie, Mike Tierney, has been regularly sending State of the Street newsletters, complete with recipes, for many moons now. We've decided it's time to compile these delicious preparations in one place to make them easily available.

Each of these recipes are designed to be paired perfectly with a given wine, making them excellent meal ideas for making a special evening out of a great bottle of wine. Bon Appetit!

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Potstickers

February 2012

Since we bottled our 2011 Russian River Valley Sauvignon Blanc, Asian food has been on my mind. What better way to celebrate Chinese New Year than pair the new wine with an old favorite – potstickers.

Ingredients

• 24 circular dumpling wrappers
• 4 ounces white radish (daikon)
• 4 ounces minced pork
• 1 egg
• Salt & pepper (Sichuan if available)
• 2 tablespoons soy sauce
• 2 tablespoons Chinese black vinegar
• 2 teaspoons chili oil
• 1 minced garlic
• 1 tablespoon vegetable oil

1. Peel radish. Cut into thin slices, then slivers. Blanch in boiling water, drain, and squeeze dry.
2. Mix radish with pork, egg salt and pepper.
3. Place a teaspoon of pork mixture on top of wrapper, moisten the rim of half the wrapper, and seal tightly. Lay dumplings on floured tray.
4. Mix soy sauce, vinegar chili oil and garlic. Place in dipping bowl.
5. Heat wok or non stick skillet with a tablespoon vegetable oil until quite hot. Add 12 dumplings and cook for 2 minutes or until golden. Add ½ cup water, cover, and cook 6 – 7 minutes or until water has been absorbed. Place of serving dish and repeat with remaining 12 dumplings.

Happy Chinese New Year!

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Onion Soup the Taft Street Way

Januaray 2102

I love onion soup, but most of the time I get a strong chicken or beef broth flavor which hides the taste of onion. In Michael Ruhlman’s new book – Ruhlman’s Twenty – he suggests substituting water for stock. The results are amazing! Here is a twist on his recipe.

Ingredients

• 1 tablespoon butter
• 7-8 pounds Spanish onions, thinly sliced
• Salt & pepper
• 6-8 slices country bread, toasted
• 1/3 cup sherry
• ½ pound Irish cheddar cheese, grated
• 6 cups water

1. In a large pot on medium heat, melt butter, add onions, and heat until onions start to steam. Uncover, season, and turn to low, and cook until onions turn brown (several hours). Stir occasionally.
2. Add six cups of water to the onions, bring to simmer, add sherry, and season to taste.
3. Preheat broiler. Portion soup in ovenproof bowls, float toast on top and cover with cheese. Cook until nicely browned. Serve immediately.

Both Taft Street Russian River Valley Chardonnay and Russian River Valley Pinot Noir go exceptionally well with this dish.

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Butternut Squash Gratin

December 20122

This is a good recipe to have in your Holiday collection. It can be done ahead of time, and can easily be doubled or tripled.

Ingredients

• 3 10oz packages frozen spinach, thawed
• 6 tablespoons butter
• 1 cup chopped onion
• 4 garlic cloves, minced
• 2 teaspoon salt
• 1 teaspoons black pepper
• ¼ teaspoon nutmeg
• ¾ cup cream
• 2 pounds (2 whole) butternut squash, peeled and seeded
• 2 ounce parmesan cheese, grated

1. Preheat oven to 400. Butter a 9 x 13 baking dish.
2. Squeeze spinach, coarsely chop and put in bowl.
3. Melt 3 tablespoons butter in pan and cook garlic and onion, 5 minutes. Stir into spinach with salt, pepper, nutmeg and cream.
4. Cut squash into 1/8 inch thick slices. (A mandolin or microwaving the squash briefly can be of help here.)
5. Layer the squash and spinach in baking dish, starting and ending with the squash. Sprinkle cheese over top layer and dot with remaining butter.
6. Cover and bake for 25 minutes. Remove cover and continue until brown and bubbly, another 10-15 minutes.

Enjoy as part of a feast with an appropriate Taft Street wine!

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Membrillo

November, 2011

So what do you do with a bunch of quinces? Jam doesn’t quite work. After a little research, it seems that quince is the main ingredient in membrillo – a Spanish spread that goes well with cheese and red wine. And it’s easy!

Ingredients

• 4 Quinces, peeled, cored and chopped
• Water
• Sugar, to be determined

1. Place quince in a large pot and cover with water. Bring to boil and cook 30 minutes, or until fruit is soft. Drain.
2. Process fruit until smooth. Add equal amount of sugar and combine.
3. Cook over low heat until paste thickens and quince has turned a deep orange color (60-90 minutes).
4. Spread evenly on a parchment paper lined rimmed pan. Place in a low oven (125F) for one hour.
5. To serve (with cheese) – cut in small wedges.

This goes great with our Russian River Valley Pinot Noir and our Russian River Valley Zinfandel!

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Fresh Fig Compote

October, 2011

When you have three fig trees, you’ve got to develop a series of recipes (kind of like zucchini). Here’s a versatile recipe, one that goes well with crème fraiche and/or pound cake.

Ingredients

• 2 pounds fresh figs
• ¼ cup sugar
• Zest from ½ orange
• Juice from ½ lemon
• 2 tablespoons water

1. Wash figs and cut into eighths
2. Place all ingredients in pan. Mix.
3. Heat gently to boiling, simmer 15 minutes, stirring occasionally.
4. Serve warm or at room temperature

I like this with a glass of 2009 Russian River Valley Riesling.

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Stir-Fried Chicken with Basil

September, 2011

Quick and easy, and perfect after a long day harvesting fruit and veggies.

Ingredients

• 1 ½ pounds boneless, skinless chicken breast
• 3 tablespoons fish sauce
• 1 ½ tablespoons rice wine or sake
• 1 ½ tablespoons minced shallots
• 3 ½ tablespoons vegetable oil
• 1 ½ tablespoons chopped red fresh chile
• 2 tablespoons chopped garlic
• 3 red onion, peeled and cut into julienne slices
• 2 tablespoons fish sauce
• 1 ½ tablespoons soy sauce
• 1 tablespoon sugar
• 1 ½ tablespoons water
• 1 ½ cups basil, leaves rinsed, drained, and coarsely chopped

1. Cut chicken into 3 inch x ½ inch x ½ inch pieces. Mix ingredients 2 – 4 and toss in chicken to marinate.
2. Add 2 tablespoons of oil to skillet until quite hot, add ingredients 6 – 8, and cook 2 minutes, or until onions are tender. Push to side of skillet.
3. Add remaining 1 ½ tablespoons oil heat until quite hot. Add chicken and cook 2 minutes. Mix ingredients 9 – 12 and pour into pan. Bring to boil, add fresh basil and mix. Scoop chicken on serving platter and serve with rice and vegetable, if desired.

Serves 6. Try this with Taft Street 2010 Sonoma County Rose of Pinot Noir. You won’t be disappointed.

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Ribs Taft Street Style

August, 2011

Summer is barbeque season, and there is nothing like ribs and Zinfandel to celebrate. Here’s how we do it at Taft Street.

Ingredients

• 4-5 pound rack of pork ribs, trimmed
• 1 gallon brine (1gallon water + 1 cup salt + ½ cup brown sugar)
• 2 tablespoons cumin seed
• 1 tablespoons coriander seed
• 2 tablespoons ancho chile powder
• 1 tablespoon salt
• 1 tablespoon pepper

1. Place pork in brine and refrigerate for four hours. Rinse and wipe dry.
2. In small fry pan cook cumin and coriander until brown and smoking - 3 to 4 minutes. Grind into powder. Add next four ingredients and mix. Rub into pork and refrigerate overnight.
3. Let pork warm to room temperature as you heat grill. Grill over medium high heat, turning every five minutes or so, three turns total. Meat should be milky white in color.

Serve with slaw, pickles and lots of Taft Street Zin!

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Bacon Jam !?!

July, 2011

Don’t laugh, this stuff rocks, Try it on burgers, or smoked turkey or...

Ingredients

• 1 lb bacon
• 1 onion, chopped
• 2 cloves garlic, chopped
• ½ cup brown sugar
• ½ cup coffee
• ½ cup maple syrup
• 1 Tbsp balsamic vinegar
• 1 Tbsp mustard

1. Chop bacon and cook. Drain most of fat and cook onion and garlic in remaining fat until brown – about 5 minutes.
2. Return bacon to the pan and add sugar, coffee, syrup vinegar and mustard. Cook on medium heat until thickened – about 45 minutes.
\
3. Cool and put in blender. Enjoy.

All Taft Street wines are bacon friendly!

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Truffle Mac & Cheese

June 2011

At the New Orleans Wine and Food Experience last week this recipe from Chef Michael Farrell at Bistreaux at the Maison Dupuy Hotel won a Gold Medal for Lagniappe (something extra). It’s fun and easy.

Ingredients

Cream Base:

• 5 cups shallots
• 3 cloves garlic chopped
• 16 oz mascarpone cheese
• 2 qt heavy cream
• 1 oz cognac
• Salt and pepper to taste

Cheese Mix:

• Grate equal parts
• Smoked gouda
• Parmaggiano Regiano
• Monterrey jack
• 1lb cooked penne pasta
• Truffle Oil

1. In a medium saucepan, sauté shallot until golden and add cognac, cream, mascarpone, salt and pepper. Mix well until mixture comes to a boil.
2. In a sauté pan, add the cream mix and the warmed cooked pasta. Set in a serving dish, drizzle with truffle oil and melt the grated cheese under the broiler.

Serves 8. 2009 Russian River Valley Chardonnay hits the spot with this!

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Fabulous Frittata

May 2011

With warm weather approaching and our chickens producing full tilt, it’s time to think eggs. A frittata is an easy, versatile and delicious meal – and it is well matched with a glass of Taft Street Rose of Pinot Noir!

Ingredients

• 2 tablespoons olive oil
• ½ onion sliced
• ¾ cup of cheese
• 6-8 eggs
• salt and pepper
• ½ cup grated Parmesan cheese

1. Put olive oil in large skillet over medium heat. Add onion and salt and pepper and cook until soft, about 5 minutes.
2. Beat eggs with salt and pepper, then add cheese. Pour over onions and sprinkle Parmesan cheese on top. Cook until eggs are barely set, 5-10 minutes. You can set them further by putting in a 350 oven for a few minutes, or under the broiler for a very short time.
3. Serve hot, warm or at room temperature.

Serves 4. Don’t forget the Taft Street Rose of Pinot Noir!

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Pulled Pork & Slaw Sandwiches

April 2011

We served these at a winery party recently and they were a big hit. Most of the work can be done well ahead of time, and assembly is quick and easy.

Pulled Pork Ingredients

• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 2 teaspoons salt
• 2 teaspoons chili powder
• 3 pounds pork butt or shoulder, trimmed, and cut into 1 1/2 inch cubes
• ¼ cup olive oil
• ½ cup red wine vinegar
• 1 tablespoon honey
• ½ cup stock
• 1 onion diced

1. Combine first four ingredients for rub. Add pork and coat well. Refrigerate overnight.
2. Brown pork in olive oil and set aside. Add stock, honey and vinegar, scraping the pan’s bottom to incorporate flavors. Add onion and bring to boil.
3. Lower heat to simmer, add pork and cook until tender – about an hour and a half.
4. Let cool, then shred by hand.

Slaw Ingredients

• ½ cup distilled white vinegar
• 4 tablespoons sugar
• 4 tablespoons vegetable oil
• 2 ½ teaspoons dry mustard
• 1 teaspoon celery seeds
• 1 medium cabbage, thinly shredded
• 1 large red onion, thinly sliced
• 2 carrots, shredded

1. Combine vinegar, sugar, oil, mustard and celery seeds in a medium saucepan. Stir and bring to boil. Remove from heat and season with salt and pepper.
2. Combine cabbage, onion and carrots in a bowl. Add dressing, toss. Cover and refrigerate at least 2 hours.

Split a dozen Kaiser rolls and brown briefly in broiler. Place 2 heaping tablespoons slaw on bottom half and cover with 2 heaping tablespoons pulled pork. Wrap in large paper napkin and serve.

Serves 12 and is terrific with just about any Taft Street wine.

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Irish Soda Bread

March 2011

(in Ireland it’s called cake) As St Patrick’s Day approaches it’s time to create appropriate wine and food pairings. There is hardly a better match than wine and bread, a winning combo for thousands of years!

Ingredients

• 1 pound whole wheat flour
• 1 pound white unbleached flour
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 1 pint buttermilk

1. Sieve flours, soda and salt in a large bowl. Make a hole in the center, pour in buttermilk, and mix to form a dough.
2. Form into one round. With a sharp knife make an X across the top about an inch thick.
3. Cook in a 425 oven for 25 minutes; turn over and cook 5 minutes more.
4. Cool on a rack.

This goes especially well with our new 2008 Alexander Valley Cabernet Sauvignon (you can add a wee bit of corned beef and cabbage).

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Strawberry Shortcake Cookies

February 2011

St. Valentine’s weekend is our traditional release date for our Sonoma County Rose of Pinot Noir. This year is no exception. Come on by the Tasting Room and sample our new release from the 1010 vintage. We will serve some of these delicious cookies to pair with the wine.

Ingredients

• 1 pound strawberries, hulled and cut into 1/4-inch dice (2 cups)
• 3 tablespoons good quality strawberry jam
• 1 teaspoon fresh lemon juice
• ½ cup plus 1 tablespoon sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon Kosher salt
• 6 tablespoons cold unsalted butter, cut into small pieces
• 2/3 cup heavy cream
• sugar, for sprinkling

1. Preheat oven to 375F degrees. Line baking sheets with parchment paper or Silpat and set aside.
2. In a small bowl, combine strawberries, jam, lemon juice, and 2 tablespoons sugar; set aside.
3. In a large bowl, whisk together flour, baking powder, salt, and remaining 7 tablespoons of sugar.
4. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs.
5. Stir in the cream until dough starts to come together, then stir in the strawberry mixture, just until combined.
6. Drop 2 tablespoon portions of dough onto baking sheets, spacing evenly apart.
7. Sprinkle with sugar
8. Bake until golden brown 25 minutes.
9. Remove from the oven and transfer cookies with a spatula to a wire rack, and let cool.
10. These cookies are best served the day they are made, but can be stored in an airtight container at room temperature for 1 to 2 days.

This recipe makes about 3 dozen Strawberry Shortcake Cookies. Serve with Taft Street’s 2010 Sonoma County Rose of Pinot Noir (of course).

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Breadsticks

January 2011

A great party treat, and so much better than the store bought.

Ingredients

• 1 ½ cups whole wheat flour
• 1 ½ cups all-purpose flour, plus more for rolling dough
• 1 packets instant yeast
• 1 teaspoon sugar
• 2 teaspoons salt
• 2 tablespoons olive oil, more if needed
• ½ cup cornmeal
• Sea salt
• Grated Parmesan

1. Combine first five ingredients in food processor. Pulse to mix. Add olive oil and pulse. With machine running, add a cup or more of cold water, until a somewhat sticky ball forms.
2. Put a little oil in a bowl and add dough mixture and form a ball. Cover bowl with plastic wrap and let rise for an hour. Place covered bowl in fridge for several hours.
3. Heat oven to 400. Grease two baking sheets with oil and sprinkle with cornmeal. Cut dough in quarters and keep three pieces covered while you roll a piece into an 18" X 6" rectangle. Slice off a 1" X 6" piece, and with floured hands, roll into a 12" stick. Transfer to pan and continue with remaining dough.
4. Brush sticks with oil and sprinkle with salt and Parmesan cheese. Bake 12 -15 minutes, or until crisp. Cool on racks. Serve immediately or store in airtight container.

Makes 72. Serve with any Taft Street wine. Especially good at a Wine Tasting!

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Stock

December 2010

I am a big fan of home made stock. The canned variety is too salty and metallic tasting. Though it takes some time, there’s not much to it, and the result is worth the time.

Ingredients

• 5 pounds chicken/turkey bones
• 2 onions chopped
• 3 carrots roughly chopped
• 3 celery stalks roughly chopped
• 4 quarts water
• Salt and pepper to taste

1. Place all ingredients in big pot. Bring to boil, skimming off any scum that should form. Reduce heat to low, until only an occasional bubble rises. Cook 4-6 hours.
2. Let cool to room temperature. Remove bones and vegetable remains. Refrigerate overnite.
3. A layer of fat will have formed; discard it. If using stock within a few days, refrigerate. If not, the stock freezes wonderfully.

Makes 2 quarts. Use it in soups, stews, or simply by itself. Taft Street wine of any variety makes a grand match.

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Seared Tuna on Apple

November 2010

I came up with this recipe a couple of weeks ago while entertaining a group of friends from Seattle. I had some leftover grilled tuna, and I paired it with fresh apple slices and a drop of sriracha – instant crowd pleaser.

Ingredients

• 2 x 4oz tuna filets
• 2 apples
• Juice of one lime
• 2 tablespoons soy sauce
• Sriracha

1. Combine lime and soy sauce and marinade tuna while heating a grill.
2. Sear tuna for 2 minutes on each side, so there is till some pink in the middle. Let cool.
3. Slice apples in 2in x 1.5in pieces. Place sliced tuna of the same dimensions on top. Add a drop of sriracha on top.

Makes 18. Serve with a glass of Taft Street Sauvignon Blanc or Chardonnay. Yum!

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Smoked Salmon Toasts

October 2010

A friend recently brought me a nice smoked salmon filet. I used it to make a quick and delicious hors d’oeuvre.

Ingredients

• 1 lemon, juice
• 1 shallot, minced
• ½ pound smoked salmon
• 1 cup sour cream
• ½ cup yogurt (Greek style is nice)
• 1 handful basil leaves, chopped
• 24 toasted baguette rounds

1. Soak shallot in lemon juice for an hour.
2. Put salmon, sour cream, yogurt, basil, shallot and lemon juice in a food processor. Pulse until mixed but not too smooth.
3. Serve over baguette rounds.

These just scream for a glass of Taft Street Chardonnay.

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Chicken Tomatillo Enchiladas

September 2010

Here’s a green take on lasagna/enchiladas; with tomatillos and cilantro playing major roles. It’s a good dish to serve on those warm September nights.

Ingredients

• 2 pounds tomatillos, husked, rinsed and quartered
• 12 ounces chicken broth
• 2 cups green onions, sliced
• 4 cloves garlic, peeled and chopped
• 2 cups cilantro, chopped
• 2 serrano chiles, sliced
• 1 teaspoon ground cumin
• 12 six inch corn tortillas
• 4 cups cooked chicken meat, roughly chopped
• 1 pound queso blanco, coarsely chopped
• 1 cup half and half

1. Preheat oven to 425F. Mix tomatillos, broth, garlic, cumin in saucepan. Cover, bring to boil, lower heat and cook about 10 minutes. Put in food processor, add cilantro, onions, chiles and coarsely puree.
2. Overlap 6 tortillas in a 13 X 9 baking dish. Top with half chicken, queso blanco and half tomatillo sauce. Repeat. Pour ½ and ½ on top and season with salt and pepper.
3. Bake for 25 minutes. Let sit for 10 minutes.

Serve with an chilled glass of Taft Street Russian River Valley Chardonnay or Sauvignon Blanc.

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BLT - Taft Street Style

August 2010

With tomato season approaching, it’s time to bring out one of our favorite appetizers – a mini BLT, substituting fresh basil for the lettuce.

Makes 24

Ingredients

• 12 roma tomatoes
• 2 cloves garlic, finely diced
• 1 shallot, finely diced
• 3 slices bacon, cut in 2 inch pieces
• 12 small to medium fresh basil leaves
• Olive oil for drizzle

1. Slice tomatoes vertically. With your fingers discard seeds and liquid. Place on a baking pan, and sprinkle with shallot and garlic, salt and pepper. Bake in a 250 degree oven for 21/2 – 3 hours, until tomatoes are dry but flexible.
2. Place bacon piece on tomato shell and top with basil leaf. Drizzle with olive oil and serve.

If you have any Taft Street Rose of Pinot Noir around, you are in luck. If not, Chardonnay and Sauvignon Blanc will substitute nicely.

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Summer Potato Salad

June 2010

For the next couple of months it’s picnic season, and potato salad is a go-to dish. Here is a recipe that works.

Ingredients

• 2 ½ pounds russet potatoes, peeled and quartered
• 1 medium red onion, diced
• 1 lemon, juiced
• 2 garlic cloves
• 1 tablespoon capers, rinsed
• ½ cup kalamata olives, pitted
• 1 red pepper, cored
• ½ cup olive oil
• Salt and pepper
• Parsley

1. Place onion and lemon juice in a bowl. Set aside 15 minutes
2. Cook potatoes in boiling, salted water until tender, about 15 minutes. Drain and place in bowl.
3. Place garlic, capers, olives and pepper in blender and roughly chop.
4. Pour garlic mixture and onion over potatoes. Add oil and mix.
5. Salt and pepper to taste. Add parsley as garnish.

Serves six. Right now I’m thinking barbeque ribs, this potato salad, and some Taft Street Zin.

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Pesto Popovers

May 2010

Tired of the same old cheese and crackers to go with your evening glass of wine? Here’s an easy alternative.

Ingredients

• Butter
• 1 cup flour
• 2 eggs
• 1 cup milk
• 1 tablespoon pesto
• 1/3 cup smoked cheddar, grated

1. Grease a muffin tin with butter and heat for 10 minutes in a 425° oven.
2. Blend all other ingredients except cheese. Fill the individual tins one-third full with batter. Top with teaspoon of cheese. Cover with batter until two-thirds full.
3. Bake for twenty minutes at 425°. Serve.

Makes a dozen. Great with any Taft Street wine, especially Chardonnay and Pinot Noir.

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A Couple of Sauces

April 2010

With this weekend’s party coming up, I looked for a variety of sauces to accompany the meats, breads and chips. Here are two, each serving 4-6.

Hummus

Ingredients

• 2 cloves garlic, minced
• 1 16 ounce can garbanzo beans, drained and rinsed
• ¼ cup red onion, minced
• ¼ cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon balsamic vinegar
• 1 tablespoon red pepper flakes
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• Salt and pepper

1. In a food processor, pulse all ingredients but salt and pepper to a smooth paste. Season with salt and pepper.
2. Spread on bruschetta or celery stacks.

Romesco Sauce

• 4 cloves garlic, sliced
• 1 slice whole wheat bread, cubed
• 1 tablespoon olive oil
• 1 12 ounce jar roasted red peppers, drained and rinsed
• ½ cup roasted almonds
• 1 teaspoon paprika
• ¼ teaspoon cayenne
• ¼ cup sherry vinegar

1. Cook garlic and bread in olive oil until brown, about 5-6 minutes. Transfer to paper towels to drain.
2. Place all ingredients into food processor and mix to a smooth paste. Add ice water as needed,
3. Goes particularly well with grilled meats and fish.

Both these sauces work quite well with our heritage wines – 2008 Sonoma County Pinot Noir and 2008 Mendocino County Pinot Noir.

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Taft Street Shrimp Tacos

March 2010

On a recent trip to So Cal we had some great shrimp tacos on the public pier in Santa Barbara. Here’s our take.

Ingredients

• 1 pound shrimp (30 count) cleaned
• 2 tablespoons Taft Street Rub (recipe to follow)
• 1 tablespoon olive oil
• sriracha sauce
• ½ small head cabbage, finely sliced
• 4 ounces blue cheese
• ½ cup sour cream
• 2 tablespoons cilantro leaves, chopped
• Juice from 1 lime
• Salt and pepper
• 8 corn tortillas

Taft Street Rub

• 2 tablespoons cumin seed
• 1 tablespoon coriander seed
• 2 teaspoons chili powder
• 1 teaspoon brown sugar
• Salt and pepper

1. Brown cumin seed and coriander seed in a fry pan until they begin to smoke. Put in spice grinder and grind to powder. Mix in chili powder, sugar, and salt and pepper.
2. Make slaw by combining cabbage, blue cheese, sour cream, cilantro, lime juice, salt and pepper. Set aside.
3. Season shrimp with Taft Street Rub. Heat oil in fry pan and add shrimp. Cook until opaque (about 2 minutes).
4. Mix in a squirt of sriracha sauce.
5. Heat tortillas on stovetop or in oven wrapped in aluminum foil.
6. Serve with slaw.

Serves 4. These really go well with our new 2009 Sonoma County Rose' of Pinot Noir.

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Chocolate Torte and Zin = Valentine Treat

February 2010

This one has LOVE all over it.

Ingredients

• 8 ounces bittersweet chocolate
• 1 cup unsalted butter
• 1 cup sugar
• 5 large eggs
• 1 tablespoon vanilla extract
• ½ teaspoon salt
• ¼ cup flour
• Powdered sugar
• 2 cups berries (raspberries, blackberries, strawberries)

1. Preheat oven to 325°F. Butter a 10 inch springform pan; dust with sugar.
2. Melt sugar and butter in saucepan over low heat stirring often. Cool, stir in sugar. Whisk in eggs one at a time. Mix in vanilla, salt and flour. Pour into pan.
3. Bake about 35 minutes, or until toothpick comes out clean. Cool.
4. Dust with sugar, add berries for garnish. Dust with sugar again.

This and a bottle or two of 2007 Taft Street Russian River Zinfandel Cobblestone Vineyard will delight eight people.

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Clam Chowder Taft Street Style

January 2010

We will be serving this for Winter Wineland. Come on by for a taste.

Ingredients

• 1 1 pint shucked clams (or 2x6.5 ounce cans minced clams)
• 4 ounces bacon, diced
• 2 potatoes, peeled and diced
• ½ cup chopped onion
• ½ cup chopped celery
• 2 ½ cups milk
• ½ cup cream
• 3 tablespoons flour
• ½ teaspoon Worcestershire sauce
• ½ teaspoon saffron threads
• salt and pepper

1. Drain clams; reserving liquid. Add enough water to liquid to measure 2 cups. Set aside.
2. In a saucepan crisp bacon; dice and set aside. Add reserved liquid, potatoes, onion and celery to fat in saucepan. Cook about 15 minutes.
3. Stir in clams, 2 cups of milk and cream. Stir remaining 1/2 cup of milk into flour; stir into chowder.
4. Cook 2 minutes. Add Worcestershire sauce, saffron, salt and pepper. Sprinkle bacon on top.

Try this with 2007 Russian River Valley Chardonnay Garagistes or 2006 Mendocino Ridge Pinot Noir Garagistes. You'll be glad you did!

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Black Pepper & Sao Jorge Biscotti

December 2009

This Sunday I will serve the annual savory biscotti to complement our array of wines for the local wine club members. We use our local favorite cheese, a cow’s milk farmer’s cheese from local cheesemaker Joe Matos, but Parmigiano-Regggiano is a fine substitute.

Ingredients

• 1 ½ tablespoons freshly ground pepper
• 4 cups flour
• 2 teaspoons baking powder
• 2 teaspoons salt
• 2 ½ cups Matos cheese, finely grated
• 1 ½ sticks cold butter, diced
• 4 large eggs
• 1 cup milk

1. Preheat oven to 350 degrees
2. Whisk together flour, baking powder, salt, 2 cups cheese, and one tablespoon black pepper. Blend in butter to create a coarse meal. Whisk 3 eggs and milk and add to mixture until a soft dough forms.
3. Turn dough on board and quarter. Form each piece into a log, about 12" by 2" by 1". Transfer to 2 ungreased baking sheets.
4. Whisk remaining egg and brush logs, then top with remaining cheese and pepper. Bake for 30 minutes, switching position of pans every 10 minutes.
5. Cool 10 minutes. Reduce oven to 300. Take each log at cut into i/2 inch diagonal slices. Return to pans, cut side down. Bake another 20 minutes, turning over slices midway.
6. Cool 15 minutes. Can be stored in airtight containers at room temperature.

These are great with Taft Street Zinfandel and Pinot Noir.

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Chimichurri Sauce

November 2009

The inspiration for our fire pit cooking came from an Argentine recipe – Una Vaca Entera. This recipe called for "1 medium cow, about 1400 pounds, butterflied, skin removed." We decided to start with something a bit more manageable, and our Saturday party was a big success. Chimichurri sauce is a staple of Argentine cooking, and it varies from region to region; but the basics include parsley, garlic and olive oil. Makes 2 cups.

Ingredients

• 2 cups parsley leaves
• 6 cloves garlic
• 6 cloves garlic
• ¼ cup white wine vinegar
• ½ cup olive oil
• salt

1. Combine parsley with salt, garlic pepper flakes, and half the oil in a food processor. Process, scrapping down the sides of the container if necessary.
2. Add vinegar and the rest of the oil and process.
3. Taste and adjust the seasoning. Serve with a wide variety of dishes. It was a real hit with grilled steak!

Zinfandel and Syrah are natural fits for steak with chimichurri sauce – Taft Street of course.