As the seasons and vintages change, our in house chefs John Teeling and Linda Richie, are constantly challenge themselves to pair our wines with new recipes. Here is where you can find their successes when you are entertaining or just wanting to try something out.
2 1b. Roma tomatoes, cut in half
8 cloves garlic, minced
2 large onions, coarsely chopped
2 Tbsp Oregano
6 cups Chicken Stock or Vegetable Stock
1 cup cream
Salt
Pepper
Olive oil
Place the halved tomatoes cut side up on a baking sheet. Sprinkle with minced garlic, Oregano, salt and pepper. Roast in 350 degree oven for 1 hour. Meanwhile, saute onions in oil until translucent and soft.
Combine tomatoes and onions in food processor and blend. Add tomato mixture with the chicken stock and bring to a boil, reduce heat and simmer for ½ hour. Add cream and mix. Season with salt and pepper. Serve with crusty bread and Calcareous Cabernet Sauvignon.
BY: JOHN TEELING
1 medium pumpkin
1 large onion chopped
6 cloves garlic minced
2 medium potatoes diced
2 stalks celery chopped
2 large carrots chopped
1 quart chicken stock
2 tsp. curry powder
½ tsp. coriander
½ tsp. cumin
4 tblp. Butter
Crème fraiche for garnish
Italian flat-leaf parsley for garnish (optional)
Quarter pumpkin and scoop out seeds. Wrap pumpkin quarters in tin foil and bake at 350 degrees for 1 hour. When cooked scoop out flesh.
Meanwhile melt butter over medium heat and add vegetables. Cook for 5 minutes until starting to soften. Add spices and cook for 2 more minutes. Add pumpkin and chicken stock. Bring to a boil and reduce heat and simmer for 30 minutes. Puree mixture and season to taste with salt and pepper.
Serve with a dallop crème fraiche and garnish with the parsley.
Calcareous Chardonnay or Calcareous Grenache
Individual Savory Tarts
A Perfect Appetizer or Small Plate
Pate Brisee (Simple Pastry Dough)
2 ¼ cup flour
1 ½ teaspoon salt
1 cup cold butter cut into small pieces.
¼ to ½ ice water
In a food processor combine flour and salt and pulse to mix for 10 seconds. Add butter and mix until mixture becomes like rough sand. Then add the water slowly while running the processor until mixture becomes formed as dough. Remove and separate into to balls, wrapped and refrigerate for an hour.
Roll out dough and cut into 4” squares. Grease a muffin tin and put dough into circles.
3lbs. tomato
1-Large onion
2 tbsp chopped fresh thyme
1 cup feta crumbles
½ cup chopped kalamata olives
1-egg, lightly beaten
In meantime: 350 degrees oven Roast 3lbs. tomatoes with olive oil, salt and pepper in oven for an hour. Roast 1 large onion, sliced in ¼ strips with oil, salt and pepper until golden. Put onion tomato mixture into pastry, top with feta and thyme, then olives.
Bring points of dough together and brush with egg.
Bake 30 minutes or until brown.
Pair with the Calcareous Grenache or York Mountain Chardonnay