Beef Short Ribs Braised in Red Wine
Yields 8 servings
Ingredients:
8 pieces (approx. 4lbs.) beef short ribs
½ Cup All purpose Flour
2 Cups grapeseed oil
8 Branches fresh thyme
1 Bay leaf
2/3 Cup tomato paste
1/2 Head of garlic
1 Gallon veal or beef stock
4 Cups of CANARD Zinfandel or Cabernet Sauvignon
Salt to taste
Black Pepper to taste
Mirepoix (cut all of the ingredients into a 1”x 1”mince)
2 small carrots
2 celery stalks
2 small yellow onions
2 small leeks
Method:
Preheat oven to 275ºF.
- Generously salt and pepper the short ribs. Lightly dredge them in flour. Heat the grapeseed oil in a pan suitable for braising meat. Brown the short ribs on all sides searing the meat and rendering out the excess fat.
- Remove the short ribs from the pan and pour off all but 6 tablespoons of oil. Add the mirepoix mixture to the oil in the pan and cook slowly to caramelize. Add the tomato paste and cook briefly. Deglaze the pan with the red wine and reduce by 1/3 the volume.
- Return the short ribs to the pan and add enough of the remaining veal stock, almost to cover the meat. Add thyme, bay leaf and garlic. Cover with a tight fitting lid or aluminum foil. Place the covered pan on the middle rack of a preheated 275 degree oven. Cook for approximately 3 hours, periodically checking the level of the stock. Stock should not be allowed to reduce by more than half.
- When the meat is tender, remove from the pan and strain off the stock. Remove the bones from the meat. Skim the grease from the stock, strain the stock again, and return the short ribs and stock to the clean pan. Adjust salt and pepper to taste, add seasonal par cooked vegetables (i.e., fava beans, baby carrots, turnips, tomato, peas or chard) to the pan and reheat. Serve with gratin potatoes.
Potato-Gruyere Cheese Gratin
Yields 8 servings
Ingredients:
20 peeled baker potatoes, sliced thinly on a mandolin
(Russet Potatoes – 80 count to the case)
1 Cup of caramelized onions
4 Tbsp fresh thyme
3 Cups Gruyẻre Cheese, shreddede
Custard:
1 Quart of heavy cream
1 tsp nutmeg
1 Tbsp of salt
½ tsp white pepper
Combine all of the custard ingredients in a heavy saucepan and bring to a slow boil over medium heat, stirring frequently.
Method:
Preheat oven to 350ºF.
- Butter a pan and spread the caramelized onions on the bottom.
- Sprinkle the onions with the fresh thyme.
- Cover the onions/thyme with a layer of potatoes and sprinkle with Gruyẻre.
- Continue to layer the potatoes and cheese until they are all utilized.
- Pour the custard mixture over the top of the potatoes and sprinkle with grated Gruyẻre Cheese.
- Cover the pan with foil. Bake for 1 hour and 45 minutes.
- Remove the foil, place back into the oven and let the top become brown, approximately 20 minutes.
Black Olive and Bacon Risotto
Ingredients:
1/2 cup, sun dried tomatoes, hydrated and chopped
1/2 cup pitted kalamata olives, chopped
1/4 cup of bacon, chopped, rendered and strained
1/3 cup, grated asiago cheese
1/3 cup fresh thyme, parsley and oregano, chopped
1 pound quality whole grain arborio rice
1 tablespoon garlic, minced
1/2 medium onion, diced
2 bay leaves
5-6 cups hot chicken stock
3/4 cup white wine
Method:
Start with 1 pound dry arborio rice. Follow basic risotto recipe on package with diced onion, garlic, bay leaf, white wine and hot chicken stock. Total cooking time, from the time you add hot chicken stock, should be approximately 18 minutes. Add cheese in the final 5 minutes. Add other ingredients in the final minute. Stir well.
While still hot, spread risotto on a sheet pan approximately 3/4 inch thick. Cover with another sheet pan and weight slightly with small cans. Refrigerate several hours until completely cool. With a round cutter, cut out individual portions. Reheat on a lightly greased sheet pan in 350 degree oven for approximately 12 minutes or until heated through. Serve immediately.
And serve with CANARD Napa Valley Zinfandel.
Cabernet Sauvignon | Simple Cassoulet
Yields 10-12 servings
This classic, French “peasant” stew is loaded with flavor and even improves when made a day ahead of time. There are much more labor-intensive recipes, but we think you’ll find this simplified version to possess everything you need—ideal for casual entertaining or weekend cooking in preparation for a busy week ahead. Pair the cassoulet with our Canard Napa Valley Estate Cabernet Sauvignon, a simple salad, and some crusty bread; there are few meals more satisfying on a cold winter’s night.
Ingredients:
6 high-quality, mild Italian sausages (about 1.5 to 2 pounds total)
2-4 tablespoons olive oil
3 small onions
6 garlic cloves, chopped
1 smoked ham shank (1 to 1.5 pounds cut into 2-3 pieces, if possible)
1 ¾ cups dried beans, soaked or (3) 15 ounce cans* of white beans such as Great Northern or cannellini
1 tablespoon herbs de Provence
1 teaspoon salt
Freshly-cracked pepper
28 ounces canned or fresh tomatoes, chopped (juices reserved)
2 tablespoons tomato paste
6 whole cloves
4 cups or more low-sodium chicken stock + additional if needed
Salt and pepper to taste
*Canned beans are fine—and much faster—for this recipe, but soaking dried beans overnight will provide a more pronounced texture and flavor.
Method:
Preheat oven to 350°.
Cut sausages into ½-inch round slices. Heat 2 tablespoons oil in a large, ovenproof pot. Add the sausages in stages—being careful to not crowd the pan—and cook over medium-heat until evenly browned. Transfer to a paper towel-lined plate and reserve.
If needed, add another 2 tablespoons of olive oil to the same pan. Chop two of the onions into ½-inch pieces, (leaving the third whole for later) add to pot and sauté for about 10 minutes. Add garlic and continue sautéing for another 5-10 minutes, until onions are soft and golden brown.
Drain beans of their soaking liquid and rinse. Add beans, herbs de Provence, salt and pepper, tomatoes (along with any juices) and tomato paste to onion mixture. Sauté 2-3 minutes, stirring occasionally. Stick 6 cloves into outside of remaining whole (peeled) onion and add to pot, along with the ham shank and enough chicken stock to cover. Bring mixture to a boil, cover, and bake at 350° for 1-1 ½ hours, until beans are tender.
When ready to serve, remove onion with cloves. If desired, remove shank pieces, trim off meat, and mix back into cassoulet. Taste before seasoning with additional salt and pepper—the ham shank will have contributed significant salt.
Recommended Wine Pairing:
CANARD Napa Valley Estate Cabernet Sauvignon.
Canard Flank Steak with Blackberries
Ingredients:
2-2 1/2 lbs. flank steak
Marinade
1/4 c. CANARD ZINFANDE L(or a good dry red wine)
1/4 c. soy sauce
1/4 c. fresh lime juice
1/4 c. seedless Blackberry (or blueberry) jam or jelly
2 t. fresh garlic minced
1/2 t. 5 spice seasoning
1/2 t. coriander
1/2 t. allspice
1/2 t. fresh ground black pepper
1 t. salt
Method:
Mix all marinade ingredients together in a large glass or stainless steel bowl. Put flank steak in bowl and cover with sauce. Transfer all to a large sealable baggie and refrigerate for 4-24 hours, turning occasionally. Remove baggie from refrigerator a half hour before grilling. Put meat directly over a hot grill and cook about 4-6 minutes per side for rare to medium rare, depending on the thickness of the meat. Remove and let rest for 10-15 minutes then cut across the grain in thin slices and serve with CANARD NAPA VALLEY ZINFANDEL. As some compatible summer time side dishes try warmed cherry tomatoes with purple onions, basil and feta cheese and some barbecued red potato wedges with a dusting of powdered chipoltle chili pepper, salt and pepper.
Fig & Chevre
Yields 6 servings
Ingredients:
1 pint ripe Black Mission figs
4 oz soft chevre
1 Tbsp butter or margarine
1 Tbsp honey
Salt
Method: -
Wash and dry figs. Cut them lengthwise and lightly salt them. Rest the figs cut side down on paper towels for 15 minutes.
-
Heat grill.
-
Cook figs cut side up on medium coals until lightly softened.
- Mix honey and margarine with chevre until well blended.
- Put chevre mixture in a pastry bag with a wide round tip. Top each cooked fig half with a dime size dollop of cheese.
- Serve warm.
Smoked Duck Quesadillas With Blueberry Salsa
Yields 8 servings
Ingredients:
Salsa
1 c. sweet tart dried blueberries
1 c. cherry tomatoes, peeled, diced
2 t. jalapeno chili, seeds and membrane removed, minced
2 T. CANARD Napa Valley “Throw Back” Cabernet Sauvignon
1 T. fresh lime juice
2 T. fresh cilantro, coarse chopped
½ t. salt
dash black pepper
Toss blueberries in a large bowl with all above ingredients. Cover and let sit at least one hour or overnight. Toss again and drain any excess juices without pressing them out.
1 lb. smoked duck breast, fat removed and diced into ¼ inch dice
4-5 oz. Cheddar cheese, grated
4-5 oz. Jack cheese, grated
8- 8 inch flour tortillas
Method:
Heat a large non stick pan over medium heat. Place one flour tortilla in the hot pan and sprinkle 1/4 of cheese on each tortilla and spread 2-3 Tablespoons blueberry salsa and 1/8th of the duck on top. Place 2nd tortilla on top of cheese and salsa, press gently. Heat for 2 minutes or until cheese starts to melt and using a spatula, flip over and lightly brown on the other side. Serve whole and pizza like (with a dollop of salsa on each slice) with a green salad for lunch or remove to cutting board and cut into 6 wedges and serve as an appetizer with. CANARD Napa Valley “Throw Back” Cabernet Sauvignon.
Dried cherries can be substituted for blueberries (pair with CANARD Napa Valley “Throw Back” Cabernet Sauvignon ) and smoked chicken can be substituted for the duck.
You can also place the salsa under the skin of a chicken breast and bake or serve as a condiment alongside grilled salmon, pork or duck.
Spiced Pecans
Ingredients:
1 cup water
2 cups sugar
1 cup pecan halves
3/4 cup pecan spice mix or/
1 cup walnut halves
3 / 4 cup walnut spice mix
Method:
Bring sugar and water to a boil. Reduce heat and add pecans. Simmer for 8 minutes. Drain. Season while hot with Pecan Spice Mix (recipe below) or Spiced Walnut Mix. Bake in oven at 325 degrees for approximately 6 minutes. Allow to cool completely.
Pecan Spice Mix:
3/4 cup sugar
cayenne to taste
black pepper to taste
ground cumin to taste
salt to taste
Spiced Walnut Mix:
3/ 4 cup sugar
2 Tbs. Chinese 5 Spices
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