Food Archives - Wine Country Getaways

Recipes from Wine County – Sonoma

April 18, 2020 by Joe Becerra Leave a Comment

Last time we highlighted recipes and wine pairings from the Napa Valley. Now it’s time for recipes from Napa Valley’s neighbor, the great Sonoma Wine Country. The wine towns of Healdsburg and Sonoma are culinary centers, and their respect is worldwide. Sonoma is a big County with wineries in many different wine appellations. From the coast to the Mayacamas Mountains, there are several climate zones. See the difference between Sonoma County, Sonoma, the city, and Sonoma wine country. While we currently cannot go to the wine country, we can create these fabulous recipes and purchase wine from these wineries.

Sonoma Winery Recipes

St Francis Vineyards and Winery

The St. Francis Vineyards and Winery are in the Sonoma Valley, at the northern end of Highway 12. The winery has an executive chef and has a wonderful array of recipes and wines to match. Here are some favorites.

Lemongrass, Ginger, and Carrot Soup – Sauvignon Blanc
Roasted Beet Salad – Zinfandel
Garlic Chicken Wines – Cabernet Sauvignon

Jordan Winery

Jordan Winery is in the Alexander Valley on Highway 128, a few miles from Healdsburg. Jordan is most famous for its Alexander Valley Cabernet Sauvignon. Their Chardonnay is exquisite as well. Jordan also has a chef and these are a few of their great recipes.

Roasted Butternut Squash Soup – Cabernet Sauvignon
Grilled Short Ribs – Cabernet Sauvignon
Mashed Potatoes with Mushrooms, Shallots, and Herbs – Cabernet Sauvignon

Merry Edwards Winery and Vineyards

Merry Edwards Winery is in the heart of the Russian River Valley. Pinot Noir and Chardonnay are the main grapes of this AVA. Merry Edwards is one of the great winemakers of our time. Last year, Merry Edwards sold her winery to the Roederer Family of Champagne fame.

Fabulous Porcini Mushroom Risotto for Two – Pinot Noir
Red and White Lasagna for Pinot Noir Lovers
Fall-Inspired Butternut Squash and Shiitake Enchiladas – Pinot Noir

Rodney Strong Vineyards

We started visiting the Rodney Strong winery way back in the early 1970’s. There were not that many wineries in the Russian River Valley in that era. The winery produces an extensive amount of wines. The Rodney Strong wines found in supermarket shelves are always a good wine buy. Check out these recipes from Rodney Strong.

Oven Roasted Pulled Pork Sandwich – Zinfandel
Grilled Shrimp Salad – Sauvignon Blanc
Ham and Coleslaw Biscuits – Chardonnay

Kendall Jackson

Kendall Jackson is one of the most recognizable labels at supermarkets and wine shops. The main winery is in Santa Rosa on Fulton Road. The tasting room is lush and the gardens amazing. Kendall Jackson owns several other wineries in California. Here are a few top Kendall Jackson culinary delights.

Vegetarian Stuffed Bell Peppers – Cabernet Sauvignon
Goat Cheese Enchiladas – Sauvignon Blanc
Slow-Cooked Salmon with Fresh Oregano Fennel Salad – Chardonnay

Ferrari Carano Vineyards

The Ferrari Carano winery is one of Dry Creek Valley’s most notable destinations. Tourists love the tasting room and the fabulous gardens. It really is a special place. One of the most popular wines by Ferrari Carano is the Fumé Blanc. It is one of the biggest sellers in fine supermarkets and shops. Here is a sample of recipes from owner Rhonda’s Kitchen.

Apple, Fennel, and Blue Cheese with Toasted Walnuts – Chardonnay
Capellini with Shrimp and Tomatoes and Arugula – Fume Blanc (Sauvignon Blanc)
Flatiron Steak with Blackberry Wine Sauce – Prevail Back Forty (Cabernet Sauvignon)

Mill Creek Vineyards and Winery

Mill Creek Vineyards and Winery are on Westside Road, a five-minute drive from downtown Healdsburg. The winery is in Dry Creek Valley, but a short distance to the west is the Russian River Valley. Mill Creek is a cute little winery with a working watermill. The winery is a great spot for a picnic lunch. The wines are delicious and so are these recipes.

Panino Di Manzo – Cabernet Sauvignon
Spicy Zinfandel Stew – Zinfandel
Brownies with Port Infused Cherries – Port

Kunde Family Winery

Kunde is one of the oldest family-owned wineries in California. Kunde is in the Sonoma Valley region, on Highway 12. There are many activities for the tourist at the winery. A cave tour and hike to the top of a steep vineyard hill are among the highlights.

Guacamole with a Kick – Chardonnay
Jim’s Famous Caesar Salad – Chardonnay
Grilled Rib-Eye with Carmelized Onions and Blue Cheese – Cabernet Sauvignon

Stay safe in your home and cook some of these fantastic meals with your family. Practice your food and wine pairing skills. Let us know what you try!

Recipes from Wine Country – Napa Valley

April 13, 2020 by Joe Becerra Leave a Comment

Many of us are cooking at home. We are learning, creating, and wine pairing. One of our favorite ways to discover recipes and match with a bottle of wine are recipes from wine country. Many wineries provide fantastic recipes on their Websites. We will start with the Napa Valley and see which dishes are worthy of a try in your home. These are just a few of the wineries in the Napa Valley that post recipes from their resident chef or family members. It is a terrific resource for foodies, home cooks, and wine lovers. If you like a recipe, why not order some wine from the winery’s online wine shop. Treat yourself; you deserve it!

Napa Valley Winery Recipes

Ceja Vineyards

Ceja Vineyards is in the Napa Valley, but its tasting room is in the city of Sonoma. Ceja is one of the leading Mexican Family-run wineries in California. Amelia Ceja has some fantastic recipes on the Ceja Vineyards Website. Here are a few to try.

Robert Sinskey Winery

Robert Sinskey is at the forefront of Biodynamic and sustainable farming. The winery does food pairings and has a beautiful vegetable garden. Check out these recipes from the Robert Sinskey kitchen.

Peju Province Winery

Peju Winery is a fixture on Highway 29 in the Rutherford Area. Peju is family-owned and has long been an advocate of food and wine pairings.

St. Supéry

Since 1989, St. Supéry has remained one of Napa Valley’s excellent wineries. All their wines are Estate wines and certified Napa Green. St. Supéry is on Highway 29 in Rutherford.

Chateau Montelena

Chateau Montelena is in Calistoga, at the northernmost end of the Napa Valley. A lovely Chateau and lake await the visitor to Montelena. Did you know that the 1973 Chateau Montelena Chardonnay was the winner of the famous 1976 Judgement of Paris? Read more about this.

Duckhorn Vineyards

Duckhorn Vineyards has a lovely tasting room on Lodi Lane, off the Silverado Trail. Duckhorn Vineyards is famous for its lineup of red wines. Duckhorn owners also have GoldenEye in the Anderson Valley, Paraduxx in the Napa Valley, and Calera in San Benito County.

Silver Oak

Silver Oak is the master of Cabernet Sauvignon. They produce two, one from the Napa Valley and the other from the Alexander Valley. If you love pizza and pasta, Silver Oak has some fantastic recipes from Chef Dominic Orsini.

This is a small sampling of wineries in the Napa Valley that share their recipes and wine pairing suggestions. We enjoy the above wineries and have visited them on many occasions. See Napa Valley Wine Trails

Next time on Wine Country Getaways – Recipes from Sonoma Wine Country

Verjus and Kokomo

March 1, 2016 by Joe Becerra

These are two words you most likely do not have in your wine vocabulary. So what exactly are Verjus and Kokomo? Verjus is a French term that translates into “green juice.” It is a product of wine grapes that are not fully ripe. The grapes are also not fermented. Verjus is acidic and, therefore, a wonderful ingredient in gourmet cooking. Kokomo is the name of a winery in the Dry Creek Valley of Sonoma County. Kokomo makes wonderful wines and is one of the few wineries that produce a Verjus. The only other California winery that I know of that produces a Verjus is the Navarro Winery in the Anderson Valley of Mendocino. I have been using a bottle of the Kokomo Verjus and testing it in various recipes.

Verjus made by Kokomo Winery

Verjus and Kokomo Winery

Salad Dressing

Right off the top, Verjus is the ideal substitute for vinegar in making a salad dressing. Vinegar in a salad dressing clashes with any wine that you might be serving. Add Verjus instead of vinegar and you will certainly have much more enjoyment from your wine selection. I made the Kokomo salad dressing recipe found on their Website and it is delightful. The dressing is for Wild Arugula Pear Salad. I use this salad dressing for many other types of salads. I also tried a favorite Caesar salad dressing of mine and instead of using lemon juice I substituted Verjus. Much better!

More recipes using Verjus

Apparently, in Medieval times, Verjus was quite the chef’s ingredient. Then along came the popularity of lemons and Verjus nearly vanished from the cooking shelf. Today Verjus is back! It offers the dish a softer and more subtle tartness then does lemon juice. So first off, experiment and substitute Verjus in any recipe that calls for lemon juice. On the Web, there are many recipes specifically using Verjus. Kokomo has several recipes and Navarro Vineyards has a Verjus cookbook that can be downloaded for free. These are recipes from great restaurant chefs in the Mendocino area.

About Kokomo Winery and Navarro Vineyards

Kokomo Winery is located on Dry Creek Road near the town of Healdsburg. Their tasting room and several other tasting rooms are located at Timber Crest Farms, about 4.5 miles from the Dry Creek Exit on Highway 101. The tasting room is open daily from 11 am to 4:30 pm. More info. I really enjoy the variety of wines that Kokomo offers and the very laid-back atmosphere and unusual tasting room decor.

Navarro Vineyards is one of my favorite wineries. We’ve been visiting Navarro Vineyards since the late 1970s. They make delicious Alsatian-style wines and wonderful Pinot Noir. I think Navarro Vineyards has one of the prettiest picnic areas in wine country. The Navarro tasting room is open daily from 9 am to 5 pm in the winter and 9 am to 6 pm in the summer. And, get this, no tasting room fee!

Navarro tasting room in the Anderson Valley of Mendocino County

In Search of the Perfect Fig Pizza

July 26, 2015 by joe

This is fig season so why not try making a perfect fig pizza in your oven or on the BBQ grill. I got this recipe for fig pizza thanks to Chef Matt Paille, who created this pizza during his stint at the Manzinata Restaurant in Healdsburg. It really is a fabulous and delicious pizza even though I am still trying to perfect the exact taste of that pizza I had in September of 2009 at the restaurant. Chef Matt sent me the recipe but unfortunately it did not include his recipe for the pistachio pesto that is the base of this pizza. Maybe some of you out there can suggest your favorite recipe for pistachio pesto. I did a search on the Web and found several recipes for the pesto, and from them I concocted my own version included below.

Fig Pizza with goat cheese and pistachio pesto. Wow!

This time of year we spend as much time outdoors as we can and that means lots of time on the grill, including barbequing pizzas. This is how to manage a pizza on the grill. Form your pizza dough on a pizza peel and make sure it will slide off the peel onto the grill. Hold it at a 20-degree angle and slide it off by shaking the peel gently. I cook the dough for two minutes at medium heat. At one minute I use a spatula and turn the dough a half turn so it doesn’t get burned grill marks. After two minutes take the dough out and turn it over on the pizza peel. To this cooked side add your toppings. Return to the grill and cook for about 4 to 5 minutes, turning the pizza on the grill a quarter to a half turn with the spatula each minute.

For the fig pizza: Spread the pistachio pesto over the dough and add a layer of prosciutto. Add a layer of fresh sliced figs and some goat cheese. When you take the pizza out of the grill, drizzle olive oil over the pizza and add some salt if you like.

For the pesto:

one garlic clove
1/3 cup shelled pistachio (plain-not roasted or salted)
2 cups Fresh basil leaves – lightly packed
1/4 cup Parmigiano-Reggiano Cheese
1/4 cup olive oil

First put the peeled garlic clove in the food processor and chop. Add Basil, pistachio, cheese and process. While processor is running add olive oil to a spreadable consistency.

I like to make my own dough from scratch. The best dough recipe in my opinion is from Chef Joanne Weir. I cut the dough ball in half and make two 9-inch pizzas from the one ball of dough. As far the wine pairing goes, my preference is for one of those big Dry Creek Valley Zinfandel wines.

For wine pairing I like a red wine with some acidity. I think that cuts goat cheese a bit. A Tempranillo from the Rioja, a Syrah from Santa Barbara, or perhaps a Merlot. For a white wine, a Viognier feels about right.

Santa Barbara Fisherwoman Stephanie Mutz

July 22, 2014 by Janelle Becerra

At the recent Wine Bloggers Conference in the Santa Barbara Wine Country, a small group of bloggers enjoyed a wonderful visit to the Bridlewood Estate Winery in the Santa Ynez AVA. The entrance to the winery is impressive, with its Spanish Mission style of architecture. Our Apple Basket lunch of local sandwiches and salads was served overlooking Bridlewood Lake and was complemented by delicious Bridlewood wines.

Bell Tower at Bridlewood Estate Winery in Santa Barbara wine country

Following the lunch, we had a very informative seminar in the Bridlewood cellar. Rather than the usual panel of winery owners and winemakers, this panel included:

Richard Martin (Moderator), editorial director of Food Republic
Mark Williams, Winemaker for Bridlewood Estate Winery
Jeff Olsson, chef and proprietor of New West Catering and Industrial Eats Restaurant
Jake O’Francis, Pig farmer
Christopher and Johanna Finley, farmers for Finley Organic Farms
Stephanie Mutz, Santa Barbara Fisherwoman

Photo of Stephanie Mutz by Fran Collin, francollin.com

Most interesting to me was the inclusion of Stephanie, a sea urchin fisherwoman. As Stephanie’s website states, she’s been fishing in the Santa Barbara area for 7 years and strives to make fresh, sustainable seafood available to the local population.

Stephanie got her undergraduate degree at UC Santa Barbara and then went on to Graduate School in Australia. Her goal at the time was to become a Community College professor in her field of Marine Biology. While she was writing her Graduate School dissertation, she worked on urchin boats. After a part-time teaching job ended, she decided to concentrate on fishing full time.

Being that most of the people Stephanie fishes with are male, she feels fortunate that they are accepting of her and very helpful when necessary. She usually goes out on her boat alone, unless the weather is bad or she needs extra help getting what she needs for the market. In some cases, she joins other fishermen on their boats for fishing or diving. Stephanie fishes for sea urchins and snails and regularly delivers her catch to local chefs when the weather and the catch are good. There seems to be a fad for sea urchin delicacies in Southern California and that demand is keeping Stephanie very busy these days. She also works closely with Jeff Olsson and his Industrial Eats Restaurant. Stephanie does not always know what her daily catch will be and often she will bring Jeff in something different than he asked for. She praises Jeff for being adaptable and creative in making the best of Stephanie’s haul.

After a day at sea, Stephanie unwinds by sitting in her meadow at home with a glass of wine to recap the day with her boyfriend, also a fisherman. They discuss ways to become more efficient and productive at doing what they love to do. She does her best to promote what the industry is all about to the entire community. She thinks its important to encourage people to have a balanced lifestyle, which includes eating local foods.

For recipes and information on how to find Stephanie’s catch, consult her website: seastephaniefish.com

Appetizers prepared by Chef Jeff Olsson. On the right is sea urchin on avocado

Happy Thanksgiving and How to Carve a Turkey

November 21, 2012 by joe

Carving the Turkey

Thanksgiving is my favorite holiday. We always host Thanksgiving dinner and this year we will have 18 people in our dining room. Putting a Thanksgiving dinner together is a challenge. Preparation and organization are a “must” so that everything comes to the table hot and cooked to perfection. But for me, the most difficult task on this day is carving the turkey. I do two things to get this right. I have my two knives sharpened at our local hardware store and I watch this video on Thursday morning. I think it is the best video that shows how to carve a turkey. Here it is and I hope you enjoy your day of Turkey with your family and friends.

The Butcher Caves a Turkey – New York Times

Wines for Thanksgiving

With 16 guests, we have 18 different palates. Some like oaky and big Chardonnays, others want sparkling wine, and some prefer big full-bodied red wines. That is why I open several varietals of wine and let people choose what they like. Here is my list of wines.

Domain Chandon Brut
Robert Mondavi 2009 Napa Valley Chardonnay
San Pedro 1865 Sauvignon Blanc 2011 Chile
Montemaggiore 2010 Rosé
Cedarville 2009 Grenache
Mauritson 2009 Dry Creek Valley Zinfandel

My nephew Tom is a big fan of Burgundy wines and will certainly provide us with at least a couple of bottles of outstanding quality. I will be sure Tom is sitting at my end of the table. Happy Thanksgiving to all!

Nice job of carving a turkey

Pappa al Pomodoro – My try at making this traditional Tuscan soup

November 12, 2011 by joe

At the European Wine Bloggers Conference in Italy, we watched Andrea Gagnesi in his kitchen at Badia al Cotibuono prepare a wonderful traditional Tuscan soup, Pappa al Pomodoro. I’d never heard of Pappa al Pomodoro until then, but it is one commonly prepared in the homes of Tuscan villagers. We each got a small taste of the soup when it was done, and I knew then that I had to try making this soup at home. Well, I have made it twice now and although I love my rendition of the soup, it is not quite as good as the one Andrea Gagnesi made for us that evening. I will continue to tweak the recipe until I have mastered this dish.

Andrea Gagnesi prepares his version of Pappa al Pomodoro

The problem with the cooking demo was that Andrea moved quickly and never mentioned exact measurements for the ingredients used. Some of it had to do with his command of English and some it had to do with his master chef skills, tasting the dish as it cooked and making adjustments on the fly. I took loads of photographs at the demo and also watched a Vimeo video that one of the follow bloggers made, but I had to do some guesswork on the exact amounts of all ingredients. Here is my take on how to prepare and cook Pappa al Pomodoro, perfecto for these cold winter months. This recipe serves 6.

In Search of the Perfect Paella — Gerard the Paella Guy

October 26, 2009 by joe

Soon after returning from a visit to Spain in the Spring of 1994 I began my trials and tribulations of attempting to cook the perfect Paella dish. Here we are some 15 years later and even though I think I make a seriously good Paella, I am still trying to master this famous Spanish meal. This past Saturday I learned interesting tips and tricks from one of the best-known Paella celebrities around, chef Gerard Nebesky. Every weekend, he and his crew cook up huge Paella dishes for events throughout Sonoma and Napa Counties and even beyond. Gerard was cooking at the annual Vendemmia party at Montemaggiore Winery in the Dry Creek Valley and I was lucky to be one of the invited guests. Lise and Vince Ciolino, owners of Montemaggiore, had about 120 guests at their home to celebrate the harvest with their wines and Gerard’s delicious Paella.

In Search of the Perfect Barbecue Pizza

June 2, 2009 by joe

A couple of years ago I took at BBQ cooking class from Jamie Purviance, the author of several Weber cookbooks. Jamie showed us how to cook up a pizza on the grill, something I never thought was possible. Since then I have been hooked and now prefer a BBQ pizza to one made in the oven. The crust is thin, the cooking process is more fun and you don’t have to deal with smoky indoor issues that you often get cooking an oven pizza. I made plenty of errors in the beginning but now I have the procedure nailed down. If you like to barbecue, try a pizza on the grill. Here is how I cook it.

The easiest way to do this is get some ready-made dough from Trader Joe’s. With one package of dough you can make two ten inch pizzas. You also might be able to buy some dough from your local pizza shop. When I am feeling industrious or want a gourmet crust I make the dough from scratch using Joanne Weir’s pizza recipe dough. Joanne’s dough is the best I have tasted but the down side is it takes work and usually you will end up with flour all over the kitchen and yourself.

Divide the ball of dough into two pieces. Begin flattening out the dough by hand into a circle. Give the dough a rest for a few minutes when it no longer wants to flatten out. Try again until you have about an 10-inch diameter. I use a pizza peel and bring it out to the grill. Set the temperature on a gas grill to medium or a tad higher. I have only cooked once on a charcoal grill and this is much trickier. Keep the charcoal heat low and you should be okay.

Take your pizza crust and slide it onto the grill. After about two minutes the dough should not stick to the grill and you will be able to slide it with a spatula about a quarter turn to get nice grill marks on the crust. After another two minutes, take the crust off and turn it over on the pizza peel so the cooked side is facing you. Put all your pizza fixings on the crust and return to the grill for about 4 to 6 minutes. That is all there is to it.

In the top photo, this pizza has cherry tomatoes with pesto and black olives and Prosciutto. I coat the crust with lots of pesto, then add a combo of mozzarella and fontina cheese. Next, I add the cherries tomatoes that had been cut in half and marinated in garlic and olive oil for about 30 minutes. Then a little more cheese and back on the grill. When I take the pizza off the grill, I add the sliced olives and fresh basil.