Welcome to Scribd, the world's digital library. Read, publish, and share books and documents. See more ➡
Standard view
Full view
of .
Add note
Save to My Library
Sync to mobile
Look up keyword
Like this
9Activity
×
0 of .
Results for:
No results containing your search query
P. 1
Recipes from The Cakebread Cellars American Harvest Cookbook

Recipes from The Cakebread Cellars American Harvest Cookbook

Ratings:

5.0

(1)
|Views: 4,877|Likes:
Published by The Recipe Club
Recipes included in this excerpt: Lobster and Melon Salad with Hazelnut Oil; Pizza with Cremini Mushrooms, New Potatoes, and Crescenza Cheese; Pancetta-Wrapped Pork Tenderloin with Tomato Fondue; Ice Cream Sandwiches with Chocolate Almond Cake and Marcel’s Caramel-Banana-Chocolate Chip Ice Cream. Every September during harvest season, the Cakebread family invites five up-and-coming chefs and a host of local farmers to their winery for a weekend of tasting, talking, cooking, and sharing. A whirlwind short course in winemaking, viticulture, and artisan food production, the American Harvest Workshop heats up as the sun goes down. Each evening, the chefs come together to plan and execute two multicourse dinners using a market basket of ingredients from the Cakebreads’ favorite purveyors.

In The Cakebread Cellars American Harvest Cookbook, Jack, Dolores, and culinary director Brian Streeter present 100 recipes and wine pairings developed by workshop chefs and the winery in honor of the twenty-fifth anniversary of this groundbreaking annual event. These spectacular dishes—from appetizers to entrees and desserts—are adapted for home cooking in this delicious exploration of Napa Valley’s food and wine culture.

Many of the world’s leading chefs have attended the workshop and their recipes are here, including Gary Danko’s Mediterranean Summer Vegetable Gratin, Nancy Oakes’s Warm Chopped Liver Crostini with White Truffle Oil, Hubert Keller’s Provençal Garlic and Saffron Soup, and Alan Wong’s Pan-Seared Sturgeon with Thai Red Curry. For dessert, just try to choose between Charlie Trotter’s Chocolate-Praline Bread Pudding with Cinnamon Cream and Marcel Desaulnier’s Caramel-Banana–Chocolate Chip Ice Cream.

Guidelines for wine and food pairing are presented along with profiles of the winery’s finest purveyors, from Cowgirl Creamery and Hog Island Oyster Company to Liberty Ducks, Broken Arrow Ranch, and Fatted Calf. This unique collection celebrates a quarter century of workshops—and the chefs, winemakers, and farmers who come together each year to cook, eat, and drink from the bounty of Napa’s vibrant wine country. Visit crownpublishing.com for more information.
Recipes included in this excerpt: Lobster and Melon Salad with Hazelnut Oil; Pizza with Cremini Mushrooms, New Potatoes, and Crescenza Cheese; Pancetta-Wrapped Pork Tenderloin with Tomato Fondue; Ice Cream Sandwiches with Chocolate Almond Cake and Marcel’s Caramel-Banana-Chocolate Chip Ice Cream. Every September during harvest season, the Cakebread family invites five up-and-coming chefs and a host of local farmers to their winery for a weekend of tasting, talking, cooking, and sharing. A whirlwind short course in winemaking, viticulture, and artisan food production, the American Harvest Workshop heats up as the sun goes down. Each evening, the chefs come together to plan and execute two multicourse dinners using a market basket of ingredients from the Cakebreads’ favorite purveyors.

In The Cakebread Cellars American Harvest Cookbook, Jack, Dolores, and culinary director Brian Streeter present 100 recipes and wine pairings developed by workshop chefs and the winery in honor of the twenty-fifth anniversary of this groundbreaking annual event. These spectacular dishes—from appetizers to entrees and desserts—are adapted for home cooking in this delicious exploration of Napa Valley’s food and wine culture.

Many of the world’s leading chefs have attended the workshop and their recipes are here, including Gary Danko’s Mediterranean Summer Vegetable Gratin, Nancy Oakes’s Warm Chopped Liver Crostini with White Truffle Oil, Hubert Keller’s Provençal Garlic and Saffron Soup, and Alan Wong’s Pan-Seared Sturgeon with Thai Red Curry. For dessert, just try to choose between Charlie Trotter’s Chocolate-Praline Bread Pudding with Cinnamon Cream and Marcel Desaulnier’s Caramel-Banana–Chocolate Chip Ice Cream.

Guidelines for wine and food pairing are presented along with profiles of the winery’s finest purveyors, from Cowgirl Creamery and Hog Island Oyster Company to Liberty Ducks, Broken Arrow Ranch, and Fatted Calf. This unique collection celebrates a quarter century of workshops—and the chefs, winemakers, and farmers who come together each year to cook, eat, and drink from the bounty of Napa’s vibrant wine country. Visit crownpublishing.com for more information.

More info:

Publish date: Aug 16, 2011
Added to Scribd: Sep 01, 2011
Copyright:Attribution Non-commercial

Availability:

Read on Scribd mobile: iPhone, iPad and Android.
Buy the full version from:More InfoAmazon
download as PDF, TXT or read online from Scribd
See More
See less

08/21/2013

pdf

text

original

 
 
SOUPS AND SALADS
 
1
 
61
For the vinaigrette: In a small bowl, combine the shallot, vinegar,mustard, and honey. Whisk in the oils gradually. Season with saltand pepper.For the lobsters: Put 2 gallons cold water in a stockpot with
1
/
2
cup salt. Bring to a boil over high heat. Add the lobsters andcover. When the water returns to a boil, uncover and boil for12 minutes. Transfer the lobsters to ice water to chill quickly.Twist off the lobster tail, knuckles, and claws; discard the restof the carcass. Crack open the shell of the tail and remove the meatin one piece, or use your finger or a small fork to push the meat outthrough the larger end. Crack the knuckle shells and remove themeat. To extract the meat from the claw, jiggle the small lowerappendage until it snaps, then remove it. Crack the shell of theclaw and pull out the meat in one piece, if possible. Cut the tail into
1
/
2
-inch chunks and cut the knuckle meat into 2 or 3 pieces. Leavethe claws whole.Slice the melon quarters thinly lengthwise, then cut each slicecrosswise into thirds.Put the lobster in a bowl with the melon. Toss with the vinai-grette, using as much as you need to moisten the lobster and fruit.Add the arugula and more dressing, if needed, and toss again. Divideamong individual plates or arrange on a platter. Garnish with hazel-nuts and mint. Serve immediately.
Enjoy with Cakebread Cellars Napa Valley Chardonnay or another full-bodied white wine.
VINAIGRETTE
1 small shallot, finely minced1 tablespoon sherry vinegar
1
 /
2
teaspoon Dijon mustard
1
 /
4
teaspoon honey2 tablespoons extra-virgin olive oil1 tablespoon hazelnut oilKosher salt and freshly ground blackpepper2 live lobsters (1
1
 /
4
to 1
1
 /
2
poundseach)
1
 /
4
cantaloupe or other orange-fleshed melon, seeds and rindremoved
1
 /
4
honeydew or other green-fleshedmelon, seeds and rind removed2 ounces (about 2 large handfuls)baby arugula
1
 /
4
cup coarsely chopped toastedhazelnuts for garnish4 large fresh mint leaves, chopped,for garnish
Lobster and Melon Salad with Hazelnut Oil
SERVES 6
Canadian chef Jonathan Gushue, a 2008 Workshop participant, introduced us to the notionof pairing lobster with melon—a clever juxtaposition of rich with lean. The cool juiciness of themelon balances the lobster’s buttery sweetness, so the salad seems refreshing and light. Serve itas the first course of a seafood dinner or, in larger portions, as a summer lunch.

Activity (9)

You've already reviewed this. Edit your review.
1 thousand reads
1 hundred reads
touficbacha liked this
josoell liked this
xroes liked this
xroes liked this
Scribd liked this

You're Reading a Free Preview

Download