archive-com.com » COM » R » RSTUARTANDCO.COM

Total: 242

Choose link from "Titles, links and description words view":

Or switch to "Titles and links view".
  • Linguini with Mussels & Shrimp, Puttanesca Style | R. Stuart & Co. Winery
    and minced 3 anchovy fillets finely chopped 1 2 to 1 teaspoon red chile pepper flakes to taste 12 Roma tomatoes or 6 ripe round tomatoes peeled seeded and chopped 1 T capers 1 4 cup pitted Moroccan or Kalamata olives cut into quarters lengthwise 2 3 sun dried tomatoes packed in oil rinsed and drained Chop roughly 1 1 2 punds black mussels cleaned and debearded 1 pound medium shrimp cleaned and shelled 1 pound imported linguini Handful of chopped fresh Italian parsley In a large saute pan heat the olive oil over medium heat Add the garlic anchovies and red pepper flakes Cook until the garlic releases its characteristic aroma and the anchovies begin to melt Add the fresh tomatoes and cook over high heat stirring frequently until the tomatoes begin to break down and give off their juice Add the capers olives and sun dried tomoatoes lower the heat and cook until the pan sauce begins to thicken Just before the sauce is done add the mussels and shrimp to the pan Cover the pan and cook just until the mussels are open Meanwhile cook the linguini in abundant boiling salted water salty like the sea the Italians say until al dente drain Remove the mussels from the sauce and set aside Add the linguine and parsley to the sauce and toss until the pasta is well coated Transfer to a serving platter Grilled Shrimp and White Bean Goat Cheese Salad Parlez Vous Francais Tagged Speak Your Mind Tell us what you re thinking and oh if you want a pic to show with your comment go get a gravatar Click here to cancel reply Name required Mail will not be published required Website Blogs Blog Home Page From the Winery From the Road Recipes Our Latest

    Original URL path: http://www.rstuartandco.com/2011/10/linguini-with-mussels-puttanesca-style/ (2016-04-26)
    Open archived version from archive

  • Northwest Cioppino | R. Stuart & Co. Winery
    T Better Than Bouillon Lobster Base this is the secret ingredient you can find it by the soups section of your grocery store It flies in the face of all of my rules about not eating anything with ingredients I can t pronounce but hey sometimes you have to sacrifice for great flavor 2 T chopped fresh parlsey 1 2 t chopped fresh marjoram 1 2 t chopped fresh thyme 1 bay leaf ½ t salt ¼ ½ t crushed red pepper flakes to taste 1 pound snapper or cod fillets cut into 1 pieces ½ pound medium shrimp peeled and deveined Alternates you could use scallops mussels or clams instead of or even in addition to the shrimp You could also use dried herbs for the fresh I prefer the fresh but sometimes it s not always possible In a large skillet heat the oil over medium heat Add the onion and celery and cook stirring often until the onion is softened about 5 minutes Add the garlic and cook stirring often for 1 minute If you re using one transfer all this to a 3 ½ quart slow cooker and add everything else but the fish cover and cook for 4 5 hours on low Stir in all the rest of the ingredients breaking up the tomatoes with the back of a spoon Bring to a boil and then immediately reduce to a low simmer Let simmer for about an hour to an hour and a half so the flavors meld Increase the heat to high and stir in the fish Cover and cook until just cooked through about 15 minutes stirring frequently Risotto of the Woods and the Sea Pascal s Paella Tagged Speak Your Mind Tell us what you re thinking and oh if you want

    Original URL path: http://www.rstuartandco.com/2011/10/northwest-cioppino/ (2016-04-26)
    Open archived version from archive

  • Pascal’s Paella | R. Stuart & Co. Winery
    1 small diced yellow onion 3 cloves garlic chopped 1 ½ cups Valencia rice 3 cups fish stock 1 t salt 1 4 pound of diced halibut or any white fish 1 4 pound of chorizo 1 4 pound of sliced calamari 1 2 pound of mussels 1 4 pound of clams 1 cup chicken stock ½ cup fresh or frozen peas ¼ cup diced red bell pepper Combine white wine saffron and tumeric in a small saucepot Bring the wine up to a low simmer and cut the heat Allow this to steep for 10 minutes conversely you can warm the wine spices in the microwave Sweat the onions in the olive oil in a large sauté pan Add the garlic Add the wine saffron mixture Add the rice and salt stir until everything is well distributed Add the stock and cook on med high heat stirring once or twice to prevent sticking until most of the liquid has been absorbed Cool on sheet pans In a large saute pan add the remaining ¼ cup olive oil When it s hot add the seafood and chorizo Put a lid over the pan and shake occasionally When the mussels start to open just a couple of minutes watch closely add the rice the chicken stock the peas and the diced red bell peppers Cook until the clams are fully open and the rice is hot Northwest Cioppino Salmon with Lentils Tagged Speak Your Mind Tell us what you re thinking and oh if you want a pic to show with your comment go get a gravatar Click here to cancel reply Name required Mail will not be published required Website Blogs Blog Home Page From the Winery From the Road Recipes Our Latest Tweet Twitter Updates follow us on Twitter

    Original URL path: http://www.rstuartandco.com/2011/10/pascal%e2%80%99s-paella/ (2016-04-26)
    Open archived version from archive

  • Risotto of the Woods and the Sea | R. Stuart & Co. Winery
    out any sand Also strain and reserve the soaking liquid In a large skillet heat ¼ cup of olive oil the butter Add the garlic and cook until it has released its aroma Add the mushrooms first the shitakes then the domestic mushrooms and the porcini and sauté over high heat just until wilted Do not overcook mushrooms they will continue to cook in the risotto Remove from the heat and set aside In a heavy saucepan heat the remaining ¼ cup olive oil Add the onion and cook over low heat until tender Add the rice and sauté stirring constantly until the grains are opaque about 1 to 2 minutes Add the white wine and cook slowly stirring constantly until it is completely absorbed Meanwhile combine the broth and water in a saucepan and heat until very hot Add the hot liquid to the rice one ladleful at a time and cook over low to medium heat stirring frequently Wait until all of the liquid is absorbed each time before adding the next ladleful Three quarters of the way through the cooking time after about 20 minutes add the sautéed mushrooms with all of their accumulated juices the reserved porcini soaking liquid the shrimp the thyme and salt and pepper to taste When the rice is just barely tender add the Parmesan cheese Remove from the heat and stir vigorously until the cheese is incorporated Spoon the risotto into individual bowls sprinkle each serving with a small pinch of Piment d Esplette and serve immediately Molly s World Famous Onion Marmalade Northwest Cioppino Tagged Speak Your Mind Tell us what you re thinking and oh if you want a pic to show with your comment go get a gravatar Click here to cancel reply Name required Mail will not

    Original URL path: http://www.rstuartandco.com/2011/10/risotto-of-the-woods-and-the-sea/ (2016-04-26)
    Open archived version from archive

  • Salmon with Lentils | R. Stuart & Co. Winery
    green parts only 1 teaspoon fresh thyme leaves 2 teaspoons kosher salt 3 4 teaspoon fresh ground black pepper 1 tablespoon minced fresh garlic 1 and 1 2 cups chopped celery 4 stalks 1 and 1 2 cups chopped carrots 3 carrots 1 and 1 2 cups homemade chicken stock or good canned broth 2 tablespoons tomato paste 2 tablespoons good red wine vinegar 4 8 ounce center cut salmon fillets skin removed Place lentils in a heat proof bowl and cover with boiling water Set aside for 15 minutes then drain Heat olive oil in saute pan add the onions leeks thyme salt and pepper and cook over medium heat for 10 minutes until the onions are translucent Add the garlic and cook for 2 more minutes Add the celery carrots chicken stock and tomato paste Cover and simmer over low heat for 20 minutes until the lentils are tender Add the vinegar and season to taste Preheat oven to 450 degrees For the salmon heat a dry oven proof saute pan over high heat for four minutes Meanwhile rub both sides of the salmon fillets with olive oil and season the tops liberally with salt and pepper When the pan is hot place the salmon fillets seasoning side down in the pan and cook over medium heat without moving them for 2 minutes until very browned Turn the fillets and place the pan in oven for 5 to 7 minutes until the salmon is cooked rare Spoon a mound of lentils on each plate and place a salmon fillet on top Serve hot Pascal s Paella Grilled Shrimp and White Bean Goat Cheese Salad Tagged Speak Your Mind Tell us what you re thinking and oh if you want a pic to show with your comment go get

    Original URL path: http://www.rstuartandco.com/2011/10/salmon-with-lentils-2/ (2016-04-26)
    Open archived version from archive

  • Asparagus & Morel Risotto | R. Stuart & Co. Winery
    1 teaspoon of olive oil over medium low heat Add the onion and cook stirring occasionally for about 5 minutes until pale gold and just tender Add half the thyme and chives and a dash of salt and pepper and cook for just 10 seconds Add asparagus and a little more than half of the morels and cook stirring frequently for 5 minutes Add the rice and cook for 2 minutes stirring well to coat grains Raise the heat to high and add the wine simmer 1 minute Reduce the heat to low and gradually add the warm stock 1 cup at a time stirring frequently Do not add more stock until the rice has already absorbed the stock in the pan After adding the fourth and final cup of stock let the risotto simmer stirring occasionally Meanwhile in a small skillet heat the remaining teaspoon of butter and of oil over medium heat Add the remaining morels thyme and chives and a generous dash of salt and pepper and saute stirring occasionally for 2 minutes Raise the heat to high and add the cream if using Simmer for about 2 minutes or until the cream is almost thick enough to coat a spoon Add the sauteed mushroom mixture to the risotto and cook stirring until the rice has absorbed almost all the stock and is tender Remove from the heat the risotto will still be moist and absorbing the liquid and taste for seasoning Gently stir in 1 cup of the grated cheese and serve hot with the remaining cheese on the side Salmon with Lentils Nana s Mustard Roast Tagged Pinot Noir Recipe Comments 2 Responses to Asparagus Morel Risotto Matt Edwards says December 10 2010 at 4 55 am Does R Stuart have a type of R Stuart Co recipe book that has all your well paired dinners for your wines I see them on the website but it sure would be nice to have them all in one book to have on the kitchen counter It would be great exposure too for house guests that come by and see it sitting out and then ask about R Stuart and their wines Some nice recipes came with my latest and prior wine shipments and wondered if say a mini recipe book of 25 40 specially picked meals like listed on the website could be offered to wine club members at a discounted price The wines are good btw Maria says December 12 2010 at 6 56 pm Hi Matt Thanks so much for writing I m glad you like our wines and our recipes I am planning on writing a cookbook and have just begun work on the first one I can t say how long it will take thought life being what it is In the meantime you could collect your R Stuart recipes in the Wine Club notebook we sent with your first Club shipment you did get one didn t you This is what

    Original URL path: http://www.rstuartandco.com/2010/01/asparagus-morel-risotto/ (2016-04-26)
    Open archived version from archive

  • Braised Lamb Shanks with Caramelized Onions and Shallots | R. Stuart & Co. Winery
    eventually hold all the shanks Add onions and shallots sautee until brown about 20 minutes Mix in the chopped rosemary and remove from the heat Sprinkle lamb shanks with salt and pepper Coat with the flour shaking off the excess Heat remaining oil in a heavy large skillet over medium heat Add 3 lamb shanks and brown on all sides about 10 minutes Transfer the lamb to a plate and brown the other three Add 1 cup wine to the same skillet and bring to a boil scraping up any brown bits on the bottom of the pan Pour the wine into the pot with the onion mixture Add the remaining wine the beef broth tomato paste and bay leaves to the pot Bring to a boil stirring until the tomato paste dissolves Add lamb shanks and any accumulated juices arranging in a single layer and turning to coat with liquid Bring it all to a boil then reduce heat cover and simmer until the lamb is almost tender turning the shanks occasionally This will take 1 ½ to 2 hours Here you can stop and refirgarete the pot uncovered until cold Then cover and keep in the fridge for up to a day if you want Or you can just proceed if you are serving this the same day Uncover pot Spoon off fat from surface if desired Boil until sauce thickens enough to coat a spoon turning lamb occasionally about 30 minutes You can even cook it longer at this point over medium heat if you want The lamb will just keep getting more and more tender Season to taste with salt and pepper Spring Open House Thai Salad with Orange Ginger Vinaigrette Tagged Speak Your Mind Tell us what you re thinking and oh if you want

    Original URL path: http://www.rstuartandco.com/2012/01/braised-lamb-shanks-with-caramelized-onions-and-shallots/ (2016-04-26)
    Open archived version from archive

  • Butterflied Chicken with Lemon & Rosemary | R. Stuart & Co. Winery
    shells too Cut the onion in eights and add these along with the garlic cloves Pour in the olive oil squeeze as much air out of the bag as possible and close Then I just mix it all together by massaging the bag Throw it in the fridge for at least 4 to 6 hours our up to a couple of days The longer the better Nigella recommends cooking this in the oven and I do too However you can do it on the grill if it is hot and you don t want to heat up your house too much Either way let the chicken come to room temperature before cooking If you re doing it in the oven preheat it to 425 degrees Lay your flattened chicken on a foil lined pan skin up along with the lemon husks onion pieces and garlic stick some of those under the chicken too Take the last sprig of rosemary and break it into a few pieces tucking them between the breast and the leg Cook for about 45 minutes I like to baste the chicken with some Pinot gris two to three times during roasting longer if it is a bigger bird The skin should be crisp by the time it s done Take it out and cover with foil let it rest for 15 minutes before cutting Be sure to collect the cooking juices and pass them with the chicken If you re grilling you could throw some lemon slices on the grill and let them get slightly browned and caramelized to garnish the platter Nana s Mustard Roast Roast Lamb with White Beans Tagged Pinot Noir Recipe Speak Your Mind Tell us what you re thinking and oh if you want a pic to show with your comment

    Original URL path: http://www.rstuartandco.com/2010/01/butterflied-chicken-with-lemon-rosemary/ (2016-04-26)
    Open archived version from archive



  •