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  • Chicken with Cream, Thyme and Bacon | R. Stuart & Co. Winery
    Noir Chicken with Cream Thyme and Bacon April 15 2013 by Maria Leave a Comment Chicken with Bacon Cream and thyme PDF Crab Salad in Crisp Wonton Cups Reshimi Seekh Kebabs Tagged Recipe 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and oh if you want a pic to show with your comment go get a gravatar Click here to cancel reply Name required Mail will not be published required Website Blogs Blog Home Page From the Winery From the Road Recipes Our Latest Tweet Twitter Updates follow us on Twitter Find us on Facebook R Stuart Co Winery and Wine Bar McMinnville Oregon on Facebook Search Entries Search for Archives Archives Select Month March 2015 May 2014 April 2014 February 2014 November 2013 October 2013 July 2013 April 2013 January 2013 December 2012 November 2012 October 2012 August 2012 April 2012 February 2012 January 2012 October 2011 August 2011 May 2011 April 2011 March 2011 February 2011 January 2011 November 2010 October 2010 September 2010 August 2010 July 2010 June 2010 May 2010 April 2010 March 2010 January 2010 Favorite Recipes Recipe Home Page Fig Mostarda Parmesan Black Pepper Biscotti Goat Cheese and Pistachio Stuffed Dates Shop Online

    Original URL path: http://www.rstuartandco.com/2013/04/chicken-with-cream-thyme-and-bacon/ (2016-04-26)
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  • Duck Breasts with Honey, Ginger & Lavender | R. Stuart & Co. Winery
    all excess fat from the ends and sides of the breast With the tip of a sharp knife score the fat side of the breasts by cutting a X in the middle of the breast 2 Marinate breasts in half of the crushed pepper Worcestershire 1 4 teaspoon ginger lavender and shallot slices Cover and refrigerate for 2 to 3 hours 3 In a large saute pan or skillet combine wine stock vanilla remaining 1 2 teaspoon ginger reserved crushed pepper and shallot slices removed from the top of the duck and bring mixture to a boil Lowever heat to a simmer and reduce liquid by half Add honey and tarragon and reduce further to sauce consistency Remove from heat and swirl in butter Season to taste Keep warm until ready to serve 4 In another large saute pan heat oil over medium heat Place duck in the pan skin side down and saute for 5 to 6 minutes until lightly browned Turn breasts and continue to cook on meat side for 2 to 4 minutes until medium rare The juices should run to pinkish Do not overcook the duck 5 Remove breasts from the pan and slice at an angle if you want Fan them on the plate and top with the sauce Garnish with sprigs of tarragon Duck Stew with Chanterelles and Olives Friday Night Steaks with Pinot Noir Mushroom Sauce 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 Find us on Facebook R Stuart Co

    Original URL path: http://www.rstuartandco.com/2010/01/duck-breasts-with-honey-ginger-lavender/ (2016-04-26)
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  • Duck Stew with Chanterelles and Olives | R. Stuart & Co. Winery
    1 minced garlic clove and 1 teaspoon Herbes de Provence Saute for a few minutes till the combination is fragrant and the mushrooms are about halfway cooked 2 Season the duck liberally with salt and pepper 3 In a large flameproof casserole or dutch oven heat the olive oil over moderately high heat Add the duck in 2 batches turning until lightly browned about 5 minutes per batch Remove to a plate 4 Add the chopped onion to the casserole and cook stirring occasionally until softened about 3 minutes Add the garlic and cook a little longer Pour in the Madeira and the Pinot Bring to a boil scraping the brown bits from the bottom of the pan Boil until reduced by half 2 to 3 minutes 5 Stir in the tomatoes Return the duck to the pan along with any juices that have collected on the plate Pour in the stock and add the Herbes de Provence and bay leaf Cover reduce the heat to low and simmer 25 minutes 6 Bring a medium saucepan of water to a simmer Add the olives and simmer 25 minutes Drain the olives into a colander 7 Add the olives and the sauteed chanterelles to the duck in the casserole Continue to simmer partially covered until the duck is tender 20 to 30 minutes longer Remove the duck pieces and cut into bite sized pieces Skim off any fat off the liquid in the pan Remove and discard the bay leaf Boil over high heat to reduce slightly about 3 minutes Dissolve the cornstarch in 1 tablespoon of water and stir into the sauce Boil about 2 minutes stirring until thickened and clear Add the duck back to the pot and refrigerate overnight 8 Gently re warm the stew Stir in the

    Original URL path: http://www.rstuartandco.com/2010/01/duck-stew-with-chanterelles-and-olives/ (2016-04-26)
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  • Fleur de Sel Chocolate Cookies | R. Stuart & Co. Winery
    dough pulse a couple of times more if not remove the towel Continuing at low speed mix for about 30 seconds more just until the flour disappears into the dough for the best texture work the dough as little as possible once the flour is added and don t be concerned if the dough looks a little crumbly Toss in the chocolate pieces and mix only to incorporate Turn the dough out onto a work surface gather it together and divide it in half Working with one half at a time shape the dough into logs that are 1½ inches in diameter Wrap the logs in plastic wrap and refrigerate them for at least 3 hours The dough can be refrigerated for up to 3 days or frozen for up to 2 months If you ve frozen the dough you needn t defrost it before baking just slice the logs into cookies and bake the cookies 1 minute longer Getting Ready to Bake Center a rack in the oven and preheat the oven to 325 degrees F Line two baking sheets with parchment or silicone mats Using a sharp thin knife slice the logs into rounds that are ½ inch thick The rounds are likely to crack as you re cutting them don t be concerned just squeeze the bits back onto each cookie Arrange the rounds on the baking sheets leaving about 1 inch between them Add a sprinkle of fleur de sel 1 4 1 2 teaspoon to the top of each cookie Press down on the salt a bit so the salt doesn t fall off Bake the cookies one sheet at a time for 12 minutes they won t look done nor will they be firm but that s just the way they should be Transfer

    Original URL path: http://www.rstuartandco.com/2010/04/1194/ (2016-04-26)
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  • Friday Night Steaks with Pinot Noir Mushroom Sauce | R. Stuart & Co. Winery
    sprigs boil until syrup is syrup y and coats spoon about 20 minutes Add minced thyme and the soy sauce if you are using it see note below Cover and let stand at room temperature Sprinkle steaks generously with ground black pepper Melt 2 tablespoons butter with oil in another heavy large skillet over high heat Add steaks and brown two minutes per side Reduce heat to medium and cook to desired done ness Transfer to heated platter and tent with aluminum foil Pour off and discard drippings from steaks Add remaining 1 4 cup broth to the same pan and bring to a boil scraping up any browned bits Boil until syrup y about one minute Add mushroom sauce and bring to a simmer Whisk in remaining 4 tablespoons butter until melted Season to taste with salt and pepper and discard thyme sprigs Spoon sauce over steaks and sprinkle with chopped thyme Note too much salt can easily overwhelm Pinot Noir It s important to be very careful about saltiness when looking for a good food match For this recipe if you can t find low or no sodium broth omit the soy sauce Duck Breasts with Honey Ginger Lavender Salmon with Lentils Tagged Comments One Response to Friday Night Steaks with Pinot Noir Mushroom Sauce John Cibik says August 7 2012 at 2 04 am Your recipe for Goat Cheese and Pistachio Stuffed Dates sounds wonderful but it seems to have been taken off your website Is it possible for you to send it to me I love your P Noir by the way Thank you John Cibik 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

    Original URL path: http://www.rstuartandco.com/2010/01/friday-night-steaks-with-pinot-noir-mushroom-sauce/ (2016-04-26)
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  • Grilled Chicken Salad with Balsamic Blue Cheese Vinaigrette | R. Stuart & Co. Winery
    hostess gift save that to drizzle on a perfectly ripe fresh tomato but you do want to make sure the vinegar you choose is pretty mellow so as not to conflict with the wine I actually used a grocery store brand called Colavita in this recipe 3 or 4 servings 4 or 5 chicken thighs I used bone in skin on 2 T Balsamic Vinegar 6 T Olive Oil 4 oz mild blue cheese salt and pepper to taste Romaine lettuce Preheat a grill season the chicken with salt and pepper Grill the thighs till they are done to your liking about 20 minutes depending on how hot your grill is Make the vinaigrette Combine the balsamic vinegar and the olive oil in a bowl add salt and pepper Crumble up the cheese and using the back of a fork mash it into the vinaigrette I just did this enough to get the cheese somewhat incorporated into the vinaigrette but I didn t try to get all the lumps out When the chicken is cool enough to handle remove and discard the skin and cut the meat off the bone into whatever size pieces you like Tear the romaine into bite sized pieces and toss with some of the vinaigrette Lay the chicken on top of the lettuce and pour the remaining vinaigrette over all Not the most beautiful salad in the world but definitely yummy and so simple for a warm Thursday evening 42 off Big Fire Summer Sampler Case A Midsummer Night s Dream 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

    Original URL path: http://www.rstuartandco.com/2010/07/grilled-chicken-salad-with-balsamic-blue-cheese-vinaigrette/ (2016-04-26)
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  • Nana’s Mustard Roast | R. Stuart & Co. Winery
    tenderloin about 3 pounds 1 4 pound softened butter 1 2 cup mustard whatever you like best I use Dijon 4 to 6 cloves garlic mashed Ground black pepper Make a paste of the butter mustard garlic this can be done in the food processor if you like Pat the pepper into the meat to your taste Preheat the oven to 450 Spread the paste evenly on top of the meat Roast for 1 2 to 3 4 of an hour for medium rare let the meat rest on the counter tented with foil for about 15 minutes before slicing Asparagus Morel Risotto Butterflied Chicken with Lemon Rosemary 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 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 Find us on Facebook R Stuart Co Winery and Wine Bar McMinnville Oregon on Facebook Search Entries Search for Archives Archives Select Month March 2015 May 2014 April 2014

    Original URL path: http://www.rstuartandco.com/2010/01/nanas-mustard-roast/ (2016-04-26)
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  • Oregon Blue Cheese Gougéres | R. Stuart & Co. Winery
    salt in a saucepan and bring to a boil Remove from heat immediately and add all of the flour at once stirring vigorously with a wooden spoon When the flour is incorporated return the pan to the heat for several minutes stirring constantly until the mixture starts to dry out and pull away from the edge of the pan Away from the heat add the eggs one at a time mixing each one until well blended The dough should be soft and shiny Add the blue cheese Season with black pepper and more salt if needed Butter a baking sheet Using either a soup spoon or a pastry bag with a large plain tip make mounds about 2 inches in diameter Using a pastry brush paint tops with a glaze of a beaten egg Bake for about 35 minutes or until puffed and golden brown The puffs are at their best when served warm from the oven but are also delicious at room temperature They can be made ahead and frozen then popped in the oven to reheat just before serving Recipe by Stephanie Pearl Kimmel Winter Caramelized Onion Walnut and Blue Cheese Pizza Really Slowly Roasted Veal Shank with Baby Vegetables and Chantrelles 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 Find us on Facebook R Stuart Co Winery and Wine Bar McMinnville Oregon on Facebook Search Entries Search for Archives Archives Select Month March 2015 May 2014 April 2014 February 2014 November 2013 October 2013 July

    Original URL path: http://www.rstuartandco.com/2010/01/oregon-blue-cheese-gougeres/ (2016-04-26)
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