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  • Really Slowly Roasted Veal Shank with Baby Vegetables and Chantrelles | R. Stuart & Co. Winery
    the oil over high heat Using heavy kitchen tongs and a carving fork to steady the meat sear the veal shank evenly for about 6 to 7 minutes or until all sides are golden brown Season the shank with salt and pepper to taste and remove it to a large ovenproof braising pan or oval dutch oven Meanwhile preheat the oven to 325 degrees Add the carrot celery and onion to the sauté pan and reduce heat to medium Cook the vegetables stirring occasionally to prevent them from burning 8 to 10 minutes or until golden Add the garlic thyme and tomatoes and cook stirring until the garlic releases its aroma about 1 minute Add the wine to the pan and deglaze stirring and scraping the bottom and sides so all the flavorful bits are released into the liquid Add the stock stir to mix well and pour the mixture over the veal shank in the braising pan Cover the pan and cook in the oven for 2 and ½ to 3 hours basting the shank with the liquid in the pan every 10 to 15 minutes Turn the shank over every 30 minutes When done remove the shank to an ovenproof platter cover and set aside Strain the braising juices into a large saucepan and discard the solids Over high heat reduce the braising liquid by about three quarters skimming off the fat and impurities When reduced cover and set aside To prepare the vegetables have a large bowl of ice water ready In a large saucepan bring a generous amount of water to a boil Blanch each type of vegetable separately by plunging it into the boiling water and cooking for 1 to 4 minutes depending on the size or until cooked to al dente Using a skimmer remove the vegetables and immediately plunge them into the ice water for 1 minute to stop the cooking and set the color Drain the vegetables on a clean towel Proceed until all the vegetables have been blanched chilled and drained You may need to add more ice to the water as you go To prepare the chantrelles melt the butter in a small sauté pan over medium heat Add the shallots and cook stirring occasionally for 3 to 4 minutes or until softened Add the chantrelles and cook for 4 to 5 minutes stirring occasionally until tender Season to taste with salt and pepper When you are ready to serve reheat the veal shank if necessary still covered with foil in a 350 degree oven for 10 to 15 minutes or until heated through Return the braising liquid to a simmer and swirl in the butter a piece at a time until it is just absorbed and the sauce becomes glossy Add the vegetables and chantrelles to the saucepan and turn them gently until they are heated through and coated with sauce Place the veal shank in the center of a large heated oval serving platter Remove the vegetables from

    Original URL path: http://www.rstuartandco.com/2010/01/really-slowly-roasted-veal-shank-with-baby-vegetables-and-chantrelles/ (2016-04-26)
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  • Reshimi Seekh Kebabs | R. Stuart & Co. Winery
    Recipes Pinot Noir Reshimi Seekh Kebabs April 15 2013 by Maria Leave a Comment Reshimi Seekh Kebabs Chicken with Cream Thyme and Bacon 2012 Big Fire Dry Rosé 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 Store Front Big

    Original URL path: http://www.rstuartandco.com/2013/04/reshimi-seekh-kebabs/ (2016-04-26)
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  • Roast Lamb with White Beans | R. Stuart & Co. Winery
    saucepan with the chicken stock and bring to a boil Lower the heat and simmer the beans in the stock for 30 to 40 minutes until tender but not mushy Add 1 tablespoon of the salt for the last ten minutes of cooking While the beans cook if the lamb comes in a mesh covering remove it and open the lamb flat on a work surface with the inside facing up Trim off any large chunks of fat or membrane while keeping the meat as intact as possible Combine 1 and 1 2 tablespoons garlic 1 and 1 2 tablespoons rosemary 2 teaspoons of thyme mustard 2 teaspoons salt and 1 2 teaspoon pepper in a small bowl Smear the mixture evenly over the exposed surface of the lamb Fold the two side flaps of the meat back towards the center and tie the roast with kitchen string Don t overlap the flaps or it will cook unevenly Place the lamb seam side down on the roasting pan Brush the outside lightly with mustard then sprinkle with 3 4 teaspoon of salt and 1 4 teaspoon of pepper Add the carrot chunks to the pan and roast for about 1 hour 15 minutes or until an instant read thermometer reads 130 degrees at the thickest part of the roast for rare the ends will be better done for those who prefer medium Remove the lamb from the oven cover the pan tightly with aluminum foil and allow to rest for 10 to 15 minutes Meanwhile in a 12 inch saute pan heat the olive oil then add the onions diced carrots and celery and cook over low heat for 10 to 15 minutes until tender Add the parsley the remaining 1 tablespoon of garlic 2 tablespoons of rosemary and 2 tablespoons of thyme and cook for one more minute Add the beans and the two cups of the cooking stock Cook for 15 minutes until the stock makes a little sauce adding more stock if necessary Finish with the parmesan cheese plus salt and pepper to taste Remove the string and slice the lamb Serve it with the white beans roasted carrots and a sprinkle of Parmesan and parsley Butterflied Chicken with Lemon Rosemary Grilled Goat Cheese Tortilla Sandwiches with Mango Lime Salsa Tagged Pinot Noir Recipe Comments 2 Responses to Roast Lamb with White Beans Melissa says July 18 2010 at 3 59 pm I saw Ina s show and found your recipe online I love lamb and my husband does not I made this last night and of course he made a face when he heard we were having lamb for dinner It was cooked perfectly and the flavor was absolutely fabulous My husband loved it I forgot to take a picture but I will definitely make this again Thank you for posting the recipe Molly Clevleand says August 5 2010 at 3 57 am I am glad I found this too Saw the show a couple of

    Original URL path: http://www.rstuartandco.com/2010/01/roast-lamb-with-white-beans/ (2016-04-26)
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  • Salmon with Lentils | R. Stuart & Co. Winery
    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 Friday Night Steaks with Pinot Noir Mushroom Sauce Asparagus Morel Risotto 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

    Original URL path: http://www.rstuartandco.com/2010/01/salmon-with-lentils/ (2016-04-26)
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  • Winter Caramelized Onion, Walnut and Blue Cheese Pizza | R. Stuart & Co. Winery
    about 5 minutes Shape the dough into a ball and place it in a large bowl Drizzle the dough with about ½ to 1 teaspoon of the remaining oil and gently toss it around so the dough is coated with oil on all sides Cover the bowl with a clean towel and or plastic wrap and place in a warm draft free spot for about 2 hours The dough should double in bulk Punch down the risen dough and knead it again for just a few minutes Reshape into a ball and return to the bowl Cover and let rise another 40 minutes to an hour or until the dough has risen again Punch down the dough and divide in half To caramelize the onions heat 1 and ½ tablespoons of the oil over low heat in a large skillet Add the onions and the garlic and cook for about 20 to 25 minutes stirring frequently until the onions are soft and a pale golden brown Season with salt and pepper and add the rosemary sage and thyme cook for one minute Transfer the onions to a plate and set aside In the same skillet heat 1 and ½ teaspoons of the oil and the butter over low heat Add the walnuts and cook for 4 minutes stirring frequently Season lightly with salt and pepper and set aside the onions and the walnuts can be made 1 day ahead of time cover tightly with plastic wrap and refrigerate until ready to prepare the pizza Position a rack in the middle of the oven and preheat oven for 425 degrees Working on a lightly floured surface roll out the dough into a 12 inch circle and place on a cookie sheet Brush 1 teaspoon of the oil on the dough and

    Original URL path: http://www.rstuartandco.com/2010/01/winter-caramelized-onion-walnut-and-blue-cheese-pizza/ (2016-04-26)
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  • Anchovy Lemon Dip with Green Beans | R. Stuart & Co. Winery
    drained 2 garlic cloves finely chopped 1 3 cup mayonaise 1 to 2 tablespoons fresh lemon juice 1 and 1 2 pounds green or wax beans trimmed 1 Stir together 2 tablespoons sour cream with water anchovies and garlic in a small saucepan then cook at a bare simmer whisking frequently 10 minutes Force through a fine mesh sieve into a bowl 2 Whisk in mayonaise 1 2 teaspoon pepper 1 4 teaspoon salt remaining cup sour cream and lemon juice to taste Chill covered at least one hour and up to two days 3 While dip chills blanch beans in 3 quarts boiling water with one tablespoon salt for one minute then drain and immediately chill in an ice bath for five minutes Drain well and pat dry Serve with dip Note Green beans can be blanched one day ahead and chilled wrapped in dampened paper towels in a large sealable plastic bag Roasted Salmon Beet Salad with Spinach Orange Vinaigrette Classic Crab Cakes Tagged Recipe Rosé d Or 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

    Original URL path: http://www.rstuartandco.com/2010/01/anchovy-lemon-dip-with-green-beans/ (2016-04-26)
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  • Classic Crab Cakes | R. Stuart & Co. Winery
    tablespoons of the crab mixture into half dollar sized rounds Continue with the remaining crab mixture 4 Heat 3 tablespoons of the canola oil in a large skillet over medium heat Working in batches of 6 to 8 place the crab cakes in the skillet and cook until golden brown on the bottom 30 seconds to 1 minute Turn the crab cakes and cook until golden brown about 1 minute more Transfer the crab cakes to a paper towel to absorb the oil then transfer to the prepared baking sheet Bake for 10 minutes or until golden brown The crab cakes may be held in a warm oven for 30 minutes or cooled and reheated at serving time Serve warm with the chili lime aioli Chili Lime Aioli 1 garlic clove minced 1 teaspoon kosher salt 1 large egg 1 large egg yolk 1 cup canola oil zest of one lime 2 tablespoons fresh lime juice 2 orange or red habanero or other hot chili peppers seeds and ribs removed minced 1 Place the garlic and salt in the bowl of a food processor Process until pureed Add the egg and egg yolk and process scraping down the sides of the bowl to combine the ingredients well With the machine running very slowly add the canola oil a few drops at a time at first and then in a thin steady stream It will emulsify and thicken Once the oil is added and the aioli has formed quickly pulse in the lime zest and the juice Transfer to a bowl and stir in the peppers The aioli may be refrigerated in an airtight container for up to one day Anchovy Lemon Dip with Green Beans Spaghettini with Crab Spicy Lemon Sauce Tagged Recipe Rosé d Or Speak Your Mind Tell

    Original URL path: http://www.rstuartandco.com/2010/01/classic-crab-cakes/ (2016-04-26)
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  • Rosemary Cashews | R. Stuart & Co. Winery
    salt 1 tablespoon unsalted butter melted 1 Preheat the oven to 350 degrees 2 Spread the cashews on a sheet pan Toast in the oven until warm about 5 minutes 3 In a large bowl combine the rosemary cayenne sugar salt and butter Thoroughly toss the warm cashews with the spiced butter and serve warm Savory Cheese Pepper Cookies Apricot Chicken with Almonds Tagged Recipe Rosé d Or 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

    Original URL path: http://www.rstuartandco.com/2010/01/rosemary-cashews/ (2016-04-26)
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