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  • Savory Cheese & Pepper Cookies | R. Stuart & Co. Winery
    blended Whisk together the flour and pepper Beat half of the flour mixure into the butter mixture until blended Add the milk and beat until blended Add the remaining flour mixture and beat until combined 2 Roll the dough into 1 2 inch balls and place them on an ungreased or parchment lined lined baking sheet the cookies will not spread but become small mounds 3 Bake until golden 25 to 30 minutes Cool on a rack and store in an airtight container for up to three days Spaghettini with Crab Spicy Lemon Sauce Rosemary Cashews Tagged Recipe Rosé d Or Comments 2 Responses to Savory Cheese Pepper Cookies Connie Buxton says November 10 2013 at 1 26 pm Dear Maria I absolutely LOVE your recipes and can t wait to make the Stilton Pear tart one of the mouthwatering recipes in the current shipment of wine Keep up the good work honey Oh and Rob makes damned good wine too Warm regards Connie Maria says November 13 2013 at 1 33 pm Oh Connie THANK YOU I hope you like the tart please let me know And also let us know when we might see you next All the best from us here in McMinnville and Happy Thanksgiving m 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and oh if you want a pic to show with your comment go get a gravatar Click here to cancel reply Name required Mail will not be published required Website Blogs Blog Home Page From the Winery From the Road Recipes Our Latest Tweet Twitter Updates follow us on Twitter Find us on Facebook R Stuart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

    Original URL path: http://www.rstuartandco.com/2010/01/savory-cheese-pepper-cookies/ (2016-04-26)
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  • Spaghettini with Crab & Spicy Lemon Sauce | R. Stuart & Co. Winery
    lemon juice 2 teaspoons anchovy paste 1 teaspoon lemon peel 3 4 teaspoon crushed red pepper flakes 1 and 1 2 cups coarsely chopped fresh parsley plus whole sprigs for garnish 8 ounces crabmeat picked over 3 ounces prosciutto sliced crosswise optional 1 Cook pasta in a large pot of boiling salted water until just tender but still firm to the bite stirring occasionally 2 Meanwhile heat 4 tablespoons olive oil and garlic in large skillet over medium heat Mix in the next 4 ingredients lemon juice anchovy paste lemon peel crushed red pepper flakes 3 Drain pasta reserving 1 2 cup cooking liquid Add pasta 1 4 cup cooking liquid chopped parsley and crabmeat to skillet Toss over medium heat until sauce coats pasta adding more cooking liquid by tablespoonfuls to moisten if necessary about 4 minutes Season with salt and pepper Transfer to large platter Top with proscuitto if desired Drizzle with olive oil and garnish with parsley sprig Classic Crab Cakes Savory Cheese Pepper Cookies 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

    Original URL path: http://www.rstuartandco.com/2010/01/spaghettini-with-crab-spicy-lemon-sauce/ (2016-04-26)
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  • 2010 Oregon Pinot Gris – Big Fire and Northwest Cioppino | R. Stuart & Co. Winery
    of sunshine It s hard to tell what the weather s mood is today Never mind Pinot Gris to the rescue As I was writing this up this afternoon I thought to myself it s not too soon for a reprise And so for our friends arriving from Eastern Washington tonight another big pot of Cioppino is on the stove Northwest Cioppino Cioppino for a Blustery Spring Day Serves 4 6 easily doubled This recipe originated in a slow cooker cookbook I made it verbatim a few times and it was very good But then I starting improvising quite a bit and it was even better Including the fact that I usually cook it on top of the stove for just about an hour Either way works and either way don t add the fish till the very end of course 2 T olive oil 1 med Onion chopped 2 medium celery ribs chopped 2 garlic cloves minced 4 cups bottled clam juice find this by the tuna fish in the grocery store 1 cup dry white wine 1 28 oz can tomatoes undrained I use the Muir Glen Fire Roasted ones for that smoky flavor 1 cup dry red wine full bodied 1 heaping T Better Than Bouillon Lobster Base this is my secret guilty ingredient 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 I find it in the soup section at my grocery store 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 Serve in soup bowls with crusty bread a huge green salad perhaps laced with orange avocado slices and Big Fire

    Original URL path: http://www.rstuartandco.com/2011/03/2010-oregon-pinot-gris-big-fire-and-northwest-cioppino/ (2016-04-26)
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  • Baked Fish with Roasted Potatoes, Tomatoes & Salmoriglio Sauce | R. Stuart & Co. Winery
    non stick skillet Add fennel seeds and garlic saute for 1 minute Add 1 4 teaspoon salt 1 8 teaspoon pepper wine 4 tablespoons parsley orange rind oregano and tomatoes bring to a boil Reduce heat and simmer for 8 minutes 4 Sprinkle fillets with 1 4 teaspoon salt and 1 8 teaspoon pepper Arrange fillets over potato mixture spread tomato mixture over fillets Bake at 450 for 20 minutes or until fish flakes easily when tested with a fork Sprinkle with 2 tablespoons parsley and garnish with lemon rind strips if desired Serve with Salmoriglio Sauce Salmoriglio Sauce 2 tablespoons fresh lemon juice 2 tablespoons extra virgin olive oil 1 and 1 2 teaspoons chopped fresh or 1 2 teaspoon dried oregano 1 teaspoon salt 1 teaspoon grated lemon rind 2 garlic cloves minced Dash of fresh ground black pepper 1 Combine all of the ingredients stirring well with a whisk Drizzle over fish at table Crab Salad with Wonton Crisps Lime Provencal Lemon Chicken with Olives Garlic Tagged Pinot Gris Recipe Comments 2 Responses to Baked Fish with Roasted Potatoes Tomatoes Salmoriglio Sauce Penelope Walker says October 20 2012 at 4 39 pm Baked Fish with Roasted Potatoes Tomatoes Salmoriglio Sauce recipe text and title reference tomatoes but tomatoes are not included in ingredient list How many What kind Thanks Penny Maria says November 7 2012 at 6 40 pm Dear Penny First I am so sorry to have taken so long to respond to you on this Somehow it slipped in under my radar And also thanks for pointing out our typo too It should be 1 28oz whole tomatoes drained and chopped This is a great dish and I am sure you will love it Cheers maria Speak Your Mind Tell us what you re thinking

    Original URL path: http://www.rstuartandco.com/2010/01/baked-fish-with-roasted-potatoes-tomatoes-salmoriglio-sauce/ (2016-04-26)
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  • Crab Salad with Wonton Crisps & Lime | R. Stuart & Co. Winery
    teaspoon black pepper 2 and 1 2 tablespoons olive oil 1 pound jumbo lump crabmeat picked over 2 celery ribs cut into 1 4 inch dice 1 4 cup thinly sliced white green parts of scallion 1 Make wonton crisps Halve each wonton wrapper to make 2 rectangles than halve each rectangle diagonally to make 2 triangles Heat 1 and 1 4 inches vegetale oil in a 4 to 5 quart heavy pot over moderately high heat until deep fat thermometer registers 360 degrees Gently lay 4 triangles on oil do not drop in or the triangles will lose their shape and fry turning over once until just golden 15 to 30 seconds total Transfer with a slotted spoon to paper towels to drain and season with salt Fry remaining triangles in same manner 2 Make Crab Salad Whisk together zest juice hot sauce salt and pepper in a bowl until salt is dissolved then add olive oil whisking until combined well Add crab celery and scallions to dressing and toss gently to combine Serve crab salad with wonton crisps Seafood Stew with Saffron Aioli Baked Fish with Roasted Potatoes Tomatoes Salmoriglio Sauce Tagged Pinot Gris 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

    Original URL path: http://www.rstuartandco.com/2010/01/crab-salad-with-wonton-crisps-lime/ (2016-04-26)
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  • Grilled Goat Cheese Tortilla Sandwiches with Mango Lime Salsa | R. Stuart & Co. Winery
    tortillas Mango Lime Salsa recipe follows 1 In a small bowl combine the goat cheese garlic cilantro chipotles cumin and salt and pepper to taste Mix well 2 Spread the goat cheese mixture onto 4 of the tortillas and top them with the remaining tortillas Placed the stuffed tortillas on the grill over medium low fire and cook until the cheese is melted and the tortillas are golden brown 3 to 5 minutes per side Cut into eighths and serve with a generous helping of salsa Mango Lime Salsa 2 mangos peeled pitted and cut into bite sized chunks 1 red onion peeled and diced small ½ red bell pepper seeded and diced small 1 3 cup fresh lime juice about 2 large limes 1 jalapeno or other fresh chile pepper of your choice minced 1 tablespoon ground cumin 3 tablespoons roughly chopped fresh cilantro or parsley salt and freshly cracked black pepper to taste In a medium bowl combine all ingredients and mix well The salsa will keep covered and refrigerated for 2 days Roast Lamb with White Beans Seafood Stew with Saffron Aioli Tagged Pinot Gris 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

    Original URL path: http://www.rstuartandco.com/2010/01/grilled-goat-cheese-tortilla-sandwiches-with-mango-lime-salsa/ (2016-04-26)
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  • Pan Seared Shrimp with Chipotle Lime Glaze | R. Stuart & Co. Winery
    cilantro leaves chopped 2 tablespoons vegetable oil 1 and 1 2 pound extra large shrimp 21 to 25 per pound peeled and deveined use Wild American shrimp if you can get it 1 4 teaspoon salt 1 4 teaspoon pepper 1 8 teaspoon sugar Make the glaze in a small bowl combine the glaze ingredients and stir to mix set aside Heat 1 tablespoon of the oil in a 12 inch skillet over high heat until smoking Meanwhile toss the shrimp salt pepper and sugar in a medium bowl Add half of the shrimp to the pan in a single layer and cook intil spotty brown and the edges turn pink about one minute Remove the pan from the heat Using tongs flip the shrimp and let stand until all but the very center is opaque about 30 seconds Transfer the shrimp to a large plate Repeat with the remaining teaspoon of oil and the remaining shrimp After the second batch has stood off the heat return the first batch to the skillet Add the glaze mixture and toss until well combined Cover the skillet and let stand until the shrimp are cooked through 1 to 2 minutes Serve immediately Provencal Lemon Chicken with Olives Garlic Roasted Salmon Beet Salad with Spinach Orange Vinaigrette Tagged Pinot Gris 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

    Original URL path: http://www.rstuartandco.com/2010/01/pan-seared-shrimp-with-chipotle-lime-glaze/ (2016-04-26)
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  • Provencal Lemon Chicken with Olives & Garlic | R. Stuart & Co. Winery
    rinse under cold water 2 Rinse the chicken and pat dry Separate the chicken legs and thighs cut off the wings and cut the breast halves crosswise in half there will be 10 pieces Trim off all excess fat from the chicken Season with salt pepper and 1 teaspoon of herbes de Provence 3 In a large flameproof casserole heat the 2 tablespoons of olive oil over moderately high heat Add the chicken in 2 batches and cook turning until golden brown 8 to 10 minutes per batch Remove the chicken to a platter and pour off fat from pan 4 Add the extra virgin olive oil to the pan and set over moderate hear Add the garlic cloves and turn to coat with oil Cook stirring 1 to 2 minutes until they begin to turn golden Add the chopped tomatoes and the remaining herbes de Provence Raise the heat to moderately high and cook stirring often until the tomatoes are pulpy and some of their liquid is slightly thickened 2 to 3 minutes Add the vinegar and cook 30 seconds Add the wine and boil until reduced by one third 1 to 2 minutes 5 Return the chicken pieces to the pan and add the stock Cover and simmer 20 minutes Add the olives and the lemon juice Simmer partially covered 15 minutes longer or until the chicken is tender Season with salt and pepper to taste Remove from heat cover and let stand about 10 minutes Serve garnished with parsley Baked Fish with Roasted Potatoes Tomatoes Salmoriglio Sauce Pan Seared Shrimp with Chipotle Lime Glaze Tagged Pinot Gris 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

    Original URL path: http://www.rstuartandco.com/2010/01/provencal-lemon-chicken-with-olives-garlic/ (2016-04-26)
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