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  • Roasted Salmon & Beet Salad with Spinach & Orange Vinaigrette | R. Stuart & Co. Winery
    pound salmon fillets skin on 1 tablespoon grated orange zest 1 2 cup orange juice 1 4 cup rice vinegar 1 teaspoon Asian sesame oil 1 4 tsp cayenne pepper 5 ounces baby spinach about half of a 10 ounce bag Preheat oven to 400 degrees Place beets and olive oil in a small plastic bag and shake until well coated Pour onto cookie sheet season with salt and pepper and roast for 20 minutes Turn and roast for 15 to 20 minutes more or until golden and cooked through Remove and set aside When you turn the beets place the salmon in a non stick pan with an ovenproof handle and season with salt and pepper Bake for 15 to 18 minutes or until firm to the touch In a large salad bowl whisk together orange zest juice vinegar sesame oil and cayenne pepper Taste and adjust seasonings with salt Add spinach and beets and toss until well coated Divide salad among four serving plates Remove skin and divide salmon into four portions Top each salad with salmon and serve immediately Recipe by Kathleen Daelemans Pan Seared Shrimp with Chipotle Lime Glaze Anchovy Lemon Dip with Green Beans 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and oh if you want a pic to show with your comment go get a gravatar Click here to cancel reply Name required Mail will not be published required Website Blogs Blog Home Page From the Winery From the Road Recipes Our Latest Tweet Twitter Updates follow us on Twitter Find us on Facebook R Stuart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

    Original URL path: http://www.rstuartandco.com/2010/01/roasted-salmon-beet-salad-with-spinach-orange-vinaigrette/ (2016-04-26)
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  • Seafood Stew with Saffron Aioli | R. Stuart & Co. Winery
    olive oil 1 and 1 2 cup chopped yellow onion 2 cups large diced small potatoes 2 cups chopped fennel 2 teaspoons kosher salt 1 teaspoon black pepper 2 cups white wine 1 28 ounce can plum tomatoes chopped 1 quart fish stock 1 tablespoon chopped garlic 1 teaspoon saffron threads 1 pound large shrimp shelled and deveined 1 pound each halibut and bass fillets cut in large chunks I used salmon and snapper 2 pounds mussels Heat oil in a dutch oven or stock pot Add the onions potatoes fennel salt and pepper Saute over medium heat for 15 minutes until the onions begin to brown Add the wine and scrape up the brown bits Add the tomatoes with their juice stock garlic and saffron to the pot bring to a boil then lower the heat and simmer uncovered for 15 minutes until the potatoes are tender Refrigerate at this point if you want to serve it later Re warm if necessary then add all the fish bring to a boil and then lower the heat cover and cook five minutes Turn off the heat and allow the pot to sit covered for another 5 minutes Stir in salt to taste Saffron Aioli Any leftover mayo can be used as a sandwich spread or a dip for crudites I use a food processor or a blender for ease of preparation Don t think that using all olive oil will make a better sauce it will only make it unappetizingly heavy 1 large egg at room temprature 4 garlic cloves crushed 1 teaspoon lemon juice 1 4 teaspoon crushed saffron threads 1 4 teaspoon salt 1 4 teaspoon crushed hot red pepper flakes 3 4 cup extra virgin olive oil 3 4 cup canola oil 1 In a blender combine

    Original URL path: http://www.rstuartandco.com/2010/01/seafood-stew-with-saffron-aioli/ (2016-04-26)
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  • Thai Salad with Orange Ginger Vinaigrette | R. Stuart & Co. Winery
    2 teaspoons minced garlic Combine all of the salad ingredients in a large bowl and toss gently Combine the vinaigrette ingredients and mix together in a separate bowl Shortly before serving toss the vinaigrette with the salad until incorporated If you like you can make this without the tofu if you want to serve it as a side instead of a main dish Braised Lamb Shanks with Caramelized Onions and Shallots 2009 Temperance Hill Vineyard Pinot Noir Tagged Comments 2 Responses to Thai Salad with Orange Ginger Vinaigrette Clara says September 20 2012 at 11 34 pm I just saw this recipe at publicradio org It is excerpted from The 30 Day Vegan Challenge by Colleen Patrick Goudreau Copyright 2011 by Colleen Patrick Goudreau Excerpted by permission of Ballantine Books a division of Random House Inc All rights reserved No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher I don t know where you got this recipe but credit should be given where due I m trying it out tonight Can t wait and serving with Pad Thai Maria says September 20 2012 at 11 56 pm Hi Clara You are absolutely right I did get the recipe from Colleen s book We are always so careful about giving credit it looks to me like this was just a mistake and maybe only part of the intro I had written to the recipe actually got pasted in there Thanks so much for pointing it out We ll get it fixed asap Enjoy the salad Im sure you will Best Maria Stuart 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

    Original URL path: http://www.rstuartandco.com/2012/02/thai-salad-with-orange-ginger-vinaigrette/ (2016-04-26)
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  • Apricot Chicken with Almonds | R. Stuart & Co. Winery
    2 tablespoons reduced sodium soy sauce 1 tablespoon whole grain mustard 1 to 3 teaspoons unsalted butter Put oven rack in lower third of oven and preheat oven to 350 degrees Lightly oil a 13 by 9 inch flameproof baking dish not glasss Pat chicken dry and sprinkle all over with 1 2 teaspoon salt and 1 4 teaspoon pepper then arrange at least 1 4 inch apart in baking dish Bake 10 minutes While chicken bakes toast almonds in a small pan in the oven stirring a few times 8 to 10 minutes Meanwhile cook apricot preserves soy sauce mustard butter and remaining 1 4 teaspoon salt and 1 4 teaspoon pepper in a small saucepan over medium heat stirring until preserves are melted Pour sauce over chickenand continue to bake until chicken is just cooked through about 10 minutes longer Turn on broiler Broil chicken 4 to 5 inches from heat basting once until chicken is glazed and browned in spots about 3 minutes Serve sprinkled with almonds Rosemary Cashews Celery Root Sformato with Basil Salad Tagged Recipe Vin Tardive 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

    Original URL path: http://www.rstuartandco.com/2010/01/apricot-chicken-with-almonds/ (2016-04-26)
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  • Celery Root Sformato with Basil Salad | R. Stuart & Co. Winery
    an hour and a half Remove from oven and let cool until able to handle While the celery is roasting prepare a béchamel by melting the butter in a sauce pan adding the flour and whisking until the mixture looks like wet sand Let this cook for two minutes making sure that you do not brown the roux Add the milk whisking continuously until the mixture comes to a boil making sure that no lumps develop 2 Put the celery root in the blender and puree until smooth Mix the warm puree Parmesan and the béchamel and season to taste Slowly incorporate the celery root mixture into the beaten eggs and taste for seasoning Butter tartlet tins or half cup ramekins and fill with the mixture 3 Bake at 325 degrees until set let cool slightly and turn out of the molds onto the serving dish and drizzle with balsamico condimento and the basil Serves 10 people Apricot Chicken with Almonds Albesi Cookies Tagged Recipe Vin Tardive Comments One Response to Celery Root Sformato with Basil Salad Trackbacks Check out what others are saying about this post 2007 Vin Tardive R Stuart Co Winery says February 1 2010 at 5 04 am This stunning little gem is also a fantastic food wine We like it with fresh goat cheese or aged Parmesan But don t rule out other savory foods as well Particularly something custard y like quiche or an onion anchovy tart wonderful We served this wine with much success alongside a wonderful Celery Root custard called Sformato 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

    Original URL path: http://www.rstuartandco.com/2010/01/celery-root-sformato-with-basil-salad/ (2016-04-26)
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  • The Story of 3 Clowns Cabernet | R. Stuart & Co. Winery
    witty quips always keeping us laughing the trio quickly was dubbed the Three Clowns Eventually they told us they wanted to make their own wine But not Pinot Noir Oh no they had their hearts set on a Bordeaux style blend Of course after so many years of friendship we were happy to help Enter more great friends the folks who own the esteemed Klipsun Vineyard in Washington We were able to get a little of their fruit for the Clowns and the rest as they say is history 2013 Autograph 2014 Big Fire Pinot Gris 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 2013 April 2013 January 2013 December 2012 November

    Original URL path: http://www.rstuartandco.com/2014/05/the-story-of-3-clowns-cabernet/ (2016-04-26)
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  • Winter Supper Series 2013 | R. Stuart & Co. Winery
    mushrooms teach DIY poultry slaughter classes and concoct special elixirs Come indulge in an intimate dinner with us and meet your next favorite chef January 16th Kathryn Yeomans January 30th Andrew Garrett February 13th Vallery Markel February 27th Derek Hanson March 13th Stacey Givens 30 per person does not include wine or gratuity Reservations and credit card number required Please email rebekah rstuartandco com Please note Due to the popularity of the Suppers and our extremely limited seating we respectfully ask that you choose just two Suppers so that others can enjoy them as well Please limit your reservation to 6 guests We are happy to put your name on the waiting lists for additional Suppers Substitutions will be politely declined and any food allergies must be addressed ahead of time Reservations are required and we require a credit card number to secure all reservations Due to our limited seating we must adhere to a strict cancellation policy Cancellations must be made at least 48 hours ahead of time If you do not cancel within 48 hours of dinner or if you do not make it to your reserved dinner your credit card will be charged the full amount of each missed meal Great Holiday Gifts Under 40 2012 3 Clowns Cabernet 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

    Original URL path: http://www.rstuartandco.com/2012/12/winter-supper-series-2013/ (2016-04-26)
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  • Great Holiday Gifts Under $40 | R. Stuart & Co. Winery
    by the staff at R Stuart Co Any one of these item would be a fabulous compliment to your favorite bottle of wine Give us a call at the Wine Bar 503 472 4477 or email us for more info at info rstuartandco com The last of Rebekah s Harvest escapades Winter Supper Series 2013 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 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

    Original URL path: http://www.rstuartandco.com/2012/12/great-holiday-gifts-under-40/ (2016-04-26)
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