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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/comment-page-1/ (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/comment-page-1/ (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/comment-page-1/ (2016-04-26)
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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/comment-page-1/ (2016-04-26)
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  • From the Winery | R. Stuart & Co. Winery
    Harvest 2010 Harvest Open House and Thanksgiving Weekend James Beard and Simple Food More Notes from Rebekah on Harvest New Year s Day Lobster and Bubbly Oregon Big Fire Dry Rosé A new release and sweet story for you Pinot Lover s Special 30 off Pinot Noir Short Summary of 2012 R Stuart Co Oregon Harvest Stay Together Yoga for Foodies with yoga live music dinner and wine The calm before the Storm The continued adventures of Rebekah the harvest intern The last of Rebekah s Harvest escapades The Story of 3 Clowns Cabernet Tiny Bubbles Oregon Sparkling Wine We just love a good party Wine Bar Manager Goes Harvest Intern Winter Supper Series 2013 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

    Original URL path: http://www.rstuartandco.com/category/from-the-winery/ (2016-04-26)
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  • Me and My Big Fire - Send Photos. Get a T-Shirt. | R. Stuart & Co. Winery
    s it just email it to us and we ll send one lonely t shirt to a good home yours All photos will be posted here and on our Facebook page Please include your name address preferred t shirt size Mens Womens S XL and anything you want to tell us about the photo If you forget don t worry we ll email a reminder By submitting a photo you

    Original URL path: http://www.rstuartandco.com/mybigfire/ (2016-04-26)
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  • Pinot Gris | R. Stuart & Co. Winery
    in box from Lynne Rossetto Kasper and The Splendid Table This is a new favorite I serve it with that Latin American staple rice and beans It is delicious with chilled Big Fire Pinot Gris 1 chipotle chile in adobo minced 2 teaspoons Tagged Pinot Gris Recipe Provencal Lemon Chicken with Olives Garlic January 29 2010 by Maria Leave a Comment Serves 4 to 6 the flavors of this dish mellow beautifully if reheated the next day 1 4 pound large green olives 1 4 pound Kalamata olives 1 3 and a half to 4 pound chicken 1 2 teaspoon salt 1 2 teaspoon fresh ground pepper 2 teaspoons herbes de Provence 2 tablespoons olive oil 1 and 1 2 Tagged Pinot Gris Recipe Baked Fish with Roasted Potatoes Tomatoes Salmoriglio Sauce January 29 2010 by Maria 2 Comments 6 cups peeled red potatoes cut into 1 8 inch slices about 2 pounds 4 cups thinly sliced fennel bulb about 2 small bulbs 1 tablespoon olive oil divided 3 4 teaspoon kosher salt divided 1 2 teaspoon black pepper divided 1 teaspoon fennel seeds 3 garlic cloves minced 3 4 cup dry white wine 6 tablespoons chopped flat Tagged Pinot Gris Recipe Crab Salad with Wonton Crisps Lime January 29 2010 by Maria Leave a Comment Makes 8 servings Ingredients for wonton crisps 8 square wonton wrappers thawed if frozen About 6 cups vegetable oil Ingredients for crab salad 1 teaspoon finely grated fresh lime zest 1 and 1 2 tablespoon fresh lime juice 1 4 teaspoon hot sauce 1 4 teaspoon salt 1 4 teaspoon black pepper 2 and 1 2 tablespoons olive oil 1 Tagged Pinot Gris Recipe Seafood Stew with Saffron Aioli January 29 2010 by Maria Leave a Comment I love this big Seafood Stew for

    Original URL path: http://www.rstuartandco.com/tag/pinot-gris/ (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/comment-page-1/ (2016-04-26)
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