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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/comment-page-1/ (2016-04-26)
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  • Recipes – Vin Tardive | R. Stuart & Co. Winery
    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

    Original URL path: http://www.rstuartandco.com/category/recipes/recipes-vin-tardive/ (2016-04-26)
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  • Vin Tardive | R. Stuart & Co. Winery
    with Basil Salad January 29 2010 by Maria 1 Comment Chef Eric Ferguson of Nick s Italian Cafe shared this recipe with us The Sformato is a lovely little savory italian custard which makes for a perfect first course at a dinner party For Sformato 1 pound Celery Root peeled 1oz Butter 1oz Flour 3 cups milk 1 4 cup Grated Parmesan 10 Whole Eggs beaten 1 Tagged Recipe Vin Tardive Apricot Chicken with Almonds January 29 2010 by Maria Leave a Comment 4 5 to 6 ounce skinless boneless chicken breast halves 3 4 teaspoon salt divided 1 2 teaspoon fresh ground black pepper divided 1 3 cup sliced almonds 1 2 cup apricot preserves 1 and 1 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 Tagged Recipe Vin Tardive Holiday Hours 12 24 12pm 4pm 12 25 closed 12 31 12pm 4pm 1 1 closed Visit 866 472 8614 MAP Visit our downtown McMinnville Wine Bar Taste Sit Shop Sales Tools for the Trade Member of the Trade Check out our Toolboxes full of tasting notes bottle shots shelf talkers and

    Original URL path: http://www.rstuartandco.com/tag/vin-tardive/ (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/comment-page-1/ (2016-04-26)
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  • Wine Bar Manager Goes Harvest Intern | R. Stuart & Co. Winery
    it It took us about 6 hours 4 hours more than it should have apparently but we learned a ton from our stand in tutor Ben and as a reward Rob took us along on his trip to Daffodil Hill to give the grapes a final taste before bringing them in You can t help but learn s omething every time you talk to Rob Stuart about wine And visiting a vineyard to get an assessment of the physiological readiness of a grape is no exception Yes we used the Brix measurer thingy to check the sugar levels and yes the numbers looked good but beyond this Rob showed us how to taste the grapes and imagine them as the finished wines that we know so well We tasted pinot noir from two different blocks at Daffodil Hill the 667 block and the smaller 114 It was clear that these two blocks tasted different and after some tutelage it also became clear why Rob chooses to blend the two together The complex fruity robust flavors of the 667 block become more balanced with the addition of a little more structure from the 114 block So cool 10 11 12 Pump overs Fruit Plumbing oh my I hadn t ever heard this before I started working harvest but now that I have I know it to be true a lot of harvest is like Glorified Plumbing Really We re dealing with hoses and clamps and drains and pumps and gunk and clogs of seeds mostly We finally got to process some fruit today 10 tons of beautiful Pinot noir from Daffodil Hill Vineyard The four of us worked together to de stem it all and Erin and I had a fun albeit very wet time cleaning the de stemmer when we were done My favorite part Pulling juice sample for Rob Of course he made us all take swigs of the fresh juice and I ll tell you there s nothing quite like it except maybe the final product 10 12 12 It s been a long day today We re finally getting the hang of things as far as the hoses and clamps and pumps go Now it s time for some fine tuning We re measuring brix barreling down and doing delastage De la stage In all my wine studies I had never come across this term But here is is Basically we moved juice off their skins and seeds into another tank After about 90 minutes we pumped that juice back onto the skins It s a lot of work I can tell you that But as I understand it we do it to soften the tannins in the wine That s what we like 2009 Autograph Pinot Noir The continued adventures of Rebekah the harvest intern Tagged Comments 2 Responses to Wine Bar Manager Goes Harvest Intern Dave Plude says October 19 2012 at 12 20 am Delightful I get to experience harvest crush without getting covered

    Original URL path: http://www.rstuartandco.com/2012/10/wine-bar-manager-goes-harvest-intern/comment-page-1/ (2016-04-26)
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  • Bubbly | R. Stuart & Co. Winery
    lovely Brut Rosé known as Rosé d Or which literally translates to Rose Gold in French a perfect description of the wine s color or a less literal translation could be Rosé of Oregon We like that one too Purchase Tagged bubbly champagne Oregon Rose wine Holiday Hours 12 24 12pm 4pm 12 25 closed 12 31 12pm 4pm 1 1 closed Visit 866 472 8614 MAP Visit our downtown

    Original URL path: http://www.rstuartandco.com/tag/bubbly/ (2016-04-26)
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  • The calm before the Storm | R. Stuart & Co. Winery
    of the month and the extraordinary number of birds out in the vineyards For some reason which no one has quite figured out the threat and reality of bird damage is just huge this year So it s the middle of the month and not one grape has come into our winery It s eerily quiet By this time we are usually at least one week into harvest with everything people and equipment going non stop All of the equipment in the winery is ready to go Rob and the interns spend their days roaming the vineyards checking on the fruit I m roasting pounds and pounds of tomatoes which will be the base for the delicious rich tomato sauce I use in dishes throughout the season And we re waiting Not to worry The fruit will ripen and we will make wine in 2010 Lots and lots of delicious wine Just you wait The press sitting idle Pinot Lover s Special 30 off Pinot Noir Harvest 2010 Tagged Comments One Response to The calm before the Storm Leigh says October 17 2010 at 1 22 am Hello Dear I LOVE your colorful and fully packed but not too much such as Martha s site ye gads entertaining and inspiring site I have never told you that Love to you and keep up the amazing work you are doing ox Leigh Field 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

    Original URL path: http://www.rstuartandco.com/2010/10/the-calm-before-the-storm/comment-page-1/ (2016-04-26)
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  • Harvest | R. Stuart & Co. Winery
    The Pinot Lover s Special On Tues September 14th we ll be notifying you of a special mixed case of R Stuart Co Pinot Noir for 30 off plus free shipping for Wine Club members Let this note serve as an Tagged Harvest Pinot Noir Special Holiday Hours 12 24 12pm 4pm 12 25 closed 12 31 12pm 4pm 1 1 closed Visit 866 472 8614 MAP Visit our downtown

    Original URL path: http://www.rstuartandco.com/tag/harvest/ (2016-04-26)
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