Tag Archives: thyme

Sauteed Diver Scallops with a Sauce of Lemon and Lobster Accented with Vanilla

This is an appetizer you would pay for in a restaurant (and I have) but can make at home. I learned the techniques for this dish in the Napa Rose Cooking School and the recipe is in the cookbook you get when you take the class.

See my page on Demi Glace for the best chicken stock you can get.

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Portabella Mushroom Soup

This recipe is based on a Napa Rose recipe that was taught at the Napa Rose Cooking School. Continue reading

Orange Seared Salmon with Almonds

Are you looking for a dinner idea that is both healthy and flavorful? This recipe based on a recipe from Sunset magazine may be just what you need. Even though there is no butter in the sauce, it is rich and full-flavored enough to be used in place of butter. The perfect wine for this is Wilson Creek Almond Sparkling Wine Continue reading

Napa Rose Blackberry Zinfandel Braised Short Ribs

This is a dish you would pay for in a restaurant (and I have) but can make at home. I learned the techniques in the Napa Rose Cooking School to make this dish. It takes a long time to prep and is a bit expensive (the veal demi-glace is $25) but is definitely worth it. The best part is you can make it in advance, cook it the next day and it tastes even better. It is wonderful with any side dish, but I found that pan roasted sweet corn kernels go particularly well with it.

The recipe calls for a zinfandel and if you substitute a different wine, make sure it is fruit forward and low in tannins. I used Wilson Creek 2006 Estate Zinfandel when I made it. Whatever wine you use, make sure it is one you would be happy to drink.

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Autumn Risotto

This risotto variation is perfect for autumn. In fact, you can make the yam and apples as a side dish by itself. Start with a standard risotto recipe. For the protein I used pork brisket but you can use anything you think would go well with the other ingredients (crumbled bacon or left over turkey would do the trick). For the vegetable portion I took a garnet yam (one pound of orange deliciousness) and two apples (I prefer fuji). Cut them both into 1 inch cubes and put them in a large bowl. Add a tablespoon of olive oil, one and a half tablespoons of maple syrup, juice and zest from half a lemon and a teaspoon of fresh thyme. Combine thoroughly and spread in a single layer on a lightly oiled sheet pan. Bake at 425°F for 30 – 40 minutes until golden brown (check every 15 minutes and turn mixture over). Finally, I toasted a cup of pecans and coarsely chopped them to add crunch.

The yam and apples are delicious as a side dish in their own right. The roasting brings out the natural sweetness in the produce and the maple syrup aids the caramelizing.