I use a good brand (Swanson or Pacific) mushroom broth, with some non-fat chicken broth if you have no vegetarians to serve. I like the mushroom broth as the base. You need 8 […]
Serves Six
Serves 6
Cool weather late winter and early spring sends us looking for comfort food. Here is an entree to go with our Estate Grown Pinot Noir: medium weight, and lots of fruit on the middle palate.
A braise is another […]
It’s that time of year, still, when eggplant and tomatoes rule the garden. This is the time, too, when it is beginning to feel like fall. This dish captures both seasons. Enjoy!
[…]
Paul H. Huber, E & J Gallo Winery, Fresno
Harry and Ietje Orr have been members of the Bethel Heights Cellar Club since 2006. World travelers, they have great appreciation for food and wine. When they migrated to […]
This recipe comes from Marilyn’s close friend, Peter Bianchi, whose roots are second generation Italian. Giussey is 88, and the family matriarch, living in Dongo, Lombardia, Italy, a town on Lake Como where Peter often visits. […]
This same marinade can be used with turkey breast or duck.
Serve with our Justice Vineyard Pinot Noir.
Dredge salmon in Hazelnut-Pesto crust on both sides, covering completely. Heat olive oil […]
Serves four
