Joseph Phelps Vineyards

Joseph Phelps Vineyards Sauvignon Blanc
Joseph Phelps Vineyards Viognier

1. Peel and thinly slice garlic.
2. Peel carrots and cut into attractive bite-sized pieces.
3. Heat olive oil over medium heat in a heavy-bottomed pan large enough to hold carrots.
4. Add garlic slices and sauté briefly until fragrant.
5. Add carrots and stir to combine.
6. Then add 1/8 tsp. salt and 1/8 tsp. sugar plus enough water to cover carrots.
7. Bring to a boil, then cover and simmer until carrots are crisp tender (not soggy or fully-cooked; probably no more than 8 minutes).
8. Drain and rinse in cold water to stop the cooking.
9. Toss with lemon juice, salt, cayenne pepper, cumin and garnish with parsley.

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Recipe by Stephen Pavy

Serves: 4 - 6

Serve with Joseph Phelps Vineyards Eisrébe

May be served with an ice cream of your choice, or, for an old New England tradition, a thin slice of aged cheddar cheese can be placed over each individual portion heated until just melted.

To Prepare Topping
Place flour, sugar, spices, and salt in food processor and process briefly to combine. Add butter and pulse 10 times at 4 seconds a pulse. Add nuts and process again in 4 or 5 one-second pulses. Refrigerate the topping while preparing the filling. Preheat oven to 375°F.

To Prepare Filling
Peel, quarter, and core apples. Cut peeled apples into 1 inch chunks. Toss apples with zest, lemon juice, and sugar. Scrape fruit into 8 inch square baking pan (or 9" deep-dish pie pan). Distribute topping evenly over the fruit. Bake for 40 minutes. After 40 minutes, increase oven temperature to 400°F and continue baking until topping turns deep golden brown (about 5 minutes more). Serve warm (the crisp can be made ahead by a few hours and kept at room temperature, then re-heated in a warm oven before serving).

To double the recipe to serve 8 -12, place ingredients in a 13 x 9" baking dish and bake for 55 minutes at 375°F without an increase in temperature at the end.

Joseph Phelps Vineyards Sauvignon Blanc
Fogdog Chardonnay

Easily made ahead of time and easily doubled. Just don’t toss the arugula in until ready to serve.

Toss all ingredients together (except arugula).
Just before serving, add arugula.

Serve with Joseph Phelps Vineyards Sauvignon Blanc

Easily doubled. Can be made ahead of time and then assembled at the last minute.

Peel lower half to two-thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 7 minutes. Do not overcook. Drain well in a colander, then return to pot and toss with butter, lemon juice, salt, and pepper.

This can be done a day ahead of time (this is my preferred method when serving at a summer banquet). Cook asparagus as directed above. Drain asparagus, then immediately plunge into a bowl of ice cold water to stop cooking and retain bright green color. When thoroughly chilled, drain again, and keep refrigerated in a sealed plastic bag lined with dampened paper towels. Toss with butter, lemon juice, salt, and pepper when ready to serve.

Bake pastry shells ¾ of the way done (about 10 minutes). Remove from oven and cool. Add Brie to fill each shell halfway and sprinkle toasted almonds over the top. Return to oven until the brie is melted. Remove from oven, sprinkle the pancetta, the seasoned arugula, then the sliced strawberries and top with a crumble of Blue Costello or your favorite Blue cheese.

Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
Joseph Phelps Vineyards Insignia

Recipe can be stretched even more by cutting beef into smaller slices and plating on two different platters. You can increase the quantity of potatoes, haricot verts, tomatoes, olives and basil leaves to stretch the recipe and make it more of a salad with beef. There are also other ingredients that can be used (see below).

Can be made ahead of time and then assembled when ready to serve.

Heat oven to 450°F degrees. Place beef in a roasting pan and rub it with vegetable oil. Roast for 30 minutes, and then reduce heat to 325°F degrees. Roast until internal temperature reaches 125°F degrees (for rare) or 140°F degrees (for medium rare), about 30 – to 50 minutes depending on thickness of roast. While beef roasts, prepare vegetables.

Bring a pan of salted water to a boil. Add potatoes. Cook until tender, about 30 minutes. Drain, allow to cool slightly, and then cut into ¼ inch dice. Place in a bowl and toss with a small amount of olive oil. Season with salt to taste and set aside.

Bring another pan of salted water to a boil, and add green beans. Cook until bright green and barely tender. Drain immediately and plunge into a bowl of cold ice water to stop cooking. Drain again when cool then set aside.

Bring a pan of water to boil and remove from heat. Add tomatoes and allow to sit for several minutes until skins split. Remove tomatoes with a slotted spoon. Peel and halve them, discarding seeds. Cut tomato pulp into ¼ inch dice and sprinkle with a little salt and sugar. Set aside.

When beef is cooked to taste, remove from oven and sprinkle with salt and pepper. Allow to rest at least 10 minutes, and then carve into thin slices, reserving any juices. If assembling later, you can either slice beef ahead of time or slice it before serving. Refrigerate if assembling later.

Arrange beef on a platter, and drizzle with juices. Toss bean and diced potatoes together and scatter around beef slices. Scatter tomato slices over beef and then sprinkle with olives. Strew with basil leaves and serve.

Heat the olive oil and butter in a large, non-stick sauté pan over medium-high heat. Season the steaks generously with salt and pepper. Add the steaks and cook until browned on the outside and rare on the inside, about 3 minutes per side. Transfer to a plate and keep warm. Add the mushrooms and garlic to the sauté pan and increase heat to high. Cook until the mushrooms begin to turn crispy, about 10 minutes. Transfer the mushrooms to the plate with the beef. Add the stock and wine to the sauté pan and cook until the liquid is reduced by half, about 10 minutes. Add the mushrooms back to the pan. Arrange the steaks on the plates and spoon the mushrooms and sauce over the beef.

To prepare the potatoes, peel and cut them into 1-inch dice. Wash them in 2 changes of water, drain and pat dry. Pour the olive oil into a large, non-stick sauté pan over medium-high heat. When the oil is hot, add the potatoes, garlic, and rosemary. Stir to mix and coat the potatoes with oil. Cover the pan and decrease heat to medium. Cook until golden brown on the bottom, 8 to 10 minutes. Stir, add the salt, and stir again. Cover the pan and cook for 5 minutes more. Remove the lid and continue cooking, stirring frequently, until golden all over, about 5 minutes. Season with pepper.

We've chosen a classic food and wine pairing, Cabernet Sauvignon and beef, in this Beef Tenderloin with Shitake Mushrooms dish. The rich, earthy flavor of the shitakes resonates with the ripe blackberry and bing cherry notes of the Cabernet. Fragrant rosemary and black pepper in the Crisp Rosemary Potatoes complement the hints of curry and warm allspice in the wine. We hope you'll enjoy what is sure to become a classic, our Cabernet Sauvignon, with our savory take on the time-honored favorites, meat and potatoes.

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Recipe by Stephen Pavy

Serves: makes 20 portions

Serve with Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon

Pre-heat oven to 325°F

Apply butter, then sugar to spring form pan, tapping out any extra sugar. 

Cut chocolate into large chunks and place in top of double boiler over simmering water.  When chocolate has melted, add butter and stir until butter has just melted, then remove from heat.  In a mixer, beat egg yolks with sugar until they are thick and pale yellow and form a ribbon when they fall from the beater.  Fold in the chocolate/butter mixture, mixing thoroughly but gently.  Stir in water, mixing thoroughly but gently.  Stir in flour, mixing thoroughly but gently.  Beat egg whites until stiff.  Carefully fold egg whites into batter, incorporating whites completely but not over-mixing.  Scrape batter into baking pan.  Set in middle of oven and bake for 60-80 minutes (lower time for an oven with “convection bake” setting) or until cake tester inserted in center comes out clean.  Be careful not to dry out the cake.

Cool on rack for 15 minutes and then remove outer rim of pan. The cake will collapse somewhat; that is expected.  Refrigerate cake for up to several days before serving.

Cake is served cold and you may wish to sift confectioner’s sugar over cake in a stenciled design.

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Heat a 2 qt. saucepot over high heat. Add the ground beef, season, cook out any water and allow to brown well. Note: Most grocery stores include ice when grinding their meats to add weight.

Add the onion and cook until translucent. Add the garlic clove and cook until it develops aroma.

Add all remaining ingredients except the masa harina and water. Bring to a boil and lower to a slow simmer. Allow to simmer about 30 minutes, stirring occasionally.

When the whole chili begins to break up while being stirred, it is done. It not only provides flavor, but also functions as a timer.

Combine the masa harina and water. Stir into the chili, bring to a boil, lower the heat and simmer about 20 minutes. You will likely need to adjust the seasoning with salt after adding the masa “slurry.” Adjust the consistency if needed. It should be a rather thick stew-like consistency.

Note: Any slow-cooking dish like chili will always taste better if allowed to develop flavor for a day or two in the refrigerator. The chili will become thicker if allowed to develop for a few days.

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Recipe by Stephen Pavy

Serves: 12

Serve with Joseph Phelps Napa Valley Cabernet Sauvignon

Step One: Chocolate Fudge Cake

Use a jelly roll pan about 11 X 17".

Preheat oven to 350°F.

Butter the jelly roll pan and cut a sheet of wax paper to fit it, overhanging the ends by two inches.  Press the paper into the pan, butter again and then flour the paper, knocking out excess flour. 

Melt one stick of butter and the chocolate in a double boiler over simmering water.  Cream the second stick of butter and the sugar.  Add eggs one by one, then vanilla, salt and melted chocolate.  Add flour by thirds, blending briefly.  Spread the batter evenly into pan and set in middle of preheated oven. 

Bake 25 minutes, or until set but top is still spongy.  (A toothpick should come out with a few specks of cake on it. Do not let it overcook.)  Remove from oven and let cool in pan for 10 minutes.
 
Turn upside down over a cake rack and unmold the cake, gently pulling off wax paper. Cool 10 more minutes.

Step Two: Chocolate Mousse

Melt chocolate in double boiler over simmering water.  Measure gelatin into a bowl, add rum or Cognac and let soften.  Separate the eggs, dropping the whites plus the two extra whites into a beating bowl and the yolks into a stainless steel saucepan.  Set the whites aside for later.  Place egg yolks in double boiler over simmering water.  Beat the yolks with a wire whip until thick and sticky.  Blend in the cream; stirring slowly with a wooden spatula, reaching all over bottom of pan as liquid slowly heats. Bubbles will begin to appear on the surface, and then subside. Watch for a whiff of steam rising - this indicates that the sauce is thickening. Continue for a few seconds until sauce clings in a light layer to the back of the spatula. Immediately remove from heat and stir for 1 minute. At once, stir the softened gelatin mixture into the hot custard until dissolved completely. Stir in vanilla, then melted chocolate.

Beat egg whites at slow speed until egg whites are foamy.  Beat in the pinch of salt and then gradually increase speed to fast until egg whites form soft peaks.  Sprinkle in the sugar and beat until egg whites form stiff shining peaks.  Fold them into the chocolate and then return the whole mixture to the egg white bowl.  Cover and chill if making in advance.  (If made and chilled in advance, leave out at room temperature until it has softened.)  Mousse will keep several days under refrigeration or may even be frozen. 

Step Three: Assembly

Complete preceding recipe for Chocolate Mousse and Chocolate Fudge Cake.

Whatever you have chosen as a container for molding the dessert, you will need a pattern of paper cut-outs to guide you in fitting the cake into the container.  (Make these patterns out of paper to fill the container until you have a complete pattern and then use the pattern pieces to cut the cake.)

This is the system we use for our round bowl: a small cake circle for the bottom of the bowl; 7 ‘rectangular’ wedges of cake to rest on the circle and touch the top of the bowl all around with a little space between each wedge, allowing the mousse to peek through its encircling walls of fudge cake.  We also have a large circle to cap the mousse.  All scraps of fudge cake go into the center, giving the bombe a little extra sturdiness for its life out of the mold. 

Before cutting the fudge cake, slice off a ½ inch border all around the rectangle, since the edges tend to be brittle.  These cut-offs make nice little cookie bits to serve another time.  Then cut the cake using the pattern.

Line the bowl with plastic wrap and arrange the cake pieces in the bowl, pressing gently into place, best side out.  Pile half the mousse into the cake-lined bowl, cover with scraps of the cake.  Fill with the remaining mousse and place the large circle of cake on top, pressing it down to force the mousse into the bowl and around the pieces of cake.

Cover and chill at least six hours, or overnight. (The bombe may be refrigerated for several days.)
 
Step Four: Unmolding

Loosen the bombe from the mold by pulling up the plastic wrap, then fold wrap down the outside of the bowl.  Center the serving platter over the top of the mold and reverse the two, unmolding the bombe onto the platter.  Melt the chocolate over hot water and pour over the top of the bombe, letting chocolate drip lazily and unevenly down the sides.  Sprinkle the top of the cake with the warm drizzled chocolate with the chopped nuts.
 
Serve by cutting into wedges, like a round cake, and let each guest add whipped cream.  (Or not; I am a purist and like my chocolate bombe unencumbered by anything else!)

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Recipe by Stephen Pavy

Serves: 12

Serve with Joseph Phelps Vineyards Cabernet Sauvignon or Freestone Vineyards Chardonnay

Discard any hard or bruised outer layers from fennel bulbs.  Trim away darkened base of fennel.  Cut each bulb in half lengthwise and then cut into julienne strips between ¼ and ½ inch wide.

Heat oil in a large skillet or a heavy bottomed kettle over medium-low heat.  Add garlic and turn heat to low.  Cook until pieces are pale blond (not longer than 8 minutes).  Scoop out garlic with slotted spoon and set aside.

Turn heat up to medium high and add fennel to pan.  Sauté, turning fennel pieces frequently until pieces are golden brown (about 10 minutes).  Once fennel is browned, add water, sprinkle with salt and pepper and cover pan, leaving cover slightly open.  Cook over medium low heat until fennel is tender (about 5 to 8 minutes).  Uncover pan and boil away any liquid that is left. 

Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
Joseph Phelps Vineyards Insignia

This dish should be made over a two-day timeframe, if possible. Aside from enhancing the flavors, this leisurely preparation schedule allows the cook plenty of time to clean up after the messiest part of the preparations.

Pre-heat oven to 350°F

Sprinkle salt and pepper all over lamb shanks.

Heat olive oil in large heavy-bottomed kettle or Dutch oven over medium-high heat until shimmering. (I strongly recommend one with greater than 6 quart capacity, otherwise spillage is very likely.)

Place shanks in single layer in kettle or Dutch oven. (You will need to repeat this since not all shanks will fit at once.) Cook, turning once, until shanks are nicely browned all over. This should take around 7 minutes per layer. Transfer shanks to platter and set aside.

Add all vegetables, herbs, tomato paste and ½ tsp. salt to kettle or Dutch overn and cook until vegetables begin to soften (3-4 minutes). Add wine, and then stock, using wooden spoon to pry up browned bits on bottom of pan. Bring liquid to simmer, then add the reserved lamb shanks and additional salt and pepper to taste.

Cover tightly and place in pre-heated oven. Cook for 1 ½ hours. Uncover and cook for 30 minutes more. Turn shanks and cook, still uncovered, for 15 minutes longer.

Remove from oven and use tongs to remove bone from shanks. (The meat should be sufficiently tender that it is falling off the bone at this point.) Place cooled bones on platter so that you can remove last bits of meat (add these bits to the pot) by hand before discarding bones.

Allow to cool and then refrigerate overnight.

1 hour before serving, scrape congealed fat from surface of chilled broth/lamb and discard fat. Place pot on stove and heat thoroughly through. Liquid should be simmering.

Allow guests to spoon lamb and vegetables into shallow bowls, passing bread for the sauce. (I prefer Della Fattoria polenta bread but any rustic will do just fine.)

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Serves: 16

Serve with any of the following:
Joseph Phelps Napa Valley Cabernet Sauvignon
Joseph Phelps Vineyards Insignia
Joseph Phelps Vineyards Backus Vineyard Cabernet Sauvignon

Soak dried porcini mushrooms in 4 1/2 cups of boiling water for at least 10 minutes. Drain mushrooms, reserving water (pass through paper towel to remove grit). Chop mushrooms and set aside.

Preheat oven to 300°F.

Place olive oil in large skillet, over medium heat. Sprinkle thighs with salt and pepper. Sauté pancetta and sausage pieces in large heavy bottomed kettle (a braising kettle works fine) until sausage pieces are cooked through. Remove browned pancetta and sausage. Place thighs, skin side down, in kettle (2 or 3 batches, depending on size of kettle) and cook until nicely browned. Turn thighs when they are well browned and cook a minute or so, on the skinless side. Place browned thighs in large roasting pan, skin side up.

Place breast halves, skin side down in kettle, and cook until nicely browned. Turn breast halves and cook a minute or so longer, then set aside in covered pan.

In kettle used for cooking turkey, cook the carrots, celery, onions, herbs, and mushrooms. When all vegetables are tender and beginning to brown, add the drained porcini mushrooms. Return pancetta and sausage to the kettle and cook for another minute, then turn off heat.

Fill space between thighs in the roasting pan with vegetables and sprigs of herbs. Add mushroom soaking liquid and red wine reduction.

Add stock or water, if needed, to come at least halfway up the sides of the thighs. Roast uncovered for 2 hours, checking liquid level occasionally. Place breast halves, skin side up, on top of thighs and continue roasting until meat thermometer in breast meat reaches 160°F (30-40 minutes). Remove turkey from oven and allow to rest 15 minutes before serving.

You may now ladle off some of the poaching liquid and solids and distribute over the surface of a cooked-in-advance herbed bread dressing (separate turkey dressing recipe) prior to re-heating the dressing before serving.

To serve, slice the breast and cover one half of large platter with the slices. Shred thigh meat and add to other half of the platter. Ladle the braising liquid with solids for topping the dressing, mashed potatoes and the turkey meat.

Heat a 2-quart saucepot over high heat, add the oil and heat about 30 seconds. Add the shrimp shells and sear for 1-2 minutes while stirring frequently.

Add half of the diced onion and continue to cook 2-3 more minutes. Stir in the flour and cook for another minute.

Stir in the wine. It will most likely turn a bit “pasty.” Whisk in the fish stock. (You may substitute with clam juice or chicken broth if needed.) Bring to a boil while whisking and allow to cook at a slow boil for 10-15 minutes. Season to taste. Strain into a paella pan or 2 qt. saucepot.

Note: Simmering for 30-45 minutes is best if you have the time. The shrimp stock can also be prepared 1-2 days in advance.

Add the remaining onion, garlic, gingerroot, coconut milk and heavy cream. Season to taste with salt and pepper. Bring to a simmer, add the fish pieces, cover with a lid and simmer for 3-5 minutes.

Add the shrimp, lemon zest and jalapeño pepper. Cover and simmer for 30 more seconds. Remove the pan from the heat, add the tomatoes, replace the lid and allow to warm through for 1-2 minutes.

Divide the seafood and tomatoes evenly between 6 warm soup bowls. Next, equally divide the liquid. Finish by equally dividing the garnish and serve.

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Recipe by Stephen Pavy

Depending on size of turkey, you may need to proportionally increase the brine recipe.  This recipe is for a 14 – 16 pound turkey.

Heat all until sugar and salt dissolve. Chill completely. When ready to brine turkey, select a pan that the turkey just fits into and pour in brine. Keep turkey completely covered with brine. You may submerge turkey 2-4 days.

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Recipe by Stephen Pavy

Serves: Makes 2 loaves 9" x 5" x 3"

This is a simple bread that works well the following day, sliced and toasted for a great open-faced turkey sandwich with fig chutney (or cranberry). It also makes a great French toast if sliced thickly, but even then, the delicate texture of this triple-risen bread means it can fall apart pretty easily if you are not careful.

Combine milk, butter, and sugar in medium-size saucepan. Bring to a boil. Remove from heat and pour into a large mixing bowl. Let cool to lukewarm (use a thermometer; 105 - 115 degrees).

Sprinkle yeast on liquid and let stand for 10 minutes. Cover with a clean towel and place in a warm place. Yeast should proof and begin to foam in this amount of time. If not, keep warm and recheck. (If yeast doesn't take off - start over).

After 10 minutes, if yeast has proofed, stir in salt. Beat eggs thoroughly in a small bowl, and add to milk/yeast mixture. Stir in the flour, one cup at a time. You will have a fairly sticky dough even with all the flour mixed in. Turn the dough out onto a floured work surface (marble is great!). Wash and dry the mixing bowl.

Sprinkle additional flour over dough and begin to knead, adding more flour as necessary to achieve a smooth, elastic dough. This should take about ten minutes. Form into a ball.

Put the vegetable oil into the mixing bowl. Add dough, and turn over to coat in vegetable oil. Cover with a towel and set aside to rise until tripled in bulk - about two hours. Keep bowl in a warm place! (One good place - the microwave. Place a cup of water in microwave and boil. Take water out, and now the yeast has a warm, moist place to live and grow. Just make sure your microwave is big enough for the tripling in size. And do not use your microwave and forget the dough is there! Other good places: top of refrigerator if not a built-in. Anyplace that is warm and draft free. Keep covered and wrapped in towels.)

After dough has risen, punch down, turn out on lightly floured surface, and knead for three to four minutes. Return to bowl, cover, and let rise until doubled, another 1 to 2 hours.

Punch down and divide dough into two equal portions. Lightly butter two loaf pans, 9" x 5" x 3", or fluted brioche pans if you have them. If loaf pan, form dough into rectangle and roll tightly. Place in pan seam side down and press down into loaf pan. Let rise again until doubled.

Preheat oven to 375°F. When ready to bake, you may brush the top of dough with melted butter. Bake for 30 - 40 minutes, until light golden brown.

Turn out of loaf pans and let cool on wire rack. Bread will keep for up to six months in the freezer if tightly wrapped in to layers of plastic freezer wrap.

Joseph Phelps Vineyards Sauvignon Blanc
Joseph Phelps Vineyards Viognier

1. Place sliced onion into bowl and add red wine vinegar to cover; allow to sit while you are preparing the rest of the ingredients (at least 30 minutes).
2. Bring a large pot of water to boil.
3. When water is boiling, add broccoli pieces and blanch for 3 minutes in boiling water.
4. Drain broccoli and immediately rinse in cold water to stop further cooking.
5. Cook bacon pieces in heavy-bottomed skillet until crisp. Remove bacon with slotted spoon and drain on paper towels.
6. Add cashews to the skillet and cook over medium low heat, stirring continually to prevent scorching, until cashews are roasted and brown.
7. Remove cashews with slotted spoon, set aside and sprinkle with Aleppo pepper.
8. Drain onion slices, discarding vinegar.
9. Place broccoli, drained onion slices, currants and bacon in a large bowl. Pour dressing over salad and stir to combine well. (If it has been made a day ahead, you may want to whisk briefly.)
10. Add cashews and mix to distribute.
11. Serve at room temperature.

1. Combine the apple cider, vinegar and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup.
2. Remove from heat.
3. Whisk in mustard, olive oil, salt, pepper and sour cream.

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Recipe by Stephen Pavy

Serves: 12

Preheat oven to 375°F. Melt butter in a medium saucepan. Whisk in mustard, parsley, and 1/3 of the thyme. Season with salt to taste. Add bread crumbs and toss to coat. Spread bread crumbs on a baking sheet and toast for 10 minutes, until crisp and golden.

Meanwhile, bring a large pot of water to boil and add salt and broccoli rabe. Boil until just tender, about 3 minutes. Drain and rinse under cold water to cool; pat dry.

Heat a very large skillet over high heat for 2 minutes. Add 1/3 cup olive oil along with garlic, shallots, chiles, and remaining thyme. Cook until shallots are softened, about 2 minutes. Add broccoli rabe; stir well to coat broccoli rabe. Drizzle remaining oil over the broccoli rabe and cook for 2 minutes, tossing often. Add salt and pepper if needed.

Mound broccoli rabe on a platter and scatter bread crumbs over the top.

Soak gelatin in ice water for 15 minutes. Simmer milk, sugar and vanilla bean or vanilla extract together for 5 minutes (vanilla bean should be sliced in half and seeds scraped out into milk). Squeeze water out of gelatin and add to milk. Strain milk mixture through a fine sieve, set over a clean bowl. Allow for the mixture to cool to room temperature and then add buttermilk. Pour into 4 small ramekins and refrigerate for one hour.

In a large heat-proof bowl, whisk together the whole eggs, egg yolks, sugar and lemon juice. Set over a pan of simmering water and continue to whisk until mixture thickens, about 10 minutes. Remove the bowl from the heat and add the pieces of butter. Let the butter melt a bit into the mixture, then whisk as quickly as possible before the mixture cools down. Strain into a clean medium bowl. If not using immediately, press a piece of plastic wrap directly on top of the lemon curd to prevent a film from forming and store in the refrigerator.

For Service:

Unmold the panna cotta from the ramekin by placing the dish in hot water for a couple of seconds and then invert on your serving dish. Garnish with a dollop of the lemon curd and fresh fruit of your choice.

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Recipe by Stephen Pavy

Serves: 6-8

Serve with Joseph Phelps Vineyards Cabernet Sauvignon or
Freestone Vineyards Chardonnay

Whisk eggs in large bowl.  Add half and half, wine, mustard and 1 ½ tsp. salt.  Add bread cubes to this mixture and allow the bread to soak in the refrigerator while you are preparing the other ingredients.  It helps to stir the bread cubes every 30 minutes or so to encourage even soaking.

Preheat oven to 400°F.

Cut squash in half and scoop out seeds.  Brush 1 Tbsp olive oil over surface and sprinkle with salt.  Place squash halves in a pot (with lid) large enough to hold both skin side down or on their sides.  Add water to ½ inch in pot.  Cover pot and place in oven for 60 minutes until squash is tender.  Remove from oven and allow squash to cool before scooping out flesh from squash.

Reduce oven to 350°F.

Sauté shallots in large pot with 2 Tbsp. olive oil.  When shallots are soft, add kale, cover and cook for 2 minutes.  Uncover and stir until kale is wilted but still bright green.  Do not overcook.  Stir in the butternut squash flesh, mixing well.

Generously butter a 13" x 9" x 2" baking dish.  (If you have it, an oval Emile Henry gratin dish – 10" x 16"; 3.5 quart capacity is perfect for this recipe.)  Using a slotted spoon, transfer half of bread mixture to the baking dish and spread evenly.  Spoon half of kale/squash mixture over the bread and then half of cheese.  Repeat the layers until ingredients are used up.  Pour remaining egg mixture over all and cover with foil. 

Bake 20 minutes at 350°F.

Joseph Phelps Vineyards Sauvignon Blanc
Joseph Phelps Vineyards Viognier

Note: the beans need to soak overnight before you start to cook them.

For the beans:

1. Place beans in large pot and cover with water, making sure that there is enough water to keep beans covered when they swell (probably 2 quarts will do). Soak overnight. Drain beans and rinse both beans and pot.
2. Heat 3 Tbsp. olive oil in heavy-bottomed kettle over medium heat. Add sliced garlic and sauté until garlic is fragrant. Add rinsed beans, 5 cups water and all of the herbs. Bring to boil then reduce heat to simmer, keeping kettle partially covered. Cook for 1 ¼ hour and then add 2 ½ tsp. salt and ½ tsp. freshly ground pepper, and simmer for 15 minutes longer. Check beans to see if they are done; if they are not, continue simmering until beans are done (they should not be at all chalky, but should still keep their shape).
3. When beans are done, remove pot from heat, remove bay leaf and allow the beans to rest in their liquid for about 2 hours; adjust seasonings with salt and pepper if needed. When ready to make salad, drain the beans.

1. Combine drained beans, tuna, onion and olive oil, then season to taste with salt and pepper.
2. Mound salad in large bowl or platter with an edge and lightly sprinkle top with Aleppo pepper and chopped parsley to add color.

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Recipe by Stephen Pavy

Serves 6

Tear chard leaves from stems, coarsely chop stems and leaves separately. Toast pine nuts in oil until golden and then transfer with slotted spoon; drain and season with salt.

Cook onion in remaining oil for one minute, then add chard stems and cook, stirring occasionally for 2 minutes. Add raisins and 1/2 cup water and simmer (covered) until stems are softened (about 3 minutes). Add chard leaves and remaining 1/2 cup water and simmer until leaves are tender (about 3 minutes).

Season to taste with salt and pepper.

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Serve with Joseph Phelps Vineyards Eisrébe

For the crust

Thoroughly mix crumbs, sugar and melted butter.  Press mix into sides and bottom of 9 inch springform pan. Refrigerate for at least 1 hour.

For the cake

Optional: ¼ teaspoon fresh lemon zest

Preheat oven to 350°F.

In electric mixer, blend cream cheese, egg yolks, vanilla, lemon juice and sugar until smooth.  Add sour cream (and optional lemon zest) and continue blending until smooth.  In a separate bowl, beat egg whites until stiff (but not dry).  Fold the egg whites into cheese mixture.  Turn batter into crust lined springform pan.

Place pan on cookie sheet with an edge (in case batter leaks out during baking).  Bake 1 hour and then turn off oven heat.  Let cake stand in oven with door closed for 1 more hour.  Remove cake from oven and allow cheesecake to cool on a rack in a draft-free place for 1 more hour. 

Run bread knife or narrow spatula around side of pan and then loosen the rim (allow the spring to open to free sides).  Set cake (along with pan bottom) on plate and allow to stand for 2 more hours.  Remove cheesecake from bottom and transfer to serving plate.

Serve at room temperature and refrigerate leftovers.

Cheesecake may be served with fresh fruit coulis of your choosing or eaten plain.

Joseph Phelps Vineyards Sauvignon Blanc
Joseph Phelps Vineyards Viognier

1. Bring 1 cup of water to boil in small saucepan. Add farro and ¼ tsp. salt and bring to boil again, then simmer, uncovered, until just tender (25 – 40 minutes, depending on farro). Drain and set aside.
2. Place corn ears (still in husks) in microwave and cook on high for 9 minutes. (Cut off silks and stalk before cooking.) Remove corn from microwave and allow to cool. When corn is cool, cut kernels from corn, add salt and pepper to taste and set aside.
3. Preheat grill and then reduce heat to “medium indirect” or equivalent (you can also use oven set at 350°F). Dry chicken breast, then rub with olive oil and generously sprinkle with salt and pepper. Place chicken breast on grill (covered), skin side down, for 15 minutes, then turn and roast for 10 minutes longer. Check with instant-read thermometer to see that internal temperature is 165°F; otherwise cook longer. (If using oven, roast at 350°F until just cooked to 165°F; may take 35-40 minutes.) Set aside to cool. When cooled, remove skin and chop finely. Remove meat and chop into bite sized pieces (discard bone).
4. Cook green beans in large saucepan of boiling salted water until crisp tender (4 minutes). Drain and rinse under cold water; then pat dry with kitchen towel. Mix farro, chicken meat, chopped chicken skin, and green beans in large bowl, then add corn and green onions.
5. Combine 2 Tbsp. olive oil, marjoram and ½ tsp. salt in small bowl. Whisk in vinegar, shallot and mustard, then pour over chicken salad, tossing to coat. Adjust seasonings. Add crumbled goat cheese and mix.
6. Salad can be made 1 day ahead and kept covered and chilled; bring to room temperature before serving.

Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
Joseph Phelps Vineyards Insignia

Easily made ahead though nothing may be more satisfying than a warm chocolate chocolate cookie!

Melt unsweetened chocolate in double boiler over simmering water and then cool.
Combine butter, sugars, vanilla and salt in mixing bowl (until fluffy).
Beat in egg and baking soda.
Stir in cooled chocolate and flour.
Stir in chopped chocolate.
Transfer dough to bowl just large enough to hold it, cover and refrigerate for at least four hours until firm (may be done overnight).

Preheat oven to 325°F.
Lightly coat baking sheets with shortening.
Use 2-3 Tbsp. of dough for each cookie, shape dough into balls and place on sheets (6 per sheet). The dough will be quite firm, so be patient with getting the 2-3 Tbsp. chunks.
Bake 12-14 minutes until dough springs back when very lightly touched.
Cool on sheets for 2 minutes.
Cool on paper towels for 2 minutes.
Transfer to rack.

Squeeze the grapefruit juice and pour into a plastic bag with the fish sauce. Add the piece of tuna. Seal the bag, pushing out most of the air so that the tuna has good contact with the juices.

Leave for 40 minutes.

Separate the juice into a bowl and set aside. Dry off the tuna.

For the dressing, mix the sesame oil, olive oil, and chilies into the grapefruit juice. Use as much chili as you like.

Take a good amount of the herbs and chop them. Crust the tuna with the herbs, then wrap in plastic wrap and place in refrigerator.

Boil the cellophane noodles for about 1 minute until they are slightly flexible, drain, and allow to cool.

Place a good sized nonstick pan on the fire and pour a little olive oil in the pan. When the oil is hot, add the noodles and leave them until they are nice and crisp on one side, then flip and crisp the other side.

For Service:
Take the tuna out to become room temperature.

Divvy up the crispy noodles between four plates.

Slice the tuna thin so as to get the full delicacy of the fish. Lay across the noodles.

Sprinkle with chilies and sliced scallions, drizzle vinaigrette over the top and all around.

Serve immediately.

Joseph Phelps Vineyards Sauvignon Blanc
Joseph Phelps Vineyards Viognier

Easily made ahead of time.

As a passed appetizer, this will serve 16 in smaller “shot-style” glasses.

Remove flesh from avocados.
Blend in food processor, using some chicken broth to make blending easier. (I find it very convenient to use a hand-held immersion blender rather than a large Cuisinart for this recipe.)
Add remaining chicken broth and sour cream and blend until smooth.
Add salt and pepper to taste.

Chill thoroughly and serve.
Sprinkle a small amount of grated lemon zest on each serving. Alternatively, you can also have a small dollop of thinned-out sour cream on top as well.

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Recipe by Stephen Pavy

Serves: 6

Serve with Freestone Vineyards Chardonnay

Mash shallots and salt with mortar and pestle, then mash in tarragon.  Whisk in egg yolk and mustard.  Whisk in lemon juice and vinegar.  Slowly add olive oil while continuously whisking.  Season to taste with pepper.  (Alternately, you can use a hand blender and place all ingredients in a container and blend at once until smooth and creamy, adding pepper at the end.  I like the textures of the mortar and pestle better.)  You may make dressing several hours ahead of time.  Keep it refrigerated before combining it with the crab.

When serving time is close, make sure that all shell pieces have been removed from crab.  Place crab in bowl and pour dressing over crab.  Allow to stand for 10 minutes, stirring a couple of times.

Place several leaves of Bibb lettuce on each plate, overlapping the leaves.

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Recipe by Stephen Pavy

This recipe is fun and adds some zip to the table. The next day, on a turkey sandwich, this relish is fresh and lively, but beware, the heat factor increases each day if the relish lasts this long.

Peel zest from orange with a sharp potato peeler or citrus zester. Remove white pith and seeds from orange. Quickly chop cranberries, orange zest and pulp, ginger, cilantro and jalapeno in a food processor. Do not puree - final mixture should be slightly chunky, not soupy. Add small amounts of maple syrup and mix well. Taste and correct again with maple sugar or turbinado if needed. Cover and set aside for at least 30 minutes before serving.

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Recipe by Stephen Pavy

Serves: 6

Serve with
Joseph Phelps Vineyards Sauvignon Blanc
Fogdog Pinot Noir

Soak beans in water overnight, then drain
In heavy pot, place beans and cover with cold water (2 inches above), and bring to a boil.
Skim off foam, then add onion, garlic, bay leaf, and thyme sprigs. Simmer over moderate heat until beans are just tender (about 1 hour).

Add 2 Tbsp. salt to beans and cook for 5 more minutes. Drain the beans, discarding onion, garlic, bay leaf, thyme sprigs.

Stir in olive oil, vinegar, parsley, sage, chopped thyme leaves and sliced scallions.
Salt and pepper to taste.

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Makes 5 cups (this is a double recipe; you can easily cut everything in half)

Serve with one of the following:
Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
Joseph Phelps Vineyards Insignia
Joseph Phelps Vineyards Backus Vineyard Cabernet Sauvignon

Bring water, sugar, salt, cinnamon, and ginger to a boil over high heat, stirring to dissolve sugar. Stir in cranberries and pears and return to boil. Reduce heat and simmer until saucy and slightly thickened and about 2/3 of the berries have popped.

Sauce can be covered and refrigerated for up to 7 days but must be brought up to room temperature before serving.

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Recipe by Stephen Pavy

Makes about 4 cups

Preheat oven to 400°F degrees. Toss shallots with oil and 3 tsp. thyme on small rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden, about 25 minutes.

Mix 1 Tbsp. vinegar and 1 Tbsp. sugar in small bowl. Drizzle over shallots after first 25 minutes. Toss to coat. Continue to roast, allowing the shallots to caramelize, stirring occasionally, about another 10 minutes. Remove from oven.

Bring port, brown sugar, 4 Tbsp. vinegar, and 1/2 cup sugar to boil in a heavy saucepan over medium-high heat, stirring until sugar is dissolved. Add cranberries and dried cherries; cook until cranberries pop and cherries rehydrate, stirring occasionally, about 8 - 10 minutes. Mix in marjoram and 2 tsp. thyme. Mix in shallots. Transfer to bowl. Cover and chill in refrigerator.

May be made up to one week ahead of time. Keep refrigerated. Serve cold or allow to come up to room temperature.

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Recipe by Stephen Pavy

Serves 8

Serve with
Joseph Phelps Vineyards Viognier

This delicately flavored soup takes advantage of earthy winter vegetables.

Peel celeriac and cut into 1 1/2 - 2 inch chunks
Peel turnips and cut into 1 1/2 - 2 inch chunks
Place each vegetable in separate pan with water to cover, add 1/2 tsp. salt to each pan
Bring both pans to a boil and cook vegetables for 20 minutes
Drain vegetables, and place in food processor
Add 1/2 cup cream to processor along with 1 tsp. salt and 1/2 tsp. white pepper
Puree until smooth
Scrape puree into pot and add remaining 1/2 cup cream
Add 8 cups of vegetable broth, heat and blend
Add more vegetable broth if soup is too thick (if you have made your own vegetable broth, you may save the leftover broth for other uses)
Add more salt and pepper to taste

Serve in warmed bowls and sprinkle chopped chives over surface of soup.

Vegetable Stock

Clean and peel vegetables

Place in stock pot with 4 quarts water
Bring to boil and simmer for an hour.

Strain, pressing liquid from cooked vegetables.

Sauté the onion in the bacon fat over medium heat. When it begins to gain some color, add the carrot and continue to cook until the onion is golden brown. Next add the celery and sauté for another minute or two. Add the bay leaf and garlic; allow the garlic to gain some color.

Add the herbs and stir. Next add the remaining ingredients and bring to a boil. Cover and simmer for 10 minutes.

After about 10 minutes remove the lid and continue to simmer for about 10 more minutes. When the peas are fully cooked there should be very little liquid left in the pan. Remove the herbs and reserve warm.

Note: This is the first time I have ever used this type of frozen product. There were no dry peas available at the local grocery so I thought I would give it a try. The flavor and texture were very good and required half the cooking time needed for dry peas. If you use dry peas, you will need to adjust the amount of cooking liquid. Simply follow the package directions, but use chicken stock instead of water and do not season with salt until the peas are fully cooked or they will be tough.

Cook the bacon in a medium saucepan over medium heat until golden brown and transfer to paper towel to absorb any excess fat. Reserve the bacon. Drain off about one third of the fat into a small sauce pan to use for the ragoût, set aside. Add the butter to the remaining bacon fat. Once melted, add the onion and pepper; cook until they begin to gain some color. Add the bay leaf, stir and cook until the onion is golden brown. Next add the garlic clove and when it begins to gain some color, add the flour. Cook your roux for about 5 minutes until it begins to turn golden in color.

Stir in the brandy off the heat. It will be very thick. Next add the chicken stock and bring to a boil while whisking. Add the cream, whisk and return to a boil. Stir in the chopped herbs, taste for seasoning and adjust as needed with salt and pepper. When the herbs develop aroma, remove the bay leaf and purée. Reserve warm. Reserve some of the chopped parsley to garnish, if you like.

Heat enough vegetable shortening in a large sauté pan to a depth of about 1/8” or so over medium heat. Season the chops, dredge in the flour, dip in the egg wash and coat well, then dredge in the bread crumbs. Cook the chops for about 2-3 minutes per side or until they are golden brown. Drain on paper towel to remove excess fat.

Joseph Phelps Vineyards Sauvignon Blanc

Easily made ahead of time. Easy to double recipe.

Slice the bread into 3/4” slices. Toast in the toaster or in the oven until light brown. Set aside.

In a bowl, mix the cheese, salt, pepper, and the cream.

Using a non-stick frying pan, sauté the pancetta with the olive oil and rosemary. When brown, remove from pan and dry with paper towels.

To assemble: use two teaspoons to place small ‘balls’ of cheese mixture on bread. (Alternatively, you can spread the cheese mixture over the top.) Crumble the pancetta over the bread and serve immediately.

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Recipe by Stephen Pavy

Serves 8

Serve with
Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
Joseph Phelps Vineyards Insignia

Pre heat oven to 400°F.

Cut squash in half, lengthwise.
Remove all seeds from squash.
Place squash 'boats' in shallow baking pan.
Combine chile sauce (recipe below), honey, butter and salt to make glaze.
Divide glaze among the 8 boats and spread glaze over inside of each boat.
Cover baking pan with foil.
Bake squash for 45 minutes (longer if they are not tender by that time).

Mixed Chile Sauce

Makes about 1 cup

Stem and seed chiles.
Place chiles in water and bring to simmer.
Add onion, garlic, 1/8 tsp. salt and continue to simmer, stirring occasionally until all ingredients are softened (as long as 30 minutes).
Drain vegetables, making sure to save the liquid.
Finely grind toasted cumin seeds in a spice grinder (or use mortar and pestle).

Transfer vegetables to food processor.
Add ground cumin and 1 cup reserved liquid from chiles.
Process until smooth, adding more water to adjust thickness.
Add salt to taste (about 1/2 tsp. for my taste).

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Recipe by Stephen Pavy

Serves: 6

Serve with Fogdog Pinot Noir

Place diced eggplant into colander and toss with 1 tsp salt.  Let eggplant drain for an hour to reduce bitterness. 

Place 2 Tbsp. olive oil in medium sized skillet over medium low heat.  Add chopped onion and minced garlic and sauté slowly until translucent.  Add ground lamb (or lamb sausage taken out of casing) and continue cooking until lamb has browned lightly.  Pour in wine and stock and stir in thyme (or rosemary).  Simmer slowly until lamb is tender and liquid has evaporated (about 30 minutes).  Spoon lamb into sieve to drain off fat.

Dry eggplant with paper towels.  Make sure eggplant is completely dry.  Place 2 Tbsp. olive oil in frying pan over medium heat.  Add eggplant and sauté, stirring, until tender (5-7 minutes).  Add lamb back to pan and stir until browned very lightly.  Remove from heat and stir in chopped parsley.  Add salt and/or pepper to taste.  This stuffing may be prepared a day in advance and refrigerated.  (Bring up to room temperature before final step.)

If using tomatoes, create shells by cutting each tomato in half (around the “equator”) and then hollow out tomatoes, leaving just the outer shell of flesh.  Salt tomato shells and turn upside down on racks to drain.  If using ramekins, simply brush olive oil over the inside of 6 ramekins.

Preheat oven to 400°F.

This can be either a side dish or a starter.

Note that other "bitter" greens (dandelion greens, chicory, turnip greens, etc) can be substituted for the broccoli rabe, but I really like the taste of broccoli rabe.

Place beans and potato in a pot, adding cold water to cover by ½ inch. Bring to simmer and cook until beans are soft and falling apart and water in nearly all absorbed. Add salt, pepper, olive oil and mash beans with potato masher. Beans may be made well in advance and then re-heated before dish is assembled.

Heat 2 Tbsp. olive oil in large skillet over medium heat. When oil is shimmering, add shallots, garlic, chiles and sauté briefly until shallots are softened. Skillet can cool and be left on stove for up to one hour before adding broccoli rabe.

Bring a large pot of water to boil. Add ½ tsp. salt and broccoli rabe and cook for 3 minutes. Drain broccoli rabe and run under cold water to cool. Broccoli rabe can now remain at room temperature for up to two hours.

Assembly
If shallots have cooled, bring skillet back to medium heat. Add cooled broccoli rabe plus salt and pepper to taste to skillet and cook, stirring, for about two minutes (until greens are heated through and are coated with oil). If fava beans have been made in advance, re-heat and then spread beans over the surface of a platter or large plate. Drizzle more olive oil over surface of beans. Spread broccoli rabe over beans and serve.

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Recipe by Stephen Pavy

Makes about 2 cups

We have fresh figs in early summer (the breba crop) and then figs from August through the time when rains and coolness begin to prevail in Northern California. I have 13 fig trees, 9 different varieties, so I vary this recipe depending on what I have. I love to make an all-white chutney when I can versus one that has white, brown, and black figs. The secret is finding fresh figs whenever you can.

Stem figs and cut in half. Place figs in a food processor and pulse until desired texture is achieved (more or less chunky depending on taste).

Sauté shallots in olive oil over medium high heat in heavy-bottomed pan.

Add remaining ingredients, reduce heat and simmer, stirring to avoid sticking, until figs are softened and the mixture has thickened to the consistency of fruit preserves.

Store in appropriate freezer-proof containers or using appropriate canning techniques in glass jars. Appropriately prepared glass jars can be saved at room temperature, plastic freezer containers must be stored in freezer.

Joseph Phelps Vineyards Eisrébe

Note: Pre-heat oven to 350°F (convection bake setting, if you have it)
Recipe for Fig Preserves

First Layer:

1. Place granulated sugar, brown sugar, flour, salt and baking powder in a food processor (Cuisinart). Process until blended.
2. Add butter and process until dough is clumping.
3. Add egg yolks and vanilla and process until well-mixed.
4. Transfer dough from processor (do not clean processor) to 9” x 13” rectangular Pyrex or ceramic baking dish and press dough evenly over bottom.
5. Place pan in oven while you are making the top layer.

1. Place walnut halves and 6 Tbsp. granulated sugar in processor and grind until medium fine.
2. Add additional granulated sugar, brown sugar, flour, baking powder and salt.
3. Process until blended.
4. Add butter and process until dough is clumping.
5. Add egg yolks and vanilla and pulse until combined (do not over process).
6. Remove pan from oven and spread 3 cups fig jam over the dough. (If your jam is quite dense, you may wish to warm it up for easier spreading.  See the recipe for fig preserves here.)
7. Spoon top layer dough over the jam layer, distributing evenly. (It will be clumpy.)
8. Place pan in oven and bake for 45-50 minutes until nicely browned. An oven without a convection/bake setting may require longer baking time – even up to an hour.

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Recipe by Stephen Pavy

Makes 3-4 cups, depending on moisture content of the figs.

Stem and halve all figs. Puree in food processor in 2 batches. Place all ingredients in heavy-bottomed kettle or pan.

Cook over low heat, stirring often enough to prevent splattering or sticking to bottom of pan. When figs have softened and preserves have darkened, remove from heat. Store in appropriate freezer-proof containers or using appropriate canning techniques in glass jars. Appropriately prepared glass jars can be saved at room temperature, plastic freezer containers must be stored in freezer.

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Recipe by Stephen Pavy

Serves: Each frittata will yield 12 appetizer-sized wedges. I suggest that you plan on making two or more to serve 24 people (particularly if you expect any vegetarians at the party).

Serve with Fogdog Chardonnay

Preheat broiler

Cook onion and mushrooms in a 10 inch well-seasoned cast iron or other oven-proof skillet over moderate heat, stirring frequently, until mushrooms have given up their liquid.  Whisk together eggs, salt, and pepper until combined, then pour over mushrooms and cook, undisturbed until the edges are clearly setting.  Sprinkle cheese evenly over top and place skillet under broiler (4-5 inches from heat) until eggs are set and cheese is melted. Surface will have begun to turn lightly brown in spots.  Repeat the recipe for additional frittatas.

Frittatas can be served immediately or kept at room temperature for a couple of hours.

Leftover frittata can be refrigerated and served for lunches.

Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
Joseph Phelps Vineyards Napa Valley Syrah

1. Preheat oven to 425°F.
2. Toss potatoes with 3 Tbsp. olive oil, salt and pepper. Spread potatoes on baking sheet in single layer and roast for 20 minutes. Remove and transfer to 10” heavy oven-proof skillet (cast iron is ideal). Reduce oven heat to 350°F.
3. Heat butter in non-reactive skillet over medium low heat until melted. Add chopped sorrel and sauté, stirring until all of the sorrel has turned dark green and is softened.
4. Whisk eggs in a large bowl, then stir in the ricotta, Gruyère, salt, pepper and sorrel. Sprinkle on flour and baking powder and stir into egg mixture. Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake frittata until it is browned and puffed (50-60 minutes). It will be rounded and firm in the middle; a knife inserted in the center should come out clean.
5. Serve either from the pan or remove and put on serving platter. Serve with a fresh red or green salsa if you want.

Joseph Phelps Vineyards Napa Valley Syrah
Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon

1. Combine garlic with salt, oregano, vinegar, lemon juice and pepper in small blender and purée, or you can mash garlic to a paste with 2 Tbsp. salt using a mortar and pestle and then stir in oregano, vinegar, lemon juice, and 1 Tbsp. pepper.
2. Pat pork dry. Using a small sharp knife, cut a wide pocket at the large end of the roast to separate the skin from fat, leaving the skin attached at sides and stopping before the roast narrows to the bone. Make 1” deep slits in pork under skin and on all meaty sides, twisting knife slightly to widen openings. Push some of garlic mixture into slits with you fingers. Rub any remaining garlic mixture over roast (not skin). Wipe skin clean, then rub with remaining 1 tsp. salt to help keep it crisp. Transfer pork to glass or ceramic shallow dish and marinate, covered and chilled for 1 - 3 days.
3. To get ready to roast, bring pork up to room temperature for 1 hour after placing in roasting pan. Preheat oven to 350°F with rack in middle.
4. Cover pork with parchment paper and then tightly with foil. Roast 2 ½ hours, then discard foil and parchment.
5. Add ½ cup water to pan and roast, uncovered, adding more water when liquid in pan evaporates (check every 10-15 minutes), until skin is browned and crisp and meat is fork-tender (2 –2 ½ hours assures that all parts of the shoulder are tender). Transfer to cutting board, reserving juices in pan, and let stand for 30 minutes.
6. Pour juices from pan through a sieve into a fat separator and discard fat. Add ¾ cup water or more to roasting pan and deglaze. Add reserved pan juices and enough water to bring total to 1 ½ cups. Remove skin from roast and cut into serving pieces (if skin has not gotten crisp, roast in a shallow baking pan at 475°F until crisp (10 minutes). Pull meat from roast in pieces with fork and discard any fatty deposits.
7. Serve meat with pan juices and chopped pork skin.

Serve with Joseph Phelps Vineyards Sauvignon Blanc

Sprinkle shrimp with salt and let sit for 10 minutes.  In a skillet (or flame proof shallow casserole – I used cast iron – it is nice to have something you can take right to the table), heat oil over medium/medium high flame.  When oil is hot, add garlic and pepper flakes, stirring for 20-30 seconds so garlic does not burn.  Add shrimp and stir until they have turned pink.  Add sherry, parsley, and salt to taste; continue cooking until the sherry evaporates and the sauce thickens lightly.  Take from stove immediately to table.  Have plenty of bread to dip into the sauce.

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Recipe by Stephen Pavy

Serves: 24 in a buffet

Serve with Joseph Phelps Vineyards Viognier

Preheat broiler

Toast sesame seeds over moderate heat in dry skillet until fragrant and lightly browned.  Reserve 2 Tbsp. for garnish. 

Slice eggplant into halves, longitudinally.  Brush cut side of eggplant with peanut oil to coat.  Lay eggplant slices cut side facing up on cookie sheets.  Broil (eggplant should be 3 - 4 inches from broiler) for several minutes until browned.  Turn eggplant over and brush skin side with peanut oil to coat.  Place back under broiler for a couple of minutes until soft.  Allow eggplant to cool.

Sauté garlic and ginger in 2 Tbsp. peanut oil in small skillet.

Place eggplant in cuisinart, add sesame seeds (aside from the 2 Tbsp. reserved), garlic, ginger, soy sauce, sugar, vinegar, sherry, and sesame oil and pulse until ingredients are blended but eggplant is still chunky.  Eggplant can be served immediately, kept at room temperature for a couple of hours, or refrigerated for up to 48 hours before serving. Bring to room temperature if refrigerated.  Sprinkle reserved sesame seeds over eggplant just before serving.

Recipe by Stephen Pavy

Serves: The recipe should provide enough sauce for a whole poached salmon.  This sauce may be served with a variety of fish.

Serve with Freestone Vineyards "Fogdog" Pinot Noir

Place whole egg and 2 egg yolks in Cuisinart.  Add mustard and vinegar.  Pulse to mix well.  Drizzle in the olive oil in a slow stream while Cuisinart is on; it should emulsify but not to the density of mayonnaise.  Add parsley, tarragon, and chives and blend (sauce should remain somewhat chunky).  (The sauce may be refrigerated at this point for up to 48 hours.) 

To finish: add onion and hard boiled egg and pulse briefly to mix.

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Recipe by Stephen Pavy

Serves: 6

Serve with Fogdog Chardonnay

Salad greens for six; local greens, or "fall mix" is good. Blend goat cheese into garlic paste, then add vinegar and a little water as needed. Add the oils, thyme, and black pepper and whisk until blended. Taste and correct seasonings as needed.

Right before going to table, toss greens with dressing (light - you can add more but you can't take away). Add walnuts and apple pieces before the very last light toss to keep these heavier pieces from going to the bottom. Sprinkle a few walnuts and apple pieces on top.

Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
Joseph Phelps Vineyards Insignia

Note: you can make Parsley Sauce earlier the same day.

For the Parsley Sauce:

1. Combine all ingredients in small bowl and refrigerate if you have made several hours in advance. Be sure to bring to room temperature before using.

1. 30 minutes before grilling, sprinkle with salt and pepper on both sides. Heat gas grill to medium high. If grill has “hot spot”, position steak so that thicker end is nearer the hottest spot. Grill until medium rare (7-12 minutes total, depending on thickness of steak), turning steak once to ensure even cooking. Using a meat thermometer, the thickest part of the steak should register 135-140°F. Transfer steak to cutting board to rest for 5 minutes.
2. Slice steak into bite-sized pieces and serve with parsley sauce.

Combine all ingredients thoroughly, taste for seasoning and reserve. Line the bottom of a glass casserole dish with half of the rub. Place the flank steak in the dish and pack the remaining rub on top. Cover tightly with plastic wrap and marinate in the fridge for at least 24 hours. I prefer marinating for 2-3 days.

Combine the mayonnaise and Dijon mustard, mix thoroughly. A whisk works best. Season to taste with the remaining ingredients. Reserve.

Note: In this recipe, treat the Verjus® and the olive oil as a seasoning agent, so use only enough to add a touch of flavor. If you don’t have Verjus® available to you, then substitute lemon juice. However, Verjus® tends to be most wine-friendly.

Brush the bottom of an 8” square Pyrex® baking dish with a little oil and set aside. Place the chick pea flour in a mixing bowl and stir in the water, using a wooden spoon. Beat for 1-2 minutes or until a smooth paste forms. Stir in the olive oil and season to taste with the salt and pepper. Cook the chick pea paste in a heavy sauce pan over medium heat. The mixture should thicken, then turn lumpy and then form a mass. Remove from the heat and beat until very smooth. Transfer to the Pyrex® dish, press the warm paste into an even layer in the dish and allow to cool. Cut into ½” by 2” sticks and deep fry to a golden brown. Drain as you would French fries. Toss with the Parmesan cheese in a mixing bowl and reserve for service.

Note: Feel free to include any additional salad greens that you prefer, along with the arugula. I chose arugula exclusively to focus on this product for its particular flavor contributions to the dish.

Combine all the ingredients other than the lamb chops in a blender. Process until smooth. Place the lamb chops in a plastic self-sealing bag. Add the marinade and toss well to coat; let sit at least 1 hour. Preheat the grill to medium. Cook each lamb chop 2 to 3 minutes per side.

Toss assorted vegetables in olive oil.  Season with salt & pepper. Grill the filet mignon and vegetables over hot coals and wood chips. 

Blend all ingredients in a blender until it forms a smooth paste and set aside.

In a large pot, cover potatoes with water and cook on a low heat until tender (do not boil). Remove the potatoes from the heat, drain and chill in refrigerator.  Once cool, peel and dice into ¼ inch cubes and set aside. Chop shallots and remove corn from the cob and roast in oven until golden.  Toss the red pepper with shallots, corn and potatoes in hot skillet with 2 Tbls. olive oil until slightly brown. 

Serve the filet topped with a dollop of gorgonzola butter  with the potatoes and veggies on the side.

There isn't actually any butter in this recipe, but the mixture will have a similar, creamy consistency.

Combine all the ingredients in a food processor and process until mixed thoroughly, about 1 minute. Reserve 1/3 of the mixture in a small serving dish to serve at the table.

Prepare grill. Let steaks stand at room temperature 30 minutes.

Coarsely crush peppercorns, place in a small bowl and combine with the salt. Pat steaks dry and rub seasoning on both sides of steaks, pressing to adhere.

Grill steaks on an oiled rack set 5 to 6 inches over coals for 7 to 8 minutes per side (for medium rare). After turning steaks, spread a mound of gorgonzola butter on steaks and allow it to melt while the steaks finish cooking.

Transfer steaks to a platter and let stand 10 minutes. Serve steaks sliced with remaining gorgonzola walnut butter.

Preheat the oven to 425°F. Toss the tomatoes in a bowl with the olive oil, herbs, garlic, salt and pepper. Transfer to a baking sheet covered in parchment paper. Place tomatoes cut side up on parchment and roast until juicy and soft, approximately 20 minutes.

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Recipe by Stephen Pavy

Serves: 6

Serve with Joseph Phelps Vineyards Insignia
Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon

This recipe is easily extended. Figure 5 to 7 ounces of steak per person. Buy two smaller steaks if you can’t find an entire steak in the size you need.

Season the meat 12 hours in advance. (If you forget, cut back the amount of kosher salt to ¾ tsp. instead of the 1 ½ tsp.)

2 ½ to 3 lbs. top sirloin steak, 1 ½" to 2" thick. (NOTE: Use the best part of the sirloin, usually referred to as "Top Sirloin" or "Top Butt", "Center-Cut" or "Hip Sirloin". Do not use "Bottom Sirloin" or "Bottom Butt". Make sure the cut is at least 1 ½" thick otherwise it will grill too quickly and become dry and overdone. Also use "Choice" grade or "Prime" if you can; do not use "Select".)

1 ½ tsp. kosher salt; more as needed
Olive oil
Freshly ground black pepper
Red-Wine Braised Shallots

The day or morning before you plan to grill the steak, sprinkle both sides of it with the salt. Set it aside on a large plate and cover loosely (waxed paper works well). Refrigerate for 12 to 24 hours.

About an hour before you are ready to cook, remove the steak from the refrigerator to let it warm up.

Prepare your grill. (If you use charcoal, aim for a medium-hot charcoal fire; if you use gas, set to medium high.)

Wipe the steak dry with paper towels, coat very lightly with oil and season with black pepper.

Put the steak on the readied grill. Grill for 8 to 9 minutes per side for medium rare; a minute or two longer for medium. Check for doneness by making a small cut into the steak and peeking inside: if the meat looks a shade or two less done than you would like, it is done. It will continue cooking once it is taken off the grill.

Move the steak to a carving board and cover with foil. Let rest for about 5 minutes.

To serve, either carve the steak into six pieces, or into ¼" slices. Spoon any collected juices onto the meat and top each serving with the braised shallots.

Red-Wine Braised Shallots

Serves: 6

Trim and peel the shallots (keep some of the root end intact to hold them together during cooking). Cut any large shallots into two pieces.

Heat the butter in a medium skillet over medium-high heat. Add the shallots and season with salt and pepper. Cook, tossing the shallots frequently, until browned in spots and fragrant, about 3 to 5 minutes. Add the Cognac (or brandy). If you are cooking over gas, tilt the pan to ignite the brandy (and be careful! On an electric stove, hold a match to ignite the brandy.) Let the flames die down and then cook until there is only a glaze in the bottom of the pan. Add the wine and 1 tsp. of the thyme leaves. Bring to a simmer and then reduce heat to medium low and cover. Cook until the shallots are completely soft and falling apart, about 40 to 45 minutes. Check occasionally and add water, a couple of tablespoons at a time, if needed. Do not let the pan dry out. When the shallots are soft, uncover the pan and reduce any excess liquid to a glaze over medium heat. Stir and taste for seasoning. Reserve at room temperature for a couple of hours, or, if made ahead, refrigerate.

To serve, mix the remaining chopped thyme. Bring to room temperature if this has been refrigerated. Season to taste with the vinegar.

Preheat the oven to 350°F.

Grind the almonds in the bowl of a food processor until they resemble fine crumbs. Add the flour, brown sugar and salt and pulse to combine. Add the melted butter and pulse until the almonds begin to stick together.

Transfer to a 9-inch springform pan. Press the crumbs into the bottom and along the sides of the pan. Bake 10 minutes.

Beat together the cream cheese, goat cheese and granulated sugar in a medium bowl. Add the egg yolks and vanilla and beat until combined.

In a separate bowl, beat the egg whites until soft peaks form. Fold in a small portion of the cream cheese mixture with the egg whites. Fold the egg whites into the remaining cream cheese mixture.

Pour into the prepared almond crust and bake until the center is nearly firm, approximately 25 minutes; remove from the oven.

Stir together the sour cream, honey, lemon zest and lime zest in a medium bowl. Pour over the cake and bake 10 minutes. Remove from the oven and let cool. Refrigerate at least 3 hours prior to serving.

Joseph Phelps Vineyards Napa Valley Syrah
Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon

This is a great dish for casual entertaining and can easily be doubled (see note below). You can also move this recipe out to the grill. You will need to modify how you cook the vegetables and cook the sausages if you do this on the grill.

Preheat broiler or use grill outdoors.

Toss together all vegetables with the olive oil in a large bowl.
Turn vegetables onto a jellyroll pan (cookie sheet with edges – mine are about 10x15) and distribute evenly over the pan. (If grilling, you may want to use some of the newer ‘slotted’ pans that target vegetable grilling. They are great!)
Sprinkle vegetable pieces with salt and pepper to taste (around ½ tsp. salt and ¼ tsp. pepper).
Lay sausage pieces over the vegetables. (If grilling, you will want to place the sausages directly on the grill grates.)
Broil on rack that is 4-5 inches from heat until sausage is browned and vegetables begin to soften (10 minutes). (Grilling time and method will vary depending on the pans you have and type of grill.)
Turn sausage pieces and any vegetable pieces that start to blacken and continue to broil until sausages are just cooked through and vegetables are softened (6-8 minutes); you may need to remove sausages before vegetables if they begin to dry out.

Chop enough fennel fronds, if you have any, to make ¼ cup.
Spoon vegetables and sausage onto large platter or large shallow serving bowl, then sprinkled with chopped fennel fronds.

Note: If you do double the recipe, make certain to use two “jellyroll” pans for cooking. Two 10x15 jellyroll pans fit side by side under my broiler. If your broiler is not large enough, you will have to do two batches. You do not want to stack the vegetables too deeply or they will not be cooked through.

Heat a large sauté pan over high heat. Pre-heat oven to 300°F. Season lamb with salt and pepper. When pan is very hot, quickly sear all sides of the lamb. Place on a baking sheet and put it into pre-heated oven and roast for 15-20 minutes (or until cooked to your preference). Deglaze the pan with the red wine and sherry. Add the stock, shallots and sage. Over high heat reduce the sauce by 1/3. Whisk in the cold butter, 1-2 cubes at a time. Reduce the heat to low to keep the sauce warm until service.

Preheat oven to 375°F. Make four foil cups, each one large enough to hold one beet. Pour a little olive oil in each cup and season with salt and pepper. Put one beet in each cup and close the cup, wrapping each beet in foil. Place beets on a baking sheet and place in preheated oven. Roast about 20-30 minutes, until cooked through. While the beets are roasting, combine the cherries and port wine. When the beets are done, roughly rub under running water to remove the skins. Combine all ingredients in a blender and purée. Add water as needed. The consistency should be like apple sauce.

Preheat oven to 350°F. Cut the squash in half, lengthwise & remove the seeds with a spoon. Fill one half of each squash with equal amounts of butter & brown sugar. Poke several holes into the neck portion of each squash. Reassemble the squash and wrap in foil. Bake on a baking sheet for approximately 30 minutes, or until tender. Remove from oven and scoop the cooked squash out of the skins & reserve any excess liquid. Thoroughly mix the squash meat, butter and reserved liquid in a medium bowl. Plate & serve.

Heat the olive oil over medium heat. After the oil is heated, add the shallots and sauté until an aroma is apparent. Add the rice and sauté until a nutty aroma becomes apparent. Add 2 cups of the stock to the rice and stir frequently with a wooden spoon until almost all of the stock is absorbed. Repeat last Step. Add the carrots and thoroughly combine with the rice. Add the final 2 cups of stock, stir frequently until rice is al dente.

The Joseph Phelps Vineyards Cabernet Sauvignon has a perfect balance of structure and fruit with silky tannins that wrap everything together in a neat package. The lamb and risotto in this dish are wonderful tie- ins with the earthy and structured fruit from our Banca Dorada Vineyard in Rutherford, while the sweetness of the butternut squash and the cherries in the beets elevate the fruitiness that is contributed by our Las Rocas Vineyards in the Stags Leap District. All in all, the food and wine harmonize wonderfully, creating an orchestra of flavors on the palate!

Recipe by Trey Blankenship - Joseph Phelps Vineyards' Regional Sales Manager and Culinary Institute of America graduate.

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Recipe by Stephen Pavy

Serves: 6

Serve with
Joseph Phelps Vineyards Napa Valley Syrah
Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
Joseph Phelps Vineyards Insignia

Preheat oven to 325° F.

Pat lamb dry, then cut into 1 ½-inch pieces and season with salt and pepper. Heat olive oil in a 6 to 7-quart wide heavy pot over moderately high heat until hot but not smoking, then brown lamb in 3 batches, turning occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl.

Add chopped onion and garlic to pot and sauté over moderately high heat, stirring, until onion is golden, about 6 minutes. Add wine and stock and deglaze pot by boiling, scraping up brown bits, 1 minute. Return lamb to pot along with any juices that have accumulated in bowl and add herbs.

Braise lamb, covered, in middle of oven until tender, about 1 ½ hours. Stir in salt and pepper.

While lamb is braising, cook pearl onions in a 5- to 6-quart pot of boiling salted water until tender, about 10 minutes, then transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking (reserve cooking water). Remove onions and peel.

Boil turnips, carrots, zucchini, and sugar snaps separately in reserved cooking water until just tender, about 5 minutes for turnips, 4 to 6 minutes for carrots, 2 minutes for zucchini, and 1 ½ minutes for sugar snaps. Transfer vegetables as they are cooked with a slotted spoon to ice water and when all are cooked, drain vegetables in a colander.

Stir together butter and flour in a small bowl to form a paste. Remove herbs from braised lamb and bring to a simmer on stovetop. Whisk in enough of the butter/flour mixture, bit by bit, to thicken to desired consistency, then simmer about 2 minutes. Add vegetables and simmer, stirring occasionally, until heated through, about 2 minutes. Season with additional salt and pepper to taste.

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Recipe by Stephen Pavy

Serves 12

Serve with Joseph Phelps Vineyards Eisrébe

Several Hints:

The lemon curd can be made days or even weeks ahead of time.

The raspberry sauce can be made ahead of time as well.

The bread may be sliced and toasted a day or so ahead of time. This allows you to make the curd and the bread before the day of the party and to spend about 5 minutes assembling the bread pudding before guests arrive, just in time to let it stand 1 hour before baking. I always like to have the bread pudding baking during dinner: I love the aroma of it wafting out of the kitchen during the meal.

Overall preparation time: 35 minutes
Standing time before cooking: 1 hour
Cooking time: 45 minutes

To make the lemon curd, in the top of a large double boiler beat the whole eggs, egg yolk and sugar to mix. Add the butter, lemon rind, and lemon juice. Place over hot water on moderate heat. Cook uncovered, stirring frequently with a rubber spatula, for 15 to 20 minutes until the mixture is as thick as soft mayonnaise. It should register 180°F on a candy thermometer.

Remove the top of the double boiler and set aside to cool, stirring occasionally to keep smooth.

When cool, transfer the curd to a jar, or just cover, and refrigerate for a few hours or longer. It will keep for several weeks.

To make the bread pudding, butter a shallow, oblong 2 1/2 to 3 quart baking dish and set it aside. Heat the oven to 350°F.

Slice the bread into pieces about 1/2" thick. Place the bread on cookie sheets and bake for 10 to 15 minutes to dry out the bread but do not brown. Turn the slices over when one side is done. Set aside to cool.

In a large bowl, beat the eggs and 1 cup of the sugar. Reserve the remaining 1/4 cup sugar. Beat in the milk, salt, and vanilla. Set aside.

In the bottom of the buttered baking dish, place a layer of the bread slices. Each slice should butt up against another. Spread a generous layer of the cold lemon curd over the bread slices. You should use about 1/2 of the curd on this bottom layer of bread. Sprinkle 1/3 cup of the raisins between the slices. Make a second layer of the bread. (You may have a few extra slices of bread that you will not use depending on the size of your pan.) Place these slices at right angles to the first slices to cover all 'holes'. Sprinkle the remaining raisins between the slices and spread the remaining curd over the top.

Now pour the egg and milk mixture very slowly over all of the top. Don't pour too quickly or you will mix up the layers you have just carefully constructed. With a bulb baster, baste the liquids over the top a few times to make sure the bread is completely saturated with the egg and milk mixture.

Let stand at room temperature for 1 hour.

Before baking, adjust an oven rack 1/3 down from the top, and heat the oven to 350°F. Heat water on the stove for the bath (read below).

Sprinkle the reserved 1/4 cup sugar evenly over the top of the pudding.

Place the baking dish in a larger, shallow pan. Place the nested pans in the oven, then pour the hot water into the larger, shallow pan to about half the depth of the baking dish that contains the bread pudding.

Bake for about 45 minutes until the top is golden and a small, sharp knife gently inserted in the pudding comes out just barely clean. If necessary, place the baking dish under the broiler for a few seconds to brown the top just a little bit. I like this last step a lot - it makes the pudding look great and gives the pudding some additional texture.

If possible serve the pudding right away. You can serve the pudding at any temperature, but I prefer it right after it comes out of the oven.

Raspberry Sauce:

I will give two recipes here. One is if you can get fresh raspberries; the other if you cannot.

Combine all ingredients and bring to a boil. Reduce heat and simmer until all ingredients are blended.

Strain through a wide but fine strainer to remove the seeds. Refrigerate and serve the sauce cold or at room temperature.

Sauce can be made ahead of time.

Drain 1 1/2 packages raspberries and discard juice. Retain juice from other 1 1/2 packages. Puree fruit, juice, sugar, and liqueur in food processor or blender. Strain puree to remove seeds. Chill until ready to use. Serve cold or at room temperature.

To serve the Pudding:
Use wide, flat dessert plates. Spoon or pour the raspberry sauce onto each plate and tilt the plate to run the sauce toward the rim. With a small, sharp knife, cut the pudding into squares and with a pancake turner or a pie server place a portion of the pudding on each plate.

If possible, place a few fresh raspberries on each plate, and a few fresh mint leaves. You may even add a teaspoon of fresh whipped cream to the plate: place a dollop in the sauce alongside the pudding and then with a knife or the side of a fork, pull 'curved lines' of the whipped cream into the sauce.

Prepare marinade, add scallops and let sit in refrigerator for 1 – 2 hours.

Add all ingredients to blender, slowly drizzling in olive oil as machine is running.  Can be prepared 3 days ahead and stored in the refrigerator.

To Serve:

Place scallops in a very hot skillet and cook approximately 2 minutes on each side until golden (be careful not to overcook as scallops will become rubbery). Remove scallops and deglaze pan with a touch of Freestone Chardonnay.  Add the sliced pear to the skillet for no more than 10 seconds.

Place a mound of greens & pear slices on plate and surround with 4 - 5 scallops. Drizzle dressing around plate and over salad then ½ tsp. of the lime juice.  Top with crumbled goat cheese.

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Recipe by Stephen Pavy

Serves: 12

Serve with Joseph Phelps Vineyards Cabernet Sauvignon

Note: I recommend getting locally grown potatoes at your local farmers market, if possible. For instance, Tommy Boy potatoes are available in many locations. Do not get “waxy” boiling potatoes but get ones that are recommended for baking or mashing. If you are desperate, get Idaho bakers at the supermarket.

Preheat oven to 400°F.

Separate cloves in the garlic heads but DO NOT PEEL.  Toss unpeeled cloves in small bowl with 2 Tbsp. olive oil.  Wrap cloves in aluminum foil.  Bake for 25 minutes.  Allow garlic to cool, then squeeze roasted garlic from the outer covering.  Purée roasted garlic with ½ cup heavy cream.

Place potatoes in pot with enough cold water to comfortably cover.  Bring water to the boil.  Reduce heat to simmer, add ¾ tsp. kosher salt and cover pot.  Simmer for 15- 20 minutes (fresh potatoes require less cooking time).  Test with fork before removing from heat.  Drain potatoes, and return to empty cooking pot.

Add ½ cup melted butter to potatoes.  Mash butter and potatoes with hand-held potato masher in the pot used for cooking (do not use cuisinart for potatoes!!). Blend in garlic purée by hand using potato masher or heavy wooden spoon.  Add sea salt and pepper to taste (be patient and careful – potatoes can take a lot of salt).  Add cream if needed to achieve desired consistency. 

Combine yeast and flour mixtures in a mixer until the dough forms a ball.  Cover with a damp cloth, set in a warm place and let rise for 30 minutes.  Punch down, divide into four equal parts and let rise again (preferably overnight).

Toppings:
Basil pesto
Mozzarella cheese, shredded
Fontina cheese, shredded
Kalamata olives, pitted
Red bell peppers, roasted and cut into strips
Roasted tomatoes
Caramelized onions
Feta cheese, crumbled
Fresh basil, chiffonade

Preheat oven to 500°F with a pizza stone or an upside down cookie sheet inside.

For the dressing, whisk together vinegar, lemon juice, shallots, sugar, salt and pepper, to taste. Add oils in a slow stream, continuously whisking until combined. Toss together the mesclun, strawberries, walnuts, red onions and dressing. Divide salad among plates and dot with crumbled goat cheese.

Preheat oven to 400°F. Cut each pita in half and then into 8 wedges. Arrange on
a large baking sheet. Drizzle olive oil over pita wedges. Toss and spread out evenly. Sprinkle with the oregano, salt and pepper. Bake for 8 to 11 minutes, or until toasted and golden in color.

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Recipe by Stephen Pavy

Serves: 12

Serve with Fogdog Chardonnay

Place all ingredients in a hand blender and blend until emulsified (alternately, you can mash the garlic and salt together in a mortar and pestle until garlic is pasty, then whisk in other ingredients).

To keep greens fresh, toss only ½ of the greens with ½ cup of the dressing just when first guests arrive. As salad bowl empties, add some or all of remaining greens and toss with ¼ cup dressing for each two quarts of greens.

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Recipe by Stephen Pavy

This dish serves 8-10. It should be made in advance, and in fact it is better if made a day in advance and re-heated. It can be served hot or at room temperature.

This is a wonderful dish with our Joseph Phelps Vineyards Insignia
Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon

Ingredients
 

Preparing the eggplant
Pre-heat broiler. Peel eggplant and cut into ½" thick round slices. Place eggplant slices on baking sheet(s) and lightly brush top side with olive oil. Place baking sheets 4-5 inches from broiler and broil for about 5 minutes until eggplant is golden to light brown. Turn slices and brush with olive oil. Return to broiler for 3-4 minutes until golden to light brown. Remove from oven and set aside.

Preparing the meat sauce
Heat butter in large skillet or suitable cooking pot. Sauté onions until golden. Add ground lamb and cook for about 10 minutes until meat has lost its color. Add tomato paste, wine, parsley, cinnamon, salt and pepper (salt and pepper to taste). Simmer mixture over low heat, stirring frequently for 15-20 minutes and correcting seasonings.

Pre-heat oven to 375°F (I use convection-bake setting, which takes less time than with an oven that does not have such a setting.)

Preparing white sauce
Bring milk to near boiling in a sauce pan. Melt 8 Tbsp. butter in sauce pan and then blend in flour, stirring with wire whisk to blend; cook the flour for about 1 minute. Add hot milk gradually to butter/flour mixture, stirring constantly. When the mixture is thickened and smooth, remove from the heat and add ricotta cheese and nutmeg, blending well. When mixture has cooled somewhat, add the beaten eggs.

Final steps
With olive oil, brush an 11 x 16" pan or oven proof casserole of comparable size. Sprinkle bottom of pan/casserole with a light layer of bread crumbs. Arrange a layer of eggplant (½ of slices); lightly salt and pepper eggplant layer. Spoon half of meat sauce over eggplant. Sprinkle ½ of remaining bread crumbs and ½ of Parmesan cheese over layer. Repeat sequence one more time until eggplant, meat sauce, bread crumbs and parmesan are used up. Pour the ricotta white sauce over the top. Bake 45-60 minutes, or until top is golden.

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Recipe by Stephen Pavy

Serves: 4 (Main portions)
Serves: 8 (as a first course or side)

Serve with Fogdog Pinot Noir

This is one of my favorite recipes.  Use a mix of mushrooms.  I like a mix of shiitake, oyster, Portobello, and brown crimini mushrooms.

Condimenti

Heat the butter in a small skillet over moderate heat.  When the butter begins to foam, add the mushrooms and cook for 3 - 5 minutes, until mushrooms are soft.  Add salt, pepper to taste.  Turn off the heat and set aside.

Brodo

5 cups homemade vegetable or chicken stock, or high-quality store bought.

Bring the broth to a steady simmer in a saucepan on the top of the stove.

Soffritto

2 Tbsp. unsalted butter
1 Tbsp. olive oil
1/3 cup finely minced yellow onion

Heat the butter and oil in a heavy 4 quart casserole over moderate heat.  Add the onion and sauté for 1 to 2 minutes, until it begins to soften, being very careful not to brown the onion.

Riso

1 1/2 cups Arborio rice
1/2 cup dry white wine

Add the rice to the soffritto when the onion is softened and becoming translucent.  Using a wooden spoon, stir the rice and onion for 1 minute, making sure each grain is well coated and begins to heat up.  Add the wine and stir until it is completely absorbed.  Begin to add the simmering broth, 1/2 cup at a time, stirring frequently.  Wait until each addition is almost completely absorbed before adding the next 1/2 cup.  Reserve about 1/4 cup to add at the end.  Stir frequently to prevent sticking.  This is the art of risotto - stirring enough, but not too much.

After about 20 minutes, when the rice is tender but still firm, and all of the broth has been added except for the last 1/4 cup, add the reserved broth and the condimenti that was set aside.  Stir, and then add the remaining ingredients: Mascarpone, Parmesan cheeses.  Stir vigorously until the cheeses are melted.  Add most of the parsley and stir.  Save just a bit of the parsley to put on the top of each plate of risotto as a garnish.

Serve immediately in warmed plates.

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Recipe by Stephen Pavy

Serves: 6

Serve with
Joseph Phelps Vineyards Sauvignon Blanc
Joseph Phelps Vineyards Cabernet Sauvignon

Note: Assemble the tart in the morning, cover, and refrigerate. Bake just before you’re ready to serve.

Preheat the oven to 400° F.

Defrost the puff pastry slightly and unroll it onto a parchment-lined baking sheet/cookie sheet (standard size) with rim. Use a paring knife to score a ¼ inch border around the edge of the pastry as a guide. Fold this ¼ inch edge up to make a crust. Make an egg wash by whisking one egg yolk with ½ tsp. water, and brush the egg wash along the border. (You will not need all of the egg wash.) Return the puff pastry to the freezer until you’re ready to use it.

Slice the bacon into 3/8 inch thick slices. Stack the slices in two piles, then cut the bacon crosswise into 3/8 inch even sided rectangles.

Heat a large sauté pan over high heat for 2 minutes. Add 1 Tbsp. olive oil, and allow to heat another minute. Add the bacon, and sauté over medium-high heat 4 to 5 minutes, until slightly crisp but still tender. Reduce the heat to low, and toss in the young onions, thyme, and ½ tsp. salt. Stir together a minute or two, until the onions are just wilted. Toss in the onion tops, and remove to a baking sheet or platter to cool.

Place the ricotta, remaining egg yolk, and remaining Tbsp. olive oil in the bowl of a food processor. Puree until smooth, and transfer to a medium bowl. Gently fold in the crème fraiche and season with 1/8 tsp. salt and a pinch of pepper.

Spread the ricotta mixture on the puff pastry within the crust. Lay the Cantal over the ricotta, and arrange the bacon-onion mixture on top.

Bake the tart 20 to 25 minute, rotating the baking sheet once, until the cheese is bubbling and the crust is golden brown. Lift up the edge of the tart and peek underneath to make sure the crust is cooked through. (If you underbake the tart, it will be soggy.)

Toss the herbs in a small bowl with salt, pepper, a drizzle of super-good olive oil, and a squeeze of lemon juice.

Let the tart cool a few minutes, and serve it on a cutting board at the table. Serve the herb salad in a small pretty bowl.

To serve individual portions, cut six wedges from the tart and garnish each one with a little herb salad.

Rub chicken thighs thoroughly with ¼ tsp. salt and pepper. In a nonstick skillet over medium heat, heat ½ Tbsp. olive oil.  Add chicken and cook on both sides until browned.  Remove from pan and place on paper towels. In a large paella pan or skillet, sauté sausage and scallops in remaining Tbsp. olive oil for 3 to 4 minutes, stirring frequently. Add garlic onions and continue to sauté for 3 minutes. Add rice remaining tsp. salt, saffron, paprika, and turmeric and stir to coat thoroughly with oil.  Sauté for 5 minutes.

Add wine and reduce until liquid has evaporated, stirring occasionally.  Add chicken stock, raise heat slightly, and bring to a boil.  Reduce heat to a simmer and place reserved chicken stock and mussels evenly throughout the pot on top of the rice.  Cover the pot and cook for 17 to 18 minutes, until the chicken is cooked through and the rice is al dente.  Sprinkle roasted peppers, parsley, and peas evenly over the top of the paella.  Cover and continue to cook for 2 or 3 minutes just to warm through.  Season to taste.  Garnish with a sprinkling of parsley.

Preheat the oven to 400°F. With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. In a heavy-bottomed oven proof pan, heat olive oil over medium high heat. Place duck breasts, skin side down, in pan and sear for about 6 minutes. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the pan in the oven to roast for 7 to 9 minutes until the duck breasts are medium rare. Remove duck breasts from pan and keep warm. Remove all but 1 Tbsp. of duck fat from roasting pan and reserve roasting pan and 1 Tbsp. duck fat for use in recipe below.

Melt 1 Tbsp. butter in medium saucepan over low heat. Add the onions and sauté slowly, until soft. Add the dried cherries, molasses, peppercorns and duck stock. Simmer 15 minutes. Blend the cornstarch with ¼ cup of the Madeira. Mix the Madeira/cornstarch blend into the duck sauce and simmer until slightly thickened, 3 to 4 minutes, set aside. Add remaining ¼ cup Madeira to the roasting pan (reserved from Duck recipe above) and combine with 1 Tbsp. of rendered duck fat. Boil rapidly, scraping the brown bits from the bottom of the pan and reduce the wine to 2 Tbsp. Strain the wine reduction into the prepared duck sauce. Add the sherry vinegar to the duck sauce, simmer 1 to 2 minutes then swirl in the remaining 1 Tbsp. of butter. Slice the duck breast into thin slices, arrange on plates, spoon sauce over the duck breast slices.

Preheat the oven to 375°F. In a small baking pan toss the pecans with 1 Tbsp. melted butter and salt and toast them in the center of the oven until they are fragrant and crisp, about 10 minutes. Cook the rice according to the package directions, substituting chicken stock for water and adding 1 Tbsp. of melted butter to the stock. When all the liquid has been absorbed, remove from heat and let rest for 5 minutes. Fluff with fork and add the toasted nuts and chopped parsley. Season to taste as necessary.

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Recipe by Stephen Pavy

Serves: 16-20

Serve with Joseph Phelps Vineyards Cabernet Sauvignon

Cook the bacon in a Dutch oven over medium heat until just crisp (8-10 minutes).  Remove with slotted spoon and drain on paper towels.

Add pearl onions, parsnips, sugar and salt to pan and increase heat to high.  Sauté, stirring until browned (5 -10 minutes).  Add chicken broth and cook until liquid has largely evaporated, stirring occasionally to keep from sticking or burning.  Add bacon back into parsnips and stir.

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Recipe by Stephen Pavy

Serves: 6 as small plates, double recipe for 6 full servings

Serve with
Joseph Phelps Vineyards Sauvignon Blanc
Fogdog Pinot Noir

This can be part of the appetizers, small portions served “tapas” style, or could be a side to the main dish.

Cook potatoes in salted water for 10 minutes, drain.

Heat 1 Tbsp. olive oil in non-stick frying pan and cook onion until soft.

Add garlic, pepper flakes, paprika and tomatoes and cook for 10 minutes until somewhat thickened.

Heat remaining 2 Tbsp. oil in frying pan and fry potatoes over medium heat until golden (about 10 minutes).

Add sea salt flakes to potatoes.

Preheat oven to 375° F. Toast the bread crumbs. Reserve. Combine sugar and spices.

Butter individual-sized soufflé dishes or other oven-safe dish. Build in layers as follows: bread crumbs (1/2” layer), butter (2-3 slices), peaches (3-4 wedges), spiced sugar (enough to cover the fruit), butter, bread crumbs, butter, peaches, spiced sugar, bread crumbs, butter, spiced sugar. Each dessert should be filled to about 1/8” – ¼” from the rim.

Note: You can construct these desserts with as many layers as you choose. The important thing to remember is that the bottom layer is bread crumbs, the interior layers of bread crumbs should have butter below and above them, and the top layer of bread crumbs should be topped with some butter and the spiced sugar.

Transfer the soufflé cups to a cookie sheet. Bake in a 375° F. oven about 25-30 minutes.

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Recipe by Stephen Pavy

Serves: 4-6

This should be paired with our Joseph Phelps Vineyards Eisrébe

May be served with ice cream of your choice. A small dollop of a rich ice cream that has nuts, caramel and dark chocolate will further enhance the wine.

Topping

Filling

Prepare topping

Place flour, sugar, spices, and salt in food processor and process briefly to combine. Add butter and pulse 10 times at 4 seconds a pulse. Add nuts and process again in 4 or 5 one second pulses. Refrigerate the topping while preparing the filling.

Preheat oven to 375°F.

Prepare filling

Peel, quarter and core pears. Cut peeled pears into 1" chunks. Toss pears with zest, lemon juice and sugar. Scrape fruit into 8" square baking pan (or 9" deep-dish pie pan). Distribute filling evenly over the fruit. Bake for 40 minutes.

Increase oven temperature to 400°F and continue baking until topping turns deep golden brown (about 5 minutes more).

Serve warm. (The crisp can be made ahead by a few hours and kept at room temperature, then reheated in a warm oven before serving.)

To double the recipe to serve 8-12, place ingredients in a 13 x 9" baking dish and bake for 55 minutes at 375°F without an increase in temperature at the end.

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Recipe by Stephen Pavy

Serves: 8

Serve with Joseph Phelps Vineyards Insignia
Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon

This is a recipe which should be made when you will be spending time in the kitchen. It requires little (but periodic) attention

 

Slice each pepper in half lengthwise. Remove stem (and associated white core) and seeds. Slice each half into thin strips lengthwise. Heat olive oil in 12" skillet over lowest possible setting. Place sliced peppers in skillet and cook for 1 ½ to 2 hours over lowest possible heat. Stir peppers occasionally. Add salt and pepper after 45 minutes.

May be served warm or at room temperature.

Joseph Phelps Vineyards Sauvignon Blanc
Fogdog Pinot Noir

Easily made ahead of time. Do not assemble until ready to serve, that is, keep pesto, potatoes, haricot verts, and pasta separate until assembly. Easy to double recipe but pesto will need to be done in batches.

Put the potatoes in a pot and add cold water to cover by 2 inches; salt generously. Bring to a boil over high heat, reduce the heat to medium-low and simmer until the potatoes are just tender, 8 to 10 minutes. Drain well and set aside.

Put the basil, ¼ cup pine nuts, garlic, and ½ tsp. salt in a mortar. Using a pestle, grind with a rotating motion until a paste forms, about 5 minutes. Add the ¼ cup of cheese and continue grinding until well combined. Remove the pestle. Using a wooden spoon, briskly stir the pesto while drizzling in ½ cup olive oil. Adjust the seasonings with salt. Pour a small amount of olive oil on the top of the pesto to keep it from turning color. Set aside. (Pesto can be made in a Cuisinart as well, but the coarseness and complexity of flavors is better if you can use a mortar and pestle.)

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions. During the last 3 minutes of cooking, add the haricot verts to the boiling pasta. Drain, reserving ¼ cup of the cooking water. (Note: if making ahead of time, cook haricot verts separately and then plunge in ice cold water when finished cooking. Keep separate until assembly.)

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Recipe by Stephen Pavy

Serves: 8

Serve with Joseph Phelps Sauvignon Blanc

Place yeast in small bowl, add ½ cup warm water, mix well and then add 1 cup flour, mixing briefly to form rough dough. Cover with plastic wrap and set in warm place to rise for 1 hour or until doubled.

Beat 2 eggs in small bowl. Mix in 4 Tbsp. of Parmigiano and all of the Pecorino Romano and the black pepper. Place remaining 2 cups of flour in a large bowl; whisk in salt and make a well in the center. Add 2 Tbsp. of oil and work it into the flour with fingers until mixture is crumbly. Add risen yeast mixture, the egg mixture and ½ cup of warm water. Knead briefly to make a soft dough. Cover with inverted bowl for 15 minutes. Knead another 2-3 minutes until dough is soft and elastic. Stretch dough into rectangle about 10" x 15". Scatter diced cheeses evenly over surface. Fold 1/3 of dough over (lengthwise), then fold again. Fold short ends over in thirds to make a square. Place into oiled 9" baking dish, fitting dough into dish. Cover loosely with paper towel and set aside to rise until doubled and somewhat over the edge (about 1 hour).

Preheat oven to 400°F. Beat egg yolk with 1 Tbsp. of water and brush over surface of dough. Sprinkle surface with remaining Parmigiano. Bake 30 minutes, then lower heat to 350°F and bake until golden (30-35 minutes). Remove from pan and let cool on rack at least 30 minutes before cutting (cheese flavor will become more pronounced if bread is kept wrapped for 6 or more hours or overnight).

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Recipe by Stephen Pavy

Serve with Joseph Phelps Vineyards Eisrébe

Place water, wine, and sugar in large saucepan and bring to simmer. Peel strips of zest off of the lemons, and add to pan of simmering liquid.

Squeeze juice from lemons.

Remove liquid from heat once sugar is completely dissolved and add the lemon juice and vanilla.

Keep the pan directly beside preparation area. Peel pears and then cut in half. Remove stem and core from pear halves and immediately immerse them in the liquid.

Place pan back on stove and bring to just below simmer. Note: if the liquid is too hot, the fruit will burst. Maintain heat at just below simmer for 15 minutes or until fruit is tender throughout when pierced by a skewer. Do not overcook in time or heat or pears will become mushy. Remove from heat and keep pears in liquid for at least 30 minutes.

Pears may be served warm or chilled either with some of their cooking liquid or with cream, custard sauce or crème anglaise. Pears will keep refrigerated in their liquid for several weeks.

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Recipe by Stephen Pavy

Serves: The size of the salmon determines how many it will serve. I recommend planning on no more than 1/3 pound per person (but the leftovers are also quite yummy).

Serve with Fogdog Pinot Noir

Brush olive oil over poaching “tray;” this helps prevent the salmon from sticking when you remove it.  Place salmon in poacher.  Add wine and clam juice (if using).  Add cold water to barely cover fish.  Add remainder of ingredients and cover poacher.  Bring liquid in poacher to boiling and then immediately reduce heat to simmer.  Keep poacher covered for 30 minutes then begin checking for doneness. If you have a meat thermometer, you may remove fish when thermometer registers 140°F at deepest part of fish. You may also use a wooden toothpick. If it meets little resistance and comes away clean when inserted into the thickest part of the fish, it is likely done.

When fish is done, remove poacher from heat and remove fish to a large platter. You may wish to drain liquid from poacher before attempting to lift out the fish.  The fish may be served immediately or it may be cooled at room temperature and then refrigerated for several hours before serving.  Fish may be brought to table directly from the refrigerator (especially advised if the day is warm). 

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Recipe by Stephen Pavy

Makes 24 crostini

Serve with Joseph Phelps Vineyards Viognier

This is a simple and yet tasty appetizer and a good one to serve when people are arriving at different times. The Point Reyes Blue Cheese is a marvelous blue with a tangy saltiness that comes from the cows grazing on grasslands adjacent to the Pacific Ocean. The Joseph Phelps Vineyards Vigonier pairs well with the cheese, salt, and fruitiness of the appetizer by offering its own rich aromas, creaminess, and solid backbone of acidity.

Crostini

Preheat oven to 350°F. Place the bread slices on a cookie sheet. Brush the slices with olive oil and bake for about 12 minutes or until lightly golden.

Fig Preserves: Click here. You can make this ahead of time or purchase good-quality fig preserves.

Point Reyes Blue Cheese Spread

In a food processor puree both cheeses until smooth. Spread about 1/2 tablespoon of the blue cheese on each crostini. Top with 1/2 teaspoon fig preserve.

Melt 1 tsp. of butter in a skillet. Add pork chops and sprinkle with pepper and tarragon. Brown slowly, turning as necessary. When done, remove pork chops from skillet and hold them in an oven set on low setting. Add red wine to skillet and bring to a boil. Reduce to one cup and add remaining ingredients. Reduce for a few more minutes. Serve with pork chops.

Sweat onions in butter. Add rice and sauté briefly. Add pecans. Add stock and seasonings, bring to a simmer. Cover pot and finish in 350°F oven for 45-50 minutes. Drain off excess liquid.

Sauté all ingredients in butter and water until onions are translucent.

Recipe by Trey Blankenship - Joseph Phelps Vineyards' Regional Sales Manager and Culinary Institute of America graduate.

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Recipe by Stephen Pavy

Serves: 6

Serve with Freestone Vineyards Chardonnay

Preheat oven to 375°F.

Melt 2 Tbsp. butter in frying pan and then add sliced onions, sauté slowly until soft.  Remove from heat.

Generously butter a 13 x 9 x 2 baking dish.  (I have also made good use of an oval Emile Henry gratin dish – 10 x 16; 3.5 quart capacity for this recipe.)  Distribute one-half of potato slices over the baking dish; season lightly with salt and pepper.  Spread one-half of onions, then one-half of the cheese.  Repeat until ingredients are used up.  Dot the top with 2 Tbsp. butter and then pour in chicken stock. 

Place dish in lower middle level of the oven and bake until potatoes are tender (about 1 hour).  If any liquid remains, tilt the dish and draw off liquid with a basting bulb.  Boil down drawn off liquid until thickened and then pour over the potatoes and then return the dish to the oven for a few minutes to finish.

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Recipe by Stephen Pavy

Serves 8

Serve with
Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
Joseph Phelps Vineyards Insignia

Coat the inside of a large "gratin" style baking dish with 1 Tbsp. butter.

Remove center stems from sorrel leaves.
Coarsely chop sorrel.
Melt 2 Tbsp. butter in large skillet or sauté pan over medium low heat.
Add chopped sorrel and stir constantly until all leaves have darkened.
Add cream, stir in sorrel, and remove from heat.

Preheat oven to 375°F

Peel potatoes and thinly slice.
Distribute half of potatoes over the bottom of the buttered gratin dish.
Liberally sprinkle potatoes with salt and pepper, and then add a small dusting of nutmeg.
Pour the cream and sorrel mixture evenly over potato layer.
Distribute remaining potato slices over the top.
Repeat salt, pepper, nutmeg .
Distribute cheeses (Gruyère first, then Parmigiano Reggiano).

Place dish in oven and bake for about 1 hour checking to see when surface has browned, potatoes are tender, and liquid is nearly gone.

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Recipe by Stephen Pavy

Serves: 12

Note: I recommend getting locally grown potatoes at your local Farmers market. For instance, Tommy Boy potatoes are available in many locations. Do not get "waxy" boiling potatoes but get ones that are recommended for baking/mashing. If you are unable to get local potatoes, get Idaho bakers at the supermarket. If you can get the potatoes locally, chances are you will have equal luck with turnips and celery root.

Place turnips and celery root in medium pan with water to comfortably cover vegetables. Bring water to the boil. Reduce heat to simmer, add 1/2 tsp. kosher salt and cover pot. Simmer for 15 - 20 minutes. Test with fork before removing from heat. Drain vegetables, and place in food processor. Process vegetables, adding cream as needed to get desired consistency.

Place potatoes in pot with enough cold water to comfortably cover. Bring water to the boil. Reduce heat to simmer, add 1/2 tsp. kosher salt, and cover pot. Simmer for 15 - 20 minutes. (Fresh potatoes require less cooking time.) Test with fork before removing from heat. Drain potatoes, and return to empty cooking pot. Add 1/4 cup melted butter to potatoes. Mash butter and potatoes with hand-held potato masher in the pot used for cooking. (Do not use food processor for potatoes!! It makes them starchy.)

Blend in turnip/celery root purée with potatoes, using potato masher and/or heavy wooden spoon. Add sea salt and pepper to taste. (Be patient and careful - potatoes can take a lot of salt. This is where fresh, locally grown potatoes show off. More flavor with less spice correction.) Add cream if needed to achieve desired consistency.

Potatoes may be made ahead of time, kept in heavy-bottomed cooking pot and re-heated, stirring to prevent sticking/burning and using more cream if needed. You may even re-heat in a double-broiler but this takes added time.

Serve with Joseph Phelps Vineyards Viognier

Optional croutons
2 cup diced, dense country bread, tossed with olive oil and salt and toasted in a 350°F oven for 12-15 minutes until golden.

Preheat oven to 400°F.

Cut pumpkin in half and scoop out seeds.  Place halves in a large pot with a lid.  (Large enough to hold both halves skin side down or on their sides; it is likely that you will have to do these one half at a time). Add ½ inch of water to the pot.  Cover pot and place in oven for 60-75 minutes until pumpkin is tender.  Remove from oven and allow to cool.  Scoop out flesh and set aside.

Heat 3 Tbsp. olive oil over medium heat until shimmering.  If using turkey bacon or pancetta, sauté until crisp; if using prosciutto, add with shallots.  Add shallots and sauté until soft.  Add pumpkin to pot along with 6 cups of water and sugar, salt, pepper and nutmeg.  Bring to a boil and cook at a simmer until everything is tender (20 minutes).

Using immersion blender, puree until smooth.

Add crème fraîche (or cream), butter, and cheese to the last batch of soup in the blender, and puree until velvety.  This makes a very thick soup. If you want to thin with more water, you may do so.

Reheat the soup, and season with additional salt and pepper to taste.

Ladle the soup into warm bowls. 

Optional Top each portion with the toasted croutons.

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Recipe by Stephen Pavy

Serves: 6

Serve with Freestone Vineyards Pinot Noir

Score the tops of the racks lightly, making crisscross knife slashes in the fat covering.  Mash garlic and salt together in small bowl, then mash in thyme.  Beat in mustard and oil.  (Alternately, if you have a hand blender, you can simply place garlic, salt, thyme, mustard and olive oil in a suitable container and blend all together.  I prefer the texture of the hand-mashed mixture.)

Paint the mixture over the tops and meaty ends of the racks.  Set racks meat side up on an oiled roasting pan and fold a strip of aluminum foil over the ends of the rack to keep them from scorching.  Lamb may be prepared several hours in advance, covered and refrigerated.  Important: bring to room temperature before roasting.

Preheat oven to 500°F.

Place lamb in upper middle part of oven and roast for 10 minutes.  Meanwhile, mix bread crumbs with melted butter.  Reduce heat to 400°F.

Combine the balsamic vinegar, garlic, and herbs 24 hours before service. One hour before cooking pour over the steaks and let them marinate, turning them every 15 minutes. Remove steaks from marinade and grill over medium heat until desired doneness, about ten to fifteen minutes. Strain and reserve the extra marinade.

In a medium saucepot heat the olive oil over medium heat. After a few minutes add the garlic; after an aroma develops add the herbs, demi-glace and reserved marinade. Allow to simmer for 10 minutes. Remove from heat and strain through a fine sieve. Season the sauce to taste with salt and pepper and serve over the steaks.

In a medium pot over medium heat, combine the white beans and 8 cups of water. Bring to a rapid boil and boil for two minutes. Remove the beans from the heat and allow to sit covered for one hour. Rinse and drain the beans. In a pot combine the rinsed and drained beans with the second half of the water, garlic, rosemary and lemon. Bring to a simmer, cover and simmer for two hours. Remove from the heat. Remove the lemon, rosemary and garlic. Place half the beans in either a sieve or a food processor and purée. Combine with the whole beans to finish the purée.

The Napa Valley Syrah is quite possibly one of my favorite recent vintages of this hearty and full bodied wine. Although still quite young, the true character of this wine starts to show itself after allowing the bottle to breathe for several hours. This past summer the charcoal grill hasn't had a chance to cool off, so I figured why stop now? The gamey qualities of the Syrah grape are highlighted beautifully with the mesquite that has found its way onto the fire more than once this year. The marinade is soaked up perfectly by the steaks and provides a wonderful bridge of flavors for the wine and beef. The herb selection (with the beans, marinade and sauce) is highlighted by the signature garrigue (herbaceous aromas and flavors) of the varietal.

Recipe by Trey Blankenship - Joseph Phelps Vineyards' Regional Sales Manager and Culinary Institute of America graduate.

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Recipe by Stephen Pavy

Serves 8

Serve with
Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
Joseph Phelps Vineyards Insignia
Freestone Vineyards Pinot Noir

Combine dried cherries and red wine reduction in pan and bring to simmer on stove.
Simmer for 15 minutes.
Sauce may be made ahead and sauce warmed just before serving.

Score the skin of each breast with a sharp knife .
Sprinkle salt and pepper over both sides of each breast.

Heat olive and canola oils in large oven proof pan (I use cast iron for this) over medium heat until oil is shimmering and beginning to smoke.
Place duck breasts in pan. Do not crowd them in the pan; you may have to do them in batches, depending on the size of your pan. Place the breasts fat side down and cook for 5 minutes. The fat will start to run from the duck.
Turn breasts over and transfer pan to oven .
Roast for 8 minutes (longer if you want to have duck be more well done - the stated recipe times results in medium rare slices).  
Remove duck from the pan and allow it to rest for 5 minutes.
Spoon sauce into a warm platter with high rim .
Slice duck breast and array slices on top of sauce.

Red wine reduction

Makes 2 cups

Sauté all vegetables in olive oil in heavy sauce pan or kettle over moderately high heat, stirring until onions are golden (about 10 minutes).
Add wine and simmer, stirring occasionally, until mixture is reduced to 1 quart (about 1 hour).
Strain through a sieve, discarding solids.
Add 1/2 tsp. salt and 1/2 tsp. pepper.
Simmer liquid until reduced to 2 cups.
Adjust salt and pepper to taste.

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Recipe by Stephen Pavy

Serves: 12 as an appetizer or 6 as a side dish

Serve with Fogdog Chardonnay

This is interesting finger food. You can actually eat the crunchy skin of the squash if you like. It makes a great "stand-up" appetizer. You can also serve it with the main course if you prefer. You can make the squash ahead of time and then finish with the vinaigrette at the time of serving. If you want the squash warm, just pop them into the oven or microwave until desired temperature.

Preheat oven to 450°F. Halve squash lengthwise, then cut off and discard stems. Scoop out seeds and then cut squash lengthwise into 1/4 inch wedges. Toss squash with black pepper, 1/2 tsp. salt and 2 Tbsp. oil.

Arrange squash in 2 shallow pans, cut side down. Roast squash, switching pans halfway through, until squash is tender and undersides of wedges are brown (25-35 minutes).

Meanwhile, mince garlic and mash with 1/2 tsp. salt. Transfer to bowl and whisk in lime juice, chopped chilies, cilantro, and 4 Tbsp. olive oil. Array roasted squash on platters and drizzle with vinaigrette.

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Recipe by Stephen Pavy

Serves: 24 in a buffet

Serve with Fogdog Pinot Noir

Pre-heat oven to 400°F

Place beets in roasting pan in a single layer.  Add water to cover bottom of pan to ¼ inch depth.  Cover pan with foil.  Bake for 45 minutes (longer if beets are large) or until the beets can be easily pierced with a fork.  Remove pan from oven, uncover and cool.  Peel beets and cut into wedges, being careful not to mix red and gold beets (the red beets will "bleed" on the gold ones).  Toss red beet wedges with salt, pepper, and balsamic vinegar to taste.  Toss gold beet wedges with salt, pepper, and chardonnay vinegar to taste.

Beets can be kept at room temperature for several hours or can be refrigerated for up to 48 hours.  (Bring chilled beets to room temperature before serving.)

Arrange beet wedges on platter.  Drizzle olive oil over beets.  (It is important to delay adding olive oil until just before serving.)  Spoon crumbled goat cheese among beet wedges. 

Joseph Phelps Vineyards Sauvignon Blanc
Joseph Phelps Vineyards Viognier

Preheat the oven (convection bake) to 500° F.

1. Blend the olive oil, garlic, lemon juice, salt and pepper. (Use a hand-held blender or other such device, or mash with mortar and pestle.)
2. Toss the cauliflower with the mixture to coat all pieces.
3. Place the coated cauliflower florets in a large sauté pan or a roasting pan.
4. Place the sauté/roasting pan in the oven and cook for 15 minutes.
5. Remove from the oven and sprinkle with the Parmesan and serve immediately while still warm.

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Recipe by Stephen Pavy

Serves: 10-12 as a side dish at dinner, about twice that many as part of a multi-dish buffet

Serve with Joseph Phelps Vineyards Viognier

Preheat oven to 425°F

Place unpeeled potatoes in a large bowl.  Drizzle with olive oil and toss to coat.  Grind salt and pepper over potatoes and toss again to mix well.  Place potatoes in shallow roasting pan large enough to hold them in a single layer without crowding.  Roast for 25 – 35 minutes, depending on size and freshness of potatoes. You will know that they are done by testing with a fork and by the browning of the skin. 

Potatoes may be roasted several hours ahead of serving and kept uncovered at room temperature.

Serve potatoes with a side dish of sour cream over which the chives have been sprinkled.

Leftover potatoes should be refrigerated for additional meals. Simply bring back to room temperature to serve.

Preheat oven to 350°F. Combine the breadcrumbs and chopped herbs. Liberally coat the lamb with the Dijon mustard. Roll the lamb in the breadcrumbs until evenly coated. Roast in the oven at 350°F until the loins are rare (approximately 25 minutes), or until the internal temperature is 145°F. For service, cut the lamb loin into six slices.

In a small pot combine all ingredients and cook over medium heat for approximately one hour or until the onions have just a slight crunch to them. The sauce should reach a syrupy consistency.

In a small pot combine the canola oil and two thirds of the basil. Bring to a quick boil and allow the basil to steep for approximately 15 minutes. Strain the basil and discard. In a medium pot combine the potatoes and water. Boil the potatoes until done. Mince the remaining one third of basil. Combine the potatoes, garlic, sour cream, minced basil, basil oil, salt and pepper. Mash thoroughly.

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Recipe by Stephen Pavy

Serves: 12

Serve with Joseph Phelps Vineyards Viognier

This soup can be made using a number of root vegetables, including Jerusalem artichokes.

Pre-heat oven to 450°F (I use my oven setting of "pure convection" for this).

Peel parsnips and cut into large chunks. Place parsnips, unpeeled shallots, and unpeeled garlic in a large bowl. Toss with olive oil to coat. Salt and pepper the vegetables. Wrap lemon in foil. Place all in shallow, non-stick roasting pan. Place pan in oven.

Check every 10 - 15 minutes and turn vegetables. When vegetables are nicely browned, add 1 cup vegetable stock and return pan to oven until stock is gone. (This should just take a few minutes.)

Purée vegetables in small batches with vegetable stock (see recipe below).

Return puréed vegetables and remaining stock to soup pot. Add juice from roasted lemon. Salt and pepper soup (this usually takes a lot of salt - as much as a tablespoon).

Clean and peel vegetables. Place in stock pot with 4 quarts water. Bring to boil and simmer for an hour.

Strain, pressing liquid from cooked vegetables. Discard pressed, cooked vegetables.

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Recipe by Stephen Pavy

Serves: 24 in a buffet

Serve with Joseph Phelps Vineyards Viognier

Preheat oven to 200°F

Remove stem and attached core from tomatoes.  Cut tomatoes in half lengthwise.  Scoop out seeds, leaving as much pulp as possible.  Place tomatoes, cut side up, in single layer on cookie sheets (cookie sheets with edges). 

Blend garlic, salt, pepper, and olive oil with small hand-held food processor (if you do not have such a device, pound garlic and salt together with mortar and pestle, and then whisk in olive oil and pepper).  Place a small amount of oil mixture in each tomato half; you should use it all.  Bake 4-6 hours or until tomatoes are reduced in size, but retain their shape.  The time tomatoes take to cook will vary because of their size and moisture content; by the end, they are almost caramelized and edges are crispy.  Remove from oven and cool. 

Roasted tomatoes will keep in an airtight container, chilled, for 2 weeks or up to 8 months in freezer. Bring to room temperature before using.

To serve, place tomatoes in a single layer on platter and distribute tiny mozzarella balls among them.

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Recipe by Stephen Pavy

Preheat oven to 450°F. Melt butter. Rinse turkey and pat dry. Salt and pepper inside and out. Place stuffing inside abdominal and neck cavities; do not pack tightly. Close cavities with skewers or cooking twine. Place turkey on rack in roasting pan, breast side up. Insert meat thermometer into thigh meat being careful not to touch the bone with the tip. Brush melted butter over turkey. Place aluminum foil over breast of turkey; it should be removed after first 3 hours of roasting and replaced only if breast skin looks like it is getting too dark. Place turkey in oven.

Immediately reduce heat to 325°F.

Baste (with bulb baster or brush) every 30 minutes with melted butter (or pan drippings when butter has been used up). Cook until thermometer reaches 180°F (plan on about 20 minutes per pound).

Remove from oven and allow turkey to rest for 15-30 minutes before carving; this allows plenty of time to make pan gravy, if you wish.

Joseph Phelps Vineyards Sauvignon Blanc
Fogdog Chardonnay

Easily doubled. Shrimp can be marinated ahead of time, but needs to be made “to order”. Chill shrimp in marinade at least one hour and up to three hours.

Marinate to taste:

Combine the olive oil and fresh lemon juice and whisk together. Add in fresh rosemary and mustard and whisk until combined. Add salt, black pepper, and cayenne pepper to taste. The marinade should have a nice 'kick' to it. Add in at least 1 cup Joseph Phelps Sauvignon Blanc (or 'Fogdog' Chardonnay) and whisk again. You may make the marinade up to one day ahead and keep in the refrigerator.

When you get ready to add the shrimp (already peeled, deveined, with tails on), whisk the marinade again if it has started to separate. Once the shrimp has been added, add enough Sauvignon Blanc (or 'Fogdog' Chardonnay) to make sure shrimp are covered. You should marinade shrimp at least one hour and up to three hours before grilling.

Once you are ready to grill, skewer marinated shrimp on stalks of fresh rosemary, or use barbeque skewers. (Those of us in California can usually find an abundance of fresh rosemary at this time of year. Strip off branches and leaves and use the fresh stalks! If the stalks are a bit dry, soak them in water to prevent burning.) Grill for 3 to 5 minutes, turning at least once Brush on additional marinade while grilling if you like.

Take off skewer and sprinkle with fresh lemon juice from wedges.

Joseph Phelps Vineyards Sauvignon Blanc
Joseph Phelps Vineyards Viognier

1. Cook bacon in heavy-bottomed skillet until crisp.
2. Add shallot and cook until softened (1-2 minutes).
3. Add vinegar and mustard and bring just to boil before turning off heat.
4. Toss greens with warm dressing and bacon.
5. Fill deep 12” skillet almost to the rim with water.
6. Add 1 tsp salt and 2 Tbsp. distilled white vinegar.
7. Bring mixture to boil.
8. Break eggs into individual cups for easier maneuvering.
9. Tip eggs into water and then remove from heat.
10. After 2 ½ minutes, remove with slotted spoon and drain briefly on paper towel.
11. Place eggs on salad, break yolks and whites and toss eggs with salad.

Serve with Joseph Phelps Vineyards Sauvignon Blanc

In a food processor, combine the cream cheese, dried herbs, and garlic. Beat until smooth and all ingredients are well incorporated. *Spread the cheese mixture onto the slices of salmon. Roll the slices of salmon and slice into ½" slices.

Note: Serving suggestion: serve the salmon on garlic croutons made from a sliced baguette, or on thin crackers.

*If you can purchase pre-sliced, smoked salmon, this step is a breeze. Simply coat the individual slices while they are still formed into one continuous piece of salmon, then roll them into the pinwheels. 

Recipe by Trey Blankenship - Joseph Phelps Vineyards' Regional Sales Manager and Culinary Institute of America graduate.

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Recipe by Stephen Pavy

Serve with
Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
 

Bring pomegranate juice to a boil with sugar and 1/2 tsp. salt.
Reduce to 1/3 cup (20-30 minutes).

Preheat broiler.
Stir together pepper, 1/2 tsp. salt and sumac berries.
Cut steak into pieces (to fit into a large shallow baking pan) and pat dry.
Transfer steak to pan and sprinkle evenly with salt/pepper/sumac mixture and let stand for 10 minutes.

Broil steaks 4 inches from heat, turning over once (2-3 minutes total for thinner pieces and 3-4 minutes total for thicker).
Transfer steaks with any pan juices to large plate and let stand, loosely covered with foil.

Heat 1 Tbsp. butter in heavy skillet over moderately high heat until foam subsides.
Add shallot and cook, stirring, until golden (3 - 5 minutes).
Add port and simmer until reduced to a glaze. Glaze should be approximately 2 Tbsp.
Add meat juices that have accumulated on plate and bring to simmer.
Whisk in pomegranate reduction and remaining butter until incorporated.
Stir in lemon juice.

Thinly slice steak.
Pour sauce onto platter with high edge.
Layer steak slices on top of sauce.

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Recipe by Stephen Pavy

Serves: 8 (Main portions)

Serve with Fogdog Pinot Noir

Whisk together olive oil, red wine vinegar, and mustard to make vinaigrette.  Use as required.

Heat oil in a frying pan.  Add potatoes and cook for 3 - 4 minutes.  Add mushrooms (already sautéed earlier) and continue to cook for 3 -4 minutes.  Pour a little of the mustard vinaigrette and coat mushrooms and potato slices.

Lightly toss salad leaves with vinaigrette.

Steam chicken breasts to warm and slice into quarters.

Arrange salad leaves and then place enoki mushrooms on tossed, dressed salad leaves at the rear of the plate.  Place sautéed potato and mushrooms down the middle of the plate.  Place steamed chicken breasts on sautéed vegetables.  Dress lightly with mustard vinaigrette.

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Remove the skins from the fish, combine all ingredients in a Cuisinart and mix well (about three to five minutes), until all ingredients are well incorporated. If necessary, add equal amounts of the liquids in small doses. The consistency should be similar to a mousse.

Combine all ingredients and mix well.

Preheat oven to 350ºF. Slice bread into ½ inch slices, then cut each slice into triangular quarters (they should look similar to pizza slices). Place the brioche quarters on a baking sheet, equally spaced apart, and place in the preheated oven. Be careful to keep an eye on them because they can burn quickly. Remove them from the oven when they are golden brown in color.

For Service:
After the toast points have cooled, spoon enough of the Brandade to cover most of toast point. Next spoon a smaller amount of Tapenade on top of the Brandade.

The Freestone Chardonnay has consistently been one of my personal favorites, and the current vintage is no exception. The elegant style of this wine gives it a wonderful food pairing capability. I wanted to do a very traditional French dish with a French-styled Chardonnay. Brandade hails from the Languedoc in the South of France and is traditionally made with salt cod, but keeping in mind availability of product, I thought that smoked trout would be easier to get. The result was better than expected because the smokiness from the trout harmonized and enhanced the oak nuances that the wine picks up from the barrel aging.

Recipe by Trey Blankenship - Joseph Phelps Vineyards' Regional Sales Manager and Culinary Institute of America graduate.

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Recipe by Stephen Pavy

Serves: 24 in a buffet

Serve with Joseph Phelps Vineyards Sauvignon Blanc

Scrape carrots and cut diagonally into large slices.  Cook carrots in water to cover, adding ½ tsp salt and sugar to water, for 8-10 minutes (fresher carrots need less time). Carrots should be just tender, and not mushy.  Drain carrots and chill.  Cooked carrots may be kept for up to 48 hours before serving. 

To make the dressing: sauté sliced garlic in olive oil until soft.  Blend garlic, olive oil, lemon juice, cayenne pepper, cumin and remaining 1 tsp salt. 

Joseph Phelps Vineyards Sauvignon Blanc
Joseph Phelps Vineyards Viognier

1. Bring a large pot of water to boil, add ½ tsp. salt.
2. Trim peas by snapping off stem and pulling off strings.
3. Break each pea into bite-sized pieces, again pulling off any strings.
4. Plunge peas into boiling water, keeping fire on high, for 2 minutes.
5. Drain peas and run under cold water to stop the cooking and keep the fresh “crunch”.
6. Place drained peas in serving bowl and drizzle with olive oil. Add salt and pepper to taste.

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By putting the tropical twist of the pineapple in with this very traditional dish, we have a perfect pairing for the Eisrébe.  This wine screams of tropical fruits and lychee! The rich and delicious wine highlights the caramel mixture in this dessert, while the spices in the tarte tame some of the viscosity of the lavish wine.

In a large heavy skillet melt the butter over moderately high heat, stir in the sugar, the zest and the cinnamon sticks. Boil the mixture for 1 minute. Stir in the apples and pineapples, and cook the mixture, stirring frequently, for 30 minutes, or until the apples are glazed and the syrup is beginning to thicken. Discard the zest and the cinnamon sticks, add the lemon juice and cook the mixture over high heat for 10 minutes, or until the syrup is almost completely evaporated and the apples are tender and a rich golden brown. Spoon the filling into an 11 x 2 inch (1 1/2-quart capacity) glass pie plate, tamping the fruit down with a metal spatula.

Make the dough:
In a large bowl blend the flour, butter, shortening, sugar and salt until the mixture resembles meal. Add 3 tablespoons of ice water, toss the mixture until the water is incorporated, adding as much of the remaining water as is necessary to form a dough. Form the dough into a ball, dust it with flour, wrap in wax paper and chill it for 1 hour.

Preheat the oven to 425°F.

On a lightly floured surface roll out the dough into a round slightly larger than the pie plate and drape it over the filling. Tuck the dough down inside the edge of the pie plate and prick it in 4 places. Bake the tart in the middle of the oven for 20 minutes, or until the juices are bubbling and the crust is golden. Place a large platter over pie plate. Using oven mitts as aid, hold pie plate and platter together tightly and invert, allowing tart to fall onto platter. Carefully lift off pie plate. Rearrange any apples that may have become dislodged. Cool tart 30 minutes. Serve the tart warm or at room temperature with the crème fraîche.

Serve with Joseph Phelps Vineyards Viognier

Combine all ingredients, except crostinis. Mix well, but without bringing down the texture of the tuna. Chill well. For service, spoon approximately ½ oz. of tartar on each crostini.

Combine all ingredients in a small pot. Allow to steep for 20-30 minutes over low heat. Strain and cool before using.

Preheat Oven to 350°F. Combine olive oil and cumin in a small pot and steep over low heat for 15-20 minutes. On a baking sheet spread the baguette slices. Liberally coat the baguette slices with cumin oil. Place in oven and bake for approximately 10 minutes, or until crostinis turn golden in color.

The Joseph Phelps Viognier is a vibrant example of the varietal. Aromas of tropical fruit are abounding in this refreshing white wine. I have long believed that this wine is a cinch with seafood, and the tuna tartar is definitely not an exception! The fruitiness of the tuna combined with the sweet and spicy ingredients in this dish make for a harmonious food and wine pairing.

Recipe is a collaboration by Daryl Muramota , Chef de Cuisine at the Grill at Meadowood Resort & Trey Blankenship - Joseph Phelps Vineyards' Regional Sales Manager and Culinary Institute of America graduate.

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Recipe by Stephen Pavy

Makes enough to stuff a 14-16 pound turkey, with enough left to fill a 5qt. casserole dish or 9 x 13" pan.

 Serve with
Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
Josep Phelps Vineyards Insignia
Joseph Phelps Vineyards Napa Valley Syrah

One day ahead - cut bread into bite sized cubes and spread out on cutting boards or cookie sheets to dry.

On the morning of dinner - sauté onion and celery in butter until vegetables are soft. Spread almonds on cookie sheet and toast in pre-heated 350°F oven for 5 minutes. Add all herbs, salt, pepper, toasted almonds, and currants to the dried bread crumbs.

Just before stuffing turkey, moisten stuffing with chicken broth (it should not be soggy).

Stuff turkey just before placing in oven. Place all of the stuffing that does not fit into turkey cavity into a baking dish and cook with turkey for the last hour, making certain to baste the extra stuffing at least twice with pan drippings from turkey.

Sweat onion, garlic, celery & carrot in olive oil. Add mushrooms and cook for approx. 4 minutes. Add chicken stock to cover and simmer for ½ hour. Stir in ½ cup heavy cream and bring to a boil. Strain and reserve liquid; Then purée solids, adding reserve liquid to desired consistency. Adjust to taste with salt & pepper.