Food, wine and friends, the perfect combination. Find a recipe on the list along with the recommended Vale wine, then scroll down for details. Enjoy!
Roasted Vegetable Lasagna (Vale Viognier)
Chicken Chardonnay (Vale Chardonnay)
Braised Chicken Thighs with Olives and Basil (Vale Rendezvous Red)
Roast Beef Tenderloins with Mushroom Madeira Sauce (Vale Cabernet)
Wild Rice Risotto (Vale Merlot)
Crabcakes (Vale Riesling)
Scallops and Shrimp on Skewers (Vale Reserve Riesling)
Peach Glazed Barbecue Pork Chops and Peaches (Vale Riesling)
Peach, Serrano Ham and Goat Cheese Pizza on Cornmeal Pizza Dough (Vale Riesling)
Sangria (Vale Riesling)
If you have a favorite recipe you would like to share send it to info@valewineco.com.
ROASTED VEGETABLE LASAGNA
Serve with Vale Viognier
Vegetables
2 Tablespoons balsamic vinegar
1 Tablespoon extra-virgin olive oil
2 cloves garlic, minced
2 Tablespoons fresh or 2 teaspoons dried oregano
1 Portabella mushroom, about 8 ounces, sliced
1 fresh fennel bulb, halved lengthwise and cut crosswise into ¼ inch slices
1 small red onion, cut into 1 inch pieces
1 leek, thinly sliced (white and light green parts only)
Salt to taste
Sauce
1 Cooked chicken breast
1 Teaspoon Olive Oil
1/3 Cup dry white wine (Viognier)
4 Cups marinara sauce or tomato-basil pasta sauce
Cheese Mixture
2 Cups ricotta or farmer cheese
1 bunch basil chopped fine
2 Tablespoons Italian parsley, chopped fine
1 large egg white
Topping
1 Cup shredded Jack cheese
¼ Cup grated Parmigiano-Reggiano
12 Pieces lasagna (1 package)
Serves 8
Boil lasagne according to package directions, and drain well.
While lasagne is cooking, preheat the oven to 425 degrees. In a large bowl, combine the vinegar, oil, garlic, and oregano. Add the mushroom, fennel, bell peppers, onion and leek, and toss well to coat. Season lightly with salt. Transfer the coated vegetables to a shallow roasting pan, in a single layer if possible. Roast them for 15 minutes, toss well and continue baking for 8 to 10 minutes more, or until the vegetables are browned and thoroughly cooked. Remove vegetables from the oven and reduce temperature to 375 degrees.
Remove skin and bones from the chicken breast and cut it into 1 ½ to 2 inch pieces. Transfer them to a food processor. Pulse the processor until the chicken is very finely chopped then let the machine run for 30 seconds to make a very fine grind. In a saucepan, heat 1 teaspoon of olive oil and stir in the chicken to coast it with the oil. Stir in the wine, As the wine comes to a boil, the chicken should absorb it and become emulsified. Stir in the marinara or tomato-basil sauce, and remove the pan from the heat. You should now have about 4 cups of sauce.
In a medium bowl, combine ricotta or farmer chees with the basil, parsley and egg white.
Spread 1 cup of the red sauce over the bottom of a 13 by 9 inch baking dish or pan. Arrange 4 pieces lasagne (3 lengthwise, 1 widthwise) over the sauce. Cover the lasagne with another cup of the sauce. (Note: Some brands of lasagne now come in 13 inch lengths, requiring only three per layer in the standard-size pan instead of four).
Scatter half the ricotta mixture by spoonfuls over the sauce and complete the layer with half of the roasted vegetables. Arrange another 4 pieces of lasagna over the cheese and vegetables, the last 4 pieces of lasagna and the remaining sauce. Cover the lasagna with foil to prevent from drying.
Bake the lasagna for 45 minutes. Remove the foil, sprinkle with Jack and Parmigianino and continue baking, uncovered, 5b minutes o0r until cheese is melted. Remove the lasagna from the over and let it stand for 10 minutes to absorb moisture and firm up before serving. Cut into 8 pieces and serve with salad, or just by itself.
From: Wine Spectator, May 31, 2002
CHICKEN CHARDONNAY
Serve with Vale Chardonnay
2 Whole Chicken breasts, boned, skinned, halved and flattened
2 Tablesoon butter
1 ½ Cups double strength chicken stock
1 Cup Chardonnay
½ Pint cream
3 Tablespoons COLD butter, cut into 6 pieces
Dash of white pepper
Serves 4
Brown chicken breasts in butter on each side in a large heavy skillet. Remove to platter and keep warm. Add chicken stock to skillet and reduce to 2/3 cup. Add Chardonnay and continue reducing to ¾ cup total liquid. Add cream and whisk in butter, one piece at a time. Pour over chicken breasts and serve immediately.
From: Fine Wine in Food, by Patricia Ballard. Published by Wine Appreciation Guild, San Francisco.
BRAISED CHICKEN THIGHS WITH OLIVES AND BASIL
Serve with Vale Rendezvous Red
1 Tablespoon olive oil
8 chicken thighs (about 3 pounds in all)
1 Teaspoon salt
Fresh ground black pepper
1 onion, chopped
12 cloves garlic, peeled
2 teaspoons chopped fresh rosemary, or ¾ teaspoon dried rosemary
½ cup dry white or red wine
½ cup canned low-sodium chicken broth or homemade stock
1 cup canned crushed tomatoes in thick puree
1/3 cup halved and pitted black olives
1/3 cup chopped fresh basil
Serves 4
In a large deep frying pan, heat the oil over moderately high heat. Season the chicken with ½ teaspoon of the salt and ¼ teaspoon pepper; Put the chicken in the pan and brown well on both sides, about 8 minutes in all. Remove; Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low.
Add the onion and garlic and cook, stirring occasionally until the onion starts to soften, about 5 minutes. Add the rosemary and wine, Bring to a simmer, scraping the bottom of the pan to dislodge any brown bits. Boil until the wine is reduced to approximately ¼ cup, 1-2 minutes.
Add the broth, tomatoes, olives, the remaining ½ teaspoon salt, and the chicken, skin side up, with any accumulated juices. Cover and simmer until the chicken is just done, 20 to 25 minutes. Push the chicken to the side of the pan and then mash the garlic cloves with a fork. Stir in 1/8 teaspoon pepper and the basil, bring just to a simmer, and serve.
From: Food and Wine Magazine’s Quick from Scratch Italian Cookbook
ROAST BEEF TENDERLOIN WITH MUSHROOM MADEIRA SAUCE
Serve with Vale Cabernet Sauvignon
Meat
1 (4 pound) whole beef tenderloin roast, preferably the wide end, cut, trimmed, and tied
Kosher salt and freshly ground black pepper
2 Tablespoons olive oil
1 large onion, peeled, cut into 1 inch chunks
2 celery stalks, cut into 1 inch chunks
2 medium carrots, peeled, cut into 1 inch chunks
Sauce
2 tablespoons olive oil
2 to 4 tablespoons butter (or to taste)
½ pound button mushrooms, or a mixture of button mushrooms and shiitakes, quartered or cut into eighths if large
2 shallots, minced
1 cup Madeira
2 cups homemade chicken stock or good-quality canned chicken broth
¼ cup heavy cream
2 teaspoons Dijon mustard
2 teaspoons bottled barbecue3 sauce
2 tablespoons chopped flat-leafed parsley or chives for garnish
Serves 8-10
Adjust the oven shelf to the middle position and preheat the oven to 400 degrees. Meanwhile, if the butcher hasn’t done this for you, at 1 inch intervals tie kitchen string around the tenderloin diameter to give it a uniform, compact shape. Season all over with salt and pepper to taste.
Heat a small, heavy roasting pan or large ovenproof sauté pan on top of the stove over high heat. Add 2 tablespoons of the olive oil. Sear the tenderloin until uniformly well browned, 2 to 3 minutes per side. Remove the tenderloin from the pan.
Add the onion, celery and carrots to the pan, reduce the heat slightly, and sauté, stirring occasionally, until golden, 5 to 7 minutes. Place the tenderloin on top and transfer the pan to the preheated oven. Roast the tenderloin until medium rare, 18-20 minutes. An instant-read thermometer inserted into the center should register 130 degrees. Remove the tenderloin from the pan and place it on a carving board. Cover with aluminum foil and leave the roast to rest in a warm spot while you prepare the sauce.
While the meat is roasting, prepare the sauce. Heat a heavy sauté pan or medium saucepan over medium high heart. Add the olive oil. As soon as it is hot, add 2 tablespoons of the butter, the mushrooms, shallots, and garlic. Sauté, stirring frequently, until the mushrooms are light golden, about 5 minutes. Set aside.
Place the roasting pan over medium high heat. Add the Madeira and stir and scrape with a wooden spoon to dissolve the pan deposits. Raise the heat and boil the Madeira until reduced to a boil, until reduced by half, 10 to 13 minutes. Strain the mixture into the pan with the mushrooms (discard the onion, celery, and carrot), stir together, and bring to a simmer. Stir in the heavy cream and continue boiling the sauce until thick enough to coat and simmer and stir in the mustard, barbecue sauce, and, if you wish, another 2 tablespoons butter, a little at a time. Stir until well blended and satiny. Carefully pour in any meat juices that have collected from the resting tenderloin and stir. Season to taste with salt and pepper.
With the tip of a sharp knife, carefully snip off the strings from the roast. Cut the meat across the grain into slices ¼ to 1/3 inch thick. Arrange them on the heated platter or individual serving plates, garnish with parsley or chive, and pass the sauce in a heated bowl or sauce boat for guests to help themselves.
From: Wolfgang Puck Makes it Easy. Delicious Recipes for your Home Kitchen
WILD RICE RISOTTO
Serve with Vale Merlot
½ cup uncooked wild rice
2 cups cold water
1 teaspoon salt
1 small red onion, chopped
3 tablespoons olive oil
2 medium carrots, peeled, chipper
1 clove garlic, minced
1 cup uncooked Arborio rice
1/2cup Merlot
4-5 cups duck stock or chicken stock
2 medium beets, parboiled, peeled, chopped
Salt and freshly ground black pepper to taste
½ cup coarsely chopped Italian parsley and/or
½ cup freshly grated Parmesan cheese for garnish
Serves 6-8 as a side dish or 4 as an entrée.
Combine the wild rice with the cold water and 1 teaspoon salt in a saucepan. Simmer, covered, for 30 to 40 minutes or just until the kernels begin to split, drain well.
Sauté the onion briefly in the heated olive oil in a heavy wide-bottomed saucepan. Add the carrots and mix to coat well. Add the Merlot. Cook until the wine has nearly evaporated stirring constantly
Bring the duck stock to a simmer in a saucepan and maintain at a simmer. Adjust enough of the heated stock at a time to cover the rice, maintaining a simmer, Simmer until the rice is tender. Season with salt and pepper to taste. Serve immediately. Garnish with the parsley and cheese.
From: The Vintner’s Table Cookbook by Mary Evely
CRABCAKES
Serve with Vale Riesling
1 Pound fresh lump crabmeat
2 Tablespoons butter or olive oil
1 Tablespoon finely diced red bell peppers (optional)
1/2 Cup diced scallions
1 Teaspoons minced garlic
1 Egg, lightly beaten
¼ Cup mayonnaise
1 Tablespoon Dijon mustard
Salt and ground pepper to taste
¼ teaspoon ground red pepper (optional)
¼ Cup minced fresh parsley, cilantro, or dill
1-2 Cups fresh breadcrumbs, toasted
¼ Cup butter or oil
Serves 4
In a skillet warm 2 tablespoons butter or olive oil. Add bell peppers, scallions, and garlic. Cook, stirring, until the mixture is tender but not browned, about 10 minutes. Set aside.
In a large bowl, mix the crabmeat with the egg, mayonnaise, Dijon mustard, ground red pepper, minced parsley, cilantro, or dill, and 2 tablespoons breadcrumbs. Add the sautéed vegetables and blend well.
Shape the crab mixture into 8 small of 4 large cakes, and 1 at a time, coat each of the cakes in the breadcrumbs, pressing lightly to make sure the crumbs coat evenly. Place the cakes on a rack, or on a plate covered with wax paper, and refrigerate for 1 to 2 hours if you have the time so they will hold together better when you cook them.
When you are ready to cook, heat ¼ Cup butter or oil in a large skillet over medium heat. When the fat is hot, add the cakes, 1 at a time; do not crowd – it is fine to cook them in two batches. Adjust the heat so that the fat is sizzling but not burning the breadcrumbs. Rotate the cakes from side to side once or twice so that they brown evenly before turning them over after about 5 minutes. Cook until both sides are nicely browned; smaller cakes need a total of 8 to 10 minutes of cooking, larger ones 12 to 15 minutes. Keep and finished cakes warm in a 300 degree oven while you complete the cooking,
From: Irma Rombauer, The Joy of Cooking
SCALLOPS AND SHRIMP ON SKEWERS
Serve with Vale Reserve Riesling
20 sea or bay scallops, about ¾ pound
20 shrimp, about ¾ pound
Salt and freshly ground pepper to taste
2 Tablespoons peanut vegetable, or corn oil
Tabasco sauce to taste
1 Teaspoon dried rosemary
2 Tablespoons lemon juice
1 Garlic clove, finely minced
1 lemon slice
½ cup fine fresh bread crumbs for nesting
Lemon wedges
Serves 4
Place the scallops and shrimp in a mixing bowl and add the salt, pepper, oil, and Tabasco sauce. Chop the rosemary and add it. Add the lemon juice, garlic, and lemon slice. Blend well and refrigerate for at least half an hour.
Arrange the scallops and shrimp alternately on 4 skewers. If using wood skewers, soak in water first to prevent burning. Dredge in bread crumbs.
To grill, brush a hot, fired grill with oil and add the skewers. Brush occasionally with melted butter. Turn after 2 minutes and continue to turn frequently while grilling, a total of about 10 minutes.
To broil, place the skewers on a baking dish and broil 6 inches more or less from the source of heat. Broil for about 5 minutes and turn. Brush frequently with melted butter. Broil for about 10 minutes. Serve with lemon wedges.
From: Craig Claiborne. The Best of Craig Claiborne
PEACH-GLAZED BARBECUE PORK CHOPS AND PEACHES
Serve with Vale Riesling
3 cups peaches, chopped and peeled
6 peaches, halved and pitted
1 cup dry white wine
1/4 cup sugar
1 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 tablespoons white wine vinegar
2 tablespoons molasses
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon ground red pepper
6 - 6 oz. bone-in center-cut pork chops
1) Combine chopped peaches, white wine, and sugar in small saucepan, bring to boil. Cover, reduce heat, and simmer 25 minutes. Uncover and simmer 5 minutes. Place peach mixture in food p rocessor, process until smooth. Add 3/4 teaspoon salt, 1/8 teaspoon black pepper, vinegar, and next 4 ingredients; pulse to combine. Let stand 5 minutes. Divide marinade in half - freeze one half. Divide remaining by placing 2/3 in ziploc bag to marinate and the remainder for basting.
2) Add chops to ziploc bag, seal and refrigerate 1-4 hours.
3) Preheat grill.
4) Remove pork from bag, discard marinade. Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place pork and peach halves on grill rack coated with cooking spray, and grill 10 minutes or until the pork is done and the peaches are tender, turning once. Baste pork and peach halves with the reserved peach mixture every 2 minutes during the first 6 minutes of cooking.
6 Servings
Preparation Time: 4 hours
300 calories
Cooking Light courtesy of Angie B.
PEACH, SERRANO HAM, AND GOAT CHEESE PIZZA ON CORNMEAL PIZZA DOUGH
Serve with Vale Riesling
Cornmeal Pizza Dough
2 cups warm water
1 packet dry yeast
1 tablespoon sugar
5 cups bread flour
1/2 cup cornmeal, fine ground
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
In the bowl of a stand mixer fitted with a dough hook, combine warm water, yeast, and sugar; let sit until foamy, about 5 minutes. Add flour, cornmeal, olive oil, and salt; mix until combined, about 5 minutes. Cover with a damp towel and let sit 20 minutes. Mix on medium speed until dough is smooth, about 5 minutes more adding more flour if needed so dough is not too sticky.
Cover and refrigerate 6 hours or overnight. Take dough out 1 hour before using. Yields 4 small pizzas.
Toppings
olive oil, for drizzling
3 cloves garlic, sliced
red pepper flakes, to taste
2 large peaches, sliced 1/2 inch thick
1/3 pound serrano ham, thinly sliced
8 ounces soft goat cheese, like Nevat
1 cup baby argula, or mizuna
Cornmeal pizza dough
Heat pizza stone in the oven for 30 minutes at 450 degrees.
Dust a pizza peel with 1 tsp. cornmeal. Working with dough one at a time, roll out to about 12 inch diameter round and transfer to prepared pizza peel.
Top dough with about 1 tsp. olive oil, red pepper flakes to taste, and a quarter of the garlic. Then top with 1/4 of ham, peaches and crumble on goat cheese last.
Carefully slide onto pizza stone and cook for 10 minutes until bottom of crust is golden brown and crisp, cheese is melted, and peaches are soft.
Sprinkle with argula. Drizzle with olive oil and sprinkle with a little kosher salt.
Yield: 4 small pizzas
Courtesy of Angie B.
SANGRIA
Vale Riesling
3 bottles of Vale Riesling
1/2 c. Triple Sec
1 1/2 c. no pulp orange juice
1/4 c. fresh lemon juice
6 tbsp. sugar or to taste
4 ripe peaches cut into thin wedges
2 pts. strawberries, sliced
1 each - lemon, lime and orange cut into thin half slices
1 golden delicious apple cut thin
ice
Stir first 5 ingredients until sugar dissolves. Refrigerate. Add fruit one hour before serving. Serve over ice.
Courtesy of Marlene D.
