This new page will be devoted to some of our favorite recipes to make on their own or, better yet, paired with an appropriate wine from our shop!

VERJUS DRESSING
from John Crespo, chef with The Village Inn & Restaurant
www.villageinn-ca.com

This dressing is served at all of our Wine Maker Dinners. Salads made with a verjus dressing pair better with wine, unlike vinegar-based dressings. Verjus can also be used instead of, or along with, other acid ingredients in any number of ways. Buy a bottle and experiment!

Ingredients:
1 Shallot 2 Cup Olive Oil
2 Tbsp Fresh Garlic
½ Cup Buttermilk
1 Tbsp Salt
½ Cup Verjus
2 Tbsp Fresh Parsley
1 tsp fresh ground pepper
Zest of 2 Lemons & 1 Lime
Juice of the 2 Lemons & 1 Lime
4 Tbsp Dijon Mustard

Method:
Place shallot, garlic, parsley & zests in food processor
Add buttermilk, mustard, lemon & lime juices and Verjus
Add salt & pepper
Blend on low
Add olive oil slowly
Adjust salt & pepper to taste

Serve on your favorite green salad along with a little jicama

Makes 3 cups
suggested wine pairing: Coming Soon!

SALMON WITH BRAISED FENNEL AND ARTICHOKES
from "The Young Man & the Sea"...recipes & Crispy Fish Tales from Esca
by David Pasternack & Ed Levine

4 six-ounce wild salmon fillets, skin on
Sea salt
Freshly ground black pepper
3 tablespoons canola oil
3 tablespoons clarified butter
Braised Fennel and Artichoke dish

Serves Four
Suggested wine pairing: J. Rickards' 2009 Croft Vineyard Sauvignon Blanc

  Season the salmon fillets with salt and pepper. Heat the canola oil and clarified butter in a large, preferably nonstick, saute pan over a medium-high flame until hot but not smoking. Place the fillets, skin side down, in the pan. Press the fillets down with your fingertips to give them full contact with the pan. Cook for about 5 minutes. Turn and continue to cook for just 1 more minute.
  Transfer the salmon fillets to four serving plates and spoon the Braised Fennel and Artichokes alongside. Serve immediately.

Braised Fennel and Artichokes

1/2 cup extra-virgin olive oil
4 cloves garlic, thinly sliced
1 dried mild red chile
(such as Italian finger hots or red Thai)
4 large fresh artichokes, outer leaves removed,
head cut into thin slices
4 strips lemon peel
4 sprigs fresh thyme
1/2 cup dry white wine
Sea salt
Freshly ground black pepper

  Heat the olive oil in a large, straight-sided saute pan over a medium-high flame until hot but not smoking. Add the garlic and the chile and cook until the garlic gives off its aroma, 2 to 3 minutes.
  Add the fennel, artichokes, lemon peel, thyme and wine to the pan. Stir well to combine. Bring to a simmer and cover the pot. Cook, stirring occasionally, until the fennel is tender, about 25 minutes. Check the liquid in the pan when stirring: the fennel should be half submerged. Add a little water if necessary.
  When the fennel is tender, transfer the solids in the pan to a bowl using a slotted spoon. Raise the flame to high and reduce the pan liquid by half. Pour the liquid over the fennel, season with salt and pepper.

Notes: This recipe can be made with virtually any of your favorite fish. Double the recipe for the Fennel and Artichokes and serve cold the next day for lunch!

♦♦♦

SALMON MEDALLIONS IN WHITE WINE SAUCE
from Wine Spectator Magazine

1-1/2 pounds salmon fillet
1-1/2 cups dry or off-dry white wine
1 cup unsalted chicken broth
1 shallot, finely chopped
1 bay leaf
salt, freshly ground pepper
1 cup heavy whipping cream
1 tablespoon butter
1 tablespoon olive oil

Serves Six
Suggested wine pairing: Sbragia's 2008 Home Ranch Sauvignon Blanc

  Dry the salmon fillet with paper towels and remove any remaining bones with tweezers.
  In a non-reactive saucepan, boil the white wine and chicken broth with the shallot and bay leaf until it reduces in volume to 1 cup, about 10 to 15 minutes. Let the mixture cool. Strain to remove the shallot and bay leaf and return to its pan.
  Place the salmon fillet skin side up and cut them crosswise into 12 equal-size slices. The slices should be no more than 2 inches thick. Dip a slice into the white wine mixture and season it lightly with salt and pepper. Roll it up starting from the narrow end like a pinwheel. Secure with a toothpick and set aside. Repeat with the remaining slices.
  Return the pan containing the white wine to the heat to boil for five minutes. Add the cream and boil for 5 to 10 minutes, or until the mixture thickens enough to coat a spoon. (Dip a spoon into the mixture and run your finger along the surface of the spoon If it leaves a distinct trail, the sauce it done. If the edges of the trail run together, it needs to reduce longer.) Keep the sauce warm.
  Heat the butter and oil in a skillet. Brown the salmon medallions for two minutes on each side and transfer them to a baking pan. Do the medallions in several shifts, as necessary.
  Finish cooking the salmon medallions in a 375 degree oven: 1-inch thick medallions for 5 minutes, 2-inch thick medallions for 8-10 minutes.
  Meanwhile, pour off any remaining fat in the skillet and add about 1/2 cup water. Boil the water, scraping the pan with a spoon or spatula to dissolve any browned bits. When the liquid has reduced in volume to 1 or 2 tablespoons, add it to the cream sauce.
  Remove the toothpicks, and serve the medallions with the sauce. This is especially good on a bed of mashed potatoes.