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Tara Reprogle
 
May 25, 2017 | Tara Reprogle

Food & Wine Pairing: Easy Oven Roasted Mushrooms and Pinot Noir

Easy Oven Roasted Mushrooms with D7 Pinot Noir

 

Yield: 4 servings

Total Time: 30 minutes (prep & cook)

Ingredients
½ pound crimini mushrooms, wiped clean and sliced about ¼” thick
½ pound assorted mushrooms, such as shiitake, chanterelle, oyster, morels, enoki or porcini
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter, melted
½ teaspoon kosher salt 
Freshly ground black pepper (to taste)
1 teaspoon fresh thyme leaves

Instructions
Preheat oven to 450°. Using a shallow baking pan, toss the mushrooms with olive oil and melted butter then spread in an even layer in the pan; sprinkle with salt. Roast for 20-25 minutes until mushrooms are browned and tender, stirring occasionally. Season to taste with pepper and additional salt if desired. Garnish with fresh thyme and serve immediately. 

 

Time Posted: May 25, 2017 at 1:30 PM
Tara Reprogle
 
April 19, 2017 | Tara Reprogle

Sustainable Food & Wine Pairing: Oysters on the Half Shell with D7 Sauvignon Blanc

Oysters on the Half Shell with Mignonette Sauce 

2 shallots, diced

2 tablespoons vinegar

½ cup District 7 Sauvignon Blanc

½ teaspoon ground pepper

2 dozen oysters, shucked

In a small bowl, whisk together the shallots, vinegar, Sauvignon Blanc, and pepper. Serve alongside the oysters on a bed of shaved ice. Enjoy immediately.

Did you know that oysters are one of the most sustainable seafood options out there? Just one more reason to enjoy them more often! For more sustainable seafood options, check out the Monterey Bay Aquarium's Seafood Watch app here: http://www.seafoodwatch.org/.

Time Posted: Apr 19, 2017 at 9:29 AM
Tara Reprogle
 
March 7, 2017 | Tara Reprogle

Food & Wine Pairing: Chicken Piccata and Chardonnay

Chicken Piccata with District 7 Chardonnay

Serves: Four

Ingredients
4 whole boneless, skinless chicken breasts
salt and pepper
½ cup flour
2 Tablespoons butter
2 Tablespoons olive oil
1 cup chicken broth
2 whole lemons
1 cup heavy cream
½ cup capers
1 pound angel hair pasta

Instructions

In a large pot of boiling, salted water, cook pasta according to package instructions; drain well.  In the meantime, heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium high heat. Season each side of the chicken breasts with salt and pepper and dredge in the flour. Working in batches, place the chicken breasts in the hot skillet and cook for about 3 - 4 minutes on each side, or until nicely crispy and no longer pink inside. Ensure breasts do not touch and that there is sufficient room in the pan.  When done, remove from skillet and set aside on a plate.

Turn the heat to medium. Add chicken broth, lemon juice, heavy cream, and capers. Bring the sauce to a boil, stirring occasionally, then reduce heat to low and continue cooking until slightly reduced, about 4 minutes.  Season to taste with salt and pepper.

To serve, place pasta on plate, set chicken on pasta, spoon the sauce over both then sprinkle chopped parsley on top.

 

Time Posted: Mar 7, 2017 at 2:17 PM
Tara Reprogle
 
February 10, 2017 | Tara Reprogle

Food & Wine Pairing: Valentine's Day Filet Mignon with District 7 Cabernet Sauvignon

Valentine's Day Filet Mignon with District 7 Cabernet Sauvignon

Total Time: 30 mins

Serves: 2

INGREDIENTS

Two 8-ounce filet mignon steaks
½ pound fingerling potatoes, rinsed and trimmed
1 small bunch asparagus
1 tablespoon unsalted butter
¼ cup chicken stock
Olive oil
Salt
Pepper 

INSTRUCTIONS

Preheat oven to 425° F. Line baking sheet with aluminum foil, spread rinsed and trimmed fingerling potatoes in one layer; drizzle with olive oil then season with salt and pepper.  Roast for 30 - 45 minutes, until potatoes are golden brown.  While potatoes are roasting, rinse and trim tough ends of asparagus; set aside.  Season steaks on all sides with salt and pepper to taste. Heat a cast iron skillet medium high heat until pan is very hot, then add two tablespoons olive oil.  Add steaks to pan and allow to cook undisturbed for 4 minutes (set timer). Turn and cook another 4 minutes for medium-rare (internal temperature of 135° F), 6 minutes for medium (140° F) or 9 minutes for medium-well (150° F). Remove steaks from pan and cover with foil.  While steaks are resting, add one tablespoon butter and ¼ cup chicken stock to steak pan, keeping flame on medium high.  Add asparagus, season with salt and pepper to taste and cook for 4 – 7 minutes, depending upon diameter of asparagus, until bright green and tender.  Serve potatoes, asparagus and steak immediately.

If you love this recipe, we'd love to see your photos! Find us on Facebook or Instagram and show us your culinary prowess!

Time Posted: Feb 10, 2017 at 9:53 AM
Tara Reprogle
 
February 2, 2017 | Tara Reprogle

Food & Wine Pairing: 2014 District 7 Cabernet Sauvignon with Filet Mignon, Roasted Fingerling Potatoes and Asparagus

Servings: 2

INGREDIENTS

Two 8-ounce filet mignon steaks
½ pound fingerling potatoes, rinsed and trimmed
1 small bunch asparagus
1 tablespoon unsalted butter
¼ cup chicken stock
Olive oil
Salt
Pepper 


INSTRUCTIONS
Preheat oven to 425° F. Line baking sheet with aluminum foil, spread rinsed and trimmed fingerling potatoes in one layer; drizzle with olive oil then season with salt and pepper.  Roast for 30 - 45 minutes, until potatoes are golden brown.  While potatoes are roasting, rinse and trim tough ends of asparagus; set aside.  Season steaks on all sides with salt and pepper to taste. Heat a cast iron skillet medium high heat until pan is very hot, then add two tablespoons olive oil.  Add steaks to pan and allow to cook undisturbed for 4 minutes (set timer). Turn and cook another 4 minutes for medium-rare (internal temperature of 135° F), 6 minutes for medium (140° F) or 9 minutes for medium-well (150° F). Remove steaks from pan and cover with foil.  While steaks are resting, add one tablespoon butter and ¼ cup chicken stock to steak pan, keeping flame on medium high.  Add asparagus, season with salt and pepper to taste and cook for 4 – 7 minutes, depending upon diameter of asparagus, until bright green and tender.  Serve potatoes, asparagus and steak immediately.

Time Posted: Feb 2, 2017 at 1:05 PM
Tara Reprogle
 
August 11, 2016 | Tara Reprogle

Food & Wine Pairing 2014 Sauvignon Blanc with Watermelon Prosciutto Wedges

2014 Sauvignon Blanc with Watermelon Prosciutto Wedges

Total Time: 15 mins

Serves 2

Ingredients
Mini, seedless watermelon (choose one under 5 lbs. as it will have more intense flavor)
4 ounces thinly sliced prosciutto
4 ounces blue cheese crumbles
½ cup aged balsamic vinegar
¾ cup arugula

Preparation
Slice watermelon in half, place cut side down and slice off rind, moving around to preserve shape then slice into thick wedges. Place balsamic vinegar in a thick-bottomed sauce pan and slowly bring to a gentle simmer, stirring to avoid scorching, until balsamic vinegar is thick enough to coat the back of a spoon. Tear prosciutto into thin strips and crumble blue cheese. Place watermelon wedges on serving plate; top with prosciutto strips, arugula, and blue cheese, then drizzle with balsamic glaze. Serve immediately.

If you loved this recipe, we'd love to see your photos! Find us on Facebook and show us your culinary prowess!

Time Posted: Aug 11, 2016 at 10:13 AM
Tara Reprogle
 
June 3, 2016 | Tara Reprogle

Food & Wine Pairing: 2013 Pinot Noir with Baked Salmon

Serves 6

This recipe is one of those dress-me-up-or-dress-me-down types of meals. Need to impress the in-laws? Serve alongside pasta! Want a quick and wholesome dinner after work? Make a salad with a light vinaigrette while the salmon bakes and in a few minutes you'll have a tasty, healthy dish the whole family will enjoy.

Paired perfectly with our 2013 Pinot Noir, this bright and aromatic style of Pinot Noir perfectly matches fish dishes such as salmon.

Ingredients

1 large salmon filet, 2 lbs. (skin on)

1 large shallot, finely chopped

3 tablespoons chopped fresh parsley

5 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh dill

1 lemon, cut in half

3 tablespoons olive oil

Sea salt (or Kosher salt)

Freshly ground black pepper

Instructions

Preheat oven to 400° and generously grease a glass baking dish with olive oil. Place salmon filets skin-side down on the foil and sprinkle with salt and pepper. In a separate bowl, mix the shallot, herbs, olive oil and juice from half the lemon. Thinly slice the other half of the lemon into rounds. Place on salmon in a row across the top. Gently spoon the herb mixture on top of lemon and pat to cover filet evenly. Bake for 10 - 11 min or just until the salmon is cooked (you can check by inserting the tip of a small knife into the center). Serve and watch the compliments roll in.

If you loved this recipe, we'd love to see your photos! Find us on Facebook and show us your culinary prowess!

Time Posted: Jun 3, 2016 at 8:43 AM