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Kasey Martin
 
April 14, 2019 | Kasey Martin

Recipe: Carrot Soup


Carrot Soup 

2017 Chardonnay, HMR Vineyard
 

Ingredients:

  • 2 lbs Carrots, peeled and diced
  • ½ C Water, or enough to cover the carrots
  • ½ C Extra-Virgin Olive Oil
  • 1 T Tangerine or Orange Marmalade
  • 1-2 tsp Ground Cumin
  • 3-4 Drops Tabasco Sauce
  • 1 ea Orange, juiced
  • 1 T Shallot or Onion Powder
  • 1 pinch Ground Nutmeg
  • 4 sprigs Cilantro, half chopped
  • 4 ea Roma Tomatoes, seeded and diced
  • ¼ C Focaccia Croutons
  • Salt and Freshly Ground Black Pepper

Directions: 

Soup:

  1. Simmer the carrots in salted water until soft, about 10 minutes; drain, reserving the liquid.
  2. In a blender, combine carrots with olive oil and marmalade until smooth, adding reserved cooking liquid until desired consistency is reached. Season with cumin, salt, pepper, and Tabasco.
  3. Add the orange juice, shallot powder, and nutmeg. Mix with the chopped cilantro then return to the pot to serve warm or place in the refrigerator to chill.

Focaccia Croutons:

  1. Preheat an oven to 350 degrees.
  2. Cut the focaccia into ½-inch squares; lightly toss with olive oil, salt, and pepper and place on a rimmed baking sheet lined with parchment.
  3. Bake for 8-12 minutes or until golden brown. Cool before serving.

Final Notes: 
If serving hot, add the diced tomatoes to the soup and reheat. If serving cold, put the soup in bowls and decorate with diced tomatoes. Garnish with focaccia croutons and a cilantro leaf.

Time Posted: Apr 14, 2019 at 4:01 PM
Kasey Martin
 
April 13, 2019 | Kasey Martin

Recipe: "Adult" Grilled Cheese

"Adult" Gilled Cheese 
2017 Pinot Noir, HMR Vineyard

INGREDIENTS:

  • 2 slices focaccia bread 
  • 1 tbsp butter
  • ½ tbsp olive oil
  • 2/3 cup gruyere cheese, shredded
  • 4 slices prosciutto
  • 2 slices tomato
  • ½ cup arugula
  • 3 thin slices of red onion

INSTRUCTIONS:

  1. Spread butter on the outside pieces of the focaccia. Assemble cheese, prosciutto, tomato, arugula and red onion onto sandwich.
  2. Heat olive oil in a pan over medium-low heat. Add the sandwich, then press a heavy pan on top to weigh it down.
  3. Cook the sandwich for 4 minutes per side, or until golden and crispy. Serve immediately.

 

 

 

Time Posted: Apr 13, 2019 at 4:02 PM
Kasey Martin
 
March 18, 2019 | Kasey Martin

Recipe: Maple Balsamic Pork Tenderloin

Maple Balsamic Pork Tenderloin
2015 Twenty Three Twenty 

Ingredients:

  • 2 Pork Tenderloins (about 1lb each) 

  • 2 shallots, minced

  • 2 large garlic cloves, minced

  • 1 tbsp finely chopped fresh thyme

  • 1/2 cup pure maple syrup

  • 1/4 cup balsamic vinegar

  • 3 tbsp Dijon mustard

  • 2 tbsp extra-virgin olive oil

  • 1 tsp salt

  • 1/2 tsp ground black pepper

  • 1/4 tsp cayenne pepper

Instructions: 

  1. In a large mixing bowl, combine all the ingredients (except the pork) and whisk until well combined.

  2. Place the pork tenderloins in a large baking dish and then pour the marinade right over them. Toss until both tenderloins are well coated, then cover with plastic wrap and place in the refrigerator to marinate for at least 6 hours, but preferably overnight.

  3. When ready to cook, preheat the oven to 375F. 

  4. In a large, cast iron skillet, heat a few tablespoons of oil or fat over medium-high heat. Once the pan is hot, remove the pork from the marinade and sear the tenderloins for a minute or two on each side, until they are golden brown.

  5. Pour the remaining marinade over the meat, simmer for about a minute. Cover the skillet lightly with aluminum foil and bake in the oven for 20 minutes or until a meat thermometer insterted in the thickest part of the meat registers 145°F. 

  6. Take your tenderloins out of the oven, tent them loosely with the foil and let them rest for 3 to 5 minutes.

  7. Slice into thick medallions and serve over rice, pasta, or roasted vegetables.

 

Time Posted: Mar 18, 2019 at 11:30 AM
Kasey Martin
 
September 14, 2018 | Kasey Martin

Cabernet Sauvignon Pairing: Rosemary Beef Tenderloin with Blackberry Sauce

Ingredients:

  • 8 green asparagus stalks
  • 8 baby carrots
  • 4 fingerling potatoes
  • 1 10 ounce box blackberries
  • 8 ounces butter, divided
  • 2 shallots, diced, plus 6 more, cut in half
  • 4 beef tenderloins, 8 ounces each
  • 1 tablespoon sugar
  • 2 ounces vegetable stock
  • 4 sprigs thyme, for garnish
  • 4 sprigs rosemary, for garnish

Directions: 

  1. Clean asparagus, carrots and potatoes. Peel carrots and potatoes. In pot over medium heat, cook blackberries with butter and the diced shallots. Simmer for 5 minutes, until soft. Remove pot from heat. Once cool, place mixture into blender and purée. Once blended, strain through a sieve and set aside.
  2. Bring medium-sized pot of salted water to boil. Cook asparagus, carrots and potatoes for 4–5 minutes. Transfer to bowl of cold water filled with ice to halt cooking. Drain the vegetables and reserve.
  3. In pot over medium-high heat, sear remaining shallot halves with 2 ounces of butter and sugar. When caramelized, add vegetable stock and set aside.
  4. Heat remaining butter in pan, and sear beef tenderloin. For medium-rare, cook 4 minutes per side. Remove from pan. Add vegetables to same pan, searing for approximately 1 minute.
  5. Dress each plate with blackberry coulis and vegetables, placing beef on top. Garnish with thyme and rosemary. Serves 4.

Recipe adapted from Wine Enthusiast 

Time Posted: Sep 14, 2018 at 3:22 PM
Kasey Martin
 
April 16, 2018 | Kasey Martin

Cabernet Sauvignon Pairing: Braised Short Ribs

INGREDIENTS

  • 3 Tbs. olive oil 
  • 6 lbs. bone-in, individual-cut short ribs 
  • 4 tsp. kosher salt 
  • 1 tsp. freshly ground pepper 
  • 1 yellow onion, chopped 
  • 2 carrots, diced 
  • 6 cloves garlic, chopped  
  • 1/3 cup all-purpose flour  
  • 2 cups hearty red wine  
  • 3 cups beef stock or broth  
  • 2 Tbs. tomato paste 
  • 1 Tbs. minced fresh rosemary   
  • 1 bay leaf 
  • 1 cup whole milk 
  • 1 1/3 cups quick-cooking polenta 
  • 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving

Directions

  1. Preheat oven to 325°F. In a Dutch oven, heat 2 Tbs. of the oil over medium-high heat. Season the short ribs with salt and pepper. In batches, add the short ribs to the pot and cook, turning occasionally, until browned on all sides, 5-6 minutes per batch. Transfer to a plate. 
  2. Add the remaining 1 Tbs. oil to the pot and heat. Add onion and carrots and cook, stirring occasionally, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Sprinkle in the flour and stir well. Slowly stir in the wine, then the stock. Stir in the tomato paste, rosemary and bay leaf. Return the short ribs to the pot. The short ribs should be barely covered with liquid. If not, add hot water as needed. Bring the liquid to a boil. Cover the pot, place in the oven, and cook, moving the position of the ribs every 45 minutes or so, until very tender, about 2 1/2 hours. Transfer the ribs to a deep serving platter and tent with aluminum foil to keep warm. 
  3. Let the cooking liquid stand for 5 minutes. Skim off the fat from the surface and discard. Bring to a boil over high heat. Cook, stirring, until reduced by about one-fourth, about 10 minutes. Discard the bay leaf. Return the short ribs to the pot. 
  4. Just before serving, make the polenta: In a heavy saucepan, bring 3 cups water, the milk, and the remaining 2 tsp. salt to a boil over high heat. Slowly whisk in the polenta and reduce the heat to medium-low. Cook, whisking often, until the polenta is thick, about 2 minutes. Stir in the 1/2 cup Parmigiano-Reggiano. Divide the polenta among warmed deep serving bowls, top with the ribs and sauce and serve at once. Serves 6. 
Time Posted: Apr 16, 2018 at 2:03 PM
Adelaida Team
 
November 17, 2015 | Adelaida Team

Adelaida's Gone Nuts

Adelaida Cellars
Adelaida Cellars
Adelaida Cellars
All of our fruit may be picked, pressed and barreled down, but walnut harvest is just beginning at Adelaida Cellars. The Van Steenwyk family became involved with the Adelaida District of Paso Robles in the late 1970s when they purchased the Hill Top Ranch as an agricultural investment. Managed with sustainable farming practices, the dry farmed orchards are planted to five different varieties of English walnuts, all grafted to black walnut rootstock. Why English walnuts instead of black? The black walnut was in fact part of many native American diets but most of the walnuts we eat today are actually English walnuts, which have a milder taste and broader appeal. They also have thinner, easier-to-crack shells. Black walnuts on the other hand have a bolder, earthier flavor. Their shells are thick, tough to crack, and will likely stain your hands. Grown our mountainous terrain, all of our walnuts are hand harvested after being shaken to the ground. They are then transported offsite to be hulled and dried. While a majority of our walnuts are sold to Crain Walnut Shelling, Inc. for distribution, we make sure we have a few 100 lbs available here at the source for our Adelaida guests. Just in time for the holiday season, they are an excellent addition to your favorite recipes. Ask for a sample the next time you are in our Tasting Room!
 
Walnut and Apple Herb Stuffing
Pair with Adelaida Pinot Noir 2013
• 1/3 cup butter
• 3 onions, medium chopped
• 3 celery stalks, chopped
• 12 cups bread, cubed
• 2 apples, tart, peeled, cored and chopped
• 1 1/2 cups Adelaida walnut pieces
• 1/2 cup parsley, fresh, chopped
• 1/2 cup sage
• 1/2 cup rosemary
• 1/2 cup thyme
• 3/4 to 1 1/2 cups chicken stock
• salt and pepper, to taste
stuffing recipe

DIRECTIONS:
• In a nonstick skillet over medium heat, melt butter. Add onions and celery; cook 5 minutes or until soft.
• In a large bowl, mix bread, onion mixture, apples and walnuts. Add parsley, sage, rosemary and thyme. Mix in enough chicken stock to moisten bread. Season with salt and pepper.
• Loosely fill turkey cavity and follow cooking instructions for the weight of the bird; or make single servings by baking at 375° in small well buttered oven-proof ramekins for 25 minutes or until heated through and brown on top.
Time Posted: Nov 17, 2015 at 2:39 PM
Adelaida Team
 
September 9, 2013 | Adelaida Team

Adelaida Newsletter Summer 2013

The Summer Newsletter was created throughout the late spring and early summer months of 2013.  With notes from the Winemaker Jeremy Weintraub, insights from Resident Wine Educator Tony Hermann, and from National Sales Manager, Paul Sowerby, a lively review of our cellar wines, it is a work that incorporates the many voices of Adelaida.  Also included is a recipe pairing for Grilled Swordfish, a list of our most recent wines, notes on our new 2011 Pinot Vineyard Series, and a list of upcoming events.

The cover photo is of one of our newest additions, Liam the llama.   He came to Adelaida in March with his big black coat,  thick and matted, from the cold winter months.  His face, warm and friendly, boasts dark eyes and lengthy lashes, giving him the appearance of a big flirt as he greets our guests.   At the winery, Liam's job is to protect the sheep and he acts the part by being on constant watch.  In times of trouble or simply to play, he is always quite the show with his long loose strides and lengthy neck gaining momentum as he removes the sheep from danger.

Click below to see our 2013 Summer Newsletter.  Cheers, Sunni

Time Posted: Sep 9, 2013 at 11:10 AM
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