Seasons in the Wine Country: Recipes from The Culinary Institute of America at Greystone
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Seasons in the Wine Country brings the flavors of the Napa Valley and the expertise of instructors at the Culinary Institute of America at Greystone into your home with over 100 seasonal recipes. Beat the winter blues with a hearty helping of Cabernet-Braised Short Ribs with Swiss Chard and Orecchiette and distill the fresh flavors of spring withLemon-Glazed Pound Cake with Rosewater and Strawberries. With simple step-by-step instructions from the world's foremost culinary authoritiesincluding suggestions for wine pairings as well as primers on culinary techniques and equipmentSeasons in the Wine Country is the ultimate resource for those who desire to live the good life and cook like master chefs!
Ph.D., nutrition instructor at Greystone since 1995 and author of The Sonoma Diet and The Sonoma Diet Cookbook. SeRVeS 8 ⅔ cup quinoa 1⅓ cups cold water ¾ teaspoon kosher salt 2 cups lightly packed fresh basil leaves 2 tablespoons freshly grated Parmesan cheese 3 tablespoons fresh lemon juice 3 tablespoons extra-virgin olive oil 2 teaspoons minced garlic 1 red bell pepper, cored, seeded, and cut into ⅛-inch dice (about 6 ounces) ½ cup minced green onions ¼ teaspoon freshly ground black pepper ¼
bringing world cuisine to the American table. 10 seasons in the wine country From initial classes in Food and Wine Dynamics and Mastering taste of my first fresh fig. And that of my first Dungeness crab Wine has sprung a comprehensive professional wine educa- at Thanksgiving, when sourdough bread and cold, unfiltered tion program, housed in its own state-of-the-art Rudd Center Chardonnay set a tradition we’ve carried on since that time. for Professional Wine Studies. From a foundation
tortilla chips 1 cup queso añejo, crumbled ⅓ cup sour cream 2 tablespoons whole milk 12 fresh cilantro leaves 7. In a 12-inch cast-iron skillet, heat the remaining tablespoon of oil over medium-high heat. Add the tomato purée all at once, along with rest of stock, the salt, and sugar and stir to combine. Bring to a simmer and simmer until thick enough to coat the back of a spoon, about 8 to 10 minutes. 8. Add the chips, along with the reserved chard and mushrooms. Stir well to coat the chips
kosher salt, or as needed ¼ cup white wine 2 quarts good-quality brown chicken stock 1 bay leaf 2 teaspoons fresh thyme leaves 1 tablespoon sugar 1 tablespoon plus 1 teaspoon fresh lemon juice, or as needed 6 thin slices soft white bread 1. Preheat the oven to 350°F. 2. For the soup: In a medium stock or soup pot over medium-low heat, warm the olive oil. Add the onions, pepper, and 2 teaspoons salt and decrease the heat to low. Cook, stirring occasionally, until the onions are well caramelized
ground nutmeg can make in keeping a dish fresh tasting is significant. Nutmeg graters are readily available and worth the small investment. 34 seasons in the wine country asparagus risotto with goat cheese, dungeness crab, and meyer lemon This recipe, from Michael Pryor, previously sommelier at Greystone’s restaurant and now winery chef at Langtry Estates Winery, plays with the flavor contrast between goat cheese that is just days old and goat cheese that is aged and more assertive. This