Fort Ross Vineyard

Ingredients:

1 ounce dried morel mushrooms (about 26 medium morels)

4 cups hot water
½ cup unsalted butter (4 ounces), divided

2 cups finely chopped yellow onion

⅓ cup finely chopped carrot

2 ¾ cups finely chopped fresh cremini mushrooms

½ cup finely chopped celery

4 garlic cloves, finely chopped

½ teaspoon black pepper, plus more to taste and for garnish

¼ cup plus 1 teaspoon kosher salt, divided, plus more to taste

½ cup (4 ounces) dry white wine

2 thyme sprigs

2 cups lower-sodium chicken broth or vegetable broth

4 quarts water

12 ounces uncooked bucatini pasta

1 medium bunch dandelion greens or spinach, trimmed and roughly chopped (about 3 cups)

2 tablespoons whole-grain mustard

¼ cup chopped fresh tarragon, plus tarragon leaves for garnish

1 ½ ounces Parmesan cheese, grated with a Microplane (about 1 cup)

Instructions:

1. Place dried morel mushrooms in a large heatproof bowl; add 4 cups hot water. Place a plate on top of mushrooms to keep submerged. Let stand until mushrooms are plump, about 30 minutes. Lift mushrooms from liquid, and squeeze gently to remove excess liquid. Reserve liquid in bowl; finely chop mushrooms.


2. Melt 1/4 cup butter in a large (12- to 14-inch) skillet over medium. Add onion and carrot; cook, stirring often, until carrot is tender, about 8 minutes. Add cremini mushrooms, celery, garlic, and chopped rehydrated morels; cook, stirring occasionally, until cremini mushrooms have released their liquid, about 5 minutes. Sprinkle mixture with pepper and 1 teaspoon salt; cook, stirring often and scraping bottom of skillet, until liquid has evaporated and vegetables start to caramelize, about 12 minutes. Add wine and thyme sprigs; stir to release browned bits from skillet. Cook, undisturbed, until wine has completely evaporated, about 2 minutes. Carefully pour reserved mushroom soaking liquid into skillet, leaving any sediment in bowl. Add broth to skillet; bring to a vigorous simmer over medium. Reduce heat, and simmer, stirring occasionally, until mixture has thickened and reduced to about 3 cups, 40 to 45 minutes. Discard thyme sprigs. Cover and keep warm over low until ready to use. 

3. Bring 4 quarts water to a boil in a large pot over high. Add remaining 1/4 cup salt, and return to a boil. Add bucatini; cook, stirring occasionally, until pasta is al dente, 7 to 9 minutes, adding dandelion greens during last minute of cooking. Meanwhile, return ragù in skillet to a simmer over medium-high.


4. Using a spider or fine wire-mesh strainer, lift pasta and greens from cooking liquid, and add to ragù in skillet. Cook over medium-high, tossing to coat pasta with sauce. Add pasta cooking liquid as needed, 1/4 cup at time, until sauce is creamy and clings to pasta, about 4 minutes. Stir in mustard and remaining 1/4 cup butter until combined. Season with salt and pepper to taste. Fold in tarragon.

5. Divide pasta evenly among bowls; sprinkle with Parmesan. Garnish with tarragon leaves and additional pepper. Serve immediately.

Ingredients:

6lbs oxtail

1 large purple onion, chopped

4 cloves garlic, crushed

1 red bell pepper, chopped

1 cup dates, pitted & chopped

4 tsp cinnamon

1 1/2 tsp oregano

1 tsp curry powder

1 tsp cumin

1 tsp dried ginger

1 tsp cayenne pepper

1/2 tsp nutmeg

Instructions:

1. Brown oxtail thoroughly on high heat in olive oil. Salt well.

2. Sautée onion on low heat until soft. Add salt to this is well.

3. Add garlic to pan, then add herbs.

4. Add onion mix to the oxtail & cover with water.

5. Bring oxtail to a boil. Add dates & bell pepper.

6. Cook covered on low heat for 2 1/2 hours, or until meat falls off the bone.

7. Add salt & pepper to taste. 

Ingredients:

1 36-ounce Prime Porterhouse steak

2 sprigs of thyme

3 king oyster mushrooms cut in ½ and scored with a knife

2 garlic cloves

3 oz butter

1 oz aged balsamic vinegar

Kosher salt (Diamond Krystal preferred)

Black pepper to taste

Instructions:

1. Light the grill. White oak is a great choice for wood. Get 1/2 or a 1/3  of the grill ripping hot.  Leave the other side off. Temper steak to room temperature before cooking. Season heavily with salt and pepper.

2. Bring a sauté pan to high heat. Season mushrooms with salt, sear cut side down. Place another pan on top of the mushrooms to keep them flat. Lower flame and cook until mushrooms are golden brown. Flip and add garlic, thyme and butter. Lower flame and brown mushrooms in the butter. Cook until tender, around 10 minutes. Discard garlic and thyme. Reserve mushrooms in pan.

3. Grill steak over high flame.  Cross hatch on both sides. Brown edges. Move steak once seared to the cooler part of the grill and close top. Cook to desired doneness. Once cooked to desired doneness, remove from grill and rest for five minutes. Slice steak. Garnish with mushrooms, butter and balsamic. Enjoy.

Ingredients:

3/4 cup White Asparagus, peeled and sliced

1/4 cup Spring Onions, thin sliced

2 Tbsp Sorrel, rough chopped

2 Tbsp Parsely, rough chopped

1 Tbsp Cilantro, rough chopped

1 Tbsp Basil, rough chopped

1/4 cup Nicoise Olives, rough chopped

1/4 cup  Fish Sauce

1/3 cup Red Wine Vinegar

1/2 cup Extra Virgin Olive Oil

1 1/2 cups Strawberries, thin sliced

Instructions:

1. Mix all ingredients together, except strawberries. Add strawberries when you are ready to serve with your favorite grilled meat or fish.

Ingredients:

3 pounds fava pods (about 2 cups shelled)

6 ounces Pecorino Toscano or other young pecorino cheese

1/4 cup spring onions, thiny sliced

1 1/2 teaspoons dried oregano 

Pinch of red pepper flakes

3/4 teaspoon cracked black pepper

3/4 cup extra virign olive oil

1 tablespoon white wine vinegar

1 tablespoon dry white wine

3 tablespoons finely chopped flat-leaf parsley

Instructions:

1. Bring a large pot of salted water to boil. Meanwhile, shell the favas.

2. Drop the beans into the boiling water and blanch until their skins loosen, about 3 minutes. Cool in ice water, peel, and put them in a large bowl.

3. Cut the pecorino into 1/4" cubes and add it to the bowl with the favas. 

4. Add the rest of the ingredients to the bowl and mix well. Season to taste with salt and serve.