Fort Ross Vineyard

Ingredients:

 1lb celery root, peeled and diced 1’’

1lb Yukon potato, peeled and diced 1’’

2 large shallots, small diced

1 cup white wine

2 sprigs fresh thyme

1 tablespoon celery seed

2 teaspoon whole cardamom

6 black peppercorns, whole

3 sprigs fresh flat leaf parsley

2 quarts vegetable stock

½ cup heavy cream

2 tablespoon unsalted butter

2 tablespoon olive oil

¼ cup crème fraiche

Celery leaves to garnish

Kosher salt to taste

Instructions:

1. Make a bouquet garni by tying up thyme, celery seed, cardamom, peppercorn, and parsley in a cheesecloth. Set aside.

2. Heat a 6-quart stock pot to medium heat. Add celery root, potatoes, shallots, and olive oil. Season lightly with kosher salt. Sweat vegetables for about 10 minutes, stirring often until shallots turn translucent. 

3. Add wine to deglaze. Reduce for a few minutes until wine reduces by half

4. Add vegetable stock and bouquet garni and bring to a simmer. Simmer for about 20 minutes until celery root is fork tender.

5. Remove bouquet garni. Put soup in a blender with the butter, and blend until smooth. Pour soup through a strainer into a clean stock pot. Bring to a simmer. Add cream and stir. Season with kosher salt.

6. Ladle soup into a bowl. Garnish with a dollop of crème fraiche and celery leaves.

Pair with our 2019 Chardonnay »

Ingredients:

1 tablespoon vegetable oil

6 bone-in, skinless chicken thighs

3 cloves garlic, minced

2/3 cup apple cider vinegar

1/3 cup soy sauce

1 teaspoon whole black peppercorns

1 bay leaf

Instructions:

1. Heat oil in a medium frying pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes, then turn over and cook an additional 5 minutes. Transfer chicken to a plate and set aside.

2. Pour off all but 1 tbsp. of pan drippings and return pan to low heat. Add garlic and sauté until soft, about 1 minute. Add remaining ingredients and stir to incorporate. Return chicken to pan and cook, covered, for 20 minutes.

3. Uncover, increase heat to medium-low and cook 15 to 20 minutes more, occasionally spooning sauce over chicken, until sauce thickens a bit and chicken is tender and nicely glazed with sauce. Remove bay leaf before eating.

Pair with our 2018 The Terraces Pinot Noir »

Ingredients:

1 (6-ounce) bunch Lacinato kale

6 thick-cut bacon slices

1 small (about 8-ounce) red onion, thinly sliced (about 2 cups)

1 (1-pound) whole rotisserie chicken, pulled into 1-inch pieces (about 3 cups)

1 pound potato gnocchi, or one (1-pound) package refrigerated or frozen potato gnocchi

1 tablespoon grated lemon zest (from 2 lemons)

½ teaspoon fine sea salt

½ teaspoon black pepper

½ ounce Parmesan cheese, shaved (about 1/4 cup)

Instructions:

1. Remove stems from kale, and chop stems (you should have about 3/4 cup); chop kale leaves (you should have about 6 cups). Set chopped stems and leaves aside until ready to use.

2. Cook bacon in a large skillet over medium until crispy, about 8 minutes, turning halfway through cooking time. Remove skillet from heat; do not wipe clean. Transfer bacon to a paper towel-lined plate; let stand until cooled, about 5 minutes. Cut into 1/2-inch pieces; set aside.

3. Heat bacon drippings in skillet over medium. Add onion and kale stems; cook, stirring occasionally, until onion is softened and kale stems are lightly browned, about 5 minutes. Stir in kale leaves, and cook until wilted, 2 to 3 minutes. Add chicken, and toss with onion and kale; cook, stirring occasionally, until heated through, about 2 minutes.

4. While onion and kale are cooking, bring a large pot of boiling salted water to a boil over medium-high; add gnocchi, and boil until gnocchi float to the surface, about 3 minutes. Drain well. Add gnocchi to chicken mixture in skillet, and toss. Stir in lemon zest, salt, pepper, and reserved bacon. Divide gnocchi mixture evenly among 4 bowls, and top evenly with Parmesan.

Pair with our 2019 "FRV" Pinot Noir »

Ingredients:

1 1/2 qts. peeled, 1 1/2-in. chunks kabocha* or other orange-fleshed winter squash (from a 3-lb. squash)

 About 1 tsp. kosher salt, divided

 3 tablespoons vegetable oil, divided

 1 onion, halved and cut into half-moons

 1 or 2 red or green serrano chiles, minced

 1 cinnamon stick (2 1/2 in.)

 20 fresh curry leaves* or 6 dried bay leaves

 1 teaspoon turmeric

 1 teaspoon cumin seeds

 1 can (14.5 oz.) coconut milk

 1 cup salted roasted cashews

 1 tablespoon lemon juice

 Steamed basmati rice

Instructions:

1. Sprinkle squash with 1/2 tsp. salt. Heat 1 tbsp. oil in a large nonstick frying pan over medium-high heat. Brown half the squash in oil, turning once, 6 to 8 minutes; reduce heat if squash starts getting dark. Transfer to a bowl and repeat with 1 tbsp. oil and remaining squash.

2. Meanwhile, heat remaining 1 tbsp. oil in another large frying pan over medium heat. Cook onion, stirring occasionally, until deep golden, 12 to 15 minutes. Transfer half to the nonstick frying pan and reserve other half in a bowl.

3. Add chiles, cinnamon, and curry leaves to onion in pan. Cook, stirring often, until curry leaves are very fragrant, about 2 minutes. Add turmeric, cumin, and remaining 1/2 tsp. salt and cook, stirring, until spices are fragrant, about 1 minute.

4. Return squash to nonstick frying pan (with onion) and add coconut milk. Bring to a boil over high heat, then cover, reduce heat, and simmer until squash is tender, 5 to 10 minutes. Stir in cashews and lemon juice, and add more salt to taste. Top curry with reserved onion and serve with rice.

*Kabocha peels are edible. Find curry leaves in Indian markets.

Pair with our 2019 Mother of Pearl Chardonnay »

Ingredients:

Soup
1 butternut squash, about 2lb

2 quarts vegetable stock

2 cups cream

2 tablespoons olive oil

2 shallots, peeled and thinly sliced

1⁄2 teaspoon ground green cardamom

1 tablespoon sherry vinegar

Zest of one lemon

Kosher salt to taste

 Brioche crouton:
2 slices Brioche bread, cut into 1 inch sticks

2 tablespoons olive oil

Zest of half of a lemon

1⁄4 teaspoon ground green cardamom

Instructions:

Soup
1. Split squash in half, and scoop out seeds. Season with salt and green cardamom. Roast at 350F for one hour. Set aside to cool, then scoop the squash out of it’s skin.

2. In a large pot, sweat shallots over medium heat until translucent, about 2 minutes. Add roasted squash, and sauté for 2 minutes. Add sherry vinegar to deglaze.

3. Add cream and stock and bring to a simmer. Let simmer for 5 minutes, then blend until smooth.

4. Pour soup through a strainer into a clean pot a bring to a simmer. Season with salt and lemon zest.

5. Serve with crème fraiche on top and brioche crouton.

Brioche Crouton
1. Coat brioche with olive oil

2. Sprinkle on lemon zest and green cardamom.

3. Toast at 350F for 7 minutes, or until crispy

Pair with 2019 Chardonnay »

Ingredients:

2 tablespoons good-quality (cask-aged) red wine vinegar

 1 teaspoon cornstarch

 1/4 cup honey

 2 pounds (4 to 6) bone-in, skin-on chicken thighs

 1 teaspoon kosher salt, divided

 3/4 teaspoon pepper, divided

 2 tablespoons olive oil

 3 large shallots, thinly sliced

 6 garlic cloves, chopped

 2 tablespoons chopped fresh oregano leaves, plus 2 tbsp. whole leaves

 8 to 10 figs, stems trimmed, halved (quartered if large)

Instructions:

1. Preheat oven to 400°. In a small bowl, whisk together 1/4 cup water, the vinegar, and cornstarch. Whisk in honey and set aside. Sprinkle chicken on both sides with 3/4 tsp. salt and 1/2 tsp. pepper.

2. Heat a heavy 12- to 14-in. ovenproof frying pan over medium-high heat until hot. Add oil and swirl to coat, then add chicken skin side down and brown until skin is deep golden and crisp, 8 to 10 minutes. Turn over and brown other side, 2 to 3 minutes more. Transfer chicken to a plate and set aside.

3. Discard all but 2 tbsp. fat from frying pan, reduce heat to medium, and cook shallots until translucent, 3 to 5 minutes. Add garlic and cook 1 minute more. Add cornstarch mixture, chopped oregano, and remaining 1/4 tsp. each salt and pepper; cook until mixture bubbles and thickens, 1 to 2 minutes.

4. Set chicken skin side up in frying pan and add figs. Roast in oven until figs soften and caramelize slightly and meat is no longer pink at bone, about 15 minutes. Divide chicken, figs, and sauce among plates and top with whole oregano leaves.

Pair with 2019 Stagecoach Road Pinot Noir »

Ingredients:

1 king salmon fillet with skin (2 to 2 1/2 lbs. and about 1 in. thick; cut from tail end), pin bones removed*

 Zest and juice of 1 large orange

 1 small shallot, thinly sliced crosswise, separated into rings

 1 small, tender fennel bulb, trimmed and very thinly sliced on a diagonal, a few feathery leaves reserved (or use torn carrot tops)

 1/4 to 1/2 cup dry white vermouth, such as Dolin

 2 tablespoons extra-virgin olive oil, divided

 About 1 tsp. flake sea salt, such as Maldon, divided

 1 teaspoon white pepper

 1 teaspoon ground coriander

 5 juniper berries, crushed with fingers

 Paper-thin radish slices (2 or 3 radishes)

 Dill Crème

1/4 teaspoon coriander seeds

 1 large ripe avocado, pitted and peeled

 2 tablespoons lemon juice

 2 tablespoons roasted hazelnut oil*

 2 tablespoons dry white vermouth such as Dolin

 1 cup crème fraîche

 About 1 tsp. flake sea salt such as Maldon

 3 tablespoons finely chopped fresh dill

Instructions:

1. Preheat oven to 325°.

2. Prepare the dill crème:

2a. Pulse coriander in a food processor to break up. Add remaining ingredients except for salt and dill; whirl until smooth. Season to taste with salt. Scrape sauce into a bowl and fold in dill.

3. Cut a sheet of 18-in.-wide heavy-duty foil three times as long as salmon and center it on a rimmed baking sheet, letting ends hang over. Set salmon, skin side down, on foil. Sprinkle fish evenly with orange zest, shallot, and fennel bulb. Bring corners and sides of foil up around salmon to make a canoe with 2-in. sides.

4. Pour orange juice into a glass measuring cup and add vermouth to make 3/4 cup. Microwave until steaming (about 170°) and pour evenly over fish. Drizzle with 1 tbsp. oil and sprinkle evenly with 1/2 tsp. salt, the pepper, coriander, and juniper berries. Tightly roll ends and sides of foil together to create a pouch.

5. Bake salmon until cooked through three-quarters of the way from edge to center of thickest part (which will still look wet; open foil and cut fish to check), 12 to 25 minutes, depending on thickness.

6. Slide two long metal spatulas under fish and carefully transfer to a long platter (Murray likes to use a madeleine pan), leaving poaching liquid behind. Sprinkle radishes, about 1/2 tsp. salt, and remaining 1 tbsp. oil over fish. Scatter torn fennel fronds on top. Serve with Dill Crème

Pair with 2020 Bicentennial Chardonnay »

Ingredients:

2 beef rib-eye steaks, each 16 oz. and 1 1/4 to 1 1/2 in. thick, preferably well-marbled, grass-fed, and dry-aged

 2 tablespoons grapeseed oil, divided

 2 1/4 teaspoons kosher salt, divided

 About 1 1/4 tsp. pepper, divided

 1/4 cup butter, divided, softened

 2 tablespoons fresh thyme leaves, divided

 2 tablespoons honey, divided

 2 tablespoons cider vinegar, divided

 2 cups (5 oz.) Padrón or shishito peppers

 2 garlic cloves, thinly sliced

Instructions:

1. An hour before cooking, season steaks with 2 tsp. salt and 1 tsp. pepper and set on a plate to come to room temperature. Then, brush steaks with 1 tbsp. oil. Meanwhile, soak 1 cup fruitwood chips in a bowl of water about 30 minutes.

2. Put 2 tbsp. butter in a shallow baking dish big enough to hold steaks. Add a few cracks of pepper and 1 tbsp. each thyme, honey, and vinegar; bring to grill area. Bring ingredients for peppers to grill: the Padróns; remaining 1 tbsp. oil, 1/4 tsp. salt, and 2 tbsp. butter; a dish with remaining 1 tbsp. thyme and the garlic; and another dish with remaining 1 tbsp. each honey and vinegar. Also bring a large cast-iron skillet, wooden spoon, grilling tongs, and foil.

3. For charcoal, ignite a very full chimney of hardwood mesquite charcoal on firegrate of a charcoal grill. Arrange coals on firegrate in a slope so there's a hotter area and a cooler one. Drain wood chips and scatter over charcoal. Set cooking grate in place. For gas, heat a gas grill to high (450° to 550°). Put drained wood chips in the grill's smoking box, or seal chips in a packet of foil, cut dime-size holes, and set directly on a burner. Cover grill.

4. When wood chips start to smoke (1 to 2 minutes for charcoal, 10 to 15 minutes for gas), set steaks over hottest part of charcoal fire (or anywhere on gas grill). Grill steaks covered, turning once and moving to cooler part of charcoal fire if they start to flare up, until well browned and done the way you like, about 10 minutes for medium-rare. Transfer steaks to baking dish with butter mixture, turn to coat, and tent loosely with foil.

5. Heat cast-iron skillet on cooking grate. When hot, add 1 tbsp. oil and swirl to coat. Then add peppers and 1/4 tsp. salt. Cook, shaking skillet and stirring occasionally, until peppers are browned and blistered, about 5 minutes. Add butter and let it foam and brown, 45 to 60 seconds. Stir in thyme, garlic, and honey-vinegar, then pour mixture over steaks. Let steaks rest about 1 minute more.

6. Transfer steaks to a cutting board, leaving juices and peppers in baking dish. Slice steaks crosswise into 1/2- to 3/4-in. strips. Using a spatula, pick up strips in original shape of steaks and set on a platter. Spoon about half of juices and peppers over steaks and serve the rest in a bowl on the side.

Pair with 2017 Pinotage »