Archive for the ‘Recipes’ Category

Chef Eric Ferguson of Nick’s Italian Cafe wowed everyone’s taste buds at our Valentine’s Day event with his brand new scrumptious Lamb
Lasagna. This recipe was designed to pair perfectly with our 2010 Jory Hills and we are excited to share it with our members.

Click here to download recipe card 

Recipe for:   Lamb Lasagna  ~  (Serves 4)
From the Kitchen Of:  Chef Eric Ferguson,  Nick’s Italian Cafe
• Ingredients:
1 pound of ground Lamb
1 large chopped yellow onion
2 stalks of chopped celery
3 cloves of chopped garlic
1 – 16.oz can of San Marzano Crushed Tomatoes
1 Parmesan Rind (optional)
1 cup of Willakenzie “Jory Hills” Pinot Noir

• Additional ingredients for final step:
12 ounces of Ricotta Cheese
12 ounces of Parmesan Cheese
2 cups of chopped Crimini Mushrooms

• Cooking instructions for the Lamb Ragu:
In a heavy bottom pan, over medium heat, brown the ground lamb. Add the rest of the
ingredients, salt & pepper to taste and simmer for 1 hour.

• For the pasta:
(2 options) Find a local pasta shop, i.e. Pasta Works or purchase regular Lasagna noodles
at your favorite grocery store Cook Lasagna noodles in boiling water for 10-15 minutes
or until soft.

For the Béchamel Sauce:
Ingredients
5 tablespoons butter 4 tablespoons all-purpose flour
4 cups milk 2 teaspoons salt
¼ teaspoons freshly grated nutmeg

• Cooking instructions for the Béchamel Sauce:
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir
until smooth, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter
mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes,
stirring constantly, then remove from heat. Season with salt (no pepper) and set aside until
ready to use.

• Assembly of Lasagna:
In a battered Lasagna pan or casserole, layer the pasta noodles to cover bottom of pan. Layer
the Lamb ragu, ricotta cheese, Parmesan cheese, mushrooms and béchamel sauce. Repeat layering
ingredients 3 times. Top the last layer with Parmesan cheese.

• Cooking instructions:
Preheat oven at 350 degrees. Bake Lasagna for 30-40 minutes or until golden brown and
bubbly. Set and rest lasagna for 15 minutes, cut in squares and serve.
Buon appetito… Chef Eric!

< Pair with the 2010 WillaKenzie Estate Pinot Noir Jory Hills

We are excited to bring you this delicious recipe for Orecchiette Bolognese with Chestnuts from db Bistro Moderne in Miami. Db Bistro recently hosted us for our traveling tasting series- WKE on Tour. They were the most gracious hosts and provided phenomenal fare paired with our unique WillaKenzie wines. We hope you enjoy Chef Godard’s twist on this Italian staple. Try it alongside our 2010 Pinot Noir Kiana. WKE On Tour is coming to a city near you, check www.willakenzie.com/events or our monthly e-newsletter for details!

Click here to download recipe card 

Recipe for:   Orecchiette Bolognese with Chestnuts  ~  (Serves 4)
From the Kitchen Of:  Chef Matthieu Godard,  db Bistro Moderne – Miami, FL

Part 1:  Chestnut Pasta Dough (makes 1 pound)

Ingredients:
1 cup semolina “oo” flour, plus more for dusting
2 1/4 cups chestnut flour
1 cup lukewarm water
Pinch of salt

Directions:
< Sift “oo” flour and chestnut flour together onto a large work surface to form a mound. Make a well in the center. Pour water into the well and add salt. Using a fork, slowly incorporate flours, beginning with inner rim of well, into the water until it forms a dough. Gather dough together with your hands to form a rounded mass. Begin kneading with the palms of your hands until dough becomes smooth and elastic, about 10 minutes.

< Divide dough in half and wrap each half with plastic wrap. Let rest 1 hour.

< Cut each piece of dough in half. Working with one piece at a time, roll out dough 1/4 inch thick. Cut dough into 1-inch-thick strips and roll into 1/2-inch-thick rope. Cut rope crosswise into 1/4-inch pieces and lightly dust with flour.

< Repeat process with remaining dough.

< Press each piece of dough along the blade of a butter knife and turn over with your thumb; place orecchiette on a floured baking sheet. Cover until ready to use. Repeat process with remaining pieces.

Part 2:  Bolognese with Chestnuts

Ingredients:
1 1/4 lb thickly sliced smoked ham, torn into small pieces
2 tbs extra-virgin olive oil
1 1/4 lb ground beef chuck
Pinch of ground cloves
1 celery rib, finely chopped
1 carrot, finely chopped
1 onion, finely chopped
2 garlic cloves, very finely chopped
1 tbs finely chopped sage
1 tbs finely chopped rosemary
1/4 tsp crushed red pepper
1 1/2 c. dry red wine
1 can 28oz tomato puree
2 c. chicken stock or low-sodium broth
Pinch of sugar
salt & freshly ground pepper
1 lb orecchiette pasta (see reverse)
1/2 c. heavy cream
1 c. cooked whole peeled chestnuts, coarsely chopped (4 oz)
2 tbs very finely chopped flat-leaf parsley
Freshly grated Parmesan cheese, for serving

Directions:
< Pulse the ham pieces in a food processor until they are coarsely chopped.

< In a large, deep casserole dish or Dutch oven, heat the olive oil. Add the chopped ham, beef chuck and cloves and cook over high heat, stirring once or twice, until the meat begins to brown, about 10 minutes. Add the celery, carrot, onion and garlic to the meats and cook, stirring, until the vegetables are barely softened, about 3 minutes. Stir in the sage, rosemary and crushed red pepper and cook until fragrant, 2 to 3 minutes. Add the red wine and cook until it is nearly evaporated, about 10 minutes. Add the tomato puree, chicken stock and sugar, season with pepper and bring to a boil over moderately high heat.

< Simmer uncovered over low heat, stirring occasionally, until the sauce is thick and reduced by half, about 45 minutes.

< Meanwhile, in a large pot of boiling salted water, cook the orecchiette until al dente.

< Stir the heavy cream into the bolognese sauce and simmer for 5 minutes. Stir in the chopped chestnuts and parsley and season lightly with salt. Drain the pasta and transfer to a large bowl. Spoon the bolognese sauce over the pasta and serve, passing the Parmesan on the side.

< Pair with the 2010 WillaKenzie Estate Pinot Noir Kiana

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Blueberry Lamb Lollipops
From the Kitchen Of: Chef Michael Pellegrino, Max’s Wine Dive – Houston, TX

Max’s Wine Dive is an award winning restaurant serving gourmet comfort food along with top notch wines, not to mention one of our favorites in Houston!

Ingredients:

MAIN:
1 Rack of Lamb
1 Tbs. Salt
1/2 Tbs. Pepper
1/3 Cup Olive Oil
5 Cloves of Garlic
3 Sprigs of yme
6 Juniper Berries

BLUEBERRY SAUCE:
1/2 Cup Blueberries
1/2 Cup Port
1 Tbs. Sugar
1/2 Cinnamon Stick
1 Star Anise
2 Tbs. Balsamic Vinegar
2 Tbs. Butter

Directions:

MAIN:
• Coat Rack of Lamb in Salt & Pepper and place in a Ziploc bag
• Add Olive Oil, Garlic, Thyme, and Juniper Berries to Ziploc bag and mix well
• Place Bag in refrigerator and let marinate for 2 – 24 hours
• Take Lamb Rack out of the refrigerator and allow to warm up to room temperature.
• Discard all other ingredients in the bag.
• In an oven-proof skillet heat up 1 Tablespoon of Olive Oil
• When pan starts to lightly smoke add Lamb Rack and sear on both sides
• Place skillet with Lamb meat-side up in a 350°F oven and cook to desired doneness
• Remove lamb from pan and keep all drippings in the pan for use in the sauce

BLUEBERRY SAUCE:
• In the same skillet you cooked the Lamb, add all the ingredients except the Butter
• Scrape the bottom of the skillet as you stir, reduce by 2/3
• Stir in the Butter and season with Salt and Pepper to taste
Plating:
• Slice the Rack into Chops and spoon Sauce over each Chop