Archive for the ‘Recipes to pair with WillaKenzie Pinot Noir Aliette’ Category

RECIPE FOR:  Filet Mignon with Mushrooms
PAIRS WELL WITH:  2008 WillaKenzie Estate Pinot Noir Aliette

Recipe courtesy of the late great James Beard

Ingredients:

6 (6) oz. Filet Mignons, thawed
¾ lb. firm, fresh mushrooms
3 Tbsp. butter
2 tsp. flour
Salt and pepper
1 cup heavy cream, heated
6 slices French bread
6 Tbsp. butter
½ cup Scotch

Procedures:

- Slice mushrooms and sauté in 3 Tbsp. butter

- Add flour and salt and pepper to taste. Blend well.

- Stir in warm cream.

- Keep well-heated, in a separate skillet, while you sauté the filets in hot butter for 2 ½ minutes per side for rare: 3-4 minutes per side for medium rare.

- Saute bread slices in 6 Tbsp. butter, turning often to prevent butter from being absorbed.

- Arrange bread slices in a ring on a well-heated platter. Top with the filets and arrange the mushroom sauce in the center.

- Stir Scotch into pan juices, boil up 1-2 minutes, and spoon sauce over meat. Additional sauce can be passed separately.
Serves 6

RECIPE FOR:  Simple Roasted Root Vegetables
PAIRS WELL WITH:  2008 WillaKenzie Estate Pinot Noir Aliette

Recipe from Dr. Andrew Weil as published in The New York Times 11/5/2010

Thanksgiving Roasted Root Veggies

1 head garlic, separated into cloves and peeled
1 to 2 pounds root vegetables, peeled and cut into 1-inch pieces (potatoes, carrots, parsnips, turnips, rutabagas, beets, sweet potatoes)
1 medium onion, peeled, in 1/4-inch wedges
2 tablespoons olive oil
1 to 2 tablespoons smoked Spanish paprika or mild red chile powder
Salt
Pepper

1. Preheat oven to 400 degrees Fahrenheit.

2. Put vegetables (except garlic) in a bowl. Toss with the oil and sprinkle with salt, pepper and paprika or chile.

3. Spread the veggies in a roasting pan. (Do not crowd the pieces; use two pans if necessary.) Roast, stirring every 15 minutes, until tender and evenly browned, 45 to 50 minutes.

4. Add garlic cloves during the last 20 minutes. Taste and adjust seasonings.