roasted tomato onion marmalade, potato fondant

Strip Loin Noisette

California Table Wine, 2022 Orin Swift Cellars, St. Helena, CA

ORIN SWIFT

Skillet Gnocchi

raspberry mousse, chocolate sauce, tuile cookie, mixed berries

Chocolate Raspberry Rendezvous

roasted asparagus, basil citrus gremolata, roasted shallot beurre blanc

Lobster Tail Milanese

roasted corn relish, mild roasted pepper beurre blanc

Fire Roasted Shrimp with Avocado Blini

Preheat the oven to 200°C (400°F). Halve the cherry tomatoes and slice the onion thinly.

Prepare the Vegetables

In a baking dish, toss the cherry tomatoes and sliced onion with olive oil, balsamic vinegar, sugar, salt, and black pepper. Roast in the preheated oven for about 25-30 minutes until caramelized.

Roast the Tomatoes and Onions

Remove from oven and let cool slightly. Blend the mixture until you achieve a chunky marmalade consistency. Set aside.

Blend the Marmalade

Peel the Yukon Gold potatoes and cut them into cylindrical shapes, about 2 inches thick.

Prep the Potatoes

In a large skillet, melt the butter over medium heat. Add the potatoes and sear on all sides until golden brown, about 5 minutes.

Sauté the Potatoes

Pour in the chicken broth, add fresh thyme, salt, and black pepper. Bring to a simmer and cover the skillet. Cook for about 20-25 minutes, or until the potatoes are tender.

Add Broth and Seasonings

Remove the lid and let the broth reduce until it thickens slightly, about 5 minutes. Set aside.

Finish Cooking

Pat the strip loin steaks dry with paper towels. Season both sides generously with salt and black pepper.

Season the Steaks

In a hot skillet, heat olive oil over high heat. Add the steaks and sear for about 3-4 minutes on each side for medium-rare, or until desired doneness.

Sear the Steaks

Remove the steaks from the skillet and let them rest for 5 minutes before slicing.

Rest the Steaks

Cherry tomatoes

Onion

Olive oil

Balsamic vinegar

Sugar

Salt

Black pepper

Yukon Gold potatoes

Butter

Chicken broth

Fresh thyme

Strip loin steak

Harvest Cabernet Sauvignon, Merlot, and Zinfandel grapes from the vineyard, ensuring they are ripe and free from rot.

Harvesting Grapes

Crush the harvested grapes to release their juices. Use a grape crusher or do it by foot for an authentic experience.

Crushing Grapes

Transfer the crushed grapes into a fermentation vessel. Add yeast to the mixture and stir well. Allow it to ferment for 7-10 days at a controlled temperature.

Fermentation

After fermentation, press the mixture to separate the liquid from the solids. Collect the liquid into a clean fermentation container.

Pressing

Add 500ml of water to the pressed wine. Then, add 50g of oak chips to impart flavor and complexity.

Adding Water and Oak Chips

Let the wine age in a cool, dark place for at least 6 months to develop its flavors.

Aging

Once aged, bottle the wine in clean bottles and seal with corks. Label the bottles with the vintage year and varietal.

Bottling

Cabernet Sauvignon Grapes

Merlot Grapes

Zinfandel Grapes

Yeast

Water

Oak Chips

In a large pot of salted boiling water, add the gnocchi. Cook according to package instructions until they float to the surface, usually about 2-3 minutes. Once cooked, drain and set aside.

Cook the Gnocchi

In a large skillet over medium heat, add a drizzle of olive oil. Once hot, add the sliced mushrooms and sauté for about 5-7 minutes until they are golden brown and have released their moisture. Remove the mushrooms from the skillet and set aside.

Sauté the Mushrooms

In the same skillet, add the butter. Allow it to melt and cook until it turns a light golden brown, stirring frequently to avoid burning. This should take about 3-4 minutes.

Make the Beurre Noisette

Once the butter has browned, add the fresh sage leaves to the skillet. Cook for about 1 minute until the leaves are fragrant and crispy.

Add Sage

Return the sautéed mushrooms to the skillet. Add the cooked gnocchi, heavy cream, salt, and black pepper. Stir gently to combine all the ingredients, allowing the cream to coat the gnocchi and mushrooms.

Combine Ingredients

Sprinkle the grated Parmesan cheese over the gnocchi mixture. Stir until the cheese melts and everything is well combined. Adjust seasoning with more salt or pepper if needed.

Finish with Parmesan

Remove from heat and serve immediately. Enjoy your creamy sage beurre noisette gnocchi!

Serve

Gnocchi

Mushrooms

Fresh sage leaves

Heavy cream

Parmesan cheese

In a small bowl, combine the gelatin powder and water. Let it sit for about 5 minutes until it blooms.

Prepare the Gelatin

In a blender, combine the fresh raspberries and sugar. Blend until smooth, then strain through a fine-mesh sieve to remove seeds.

Make the Raspberry Puree

In a saucepan over low heat, add the bloomed gelatin and raspberry puree. Stir until the gelatin is completely dissolved. Remove from heat and let cool.

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the cooled raspberry mixture into the whipped cream until fully combined.

Whip the Cream

Spoon the raspberry mousse into serving glasses and refrigerate for at least 2 hours or until set.

Chill the Mousse

In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat.

Heat the Cream

Add the chocolate chips to the hot cream and let sit for 2 minutes. Stir until the chocolate is completely melted and smooth. Stir in the vanilla extract.

Melt the Chocolate

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Preheat the Oven

In a mixing bowl, combine melted butter, sugar, flour, egg whites, and vanilla extract. Mix until smooth.

Mix the Ingredients

Spoon small amounts of the batter onto the prepared baking sheet, spreading them thinly into rounds.

Shape the Cookies

Bake for about 10-12 minutes or until the edges are golden brown. Remove from oven and let cool slightly before shaping them into tuile forms.

Bake the Cookies

Wash and slice strawberries, and combine them in a bowl with blueberries and blackberries. Set aside.

Prepare the Berries

Fresh raspberries

Granulated sugar

Gelatin powder

Semi-sweet chocolate chips

Vanilla extract

Unsalted butter, melted

All-purpose flour

Egg whites

Strawberries, sliced

Blueberries

Blackberries

Preheat your oven to 400°F (200°C). Using kitchen scissors, carefully cut the top shell of the lobster tails lengthwise. Gently pull the meat out of the shell, keeping it attached at the base, and lay it on top of the shell. This will help the meat cook evenly.

Prepare the Lobster Tails

Drizzle the lobster tails with olive oil, and season with salt and black pepper. Ensure the meat is well coated.

Season the Lobster

In a bowl, mix the breadcrumbs with grated Parmesan cheese. Press this mixture firmly onto the lobster meat to create a crust.

Coat with Breadcrumbs

Toss the trimmed asparagus with olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for 10-12 minutes until tender and slightly charred.

Roast the Asparagus

Place the lobster tails on a baking sheet and bake them in the preheated oven for 15-20 minutes, or until the meat is opaque and cooked through.

Bake the Lobster Tails

In a saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped shallots and sauté until translucent. Pour in the white wine and lemon juice, and reduce by half. Slowly whisk in the remaining butter until the sauce is smooth and creamy.

Make the Shallot Beurre Blanc

In a small bowl, combine the chopped basil, lemon zest, minced garlic, and a pinch of salt. Mix well to combine.

Prepare the Basil Citrus Gremolata

On each plate, arrange the roasted asparagus, top with the baked lobster tail, drizzle with the shallot beurre blanc, and sprinkle the basil citrus gremolata on top.

Plate the Dish

Lobster tails

Breadcrumbs

Parmesan cheese, grated

Asparagus, trimmed

Shallots, finely chopped

White wine

Lemon, zested and juiced

Fresh basil, chopped

Garlic, minced

In a bowl, combine the shrimp, olive oil, minced garlic, smoked paprika, salt, black pepper, and lime juice. Toss to coat the shrimp evenly.

Prepare the Shrimp

Preheat a grill or grill pan over medium-high heat. Place the shrimp on the grill and cook for about 2-3 minutes on each side until they are pink and opaque. Remove from heat and set aside.

Roast the Shrimp

In a large bowl, combine the mashed avocados, flour, baking powder, eggs, milk, salt, and melted butter. Mix until the batter is smooth and well combined.

Heat a non-stick skillet over medium heat and lightly grease with butter. Pour small amounts of the batter onto the skillet, forming small pancakes. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.

Cook the Blini

In a medium bowl, combine corn kernels, diced red bell pepper, diced red onion, chopped cilantro, lime juice, and salt. Mix well and set aside.

Prepare the Relish

In a saucepan, combine white wine and shallots. Bring to a boil and reduce until only 2 tablespoons of liquid remain. Lower the heat and whisk in the butter gradually until melted and emulsified. Stir in the pureed roasted red pepper, heavy cream, and salt. Keep warm until serving.

Strip Loin Noisette

Orin Swift

Skillet Gnocchi

Chocolate Raspberry Rendezvous

Lobster Tail Milanese

Fire Roasted Shrimp With Avocado Blini