Food & Fenestra

What do napkins & Canlis’ shrimp have in Common?

When I was a senior at the University of Washington, I took a biochemistry class (I was a Microbiology Major). It was held just before lunch. One day I was really hungry and said to the boy sitting next to me “I’m so hungry I could eat a paper napkin”. He said “If you do I’ll take you to Canlis’ for dinner.” This was a real treat, as Canlis was one of the most elegant and expensive restaurants in Seattle. So I got the paper napkin from my lunch bag and started chewing. By the end of the class period, I hadonly gotten half of the napkin eaten, so I continued eating the next day. Everyone in the small class was watching me, including the professor! The napkin tasted terrible, but the dinner at Canlis was fabulous! I had the Canlis’ shrimp and loved it. I got the recipe, and have made it many times.

 

CANLIS’ SHRIMP

INGREDIENTS

2 LBS LARGE PRAWNS IN SHELL

1 OZ BUTTER

1 OZ OLIVE OIL

1⁄2 TSP SALT

1⁄2 TSP FRESH GROUND BLACK PEPPER

2 OZ DRY VERMOUTH

1⁄2 LEMON

DIRECTIONS:

Into a large skillet place olive oil and butter and allow to blend on a medium fire. Add shrimp, salt, and pepper. When you think you have too much salt, add more. This is one dish where you cannot over salt. Cook shrimp until well done, golden red.

When done, raise fire to very hot. Add lemon juice and 2 ounces dry vermouth and cook for about one minute, constantly stirring or shaking on a very fast fire. Serve as an appetizer or as an entrée.

 

Kathy's Smoked Salmon Mousse

Note From Fran: Here is my favorite hors d'oeuvre. My sister, Kathy Holland, gave me the recipe. I love salmon!

IngredIents:

1/4 smoked salmon, cut into pieces 1/2 cup whipping cream

White pepper - a little 1 tsp lemon juice

1/4 cup melted butter

Directions:

Mix salmon, whipping cream, and white pepper in a blender or food processor until smooth. Fold in the lemon juice and butter. Put in crock or small bowl and serve with unsalted crackers. Can be chilled.

 

Cream of Mushroom With Garlic Sherry Cream

by Matthew Box, Blue Sage Catering

INGREDIENTS:

½ pound gourmet brown or white button mushrooms

6 whole cloves of garlic

1 cup sherry cream

½ gal heavy cream

¾ tablespoon chicken base or mariporé

½ teaspoon fresh ground white pepper

1 cube salted butter

 

 

Directions:

• Crush and chop garlic and sauté with butter until caramelized
• Add mushrooms and sauté 30 seconds
• Reduce with sherry cream by 40%
• Add heavy cream
• Add chicken base or mariporé and white pepper
• Reduce to desired consistency (about 20%)
• (Makes 10 servings)

 

 

Serve with Fenestra’s Cabernet Sauvignon or Merlot

Italian Sausage Minestrone

by Caryl Syriani, Gimanelli’s Deli

 

INGREDIENTS:

2 lbs Gimanelli’s Italian Sausage

1 16 oz can of garbanzo beans

1 16 oz can of cannolini beans

½ cup peeled fresh garlic, chopped

1 large green bell pepper, chopped

¼ cup olive oil

5 celery stalks, diced

2 large carrots, peeled and diced

1 bunch green Swiss chard, washed and chopped

1 28 oz can diced tomatoes in juice

3 pints chicken stock

1 cup Fenestra Syrah

2 bay leaves

1 teaspoon each dry basil, oregano, thyme

Salt and pepper to taste

 

Directions:

• Heat oil in large heavy pot over medium-high heat. Remove sausage from casings, and add sausage to pot, cooking 12-15 minutes.
• Add garlic, onion, bell pepper, celery and carrots. Cook 8-10 minutes.
• Add Swiss chard and cook 4-5 minutes
• Add wine, tomatoes and juice, chicken stock, both beans and any or all dry spices or herbs.
• Lower heat, cover partially with lid and simmer 25-30 minutes.

Serve with Fenestra's Syrah!

Country Pea Soup

by Nancy Calhoun Mueller

 

INGREDIENTS:

1 pound dried green split peas

6 to 7 cups of water

¼ cup Chardonnay

1 leftover ham bone or ½ pound of bacon

3 cloves garlic, finely minced

1 onion, coarsely chopped

3 to 4 potatoes, coarsely chopped

4 to 5 carrots, peeled and coarsely chopped

Handful of fresh parsley, finely chopped

Pince of cayenne pepper

1 bay leaf

2 whole cloves

Salt and freshly ground black pepper

 

Directions:

• Rinse the split peas in a strainer. In a large soup pot over high heat, combine the peas, water and Chardonnay and bring to a boil.
• Add the hambone (or bacon), garlic, onion, potatoes, carrots, parsley, cayenne, bay leaf, and cloves. Season to taste with salt and pepper.
• Reduce the heat to medium-low and simmer, covered, for 1 ½ to 2 hours. Stir occasionally.
• Remove the pot from the heat and discard the bay leaf. Remove the hambone and shred the meat from the bone, discarding any excess fat.
• Return the meat to the soup. Taste, correct the seasonings and serve.
• (Serves 6 people)

 

Serve with Fenestra’s Chardonnay

Chili Con Carne

by Matthew Box, Blue Sage Catering

 

INGREDIENTS:

1 yellow onion, diced and sautéed

3 oz of soy sauce

3 oz of Worcestershire

2 oz of white vinegar

2 medium size cans of tomato sauce

2 medium cans of diced tomatoes

4 oz of chicken stock

1 Tablespoon of salt

1 Tablespoon of pepper

4 oz of chili powder

1 oz liquid smoke

2 oz white pepper

1 oz hot sauce

1 tsp. celery salt

1 oz cumin

1 small can of sliced olives

2 cans of white beans

2 cans of kidney beans

1 pound of hamburger

1 hot sausage link

8 oz of pulled pork

1 Guinness Stout beer (optional)

4 oz of Fenestra’s True Red

 

Sautee onions, meat and spices.  Add beer and wine and simmer for 5 minutes.  Add additional ingredients and let simmer for at least 1 hour, stirring occasionally.  (Serves 8 – 10 people)

 

Serve with Fenestra's True Red!

Cabbage and Potatoes Soup

by Caryl Syriani, Gimanelli's Deli, Pleasanton

 

INGREDIENTS:

½ cup chopped onion

3 tablespoons canola oil

2 cloves of garlic minced

3 tablespoons all-purpose flour

4 cups coarsely shredded cabbage

3 cups vegetable broth

½ teaspoon salt, or to taste

1/8 teaspoon ground black pepper

3 cups diced potato

½ cup Fenestra’s Chardonnay

 

Directions:

• In a large heavy saucepan or Dutch oven, heat oil over medium heat.  Cook onion and garlic until golden in color. Add wine and reduce.
• Stir in flour until well blended, add potato along with the broth, salt, and pepper. Bring to a boil, stirring frequently, reduce heat to low.
• Add cabbage. Cover and cook until tender, stirring frequently, about 20 minutes.
• Taste and adjust seasonings, add more salt and pepper as needed.
• (Serves 6 people)

Serve with Fenestra’s Chardonnay

PUMPKIN BREAD

by Carol Satterthwaite (long-time Fenestra Fanatic & volunteer)

INGREDIENTS:

3 cups sugar
1 cup oil
4 eggs
1 tsp nutmeg
1 tsp cinnamon
1 1/2 tsp salt
2 tsp baking soda
2/3 cup warm water
3 1/3 cup flour
2 cups pumpkin
1 cup chopped nuts

 

DIRECTIONS:

Combine all the ingredients above the line shown above. Dissolve 2 tsp baking soda in 2/3 cup warm water. Add to the above. Then add 2 cups pumpkin, 3 1/3 cups flour and 1 cup chopped nuts. Beat together and put into two greased and floured loaf pans. Bake at 350^o for 1 hour or until toothpick inserted in center comes out clean. When using fresh pumpkin, it takes longer. Let cool enough to handle pans then wrap in foil while still pretty warm.

Refrigerate if desired. This is real moist and still good after it has been in the refrigerator one week. (If it lasts that long!)

Can be complimented with... Fenestra’s Late Harvest Riesling

Dark Chocolate Orange Bars

by Marla James & Jan Bachman

Makes 24 squares

Ingredients:

4 ounces unsweetened chocolate

½ cup butter

1-1/2 cups sugar

3 large eggs

¼ cup orange juice

1 teaspoon vanilla

1 tablespoon grated orange zest

1 cup flour

 

Topping:

3 ounces semi-sweet chocolate

2 tablespoons butter

1 teaspoon orange juice

 

Directions:

1. Melt chocolate and butter together in microwave or over hot water.  Stir to combine and add sugar.

 

2. Beat eggs slightly with orange juice; add to chocolate.

Add vanilla and orange zest.  Add flour, mixing well.

 

3. Pour into greased 7 x 11-inch baking pan and bake in a 350° preheated oven for 30 minutes.  Cool.

 

4. Prepare topping:  Melt chocolate and butter together and add orange juice.  Spread evenly over cooked cake.  Allow topping to harden before cutting into small squares.

 

Note:  When you cut this chocolate confection into 24 squares, individual cubes are very small, just large enough to give you a taste of the delicious richness.  The chocolate squares go well with Fenestra's Rhone varietals.