Recipes


All Recipes In ‘Pasta‘


Thai Cold Noodle Salad

Ingredients: 2lb cooked Yaki Soba Noodles 2 Cups Shredded Carrot 2 Cups Shredded Cabbage 2 Cups Slivered Snow Peas Sauce: 3 Cans Coconut Milk 3 Garlic Cloves Chopped 3-4 medium Shallots Chopped 2 Cups Chopped Rhubarb 1 Garlic Scape Chopped 2 TBS Ginger, peeled and chopped Lime Juice to taste Salt and pepper to taste… Read More »

2010 Warrick Red Reserve — Beef Stroganoff with Mushrooms and Celery Root

2010 Warrick Red Reserve – This is a complex, full-bodied blend of Tempranillo, Zinfandel and Malbec.  It was aged for 30 months in small French oak casks. Beef Stroganoff with Mushrooms and Celery Root Serves 4 10 oz mushrooms, destemmed and sliced 1 pound hanger steak (skirt, flank, or flatiron work as well), sliced into 1″ pieces… Read More »

2011 Warrick White Reserve – Crab and Parsnip Mac and Cheese

2011 Warrick White Reserve – Our reserve blend of Chardonnay and Viognier spends 18 months on oak which creates a rich oak spiciness and creamy mouth feel. Flavors of ripe pear lead to a rich, elegant finish. Drink now or cellar for 5 years. Crab and Parsnip Mac and Cheese serves 4-6 4 oz butter… Read More »

2008 Merlot- Hazelnut Sauce

2008 Merlot  Our 2008 Merlot has aromas of plum and vanilla. The full tannins and bright acidity contribute to a round, smooth finish. Enjoy now or age for 3-5 years. Hazelnut Sauce  Yields 3 cups 3 cups shelled hazelnuts 3 clove garlic 2 slices crunchy bread, crusts removed 1 ½ cups milk 1 c grated… Read More »

2007 Merlot – Red Wine Braised Mushrooms

2007 Merlot – Our latest Merlot has aromas of plum and vanilla balanced by full tannins and bright acidity that contribute to a round, full finish. Red Wine Braised Mushrooms Makes 4 servings 2 Tbs olive oil 1 Tbs butter 1 c chopped onion 2 cloves garlic, minced 2 c sliced fresh mushrooms 2 c dried… Read More »