For 6 to 10 people
1 pound softened goat cheese
¼ cup of extra virgin olive oil
1 tablespoon grapeseed oil (optional)
dash of salt (optional, to taste)
1 tablespoon fresh chopped rosemary
2 tablespoons fresh chopped parsley
1 tablespoon fresh chopped garlic
2 teaspoons balsamic vinegar
1 teaspoon fresh ground black pepper (or to taste)
½ cup chopped sun-dried tomatoes
Press the softened goat cheese flat into a platter with a raised rim (see picture). Choose your prettiest platter for best presentation. The cheese should be flattened to about 1/2 inch thick. With your hands, shape the cheese so the rim rises up about a quarter inch. This will prevent the oils from spilling off the top of the cheese. Use a fork to poke holes into the cheese, (this allows the flavors of the olive oil, vinegar, and herbs to penetrate better into the cheese). Be careful not to poke the rim.
Drizzle half of the oils onto the cheese. Then sprinkle on the fresh chopped herbs, garlic, salt, pepper, vinegar, and sun-dried tomatoes.
Drizzle the rest of the oils over the mixture. Put the cheese in the refrigerator and let marinate overnight. This allows the oils and flavors to marry right into the cheese. But this dish can also be enjoyed immediately, with no marinating.
Serve with crostini, gourmet crackers, sliced cucumbers, or carrot sticks.
This appetizer was recently served at a wedding at Frey Vineyards to 450 people. We used 5 gallons of home-made goat cheese!
(Recipe copyrighted © Tamara Frey, 2010)
The goat cheese before the topping.
This classic butter spread is easy to prepare and a favorite of my customers. Serve it on warm baguettes or fresh sour dough French bread. In fact, it’s delicious on many dishes. Spread it on baked potatoes or mashed potatoes, add it to fettuccini, brown rice, couscous, or quinoa. Also, a fresh tomato garnish goes great with many of the above pairings, though I did not include it in the recipe below. Pair it with your favorite Frey Organic Wine. I especially like it with Frey Organic Sangiovese.
1 pound of unsalted organic butter (the butter should be soft but not melted)
6 finely chopped cloves of garlic
1 heaping tablespoon of finely chopped rosemary
1 heaping tablespoon of chopped parsley (you can also use basil)
¼ cup of extra virgin organic olive oil
salt and pepper to taste
In a food processor put the butter, garlic, rosemary, and parsley. Blend all the ingredients while adding the olive oil until the mixture is smooth. Put the mixture in a bowl and garnish with rosemary and parsley leaves.
(recipe copyrighted © Tamara Frey, 2010)
The ingredients ready to go.
The first bit of olive oil into the Cuisine Art.
The ingredients thoroughly blended.
Organic Rosemary & Garlic Butter – ready to enjoy!
(Recipe copyrighted © Tamara Frey, 20101. All right reserved)
When pairing food and wine the goal is to create a complement of flavors that enhances the taste of each. Today, many chefs are taking it further by pairing wine to the specific herbs they use in dishes. French chefs have used herb-infused wine sauces for centuries, creating flavorful classic bistro dishes like mussels steamed in wine and herbs.
Spring is one of the best times of year to harvest and eat fresh herbs, when they are putting out their tender, potent new shoots that burst with flavor. A foolproof sauce for any combination of wine and herbs is to melt butter (for vegans use a butter substitute like Earth Balance spread or olive oil) in a saucepan and add herbs and wine and salt to taste, cooking it down until it thickens slightly. Serve over meat or vegetables.
We recommend the following herb and wine combinations and encourage you to experiment with new ones!
Chardonnay – tarragon, lemon, lemon thyme, basil, lavender
Frey Natural White – tarragon, marjoram, thyme, chervil
Sauvignon Blanc – dill, lovage, mint, cilantro, ginger, lemongrass
Pinot Noir – sweet basil, oregano, mint
Frey Natural Red – basil, thyme and sage
Sangiovese – garlic, sage, basil, rosemary, oregano
Syrah – sage, basil, rosemary, chocolate mint
Petite Sirah – chives, rosemary, oregano, black pepper
Cabernet Sauvignon – rosemary, chives, black pepper, mustard, chocolate mint
Merlot – basil, oregano, white pepper
Zinfandel – chipotle peppers, cumin, coriander
This “lasagna” is made with all raw ingredients, a perfect summertime entrée that is a great way to showcase some fresh garden veggies. The recipe seems long, but is quite simple. You will need a potato peeler and a food processor. Remember to use fresh, organic ingredients whenever possible.
The lasagna can be prepared in a casserole dish up to 24 hours in advance, or can be layered to individual plates and served, as shown in the photos. Either way it is a healthy, hearty dish that will please seasoned raw foodies and novices alike. Enjoy!
Makes one 8x12 casserole or six pieces of Lasagna
Bay Laurel Olive Oil
1/2 cup extra virgin, cold pressed olive oil
3 Bay Laurel leaves
Make your infused olive oil 1-2 days before preparing the lasagna for maxium extraction. Finely chop or tear the bay leaves and put them into the oil, cover and let stand at room temperature, strain before using.
2 medium zucchini
12 large swiss chard leaves
2 wide heirloom tomatoes
The zucchini and chard “noodles” can be prepared up to 12 hours in advance, they are tastier if allowed to wilt for a while.
Cut each chard leaf into 2-4 pieces, depending on the size of the leaf. Using a rolling pin or glass jar, firmly roll the leaves until you see that they are bruised (you can also use a mallet or the base of a glass and pound them until bruised). Bruising the leaves softens the tissue and makes them tastier and easier to digest. After they are well-bruised, place them on a plate, sprinkling a little vinegar between each leaf, set aside.
With a potato peeler, “slice” the zucchini across its mid section. The result is a wide and flexible “noodle”.
With a serrated knife, slice the heirloom tomato into several thin rounds.
4 paste tomatoes, such as Roma, (or any other tomato, but the sauce will be more watery)
1/3 cup Frey Organic Syrah wine
1 red or green bell pepper
1 fresh cayenne pepper
1/2 cup roughly chopped onion
1/2 cup fresh basil leaves
4 cloves garlic
nutritional yeast (optional)
sea salt to taste
Combine ingredients in a food processor and blend until smooth. Nutritional yeast can be added if the sauce is too liquid.
Olive Pine Nut Paste
3/4 cup sun cured black olives
3/4 cup pine nuts
1/2 cup goji berries or date meat
Combine ingredients in a food processor and blend. Add a little water, wine, or oil if the mixture is too dry.
Herbed Cashew “Cheese”
1 1/2 cup soaked raw cashews
3 Tbs. Thyme
3 Tbs. Fresh parsley
3 Tbs. Fresh Basil
sea salt to taste
Combine ingredients in a food processor and blend. Add a little water, wine, or oil if the mixture is too dry.
Layer the noodles, marinara, olive paste and cheese, drizzling the infused olive oil between layers. Garnish with fresh basil and serve. Enjoy!
Note: Numerous variations of this recipe are possible. Some like to make a mushroom or walnut pate instead of the olive paste. Carrots also make nice noodles if sliced with the peeler. You can use any herbs or make it spicier by adding more pepper or garlic. With fresh organic ingredients, you can’t go wrong!
This elegant chicken dish is easy to prepare and never fails to impress. It’s a versatile recipe that tastes delicious with potatoes, rice or pasta. Serves 4-6.
Organic Chardonnay Chicken in Tarragon Mushroom Sauce
4 organic boneless, skinless chicken breasts
1 tsp olive oil
1 T butter
1 large shallot, minced
17 fresh tarragon leaves
Salt and pepper
¾ cup Frey Organic Chardonnay wine
½ cup heavy cream
1 tsp arrowroot
1 tsp Dijon mustard
1 lb fresh mushrooms, sliced
Rinse the chicken, pat dry, and season with salt and pepper. Add the oil to a large skillet and cook the chicken over medium-high heat until golden brown on both sides (about 15 minutes). Remove chicken and set aside.
Next, lower heat to medium and add 1 tablespoon butter, the minced shallots and tarragon. Sauté, stirring frequently for about a minute. Add the sliced mushrooms and increase the heat to medium high, stirring occasionally until they appear medium to dark brown in color.
Push the mushrooms around the edge of the skillet and return the chicken to the center of the pan. Pour the wine over the chicken, and adjust heat to simmer lightly for 5-7 minutes, depending on thickness of chicken.
Meanwhile, mix the cream, arrowroot and mustard. Turn the chicken, pour the cream mixture into the pan and simmer lightly for another 5-7 minutes. Serve immediately.
This may be the most refreshing way to drink red organic wine during these hot, summer months, a favorite from Spain and Portugal. It’s a real crowd-pleaser, too -- so feel free to double or triple this easy recipe, as needed. Just keep in mind that once made, you’ll want to chill from 2 to 6 hours before serving. One bottle serves about 5.
1 bottle Frey Organic Natural Red wine
2 organic oranges (one sliced, one juiced)
1 organic lemon
3 T organic sugar
¼ cup Triple Sec
Wash fruit thoroughly. For each batch, slice the lemon and 1 of the oranges and place in your pitcher or jar. The sangria pictured here was made in a large canning jar. Sprinkle with the sugar, and mash into the fruit with a wooden spoon until the sugar is dissolved. Add the juice of the second orange along with the Triple Sec. Then add the wine and stir.
Place in the refrigerator to chill. The longer it sits, the smoother it will taste. When ready, serve over ice and enjoy!
Here's an amazing Organic Strawberry Tart with an elegant twist.
Organic Strawberry Tart
(plan for 2-1/2 hours, which includes cooling time)
For Tart Shell - (to fill a 10-inch fluted tart pan with removable bottom)
3/4 cup Organic Whole Wheat Pastry Flour
1/2 cup Organic Unbleached White Flour
3 tablespoons Organic Sugar
1/4 teaspoon Salt
6 tablespoons Organic Unsalted Butter, cut into small pieces
1 tablespoon Organic Whole Golden Flax Seeds
1 large Organic Egg Yolk
1/2 teaspoon Pure Vanilla Extract
1/2 teaspoon Fresh Lemon Juice
3 tablespoons iced water
For Filling & Dessertage Glaze
1-1/2 lb strawberries (about 1-1/2 qt) trimmed and quartered
1/4 cup Organic Sugar
3/4 cup Frey Organic Dessertage Port Wine
2 cups Mascarpone (1 lb)
1/4 cup Organic Confectioner's Sugar
1 teaspoon Fresh Lemon Juice
1/2 teaspoon Grated Lemon Zest
1 teaspoon Pure Vanilla Extract
MAKE TART SHELL by blending flours, sugar, salt, and butter in a bowl with a pastry blender (or pulse in a food processor) until mixture looks like coarse meal. Don't overwork -- pieces of butter should be pea-sized. Beat together yolk, vanilla, lemon juice, and water, then drizzle over flour mixture and stir with a fork (or pulse) until mixture is blended together.
Gently knead with floured hands on a lightly-floured surface until a dough forms, then gently knead a few times. Press into a 5-inch disk. Place in the center of the tart pan, and using your fingers, spread and push dough to evenly cover the bottom and sides of the pan. Prick the bottom of the tart shell all over with a fork and place in the freezer while the oven is preheating (about 10 minutes).
Preheat oven to 350°F with the rack in the middle.
Line tart shell with foil and fill with pie weights or dried beans. Bake until side is set and edge is pale golden, about 15 minutes. Carefully remove foil and weights and continue baking until your shell is deep golden color, about 15 minutes more. Allow tart to cool thoroughly, about 45 minutes.
PREPARE FILLING WHILE TART SHELL COOLS
Stir together prepared strawberries and sugar in a bowl and let stand about 30 minutes, stirring occasionally. Strain in a sieve set over a small saucepan, reserving berries. Add Dessertage to the liquid in the saucepan and boil until reduced to about 1/4 cup, which may take up to 30 minutes. Transfer to a small bowl to cool slightly.
In the meantime, blend the mascarpone, confectioner's sugar, lemon juice, zest, vanilla, and just a pinch of salt.
TO ASSEMBLE THE TART
Spread the mascarpone mixture evenly into the cooled tart shell, then top with the strawberries. Drizzle the Dessertage glaze all over the tart.
Makes 8 Servings
Katrina Frey's Leeks in Wine Sauce is appropriate this time of year when the leeks are in full allium! Begin your Spring cooking expedition by pouring for yourself and friends a glass of one of the Frey dry organic red wines, and save about 2 cups for the following recipe:
Leeks in Wine Sauce
Take 6 medium sized leeks from your Spring or Fall garden, or organic food store
Slice them all lengthwise, and clean them really well (all the folds)
Then slice them into 5 inch pieces and they're ready
Heat about 5-6 tbsp olive oil in a deep cast iron skillet
Add the leeks and stir them on medium heat until they have all wilted
Pour two cups wine (we recommend the Frey Natural Red, although any of the reds would work well) over the mixture
And add water as necessary to submerge the leeks in liquid
Mix in 2 tbsp tamari or 1 1/2 tsp salt
Cover the mixture, turn to low heat, and let stew for about 35 minutes (or until very tender), checking every 10 or so minutes to make sure they aren't sticking
Enjoy your vegan meal as an entrée or as a delectable side dish