Recipes from Frey Organic Wines

POSTED FRIDAY, AUGUST 20, 2010 – By Chef Tamara Frey

This is a simple and tasty mashed potatoes recipe and popular with my customers. It involves a slight variation of the French technique of flash-heating, where you throw some spinach and garlic into a hot pan, for example, for a quick flavor-enhancing searing. But in this case the raw spinach and chopped garlic are added to the piping-hot potatoes while mashing commences. The heat of the potatoes cooks the spinach perfectly, and leaves the garlic pungent.

If the sun is out on a warm day, use a solar oven to boil the potatoes in a carbon neutral way (see pictures below). We use a Sun Oven, not cheap, but it will pay for itself by reducing your energy bills and keeping your cooking carbon-neutral.

Serves 4 to 6.

6 medium red potatoes. Do not peel. Most of the nutrients are in the vegetable peel. Go organic if possible, as pesticide residue lingers in soil where potatoes grow.
1 bunch fresh spinach, washed and chopped.
2 cloves chopped garlic. Add more or less, to taste.
6 tablespoons unsalted butter (tasty vegan alternative: extra virgin olive oil)
1/4 to 1/2 cup of whole milk, or half and half, or cream (vegan alternative: save some of the water used to boil the potatoes).
6 tablespoons fresh chopped parsley.
Salt and pepper to taste.

Boil potatoes until soft. Drain the water and start mashing the potatoes until chunky. Mix in the butter or olive oil, chopped garlic, parsley, and chopped spinach. Add the milk or cream to your preferred consistency (if you are vegan, save some of the potato water and use it with the olive oil for the consistency you desire). Season with salt and pepper. Garnish with a sprinkle of paprika or cayenne.

Another delicious option is to add a little feta cheese, either to mash into the hot potatoes or to sprinkle on top when serving.

Organic potatoes cooking in solar oven, well above the boiling point!

Piping hot, solar cooked, carbon neutral, organic potatoes! Yum!

POSTED WEDNESDAY, APRIL 28, 2010 – By Chef Tamara Frey

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.

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!

POSTED THURSDAY, APRIL 29, 2010

Harvest 2010 will be our 30th harvest here at Frey Vineyards. In celebration we invite you, our valued customers and fans, to our recipe contest!

We've received very few submissions so far, so the deadline is extended to June 30th. Please consider submitting a recipe that uses any Frey Wine.

The winner will receive this gift basket (though ironically, not the basket itself!):

Gift basket items include an organic cotton Frey Vineyards apron, hat, corkscrew and wine cup, a bottle of Tehama Gold Organic Olive Oil, the Solar Living Source Book, and some organic chocolates (it is against the law to offer wine as a prize).

The winning recipe will be selected and prepared by Chef Tamara Frey, then photographed and featured in the recipes section of our website! Good luck, and we hope all of you will share your culinary masterpiece!

Contest Guidelines:

1. Recipe must contain Frey Organic or Biodynamic Wine.
2. Email recipe to info@freywine.com. In subject line, please write: Recipe Submission. Or send by mail to:
   Frey Vineyards
   Recipe Contest
   14000 Tomki Road
   Redwood Valley, CA 95470
3. Contest closes June 30, 2010.
4. Prizes cannot be delivered outside the USA.

POSTED MONDAY, JUNE 1, 2010 – By Chef Tamara Frey
(Copyrighted 2009, Tamara Frey)
For 6 to 10 people

1 pound softened goat cheese
1/4 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)
1/2 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!

POSTED MONDAY, OCTOBER 26, 2009 – By Chef Tamara Frey
(Copyrighted 2009, Tamara Frey)
For 4 people

This recipe is fabulous in winter months as the required ingredients are in season. Bisques can be healthy, hearty, and delicious – and they will warm you up on a winter's evening. The recipe is suitable for vegetarians, but vegan alternatives are suggested. Serves 4 people.

8 cups chopped Butternut squash (feel free to experiment with different varieties of winter squash, as they have different flavors. Three or four regular-size squash should provide 8 cups when chopped.)
4 cups (packed down) of chopped leeks (2 leeks should do it)
6 cloves of diced garlic (add more if you are a garlic lover)
2 large sprigs of minced fresh marjoram (1 teaspoon fresh, or 3/4 teaspoon if dry)
2 large sprigs of minced fresh tarragon (1 teaspoon fresh, or 3/4 teaspoon if dry)
1 ½ cups of Frey Organic Chardonnay white wine
½ cup unsalted butter (coconut oil or olive oil can also be used)
3 tablespoons toasted almonds (chop and roast in oven or on hot dry skillet until browned)
2 tablespoons chopped parsley
2 teaspoons pomegranate seeds
2 cups liquid vegetable stock (chicken stock, coconut milk, or cream can also be used)
salt and pepper to taste

Cut the squash in half, scoop out the seeds, then peel the skins. Chop it up into half-inch chunks. Slice the leeks down the middle and thoroughly rinse them before chopping them up. Dice up the garlic. When done with the chopping, get a soup pot and melt the butter over medium heat. Throw in the squash, the chopped leeks, and the diced garlic. Stir it, and after a few minutes sprinkle in the marjoram and tarragon. At this point turn up the heat and add the organic Chardonnay. Simmer a few minutes so the alcohol boils off the Chardonnay. Then add your liquid stock of choice. Turn the heat down and let simmer until the vegetables are soft. This should take from 10 to 15 minutes.

Now, purée it all in a blender or larger cuisinart. Your blender might not be large enough to blend it all at once. If you have a glass blender, be careful not to pour all the hot ingredients in the blender too quickly, as you might crack the glass. Pour it in slowly so the glass has a chance to heat up evenly. After blended to a purée, pour your bisque back into the sauté pan and season to taste with salt and pepper. If it’s too thick, you can thin it by adding more stock. Ladle into your favorite bowls and garnish with the toasted almonds, chopped parsley, and a light sprinkling of pomegranate seeds.

September, 2009 – Recipe by Eliza Frey, Frey Organic Wines, for Raw Epicurean

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.

“Noodles”
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.

“Syraw” Marinara
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!

July, 2009 – Recipe by Julie St. Pierre, Frey Organic Wines

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.

July, 2009 – Recipe by Julie St. Pierre, Frey Organic Wines

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.

Organic Sangria
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.
 
Place in the refrigerator to chill.  The longer it sits, the smoother it will taste.  When ready, serve over ice and enjoy!

May, 2009 – Recipe by Julie St. Pierre, Frey Organic Wines

Here's an amazing Organic Strawberry Tart with an elegant twist. The photos left and below are of the actual tart.

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

May, 2009 – Recipe by Katrina Frey, Frey Organic Wines

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