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Recipes from Frey Organic Wines

POSTED MONDAY, APRIL 7, 2014 – By Lil Frey

A tasty recipe from Lily Frey, who likes to make these appetizers for a crowd.  We’ll be enjoying these at our Earth Day Biodynamic Farm Tour & Dinner!

stuffed mushrooms

Ingredients:
20 brown or white button mushrooms
½ lb sausage, removed from casings or uncased (Vegetarian option: Add ¾ c. cooked wild rice or bread crumbs and extra onion and greens)
5 cloves garlic, minced
½ large onion, or 1 small onion, chopped fine
2 tbsp. minced fresh sage
¼ c. Frey Organic white wine
1 c. finely chopped greens (nettles, chard, kale etc.)
½ c. cooked wild rice
8 oz. cream cheese, at room temp.
1 egg yolk
¾ c. grated Parmesan cheese
2 tbsp. garlic butter (or 2 tbsp. melted butter with a clove of crushed garlic)
Salt & pepper to taste

Preparation:
1) Wash mushrooms and pop out stems. Chop the stems finely and set aside.   
2) Brown and crumble sausage in a pan. Set aside to cool.   
3) Using the same pan, sauté the onions, garlic and sage for 3 min. Add wine, then let it cook off. Add mushroom stems, then the greens, and let cook another 3 min. or until onions are translucent and greens are done. Add salt and pepper to taste. Set aside to cool.   
4) Sauté mushroom tops in garlic butter with salt 4-5 minutes each side or until mushrooms are soft and partly cooked.  Set aside and let cool.  
5) In a bowl, combine cream cheese and egg yolk. Add cooled sausage, onions, mushroom stems, rice, parsley and ¾ C of the grated cheese.   
6) Butter or oil a pan around 9 by 14 inches in size.   
7) Heap each mushroom with stuffing and place in pan. Extra stuffing can go around mushrooms or refrigerated for later use.   
8) Sprinkle remainder of grated cheese over the tops and bake at 350 degrees for 20-25 minutes or until golden brown.

Share and enjoy with a chilled glass of Frey Biodynamic Chardonnay!

Favorite recipes from Chef Tamara Frey, the Frey Family and friends.

POSTED WEDNESDAY, DECEMBER 4, 2013 – By Chef Tamara Frey

This traditional Jewish recipe has been enjoyed by our family since the early 1970’s when a dear friend of ours introduced it to us. It was a version of the sacred bread used for the Jewish Sabbath, and passed down from her family. We have always enjoyed this special bread at weddings, Thanksgiving and Christmas, and would like to pass it on to you.

Fresh challah breadFresh Challah Bread.

Makes two large loaves

8 cups bread flour
2 teaspoons salt
2 tbsp. dry yeast
3 ½ cups milk
4 tbsp. honey
6 tbsp. unsalted butter
4 eggs
1 cup walnuts (optional)
5 more cups of flour

In a large bowl, stir together 4 cups of the flour with the salt and dry yeast. Save the remaining 4 cups of flour for later.

Next, place a sauce pan on low heat and mash up the butter, milk and honey. You can use a large fork or a whisk to do the mashing and mixing. Don’t let it get too hot or it will kill the yeast.  When butter is melted and mixed with the milk and honey, remove from heat and add to the dry ingredients. Beat with a whisk until well mixed. This mixture is called a sponge. Cover with a damp cloth. Then place the sponge in a warm draft-free area for 15 minutes to let the yeast activate.

With the mixture still in the bowl, whisk in 3 eggs (as well as the optional 1 cup of walnuts.) Slowly add the remaining flour one cup at a time for the first 3 cups.  Beat well with a wooden spoon after each addition.  As the dough develops it will slowly come away from the sides of the bowl and become less sticky.  At this point take the dough out and put it on a floured surface to start the kneading.  Keep adding the flour in small increments until the Challah dough is smooth, elastic, and forms a ball.  Knead the ball of dough for about 10 minutes more to develop the gluten. This is a great upper-body strengthening exercise!

I was taught that when you pull the dough apart, if it stretch’s thin, and does not break, it’s ready.  (If you used whole wheat dough it will not be as elastic.)

Now, let’s let it rise. Dust a large bowl with flour, or smear with softened butter. Put in the dough and cover with a damp cloth and let sit in a warm place for approx. 45 minutes.  A warm oven works well in cold weather. Let the dough rise until it doubles in bulk.  (When using whole wheat flour, it rises and softens, but does not double in size.)  Punch the dough down back to size, put it back on a board, and knead into a ball. Divide dough in half.  Then divide each half into three. Roll each of the 6 pieces of dough into a long, thin strand. Braid three strands at a time, forming 2 loaves. Place braided dough on a cookie sheet in a warm area and let them rise. After they rise and are soft to the touch, beat an egg in a small bowl and very, very gently brush the egg wash onto the loaves using a pastry brush.  Sprinkle with poppy seeds.  (The risen dough is a bit fragile at this stage when ready to go in the oven.  Don’t jostle it.  If it deflates, knead it again and let it rise again.)

Preheat oven to 350 degrees. Place the two breads in oven and bake for approx. 35 to 40 minutes, or until Challah is golden brown and sounds hollow when knocked gently with your knuckles.

It’s superb when served with sweet butter!

Challah doughChallah dough made with whole wheat and added wallnuts.

(recipe & images copyrighted © Tamara Frey, 2013. All right reserved.)

POSTED SUNDAY, AUGUST 11, 2013 – By Chef Tamara Frey

This is a simple veggie dish, and both vegans and meat eaters will love it.  It will go perfectly with a pesto pasta or grilled chicken, or even as the main course.  It has no meat, no dairy products, yet has an almost meaty flavor and texture!

Rosted Veggie Marinade

Serves 6 to 8

1 cup Frey Biodynamic Chardonnay
4 cloves peeled garlic
1 apple, core removed
¼ teaspoon ground cayenne pepper
1 tbsp. chopped rosemary
2 bay leaves
1 tbsp. honey
2 tbsp. Dijon mustard
½ teaspoon salt
3/4 cup olive oil

2 red bell peppers
2 yellow bell peppers
4 portobello mushrooms
3 onions (1 red, 1 yellow, 1 white, if possible)
2 zucchinis

2 fresh tomatoes, or 8 cherry tomatoes

The Marinade: Except for the olive oil, put all the ingredients for the marinade into a blender, (or Cuisinart).  Pour in the Chardonnay, then throw in the garlic cloves, the apple, cayenne, rosemary, bay leaves, honey, Dijon mustard, and the salt.  Blend it for a few seconds.  Then pour in the olive oil very slowly, in a thin stream, with the blender running.  Your marinade is ready!

Chop the Veggies: Chop them up but not too much!  Leave them big and chunky, like large slices of meat.  I prefer red and yellow bell peppers as their colorful hues are not lost to the roasting as much as green peppers.  I also prefer various colors of onions to have in the mix, all of which adds to the visual delight of the final product.  If the bit of stem on the portobellos look dried or aged, you can cut them off, but keep those portobello slices big and thick.  The same for the zucchini slices.

Let’s Marinate!  Put the chopped veggies into a large bowl and pour over the marinade. Stir the veggies thoroughly so the marinade coats every piece.  Let it sit for 4 hours, remixing about every 45 minutes as the marinade tends to settle to the bottom of the bowl.

Let’s Roast! Put the marinated veggies into a wide roasting pan (such as a cookie sheet or lasagna pan) and spread it out about an inch high.  Put in pre-heated oven at 400 degree.  After fifteen minutes, stir the veggies with a spoon.  Cook for another 10 minutes and check if veggies are done to your liking.  I prefer them al dente, with some firmness still on the insides and not mushy through and through.  Garnish with slices of fresh tomatoes. Enjoy with a glass of Frey Biodynamic Chardonnay!

(recipe & images copyrighted © Tamara Frey, 2013. All right reserved.)

Below are photos of some of the steps for this recipe:

Chopped portabellaPortobellos sliced thick.

Pouring the MarinadePouring in the marinade over the chopped vegetables.

Mixing veggies & MarinadeStirring and coating the veggies with the marinade.

Veggies coasted with marinadeVeggies marinating.

DetailClose-up of the final dish. Enjoy!

POSTED THURSDAY, MAY 9, 2013 – By Chef Tamara Frey

This is a wonderful salad topped with a fillet of sole and drizzled with a vinaigrette made with Frey Dessertage Port, a flavorful organic sweet wine.  The sole is best if fresh, when it smells like scallops.

Carolyn Dismuke will be showcasing the creative ways of cooking with Dessertage Port at DrinkThoseWords.com in the coming months. Be sure to check it out!

Blood Orange Sole SaladPouring on the Dessertage Vinaigrette to the Sole Salad.

Serves 4
Ingredients:
1 lb. sole fish (vegan alternative: portobello mushroom, 4 large caps)
salt
pepper, coarsely ground
1 cup & 6 tablespoons Frey Dessertage Port organic sweet wine
2/3 cup & 1 tablespoon extra virgin olive oil
1 large head red butter lettuce
½ cup raw pecans
1/2 red onion
1 teaspoon fresh minced ginger root
2 tablespoons rice wine vinegar
1 blood orange
1 avocado
2 teaspoons coconut oil

Marinating the filetMarinating the sole fillets with Dessertage Port.

1.  Let’s get the sole marinating in the Dessertage Port by first laying out the fillets in a dish. (Vegan alternative: use 4 large caps of portobello mushrooms and prepare the same way).  With a sharp knife slice into the fillets about halfway through, each slice half inch apart.  This will allow the marinade to seep in better.  Sprinkle a large pinch of salt, pinch of pepper.  Then drizzle over the fillets 4 tablespoons Frey Dessertage Port, followed by drizzling 1 tablespoon of extra virgin olive oil.  Let them marinade while preparing the rest of the salad.  Return every few minutes to spoon the marinade back over them again.

2.  Now to the head of red butter lettuce.  I like to take a knife and cut out the core from the bottom so the leaves peel off easily.  Rinse and dry in a salad spinner.  Then tear into smaller pieces.  I prefer red butter lettuce leaves about 3 inches long, somewhat big.  Set aside.

3.  Time to toast the raw pecans: chop them up and put them in a dry pan on low heat.  Don’t forget about them because they will burn quickly.  It’s best to stay with them until done, stirring frequently on low heat.  You know they’re ready after a few minutes when they release that distinct toasty aroma, and they darken a little.

Toasting pecansFlambéing the toasted oats!

Now, with 2 tablespoons of Dessertage Port at the ready, crank the heat up to high and quickly pour it in to flambé the toasted pecans.  If you have a gas stove, tip the pan so the Port catches the flame and lights up, or use a match.  After the flames die out, turn the heat back to low and simmer off the Port.  The pecans will burn if left on high, so please do turn the heat down!  Stir until the pecans are dry and coated with a sweet layer of caramelized Dessertage.  It will take a few minutes.  Then spread the pecans out on a plate and set aside to cool.

(Remember to take time out now and then to spoon the marinade over the fillets again!)

4.  Now let’s make the Dessertage Port Vinaigrette:  in a pot pour in 1 cup of Dessertage Port, 2 tablespoons minced red onion, and 1 teaspoon minced fresh ginger.  We’re going to make the reduction for the base of our Dessertage Vinaigrette by bringing this to a boil and reducing it until there’s about ¼ cup left and it’s syrupy.  It will take a few minutes.

Remove the reduction from heat, let it cool down a little, pour into a bowl with a whisk at the ready, then add 2 tablespoons of rice vinegar and a pinch or two of salt.  While whisking continuously, very slowly pour in 2/3 cup of extra virgin olive oil, just a thin stream.  When the pouring is finished, it should be thick and creamy and take on a gorgeous crimson hue, like a Hawaiian sunset.  You may also do it in a snap using a Cuisinart.  But like the furniture maker who eschews electric tools for the sake of a forgotten art, I often prefer to do these steps by hand.  I practice my old techniques, and it’s good exercise!  Each time I grab a whisk I recall a chef instructor at the California Culinary Academy years ago who would yell out, “Whisk it!  Whisk it good! Whisk it ‘til your arms fall off!”

Making vinaigretteVery slowly pour in the vinaigrette while whisking.

5.  Before cooking the fillets, let’s get the rest of the salad ingredients ready by cutting four thin slices of red onion, 4 thin slices of blood orange, and slice up completely the avocado.  I like to serve the fillets piping hot over the salad, so let’s now get the beds of lettuce ready, spread out over the four separate plates.

6.  It’s time to cook the marinated sole fillets  Put 2 teaspoons of coconut oil in a pan on medium heat to get it nicely coated.  Put in the fillets  They will cook quickly, about 2 minutes.  

Place the fillets on each of the four beds of lettuce. (For the portobello vegan alternative, slice up the cooked mushrooms before laying them on the bed of lettuce.)  Quickly arrange the rest of the salad ingredients to the delight of your artistic whims: the rings of raw onion, the slices of blood orange and avocado.  Drizzle on the Dessertage Vinaigrette.  And finally, sprinkle on the toasted pecans.

Watch out for the bones.  Bon appétit!
(recipe & images copyrighted © Tamara Frey, 2013. All right reserved.)

POSTED WEDNESDAY, JANUARY 31, 2013 – By Eliza Frey

We live in a time where we have access to almost all cuisines from across the globe and wine is no longer being overlooked as a compliment for spicy or ethnic foods.  In the past spicy food wine pairings were limited to white wines but there are wonderful options among rosés and reds.  For spice loving foodies it’s time to start sipping outside the box!

Spicy foods are as varied as the wines they can be paired with.  Low alcohol wines are best for the spiciest dishes, since spice can accentuate alcohol and make high alcohol wines taste hot and abrasive.  Spice can also enhance the astringency of tannins in wine, so heavy red wines are not a good choice with fiery dishes.  The spice of ginger, with citrus and lemongrass, is balanced well by wines with crisp acidity and floral aromas, like Sauvignon Blanc and other aromatic whites.  Savory spice like garlic, onions, oregano, sage and rosemary are right at home with deep spicy reds like Zinfandel and Petite Sirah.   Brown, earthy spice like cumin, coriander and cardamom are best paired with earthy Syrahs and low tannin Merlots.

Below is a list of Frey wines that are best served with spicy fare, and pairing suggestions that will highlight both the food and wine.

Frey Organic Rosé – The floral acidity of our rosé is great with sweet and spicy foods like southern barbeque, Jamaican Jerk spice or Tom Kha Thai coconut soup with lemongrass, galangal (ginger’s spicy cousin) and chilies.

Frey Organic Gewurztraminer – The spicy aromatic nose of gewürztraminer is slightly sweet.  We enjoy it with ginger flavored stir-fries and coconut curry dishes with kefir lime.

Frey Organic Sauvignon Blanc – Our Sauvignon Blanc is grown in a warm climate and has tropical aromas and flavors with not too rigid acidity.  We recommend it with the cilantro, lime and zest of Mexican and Southwest dishes.

Frey Organic Pinot Noir – Wonderful with spicy Baja fish stew (see our recipe below!), chile verde sauce or basil and eggplant sautéed with garlic and hot peppers.

Frey Organic Zinfandel – Zinfandel has a naturally fruity and spicy character that lends itself to ethnic foods.  Great with garlicky dishes like Shrimp Diablo, spicy meat dishes and sautéed pardon peppers.

Frey Biodynamic Chardonnay – The roundness of Chardonnay can cut through the spice and smoke in chipotle sauce.  Since Chardonnay is a full bodied white wine it can stand up well to dishes that include chicken or other poultry.

Frey Biodynamic Syrah – The spicy notes of Syrah go great with Indian and Middle Eastern dishes with warm spices like cumin, coriander, fennel or cardamom. The wine’s earthiness is great with the lentils, chickpeas and potatoes often found in such fare.

Frey Organic Petite Sirah – Petite Sirah is known for its peppery character and is a great choice for heavier, tomato based dishes like spicy tomato gratin, or spicy chutney with grilled lamb.

As with all wine and food pairing, at the end of it all we should drink and eat what we love.  Combine what sounds good to you, and always remember to try new dishes with wine and food – in moderation of course. 

Cheers and Bon Appetite!

POSTED WEDNESDAY, JANUARY 30, 2013 – By Eliza Frey

This is a hearty, warm soup for cold winter nights!

Spicy Baja Seafood Stew Spicy Baja Seafood Stew. Pairs great with many wines!

It's a very easy stew to make with minimal prep and cook time, about 30 minutes.   A wine friendly dish!  The fish and spice make it a great match for a young chardonnay, rosé or aromatic white wine, while the tomato and herb components pair well with a light to medium red wine like our organic Pinot Noir or Zinfandel.

Serves four to six.

Ingredients:
Olive Oil
1 medium yellow onion
1 large potato
1 green or yellow bell pepper
1 jalapeno pepper
1 quart fish stock, canned or homemade
½ cup Frey Organic Pinot Noir or Biodynamic Chardonnay
1 quart diced tomatoes with sauce
¼ cup tomato paste
6 large sustainably harvested prawns
1 ½ pound fillet of cod
Optional clams or mussels
Few pinches dried oregano
Few pinches dried basil
1 pinch red pepper flakes
Three cloves minced or pressed garlic
Salt and pepper to taste
Garnish with sliced avocado, lime wedge and cilantro

Directions:
Put the oil into a large thick-bottom soup pot with the onions and simmer until the onions are translucent, about 5 min. 
Chop sweet peppers into small cubes and jalapeno into small pieces.  You can remove the seeds from the jalapeno if you want the soup to be mild, or leave a few in if you want to turn up the heat. 
Cut the potato into large cubes. 
Add the chopped peppers and potatoes and cook until the potatoes are barely tender. 
Add the fish stock , tomatoes, tomato paste and wine and cook until potatoes are tender.
While the potatoes are cooking, shell the prawns and cut the fish into large chunks.
Once potatoes are tender, add prawns, fish, oregano, basil, pepper flakes and garlic.  Cook for 5-10 minutes until the prawns turn pink and the fish is flaky and opaque.
Add salt and pepper to taste.
Ladle into bowls and garnish with sliced avocado, lime wedge and cilantro.
Serve with crusty toasted bread with olive oil, or quesadilla and green salad with citrus dressing.
Enjoy with your favorite Frey Organic red or white wine, as this dish goes well with both!  We recommend Frey Organic Pinot Noir, Biodynamic Chardonnay or Zinfandel.

POSTED WEDNESDAY, OCTOBER 31, 2012 – BY Nicole Paisley Martensen & Eliza Frey

When the autumn nights start to turn chilly, we love cooking savory mushroom dishes to pair with our red wines. Red wine and mushrooms are a unique marriage of complex flavors; some wild mushrooms, like black trumpet mushrooms, can bring out the earthy notes of a delicate Pinot Noir, while some fuller-bodies reds can bring out the meatiness of other mushrooms, like porcini and portobellos.

Portobello Mushroom Roulade with Frey Organic Cab

This Portobello Roulade recipe comes from Carmelita, a wonderful vegetarian restaurant in Seattle, Washington.  We paired it with our Frey 2010 Organic Cabernet Sauvignon and found that the flavors in both complimented each other beautifully (we conveniently used the Cabernet for the one cup of wine called for in the recipe).  This recipe has many steps, so plan on making the preparation part of your feast, but the results are stunning and well worth your efforts for a special occasion dinner.  This dish is vegan, and can be gluten-free if made without the panko.

Serves 6
Here's what you need:

For the Roulade
6 Portobello mushrooms, roasted
Salt and pepper, to taste
9 asparagus shoots, roasted
2 onions, chopped and caramelized
1 tablespoon oil
1/2 cup Frey Dessertage Port or Frey Late Harvest Zinfandel
2 red bell peppers, roasted and julienned

For the Potato Cakes
6 Yellow Finn potatoes, quartered and boiled
2 yams, peeled, chopped, and boiled
1 onion, diced
1 leek (white only), diced
2 Tbsp minced garlic
Salt, to taste
Black pepper, to taste
1 cup panko or bread crumbs

For the Mushroom Demi-Glace
Gills and stems of Portobellos
1 onion, chopped
8 whole cloves garlic
2 carrots, peeled and chopped
3 Tbsp thyme, chopped
2 bay leaves
2 Tbsp olive oil
1 cup Frey red wine (we used the Frey 2010 Organic Cabernet Sauvignon)
3 cups water
Salt, to taste
Black pepper, to taste

Here's what you do:

For the Roulade
1)Remove gills and stems from portobellos. Place them on an oiled sheet tray along with the asparagus and  salt and pepper and put into a 400-degree F oven for 15 minutes. Remove and cool.

Portobellos on the pan!

2) To caramelize onions, place chopped onions in a sauté pan with 1 tablespoon of oil over medium heat and cook until translucent (about 8-10 minutes).

3) Deglaze with 1/2 cup Frey Dessertage or Late Harvest Zinfandel, lower heat, and cook until tender and sweet, about 20 minutes. Season with salt and pepper. Cool.

Portobellos!
4) Place cooled mushrooms on a clean working surface, stem side down, and with a sharp knife, butterfly each mushroom, opening them flesh side up. Leave 1/2 inch at the end, and open the mushroom like a book. To fill each mushroom, place 2 tablespoons of caramelized onions at the center, followed by roasted peppers and asparagus. Roll the mushrooms around the filling ingredients. Each should look like a fat cigar. Tie each roulade with a thin strand of the leek tops.

Roulade tied up!

For the Potato Cakes
1) After boiling potatoes and yams separately, sauté diced onions and leek with 1 tablespoon of oil over medium heat for approximately 3 minutes, then add minced garlic and cook until soft. Season with salt and pepper.

2) Drain potatoes and yams, combine, and add onion mixture and panko. Mash ingredients together.  The potato mixture should be rustic, not mashed potatoes. Season as desired. Remove from mixing bowl and form into six 1” thick cakes.

For the Mushroom Demi-Glace

1) Place mushroom stem and gills in a baking pan along with onions, garlic, carrots, and herbs. Sprinkle with oil. Cover with foil and bake for 30 minutes at 375 degrees F.

2) Remove foil, add 1 cup of red wine and continue to roast another 15 minutes. Remove from oven, reserve wine, and place solid ingredients in a blender with water (do this in several batches). Blend well, until you achieve a watery paste. Pass blended mixture through a fine sieve. Finally, put strained sauce in a pan with reserved red wine and reduce to a syrup-like consistency. Season sauce well.

Final Preparation and Serving
1) Place roulades and potato cakes on a sheet tray and place in a 350-degree F oven for 10 minutes. Meanwhile, warm mushroom demi-glace. Place a ladle of mushroom demi-glace in the center of each plate. When potato cakes are hot, place one on top of the sauce on each plate and place a roulade on top of each cake.

Enjoy!

POSTED MONDAY, APRIL 16, 2011 – By Chef Tamara Frey

I created this salad to take advantage of a totally new, superbly rich wine here at Frey Vineyards: our just released Organic Tannat, vintage 2010.  Balsamic vinegar reductions are one of my favorite ingredients to make from scratch, so I had to try the same reducing technique with this tasty tannat and its thick-as-ink texture.  I was most surprised and pleased.  The best flavors of the wine permeated the vinaigrette, along with its gorgeous color.

Salad close-upRoasted Beet Salad with Frey Tannat Vinaigrette

The vinaigrette is added to a roasted beet salad, with red butter lettuce, fresh avocado and strawberry slices, a touch of onion, and raw chopped almonds.  Enjoy with a warm baguette and a glass of Frey Organic Tannat wine.

I use all organic ingredients when possible.
Serves 4

1 large beet
1/2 teaspoon thyme

1 large head of red butter lettuce
1 large avocado
1 cup sliced strawberries
1/2 cup raw chopped almonds
4 slices red onion
3/4 cup shaved Parmigiano-Reggiano (Parmesan cheese)

3/4 cup Frey Organic Tannat wine (a deep red wine)
1/4 cup balsamic vinegar
1 teaspoon orange zest
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon maple syrup
3/4 cup extra virgin olive oil

Let’s start with the beet.  Cut it into 1/4" thick strips, just like French fries but healthier!  Toss with 1 tablespoon olive oil, 1/2 teaspoon thyme, a pinch of salt and pepper.  Roast in a 350F oven until soft (approx. 20 min. to 1/2 hr.). Let it cool.  Then toss with 2 teaspoons of the Tannat vinaigrette, which you will make soon. Set aside.

Preparing roasted beetsRoasted beets with Tannat vinaigrette added

Now on to the main salad ingredients.  Keep each separated for now, and handle some ingredients carefully as later you will use some for garnish.  Wash and dry the red butter lettuce and tear into pieces by hand (otherwise you will have to eat the salad with the help of a knife, which I prefer not to do).  Slice up the avocado and strawberries.  Chop up the raw almonds (I prefer the almonds raw, as they are more nutritious and I love the flavor, but you may toast if you prefer).  Separate the rings from the red onion slices.  Shave the Parmigiano-Reggiano (I use a potato peeler which makes paper-thin translucent slices that are beautiful). 

Slicing cheese for the saladSlicing Parmigiano-Reggiano with a potato peeler

Time to make the Frey Tannat Vinaigrette!  Put into a sauce pan the Tannat wine, balsamic vinegar and the orange zest.  Bring to a boil, then let it simmer until it reduces to around 1/4 cup, which takes about 15 minutes.  Important: keep an eye on it because it’s possible to reduce it to thin air!  Let cool a few minutes, then pour into a blender.  Add the salt and pepper and maple syrup.  With the blender running, slowly pour in the olive oil in a thin stream.  It will thicken nicely (emulsifying technique) and the color will turn to a shade of purple.

Add 2 teaspoons of the vinaigrette to the roasted beets.  Mix until the beets are coated.

One quick note about the remaining vinaigrette.  I added half a cup to the rest of the salad and found that to my liking.  You may prefer to add more or less to your taste.  Adding all of it might be too strong for some.  If you have leftover vinaigrette, you may use some as dip for the baguettes, marinate a steak in it, or save it for tomorrow’s salad!

Add the vinaigrette to the salad and toss in the salad bowl, so the dressing coats everything.  Tossing tends to send the heavier ingredients to the bottom to hide under the lettuce.  So for presentation, set aside 4 or 5 beautiful slices of the avocado and strawberries, the onion rings, and some chopped almonds – enough to garnish to your heart’s delight.

Bon Appetite!

(recipe & images copyrighted © Tamara Frey, 2012. All right reserved.)

POSTED SUNDAY, APRIL 15, 2012 – By Eliza Frey

The practice of infusing wine with herbs goes all the way back to ancient times, and today it’s still a fun and tasty way to enjoy and enhance the flavors of your favorite wines with the benefits of herbal extracts.

Jars full of organic wine and herbs for infusionOrganic white and red wine infused with herbs.

Herbal infused wines have a long history throughout the world.  The Egyptians used wines as a carrier for herbal remedies. Scientists from the University of Pennsylvania analyzed ceramics from Egyptian wine containers and found herbal residues dating back to over 5000 years ago!  The herbs they identified included lemon balm, coriander, sage and mint.

In tenth century Europe, Saint Hildegrad Von Bingen recommended herbal infusions in wine and vinegar for a variety of ailments from weak heart to congestion. Many contemporary North American Herbalists recommend wine infusions as a simple and enjoyable way to incorporate herbs into your diet.

If human beings made herbal infused wines for millenniums, we had to try it too!  Infusing a wine is very simple. Harvest a small handful of herbs for each bottle of wine to be infused.  Make sure the herbs are clean and dry.  Roughly chop them and blend together.  Place herbs in a clean glass bottle or jar and pour in the wine and close lid tight.  Let sit for 5 to 14 days.  Taste your infusion each day starting on day 5 and when you like the flavor, strain out the herbs and enjoy.  You can also pour off a portion of the wine and leave some in the herbs to extract more flavor. Don't overdo it with the number of herbs for each infusion. Keep it simple and find out what you like best.

It's simple, healthful fun and the results were wonderfully tasty! Below are more pictures of the steps we took.

The herbs for organic wine infusionThe herbs laid out, ready for chopping up, and some fresh lemon zest

Herbs chopped up and in the jarOregano and rosemary for the red wine, lemon balm and fresh lemon zest for the white wine

Pouring wine into the herbsPouring Frey Biodynamic Cabernet Sauvignon into oregano and rosemary. Five days later, a tasty herbal infusion!

POSTED WEDNESDAY, DECEMBER 7, 2011 – By Chef Tamara Frey


This recipe for a classic holiday fruitcake is lightly sweetened with real honey and the fruit is soaked and simmered in Frey Organic Dessertage Port. It's easy to make and certainly will disappear quickly at your holiday party! I use organic ingredients whenever possible, to help organic farmers and the planet.

Holiday fruit cake slathered in chocolate.Holiday Fruitcake with Bitter Chocolate Sauce, made by Chef Tamara Frey

Recipe makes one cake.

1 cup thinly sliced dried apricots. (organic Turkish apricots are usually not too dry and perfect for this)
1 cup thinly sliced dried figs
1 cup Frey Organic Dessertage Port (Mendocino dessert wine)

1 cup unsalted butter, at room temperature (vegan alternative: coconut butter)
1 cup honey
4 eggs (vegan alternative: an egg-replacer found at health food stores)
1 tablespoon vanilla

3 cups whole spelt flour
2 teaspoons baking soda
½ teaspoon salt
1 tablespoon cinnamon
1 tablespoon ground ginger
1 teaspoon nutmeg (fresh ground nutmeg is best by using whole nutmegs and rough-grating them on a cheese grater)
1 cup dried cranberries
1 cup chopped almonds
1 cup chopped walnuts
For the Bitter Chocolate Sauce and garnish:
¾ cup heavy cream (vegan alternative: just leave out the cream and simply melt the chocolate as-as; it will only leave the cooled chocolate on the brittle side)
1½ cups chopped bittersweet chocolate
½ to 1 cup chopped macadamia nuts
Preheat oven to 300F and generously butter an angel food cake pan (vegan alternative: coconut oil)
In small saucepan, combine the apricots, figs, and Frey Organic Dessertage sweet wine.  Simmer until wine is almost boiled off, which takes 10 to 15 minutes.  Set aside to cool.  In large bowl beat the butter with electric beater until creamy.  Add honey and beat until blended.  Add eggs (or vegan egg-replacer) one at a time, and beat well after each addition.  Add vanilla and mix that in.  Set aside.  
In a large bowl mix together the flour, baking soda, salt, cinnamon, ginger, nutmeg, cranberries, almonds, and walnuts.  Then gently mix in the apricots and figs by folding. Spoon it all into the buttered (or oiled) angel food cake pan.  Bake approx. 50 minutes or until a knife inserted into center comes out clean.  Let it sit 15 minutes, then extract it out of its mold onto a cooling rack.  While it cools, bring the cream to a simmer (for vegans, skip to the next step).  Add the chopped chocolate.  Let melt a few minutes.  Stir, then let it cool but not so much that it cannot pour out.  Place the cake on serving platter, pour over the chocolate sauce, then garnish with the chopped macadamia nuts.  Surround with pine boughs or other seasonal decorative.

(recipe copyrighted © Tamara Frey, 2011. All right reserved)

Holiday fruit cake sliceA slice of Holiday Fruitcake!

POSTED THURSDAY, DECEMBER 1, 2011 – By Chef Tamara Frey


In front of the Frey Vineyards winery this fall were several pumpkins lined up in a row upon which the oak trees settled their orange-hued leaves.  The pumpkins were just harvested from the vineyard gardens and that scene inspired this tasty Thanksgiving side dish.

Roasted Pumpkin Walnut DishGlazed Pumpkin with Maple Walnuts, by Chef Tamara Frey  

Pumpkins are usually used for pies in the U.S.  But the humble pumpkin is a winter squash after all and certainly can be prepared as such.  So after some experimentation I came up with this dish in which the texture and taste of this famed North American squash is newly revealed in sweet & spicy tenderness.  Serve it as a side dish with your next Thanksgiving dinner!

Serves 6 to 8

There are 2 steps for preparing the pumpkin.  It’s first cooked in an oven, then glazed in a sauté pan.  For vegans, coconut oil may be used instead of butter.

For the Pumpkin in the Oven:
1 medium pie pumpkin of about 4 lbs.
½ cup Frey Gewurztraminer
6 whole cardamom pods
2 cinnamon sticks
2 tablespoons maple syrup
2 tablespoons unsalted butter or coconut oil
  
For the Pumpkin in the Sauté Pan:
4 tablespoons unsalted butter or coconut oil
½ cup Frey Gewurztraminer
2 tablespoons maple syrup
salt and pepper to taste

For the Maple Walnut Garnish:
1 cup walnut pieces (do not chop)
1 tablespoon maple syrup
1 teaspoon cinnamon

Pumpkin in the Oven
Preheat oven to 350 degrees.  Cut the pumpkin in half and scoop out the seeds.  Lay the pumpkin halves face down on a cutting board.  Cut off the skin with a knife, slicing downward and rotating as needed.  Cut up the skinned pumpkin halves to ½ inch chunks.  Spread out the chunks onto a baking dish.  Toss on the cinnamon sticks.  Before sprinkling on the cardamom, first crush the pods using a knife held flat against a cutting board.  Now drizzle on the ½ cup Frey Gewurztraminer.  Add the maple syrup and the unsalted butter or coconut oil.  Mix the ingredients together a bit and spread out across the baking dish.  Bake in the preheated oven for about 40 minutes.  Stir about every 15 minutes.  Pumpkin chunks will be al dente.

Walnut Garnish
While the pumpkin is baking, toast the maple walnuts for the garnish.  In a smaller baking dish throw in the non-chopped walnut pieces and add the maple syrup and cinnamon.  Mix them up well so the walnuts get a real soaking from the syrup.  Then spread it all out on a baking dish and toast in 350 degree oven for 10 minutes.  Set it aside.  It will be used as the garnish in the final step!

Pumpkin in the Sauté Pan
Fresh from the oven now, throw in the baked pumpkin chunks into a sauté pan of medium-high heat along with 2 of the 4 tablespoons unsalted butter or coconut oil (you’ll be adding the other 2 tablespoons shortly).Pour in the Gewurztraminer and maple syrup, and salt and pepper to taste.  Stir and cook down a minute, then add the remaining 2 tablespoons of butter or coconut oil.  Swirl and stir till melted and incorporated into the sauce.  Then put the glazed pumpkin into your favorite serving bowl.  Garnish with the Maple Walnuts spread over the top.  Be sure to arrange the cinnamon sticks with an aesthetic and personalized touch!

Pumpkin dish closeupA cinnamon stick ads the final touch!

(recipe copyrighted © Tamara Frey, 2011. All right reserved)

POSTED MONDAY, OCTOBER 3, 2011 – By Chef Tamara Frey

 

Angel Pasta with Salmon close upAngel Pasta with Salmon, by Chef Tamara Frey

I’ve always loved salmon with a glass of Syrah, so I came up with this dish especially to enjoy with one of my favorite wines.

Angel Pasta with Salmon
Feeds 4 to 6.

4 tablespoons unsalted butter
2 small red onions, peeled, halved and sliced thin
2  cups thinly sliced crimini mushrooms
1 cup yellow squash cut into matchstick sized pieces (julienne cut)
2 tablespoons fresh slivered garlic (cut garlic cloves very thin)
½ pound salmon steak, cut into ½ inch cubes
4 tablespoons chopped fresh parsley
4 tablespoons chopped chives
1 teaspoon whole mixed peppercorns
10 cherry tomatoes
½ to cup Frey Biodynamic Syrah
1 cup heavy cream
8 tablespoons fresh grated Parmigiano-Reggiano cheese

Melt butter in saucepan.  Add the onions, mushrooms and squash.  Sauté a minute or so, then add the garlic, peppercorns, salmon pieces, and half the herbs (save other half for garnish).  Sauté a minute or so more, until done.  Add the Syrah, cook it down until bubbly and thickened a bit.  Then add the cream and let it cook until desired thickness.  Season with salt to taste.

For the Angel Hair pasta: Cook ¾ pound of Angel Hair or Capellini pasta, following directions on package.  Drain it, then season with extra virgin olive oil and salt and pepper to taste.  Place pasta on a plate, then spoon over the Syrah cream sauce with salmon.  Garnish it with the Parmigiano-Reggiano and the remaining half of the fresh herbs.  Top it off with freshly sliced tomato halves, and enjoy with a glass of Frey Biodynamic Syrah!

(recipe copyrighted © Tamara Frey, 20111. All right reserved)

POSTED THURSDAY, JULY 28, 2011 – By Eliza Frey & Shannon Jasie

 

Organic wine sorbet

Try out this easy and delicious recipe for a refreshing summertime treat.  We made two versions of the recipe: Cabernet Sauvignon with rosemary and Sauvignon Blanc with Tarragon. But there are countless variations and you can eliminate the alcohol or adapt your sorbet to your creative whims. A quick internet search yields dozens of ideas, from champagne grapefruit to red wine with clove, and even hot toddy!  Whatever your preference, the basic recipe below will get you started and you can elaborate and embellish from there. The recipe is good for 4-6 hearty servings.  Have fun and enjoy!

Ingredients:
1 cup spring water or filtered water
3/4 cup organic sugar, or honey, or white grape juice
(Note on sweeteners:  We found that heavier red wines absorb the flavor of sugar and the sweetness is more intense for white wines.  So for white wines we recommend using a little less sweetener.)
1 1/2 cup wine
1/2 cup lemon juice
herbs and spices to taste (lemon zest is great for white wines)

We suggest either Chardonnay or Sauvignon Blanc with lemon mint, basil, tarragon, and Zinfandel or Merlot with cinnamon, ginger or cloves.  Be bold and experiment!

Directions:
1) Boil water
2) Stir in sugar, honey or juice until dissolved completely
3) Cover and cool
4) Stir in wine, lemon juice and spices
5) Taste your mixture and make any adjustments. This is your last chance to adjust the sweetness, tartness or spiciness!
6) Prepare in an ice cream maker or see the freezer instructions below.

Freezer Instructions:
If you don’t have an ice cream maker you can still make wonderful sorbet. The traditional trick is to interrupt the freezing process as many times as possible so you don’t end up with a block of flavored ice. However, if pinched for time, you can freeze it all at once, then remove it from the freezer and stir it as it softens. When it reaches the desired consistency, you can re-freeze it and serve it later.

To freeze:
1) Pour liquid sorbet mixture into a large baking dish. The depth of the liquid should be about 1/2 inch.
2) Place the dish in the freezer, making sure not to spill. 
3) Every 20-40 minutes remove the dish from the freezer and stir with a flat wooden spoon or a plastic spatula, or freeze all at once and stir as it softens, as mentioned above.

POSTED SATURDAY, APRIL 30, 2011 – By chef Tamara Frey

This is one of my favorite pasta dishes, easy to make and delicious.

Earth Pasta close-up, with mushrooms and chickpeas.Earth Pasta, by Chef Tamara Frey

I’ve always loved the flavorful combination of dessert wines and cream boiled down to a sauce. In culinary school most of these rich and fabulous sauces they teach are from concentrated meat stock bases. I wanted to develop a sauce that was vegetarian and easy to make, but still used the classic French technique of reduction. I came up with Earth Pasta when I developed the first menu for the newly opened Daily Planet Restaurant in the early 1980s.

I remember my father loved cooking with mushrooms and onions sautéed in olive oil with a dash of salt and pepper. He enjoyed it over steak, but the combo works for many dishes, and I included them in this Earth Pasta.

Serves 4

INGREDIENTS (May I suggest you use organic ingredients if you can, to help out our planet, and small farmers)
20 snow peas, leave them whole
4 cups sliced mushrooms (packed in)
2 cups sliced onions
1 cup Frey Dessertage Port (or Madeira sweet wine)
2 cups heavy cream, enough to make a nice sauce for the veggies at the end
linguini for 4 people, cook al dente. Add a dash of salt and a splash of olive oil to the water while pasta boils

Sauté snow peas, mushrooms, and onions with your favorite cooking oil (I recommend unsalted butter, extra-virgin olive oil, or extra-virgin coconut oil). When they’re done, turn up the heat and pour in the Dessertage Port (or Madiera, which was used in the original recipe and it would flambé over a gas stove; Frey Dessertage Port did not flambé for me when I used it for this recipe, but it still tastes great in this dish). Reduce the spirits so the alcohol burns off and the essence remains, then add the heavy cream and bring to a boil and simmer, until thickened to desired consistency for pasta. Season with salt and pepper to taste. Garnish with fresh finely grated Romano parmesan or Asiago cheese, fresh-chopped parsley, scallions, and fresh cherry tomato-halves if in season.

This dish goes great with Frey Organic Pinot Noir, one of our lighter red wines.

Vegan alternatives:
Instead of cream, use coconut creamer or soy creamer. I tried it with coconut creamer and it tasted great, but I have yet to try it using soy creamer, which may curdle. You may also try it using a thick miso broth as a cream alternative.

Instead of the cheese garnish, try a vegan parmesan made by Eat in the Raw.

(Chef Tamara Frey is working on a cook book about cooking for large groups. We'll announce it here when it's released!)

(recipe copyrighted © Tamara Frey, 20111. All right reserved)

POSTED SUNDAY, NOVEMBER 14, 2010 – By Chef Tamara Frey

Sherried mushroom soup in a bowl.Sherried Mushroom Soup

I’ve been making this wonderful creamy and delicious mushroom soup for years, using wild mushrooms when in season, and shitake when out of season. As always, I try to use all organic ingredients, as they taste better and are better for our health and planet.

This recipe can be made with Frey Organic Dessertage Port or Frey Organic Late Harvest Zinfandel as well.

Vegan alternatives are also provided.

Serves 4 to 6

2 cups shitake mushrooms
2 heaping cups sliced meadow mushrooms
2 heaping cups sliced portabella mushroom (usually 1 large portabella mushroom is enough)
1 large leek
3 Tbls chopped garlic. Which was 3 large cloves garlic
2 Tbls fresh chopped thyme. Or 1 tsp dry
6 Tbls unsalted butter (or coconut oil for vegans)
1 cup heavy cream (or almond milk, or coconut milk, for vegans)
1 cup sherry (or Frey Organic Dessertage Port or Frey Organic Late Harvest Zinfandel)
3 cups vegetable stock, or chicken stock
1 tsp salt
1 tsp black or white pepper
Scallions, cayenne for garnishing

Start by slicing the leek down the middle to the white part. Open the stalks under cool water to remove all the dirt which gathers where the green meets the white. Slice up all of the leek, mushrooms, the rest of the vegetables, and set aside

In a large soup pot melt the unsalted butter. Throw in the mushrooms, leeks, thyme, and garlic. Sauté over medium heat for 5 minutes. Turn up the heat for 10 seconds, or until the vegetables start hissing (but don't let them smoke!), then deglaze by pouring in the sherry. Immediately turn down the heat and let it all simmer for 2 minutes. Then add the vegetable stock. Cover and simmer for 15 minutes, or until vegetables are soft and ready to puree. Blend the soup very finely. I use a blender for pureed soups. Return the blended soup to the soup pot. Add the cream and mix it in. Add seasoning, salt and pepper to your liking. Bring the soup back to a simmer ready to serve.

Fill up your prettiest bowls with the soup and garnish with slivered scallions and sprinkled cayenne. If you don’t want it spicy-hot use paprika for color. Serve with a fresh sourdough baguette, sweet butter, a salad, and your favorite Frey Organic White wine.
(recipe copyrighted © Tamara Frey, 20101. All right reserved)

POSTED THURSDAY, NOVEMBER 11, 2010 – By Chef Tamara Frey

A big thanks to all of you who submitted a recipe for our 30th Anniversary Recipe Contest. We appreciated your response. Several excellent recipes were submitted, each one delicious. It was tough to choose a winner.

After much cooking, tasting and deliberation, we chose "Italian Lentils,” submitted by Katie S. from Elizabeth, Colorado. I used Frey Organic Syrah in the recipe. It was a very hearty and tasty Autumn dish. Wonderful with a sour dough baguette and a glass of Frey Organic Syrah! Here is Katie's winning recipe:

Pot full of Italian Lentils

Italian Lentils

7 cups of vegetable broth
2 Tbls of olive oil
1 ½ cups of lentils
1 cup of Organic Frey red wine (any variety works great)
8 cloves of minced garlic
4 cups of diced tomatoes in juice
1 tsp salt (or add salt to taste, especially since your vegetable broth might already have salt added)
1 ½ Tbls dried basil
1 ½ tsp lemon pepper
1 cup of pasta
Sliced green olives

Bring broth and oil to boil. Add lentils and red wine and simmer 40 minutes or until lentils are tender. Add remaining ingredients and simmer for 8 minutes or until pasta is tender. Top with olives.

Serve with red Frey Organic Wine and a crusty baguette for dipping.

Close up of Italian Lentils

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

Bowl of Spinach Garlic Mashed Potatoes
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, 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)
¼ to ½ 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.
(recipe copyrighted © Tamara Frey, 20101. All right reserved)

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

Close up of solar cooked organic potatoes.
Piping hot, solar cooked, carbon neutral, organic potatoes! Yum!

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

Organic rosemary & garlic butter

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)

Organic ingredients
The ingredients ready to go.

All the ingredients in the Cuisine Art
The first bit of olive oil into the Cuisine Art.

Organic rosemary butter blended in Cuisine ArtThe ingredients thoroughly blended.

Organic Rosemary & Garlic Butter
Organic Rosemary & Garlic Butter – ready to enjoy!

(recipe copyrighted © Tamara Frey, 20101. All right reserved)

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!):

Recipe contest gift basket
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

Organic goat cheese dip

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)

Organic goat cheese dipThe goat cheese before the topping.

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

Bowl of Organic Squash Bisque

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.
(recipe copyrighted © Tamara Frey, 2010)

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.

Finished portion of raw organic lasagna.

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

Aromatic bay leaf next to half cup of organic olive oil

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.

Swiss chard leaves getting crushed on cutting board by rolling glass jar

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.

Organic zucchini slices made with potato peeler

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

Ingredients for the raw marinara in the cuisine art

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

Olives, pine nuts, and goji berries inside the cuisine art

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

Cashews, basil, parsley, and thyme in the food processor, ready to be blended into a paste.

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!

Sequence showing the layering of the lasagna.

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.

Organic Chardonnay chicken in mushroomsauce.

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

Jar of organic sangria.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. 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!

Organic Strawberry Tart with Frey Dessertage wineMay, 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

Leeks in the garden, then cooked with Frey Organic red wine

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