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Thursday, July 9th, 2009
Udo NechutnysJordan Vinehards and WinerySonoma, CAtaped at Miramonte Restaurant, St. Helena
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Tags: Jordan, Sonoma Ca, St Helena, Udo
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Tuesday, June 9th, 2009
Salmon in My Style Udo Nechutnys Jordan Vineyards and Winery, formerly Miramonte Restaurant Sonoma CA Salmon is very gently cooked by taking it on and off the heat, then served on a salad dressed with hazelnut vinaigrette. Wine sauce dresses the plate. Nechutnys´ method of cooking the salmon would work well any time you intend [...]
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Tags: Bouquet Garni, Butter Fish, Cheesecloth, Cooking Salmon, Crayfish Tails, Cup Chicken Stock, Dry White Wine, Fish Bones, Ground Pepper, Ground White Pepper, Hazelnut Oil, Heavy Whipping Cream, Parchment Paper, Salmon Fillets, Salmon Fish, Shallots, Sonoma Ca, Teaspoon Dijon Mustard, Unsalted Butter, White Wine Sauce
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Sunday, June 7th, 2009
Noisette of Veal with Fresh Cactus Leaves, Xeres Vinegar, Dijon Mustard Sauce, Grilled Ratatouille and Fork-mashed Purple Potatoes Udo Nechutnys Jordan Winery Sonoma CA – Wonderful Mediterranean flavors – combine well with veal, which is served on a bed of ratatouille. Purple mashed potatoes, cactus pads, and haricots verts accompany the veal; Dijon mustard sauce [...]
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Tags: Bunch Parsley, Button Mushrooms, Cup Olive Oil, Dijon Mustard Sauce, Garlic Cloves, Green Pepper, Ground Pepper, Haricots Verts, Mediterranean Flavors, Medium Onion, Purple Potatoes, Purpose Flour, Roasted Red Pepper, Sonoma Ca, Spanish Sherry, Tablespoon Dijon Mustard, Tablespoon Olive Oil, Teaspoon Cornstarch, Veal Dijon, Veal Stock
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Saturday, June 6th, 2009
Sweet Tomatoes Filled with Wine Country Flavors Udy Nechutnys Jordan Winery Sonoma CA – Here is a truly different take on dessert. Vine-ripened sweet tomatoes are filled with caramelized fruits and nuts, then served in crisp tart shells. Vanilla ice cream or sorbet is the perfect accompaniment. We are so accustomed to using tomatoes as [...]
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Tags: Coarse Meal, Country Flavors, Cups Flour, Inch Circles, Lemon Zest, Orange And Lemon, Pistachios, Refrigerator Roll, Salt 2, Sonoma Ca, Sprig, Sweet Berries, Sweet Tomatoes, Tart Pans, Tart Shells, Teaspoon Salt, Vanilla Beans, Vanilla Ice, Vanilla Ice Cream, Wine Country
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Monday, June 1st, 2009
Green Asparagus with Olive Oil Sabayon Udo Nechutnys Jordan Winery Sonoma CA – Chef Nechutnys captures the essence of fresh asparagus with this easy-to-make appetizer, serving the spears with a simple wine and olive oil sabayon. He serves it on a platter to pass among guests, but you could serve it on individual plates if [...]
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Tags: Appetizer, Asparagus, Boiling Point, Cold Water, Cool Water, Double Boiler, Dry White Wine, Extra Virgin Olive Oil, flavors, Ground White Pepper, High Heat, Quality Wine, Salt And Pepper, Saucepan, Sonoma Ca, Thin Ribbons, Three Quarters, Virgin Olive Oil, Water Season, Whisk
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Thursday, January 26th, 2012
Green Asparagus with Olive Oil Sabayon Udo Nechutnys Jordan Winery Sonoma CA Chef Nechutnys captures the essence of fresh asparagus with this easy-to-make appetizer, serving the spears with a simple wine and olive oil sabayon. …
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Tags: Appetizer, Asparagus, Essence, Jordan, Olive Oil, Serving Wine, Sonoma Ca, Udo
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