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Rich Brownies

Serve with J. Davies Cabernet Sauvignon (link to wine)

Makes 10 large brownies

Ingredients
8 oz unsalted butter
14 oz total semisweet chocolate chips; divided into 8 oz & 6 oz
3 oz unsweetened chocolate
3 large eggs (room temperature)
1 tablespoon instant coffee powder
1 tablespoon real vanilla extract
1 1/8 cups refined white sugar
1/2 cup all-purpose flour (for batter)
1/8 cup all-purpose flour (for chocolate chips)
1/2 tablespoon baking powder
1/2 teaspoon salt (preferably kosher, but table salt will do)
 
Preparation
Place oven rack at middle; preheat oven to 350; grease & flour a 13x9x 1 1/2″ baking dish. Melt together thoroughly the butter, 8 oz chocolate chips and unsweetened chocolate on top of a double boiler, stirring with a wooden spoon; cool slightly.
 
In a separate bowl, stir together eggs, instant coffee, vanilla and sugar. With a wooden spoon, stir in the warm chocolate mixture thoroughly and cool to room temperature. Set aside.
 
In another separate bowl, stir together the 1/2 cup flour for batter, baking powder and salt. With a wooden spoon, add the flour/baking powder/salt mixture to the cooled chocolate mixture until thoroughly incorporated.
 
In another separate bowl, toss the 1/8 flour (for the chocolate chips) with the 6 oz of chips to coat. Throw away excess flour. Add flour-coated chips to the chocolate mixture; pour into pan.
 
Bake for 30 minutes or until tester comes out just clean (batter on the tester will result in a gummy brownie; a completely dry tester will result in an overdone brownie). About halfway through the baking, tap the pan against the oven shelf to allow air to escape from between the pan and the dough. It’s important to not over bake this recipe.
 
Once done, cool thoroughly to room temperature. Refrigerate well (best is overnight). Take out of refrigerator a couple of hours before serving and cut into desired brownie size. Cutting the brownies while cold makes for a cleaner cut. Bring brownies back up to room temp and serve.
 
Pastry Chef Katie Quinn
 
 
 
 

 

Grilled Lamb Rack, Potato Gnocchi, Smoked Chanterelles, Haricot Vert, Madeira Leek Cream

Serve with J. Davies Diamond Mountain Cabernet Sauvignon (link to wine)

Serves 4

Ingredients
Gnocchi
1 lb Idaho Russet Potatoes – baked @ 350 until done (1 hour)
2 oz AP flour + as needed
1 large egg
1 tablespoon extra virgin olive oil
Salt & pepper to taste

Madeira Leek Cream
Reserved Lamb scraps *
1 t canola oil
2-3 Leeks, white parts only, cleaned & chopped 1 clove garlic, slightly smashed
1 bay leaf
2 sprigs fresh thyme
10-12 peppercorns
1⁄2 cup Madeira
1 cup chicken stock
1⁄2 cup heavy cream
Salt & pepper to taste

Lamb Racks
4 Half Lamb racks, Frenched, trimmed, meat scraps reserved *
Extra Virgin Olive Oil, as needed
Salt and Pepper to taste

Chantrelles
8-10 oz Chanterelle mushrooms – brushed clean, trimmed, and any woody stems removed
1 cup smoking chips, soaked in warm water for 30 minutes
Salt and pepper to taste

Garnishes
12 oz fresh Haricot Vert – cleaned, ends removed, tips left on, steamed or blanched, kept warm
1 teaspoon each fresh thyme & flat leaf parsley, chopped fine & mixed
Fleur de sel (sea salt)
White truffle oil (optional)

Preparation
Gnocchi
After baking potatoes until done, cool slightly and, using a towel to hold, scoop the “meat”, put through a fine die food mill, and into a bowl. Sift in flour, add oil, egg, and seasoning and gently mix until just combined. Turn out onto lightly floured work surface, roll into several long 3/4” diameter strips, & cut dough to form the gnocchi. Set aside & reserve.

Tip: The moister the dough, the more flour needed for kneading and rolling, the heavier the finished gnocchi will become. To finish, bring a large pot of water to boil, add gnocchi, and reduce heat. Let gnocchi simmer until they float to the top, about 2 -5 minutes. Remove from water; drain well, and reserve, keeping warm.

Madeira Leek Cream
Heat 2qt saucepan over medium high temp, add oil & lamb scraps, & brown 1 minute. Lower heat to medium; add garlic clove & leek, season lightly with salt. Using a wooden spoon, stir once to mix & sauté about 2 minutes.

Add bay leaf, peppercorns, thyme sprigs, & Madeira to de-glaze, scraping bottom gently with spoon. Reduce by half, about 1-2 minutes. Add chicken stock, bring back to simmer, & reduce by half, about 6 minutes. Add heavy cream, bring to simmer, reduce sauce to consistency, so it coats the back of the spoon. Pass sauce through a strainer, adjust seasoning, & keep warm.

Smoked Mushrooms
Prepare, light, and heat grill. Place smoking chips in bottom of 2” baking dish. Place small wire rack over chips, place mushrooms on rack. Cover tightly with foil and place on hot grill, 15-20 minutes, until tender. Remove from heat, keep warm.

Lamb
Rub racks with olive oil, season well. Set aside at room temp covered for 10 minutes. Grill whole racks until desired doneness, approximately 5-8 minutes for medium rare. Keep warm to rest 5 minutes after grilling.

To Serve
Bring sauce to simmer in saute pan; add gnocchi, toss to coat. Check seasoning. Once warmed, spoon gnocchi and sauce onto center of plates; portion out mushrooms, carve lamb racks into 3 chops each, arrange with cooked Haricot Vert. Garnish with chopped herbs, any remaining meat or mushroom juices, Fleur de Sel, & a few drops of truffle oil. Bon Appetite!

Greg Miller , Cellar Club Member

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Chipotle Grilled Pork Porterhouse with Chipotle Corn and Cilantro Rosemary Potatoes

Serve with J. Davies Cabernet Sauvignon (link to wine)

Serves 2

Ingredients
Pork Tenderloins
Pork porterhouse steaks
Pork rub
1 1/2 tablespoon chipotle powder
1/2 tablespoon ancho powder
1/2 tablespoon cumin
1/2 tablespoon coriander
1/2 teaspoon cinnamon
1/2 teaspoon garlic powder
1 tablespoon kosher salt
1/2 tablespoon ground pepper

Grilled Corn
2 ears of fresh corn, in husks
2 tablespoons mayo
1 tablespoon lemon juice
1 tablespoon chipotle powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon white pepper

Fingerling Potatoes
½ lb fingerling potatoes, sliced in half the long ways
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh cilantro
2 tablespoons olive oil
Salt and pepper

Preparation
Pork Tenderloins
If possible toast and grind whole cumin and coriander seeds. Rub the pork at least ½ hour or more up to one day ahead, bring to room temp. Grill over medium heat, preferably with mesquite wood, until medium.

Fresh Corn
Peel back corn husk, removing the silk, but leave most of the husk to rewrap the ear for the grill. Baste the ears with sauce and pull up the husk and tie in place with a piece of the husk. Grill over cooler part of the grill with the pork.
 
Cilantro Rosemary Fingerling Potatoes
Toss all ingredients together and wrap in foil. Place in the hottest spot on the grill at the same time as the porterhouses and the corn.
 
Martin Korson, Houston, TX
 

 

 

 

Silver Mountain Cheddar and Red Onion Tart

Serve with  J. Davies Diamond Mountain Cabernet Sauvignon (link to wine)

Makes 24 small tarts

Ingredients
Dough
1 cup all purpose wheat or white flour 1 teaspoon salt
3 ounces butter, diced and cold
1⁄4 cup water, very cold

Filling
2 red onions, small diced
1⁄2 cup cabernet sauvignon
2 tablespoons red wine vinegar
1⁄2 teaspoon nutmeg, grated
1⁄2 teaspoon allspice, ground
1 teaspoon thyme, fresh picked
1 teaspoon salt
1⁄2 teaspoon black pepper
1 tablespoon olive oil
1 cup Silver Mountain cheddar*, grated
1 egg, beaten
1 teaspoon coarse salt

*Silver Mountain Cheddar is made by Bravo Farms and is an aged cheddar that can be found at www.bravofarms.com or ask for it at your specialty grocer.

Preparation
Dough
To make the dough, place the flour and salt in a mixer with the paddle attachment. Turn the mixer on low and slowly add the diced butter until it is a sand like consistency. Add the water and mix just until the dough comes together. Place the dough onto a lightly floured surface and work the dough into a ball, be sure not to over mix. Flatten the dough into a disk, wrap in plastic and chill for an hour. On a well floured surface roll out the dough to the thickness of quarter. Using a 3 inch ring cutter, cut out rounds and place on a sheet tray lined with parchment paper. Refrigerate immediately.

Filling
Place the onions, red wine, vinegar, nutmeg, allspice, thyme, salt and pepper in a non‐reactive pan and cook over medium heat until all the liquid has evaporated, approximately 25 minutes. Add the olive oil and remove to a bowl to cool.

Preheat the oven to 425F. To assemble the tarts remove the rounds of dough from the refrigerator. Lay out four pieces of the cut dough. Spread a approximately 2 teaspoons of onion in the center of the pastry leaving a 1⁄4 inch of the outside circumference bare to fold over the ingredients in the tart round. Top the onions with an equal portion of the cheese. Fold the edges of the dough over to partially cover the filling.

Place the individual tarts on a sheet tray lined with parchment paper and chill for 20 minutes. Brush the outside of the dough with eggwash. Repeat this process until all the rounds are filled. Place the sheet tray in the middle of the preheated oven and bake for 12‐15 minutes until pastry is golden brown. Remove from the oven and transfer to resting rack to cool. Place the tarts on a platter and serve.

Richard Haake, Chef & Owner, Winery Chefs (winerychefs.com)

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