Recipes from Napa

A Tasting with Amalia

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A Tasting with Amalia

For Episode 27 of The Wine Stream we will have the opportunity to talk with our mother—Amalia Palmaz—about her eponymous wine, the Amalia Chardonnay! In honor of this special episode, we’ve asked Amalia to pick some of her favorite Palmaz recipes that pair beautifully with her chardonnay. She’s chosen three: Smoked Salmon on Wasabi Caviar Stars, Duck Confit with Frisée Salad Lyonnais, and Seafood in Roasted Vegetable Consommé with Quinoa Pilaf.

These recipes give you a chance to participate in a live, virtual tasting during the Wine Stream this month. Make all three and enjoy a multi-course meal, or just make one—but make sure to have a glass of Amalia Chardonnay in hand!

The Perfect Steak

 The Perfect Steak | By Florencia and Jessica Palmaz

In anticipation of our Brasas At The Table “Special Night In” event this weekend, Florencia and Jessica Palmaz cooked three different steaks using three different methods — all with the MEATER thermometer — so we could give you the rundown on the best way to cook your GVR Wagyu. As a result, everyone ate pretty well this week!

SWEET POTATO PAVÉ

SWEET POTATO PAVÉ | Recipe by Florencia Palmaz from At The Table and Around the Fire

A sweet potato casserole has its place in the pantheon of holiday feasts, but we think this recipe for Sweet Potato Pavé is a luxurious take on the old standard—and what is the end of the year if not a perfect time to usher in the new? It pairs wonderfully with tender, lean venison and its thin layers melt in the mouth. No marshmallows needed here!

FOR THE SWEET POTATO PAVÉ
1. The day before serving, line the bottom of a 9-by-13-inch baking dish lined with aluminum foil.

2. Peel and slice the sweet potatoes using a mandoline or Cuisinart on the 1/16-inch-thick blade.

3. With a pastry brush, liberally paint the bottom of the pan with melted butter.

4. Place the slices of sweet potato, overlapping slightly, in a single layer. Every 3 layers, brush with butter and sprinkle brown sugar and salt. Repeat until the pan is filled, ending on a layer of sweet potato and butter.

5. Cover with aluminum foil. Weigh down the top with foil-wrapped bricks or flat rocks.

6. Two hours before serving, preheat the oven to 350°F. Bake the sweet potatoes, covered and weighed down, for 1 hour and 30 minutes, or until the potatoes are tender when pierced with a knife.

7. Once cooked, remove from the oven and leave covered for 20 minutes to cool. If you attempt to unmold this while it’s still hot, it will fall apart.

8. When ready to plate, remove the weights and the foil. Cut into rectangular shapes. Sprinkle brown sugar on the tops and caramelize with the torch. Serve while still warm.
 
INGREDIANTS  
10 medium sweet potatoes
1 cup (2 sticks) unsalted butter, melted
1 cup light brown sugar
Sea salt, for seasoning
 
SPECIAL EQUIPMENT
Mandoline
Portable butane torch
 

DARK CHOCOLATE PISTACHIO BISCOTTI

DARK CHOCOLATE PISTACHIO BISCOTTI | Recipe by Florencia Palmaz from At The Table and Around the Fire

PAIRING: Palmaz Vineyards Gaston Cabernet

Biscotti is a yummy and versatile cookie: deliciously dip-able in coffee or tea for a cozy afternoon or savoured with a glass of our Gaston Cabernet Sauvignon—if you have this limited release, show-stealing wine in your cellar. If not, this twice-baked cookie is perfect to taste with our Palmaz Cabernet Sauvignon.

A note from Florencia Palmaz:
Biscotti are easy to make and extremely forgiving — perfect for my personality, as I do not have the calm, precise temperament for pastries. Thankfully, sloppy dough rolls actually make better biscotti. If you roll the dough too tightly when forming the loaf, the biscotti becomes hard. Allow the loaf to be deformed and oddly shaped. Once you cut the slices, they’ll look uniform and have an airier, crispy bite.

POTATO AND SHORT-RIB PAVÉ WITH CABERNET REDUCTION

POTATO AND SHORT-RIB PAVÉ WITH CABERNET REDUCTION | RECIPE BY FLORENCIA PALMAZ FROM AT THE TABLE AND AROUND THE FIRE

PAIRING: PALMAZ CABERNET SAUVIGNON

This is a rich, spotlight-stealing dish worthy to grace any winter weekend dinner table—or lunch table! Served in smaller portions with a light side salad, it makes a wonderful midday meal. Keep some extra Cabernet Reduction on hand for any guest who wants to spoon more on top.

SERVES 8 TO 10

The Ultimate Steak Night

The Ultimate Steak Night

Recipe by Chef Jamie Simpson | Culinary Vegetable Institute | Featuring GVR Wagyu & Palmaz Vineyards

With The Chef’s Table, we’ve conspired to make the ultimate “Steak Night”. The Culinary Vegetable Institute’s Chef Jamie Simpson cooked with a variety of our wines and Brasas At The Table’s NY Strip Steak, which he sous vide and seared to perfection with herb butter and chopped flowers. Of course, beautiful vegetable dishes were on the table—you’ll find recipes for Chef Jamie’s Steak Night Whole Roasted Cauliflower with Gruyere and Old School Creamed Spinach below, along with his Strip Steak recipe.

Recipes from Napa: Carbonada Stew

Winter is here and we have settled into a cozy cycle of drizzle, and fog in Napa. I cherish quiet winter evenings with the fireplace going and the family tucked indoors for the evening. On these nights I like to prepare comfort foods: stews, chilis, and roasts. One stew that is a favorite in our house is the Argentine Classic Carbonada. Traditionally in the winter, it is served inside a pumpkin and is the perfect dish to use any left over fall pumpkins.  In my opinion the perfect stew meat is the naturally tender and richness of our Grass Fed Wagyu from our sister property Genesee Valley Ranch.

Grilling the GVR Wagyu Tomahawk with Salsa Chimichurri

Grilling the GVR Wagyu Tomahawk with Salsa Chimichurri

Excerpted from At the Table and Around the Fire | Pairing: Brasas Cabernet | By Florencia Palmaz

The Asador—the grillmaster of Argentine barbecues—is a near mythical character who holds court over a traditional asado. The GVR Wagyu Tomahawk is a prehistorically-sized cut. The combination of the two means any guest invited to an asado featuring a Tomahawk and a dedicated Asador is in for a legendary night.
This recipe describes the steps to properly grill a Tomahawk and make a traditional Argentine salsa, Chimichurri. It also gives you some tips on how to be a true Asador. Grab your Tomahawks and prepare for a feast!

Amalia’s Empanadas

Amalia’s Empanadas 

Excerpted from At the Table and Around the Fire | By Florencia Palmaz

Argentinians endlessly debate which style of empanada is better and there are quite a few. There’s the Tucuman, which has a juicy filling; the Salteña, which is baked; and the Criolla, fried.  Amalia Palmaz’s recipe for empanadas (the style we cook at the winery) are a spinoff of the Salteña style. While we fill them with a variety of different fillings, the recipe we have here is for our GVR Wagyu Beef Empanadas—which pairs perfectly with a Palmaz Cabernet Sauvignon. Our recipe calls for pre-made empanada rounds from Goya—let’s keep it simple.

The Perfect Paella Palmaz

The Perfect Paella Palmaz | Florencia Palmaz | EXCERPTED from At the Table & Around the Fire

In Spain, paella refers to the wide, shallow pan in which you cook this traditional rice dish. It can be prepared either on brasas (coals) or on the stove. At the winery, we either suspend the pan above the fire pit or use a portable propane stove as the heat source. Whether you are preparing for four or 40 people, this dish takes just 40 minutes to prepare.