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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Rams Gate Winery

Rams Gate

Rams Gate Winery embodies the convergence of great wine, design, and hospitality. Situated at the historic gateway to the Carneros region. A delicious wine is a way to press pause- to savor and enjoy what we love most. Above is the dining room.

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The Organic Garden.

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The Vineyards.

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Ladies Rest Area.

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The Wine Cellar

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Melissa gave me the best Mother’s Day gift ever, a trip to Sonoma County.  We went to a food and wine pairing at Rams Gate Winery. Across the highway from the winery is the Sonoma County Raceway.

This winery is totally sustainable. They grow their own vegetables, produce their own honey, with beehives on site, not to mention the amazing vineyards.  I thought I would post some of the pictures to give you an idea of how beautiful this place is. A beautiful outdoor sitting area.
You can get these wines shipped to you when you order from their unique online selection.

For more information on their website visit www.ramsgatewinery.com.

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Caprese Tarts with Pesto Grilled Chicken

DSC00200This recipe came about when my grandmother used to make Caprese salad, with tomato, basil, mozzarella,  and a little balsamic vinegar.  I thought I would change it up and make it into a meal.  I find the grocery store has great products now that make life in the kitchen easy and fun.  One item I just love is puff pastry.  You can create so many dishes with it.  To get puff pastry to work for you with no problems is to put it into the frig the night before you are going to use it.  The colder it is the better.

Ingredients:

1 package of puff pastry (only using one sheet of pasrty)

3 vine ripe tomatoes

1/2 a red onion sliced thin

1 packages of store bought basil (if you should happen to grow your own, even better)

1 container of your favorite store bought pesto (usually found in the specialty cases around deli area)

1- 8 ounce container of fresh mozzarella (depending on how your store sells it)

3 tablespoons of extra virgin olive oil

! tablespoon of kosher salt

1 boneless skinless chicken breasts

1 teaspoon fresh cracked black pepper

1 sheet pan lined with parchment paper

Directions:

Preheat oven 400 degrees

To cook your chicken butterfly your chicken breast so that you will now have 2 thinner breasts and they will cook a lot faster on your grill pan.  I find that they don’t dry out this way.  Get your grill pan hot, drizzle olive oil salt and pepper on chicken place on grill pan and let cook for about 3-4 minutes on first side, then flip and cook another 3 minutes or until internal temperature is at 160 degrees cover with foil and let rest for 10 minutes this will allow for carry over cooking and your chicken will be perfect.  While your chicken is cooking on the top of the stove is when you want to roll out your sheet of puff pastry (flour your surface and rolling pin) so you can cut out  2-6 inch circles.   Place your two circles of pastry on baking sheet.  About 1/4 inch in, from the outside of the circle take a paring knife and cut another circle but don’t cut all the way through pastry.  This will allow all around the outside to puff up and then it will take on that, tart like, look.  Take a fork and prick the inside of the circle.  This will let the steam escape and it won’t puff up and will lay flat in the center.  Cut your tomatoes and mozzarella slices into 1/4 inch circles ( or discs) so they are the same thickness. Arrange in center of tart, tomatoes first then mozzarella on top.   Sprinkle salt and pepper on top of each tart then drizzle with a little olive oil,  this will help them to brown( not extra virgin olive oil).  Follow the cooking instructions on the back of the pastry box for cooking time.   When tarts come out of oven arrange a little red onion and basil leaves on top of the tomatoes and mozzarella then slice your chicken on the bias, toss with about 3 tablespoon of pesto and place slices of chicken on each tart. The heat of the tarts will warm up the basil and it will smell so good.  This could as easily be a vegetarian dish without the chicken.

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The Fresh Market

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The Fresh Market

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Upscale grocery store chain with an old-world vibe. They offer local produce, prepared eats, wine and more. For more information about their stores, locations, and hours, visit their website at www.thefreshmarket.com.

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Japanese Panko Breaded Salmon with an Orange and Soy Glaze

One of my favorite cooks once said that if you have 10 recipes and if you can do each of them in three different ways well then you have a pretty good catalog. I mean, its always good to want to try different dishes and desserts because you really can never learn enough.  There are always great new chefs or restaurants we visit that inspire us to make dishes that we can recreate and make our own.  That is how I came up with this recipe.  It’s simple but delicious and healthy.

Ingredients:

1 pound of salmon filet (without skin)

1 tablespoon of grated fresh ginger

1 tablespoon of grated fresh garlic

1 cup of freshly squeezed orange juice 3 oranges

1/4 cup of soy sauce

1/4 cup of agave nectar

2 tablespoons of brown sugar

1 teaspoon of chili paste with garlic ( found in the Asian section)

2 spring onions or scallions

2 cups of Panko bread crumbs

Directions:

In a small sauce pan pour orange juice, soy sauce ,brown sugar, agave nectar, ginger, garlic, and chili paste. whisk together well.   On medium heat bring to a boil whisking every so often.  Turn the heat down to a simmer and reduce by half.  Take off the heat and let cool.  Place 1/3 of marinate into bottom of sheet pan lined with foil.  Place salmon on top, then put the panko bread crumbs on top of the filet pouring remaining marinate on the top so the bread crumbs can absorb the rest.  Place in a preheated 425 degree oven for 10 to 12 minutes.  After 10 to 12 minutes take it out of oven and cover the salmon for another 15Image minutes.  Take the two spring onions and finely mince them, then uncover the salmon and garnish.

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