The nutty flavor of creminis makes this a flavorful dish well matched with Pinot Noir. Serve with a mixed green salad with pear, toasted walnuts and dried cranberries.
16 oz cremini mushroom
3 tablespoons olive oil, divided, plus more as needed
1 onion, thinly sliced
¼ cup vegetable or mushroom broth
3 cloves garlic, minced
2 tablespoons soy sauce, low sodium
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
4 oz spinach
nonstick cooking spray, for greasing
1 sheet puff pastry, sheet
flour, for rolling out puff pastry
2 medium potatoes, thinly sliced
1 large egg, beaten (for wash)
Preheat the oven to 375°F (190°C).
Add the mushrooms to a food processor and pulse until crumbly, 10-12 times. Be careful not to over-process.
Heat 2 tablespoons of olive oil in a medium pan over medium heat. Add the onion and sauté for 3-5 minutes. Add the vegetable broth and sauté until the onions are translucent and most of the broth has evaporated.
Add the garlic and sauté for 3 minutes more, or until fragrant.
Add the mushrooms and soy sauce and sauté until most of the liquid has released from the mushrooms and evaporated, 10-12 minutes.
Push the sautéed veggies to the sides of the pan and add a bit more olive oil to the center. Sauté the thyme and rosemary in the oil until fragrant, then incorporate into the rest of mixture.
Add the spinach and sauté until wilted.
Let mixture cool.
Grease an 18 x 13-inch baking sheet with nonstick spray. On a lightly floured surface, use a rolling pin to roll out puff pastry sheet to fit the baking sheet. Transfer the puff pastry to the pan.
In center third of the pastry, add a layer of potato slices, side by side. Lightly season with salt. Top with half of the mushroom mixture and spread in an even layer, about ¾-inch thick. Add another layer of potatoes and the rest of the mushrooms, and top with a final layer of potatoes, seasoning each time.
Fold one side of pastry over the filling, then the other side. Seal the top and bottom ends over the filling. Score the top of the Wellington diagonally with a sharp knife. Do not cut through the dough.
Beat egg with 2 tablespoons water in small bowl until frothy and brush over the Wellington. Decorate with more pastry, if desired. Poke a few air vents in the pastry.
Bake for 35-40 minutes. until golden brown and puffed.
Let rest for 10 minutes before cutting into thick slices.
A festive dish perfect for this time of year created by our General Manager, Michael Melusky. This recipe was created after a bountiful day at a farmers’ market in the South of France to accompany roasted leg of lamb; plus serve a dual purpose as a way to use up the week’s leftover cheese.
On its own, the Potato & Celery Root Gratin pairs perfectly with the Le Bon Climat Chardonnay, but as a side dish for Thanksgiving with all the other competing flavors, Hildegard is the perfect Thanksgiving wine. The go to red wine for Thanksgiving would have to be the Le Bon Climat Pinot Noir. Both are meant to be enjoyed with those you love.
4 russet potatoes
1 large celery root
4 tbs Butter
3 tbs Flour
2 cups heavy Cream or half and half
1 cup Chicken Stock
2 cups shredded Gruyere Cheese, or mixture
1 cup Panko
Peel potatoes and celery root, celery roots can be quite large so you may want to split it down the middle. Using a mandolin or paddle slicer, thinly slice peeled potatoes and celery root.
Spray a nonstick spray or butter a baking dish. Alternate layers of potatoes and celery root.
Separately Warm up one cup chicken stock and two cups half and half or heavy cream in the microwave.
Melt 4 tablespoons of butter in a large saucepan; once it’s melted add 3 tablespoons of flour, whisk together for a minute to create a roux. Slowly whisk in cup of chicken stock, will quickly create thick paste. Slowly whisk in two cups of cream. Let it thicken a few minutes, whisking occasionally, be careful not to let come to a boil. Add about 2 cups of cheese. Use Gruyere as a base but if you add other cheeses as well it can create better flavor, add some truffle cheese for a bit of decadence. Stir until cheese melts and blends into white sauce. Add nutmeg and white pepper to taste.
Pour the sauce over the potatoes. Jiggle the dish to make sure the sauce filters down through all the layers.
You can cover and refrigerate for a couple hours at this point. Let it get to room temp before baking.
Cook for an hour in a 350-degree oven. Cover for the first half hour and then uncover and sprinkle Panko and return to over for last 15 to 30 min. Insert knife in center to ensure potatoes are fully cooked. Depending on how full you made the dish you may want to bake with a cookie sheet under it. Can bubble over.
Here is a wonderful and healthy entrée that can be grilled outdoors. We suggest pairing this with our Au Bon Climat Chardonnay from the Sanford and Benedict Vineyard. This wine is very versatile for a rich, barrel-aged Chardonnay. It can hold up to creamier dishes such as risottos or pastas, while also complimenting smokier dishes.
1-1.5 pounds of Halibut
2 Garlic cloves
3 sprigs of Oregano
3 rashers of Bacon (optional)
1 cup of Panko crumbs
1-2 heads of Romaine
Clendenen Family Olive Oil
If you decide to use the bacon, cook until crispy.
In a food processor, blitz the garlic cloves, oregano, bacon (optional), panko, olive oil, and a dash of salt and pepper. The consistency should stick together, but not be too soggy.
Turn the grill on. Use high heat.
Portion the halibut if needed. Season with olive oil, salt, and pepper.
Half and pit the apricots. Season with olive oil, salt and pepper.
Half or quarter the romaine, depending on size. Season with olive oil, salt, and pepper
Add the panko crust to the halibut. Spray the hot grill with oil. Place the fish on the grill and do not move it. Close the grill for 2 minutes. Cooking time will depend on the size.
When the fish is half-way cooked, add the romaine and apricots to the grill. When the romaine and apricots have a nice char, they are ready to remove.
Drizzle a little more olive oil and finish the dish with some nice sea salt. Voila!
*Pro tip: Use a cake tester or a thin knife, insert into the thickest part of the fish. Then place it under your lip, or on your wrist. If it’s hot, then the fish is done!