on May 1, 2020
A glass of wine with lunch? Yes, please! The Northern California sunshine has Executive Chef Sarah Walz craving fresh wine and lunch menus packed with healthy flavor. Cue Chef Sarah’s most recent creation, a chicken salad tartine inspired by a salad niçoise.
“Except I replaced the tuna with chicken. Anndd threw it on homemade, toasted baguette. But I did keep the classic rosé wine pairing,” she laughs.
If you really want to model the niçoise, go ahead and add some poached potatoes, steamed green beans, and a hard-boiled egg to your plate. Or, simply follow the recipe below and enjoy an easy, enchanting afternoon lunch, preferably on a sunny porch alongside a glass of EnRoute Rosé, Facile à Boire. This brand-new Russian River Valley wine’s bright acidity and floral cherry blossom aromas tie the chicken salad’s tangy, savory and garden-fresh flavors together.
“Our EnRoute Russian River Rosé is fresh and fragrant, which makes it the best lunch wine,” says Chef Sarah. “Every sip makes me smile.”
We think this new sandwich and wine pairing might bring a smile to your lips, too.
Warm Chicken Salad Tartine
2 cups shredded rotisserie chicken, still warm
¼ cup chopped Castelvetrano olives
2 teaspoons capers, rinsed and chopped
2 tablespoons olive oil
1 tablespoon red wine vinegar
Fresh ground pepper
4 slices sourdough bread
Arugula, a handful or a heap, your call!
Maldon salt, or a large flake salt
Place warm shredded chicken in a bowl. Add chopped olives and capers, drizzle in your olive oil and red wine vinegar, and finish with about six cranks, or half a teaspoon, of fresh ground pepper. Toss with tongs to combine. Check your seasoning and adjust to taste. Set aside.
Heat a cast-iron pan over medium-high heat. Generously brush your bread with olive oil, toast for 30 seconds, then flip and repeat on the other side. Place your more toasted side up, pile generously with chicken salad, and sprinkle with your flaky Maldon salt to taste. Top with a mound of arugula, grab your fork and knife – or use your hands if you dare – and savor the crunch of savory rotisserie chicken, salty capers, tangy vinegar and fresh arugula. Pour a lunchtime glass of EnRoute Rosé for added brightness and perfume and enjoy how all the flavors come together!
on January 10, 2020
“This potato gnocchi has everything I want in a winter recipe. The gnocchi are pillow-y yet filling. The parmesan cream offers subtle richness, without being over the top. The wild mushroom ragout adds the most delicious earthy flavors to the dish. But the most beautiful thing about this recipe? Its wonderful versatility.
You can skip the cream sauce or omit the ragout and it still tastes dreamy, even more so when paired with a glass of bright, berry inflected EnRoute Pinot Noir “Les Pommiers.”
Need to skip the truffles or swap the homemade gnocchi for your favorite store-bought dumplings? That’s fine. It will still bring out with the generous fruit flavors and soft sage-earth accents of our Russian River Valley Pinot.” – Chef Sarah Walz
One final chef’s note: Preparing and freezing the gnocchi ahead of time is encouraged for two reasons: it will significantly help you with your prep timing, and sautéed gnocchi adds a delightful “toothiness” to the texture of the potato pasta.
Gnocchi with Mushroom Ragout and Parmesan Cream
2 cups rock salt, for baking
1,000 grams Russet potatoes (roughly 4 medium-to-large potatoes)
1 egg yolk
250 grams of flour (2cups)
1-2 teaspoons salt
1 teaspoon ground white pepper
2 tablespoons olive oil
Optional: 1/8 teaspoon nutmeg and one tablespoon chopped chives
Mushroom Ragout Ingredients
¼ cup extra-virgin olive oil
1 cup onions, diced
2 garlic cloves, minced
1 pound mixed mushrooms (hedgehogs, porcini, chanterelles), chopped to bite-sized pieces
Salt and freshly ground pepper
Fresh thyme sprigs
Parmesan Cream Sauce Ingredients
1 cup Chardonnay
1 shallot, sliced thin
2 thyme sprigs
1 quart heavy cream
1 1/2 cups grated parmesan
Optional: dash of nutmeg, for seasoning
For the gnocchi:
First, wrap a full-sized sheet pan in plastic wrap and spay with non-stick cooking spray.
Bake potatoes on a bed of rock salt until soft. Remove and discard skins, then use a ricer to rice potato into a medium-sized bowl. Season with salt and fresh ground white pepper (an additional eighth of a teaspoon nutmeg and one tablespoon chopped chives optional), then add two tablespoons olive oil and the egg and egg yolk. As you add ingredients and begin to form your dough, be careful not to overwork it.
Sprinkle flour onto potato mixture, using your hands or a wooden spoon to mix until a sticky dough forms in the bowl. Then sprinkle a generous dusting of flour onto a clean work surface, place your potato gnocchi dough down and form a circular, flat ball. Cut one quarter of the dough and form it into a long snake. Slice one 1-inch piece and drop it into a small pot of boiling water. If the gnocchi falls apart, work two more tablespoons of flour into the dough.
Test two to three additional pieces until the dough stays together. Then, let your dough rest for 20 minutes, covered. Your dough should be below room temperature, and rather cool. Form gnocchi and place on sheet pan. When you’ve formed all your gnocchi, cook in salted boiling water. When the gnocchi rise to the top, remove with a slotted spoon. If you are serving right away, place cooked gnocchi in a shallow dish and toss with olive oil to keep them from sticking.
If you are preparing them in advance, remove the gnocchi and place in a large ice water bath to prevent them from continuing to cook. Spread them out on your sheet pan and place in freezer. When you are ready to serve, heat a large sauté pan on high heat, add two tablespoons vegetable oil and then add enough frozen gnocchi to cover – but not exceed – the bottom of the pan. (yes, it’s easier to sear the gnocchi’s from frozen). Each should have space to wiggle. Sauté until golden on all sides, season with salt and pepper and remove to serving dish.
For the mushroom ragout:
Heat olive oil in large skillet on medium-high heat. When the oil is almost smoking, add onions and garlic, lower temperature to medium-low and cook until the onions have wilted, roughly three minutes. Add mushrooms, season with salt and pepper, and sauté until the mushrooms are tender and all the liquid has evaporated.
For the parmesan cream sauce:
In a saucepan add Chardonnay, sliced shallot, and thyme sprigs and turn heat to high. Reduce until wine is al sec or has a syrup-like constancy. Watch it closely as it can quickly go from a syrup to a burnt mess if you’re not attentive. Add heavy cream and bring to a simmer. Cook for two minutes on medium-high heat. When the cream has reduced by a quarter, strain the shallots and thyme sprigs and pour cream into a blender. Blend on low and slowly add grated cheese until combined. Season with salt and white pepper (a dash of nutmeg is optional).
Easily served family-style or in individual bowls, top your gnocchi with warm parmesan cream, followed by the mushroom ragout. If you’re feeling decadent, shave white truffles over each dish, pour a glass of EnRoute Pinot Noir “Les Pommiers,” and curl up by the fireplace with good company. Salut!
on February 19, 2019
Get ready to go wild for this mushroom, pork and Pinot Noir menu from our winery kitchen. The quintessential pairing here is the pork tenderloin and our flagship Russian River Valley Pinot Noir, EnRoute “Les Pommiers,” but the wild mushrooms (foraged or store-bought) take it to heavenly levels!
“It’s a mushroom forager’s favorite time of year here in Northern California. Although I’ve long enjoyed harvesting my own mushrooms, I recently had the pleasure of going on my first professionally guided wild mushroom hunt. It was rainy and cold as we trekked out to coastal Jenner, but the soggy day spent digging in the dirt rewarded us with a roasted mushroom feast that evening. That impromptu supper inspired the roasted mushroom and pork recipe below. It’s woodsy, meaty and fantastic with our EnRoute Pinot Noir, “Les Pommiers.” I’m excited to share it with you!” – Executive Chef Sarah Walz
on March 4, 2014
2012 EnRoute Pinot Noir, Les Pommiers, captures classic Russian River Valley attributes with plenty of dark fruits, tobacco and mineral notes. Executive Chef Trevor Eliason and Winemaker Andrew Delos discuss the wine in this video, and Chef Trevor shares a mouthwatering recipe that will pair perfectly.
Check out the full recipe here, and to acquire your own 2012 EnRoute Pinot Noir, visit our brand new wine shop.