Spiced Pear Pie

The popularity of the pear dates back to ancient times. While the Greek poet Homer referred to pears as a “gift of the gods,” others were developing new varieties of cultivated pears in Rome. Over the years, hundreds of different varieties have been introduced. Today the Bartlett pear is the most popular variety in the United States.

The Health benefits of pears are numerous too. They are rich in vitamin C, with antioxidant properties and filled with fiber. Studies have also shown that eating pears helps protenct women against breast cancer, lowers blood pressure and may reduce the chances of a stoke, and good for colon heath—to name just a few! So Homer was right on track—a true gift from the gods!

Pie Crust

2 cups all-purpose flour

½ tsp. salt

1 ½ sticks unsalted butter

¼ cup ice water

Sift flour and salt together. Cut the chilled butter and margarine into small bits and add to the flour. Work flour and butter together. Add ice water slowly to the pastry, and press pastry together into a ball. Chill dough for at least one hour.

Pear Mixture

4-5 medium sized pears, sliced

½ cup sugar

1 ½ tbsp. flour

½ cup sugar

½ tbsp. cinnamon

1 tsp. nutmeg

1 tsp. cinnamon

This recipe makes one 9-inch pie. Make pie dough and chill for at least one hour. Roll out dough and place into pie pan. Fill pie shell with sliced pears. Sprinkle with sugar, cinnamon and dot with butter. Roll out remaining pastry and cover and cover the pastry top, seal and crimp rim, then slice a few vents on the top. Bake pie for 45 minutes, or until crust is lightly browned.

Summer Squash with Penne Pasta

My garden is now producing an abundant amount of squash, and as a result, I have found myself in search of creative and tasty ways to use my yellow crookneck and zucchini. The heat of the summer, however, does not make me want to cook much. Luckily for me, this is an easy recipe that you can whip up in no time, and it also tastes delicious served cold at a warm outdoor picnic.

1 pound penne pasta
¼ cup fresh parmesan cheese
4 garlic cloves, finely chopped
3 tbsp. olive oil
3 zucchini, sliced
3 small yellow or crook-neck squash, chopped
1 med. White onion, chopped
2 bell peppers, chopped
½ cup chicken stock
5 tbsp. butter

Cook the pasta according to directions. In a large saucepan on medium heat, heat olive oil with garlic, onions and squash, and cook for about 8 minutes. Add chicken stock and butter, and salt and pepper to taste. Poor squash mixture over pasta and add cheese to the top. Serves 4-6.

Recipe by Karen Grimes

Lemon Feta Orzo Pasta

I have been looking for the perfect summer pasta dish for quite some time—the no-fail dish that is great served cold at a picnic. And thanks to one of our loyal Local Pairings readers, I have found one that fits the bill. When I first tried this recipe, I was blown away by the fresh mint, combined with savory raisins, basil and zesty lemon. I added grilled chicken which is a great addition, but this would also be a perfect side to grilled salmon.

1 ½ cups orzo
2 Tbsp lemon juice
½ tsp kosher salt
1/8 tsp pepper
1 clove garlic, minced
¼ cup olive oil
½ tsp sugar
½ tsp dried oregano
2 1/2 ounces feta cheese

¼ cup chopped fresh basil
½ cup yellow raisins
½ cup pine nuts or walnuts

Cook the orzo 8-10 minutes in a large pot of boiling water with some salt added. In a bowl, mix olive oil, lemon juice, garlic, salt, pepper, sugar and oregano.

When orzo is done, add warm orzo to bowl and mix with dressing. Let sit until room temperature. Mix in raisins, nuts, feta and fresh basil.

Pair with a white wine such as Sauvignon Blanc, Pinot Grigio or Riesling.

Modified recipe is from Erica Sweeney, original recipe from The Newlywed Cookbook by Robin Miller.

Simple Sushi Rolls

Sushi rolls make wonderful summer party food that are great for sharing on a warm summer evening. Many people are intimidated by Japanese food like sushi rolls, when in reality it can be fun and quite easy to make. You can make vegetable rolls, or any fish or combination rolls that you like. This is a great dinner to include your friend in making. Just prepare the rice ahead of time, and have each person roll his or her own.

¼ cup rice vinegar
1 cup water
½ cup sushi rice (see recipe below)
1 large cucumber, unpeeled
1 large carrot, peeled
1 large avocado
3 sheets seaweed
4 oz. fresh salmon or tuna, skinned
Wasabi paste or powder
A sushi rolling mat
Pickled ginger and soy on the side

To make rice:
1 ¼ cup short-grained rice
3 tbsp. rice vinegar
2 tbsp. sugar
2 tsp. salt

Wash rice in a large bowl until the water is clear. Drain and let stand in strainer for one hour. Place rice in large saucepan and add 2 cups of water. Bring to boil, covered and cook for about 10 minutes, or until all the water is gone. Remove from heat with the lid still on and leave covered for an additional 10-15 minutes. In another bowl, mix rice vinegar, sugar and salt until dissolved. Transfer cooked rice to a large shallow dish and sprinkle with vinegar dressing. Using a wooden spoon, fold the vinegar dressing into the rice, but do not stir. Let the rice cool to room temperature before making sushi.

To make sushi:
Using prepared vinegar rice, mix the water and rice vinegar together. Slice cucumbers into ½ inch thick, and 3 inch length strips. Using a carrot peeler, slice a small handful of carrot peels. Slice avocado into ½ inch strips. Set vegetables aside. Cut tuna or salmon into ¼ inch sticks. On a sushi rolling mat, place a sheet of Nori seaweed, then place a small handful of rice on top, making a log shape in the center of the seaweed. Dip hands into vinegar bowl before touching rice. Spread the rice evenly over the seaweed, leaving a ¼ inch margin on one side. Dot a pea-sized amount of wasabi paste down the center of the rice. Next, arrange 1 strip of cucumber with a few strips of carrot slices and avocado down the center of the rice, or use sliced fish. Roll the mat over to the center, then press slightly and roll so that the two ends of the seaweed stick together. Place rolled sushi on a cutting board and cut into 6 pieces. Repeat using tuna or other variations in the center. Garnish with wasabi and pickled ginger. Makes about 6 rolls-36 pieces of sushi.

Recipe by Chef Emily Buller

Baked Halibut with Mango & Avocado Salsa

This is one of my favorite springtime meals. It’s simple and easy-to-prepare with loads of great flavor. Although you can use almost any fish in this recipe, we prefer the medium weight and mild flavor of halibut. Try to find wild-caught California or Pacific Halibut. The tropical fruit flavors in the salsa pair nicely with a Napa Valley Sauvignon Blanc.

4 medium Halibut Fillets

Olive Oil

Salt
Pepper

2 Avocados

2 Mangoes

1 Tbsp Shallot

2 cloves Garlic

1 Tbsp Olive Oil

2 Tbsp Lemon Juice

Salt

Pepper

Preheat the oven to 400 degrees. Coat each halibut fillet with olive oil, salt and pepper. Place in a baking dish and bake in oven until done, approximately 10-15 minutes. Dice avocado and mangoes into ¼ inch pieces. Place in medium sized bowl and add shallots, garlic, olive oil and lemon juice. Mix together and add salt and pepper to taste. Spoon ½ cup salsa on top of halibut.

Recipe by Linzi

Meyer Lemon Curd

My dad has a small Meyer lemon tree in his yard, bursting with hundreds of juicy lemons. The Meyer lemon fruit is rounder than the common lemon, with a slight orange tint and a sweeter, less acidic flavor. While picking away at his most prized Meyer tree, I contemplated all of my favorite lemon treats to make, and came upon one versatile option-lemon curd. Lemon curd is a great topping for toast and breakfast scones, and a wonderful cookie and tart filler, to name just a few. Plus, you can enjoy some now, and preserve more for later. You really can use any lemon variety you would wish, even Buddha Hand lemons (my grandmother grows these unique varieties-but we’ll save that for another week).

1/2 cup butter
3/4 cup sugar
1/2 cup fresh Meyer lemon juice
3 tablespoons lemon zest, finely grated
6 large egg yolks

Melt butter in a medium sized saucepan over medium low heat. Remove the pan from the heat and whisk in sugar, lemon juice, zest and a pinch of salt. Whisk in the yolks until mixture becomes very smooth. Over medium heat, cook the mixture while whisking constantly, until it thickens and leaves a path on the back of a wooden spoon when a finger is drawn across it. Immediately pour lemon curd through a strainer and allow to cool to room temperature, whisking occasionally. Refrigerate covered, until ready to serve. Lemon curd keeps for a month in the refrigerator and for about 3 months in the freezer.

Written by Karen

Sunday Supper

Sunday dinners have always been about comfort food for me, providing a good way to ease into the week. In the colder months that usually means a hearty bowl of soup, a casserole or other one-dish meal. One of my favorite Sunday meals is a gratin from the Moosewood Restaurant New Classics cookbook. This cookbook is chock full of comfort food recipes and this Italian Gratin is no exception.

Italian Gratin
From the Moosewood Restaurant New Classics Cookbook

1 cup diced onion
3 Tbsp chopped fresh basil
½ teaspoon salt
3 cups undrained crushed tomatoes (28-oz. can)
1 Tbsp olive oil
¾ cup bread crumbs
1 garlic clove, minced or pressed
¾ cup raw orzo
2 cups rinsed, stemmed, and chopped fresh spinach
4 cups sliced mushrooms
2 cups grated Parmesan cheese

Preheat the oven to 350 degrees. Lightly oil an 11x7-inch casserole dish.

In a bowl, mix together the onions, basil, salt, and tomatoes. Set aside. Warm the oil in a small skillet and sauté the bread crumbs and garlic until the bread crumbs are lightly browned.

Spread half of the tomato mixture in the bottom of the prepared casserole dish. Sprinkle the orzo over the tomatoes. Layer the spinach, mushrooms, and 1 cup of the Parmesan cheese on top of the orzo. Top with the rest of the tomato mixture. Sprinkle on the remaining cheese and then finish with a layer of the seasoned bread crumbs. Cover tightly with foil.

Bake the gratin for 25 minutes, then uncover and bake for an additional 25 minutes, until lightly browned.

Written by Linzi

Wild Mustard Chicken Carbonara

With a golden blanket of wild mustard spread across the valley floor, we thought this would be a great time to enjoy its spicy flavor in an original seasonal dish. Mustard makes a great addition to chicken, red meat, fish and salads. You can pick it yourself, or you can purchase it at your local market, such as Oxbow Public Market in Napa.

4 boneless, skinless, chicken breasts

1tbsp. finely chopped garlic

4 Sprigs thyme Leaves

1/3 cups Olive Oil

1 tbsp. Dijon Mustard

½ cup beer

1 tbsp. Lemon Juice Freshly Squeezed

Blend ingredients and marinate 30 mins. before grilling

6 pieces of thick bacon sliced and sautéed

2 heads of radicchio

1 bunch mustard greens

2 garlic cloves diced

1 shallot diced

½ cup chopped parsley

1 tbsp. red chili flakes

2 whole eggs

1 lb thin spaghetti

¼ cup Olive oil

½ cup Parmesan cheese

Chop parsley and add to egg mixture with chili flakes and Parmesan. Split radicchio in quarters. Sprinkle with olive oil, garlic, mustard greens and shallots. Place on sheet tray in the oven at 350 for 10 mins. Bring water to a boil for pasta. Chop radicchio and mustard greens into 1¼ inch pieces. Boil pasta in water and immediately toss with rest of ingredients. Serve while hot. Serves 4.

By Chef Emily Buller

Homemade Potato Gnocchi

Potato gnocchi is simple to make and is a delicious change from the average pasta dish. You can choose whatever variety of potato you like, Yukon Gold, Yellow Finn or Russet. Russet potatoes usually make the lightest and fluffiest gnocchi. Add your favorite sauce such as a light mushroom or wine sauce, or a thicker cream sauce like our Gorgonzola and Sage sauce.

Gnocchi

2 ½ lbs potatoes

2 ½-3 cups unbleached all-purpose flour

2 eggs

1 ½ tsp. olive oil

1 tsp. salt

Clean the potatoes and cook in a large pot of boiling water until tender but not falling apart. Make sure you do not overcook the potatoes. Remove the skins while the potatoes are still warm. Then push them through a vegetable mill (or ricer) into a large bowl-do not use a food processor. Stir in the eggs and oil with a wooden spoon, and gradually stir in 1 ½ cups of flour and salt. Stir until the dough sticks together but is still not too firm.

Knead the dough for about 5 minutes on a floured surface, adding more flour as needed. When the dough does not stick to your hands, it is ready.

Divide dough into 6-7 equal parts. Roll each part into a rope about 1/2 inch thick and about 10 inches long, and cut each section into small pieces into 1/2 inch squares. Lightly press a fork against each piece to create small ridges in the pasta.

Add gnocchi to a large pot of boiling water, and cook until all the gnocchi rise to the top. Remove from water with a skimmer. Add sauce to top, or freeze gnocchi for later use. Serves about 6.

Gorgonzola and Sage Cream Sauce

3 tbsp. butter

3 sage leaves, finely chopped

2 cups whole cream (can be substituted for milk)

½ lb gorgonzola cheese

½ cup pine nuts (toasted in oven for 2-3 minutes optional)

Chives, chopped, to garnish

In a sauce pan, melt the butter over medium heat. Add the cream or milk, gorgonzola and sage and stir until cheese melts completely. Stir constantly until sauce is creamy and thick, and add salt and pepper to taste. Slowly add sauce to gnocchi or pasta, and sprinkle with pine nuts and chives. Serves about 6.

Recipe by Chef Emily Buller

Indulgent (and easy) Brunch

Rainy weekend mornings are the perfect time for a relaxing and indulgent breakfast. This week we share two of our favorite breakfast indulgences – Lemon-Blueberry Muffins and Breakfast Crepes. These dishes can be made together or made as side dishes to a hearty breakfast of eggs, potatoes and bacon. We recommend fruit and whipped cream to fill the crepes, but you can get creative and fill with almost anything – including eggs, potatoes or bacon! And what better way to indulge than to pair with a zesty mimosa made with fresh squeezed orange juice.

Lemon-Blueberry Muffins
1 ¾ cups sifted flour
¼ cup sugar
2 ½ tsp baking powder
1 tsp salt 1 egg
¾ cup milk
1/3 cup canola oil
1-2 tsp lemon zest
1 cup fresh (or thawed) blueberries

Mix dry ingredients in a large bowl. Combine egg, milk and oil. Add to dry ingredients and stir quickly until just moistened. Add lemon zest and blueberries. Grease muffin tins and fill 2/3 full. Bake at 400 degrees for 20 minutes.

Optional: Lemon Glaze ¾ cup confectioners sugar 2 tbsp. fresh lemon juice Stir together the confectioners sugar and lemon juice in a small bowl. Drizzle on top of the muffins 3-4 minutes after you remove them from the oven.

Recipe by Linzi

Breakfast Crepes
2 eggs (or 3 egg yolks)
1 ½ cups milk
1 ½ cups flour
1 ½ tbsp. sugar
1/2 tsp. salt
4 tbsp. butter (melted)
1 tsp. vanilla extract
Fresh fruit and whipped cream

Combine flour, sugar, and salt together in a bowl. In a separate bowl, beat eggs and milk with a wire whisk or mixer and add to flour mixture. Whisk until lumps are smooth. Stir in melted butter. Heat an oiled griddle or frying pan to a high heat, then pour about 2 tbsp. of the batter onto the griddle for each crepe. Rotate pan to spread out batter as thin as possible. Brown on both sides and serve with fresh fruit and whipped cream. Recipe will make 10-12 crepes.

Recipe by Karen

Cream of Cauliflower Soup

One delicious winter vegetable, the cauliflower, is often just an overlooked salad addition. However, there are a number of different dishes you can create with this versatile veggie. Cauliflower is part of the cabbage family and comes in a variety of colors— white, green and purple, and is packed with vitamin C and iron. So go ahead and enjoy a bowl of creamy cauliflower soup on a cold winter night!

1 head of cauliflower

5 cups vegetable broth

1 cup white wine

½ clove garlic

½ tsp. ground ginger

1 cup whipping cream

Salt and pepper to taste

Chives, chopped (to garnish)

Parmesan cheese (to garnish)

Chop cauliflower and add to vegetable broth in a large pot. Cook on medium high heat. Add garlic and cook until tender (about 30 minutes). Using a hand blender or food processor, puree the soup until thick and creamy. Add wine, whipping cream, ground ginger and salt and pepper to taste. Top with crostini (optional), chives and Parmesan cheese. Serves 6-8.

Recipe by Chef Emily Buller

Wild Mushroom Risotto

Mushrooms are starting to pop up all over wine country now, which makes it a great time to try out some new mushroom recipes, like this one. This is an easy, impressive vegetarian recipe that really showcases the luxurious assortment of mushrooms out there this season. Experiment with different types that your local market has on hand.

1 small onion, diced
2 tbsp. butter
2 lbs. Arborio rice (Italian rice)
1 onion, finely chopped
½ bottle white wine
1 lb. mixed wild mushrooms
2 tbsp. Olive oil
White truffle oil, to garnish
Salt and pepper
Parmesan cheese, to garnish

Preheat oven to 350 degrees. Place mushrooms on sheet tray and toss with olive oil, salt and pepper. Place in oven and cook for about 10 minutes or until mushroom are very tender.

Sauté onion and butter together in a large sauce pan over medium heat. Pour in rice and stir constantly for 2-3 minutes on low hear. Add wine and turn up heat to medium. Cook rice until all the wine evaporates. Bring broth to boil. Pour half of the boiling broth into the mixture and then add the rest of the broth slowly, stirring constantly. Cook and stir until risotto thickens and all liquid is gone.

Slowly stir in cooked mushrooms into the risotto. Garnish with several drops of truffle oil and fresh parmesan on each serving. Serves about 6.

Recipe by Chef Emily Buller

Yule Log Cake

The Yule log is said to have its origins in Germanic paganism practiced during the early mediaeval period, in which the burning of the Yule log would welcome in the winter solstice. Enjoy your own slice of history this Christmas season with our delicious version of the rolled Yule log.

5 eggs, separated

1/3 cup sugar

3 ½ oz. dark chocolate, melted and cooled

2 tbsp. flour

2 1/2 tbsp. cocoa powder

½ tbsp. cinnamon

Chocolate shavings

White Chocolate Filling

2 oz white chocolate

2/3 cup double cream

Chocolate Icing

6 ½ oz dark chocolate, melted

2 oz butter, melted

Beat sugar and egg yolks with a fork until thick, then stir in chocolate, flour and cocoa powder. Beat egg whites in a separate bowl until stiff peaks form and fold egg whites into chocolate mixture. Pour batter into a greased swill roll tin and bake for 15 minutes or until firm. Place cake on a towel sprinkled with sugar and roll up from the short end. Set aside to cool. To make filling, place white chocolate in bowl over a saucepan of simmering water and cook on medium, stirring constantly until smooth, then stir in cream. Cover and chill until thick and spreadable. Unroll cake and spread with filling, then roll up cake. To make icing, combine chocolate and butter and mix well. Spread icing over roll and decorate with chocolate shavings and dust with powdered sugar “snow” just before serving. Serves 8.

Recipe by Karen and Emily

Mike's Three-Cheese Lasagna

Ever since he was a kid, my husband has loved lasagna. So with him as my expert taster, we have made the cheesiest, meatiest lasagna that the whole family will enjoy. You can experiment with substituting different cheeses like provolone and feta, or stick with the traditional lasagna cheeses like the ones we use in this recipe.

1 lb lasagna noodles

1 lb ground beef

1 lb mozzarella cheese, grated

1 cup ricotta cheese

½ cup parmesan cheese, grated

1 egg

2 tbsp. olive oil

1 large onion, chopped

3 cloves garlic, minced

3 tbsp. oregano or Italian seasoning

1 small bunch of basil, chopped

1½ cups water

2 small (6 oz) cans tomato paste

1 (14 oz) can diced tomatoes

Salt and pepper

In a saucepan, cook ground beef along with garlic, onion and herbs until browned. Add tomato paste, water, diced tomatoes and salt and pepper and cook on medium for 10-15 minutes-until sauce is thick.

Bring 6 quarts water to a boil and add lasagna noodles and salt. Boil for 20 minutes or until tender, rinse with cold water and drain. Mix egg, parmesan, basil and ricotta cheese with a pinch of salt and pepper. Layer lasagna noodles in a casserole dish, alternating with grated mozzarella cheese, ricotta mixture, and meat sauce until all is used. Top with mozzarella and sprinkle with parmesan cheese. Bake for 350 degrees for about 30 minutes. Let rest for 5-10 minutes before serving, garnish with basil or parsley leaves. Serves 6-8.

Recipe by Karen Grimes