I don’t know about you, but there are times when I just crave a delicious meal of fish and chips.The Silverado Brewery and the Market in St. Helena are two of my favorite places to get them. I have recently decided to try making my own, and have come up with this recipe that uses a dill and herb beer batter to create a light, fresh taste.Baked sweet potato fries drizzled with olive oil, salt and pepper makes a great seasonal accompaniment to this dish.
2 lbs frozen cod, thawed
1 1/2 cups all purpose flour
2 teaspoons salt
2 teaspoons pepper
½ teaspoons paprika
1 teaspoon garlic powder
1 teaspoon fresh or dried dill weed
2 (12 ounce) cans cold beer
1 egg, beaten
2 quarts vegetable oil (for frying)
Stir together flour, salt, pepper, paprika, dill and garlic powder. Add about 1 ½ cans of beer, egg, and blend thoroughly. Set batter aside while you heat your deep-fryer or deep pan of oil to 375 degrees. Cut the cod fillets diagonally into 2 inch wide strips, making sure you remove all bones. When oil is heated, lightly coat fish in flour mixture and fry fish fillets until golden brown on both sides. Drain on paper towels and serve with lemon, tartar sauce and chips.
Did you think beer only went with hot dogs, burgers and pizza? Think again. These days you’ll find beer paired with everything from oysters to crème brulee. And with so many styles of beer on the market today, there are a large array of flavors, aromas and textures that exist for finding a good match for your meal. Many of the craft brewers in the United States have made an effort to promote the connection between food and beer and to promote beer as a drink that can hold its own with even the most elegant of meals. At some restaurants these days you’ll even find a beer sommelier to help you find the best beer for your meal.
If you find that you are more versed in food and wine pairing, it may be helpful to think of an ale as a red wine and a lager as a white wine. Using the same principals of wine and food pairing, you should be able to navigate through the world of beer and food pairing. And don’t forget the number one rule – when all else fails, always eat and drink what you like! We’ve provided some recommended pairings for several common types of beer.
Wheat Ale – this smooth, clean-tasting style of beer pairs really well with spicy foods because it lacks strong malt or hop flavors, making it more of a thirst-quenching type of beer. It is also a great beer to have at the start of a meal with appetizers or a salad.
Pilsner – this light-bodied, mild beer is a great pairing for fish. It’s simple, refreshing flavor also make it a good match for spicier Mexican and Indian foods.
Pale Ale - a beer with strong hop flavors. Pair with hearty dishes that can hold their own against the beer. Pale Ale pairs best with strong cheeses, lamb, hearty stews and steak.
Amber Ale – a very versatile beer for pairing with food. Just keep it away from anything sweet as the sweetness gets in the way of the malt flavor of the beer. Amber Ale is great with pizza, BBQ and Mexican food.
What about dessert? Beer is a great pairing with dessert and probably easier to pair than wine. You want to find a rich, full-bodied beer that can balance the sweetness of the dessert. For chocolate, go with a dark beer like a rich Belgian ale. For sweeter desserts like crème brulee, go with a beer with lots of hop flavor like a Pale Ale.
Sweet Potatoes are more than just Thanksgiving Day filler - they are a delicious fall treat packed with nutrients and vitamins. Now that they are coming into season, they are making their way into all sorts of recipes—from appetizers and soups to desserts. The fascinating sweet potato is a Native American plant that was first mentioned by Columbus in the records of one of his voyages. Enjoy the delightful flavors of the sweet potato this fall with our recipe for Sweet Potato Gratin.
Sweet Potato Gratin
6 Sweet Potatoes
1 pint of cream
2 cups grated Gruyere cheese
2 cups grated Parmesan cheese
3 garlic cloves finely chopped
2 shallots finely chopped
2 sprigs of rosemary
Combine shallots, garlic and rosemary sprigs with cream. Peel potatoes and slice on a mandolin, then place directly into the cream. Layer a casserole dish with sweet potatoes, salt, cracked pepper and cheese mixture. Repeat layers until you reach ¾ up the casserole dish. Pull out rosemary sprigs and pour cream over top. Finish with cheese mixture. Bake uncovered at 350 degrees for 45 minutes until firm. Gratin should be golden brown on top.
For years, rosé has suffered a bad rap from wine drinkers who confuse it with the sweet tasting White Zinfandel.While White Zinfandel has many good qualities, it is a far cry from the intoxicating flavors and aromas of the many rosé wines that are now being produced throughout the world.A true rosé is characterized by its off-dry flavor and a delicious bouquet of raspberries and strawberries.And while many people consider rosé a summer patio wine, I start to enjoy it most at the start of fall.
While rosé has always been loved throughout the world, Americans have often stayed away from what they refer to as “pink” wine because of the association with the very sweet White Zinfandel.But that’s changing.With a 50% surge in dry rosé sales in the United States, Americans are finally discovering that they like the off-dry style and flavors of rosé wines.
Rosé is an extremely food friendly and versatile wine that pairs with a wide array of foods.Depending on the weather, or your meal, rosé can be enjoyed chilled or at room temperature. These days you can find rosé made from almost any varietal – although the most popular tend to be Pinot Noir, Syrah, Grenache and Sangiovese.And you can also find rosé made throughout the world.In Italy, it’s called rosato, in Spain rosado.The French make a significant amount of rosé wine and you’ll hear it called both rosé and vin gris, which literally means “gray wine”.
So how exactly do you make a rosé wine?Although it’s common belief by some that a rosé wine is made by blending a white wine with a red wine, this is a practice that is forbidden is most wine producing countries of the world.A rosé wine is typically made by crushing red wine grapes and leaving them on the skin for a very short period of time – at most 24 hours.If you leave them much longer, you’ll have a red wine.The skins are then removed rather than being left in the juice throughout fermentation.The result is a delicate, dry wine with a light red or pink color.
For more information about rosé wines, check out the web site for the Rosé Avengers and Producers (RAP).RAP is an international group “dedicated to righting the wrongs done to dry rosé”.www.rapwine.com
Recommended Wines
Etude Rosé – One of my favorite Napa Valley producers of rosé wine is Etude Wines.Sourced from estate vineyards in the Carneros Region, they make a fabulous Rosé of Pinot Noir ($20).If you can find it, you should also try their Fortitude Rosé ($15) made from a little known grape called Valdiguie.www.etudewines.com
SoloRosa Rosé – Another Napa Valley rosé that is made from a blend of mostly Sangiovese with a touch of Syrah ($17).SoloRosa is the only winery in the United States that was founded on making dry rosé.The Sangiovese comes from grapes grown high on Atlas Peak.SoloRosa means “only pink” in Italian. www.solorosawines.com
When I first walked into the Market, I was immediately taken in with the alluring atmosphere, and was greeted by a friendly host and wait staff that promptly seated us.I noticed the elegant white linen tables, flickering candles, and soaring ceilings surrounded by old stone walls placed well over a hundred years ago.But looks can be deceiving.
Instead of the typical high priced, gourmet fare of many Napa Valley restaurants, The Market offers classic American cuisine at reasonable prices.Their goal is to be a simple neighborhood restaurant, serving food made from fresh seasonal ingredients from the local markets, as their name suggests.
It is a casual attire restaurant, but I notice that many patrons are quite dressed up, while others come in blue jeans and sweaters. While its atmosphere suggests formality and high-end (and high price) cuisine, this restaurant is anything but stuffy.
We started the dinner with their appetizer special—spring rolls with black beans and goat cheese. They were incredible. For my main course I opted for the chopped market salad with seasonal vegetables, hardboiled egg and mustard vinaigrette for $8.50. I also tried the market burger with ½ lb natural Angus beef, cheddar and grilled sweet onions and fried for $11.95.
They also offer 3 course dinner specials that change nightly for around $32 and a 3 course lunch for around $24.I love their gourmet take on American classic “comfort” foods such as mac and cheese and fish and chips (but these are champagne battered), and the buttermilk fried chicken with mashed potatoes, gravy and cornbread is not to be missed.
Every now and then, after dining at places where everything is new, rare, and foreign, it’s nice to eat something that reminds us of grandma’s home cooking, and delight in our childhood comfort foods—now just a bit more grown-up.
Chef Emily Buller has been busy creating hearty recipes for the fall season. This week she shares her recipe for tasty beef tenderloin that is perfect for entertaining on cold, fall nights. The wild mushroom Cabernet sauce pairs well with any fall vegetable side dish, especially brussels sprouts or winter squash.
Roasted Beef Tenderloin with Wild Mushroom Cabernet Sauce
5-6 lb tenderloin cleaned of shank and silverskin (butcher will clean for you) 2 tbsp whole grain mustard 2 sprigs of rosemary, chopped 3 garlic cloves, finely chopped 1 tbsp fresh cracked pepper 1 tbsp kosher salt ¼ cup olive oil
Preheat oven to 400 degrees. Combine ingredients except salt and pepper and rub onto tenderloin, then coat with salt and pepper and place on a baking sheet or rack for 10 minutes. Turn oven down to 350 degrees and continue to cook for 20-25 more minutes. Temperature of medium rare meat should be 130-135 degrees.
For the Sauce: 5 sprigs of thyme leaves ½ lb assorted wild mushrooms 2 cups Cabernet Sauvignon reduced to 1 cup ½ cup veal or beef demi-glace
Place mushrooms in a sauté pan with 2 tbsp olive oil and thyme, and cook until tender. Add Cab reduction and demi-glace and cook for 10 minutes. Pour over tenderloin, season with salt and pepper and serve with baby green beans or roasted fall vegetables.
Everyone is looking for a great value these days, especially when it comes to everyday indulgences. What makes a great value wine? For us, it means a well-priced wine that absolutely over delivers in quality. We look for a wine that you can enjoy at home but also a wine you want to share with friends and serve at your next dinner party. This week, we searched for a few of our favorite California wines under $12 that are truly outstanding wines for the price. Here’s our list. We’d also love to hear about your favorite California wines under $12. Share a comment with your favorites.
This wine is loaded with lots of citrusy goodness! Winemaker Randy Mason makes this second label and although it’s very different in style than his higher priced Mason Sauvignon Blanc, the same quality can be found in the bottle. With loads of grapefruit and pineapple, this is a lively and refreshing wine that is sure to please any palate. $10
The fruit for this wine comes from Lake County and Mendocino County. Fresh flavors of tropical fruit, lemon and even a hint of kiwi make for a well-rounded and easy drinking Sauvignon Blanc. We also love the fact that Bonterra sources its wines from organic vineyards. $12
Winemaker Rob Lawson makes this 100% California Pinot Grigio in the Italian style. This crisp, fruity wine has great aromas of pear, apricot and nectarine with bright flavors of lemon, melons and fig. As they like to say, “Tu Tu is a serious wine that does not take itself too seriously.” $12
Winemaker Sarah Gott blends Sauvignon Blanc, Pinot Blanc, Chenin Blanc and a touch of Muscat to make this highly aromatic white wine blend. The result is a full-flavored, crisp white wine with just a touch of tropical fruit sweetness from the Muscat. A good portion of the fruit for this wine is sourced from organic or sustainably farmed vineyards. $12
Cellar No. 8 is known for its big and enticing red wines. The majority of the grapes for this juicy Zinfandel come from Lodi and Lake County. With loads of blackberry, spice and other jammy fruits, this zin has good structure and a long finish. We agree this one definitely over delivers for the price! $10
Cline wines are always a good value for what’s in the bottle. With lots of dark berry fruit flavors and hints of spice, this yummy Zinfandel is no exception. Based in the Carneros region, Cline Cellars has a strong focus on sourcing from organic grapes and the Cline family has been a pioneer in sustainable farming practices. $12
A fun wine that’s perfect for a night in or to bring to any party. This lush, berry-loaded Cabernet is a power-house of blackberries, blueberries and a touch of vanilla. We also recommend Red Truck’s Santa Barbara County Chardonnay. $11
Harvest is more than just cloudy days and the lingering smell of fermenting grapes in the air - it’s all about celebrating the fruits of our labor with family and friends. There are a lot of ways to celebrate throughout wine country—from pet parades to turkey shoots, or try hosting your own harvest party.
Host a pumpkin carving party, craft party or harvest dinner.There are an unlimited amount of possibilities here. I went to a pumpkin carving party a few years ago that was a lot of fun. Just provide one pumpkin per couple and plenty of carving tools (knives are just fine). This is a great way to involve both parents and kids. A craft party is a great way to get into the spirit of the season. If you are not a very crafty person or are short on time, consider picking up prepackaged crafts by Martha Stewart—available at most craft stores. A harvest dinner party is another way to get to enjoy the fall with friends and family. Tell everyone to bring their own favorite dish and a copy of the recipe. Have one last fire in your outdoor fireplace and provide plenty of hot drinks like apple cider and hot chocolate. Then later type out the recipes and email them out, or turn them into recipe books for Christmas gifts. The key to a successful party is planning it ahead of time so people don’t make other plans first, this can be a busy season. For a more formal party, typed or handwritten invitations are required. For more casual events, an email invite or even a phone call in advance is acceptable. It is all about having fun and being creative!
Here are a few favorite October Harvest Festivals and events in Napa Valley.Write us a comment and let us know what’s happening in your neck of the woods!
Oct. 18 - St. Helena’s 20th annual Hometown Harvest Festival and 14th annual Pet Parade starts at 8 a.m. Saturday on Oak Avenue and Adams Street with a children’s fun run, followed at 8:30 a.m. with an adult run/walk. The Pet Parade begins with a 9 a.m. registration at Pine Street and Oak Avenue and the Parade at 10 a.m. The Harvest Festival runs until 4:30 p.m. with activities for children, food and craft booths, wine tasting and music. Mark this one on your calendar-it is one event you won’t want to miss.
Oct. 21 - The annual Pope Valley turkey shoot will be held Sunday from 8 a.m. to sundown across from the Pope Valley Farm Center. A pancake breakfast will be held from 6 to 10 a.m. at the fire station. The shoot includes six traps, paint ball, bingo, a wheel of fortune, games for the whole family and a raffle as well as food — tri-tip sandwiches, hot dogs, nachos, sodas and water. Trap shells available. Rain date is Sunday, Oct. 28. No dogs allowed. Call 707-965-2295 for more information.
Oct. 25 - Harvest Festival at Connolly Ranch is full of family fun with farm animals, a large pumpkin patch, ice cream and live music. Located at 3141 Browns Valley Road in Napa. Call 707-224-1894 for more information.
Oct. 26 - Halloween Happenings at the Jelly Belly Visitor Center is an annual Munchkin Masquerade Parade Tour lead by Mr. Jelly Belly, at the Jelly Belly Visitor Venter. Visit www.jellybelly.com for more info.
Oct. 31 - The Calistoga Halloween Festival is an event full of games, music, costume contest, coloring contests, face painting, palm reading, storytelling, skits horse drawn carriage rides, snacks and refreshments. The event takes place on Oct. 31 from 7-9pm at the Fairgrounds. Cost is $2/person or $5/family.
