September 7, 2012 Bottling Menu

To celebrate our fresh & regional foods, we chose local albacore, farm-fresh green beans and tomatoes to build a meal for our 2009 Melon de Bourgogne. We also tasted our 2011 Madeleine Angevine and our 2010 Müller Thurgau with the meal and found the Melon pairing with the seafood came out on top.

Albacore with Fennel

2 lb. albacore steaks
2 leeks, white & light green parts only, cleaned, sliced thin
2 fennel bulbs, trimmed & cleaned, sliced thin
2 large cloves garlic
4 T. extra-virgin olive oil
1/4 C. Italian parsley, chopped fine
1/4 C. Perennial Vintners Melon de Bourgogne
Salt & fresh ground black pepper

Heat 2 T. oil in a large heavy lidded skillet over medium heat. Add the leeks and fennel with a generous pinch of salt, and saute 3-4 minutes, or until the vegetables start to soften. Add the garlic and saute another 2 minutes. Add the wine, turn down to low and simmered covered for 30 minutes or until soft.

Season both sides of the albacore steaks with salt & pepper. Just before the vegetables finish, heat the remaining oil in another large lidded skillet over almost high heat. Sear both sides of the steaks for 1-2 minutes until lightly browned.

Remove the albacore pan from the heat and cover the fish with the vegetable mixture. Put the pan back on low heat, sprinkle the parsley on top, cover and simmer another 5 minutes until the fish is cooked. Do not over cook!

Serves 4-6

Roasted Garlic Polenta

1 C. polenta
2 C. chicken stock
2 C. water
1 T. salt
1/4 t. finely ground white pepper
1/4 C. roasted garlic cloves

Add the stock, water, salt, pepper and garlic cloves to a medium sized heavy pot. Use a stick blender to puree the garlic into the liquid until totally smooth. Bring the liquid to a boil over high heat.

Stirring vigorously to form a small whirlpool, slowly pour the polenta into the liquid. Turn the heat down to medium once any bubbles surface while continuing to stir. Once bubbles start to spatter, turn heat progressively down to low, stirring almost continuously until thick, 20 minutes or more.

Serve either immediately, or pour into a greased pan and cool, then cut slices and pan fry golden in olive oil.

Serves 4-6

Green Beans with Tomatoes

2 lb. fresh green beans, cleaned & snapped into 2" lengths
6-8 Roma tomatoes, skinned, seeded & chopped
6 large cloves garlic, chopped
2 T. extra-virgin olive oil
1/4 C. fresh basil, chiffonade
2 t. salt
1/2 t. fresh ground black pepper

Heat olive oil in a large pot over medium heat. Add garlic and saute 1-2 minutes without browning. Add the tomatoes, salt and pepper. Cook another few minutes until the tomatoes start to break down. Puree the mixture coarsely smooth with a stick blender.

Add the green beans, bring back to a simmer and cover. Cook 4-6 minutes, tossing a few times. Add the basil, toss again and cook another couple of minutes or until al dente.

Serves 4-6.

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