The Craig

The Best Green Goddess Dressing

~ Compliments of Oak Avenue Catering, St. Helena, CA
www.oakavenuecatering.com

The origins of Green Goddess Dressing are a bit of a mystery -- it may have been invented at The Palace Hotel in San Francisco during the 1920's or whipped up in the court of Louis XIII in France -- but it has endured as one of the most delectable concoctions to serve with salads, as a dip, or drizzled over chicken or fish.

At the Craig, our favorite version is the one featured by Oak Avenue Catering at the Robert Craig Spring Release Party in April. They also create incredibly good pizzas for us in a portable wood-burning oven. 

In this case, the Green Goddess is served as a dip alongside a gorgeous crudité of fresh spring vegetables. We are delighted that Oak Avenue has shared their recipe so that you can try it at home.  Best of all, it's a snap to make!

Oak Avenue Green Goddess Dressing

1/2 cup mayonnaise
1/2 cup sour cream
1 bunch fresh tarragon leaves
1 anchovy fillet, rinsed and patted dry (even if you don't like anchovies, leave this in!  It's a must and the flavor will blend in.)
1 bunch green onions, chopped white tops & 2/3 of the green ends
1/2 bunch fresh Italian parsley leaves
1 to 2 tablespoons freshly squeezed lemon juice to taste
salt & fresh ground pepper to taste

Place all of the ingredients (except salt & pepper) in a blender and purée until smooth, scraping down the sides of the blender with a rubber spatula. Taste and season with salt and pepper as needed. May be refrigerated for up to 1 week.

The Perfect Cabernet-Friendly Dessert

~ from Elaine Bell

Finally! "A dessert that is perfect with Cabernet Sauvignon." ~ Robert Craig

A highlight of the Robert Craig Cabernet Club's 2012 Valentine's Candlelight Dinner on Howell Mountain was a savory dessert, created by caterer Elaine Bell to stand up to our 2009 vintage Cabernets.

She won accolades from Bob Craig and our guests for this tasty combo of artisanal cheese and rich, warm black currant bread pudding, topped with Cabernet Balsamic Reduction Sauce & Candied Walnuts.

MT TAM BREAD PUDDING
This recipe makes 16 servings. The ingredients can easily be cut in half for 8 portions.

1.  Black Currant Bread Pudding
For 16 ~ 4oz Ramekins

1 Tbs roasted shallots, chopped
1 clove garlic, finely chopped
½ tsp fresh Rosemary, finely chopped
1 tsp fresh Thyme, finely chopped
2 cups heavy cream
1/4 cup balsamic vingear
1/3 cup butter
1/2 cup sugar
4  large eggs
3 cups brioche bread (available at Whole
Foods, bakeries or gourmet food stores)
cut into 1” cubes
1/2 cup currants (dried, black, seedless
grapes) soaked in warm red wine
Mix all ingredients (except for the brioche and currants) in a large bowl.  Beat well.  Stir in the brioche and currants.  Divide into buttered ramekins and bake in a water bath for 35 – 40 minutes in a 350 degree oven, or until set. 
Serve warm.

2. Cabernet Balsamic Reduction Sauce

1 cup balsamic syrup (can be made
ahead)
1 cup Cabernet Sauvignon (lower-
priced selection is fine)
1 cup sugar
¼ cup currants

To make the Balsamic Syrup:
In 2-3 qt heavy-bottomed saucepan, heat 3 cups Balsamic Vinegar (lower priced is fine) over a medium-low flame. Simmer until it is reduced to about 1 cup and has taken on a syrupy consistency. Cool to room temperature. Store in refrigerator.

To make the Reduction Sauce:
In a saucepan, boil the red wine to reduce by one-half, then add the sugar and stir to dissolve. Add the balsamic syrup and currants.  Cook for 5 minutes over medium heat, stirring often. Puree in a blender, then strain to make a glaze.  Cool.

3.  Two 10 oz pkg Cowgirl Creamery
Mt Tam Cheese (or other mild, tangy triple-cream cheese) cut into 16 pieces

4. Candied Walnuts ~ for garnish
Unmold the cakes and top each with a piece of the cheese. Drizzle with Cabernet Balsamic Sauce and top with candied walnuts. 

Enjoy!

 

Zesty Zucchini & Sweet Pepper Casserole

For those of you who are tired of green beans with almonds for holiday dining, this rainbow colored zucchini casserole (adapted from a Food & Wine magazine recipe) is a delicious alternative.  It's also a great dish for potluck dinners, as it can be made ahead and served at room temperature or browned under the broiler at the last minute.

Try using a mix of colorful sweet peppers (the ideal option is a package of orange, red & yellow mini-peppers which are found in some produce sections).

All the vegetables should be a uniform thickness -- I like 1/8" slices, but you can go up to 1/4" if preferred.

Give this dish a try at your New Year's celebrations and expect to receive compliments!

~ Lynn Craig

Zesty Zucchini & Sweet Pepper Casserole
Serves 6-8 as side dish

Ingredients

Extra-virgin olive oil
Kosher salt & freshly ground pepper
2 cups of thinly sliced sweet peppers - mix of yellow, red and/or orange
1 small onion (approx. 2 cups), thinly sliced
1 large garlic clove, minced
1 Tbsp fresh thyme (or 1 tsp dried)
1/2 lb plum tomatoes, with seeds and pith removed, thinly sliced
5 medium zucchini (1-1/4 lb), thinly sliced on the diagonal
6 Tbsp freshly shredded Asiago or Parmigiano-Reggiano cheese (or a mixture)

DIRECTIONS

Preheat oven to 350 degrees.  Coat a 9-inch oval or rectangular baking dish with olive oil.

In a bowl, combine the sweet peppers, onion, garlic and thyme, and season with kosher salt and freshly ground pepper.  Toss the mixture with 1 Tbsp olive oil.

Spread one-half of the zucchini slices in the dish in a layer, season with a sprinkle of salt and pepper, and drizzle lightly with olive oil.

Spread one-half of the sweet pepper mixture over the zucchini layer. Top with the tomatoes. 

Then cover with the remaining zucchini slices, season with a sprinkle of salt and pepper, and drizzle lightly with olive oil.

Top with the remaining sweet pepper mixture and sprinkle with the cheese.

Cover casserole with lid or foil and bake at 350 degrees for 40 minutes (or until just crisp-tender). Increase oven temperature to 425 degrees, uncover the casserole and bake for about 5-15 minutes longer until tender (do not overcook). Let stand for 10 minutes and serve.

NOTE: To make ahead, the casserole can be baked for 40 minutes, then removed and brought to room temperature or refrigerated until ready to serve.  To reheat, uncover the cassole and put under a medium broiler or in a 425 degree oven for 5-15 minutes until tender.  Let stand for 10 minutes and enjoy!

Craig Holiday Favorite ~ Italian Sausage/Cornbread Stuffing

~ Lynn Craig

Hard to believe it's already time for Thanksgiving, which Bob, our son Bryan and I usually spend in Tucson, AZ, where we have family and friends.

The Turkey Day menu may be different each year in some respects, but we always serve a barbecued turkey and cornbread stuffing with sweet Italian sausage. Wish I could say that this is an old, old family recipe, but it's really based on one that I clipped out of a Sunset Magazine decades ago and have used ever since, with a few embellishments of my own.

We've shared the recipe many times with Thanksgiving guests, so I can safely say that it's passed the taste test!  Hope you enjoy it as well.

Wine pairing:  Robert Craig 2009 or 2010 Durell Vineyard Chardonnay and any vintage of our Zinfandel ~ Howell Mountain.

Serves 8-12
Makes approx. 9-10 cups of stuffing

1 (6-1/2 - 8 oz) cornbread stuffing mix

1 cup cooked wild rice

½ to ¾ lb sweet Italian sausage

1 large onion, finely chopped

2 cloves garlic, minced

½ cup chopped mushrooms – preferably baby bellas or cremini

½ cup canned sliced water chestnuts, slivered

1 tsp fresh chopped oregano

1/3 cup chopped Italian parsley

1 cup home-made turkey stock or canned chicken broth

• Prepare wild rice according to directions for 1 cup of cooked rice.

• Remove casings from Italian sausage and crumble into a frying pan.  Saute over med. heat until lightly browned.

 • Without draining the sausage, add chopped onion and minced garlic to the pan and continue cooking until onion is limp.  Add mushrooms and sauté for 2-3 minutes longer.  (Some sausages do not produce much drippings, so add a little olive oil if needed for browning.)

 • Put stuffing in a large bowl.  Add cooked wild rice, water chestnuts, oregano, and parsley.  Then add the meat mixture and toss.

To bake in a casserole:

When ready to bake, add turkey stock or chicken broth and stir until evenly blended.

Spoon into a greased 3-quart casserole.  Cover with lid or foil and bake in a 325 – 350 degree oven for 25-30 min.

Uncover and drizzle with 1/4 cup turkey drippings or melted butter. Continue baking uncovered for another 5-10 minutes or until as crisp and dry as you like.

To bake inside the bird:

Drizzle 1/2 to 3/4 cup turkey stock or chicken broth over the stuffing, depending upon your preference for dry or moist stuffing (remember that the juices from the turkey will add more moisture).

Loosely fill the breast cavity just before roasting.  Any left-over stuffing can be baked in a small casserole dish, as above.

 

 

Harvest Days ~ Mexican Jicama Salad

~ Recipe by Adam Glatt, National Sales Manager

Every Fall before harvest, we have a party for the Craig at "the Shed" in our Affinity Vineyard, the source for Affinity Cabernet Sauvignon. 

This event is a perfect time to relax with friends, enjoy the fruition of all the hard work in the vineyard over the spring and summer, and anticipate the forthcoming harvest season. 

Our Vineyard Manager Carlos Mendez and his crew work their culinary magic with carnitas, various salsas and beans, while the winery folks bring salads and other sides for the buffet table.

This year's offerings included a Mexican Jicama Salad contributed by Adam Glatt that was a big hit.  It's easy to prepare and offers a great blend of textures and lively flavors.  Adam has generously shared his recipe. 

Mexican Jicama Salad

Ingredients:

• 1 can black beans, drained
• 1 avocado
• 1 head red leaf lettuce
• 1 large jicama
• 1 mango
• 4 ears fresh corn, un-shucked
• 1 fresh jalapeno
• 1/2 red onion
• 2 tablespoons chopped cilantro leaves

Serve with Citrus Vinaigrette, recipe follows.

Directions:

Preheat the oven to 400 degrees F.

Place un-shucked ears of corn on a baking sheet in the oven for 30-45 minutes or until browned. Remove and let cool. When the corn has cooled, shuck it and stand it on end. Using a sharp knife, run the blade down the cob to cut the kernels off. Rotate the cob and repeat until all the kernels have been cut off.

Peel and thinly slice Jicama into matchstick sized pieces.  Peel mango and slice into ½ inch size chunks. De-seed jalapeno and chop into small pieces. Thinly slice red onion.

Combine the black beans, avocado, lettuce, jicama, mango, red onion, chopped jalapeno and cilantro in a large mixing bowl. Add the cooled corn, and toss with the vinaigrette. Chill until ready to serve.

Citrus Vinaigrette:

• 2 tablespoons fresh lime juice
• 2 tablespoons fresh orange juice
• 1 tablespoon white wine vinegar
• 1 teaspoon freshly grated orange zest
• 2 teaspoons sugar
• 1/2 cup olive oil
• Salt pepper

In a large bowl combine the lime juice, orange juice, vinegar, orange zest and sugar. Whisk together and slowly add the olive oil, whisking as you go. Add salt and pepper, to taste and whisk until combined.

Enjoy!

Two Great (Easy) Appetizers from Elaine Bell

~ Lynn Craig

 For the past 8 years, Chef Elaine Bell been the creative force behind the delicious and Cabernet-friendly cuisine that we serve at the Valentine’s Candlelight Dinner, held for our Cabernet Club at the Robert Craig Winery on Howell Mountain.

Cabernet Club guests at this year’s event were wowed by two appetizers featured during the reception.  Elaine has graciously agreed to share the recipes with us.  Enjoy!

 Rosemary Grape Salad
About 10 - 40 servings as part of a cheese board

Our Cab Clubbers loved this simple but show-stopping presentation of red flame grapes served with a selection of cheeses, fresh breads and crackers. 

I made this dish for our recent Spring Release Open House at the Tasting Salon and received lots of compliments and questions about the ingredients.  I've adjusted the amount of olive oil just a bit, as all that's needed is a light coating on the bunches.  After tossing the grapes in the oil mixture, remove to a serving bowl and leave behind any left-over oil.

1 - 4 pounds Red Flame Grapes (or other seasonal, seedless red varieties)
1 - 3 Tbs Olive Oil (a fruity-style, cold-pressed, extra virgin oil is best)
1 - 3 Sprigs of Rosemary, finely chopped
1/4 - 1/2 tsp. salt
1/8 - 1/4 tsp. pepper

Mix together the olive oil, rosemary, salt and pepper in a large bowl. Toss the grape bunches in the oil and place in serving bowl.

Chickpea Fries
Makes about 5 dozen

This clever take on French fries was a big hit at the reception. Crunchy, full of flavor, and great with Cabernet!

1 onion, finely chopped
2 Tbs garlic, finely chopped
3 cups milk      
1/2 cup butter
1 1/4 cups chickpea flour
1 cup Asiago Cheese, shredded

Heat onion, garlic, milk and butter slightly. Add chickpea flour all at once and stir vigorously with a whisk.

Stir continuously with a wooden spoon over low heat until mixture thickens, then cook 5 minutes more.  Stir in the cheese.

Spread onto a greased pan, smooth out and chill. Cut fries into sticks. Toss lightly in flour and deep fry until golden at 325 degrees.

Serve with Rosemary Aioli
 
1 1/2 cups Mayonnaise
2 Tbs Lemon Juice
1 Tbs Rosemary, finely chopped
Salt and pepper to taste

Combine well and chill.

Christmas Eve Chowder ~ or for any special occasion!

~ Bryan Craig

Tired of turkey and ready for a change of pace before Christmas Day festivities?  We have the perfect solution: a zesty, luscious seafood chowder, brimming with choice morsels of shrimp, crab, and other goodies.  Best of all, it can be prepared the day before to make dinner a snap.  Just add a small salad and crusty bread to the menu and you have a memorable Christmas Eve feast. 

If you’re on the West Coast, Dungeness crab season is well underway – elsewhere use any type of available crab – you can also use the canned variety and make the stock with shrimp shells only.

And of course, don’t forget the new 2009 Durell Vineyard Chardonnay (available on our website shopping cart)!  The bright, crisp fruit flavors are a perfect match for this dish.

~ Bryan Craig

Seafood Chowder

Serves 6-8

Best if prepared the day before serving

1 ½ lbs. medium shrimp

¾ lb. red snapper, sea bass or halibut (thinly sliced fillets/pieces)

1 ½ lbs. of cooked crab in the shell (King, Snow, Dungeness)

1 leek

1 pint (2 cups) heavy cream

5 garlic cloves

1 quart (4 cups) whole milk

1 ear of corn

6 Yukon Gold potatoes.

1 carrot

Italian parsley

2 sticks butter

¼ cup flour

1 quart (4 cups) vegetable stock

3 tsp. olive oil

blackening seasoning (Cajun’s Choice, Zatarain’s, Old Bay, Emeril’s)

cayenne pepper

hot paprika

white wine (low-priced, unoaked Chardonnay is best)

Peel and clean the shrimp and crab, saving the shells. In a stock pot, bring 5 cups of water to a boil. Add shells and 4 dashes of hot paprika. Cover and simmer for 15 minutes over medium low heat. Remove cover and bring back to a rolling boil (over medium high heat) for 15 minutes. Strain liquid into bowl and set aside.

At the same time, cut leek in half and soak in water for 20 minutes. Rinse leek to make sure there is no remaining grit. Slice the white and light green portion of the leek. Add sliced leek, heavy cream, whole milk and whole garlic cloves to a medium saucepan. Steep leeks over medium heat for 15 minutes. Do not boil! After the liquid cools slightly, puree mixture in a blender. Set aside.

Clean the ear of corn, removing the silk. Carefully cut off the kernels; position the ear upright and slice down. Put a paper towel under the ear so that it doesn’t slip when cutting (or the Kuhn Rikon Corn Zipper is a handy gadget and available on-line or in specialty cookware stores).

Rinse, peel and cut potatoes and carrot into ½ inch cubes. Add 4 Tbps. of butter and olive oil to a large, very hot skillet. Immediately add the potatoes, carrot and corn with ¼ tsp. of blackening seasoning. Brown for 3-4 minutes.

In the stock pot, melt 1 stick of butter over medium low heat. When butter is melted, whisk ¼ cup of flour into the butter and stir for 10 minutes over low heat until well-blended but not browned.

Add shrimp/crab stock, vegetable stock, ½ bottle of  white wine, leek puree, crab meat and 3 dashes of cayenne pepper to stock pot. Simmer for 30 minutes over medium to medium high heat. Do not boil!

Add potato/carrot/corn mixture and simmer for 15 minutes or until tender. Reduce to low heat.

Using a paper towel, dry the shrimp and cut into bite- sized pieces. Remove bones from fish (if any) but leave in whole fillets or large chunks. Dust with blackening seasoning on one side of fillet.

To a very hot skillet add 1 Tbsp. of butter and ½ tsp. of olive oil. Immediately add the shrimp and quickly sear for 10- 15 seconds and add to stock pot. Add another ½ tsp. olive oil to the hot skillet and sear fish on seasoned side for 20-30 seconds. Add to stock pot (fish fillets will break apart in the broth).

Add ¼ cup of chopped Italian parsley, a splash of white wine, 3 dashes of Crystal or Tabasco, ¼ tsp. black pepper and 2 tsp. of salt to stock and simmer on low for 10 min. or until shrimp/white fish are cooked.   Do not boil!

Napa Valley Babybacks

~ Bryan Craig

There may be no type of American cuisine as hotly debated as barbecue. Depending on which part of the country you reside in, barbecue tastes range from sweet to spicy, tomato to vinegar, sauce to no sauce. To even ask for sauce in some parts of the county may get you into a knife fight. A barbecuer’s idealism is very specific and not to be trifled with. A pit master’s secrets may be taken to his (or her) deathbed.

But let’s lighten up for a minute and get to my recipe. I find it funny that I’m writing about barbecue considering that my best friend and business partner, Van Tuck, is a bona fide "pit master," yet I feel that I did him proud with this one. As stated previously, barbecue recipes are specific to their region, so I decided to follow suit with Napa Valley Babybacks. The recipe, of course, involves wine (really?) with earthy components and flavors from the rich Latino tradition that is a staple of Napa Valley cuisine. I highly recommend you break out this recipe with RCW Howell Mountain Zin and a few cold Bohemias.  The Zin's spicy/peppery qualities are a perfect match.

I’ll warm your feet by saying, while this recipe has quite a few ingredients it’s very straight-forward. No need for a smoker (although preferred); and as always, use this a starter recipe and make it your own! Just plan on using most of a bottle of Zin!

You'll begin the day before, making the RUB and the SAUCE, coating the ribs with Dijon Mustard and the RUB, then refrigerating them overnight. The next day is the easy part. You'll cook the ribs in the oven or in a smoker for a couple of hours, basting them with the "mop", and then finishing them with the sauce, either on the grill or under the broiler.  An icy Bohemia or two will make the time go by quickly!

THE RIBS

This is not a time to buy the pre-packaged ribs at the grocery store. Go to a good butcher/market and buy two whole rib racks that have a little fat (not big veins of fat) and have the membrane removed. Just ask for those two things. This is the most important element!

THE RUB (all ground)

1/2 tsp. each of the following:
• Cayenne Pepper
• Ancho Chili Powder
• Cumin
• Coriander
• All Spice

1 tsp. each of the following:
• Garlic Powder
• Onion Powder
• Chili Powder
• Hot or Smoked Paprika
• Black Pepper

2 tsp. of Salt

1 Tbsp. of Brown Sugar

THE SAUCE

• 3 Tbsp. Olive Oil
• 1-1/2 Tbsp. Black Pepper
• 2 tsp. Salt
• 2 tsp. Ancho Chili Powder
• 4 tsp. Chili Powder
• 1-1/2 tsp. Cumin
• 2 Tbsp. Onion Powder
• 4 tsp. Garlic Powder
• 1 tsp. Cayenne Pepper
• 3 tsp. Hot or Smoked Paprika
• 8 sprigs fresh Thyme
• 6 cloves Garlic, left whole
• 2 Serrano Chiles, cut in half

• 4 cups Zinfandel
• 3 cups Cider Vinegar
• 2 large whole, dried Chiles (California or other)
• 2 15oz. cans Tomato Sauce
• 1 cup Ketchup or Catsup (depending on where you are)
• 1/2 cup Brown Sugar
• 4 Tbsp. Honey
• 5 dashes of your favorite Hot Sauce
• 2 Tbsp. Dijon Mustard
• 4 Tbsp. Fresh Orange Juice

THE PROCESS

Make the RUB the day before:
• Mix all of the RUB ingredients together thoroughly.
• Coat the ribs with Dijon Mustard— not too much!
• Dust the ribs generously with the RUB (starting with the meaty side); making sure to dust a little underneath.
• Wrap in cellophane and place in the fridge overnight.

Make the SAUCE the day before:
• Add the Olive Oil to a large sauce pan.
• Sweat all of the SAUCE’s dry ingredients, plus the Thyme, Serranos and Garlic Cloves for 5 minutes over MEDLOW heat (careful not to burn).
• Add all of the other ingredients, bring to a boil, cover and reduce heat to a simmer (LOW).
• After 30 minutes remove lid and simmer over MEDLOW for 45 minutes to one hour, stirring periodically until slightly thickened.
• Remove Thyme sprigs and dried Chiles and discard. Blend the sauce to puree the Serranos and Garlic cloves.
• Let cool, cover and put in the fridge overnight.

 The day of, reheat the SAUCE:
• Warm the sauce on low heat and add salt to suit your taste, but do this slowly — you can’t remove!
• Add a small splash of Zinfandel and Cider Vinegar.

Make The "Mop"
Combine 1/4 cup of the SAUCE with 1/4 cup of Zinfandel, 2 sprigs of Thyme and 2 crushed Garlic cloves. This will be the basting liquid or “Mop”.

Remove Ribs from the fridge 20 minutes before baking or smoking.
Bake or smoke at 250˚ for 2+ hours, basting with the MOP every 15 minutes after the first hour. If smoking, I would recommend using Mesquite, Cherry or Apple wood.

When the ribs are tender and ready to serve:
Coat ribs in sauce (reserving some for serving at the table)
Grill or broil for 10 minutes until crispy - being sure to not let the ribs burn.

That’s it! For a tasty side dish, come back in a couple of weeks for my Spicy Shrimp Salad. There’s more wine in that!

Enjoy,

Bryan

Heirloom veggies: preserving a treasure-trove of healthy eats

One of the most laudable trends in agriculture today is the movement to preserve heirloom vegetables and grains.   So much of what we eat comes from industrialized, highly mechanized farms which rely upon only a few specialized types of crops. As a result, thousands of non-commercial crop varieties have disappeared or are in danger of vanishing around the world.

We first became aware of this a few years ago when Bob and I took a trip to northern Mexico with a group called Native Seeds Search, which has been rescuing, propagating and distributing the seeds of ancient crops and wild varieties in the Southwest for over 25 years. We were amazed to learn of the treasure-trove of seed varieties that this Tucson-based non-profit has amassed and of their work with native communities to reintroduce and promote these crops. Another organization doing similar work on an even broader scale is the Seed Savers Exchange.

A growing number of sustainable farmers are also preserving agricultural variety and protecting biodiversity by raising heirloom crops.  One of my favorite examples is Steve Sando's Rancho Gordo, the Napa-based purveyor of over 30 varieties of heirloom beans from Mexico, Peru, Colombia and the American Southwest – rarer, older, intensely flavorful breeds rejected by industrial agriculture because yields can be small.

Celebrity chef Thomas Keller, of The French Laundry and Per Se, was his first chef-customer and he helped to put Steve on the culinary map when he wrote the forward to the Heirloom Bean cookbook.

I love trying the many fantastic varieties of beans that Steve makes available on his website – black and white ones, speckled, pink, purple, bright yellow – each with a unique flavor and consistency.  Somehow, a bubbling pot of beans on the stove makes a kitchen much more cheery, especially during the winter months.

The following recipe uses the Italian Cannellini bean which, you might be surprised to know, originated in South America and found its way to Europe, where the Italians made it into a national staple.  It's now showing up more frequently on our grocery store shelves.

This is a featured side dish at A16 Restaurant, one of our favorite San Francisco dining spots in the Marina District, which showcases the cuisine of southern Italy.  While their wine list is predominantly Italian, we are always pleased to have the Craig represented from time to time. The recipe is also in the prize-winning A16 Food + Wine cookbook. 

You'll enjoy this rich and flavorful accompaniment to braised meats or roast chicken, or as a wonderful vegetarian main course with a tossed salad and French or sourdough bread.  Dried, not canned, beans are a "must"  – not to mention a bottle of Robert Craig Affinity to go with dinner!

Enjoy in good health!

Lynn Craig

Braised Cannellini Beans with Garlic, Marjoram and Oregano
From A16 Food + Wine Cookbook ~ available on the A16 website
2 cups dried Cannellini beans (available from http://www.ranchogordo.com or specialty grocery stores)
2 tsp. Kosher salt
3/4 cup virgin olive oil + more for serving
2 cloves garlic, smashed with side of knife
1 bay leaf
1/4 tsp. dried oregano
1 Tbsp. fresh marjoram leaves, minced
1/4 cup fresh bread crumbs, toasted

Serves 6

1.  Rinse beans, picking out any broken beans or pebbles. Cover with cool water let soak for at least 2 hours or preferably overnight.
2.  Drain beans, transfer to 3-quart pot. Add water to cover by 1 to 2 inches.  Bring to boil and adjust heat to slow simmer.  Cook uncovered, skimming off any foam that rises to the surface, for 2 hours or until tender.  Add water as needed to keep covered.
3.  Remove from heat.  Stir in salt and let beans stand in cooking liquid for 30 minutes.  Drain beans, reserving 3/4 cup of cooking liquid.
4.  In a pot, heat olive oil over medium heat.  Add garlic, bay leaf and oregano and cook for  3-4 min. or until garlic begins to soften but not brown (take care not to burn garlic).  Stir in beans and the 3/4 cup cooking liquid. 
5.  Simmer, stirring gently, for about 4 min. or until beans have a creamy consistency (beans should just hold their shape).  If too thick, stir in a little water.  Stir in marjoram, taste for seasoning and add salt as needed.  Remove from heat (at this point, beans can be cooled, covered and refrigerated for up to 1 week – reheat gently).
6.  To serve, top with toasted bread crumbs and a drizzle of olive oil to finish.

French Onion Soup ~ The Ultimate Recipe

I don't know about you, but for me there's nothing like a steaming, fragrant bowl of home-made soup on a rainy or snowy Winter's eve.  The best ones often take all day to make but are worth the effort -- a pot usually lasts for 2-3 meals and only gets better! 

Bryan is our family's dedicated chef who will try making just about any dish, so when I requested French Onion Soup, he responded with an incredible version of this classic that became an instant family favorite.  In fact, he has prepared this soup for our past three Christmas dinners, so we have a new holiday tradition! 

Don't be put off by the amount of wine and spirits that goes into this recipe -- the alcohol evaporates, leaving only great flavors that make the soup so rich and satisfying.  Allow plenty of time for the onions to cook and the liquids to reduce -- clean house, read a book, or watch a football game while this luscious soup is created (but remember to stir occasionally!)   It's even better when made a day in advance.

Lynn Craig

 Best wine to serve:  2008 Robert Craig Durell Chardonnay or 2006 Robert Craig Affinity Cabernet

 Bryan Craig's French Onion Soup
(makes 8-10 servings as a first course or 4-6 as a main course) 

6 large yellow onions (about 4 pounds), halved and sliced length-wise
16 cups of canned low-sodium beef stock
1-1/2 sticks butter (unsalted)
2 tablespoons olive oil
4 large sprigs fresh thyme (whole)
4 bay leaves
1/2 cup brandy
1-1/4 cup sherry
1 cup dry white wine
Shredded Gruyère cheese
Sweet French Baguette
Salt and Pepper

Thinly slice the onions.  In a heavy-bottomed large pan, saute with the butter, olive oil, thyme, salt and pepper.  Cook over low heat until the onions turn soft, but are not browned at this stage.  Add the brandy, sherry and white wine, saving 1/4 cup sherry for later. Over medium-high heat, let the liquid reduce, stirring occasionally, until the onions are brown and carmelized -- be careful not to burn them!  This takes approx. 45 min. to 1 hour.

Add the beef stock and bay leaves. Cover partially and let simmer on low heat for 1 hour. Add remaining sherry. Bring back to simmer with lid removed and reduce the stock to create a rich flavor (another 1 hour or so); season as needed with salt and pepper.

Meanwhile, arrange baguette slices in single layer on baking sheet and bake in a 400-degree oven until the bread is dry, crisp, and golden at edges, about 10 minutes. Shred the Gruyère cheese. Set aside.

When ready to serve, place oven-proof bowls on a baking sheet and ladle soup to about 3/4 full. Top each bowl with 1 or 2 baguette slices (do not overlap) and sprinkle evenly with Gruyère. Put under the broiler for approx. 5 min. or until the cheese bubbles and is slightly browned. Carefully remove from oven and allow to cool slightly before serving.

Enjoy!