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July 29, 2011

Split Pea Soup for a foggy day

Vegan Recipe
The fog rolled in from the coast last night and is still hanging heavy over us here on Sonoma Coast on Saturday morning. In need for something hearty for lunch I am cooking up a yummy yet simple Split Pea Soup. Makes 4-6 portions and is perfect to store in the freezer.


1 Cup Small Diced Yellow Onion
1/2 Cup Small Diced Carrot
1/2 Cup Small Diced Celery
1 Tbsp. Chopped Garlic
2 Cups Dried Split Peas, green or yellow
8 Cups Water + 4 Cups more for later
1 Cup White or Ro Wine
2-3 Bay Leaves
1 Tbsp Dry Thyme
1 Cup Natural Yeast Flakes
2 Tbsp. Dijon Mustard
2 tsp. Sea Salt
2 tsp Freshly Ground Black Pepper

How to:


1. Cut onion, carrot and celery into small dice. Add vegetable oil into a hot frying pan and sauté vegetables on medium heat until light brown edges.

2. Add chopped garlic.

3. In a big pot pour in 8 cups of water, wine and peas. Add cooked vegetables.


4. Add dry herbs and leaves to the pot, bring to a boil and take heat down to a simmer for about an hour.


 5. Add natural yeast plus 4 more cups of water. Continue to simmer 30 more minutes.

6. Taste off with mustard, salt and pepper. Continue to simmer for 20-30 more minutes or until soup is thick and flavorful enough. Serve with your favorite bread.

July 13, 2011

Smoke House and Stone Fruit Flavor Art #10

A new Summer Flavor Art is here this time Chef Helena is taking you to her Smokehouse with the combination of seasonal and ripe Stone Fruit. The six courses are paired with six of Old World Winery's wines including an introduction of the new exciting "Juggernaut" specialty blend. 

Welcome to enjoy a fun and flavorful summer evening in the company of Chef Helena, Winemaker Darek and our wonderful staff.
Thursday July 28th at 5:30 pm
Limited seats @ Old World Winery
About Winemaker Darek Trowbridge
About Chef  Helena Giesea
Call (707) 490-6696 for reservations or e-mail steven@oldworldwinery.com - seats are limited. 
Price $65 per person for food and wine
Wine club members $55 
See menu below. Vegetarian Option will be available upon request.

Hors d’oeuvres:

Smoked Oysters with Basil-Apricot Butter
Paired with 2008 Bon Temps LeBlanc Sauvignon Blanc, North Coast

Nectarine Blini with Cold Smoked Salmon
Paired with 2010 Mononi Vineyard Pinot Gris, Russian River Valley

First Course

Chilled Avocado Soup with Sour Cream Swirl and Topped with Smokey Prawns
Paired with 2008 Tweek Block Chardonnay, Sonoma Coast
Second Course

Hickory Smoked Pulled Pork Sliders with Peach BBQ Sauce
Paired with 2009 Jüggernaüt, Sonoma County

Third Course

Plum Glazed Grilled Chicken served with Orzo and Ricotta filled Smoked Poblano Peppers and Chipotle Aioli
Paired with 2005 Two Rock Block Cabernet Sauvignon, Sonoma Coast

Fourth Course

Cherry Cheese Cake with Smokey Bourbon Nutty Crust
Paired with 2004 Laughlin Vineyard Zinfandel, Russian River Valley
Vegetarian menu available upon request
Time to make a note in your calendar for our August 25th Flavor Art Dinner.

Lean Yet Juicy Turkey Meatballs

On hot days in the summertime, you want to make it easy with food and these turkey meatballs are perfect to keep already cooked in the freezer to take out when needed. Serve your meatballs with a fresh green salad or maybe a potato or pasta salad. Sometimes I shape a couple of burger patties out of the mix to that I freeze raw to throw on the BBQ for a change.


Servings: 8-10

1/2 Cup Chopped Yellow Onion
2 1/2 lbs Ground Turkey
1 Cup Panko, Japanese Breadcrumbs
2 Egg
1/4 Cup Milk
2 Tbsp. Ground Paprika
1 1/2 tsp Sea Salt
2 tsp. Grated Garlic 

How to:

1. Saute onion on medium to low heat until shiny and transparent. Set aside to cool.
2. Mix turkey, breadcrumbs, egg, milk, paprika and salt in a big bowl. Add sauteed onion.
3. Grate garlic and mix into turkey blend.
4. Let mix sit for at least 20 minutes to moisten.
5. Roll meatballs to the size of your liking.
6. Brown them a few at a time in a medium to hot greased pan, turn them(roll them) as soon as one side is brown.

7. When meatballs are brown all around, move them over to a covered pan to finish cooking them on low heat. Add a little water into the pan if needed to stay moist. Meatballs should be cooked all the way through, but if you are freezing them, you might want to under cook them slightly to not dry them out when reheating them.

The juice in the bottom of the pan can later be strained and used as base to a gravy.