This recipe is a perfect match for Fall weather.  The hearty flavors and textures, not to mention the amazing aromas, are satisfying and comforting.  Our Executive Chef, Chad Hendrickson, created this dinner party worthy meal to pair with our Hess Small Block Series Malbec.  Enjoy! 

Roasted Leg of Lamb with Chimichurri,
Crispy Potatoes with Cipollini Onions, Broccolini & Garlic

Enjoy with 2007 Hess Small Block Series Mount Veeder Malbec

Ingredients – Leg of Lamb
1 ea.      Leg of Lamb, boneless, excess fat and sinew removed (3 lbs)
1 Tbsp.  Extra Virgin Olive Oil
2 Tbsp.  Thyme, chopped
2 tsp.  Lemon zest
To taste Salt and Pepper

Ingredients – Chimichurri
¼ cup    Red wine vinegar ¼ cup extra virgin olive oil
¾ cup    Beef stock, reduced to ¼ cup ½ cup Italian parsley, chopped
1 ½ Tbsp.  Garlic, minced 3 Tbsp. shallots, minced
2 Tbsp.   Oregano, chopped 1 tsp. salt to taste
¾ tsp.    Red chili flakes ½ tsp. sugar
½ tsp.    Lemon juice

Ingredients – Potatoes with Cipollini Onions, Garlic, & Broccolini
¼ cup    Olive Oil
1 head    Garlic, peeled to individual cloves
1 ½ lbs. Yukon gold potatoes, baked, sliced ¼ ” thick
½ lb.     Cipollini onions, blanched and peeled
2 bunch  Broccolini, stems trimmed, and blanched

Method for Lamb:  Purchase a de-boned leg of lamb. Season the lamb with salt and pepper – inside and out. Combine thyme and lemon zest with extra virgin olive oil. Spread mixture over interior. Tie with twine. Let sit for 20 minutes to overnight.

To Cook: Heat a sauté pan over medium heat. Add 1 Tbsp. olive oil, then sear the lamb all over. Place in a 325° oven until 135° internal temperature. Remove from oven and let rest for 15 minutes in a warm place.

Method for Chimichurri: Combine all ingredients and let sit at room temp for 1 hour.

Method for Potatoes:  Place the olive oil and garlic cloves in a small sauce pot. Heat over low and cook until the garlic cloves are golden brown and soft. Drain well, placing garlic on paper towels to remove excess oil. Reserve the oil. Heat 1 oz. of the garlic oil in sauté pan over medium high heat. Add the peeled onions and sauté for several minutes until the onions are golden brown all over. Set aside. Heat the 1 oz. garlic oil in a sauté pan over medium high heat. Add the potatoes in a single layer, let cook for several minutes on each side until golden brown. Once the potatoes are browned, add the cooked onions, broccolini and garlic cloves. Toss to combine. Salt and pepper to taste.

To Serve:  Place a mound of the potato mixture slightly off center in the plate. Thinly slice the lamb – ( ¼ ” thick slices max.) and place a few slices partially over potato mixture. Spoon 1 ½ oz. of Chimichurri over the lamb. Serve immediately.

Yield: 6 portions. Recipe Created By Hess Executive Chef Chad Hendrickson
Print this Recipe  | Purchase

I was recently asked to bring a dessert to a gathering of friends and was stumped as to what would be easy to make and would please a crowd with a discerning palate.  Off to Executive Chad Hendrickson I went!  His answer to my delima was cookies!  He shared with me his recipe for Orange Cookies that he created to pair with our Hess Su’skol Vineyard Late Harvest Chardonnay.  Let’s just say my friends couldn’t get enough of these cookies…or the wine!   The combination was such a hit I thought I would share.  Enjoy!

 Orange Cookies
3 oz Unsalted butter, softened                            ½ cup Sugar
1 ea Orange – zest                                              1 Tbsp.Orange – juice
½ tsp. Baking powder                                         1/8 tsp. Salt
1 cup All-purpose flour                                        Sugar as needed 

1.  Preheat the oven to 350°F.
2.  Combine the flour, baking powder and salt. Set aside.
3.  Combine the butter, sugar and orange zest. Cream together until fluffy.   Add the orange juice, mix until just combined.
4.  Mix in the flour mixture until just combined.
5.  Roll into a 2” wide log. Wrap in plastic wrap. Let chill for 30 minutes.  Slice into ½” wide slices. Place 1” apart on a parchment paper lined sheet pan. Sprinkle with sugar. Bake in the oven until very light brown. Approx.12 minutes.

Recipe makes 2 dozen cookies.

Today I was reminded of the childhood saying “April showers bring May flowers” as it has been raining here in the Napa Valley for the past two days.  The dark clouds and cold winds make me want to open a bottle of my favorite red wine, Hess Collection Mount Veeder Cabernet Sauvignon, and cook something warm and comforting.  Here is my favorite cold day recipe that our Executive Chef Chad Hendrickson created to pair with this wine.

Braised Hunter Style Chicken
Serve with
Hess Collection Mount Veeder Cabernet Sauvignon 2005

Ingredients                              

1 Tbsp.             Olive Oil

1 ea.                 Chickens cut in 8 pieces

1 cup                Porcini mushrooms, sliced

1½ cup             Onions, diced

2 ea.                 Garlic clove, minced

2 Tbsp.             Tomato paste

1 ea                  14 oz can stewed tomatoes

1 Tbsp.             Fresh Thyme, finely chopped

1 ea.                 Bay leaf

to taste              Salt and Pepper

1 Tbsp.              Italian Parsley, chopped

to taste              lemon juice

Method

Season the chicken with salt and pepper.

1. Heat a 12” sautoir or sauce pot over medium heat. Once the pan is hot, add the oil and immediately place the chicken in the pan,  skin side down. The chicken should sizzle merrily in the pan without much moisture accumulating. Brown the chicken all over, but do not worry about cooking them through. Remove from the pan and set aside.
2. Pour off all but 1 ounce of the accumulated fat. Place the pan over medium heat and add the mushrooms. Sauté until slightly golden, but keep an eye on the fond (pan drippings) to make sure it does not burn. Add the onions and sauté over medium heat until translucent. Add the garlic and thyme, cook til aromatic. Add the tomato paste and sauté over low heat until it is slightly browned. Add the stewed tomatoes and bay leaf; bring to a simmer. Adjust the seasonings with salt and pepper. Place the browned chicken pieces in the sauce; they should be almost covered in sauce. Bring to a simmer and cover tightly. Place in a 350 °F oven. Let cook for 30 – 45 minutes until tender.
3. Remove the pan from the oven and skim off the excess fat that has accumulated on top. Remove the chicken from the pan, place on a platter. Adjust the seasonings of the sauce. Add fresh parsley and a squeeze of lemon.
4.  To serve: place chicken on a plate, spoon sauce on top and enjoy. Try this with polenta and braised greens.

   Yield:  4 portions
   Source: Chad Hendrickson, Hess Collection Winery