2020 Fall Flavors
Seasonal Farm to Table Pairings
by Lizzie Peyton | Chef de Cave
Featuring wines from the Radio-Coteau Estate and vegetables from the Biodynamic Estate Vineyard & Farm.
Somehow we are suddenly in the midst of harvest. With grapes being handed over from the vineyards to the cellar, it is once again time to nourish our team with wholesome meals as fuel for our busiest time of the year.
The following are recipes for two dishes we have enjoyed this harvest, each pairing beautifully with one of our 2020 Fall Release wines. With the bounty from our Estate garden and our proximity to an abundance of Northern California farms, we are eating a predominantly plant-based diet, supplemented by occasional meats and seafood from local purveyors. For these pairings, I picked up some in-season local salmon to accompany the 2018 SeaBed Estate Chardonnay and raided the garden to create a vegetarian umami bomb full of roasted tomatoes and charred eggplant to compliment the 2017 Harrison Grade Estate Syrah.
Bon appétit!
Seared Salmon with Corn Zucchini Ribbon Succotash
Recommended Wine Pairing: Radio-Coteau, 2018 ‘SeaBed’ Sonoma Coast Estate Chardonnay
(Serves 2)
Seared Salmon
⅔ lb. wild-caught salmon center cut filet, cut into 2 equal ⅓ lb. portions
¾ cup kosher salt
½ lb. ice
1-2 Tbsp grapeseed or similar high heat oil
In a medium glass bowl, combine kosher salt, water & ice. Whisk to dissolve the salt. Add the salmon to the brine and refrigerate for 20 minutes. Remove the salmon from the brine & rinse with cold water. Pat dry with paper towels.
Heat oil in a clean cast iron skillet over medium high heat. When oil is glistening and almost smoking, add salmon, skin side down. Sear for 2-3 minutes, then gently flip with spatula to sear on the other side, 2-3 more minutes. If the piece is quite thick, sear 2 other sides quickly (less than one minute) so there is a nice golden crust on all sides, keeping in mind not to overcook. Perfect internal temperature is 125°F. Plate over corn zucchini ribbon succotash (recipe follows).
Corn Zucchini Ribbon Succotash
2 ears of fresh summer corn
1 medium zucchini
½ bundle chives
2 Tbsp salted butter
Salt & pepper to taste
Shuck corn and remove silk. Fill a stock pot of water ⅓ full (approximately 12 cups) and place over high heat on the stove. Bring to a boil. Carefully add the corn, cover & return to a boil. Cook for 5 minutes or until kernels are tender.
Remove corn from the water and when it is cool enough to touch, cut kernels from ear by standing the cob straight upright on your cutting board and cutting downwards. Place into a sauté pan with butter.
Cut zucchini lengthwise very thinly on a mandolin to create “ribbons.” Over medium-high heat, sauté the corn and butter for 2 minutes. Add zucchini ribbons and toss or stir for 1 more minute until ribbons are just beginning to wilt. Season with salt and pepper. Remove from the sauté pan and split evenly onto 2 plates, topping with the seared salmon. Serve hot.
Tomato Tart with Charred Eggplant and Nardello Lentils
Recommended Wine Pairing: Radio-Coteau, 2017 ‘Harrison Grade’ Sonoma Coast Estate Syrah
(Serves 6)
*For added protein, substitute rosemary marinated grilled lamb chops for eggplant & nardello peppers.
Tomato Tart
10 sheets phyllo dough, defrosted
5 large heirloom tomatoes, mixed colors, sliced ¼” thin
10 cherry/grape tomatoes, halved
10 sprigs thyme
Drizzle of olive oil (about 2 tsp)
Salt & pepper to taste
Preheat oven to 400°F. Roll 10 sheets of stacked phyllo dough out on a full sheet pan. Arrange first sliced large tomatoes, then halved small tomatoes upon phyllo. Place 10 sprigs of thyme on tomatoes. Sprinkle with salt. Place onto oven’s center rack & bake for 14-16 minutes, or until edges golden brown & tomatoes roasted into the tart. Sprinkle finishing salt (I prefer Maldon or Jacobsen’s flake finishing salt) and drizzle with fine olive oil. Can be made up to 4 hours in advance.
Lentils de Puy
1 cup dried lentils de puy, or green lentils
1 bay leaf
1 leek, sliced into rings
3 stalks celery, chopped
1 Tbsp olive oil
Salt & pepper to taste
Rinse lentils in a sieve under cold running water. Transfer the cleaned lentils into a small pot with the bay leaf and cover with 2 cups water. Bring to a boil over high heat, and then turn heat to medium-low to simmer for 15-20 minutes until al dente. Strain the lentils and set aside. In the same pot add olive oil, leek, and celery. Sauté over a medium flame for 5 minutes, stirring occasionally. Add lentils and stir together until hot, seasoning with salt and pepper. This can be done up to 1 day ahead.
Charred Eggplant & Nardello Peppers
4 Japanese eggplant, sliced in half lengthwise
½ lb Jimmy Nardello and/or shishito peppers
3 Tbsp grapeseed oil
Salt & pepper to taste
Fire up the grill to a medium high heat where it is putting off about 375°F-425°F of heat. Place eggplant and peppers into a bowl and drizzle with grapeseed oil, salt and pepper. Place on grill for 5-10 minutes, rotating occasionally to char all sides. Remove from the grill and serve hot alongside a slice of the tomato tart over lentils.
