Brotchan Roy – Traditional Irish Leek Soup
2017 Cuvée Los Gatos Chardonnay
2017 Sierra Mar Vineyard Chardonnay
4 ea Large Leeks
4 oz Unsalted Butter
1lb Russet Potatoes
¼ C Rolled Oats
2 Qt Vegetable Stock
1 tsp fresh ground black pepper
1 tsp grated nutmeg
½ Bunch Parsley – chopped
To Taste Kosher Salt
Start by cleaning the leeks. Remove and discard the dark green tops and slice the leek in half from root to top. Rinse under cold water until all dirt is removed. Slice the leeks into ¼ in thick slices and set aside. With a small container of cold water ready, peel and slice the potatoes into ¼ in thinck half moons, storing them in the cold water.
Saute the ingredients:
Combine the leeks and butter into a cold medium sized pot. Set on medium heat, season with 2 Tbsp of Kosher Salt, stirring regularly. Once the butter is fully melted and leeks translucent (about 3-5 min), add the oats.
Now for the broth:
Stir for 30 seconds then add the potatoes, vegetable stock and black pepper. Bring soup to a simmer and cover Simmer for 45 minutes or until potatoes are soft and broken up.
Time to blend together:
Utilizing your favorite pureeing and/or blending tool (ie stick blender, food processor, blender) puree the soup. Start first with a slow speed working up to high until the soup is smooth. Transfer the soup back to the pot and hold warm Taste for seasoning and adjust to your taste. Serve hot and garnish with chopped parsley and a pinch of nutmeg.
Shepherd’s Duck Pie
2017 Cuvée Los Gatos Pinot Noir
2017 Santa Lucia Highlands Pinot Noir
For the meat mixture:
8ea Confit Duck legs (can be bought at local butcher shops and online, or make your own)
1 Qt Chicken stock
1 ea large carrot, peeled, ¼ in diced
2 ea ribs of celery, ¼ in diced
1 ea medium yellow onion, ¼ in diced
1 tsp ground black pepper
To Taste kosher salt
For the Mash
3lb Russet potatoes
4 oz Butter
1/2 C Heavy Cream
2 Tbsp Prepared Horseradish
1 C Grated Parmesan
To Taste kosher salt
Clean the duck meat, setting aside the skin, and bones. Shred the cleaned duck meat and set aside, there should be some duck fat coating the meat. In a mall pot, combine all the the duck skin and bones with the chicken stock and bring to a simmer. Allow to simmer, uncovered for 15-25 minutes, or until the liquid has reduced by half. Strain the duck broth and discard the skins and bones.
Make the mash:
While this is happening make the mashed potatoes and preheat your oven to 425*F. Peel and dice potatoes and place into another medium pot covered with cold water. Add ¼ C kosher salt and bring to a boil. In the meantime melt butter with cream and horseradish, reserve hot. When potatoes are tender/soft, about 30 minutes, strain from the salted water. Add in the melted butter/cream/horseradish mixture and half the parmesan. Mash together, taste for seasoning and reserve warm.
Make the meat mixture:
Heat a large saute pan to medium/high. Add onions, carrots, and celery, season with 1 Tbsp Kosher salt. Stir well for 1 min. Add duck meat and mix, allow edges of vegetables and meat to get a little crispy, about 2-3 min. Carefully add the duck broth and stir well.
Bring it all together and finish:
When liquid is reduced by half, place the full mixture evenly into an oven safe 13 x 9 casserole/baking dish. Cover the meat mixture with the mash in an even layer. Sprinkle the top with the rest of the parmesan. Place the casserole/baking dish into the preheated (425*F) oven on the top rack. Bake for 10 minutes then set your oven to broil on high. Broil for about 3-5 min or until the top golden brown. Remove the dish from the oven and allow to rest for about 5 minutes before serving.
About 12-16 cookies
2014 Guadalupe Muscat Canelli
¾ C butter softened
¾ C sugar
1 ea large egg
1 tsp vanilla extract
2 ¼ C all-purpose flour
½ tsp baking powder
½ tsp kosher salt
Decoration of choice:
Green decorating sugar, green frosting etc.
Make the cookie dough.
Using the creaming method, beat the butter and sugar until creamy. On slow speed add the egg and vanilla until incorporated. Mix together the dry ingredients. On slow, incrementally add the dry mix to the creamed mixture. Once all the dry is added and incorporated, remove the dough. Form the dough into a ball, cover with plastic and refrigerate for at least 1 hour.
Form and bake
Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper. Roll dough out to ¼ in thick. Cut with shamrock shaped cookie cutters. Transfer to baking sheet. Leaving at least ½ in between each cookie for space. Bake for 8-11 minutes or until just set. I like mine more soft so I cooked mine for 8 minutes.
If adding green decorative sugar now is the time! Top each cookie with a dusting of green decorative sugar while still hot. If not, let cookies cool completely before frosting with any frosting of your choice. Or just leave them plain! Once cooled, store in an airtight container for up to 1 week.