Creekview Cabernet Braised Short Ribs

Posted on January 24, 2014 by Aprons & Stilettos

Cabernet Short Ribs

Whew! Looks like some time has passed since our last blog post! What can I say… December was a busy month with the holidays and all, not to mention the planning of my sister’s baby shower (pictures will be up soon!) So thanks for sticking around… 2014 has kicked off to be a fabulous year so far and we can’t wait to share our latest posts with you. First of which is this AMAZING Cabernet Braised Short Ribs over crispy polenta.

8 beef chuck short ribs
1/2 cup minced onions
1 cup beef broth
2 1/2 cups Creekview Vineyards Cabernet Sauvignon
2 tablespoons tomato paste
2 1/2 tablespoons brown sugar
2 tablespoons all-purpose flour
Vegetable oil
Salt & pepper
Slow cooker for braising

Heat oil in a heavy skillet over high heat. Add the short ribs, season with salt and pepper and brown on all sides, about 3 minutes each side. Carefully place the caramelized short ribs in your slow cooker.

Add the minced onions to the skillet and cook on medium heat until they are soft and translucent (about 5 minutes). Add the tomato paste and mash the paste into the onions and continue cooking for about 3-4 minutes. Add the Cabernet, beef broth, brown sugar, salt, pepper and flour. Stir well. Bring the sauce to a boil and then simmer. Pour the sauce over the ribs in the slow cooker and cook for 5 1/2 – 6 hours on high. The meat should be falling off the bones!

Serve over creamy polenta or crispy polenta cakes and enjoy with a glass of Creekview Cabernet Sauvignon.

Cheers ~ Crystal

Wine Pairing

Creekview Vineyards Cabernet Sauvignon

I decided to open up a beautiful 2006 Creekview Vineyards Cabernet Sauvignon from the Santa Clara Valley. I’ve had this bottle for a few years now and thought tonight was the perfect time to crack it open, incorporate it in this dish and enjoy a glass. Aromas of dark cherry and plum with a hit of vanilla. Full bodied with flavors of licorice, cherry and cocoa and a smooth, soft finish. While there isn’t any 2006 left to get your hands on, the 2010 vintage is tasting amazing and available online or at the winery.

Coconut Milk & Poached Salmon Soup with Blood Orange Salad

Posted on September 13, 2013 by Aprons & Stilettos

Morgan and I were laying out by the pool, enjoying the 90+ degree weather and a glass of Kunde Sauvignon Blanc when we decided to make soup for dinner. Soup?! On such a hot day. Yes. I love soup, even during the warmer months, but I don’t experiment enough with making them. It was settled then. Soup it was.

Ingredients for Salmon Soup

We both love Thai cuisine and decided to integrate similar ingredients used in Thai cooking to build our Coconut Milk & Poached Salmon Soup. And what better way to brighten up the strong aromatic & spicy components of our soup than with a delicate blood orange salad.

We rushed off to Oliver’s to pick up the essentials.

Coconut Milk & Poached Salmon Soup

1 Wild Pacific Alaskan Salmon, Filet – middle piece
3 cups vegetable stock
1/2 white onion
2 garlic cloves
1 stalk lemongrass, snapped in half
Ginger, sliced (about 12 rounds)
2 (13 fl. oz) cans coconut milk
3 chilies, chopped (we used two Jalapeño & 1 Fresno pepper)
Fish sauce, few dashes
2 bay leaves
1 lime, juiced
5 – 7 springs cilantro
Salt, to taste

Salmon for Coconut Soup

Combine stock, 1/2 onion (whole – not sliced), garlic, lemongrass and ginger in a pot and bring to a boil then simmer for 10 minutes. Add coconut milk, chilies, fish sauce, and bay leaves and simmer for another 10 minutes. Strain and return the broth to the stove. Cut the raw salmon filets into small chunks, add to the broth and simmer for an additional 10 minutes. Once the salmon is cooked thoroughly, add in juice from one lime, cilantro and salt. Serve immediately with blood orange salad and vino of your choice.

We were out of the Sauvignon Blanc so we enjoyed a glass of Rosé with our dinner which paired great with the spicy kick in our soup. Don’t have bottle of Rosé or Sauvignon Blanc? Pinot Gris or Gewürztraminer would also be a fine match.

Blood Orange Salad

Arugula
2 blood oranges, sliced
Small bag of sliced almonds
1/2 red onion, sliced

Citrus Vinaigrette

1 blood orange, juiced
Olive oil, heavy drizzle
Red wine vinegar, few dashes
1 tablespoon honey
Salt and pepper, to taste

Blood Oranges for Salad

Combine all citrus vinaigrette ingredients and set aside. Cut the skins off of the blood orange and slice orange wedges for salad. Combine oranges with arugula, onions and almonds and toss with citrus vinaigrette.

Serves 3-4

~Enjoy, Crystal

Heirloom Tomato, Peach & Fresh Mozzarella Crostini

Posted on August 26, 2013 by Aprons & Stilettos

Over the weekend I spent some time working in the garden with my pops – weeding, picking oranges, checking sugar levels on the wine grapes and harvesting a large batch of heirloom tomatoes.

I absolutely LOVE heirlooms due to their refreshing and sweet flavor and unique colors and shapes. Now what to do with this batch of colorful beauties? Recently I experience a delicious dish from French Blue in St. Helena, California which inspired tonight’s appetizer. They offer this irresistible house made farmers cheese over grilled bread topped with strawberries and tomatoes. It’s to die for. So, that is the inspiration to this Heirloom, Peach and Fresh Mozzarella crostini. Sweet and savory, this is the perfect summertime appetizer.

Heirloom Tomato, Peach & Fresh Mozzarella Crostini

3 – 4 small / medium heirloom tomatoes (or 1 large one), sliced
1 large peach, thinly sliced
Fresh mozzarella, sliced
Fresh basil leaves, chiffonade
Balsamic vinegar, for drizzling
Baguette of your choice (I used Casa LaBelle Rustic Baguette)
Olive oil
Salt & Pepper

Pre-heat the oven to 400 degrees. Slice baguette into 1/2 inch slices and coat with olive oil. Season lightly with salt & pepper and bake them for about 8 – 10 minutes until golden brown. Remove crostini’s from the oven and layer with a peach slice, tomato and mozzarella. Drizzle balsamic vinegar and season with salt and pepper. Serve immediately.

Ingredients used:

Casa LaBelle Bread – Casa LaBelle is a small bakery located in the tiny resort town of Monte Rio in Sonoma County.
Peach, Mozzarella and Sweet Basil – Mike’s Truck Garden (one of my favorite local produce stands)
Heirloom Tomatoes – homegrown and straight from the garden.

Enjoy! ~Crystal