Gleason Barn

Monthly Archives: March 2013

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Vineyard Profile: Stiling Vineyard

by on March 25, 2013

With the beautiful weather we have been enjoying lately (including a few, spring rain showers), single-vineyard Chardonnay has been on our minds—especially our newest Chardonnay from Stiling Vineyard.

This vineyard, located in Russian River Valley, is planted in the infamous Goldridge sandy loam soils, providing excellent drainage. The coastal influence brings daytime temperatures that allow the fruit to ripen slowly, while retaining perfect balance.

If you haven’t enjoyed the 2011 Nickel & Nickel Stiling Vineyard Chardonnay, now is a perfect time to pick up a bottle (or two) and toast the coming spring.

An aerial view of Stiling Vineyard:

Stiling Vineyard

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Potato Leek Soup with Sautéed Rock Shrimp

by on March 22, 2013

This recipe from Executive Chef Trevor Eliason pairs delightfully with friends, family and 2011 Nickel & Nickel Stiling Vineyard Chardonnay. Members of our Nickel & Nickel Single-Vineyard Club will recognize this recipe from their March wine club shipment inserts. (Click here to view the online version of this brochure.)

Recipe-PotatoLeekSoup

INGREDIENTS
(SERVES 5–10)

Seasoning Salt:
1 teaspoon ground coriander
1 teaspoon ground mustard seed
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon ground fennel seed
2 tablespoons
kosher salt

Soup:
2 tablespoons butter
4 medium leeks, whites only, diced
3 medium Yukon Gold Potatoes, quartered, then thinly sliced
Salt and pepper, to taste
½–1 cup heavy cream
4 cups chicken stock
1 tablespoon olive oil
½ pound rock shrimp

Combine all spices in a small bowl to make the seasoning salt. Mix well. Place the rock shrimp in another small bowl and sprinkle with 2 teaspoons of the salt mixture. Mix gently. Reserve the remaining seasoning salt in a small, air-tight container and keep it with your spices. Cover the shrimp and place in the refrigerator until needed.

In a heavy-bottomed soup pot, add the 2 tablespoons of butter and diced leeks. Cook on low for 20 minutes, or until the leeks are soft. Add the potatoes and cover with chicken stock. Season with salt and pepper, to taste. Simmer for another 20 minutes, or until
the potatoes are very tender. Add the cream and remove from heat.

Working in batches, carefully pour into your blender, filling only half way each time. Start on a low setting then move to high and purée the soup for one minute. Be careful not to blend the soup for too long as it will become gluey. Continue this process until all the
soup is puréed. Taste and adjust seasoning as needed.

Place soup back into a clean soup pot and reheat when guest arrive. Add 1 tablespoon olive oil to a medium sauté pan at medium-high heat. Add rock shrimp and cook for 1 minute. Stir and cook for another 1–2 minutes.

ASSEMBLY
For appetizers, pour hot soup into a pitcher then into shot glasses. Place one rock shrimp on top to garnish. For a first course, fill heated bowl with soup and garnish with 5 rock shrimp, or a sorrel leaf, for a non-seafood garnish.

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