Tag Archives: recipe
on August 5, 2015
A brief moment of pause for Chef Trevor Eliason,
during this year’s Nickel & Nickel Cabernet Day.
After cooking up mouthwatering menus for our Nickel & Nickel Cabernet release events for almost a decade, Chef Trevor Eliason has come to know the crowd favorites. For us, each event is a chance to showcase exciting new dishes to pair with our single vineyard wines. Over the years, however, our members and guests have come to have a few clear favorites. Chef Trevor clued us in to our Members’ Top Three, and suggested his favorite Nickel & Nickel Cabernet Sauvignons to open and enjoy with each.
on December 11, 2013
Just in time for the colder months, Executive Chef Trevor Eliason offers this hearty grilled beef tenderloin recipe. Paired with our 2010 Nickel & Nickel Martin Stelling Vineyard Cabernet, this dish is sure to warm you head to toe. P.S.–Don’t have Martin Stelling Vineyard Cab in your cellar? Why not try pairing with another Nickel & Nickel Cabernet?
For other recipes to pair with Nickel & Nickel wines, visit our recipe page.
Download the recipe here.
Grilled Beef Tenderloin, Cheddar Cauliflower Purée,
Baby Carrots, Savoy Spinach and Cabernet Sauce
1 head cheddar cauliflower,
also known as orange cauliflower
1 1/2 quarts whole milk
2 fresh garlic cloves, smashed
1 teaspoon salt
4 tabelspoons horseradish, prepared
1 cup Fiscalini cheddar,
or any aged cheddar, grated
1/2 cup shallots, diced
2 cups red wine
2 fresh garlic cloves
1 bay leaf
4 sprigs thyme
5 peppercorns, whole
1 pint veal stock reduction
Grilled Beef Tenderloin:
1 1/4 pounds beef tenderloin,
prime or choice grade
Kosher salt, to taste
Fresh cracked pepper, to taste
Herb butter, optional
Baby Carrots & Savoy Spinach:
1 dozen baby carrots,
assorted colors if available
1 cup sherry vinegar
2 tablespoons shallots, diced
2 bunches savoy spinach
1 teaspoon sherry vinegar
Salt, to taste
Remove the green leaves from the cheddar cauliflower and chop roughly into medium-sized pieces. You can use most of the stem. Place into a stainless steel pot and cover with whole milk. Add two sliced shallots, two smashed garlic cloves and a teaspoon of salt. Simmer on low heat for about an hour or until the cauliflower has just become very tender and some of the milk has reduced. Set aside. When the cauliflower is tender, strain the liquid and purée in a Cuisinart food processor. Add in the salt and prepared horseradish.
Cabernet Sauce Preparation:
Sweat the half-cup of diced shallots in olive oil until tender. Add the two cups of red wine, two whole garlic cloves, a bay leaf, thyme sprigs and peppercorns. Reduce the mixture by one-third and add the veal reduction stock. You can buy quality veal or beef stock from the freezer section at a specialty grocery store. You can also make your own stock; it will take a full day. Reduce wine and stock by half and strain through a fine mesh strainer. Place into a smaller saucepan and reduce until sauce consistency yields about a half-cup. Set aside.
Begin baby carrot prep by blanching the carrots in salted boiling water. Cook until tender. You may also steam or glaze if familiar with these methods.
I use our gas grill to sear the tenderloin for about five minutes. I then finish it in a slow oven to ensure consistent temperature. If you have wood, or a charcoal grill, it will add nice savory flavor to the tenderloin. I recommend whole tenderloin, as opposed to pre-portioned meat. Season the tenderloin with olive oil, kosher salt, and fresh cracked pepper. Preheat the oven to 300° F. Sear beef on grill then place on a roasting rack. Top with herb butter, if desired. Place in the oven for 10-20 minutes or until thermometer reads between 120-130° F for medium-rare. Let the meat rest at least five minutes.
Baby Carrots & Spinach Preparation:
Start a sauté pan on medium heat and sweat two tablespoons of diced shallots in olive oil until tender. Add your washed spinach and season with a pinch of salt. Finish with a teaspoon of sherry vinegar.
Drizzle the baby carrots with olive oil and add a pinch of salt. Reheat on a baking dish in a 350° F oven for five minutes.
Place cauliflower purée in a small pot and heat gently, stirring often. When warm, add grated cheddar cheese. Whisk to thoroughly incorporate the cheese.
Lay warm plates out on counter and place a scoop of cauliflower purée in the center of the plate. To avoid excess liquid, use tongs to place the sautéed spinach on the plate. Alternatively, you can drain the spinach beforehand. Slice four equal portions of the beef tenderloin and place on top of the spinach. Garnish with three carrots and drizzle a tablespoon or so of the Cabernet sauce around each plate. Bon Appétit. Enjoy with a glass of Nickel & Nickel Martin Stelling Vineyard Cabernet Sauvignon.
Download the recipe here.
on October 29, 2013
It’s the season for pumpkins! You may have picked up a few for decorations—or, if you’re an enterprising cook, perhaps you plan to use fresh pumpkin in holiday recipes (take a look at Chef Trevor’s recipe for pumpkin cheesecake).
You’ve probably seen giant pumpkins at fairs. (A Napa man recently won big with his giant pumpkins at several competitions.) Well, Javier, a gardener at Nickel & Nickel, decided to try his hand at this large squash—and he grew a real heavyweight!
Javier says he got started a little late this year; if he’d started in April, this pumpkin would be even larger!
Are you carving up jack-o’-lanterns or did you plant your very own pumpkin patch this year? Big pumpkins or little, we want to see them! Email your pics to email@example.com by November 4 and we’ll include your prize pumpkins in our next newsletter.
on August 29, 2013
This easy recipe from Executive Chef Trevor Eliason makes a great hors d’oeuvres course. Pair with our Single-Vineyard Cabernet (we opened C.C. Ranch, but feel free to try with our other Napa Cabernets!) for a delicious start to dinner.
Cedar Plank-Roasted Manchego Cheese,
Brandied Cherries, Charred Onion Jam and Crostini
1 yellow onion
1/2 cup olive oil
Salt and pepper, to taste
1/8 cup toasted almonds,
1/8 cup brandied cherries, halved
5 ounces aged Manchego cheese
1 cedar plank, 6″ x 4″,
soaked in water overnight
This recipe has two simple parts: the cherry, onion and almond compote and the roasted cheese.
Slice the onion into thick slices, brush with oil and season with salt and pepper. Grill both sides of the onion on high heat until dark grill marks appear. Dice the onion once it has cooled and fold in the almonds and brandied cherries. Season with salt and pepper and a splash of balsamic vinegar.
Remove the rind and place the cheese on the soaked cedar plank. Place the plank in a 300°F oven for about 4 minutes. You want the cheese to be warm all the way through without melting too much. It should appear soft and shiny, but still hold its shape.
Serve the compote and crostini alongside the warm cheese. Enjoy with a glass of Nickel & Nickel C.C. Ranch Cabernet Sauvignon.
on June 19, 2013
This is a very simple dessert–just remember to assemble when everything is fresh and warm. This dessert goes great with all kinds of seasonal fruit: in springtime, source ripe strawberries and raspberries; in summer, look for beautiful stone fruit such as peaches or cherries; and in the fall, consider poaching apples or pears. This dish pairs well with Dolce because of the soft textures that come from the pudding and the fruit-forward nature of Dolce.
Brioche Bread Pudding with Berries and Whipped Cream
Download the recipe
1 loaf brioche, cut into 1-inch cubes
1 quart half-and-half
½ vanilla bean
10 egg yolks
1 cup granulated sugar
Preheat oven to 220˚F and place the brioche cubes in an 8” X 10” baking pan.
Heat the half-and-half in a heavy-bottomed, medium sauce pan. Scrape the vanilla seeds into the half-and-half and add the bean pod. Bring the mixture to a gentle simmer, but not to a boil.
In a medium bowl, add the egg yolks and sugar. Whisk until combined. Once the half-and-half has simmered, slowly temper into the egg mixture—whisking the egg mixture while adding the hot liquid a little at a time. This process helps infuse flavors without cooking the egg. Discard the vanilla bean pod. Pour hot pudding base over the brioche and cover with plastic wrap. Press the plastic wrap into the mixture to help the brioche absorb the liquid, then cover the plastic wrap with a sheet of foil.
Place an empty jelly roll pan on the center rack of the oven and place the pan of brioche bread pudding on the cookie sheet. Fill the cookie sheet with warm water, forming a water bath around the pan. Bake for 40 minutes at 220˚F. When you check the pudding, the liquid should still be loose and will provide a delicious sauce for the pudding
Serve immediately, or set aside and re-warm when ready to serve with fruit, whipped cream and a glass of Dolce.
Download the recipe