Salmon Rillette with Fines Herbes
2008 Nickel & Nickel Truchard Vineyard Chardonnay, Napa Valley, Carneros
Chef Trevor Eliason
In g redi en ts
8 ounces wild salmon, diced
1 cup white wine
1 teaspoon each:
ground white pepper, coriander
and mustard seed
¼ cup crème fraîche, whipped
1 teaspoon Dijon mustard
2 large shallots, diced
1 bunch chives, chopped
1 bunch fresh tarragon, chopped
ME T H O D
Place diced salmon in heat-proof glass bowl. Bring the white wine to
a simmer for 2 minutes on the stovetop then add ground dried spices
and mix. Pour liquid over the salmon until the fish is covered. Drain
the fish after 3 minutes and reserve the liquid. Fold the crème fraîche, 1
tablespoon of the cooking liquid, Dijon mustard, shallots and herbs into
the fish until fully incorporated. Serve on a crostini or cracker and garnish
with chopped chives.
Makes 12 crostini
Butternut Squash and Parmesan Risotto
2009 Far Niente Estate Bottled Chardonnay, Napa Valley
Chef Trevor Eliason
In g redi en ts
Butternut Squash Purée:
1 small butternut squash
2 cups chicken or
vegetable stock
1 cup heavy cream
½ teaspoon fresh nutmeg, grated
Risotto:
2 cups Arborio rice
½ yellow onion, diced
1 cup white wine
4 cups chicken or
vegetable stock, heated
¼ cup grated Parmesan cheese
¼ cup cold butter, diced
3-4 tablespoons chives, chopped
3 tablespoons olive oil
Salt, white pepper,
nutmeg to taste
ME T H O D
This is an easy, seasonal dish that can be prepared quickly and explained in
two steps. Step one is to make the butternut squash purée that will be added
to the risotto later. Remove the outer skin from the squash, slice open, and
remove the seeds. Discard the skin and seeds. Cut the squash into small
pieces and place in a sauce pan with 2 cups of stock and 1 cup of cream.
Bring to a simmer and allow to cook until the squash is very tender. Remove
the squash, reserving the liquid, then add to a blender or food processer and
purée on high, adding back just enough of the cooking liquid so the squash
purées smoothly. Season to taste with salt, white pepper and nutmeg.
A note about stirring: This method for making risotto allows the rice to sit,
without much stirring, as the following instructions describe. You may,
of course, stir through each of the following steps if you prefer.
Step two starts with a medium-size sauce pan on medium heat with 3
tablespoons of olive oil. Add the rice to the warm pan and stir slowly until
the rice becomes slightly translucent. Stir in the diced onion and allow
it to become slightly translucent as well, then add the white wine and allow
it to reduce by half. Slowly add hot chicken stock to the pan until the
risotto is covered and allow the rice to come to a simmer. Continue adding
the chicken stock just enough at a time to keep the rice covered. When
the rice becomes al dente, stop adding the stock and allow the remaining
liquid to reduce by half. While stirring, add the cheese and allow to fully
incorporate into the rice, then add the squash purée and, finally, the butter.
Season with salt, white pepper, nutmeg and chives.
Serves 4
Spiced Pork Tenderloin with Wild Mushrooms,
Bacon Lardons, Cipollini Onions and Huckleberry Jus
2008 EnRoute Pinot Noir, Russian River Valley, “Les Pommiers”
Chef Trevor Eliason
In g redi en ts
1 pork tenderloin, cleaned
1 teaspoon of each:
ground mustard seed, coriander,
fennel, white pepper and salt
Olive oil
2 cups chanterelles, cleaned
10 whole cipollini onions, peeled
and quartered
4 sprigs thyme
4 cloves garlic, crushed
2 tablespoons shallots, diced
2 tablespoons butter
Salt and pepper to taste
4 pieces of thick-cut bacon
2 cups red wine
2 tablespoons sugar
2 cups chicken stock
2 cups huckleberries,
fresh or frozen
1 tablespoon balsamic vinegar
ME T H O D
Mix the ground spices together in a bowl. Rub the pork with the spice mix,
then sear each side of the tenderloin in a hot sauté pan. Finish in a 300-degree
oven for about 5-8 minutes depending on desired doneness. Slice into ½-inch
medallions after the meat has rested for 3 minutes.
In a hot sauté pan with a little olive oil, cook the chanterelles and cipollinis
until the liquid evaporates and the mushrooms and onions begin to caramelize.
Then add the thyme, garlic, shallots, butter, salt and pepper. Toss for a minute,
while the butter browns and the shallots sweat. Remove the thyme sprigs and
garlic cloves before serving.
Cut the bacon into rectangular pieces and cover with water in a small sauce
pan over high heat. As the water reduces it will also render the fat out of the
bacon, which will allow the bacon to cook evenly and thoroughly. When all
of the water has evaporated, the bacon will start to fry in its own fat. Stir until
it is golden brown. Place the bacon on paper towels to drain.
To make the huckleberry reduction, place the red wine and sugar together
in a sauce pan and slowly reduce over medium heat. After the alcohol has
evaporated from the wine, about 3-4 minutes, the chicken stock can be added
and reduced by half. Turn the heat down to low and add the huckleberries and
balsamic vinegar. Taste after the berries have had a chance to poach for several
minutes and adjust with salt and black pepper.
Divide the mushrooms, onions and bacon among your dinner plates and lay
the slices of pork on top. Drizzle plates with huckleberry jus.
Serves 2-3
Grilled Flank Steak, Turnip Gratin,
Wilted Rainbow Chard and Black Trumpet Mushrooms
2007 Far Niente Estate Bottled Cabernet Sauvignon, Napa Valley, Oakville
Chef Trevor Eliason
In g redi en ts
1 large flank steak,
cut into four equal squares
Olive oil, salt, and pepper
4 large turnips, peeled and sliced
very thin on a mandolin
1 cup heavy cream
1 cup grated Parmesan cheese
½ cup butter
1 pound black trumpet mushrooms
4 sprigs thyme
4 cloves garlic, crushed
2 large shallots, diced and divided
2 bunches rainbow chard
ME T H O D
Brush the 4 portions of flank steak with olive oil and season with salt and
pepper. Grill on high heat for 4 minutes on each side. Flank steak cooks
quickly and is best served medium rare, so be careful not to overcook. Allow
the meat to rest for 3 minutes, then slice against the grain into 4 or 5 pieces.
Gratin:
The desired result of this gratin is to have a top layer that is caramelized and
crunchy. This method is really fast and easy–you may never make gratin
another way! Grease an 11”x14” jelly roll pan with butter and season with salt
and pepper. Tightly shingle the turnip slices one layer deep on the sheet pan,
then drizzle evenly with cream, followed by an even sprinkling of Parmesan
cheese. Bake at 400 degrees until the top is bubbling and golden brown.
Allow gratin to cool, then cut into four equal squares.
Black trumpet mushrooms are notoriously sandy so they have to be washed
several times before they are cooked. Cook the mushrooms in a hot sauté pan
with a little olive oil until the liquid evaporates and the mushrooms begin
to carmelize. Then add thyme, garlic, half of the shallots, butter, salt and
pepper. Toss for a minute, while the butter browns and the shallots sweat.
Remove the thyme sprigs and garlic cloves before serving.
The rainbow chard greens should be removed from the stem and sliced into
large pieces. The stems can be sliced thinly on the bias. In a hot sauté pan
with a little olive oil, add the stems and remaining shallots. Allow to sweat
for a minute, then add the leafy greens and stir the all the ingredients
as they wilt down and release their water. Season with salt and pepper to finish.
To assemble, place a square of gratin on a plate. On one corner of the gratin,
place a spoonful each of chard and mushrooms. Arrange overlapping pieces
of steak against the chard and mushrooms.
Serves 4
Cedar Plank-Roasted Manchego Cheese,
Brandied Cherries, Charred Onion Jam and Crostini
2007 Nickel & Nickel John C. Sullenger Vineyard Cabernet Sauvignon, Napa Valley, Oakville
Chef Trevor Eliason
In g redi en ts
1 yellow onion, diced
1/8 cup brandied cherries, halved
Balsamic vinegar
1/8 cup toasted almonds,
roughly chopped
5 ounces aged Manchego cheese
1 cedar plank, 6”x4”,
soaked in water overnight
12 crostini
ME T H O D
This recipe has two simple parts: the cherry, onion and almond compote
and the roasted cheese.
Compote:
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.
Cheese:
Remove the rind and place the cheese on the soaked cedar plank. Place the
plank in a 300-degree oven for about 4 minutes. You want the cheese to be
warm all the way through without letting it melt too much. It should look
soft and shiny, but still hold its shape.
Serve the compote and crostini alongside the warm cheese.
Serves 4
Pistachio and Coconut Pain Perdu
2006 Dolce, Napa Valley
Chef Trevor Eliason
In g redi en ts
1 cup pistachios, finely chopped
¼ cup shredded coconut,
finely chopped
1 loaf of dense bread
or Texas toast, unsliced
5 eggs
1 cup sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 can coconut milk
2 tablespoons dark rum
1 tablespoon butter
Vanilla or caramel ice cream
ME T H O D
Mix the pistachios and shredded coconut and spread onto a dinner plate.
Set aside. Slice bread into 1-inch thick slices. Blend together eggs, sugar,
salt, vanilla, coconut milk and rum then pour into a shallow bowl.
Immerse the slices of bread in the liquid and allow to soak for 2 minutes,
remove, and allow excess liquid to drip off. Press the bread down onto the
pistachio and coconut mixture, then flip over and repeat, being careful not
to knock off the coating. In a skillet pan on medium heat, add a tablespoon
of butter and coat the pan. Sear both sides of the bread until golden brown,
then remove and place on a sheet pan. Bake the bread at 325 degrees until
the bread starts to “puff up” or “soufflé;” this should take about 6-to-10
minutes. Allow to cool for several minutes, then slice diagonally and serve
with vanilla or caramel ice cream.
Serves about eight; Two halves per person