Serves 2For the orecchietteIngredients1 cup semolina flour1⁄4 cup all-purpose flour 1 cup water1 teaspoon olive oil1⁄2 teaspoon saltMethod For the tomato sauceIngredients1⁄2 sweet onion, diced1 tablespoon fresh garlic, minced1 teaspoon dried thyme1 teaspoon dried oregano1⁄2 cup dry white wine2 quarts plum tomatoes, hand tornMethod Sausage and prawnsIngredients1 cup … [Read more...] about Recipe: Prawn and Sausage Orecchiette
Recipes
Recipe: Tomato Peach Gazpacho
Makes about 3 quartsIngredients1 1/2 pounds tomatoes, very ripe and rough chopped1 1/2 pounds peaches, very ripe and rough chopped1⁄4 pound sweet onion, rough chopped 1⁄4 pound zucchini, rough chopped1⁄2 pound cucumber, rough chopped 3/4 teaspoon fresh garlic, minced1⁄8 cup salt1/2 tablespoon black pepper 8 ounces of almonds, ground 2 ounces fresh basil3/4 cup extra-virgin … [Read more...] about Recipe: Tomato Peach Gazpacho
Match Maker recipe: Corn Agnolotti with Chanterelle Mushroom, Roasted Corn, Black Truffle and Citrus Brown Butter
Recipe by executive chef Matt Hobbs, King Estate Winery Corn Agnolotti with Chanterelle Mushroom, Roasted Corn, Black Truffle and Citrus Brown ButterServes: 4-6Prep time: 2 1⁄2 hoursCook Time: 15 minutesIngredients for corn filling10 ears organic sweet corn, shucked and cobbs scraped1⁄2 pound unsalted butter, diced 1 medium Walla Walla onion1 tablespoon kosher … [Read more...] about Match Maker recipe: Corn Agnolotti with Chanterelle Mushroom, Roasted Corn, Black Truffle and Citrus Brown Butter
Match Maker recipe: Beef Ribeye with Uni Butter, Pacific Dulse and Lobster Glace
Recipe by executive chef Matt Hobbs, King Estate Winery Beef Ribeye with Uni Butter, Pacific Dulse and Lobster GlaceServes 4-6Prep time: 30 minutesCook time: 3 hours, 30 minutesIngredients Lobster Glace1⁄2 cup grapeseed oil1 pound carrot, peeled, cut into 1-inch pieces 1 pound onion, peeled, cut into 1-inch pieces 2 leeks, cut into 1-inch pieces, washed1 bulb fennel, cut … [Read more...] about Match Maker recipe: Beef Ribeye with Uni Butter, Pacific Dulse and Lobster Glace
Match Maker recipe: Chocolate Crémeux Tart with Cocoa Nibs and Hazelnuts
By Rock Silva, executive chef, Walla Walla Steak Co. Serves 4 Chocolate tart doughIngredients1 ½ cups all-purpose flour¼ cup cocoa powder⅔ cup powdered sugar¼ cup cocoa nibs3 tablespoons hazelnutsPinch of salt⅔ cup cold butter, cut into cubes1 large egg Method1. In a food processor, combine dry ingredients and mix.2. Add butter and pulse until sandy consistency is … [Read more...] about Match Maker recipe: Chocolate Crémeux Tart with Cocoa Nibs and Hazelnuts