Knights Bridge Winery
 
January 8, 2021 | Knights Bridge Winery

Shiitake Miso Soup + Pont de Chevalier Sauvignon Blanc

Shiitake Miso Soup
2019 Knights Bridge Sauvignon Blanc, Pont de Chevalier


Serves: 4
Prep time: 15 minutes
Cook time: 35 minutes

This simple soup is full of rich umami highlighted by delicate flavors and aromatics, perfectly paired with our Sauvignon Blanc. Add a poached egg and edamame to make it a light but satisfying meal.


Shiitake Miso Soup

Ingredients
8 cups water
Three 6-inch pieces kombu (dried kelp)
¼ cup bonito flakes
2 ounces dried shiitake mushrooms
½ cup light (white) miso
1 bunch scallions, sliced thin, white and green parts separated
1 tablespoon freshly grated ginger
3 cloves garlic, chopped
2 tablespoons toasted sesame oil
8 ounces shiitake mushrooms, sliced, stems set aside
4 ounces fresh spinach, rinsed
4 ounces firm tofu, cut into cubes
1 tablespoon rice vinegar
1 tablespoon tamari
1/4 teaspoon red pepper flakes


Method
In medium stock pot add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes, dried mushrooms, and miso. Bring it to a simmer and cook on low for 25 minutes - do not let it boil. Remove the kombu and mushrooms, discard. Meanwhile, in skillet over medium heat add the scallion white parts, ginger, garlic, fresh shiitake mushrooms, and sesame oil. Cook for 3-4 minutes, stirring. Add to stock pot along with the spinach, tofu, rice vinegar, and tamari; cook for 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions.

Knights Bridge Winery
 
January 7, 2021 | Knights Bridge Winery

Seafood Bisque + East Block Chardonnay

Seafood Bisque
2018 Knights Bridge Chardonnay, East Block


Serves: 6
Prep time: 15 minutes
​Cook time: 30 minutes

This rich, comforting soup needs nothing more than a simple salad, crusty bread, and a glass of East Block Chardonnay for an easy winter dinner.


Seafood Bisque

Ingredients
6 tablespoons butter, divided
1 lb. medium shrimp – peeled, deveined and sliced into ½-inch pieces
1 lb. bay scallops
½ lb. fresh-picked lump crab meat
1 cup finely chopped celery
½ cup finely chopped carrot
¼ cup finely chopped shallot
1 tablespoon minced fresh garlic
3/4 cup all-purpose flour
3 cups half and half
½ cup Chardonnay
4 cups seafood stock
2 teaspoons Old Bay seasoning
½ teaspoon ground nutmeg
2 teaspoons granulated sugar
½ teaspoon salt (to taste)
½ teaspoon pepper (to taste)
Freshly chopped flat-leaf parsley, for garnish


Method
In a Dutch oven, melt 3 tablespoons butter over medium high heat. Add shrimp and scallops and cook until shrimp are pink, stirring frequently, about 3 minutes. Remove shrimp and scallops with a slotted spoon and place in a bowl or on a plate, leaving juices in pot. Lower heat to medium, add remaining 3 tablespoons butter, celery, carrots, shallots, and garlic; cook and stir for 4 minutes. Add flour while continuing to stir, cook for 3 minutes. Add half and half, wine and seafood stock, and whisk to incorporate. Bring to a simmer, then reduce heat and cook on low for 10 minutes or until thickened, stirring occasionally. Return shrimp and scallops to pot, along with lump crab, Old Bay Seasoning, nutmeg, sugar, salt, and pepper. Stir well to combine then simmer for an additional 5 minutes, stirring occasionally. Serve ladled into warmed bowls, topped with fresh chopped parsley, alongside warm crusty bread.

Knights Bridge Winery
 
January 6, 2021 | Knights Bridge Winery

Daube de Boeuf + Cabernet Sauvignon

Daube de Boeuf
2017 Knights Bridge Cabernet Sauvignon, Knights Valley 


Serves: 6
Prep time: 40 minutes
Cook time: 3 hours

This classic French braised beef, red wine, and vegetable stew offers the homey convenience of pot roast yet is sophisticated enough to feel like a special-occasion meal. Serve alongside mashed potatoes for the ultimate comfort food menu.


Daube de Boeuf

Ingredients
1 3-lb. boneless beef chuck roast
2 tablespoons extra-virgin olive oil
2 slices thick-cut bacon, cut into 1/2-inch pieces
Kosher salt and freshly ground black pepper
8 oz. shallots, thinly sliced (about 2 cups)
2 tablespoons Cognac
2 tablespoons tomato paste
5 cloves fresh garlic, finely chopped
2 teaspoons herbes de Provence
2 cups Cabernet Sauvignon
1 14.5-oz. can chopped, peeled tomatoes
4 strips orange zest (2-1/2 inches long, removed with a vegetable peeler)
1 lb. slender carrots, peeled and cut into 3/4-inch chunks
1/4 cup coarsely chopped fresh flat-leaf parsley


Method
Position a rack in the lower third of the oven. Heat the oven to 325ºF. Using your fingers and a thin knife, pull the roast apart along its natural seams. Trim off any thick layers of fat then slice the roast into 1½-inch cubes. Heat the oil and bacon together in an 8-qt. Dutch oven over medium heat, stirring occasionally, just until the bacon is browned but not crisp, 5 to 6 minutes. With a slotted spoon, transfer the bacon to a small plate. Season about one-third of the beef with salt and pepper and arrange the cubes in a sparse single layer in the pot to brown. Adjust the heat so the beef sizzles and browns but does not burn. Cook until all sides are a rich brown, a total of about 10 minutes. Transfer to a large plate or tray, and season and brown the remaining beef in two more batches. When all beef chunks are browned, pour off all but about 1½ tablespoon of drippings. Set the pot over medium-high heat, add the shallots, season with a large pinch of salt and several grinds of pepper, and sauté until they just begin to soften, about 1 minute. Add the brandy, deglaze, then add the tomato paste, garlic, and herbes de Provence, stirring to incorporate, and sauté for another 1 minute. Add the wine, stirring and scraping the bottom of the pan with a wooden spoon to dislodge the caramelized drippings, and bring to a boil. Add the tomatoes, carrots, orange zest, beef (along with accumulated juices) and bacon to the pot, bring to a simmer, cover, and place in oven. Cook the stew, stirring every 45 minutes, until the meat is fork-tender 2 hours, 45 minutes. Before serving, skim off any surface fat (if there is any), adjust seasonings and stir in the parsley.