Knights Bridge Winery
 
April 20, 2020 | Knights Bridge Winery

Flower Arranging + Napkin Folding

Flower Arranging + Napkin Folding 
featuring 2016 Knights Bridge Cabernet Sauvignon, Linville 

 


1. Unfold square napkin and smooth out


2. Fold in half


3. Fold in bottom right corner to ½ inch from center; fold in top left corner to 2 inches from center


4. Fold bottom half up, keeping corner folds intact


5. Fold top left corner down, 3 inches from center


6. Bring left half over to make square


7. Flip entire napkin over carefully keeping folds intact


8. Fold up to half point


9. Tuck in top half


10. Flip napkin over


11. Tuck in herbs or flowers

Time Posted: Apr 20, 2020 at 1:50 PM
Knights Bridge Winery
 
April 7, 2020 | Knights Bridge Winery

Pancetta, Mushroom & Asparagus Risotto

Pancetta, Mushroom & Asparagus Risotto
Knights Bridge Cabernet Sauvignon or Pont de Chevalier Chardonnay

Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes

Risotto
5 T extra-virgin olive oil
4 shallots or 1 medium onion, medium dice
3 cloves garlic, minced
3 oz. pancetta, minced
4 rounds pancetta (keep whole)
4 oz. fresh wild mushrooms, sliced
1 oz. dried mushrooms, soaked in 1 cup hot water
6 oz. fresh asparagus, trimmed and cut into 2-inch slices
2 cups Arborio rice
5 cups homemade chicken broth (or low sodium canned broth)
1 cup white wine
¾ cup grated Parmigiano-Reggiano cheese
Salt and pepper to taste
Fresh thyme (optional)

Salad
4 cups fresh baby greens
½ cup broccoli florets
½ cup cauliflower florets
Juice of 1 small lemon
1 T Dijon mustard
1 T sour cream
3 T Extra Virgin Olive Oil
Salt and pepper to taste

Method
Remove dried mushrooms from soaking liquid and strain liquid using cheesecloth or a coffee filter to remove any dirt. Rinse mushrooms in wire strainer then coarsely chop; set aside strained soaking liquid and mushrooms separately. Heat 3 tablespoons olive oil in a heavy, wide pot, over medium heat. Add shallots or onion, garlic and pancetta; sauté, stirring frequently, 3 minutes. Add rice and cook another 4 minutes, stirring frequently. Add reserved dried mushrooms and cook 1 minute. Add chicken broth, white wine, and mushroom soaking liquid, bring to a boil, then reduce heat to a low simmer, stirring occasionally, 15 – 20 minutes. While rice is absorbing liquid, heat remaining 2 tablespoons olive oil in large skillet, add mushrooms and cook for 3 minutes, add asparagus and cook another 3 minutes, set aside. Cook pancetta rounds until crisp, set aside.

To make salad, bring 4 cups water to a boil in a medium saucepan; have ready a large bowl of ice water.  Drop broccoli and cauliflower florets into boiling water for 15 seconds; remove immediately and submerge in ice bath until cool; drain and set aside. Place lemon juice, mustard, sour cream and olive oil in jar with lid; seal lid and shake vigorously until thick and creamy. Toss greens with dressing, add broccoli and cauliflower, season to taste.

Continue cooking risotto until rice is creamy but still somewhat firm in center. Stir in fresh mushrooms, asparagus and cheese; adjust seasonings. Garnish each dish with round of pancetta, fresh thyme if desired, and additional grated parmesan. Serve immediately alongside salad and pair with a glass of Knights Bridge Cabernet Sauvignon or Pont de Chevalier Chardonnay.

Time Posted: Apr 7, 2020 at 8:26 AM
Knights Bridge Winery
 
March 27, 2020 | Knights Bridge Winery

Spring Omelet + KB Estate Sauvignon Blanc & Unoaked Chardonnay

Spring Omelet
KB Estate Sauvignon Blanc or Unoaked Chardonnay

Serves: 2
Prep time: 5 minutes
Cook time: 5 minutes

Omelet
4 large eggs
2 T milk
2 T clarified butter
3 cremini mushrooms, sliced
½ red bell pepper, sliced
2 T diced ham (such as Berkshire)
1 green onion, thinly sliced
½ cup shredded dry Jack (such as Vela)
Salt and pepper to taste

Salad
2 cups fresh baby greens
1 Persian cucumber, thinly sliced
8 cherry tomatoes, sliced in half
1 T citrus juice (lemon, lime and/or kumquat)
2 T Extra Virgin Olive Oil
Salt and pepper to taste

Method
Lightly beat eggs and milk together in bowl, season to taste with salt and pepper. Heat 1½ tablespoons clarified butter in pan, add mushrooms and sauté over medium-low heat until they release their liquid and begin to brown; add bell pepper and ham and reduce heat to low. While filling ingredients are cooking, toss all salad ingredients together in large bowl and season to taste with salt and pepper. Heat remaining ½ tablespoon clarified butter in an omelet pan over medium high heat, add half egg and milk mixture. Cook just until edges are set, slide out of pan onto plate then flip back into pan and remove from heat. Add half the cheese and half the filling ingredients then fold over and slide onto plate; repeat with remaining half egg, cheese and filling mixture. Serve immediately with salad and a glass of KB Estate Sauvignon Blanc or Unoaked Chardonnay.

 

Time Posted: Mar 27, 2020 at 9:36 AM