5b887341

Allie's Hearty Bolognese Sauce

Mon, 27 Apr 2026 23:51:58 GMT

This is a very easy sauce that has evolved over time. Allie makes it weekly for her family and it gets devoured. Allie loves that she can whip it up in less time than it takes to boil the pasta and it can be make with food she typically already has in her kitchen. Allie cheats a little in that she adds a jar of pre-made high quality marinara sauce to the meat. Allie serves the sauce over pasta (the current favorite in her house is Farfalli) with a simple tossed salad and a loaf of frozen garlic bread (like Pepperidge Farm).

Suggested Wine Pairing: Our Pinot Noir

Ingredients:

1 onion, finely diced
4 cloves of garlic, minced
1 pound of ground beef
1 tablespoon ground oregano
1 6 ounce can of tomato paste
1 24 ounce jar of good organic marinara sauce
salt and pepper

Directions

Start the water for the pasta and heat the oven for the garlic bread.
In a large skillet over high heat brown the ground beef with onion, garlic, oregano, and a large dash of salt and pepper. Stir frequently, breaking up meat and mixing with the onion/garlic until the meat is browned, about 6 minutes.
Add pasta to water and cook to directed temperature, put garlic bread in the oven.
Lower the heat on the stove to medium/low and add the tomato paste to the meat mixture once it is browned. No need to drain. Stir to incorporate and let cook for two minutes. Add jar of marinara sauce to the pan and cook on a low simmer for about 5 minutes (or until the pasta is done and the bread comes out of the oven).
Serve over pasta and add Parmesan sauce.

We suggest our biggest wine, the Grand Vin to go with this hearty meal. Allie also likes a simple tossed salad to round it all out. Enjoy!

Allie's "Lemon Butt Chicken"

Mon, 27 Apr 2026 23:40:25 GMT

This is a family favorite! Even our son Nick who is the pickiest of eaters devours what he affectionately calls Lemon Butt Chicken. I love to bring this to friends when I am helping with a meal train because it is so fast and easy to prepare and I deliver the uncooked meal to my friend and their home smells divine while the chicken is in the oven. It is an easy crowd pleaser and a meal we enjoy weekly.

Suggested Wine Pairing: Our Pinot Noir

Ingredients:

1 whole chicken
1 lemon, cut in half
6 sprigs of rosemary
2 onions, chunked
1 cup of baby carrots
2 large russet potatoes cubed
olive oil
salt & pepper

Directions

Set the oven to: 375
Let the chicken come to room temperature for about an hour before beginning. This will cut down the cooking time.
Rinse and pat dry the chicken. Stuff with lemon and rosemary. Put chicken in a baking or roasting pan breast side up and cover with olive oil (rub it into the skin), salt and pepper. Add cut vegetables to pan and toss with olive oil, salt and pepper.
Bake for at least an hour and up to an hour and a half. Tossing the vegetables a few times to make sure they don’t burn. You will know the chicken is done when the skin turns a golden brown, the juices run clear and the legs pull easily off the body. The internal temperature of the chicken should be 165 degrees.
Pull the chicken out of the oven and let it rest for ten minutes. This is the point where my kids devour the skin…it is their favorite part!
Carve it up and serve with the vegetables (Allie’s favorite part).

Enjoy with a glass of Ketcham Estate Ketcham Vineyard Pinot Noir. Cheers!

Bachrach's Famous Caesar Salad

Mon, 27 Apr 2026 22:18:21 GMT

Recipe Date: August 3, 2025

Serving Size: 4

Cook Time: 00:10:00

Difficulty: Easy

Measurements: Imperial (US)

Suggested Wine Pairing: Our Pinot Noir

Ingredients:

A great wood salad bowl, properly seasoned** (Got that!)
Romaine lettuce… Remove the heal and floppy dark green leaves at the top; hearts should be broken by hand (not cut with a knife) into 1-1.5″ pieces, washed well, drained and then placed in a kitchen towel to dry properly… Put in fridge until ready to mix… One head serves 2-4 depending on portion size
4 good size fresh cloves garlic (those are the portions within the bulb), peeled
One teaspoon fresh crushed black pepper
One tablespoon Dijon mustard (or 3/4 teaspoon mustard powder)
Juice from one large or two small lemons*
2 tablespoons Worcestershire sauce*
4 tablespoons Canola oil* (generally we don’t use olive oil in Caesar, but you can)
One egg yolk*
2-4 anchovies, per taste*
Fresh ground Parmigiano-Reggiano cheese… about one cup for 4 people
Fresh croutons, to taste (1 cup for 4)

Directions

The bowl is seasoned (no more then 15 minutes before serving) by placing the garlic cloves and ground pepper into the bottom of the wood bowl and mashing them with the back of a fork… Get above the bowl and squeeze that juice out of them… That’s why you want fresh gloves… Push that mixture of smashed garlic and ground pepper around the sides of the bowl and get the juice all over… If you are making salad for 6-8 double your garlic and pepper. When fully seasoned discard the garlic smoosh and pepper… Scrape it out of the bowl with the fork… Rinse the fork.
Squeeze in the lemons… Juice only, no seeds… Add the anchovies and mustard… Smoosh those anchovies… Make a paste… Add the egg yolk and whip that puppy into a smooth sauce
Add the oil and Worcestershire sauce and whip it some more spreading it around the sides of the bowl.
Dump in the chilled lettuce and toss coating the lettuce to taste*
Add the cheese and croutons and toss some more.
Serve on chilled plates immediately… Let it sit 20 minutes and it gets soggy (blah!).
*The amount of dressing is to taste… This recipe will dress a medium size salad for 4-6 (1.0-1.5 heads of Romaine)… Lighter dressing is better then too much as the taste can be overpowering… Play with amount… You can always make it and then remove 1/3 or so with a spoon and place it aside… If it seems too light, or if people want more, you can always add back some or all of the set-aside in the final toss… Judging the amount is an acquired process.
* Bowl should be ‘moist’ but not oily to the touch… Only use mineral oil to season… Bowl should be oiled at least every 6 months if not used regularly or it will dry and crack. The more you use it the less oiling it will require. When finished using wipe with a damp paper towel (or rinse with clean cold water and wipe dry immediately with a good cloth towel… Bowl will continue to have a garlic odor. Let bowl dry overnight before putting away. Can be used for other purposes but the garlic odor will probably make that less desirable.

Allie's California Caprese Salad

Mon, 27 Apr 2026 22:09:42 GMT

Recipe Date: July 29, 2016

Serving Size: 4

Cook Time: 00:10:00

Difficulty: Easy

Measurements: Imperial (US)

Suggested Wine Pairing: Our Vignoier

Ingredients:

8 ounce box of fresh mozzarella balls, packed in water, drained
1 pint of cherry or grape tomatoes, halved
2 large firm yet ripe avocados

Sauce:

3 cloves of garlic squeezed through a garlic press
1/2 tsp. balsamic vinegar
1/2 cup Olive Oil

Directions

In a small mixing bowl, mix mashed garlic with salt.
Add vinegar and stir until incorporated. Add the olive oil in a steady stream as an emulsion forms.

San Franciso Style San Dabs

Mon, 27 Apr 2026 20:23:57 GMT

Recipe Date: July 29, 2016

Serving Size: 4

Cook Time: 00:20:00

Difficulty: Medium

Measurements: Imperial (US)

Suggested Wine Pairing: Our Vignoier

Ingredients:

2 lbs cleaned sand dabs
1 beaten egg yolk or milk
1 cup seasoned bread crumbs or Japanese Panko crumbs
4 tbsps softened butter
salt and pepper to taste
lemon wedges

Directions

Dip sand dabs in egg yolk or milk; roll in seasoned bread crumbs or Japanese Panko crumbs. Throwing off excess crumbs.
Season with salt & pepper to taste. Don’t be shy here.
Line shallow pan with buttered aluminum foil (You can also use Pam spray); place sand dabs on foil and broil 3 minutes each side. ~Or bake in 375 oven 12-15 minutes. ~Or you can pan fry 2-3 minutes on each side in small amount of butter.
Serve garnished with chopped parsley & lemon wedges. The lemons are IMPORTANT. Meyer lemons are the best.
Don’t forget to pair with a couple of buckets of Ketcham Estate Pinot Noir.

Mushroom Orzo with Shallots in White Wie

Mon, 27 Apr 2026 20:19:30 GMT

Recipe Date: July 29, 2016

Serving Size: 6

Cook Time: 00:30:00

Difficulty: Easy

Measurements: Imperial (US)

Suggested Wine Pairing: RRV Pinot Noir

Ingredients:

1/2 cup butter, divided
1/4 cup shallots
2 cups uncooked orzo pasta
3/4 cup sliced fresh mushrooms
2 1/2 cups water
1/2 cup White wine–like Ketcham Estate Viognier
garlic powder to taste
salt and pepper to taste
1/2 cup grated Parmesan cheese
1/4 cup fresh chopped parsley

Directions

Melt 1/2 the butter in a skillet over medium heat. Stir in the shallots, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender.
Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt, and pepper. Cook 7 to 10 minutes, until Orzo is al dente (a little chewy Louie). Sprinkle Parmesan cheese & parsley over Orzo and serve.

Moby Duck (aka Canard Bourgogne)

Mon, 27 Apr 2026 20:15:20 GMT

Recipe Date: July 29, 2016

Serving Size: 8

Cook Time: 01:00:00

Difficulty: Medium

Measurements: Imperial (US)

Suggested Wine Pairing: Allie's Reserve Pinot Noir

Ingredients:

2 whole ducks (4-4.5 lbs each)
coarse sea salt
fresh cracked pepper
Mrs. Dash “Original Blend” seasoning
4 garlic cloves (finely minced)
1 large onion, skinned & quartered
4 pieces of celery, cut into 1-inch pieces
1 apple, cored & quartered
1 orange, quartered (leave the peel on)
1/3 cup soy sauce
1/3 cup vegetable oil
1/2 cup Pinot Noir (Pour a glass for yourself at the same time)

Directions

In a large bowl (I use a big zip-lock, it’s cleaner and no mess), mix together flour, salt, oregano, thyme and lemon pepper. Shake scallops in flour mixture until lightly coated on all sides.
Heat generous amount of olive oil in a skillet or frying pan over high heat. Add 8 scallops to the pan and sear on all sides (about 1.5 minutes for each side, or until nicely caramelized), leaving space bewteen each of the scallops. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve. Repeat until remaining scallops are cooked. Sprinkle with chopped parsley and squeeze lemon juice over them.

Mark's Italian Seared Sea Scallops

Mon, 27 Apr 2026 20:10:04 GMT

Recipe Date: July 29, 2016

Serving Size: 4

Cook Time: 00:35:00

Difficulty: Easy

Measurements: Imperial (US)

Suggested Wine Pairing: Our Vignoier

Ingredients

1 1/2 lbs large fresh sea scallops, rinsed, drained, and patted dry
1/2 cup all-purpose flour (or Japanese Panko crumbs)
2 tbsps salt
3 tbsps finely chopped fresh oregano
3 tbsps lemon pepper
1 tsp dried thyme
1/4 cup olive oil
1/2 cup chopped fresh parsley (reserve some whole for garnish)
3 lemons (reserve some lemon wedges for garnish & plating)

Directions

In a large bowl (I use a big zip-lock, it’s cleaner and no mess), mix together flour, salt, oregano, thyme and lemon pepper. Shake scallops in flour mixture until lightly coated on all sides.
Heat generous amount of olive oil in a skillet or frying pan over high heat. Add 8 scallops to the pan and sear on all sides (about 1.5 minutes for each side, or until nicely caramelized), leaving space bewteen each of the scallops. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve. Repeat until remaining scallops are cooked. Sprinkle with chopped parsley and squeeze lemon juice over them.

Maddeningly Good Mango, Mint & Avocado Salad

Mon, 27 Apr 2026 20:06:01 GMT

Recipe Date: July 29, 2016

Serving Size: 6

Cook Time: 00:30:00

Difficulty: Easy

Measurements: Imperial (US)

Suggested Wine Pairing: Our Viognier

Ingredients

4 tbsps packed dark brown sugar
4 fresh limes, juiced
1 4″ fresh hot red chile, thinly sliced, including seeds
1 large shallot, diced
1/2 cup chopped fresh cilantro
4 tbsps chopped fresh mint
4 firm-ripe mangos, pitted, peeled, and cubed
3 firm-ripe avocados, pitted, peeled, and cubed

Directions

Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently. Refrigerate for 15-20 minutes.
When ready to serve, add cubed avocados. Mix gently, preferably by hand.
Sprinkle fresh chopped mint over plated salad & garnish with one long stem of mint for each plate. Few things are more refreshing to eat on a warm summer evening.

Corn Salad

Mon, 27 Apr 2026 20:01:17 GMT

Recipe Date: July 29, 2016

Serving Size: 4

Cook Time: 00:30:00

Difficulty: Easy

Measurements: Imperial (US)

Suggested Wine Pairing: Our Viognier

Ingredients

6 ears of corn, boiled (10 Minutes) & co oled. Kernels cut from the cob.
1 pint of cherry tomatoes, halved (or use one pound or so of larger tomatoes diced)
1 avocado pitted, peeled & diced.

Directions

Mix All Ingredients in a large bowl.

Dressing:

Juice from 1 large lemon
One finely diced shallot
Salt & pepper

Mix above and add 1/2 cup Olive Oil in a steady stream while stirring with a fork. An emulsion will form. Pour dressing over corn & serve–or wait to eat after flavors have melded together at room temperature.

Marinated Flank Steak

Mon, 27 Apr 2026 19:39:43 GMT

Recipe Date: July 29, 2016

Serving Size: 4

Cook Time: 00:40:00

Difficulty: Easy

Measurements: Imperial (US)

S uggested Wine Pairing: RRV Pinot Noir

Ingredients

2 lbs. Flank Steak
2 tsps Soy Sauce
2 tbsps Dijon Mustard
2 tbsps Worcestershire Sauce
Juice from one lemon
1/4 cup Olive Oil
2 Cloves of Garlic peeled and smashed with the side of a knife
Salt & Pepper

Directions

Using a fork, poke both sides of the steak about 20 times. Rub garlic all over both sides of steak. Put steak & garlic into a large (gallon size) zip lock bag.

In small bowl mix soy, Worcestershire, mustard & lemon. Slowly add the olive oil while stirring so an emulsion forms. Add salt & pepper. Pour over steak.

Place in refrigerator for 2-5 hours turning & massaging occasionally. About an hour before grilling, pull meat from fridge & put on counter to come to room temp.

Heat grill to high heat.

Take meat out of bag & pat off excess marinade with a paper towel. Salt & pepper both sides of steak.

Grill 4 minutes on each side for med-rare.

Let rest 10 minutes covered with foil. Slice thinly against the grain & serve.