Introducing Tomesto!

A great twist on an Italian favorite!

1/4 cup pine nuts almonds
12 ounces cherry or grape tomatoes (2 1/2 cups)
1/2 cup packed fresh basil leaves
1 medium garlic clove, minced
1 small pepperoncini
1 teaspoon salt
pinch of red pepper flakes
1/3 cup extra virgin olive oil
1 lb pasta, linguine or spaghetti
1/2 cup Parmesan cheese

1. Toast pine nuts in small skillet over medium heat, stirring frequently (about 2-4 minutes)
2. Combine tomatoes, basil, garlic, pepperoncini, 1 teaspoon salt and red pepper flakes in food processor until smooth, about 1 minute. Add oil and mix again, about 30 seconds.
3. Meanwhile bring 4 quarts water to boil in large pot. Add pasta and salt and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and transfer back to cooking pot.
4. Add pesto and 1/2 cup Parmesan to cooked pasta, adjusting consistency with reserved pasta cooking water so that pesto coats the pasta. Serve immediately and with the 2006 John Tyler Pinot Noir!

Amazing Prawn Marinade

Springtime Noodles; Tagliarini Primavera

As an Italian family, we love pasta! Rumor has it that Tagliarini Primavera is the dish Botticelli’s models dined on after posing for his famous portrait of spring, “Primavera”. Thin strands of tagliarini combined with delicious vegetables, cream and of course, Parmesan; truly a springtime celebration!
- Katey Bacigalupi

INGREDIENTS
1/2 lb asparagus
1/2 lb mushrooms, sliced 1/2 cup frozen tiny peas, thawed
1/4 cup slivered prosciutto 1 teaspoon dry basil
1/4 cup butter or margarine 1/2 teaspoon salt
1 medium-size carrot, thinly sliced Dash each– ground nutmeg and white pepper
1 medium-size zucchini, diced 1 cup whipping cream
1 lb Tagliarini noodles 1/4 cup freshly grated Parmesan cheese
3 green onions (with tops) sliced Chopped fresh parsley

DIRECTIONS
Snap off and discard white fibrous ends of asparagus. Cut spears diagonally into 1– inch lengths but leave tips whole.
In a wide frying pan over medium heat, melt butter. Add mushrooms, prosciutto, asparagus, carrot and zucchini; cook, stirring occasionally, for 3 minutes. Cover pan and cook for 1 more min.
Add 8 cups water to large pot, add salt and bring to boil. Cook noodles until al dente and drain.
To vegetable mixture add green onions, peas, basil, salt, nutmeg, pepper, and cream. Increase heat to high and cool until liquid boils. Return drained noodles to large pot, pour vegetable sauce over noodles, lift and mix gently so noodles are thoroughly coated. Add the 1/4 cup Parmesan cheese, sprinkle with parsley, mix again and serve.
Pairs excellent with the 2006 John Tyler Pinot Noir!

Fall Recipe ~ Pollo alla Bacigalupi

Pollo alla Bacigalupi
One whiff of this chicken simmering in its robust sauce and you’ll know it’s Italy’s famous chicken cacciatore, with a few twists from the Bacigalupi family.

-Katey Bacigalupi

INGREDIENTS
6 chicken thighs 1 can (1 lb) tomatoes chopped
2 tablespoons each butter and olive oil 1/3 cup John Tyler Zinfandel
1 med size onion, chopped 1/3 cup chopped fresh parsley
1 clove garlic, minced or pressed 1/2 teaspoon dry rosemary
1 large celery stalk, finely chopped 1/4 teaspoon dry basil
1 med carrot, shredded 1/4 teaspoon oregano leaves
1/4 lb mushrooms, quartered

DIRECTIONS: Sprinkle chicken with salt and pepper . In a wide frying pan over medium high heat place butter and oil and brown chicken on all sides. Remove chicken and set aside. Pour off all but 3 tablespoons pan drippings. To the pan add onion, garlic, celery, carrot and mushrooms. Cook, stirring occasionally (10 mins). Return chicken to pan and add tomatoes and their liquid, wine, parsley, rosemary, basil and oregano, stir well. Cover and simmer gently for 45 minutes or until meat is no longer pink. Serve over rice or pasta.

John Tyler Wines in Food and Wine Magazine

When you think of food and wine and the combination of the two, for me only one publication comes to mind: Food and Wine Magazine. With a circulation of over 375,000 readers it is one of the most popular magazines for food and wine. Covering everything from restaurants, hotels, travel, wine, and recipes on an international level F&W has a little something for everyone.

Recently the Russian River Valley Winegrowers and Food and Wine teamed up to showcase some of the beautiful scenery and fantastic wines that the Russian River has to offer. The most recent promotion is in May’s issue and captures the breathtaking vistas of Westside Rd.

One of the wineries featured is us! John Tyler Wines is in good company with the names of Davis Bynum and La Crema along with other notable Pinot Noir producers.  RRVG is an important partner in promoting the valley and its growers and helps to bring consumers and wineries together. Like they say “You can’t imagine a more beautiful place to grow great wine.”

Bacigalupi Apple Crisp

We have never really been a big cake eating family. Birthdays, holidays and special occasions always seem to be celebrated with a pie of some sorts. My grandma Helen makes some of the best pies in Sonoma County. With fresh fruits picked off the ranch she sometimes will spend an entire day making a pie; perfecting the dough and decorating it with her signature leaf design.  The following recipe isn’t exactly a pie but a very special dish to our family and quite easy to make, just make sure that you have a good peeler!

Slice 6 – 8 tart applies into a 2 quart baking dish (buttered)
We like to use Granny Smith or Gravenstein apples if avaliable

Cover the applies with:
1/2 cup sugar
2 tsp lemon juice
1/2 tsp cinnamon
1/4 tsp ground nutmeg

Then pour over the apples 1/3 cup sweet white wine or sherry

Combine together for topping
1 cup flour
1/2 cup sugar
1/8 tsp salt
Work into the topping mixture 3/4 cup cold butter until mixture is crumbly.
Optional: Can chop up 1/2 cup nuts and sprinkle over topping. Also frozen cranberries can be added prior to placing in the oven.
Place in oven @ 350 degrees for 45 mins. Serve with whip cream or vanilla ice cream.

On a cold winters night

Mother Nature has been fooling us a little this year as there hasn’t been much weather that suggests its winter. But the recent rain (I have been doing my rain dance every night, religiously) has out me in the mood for a nice, hearty winter meal. This recipe is staple in our house and was crafted by my Grandma Helen Bacigalupi. My mom tells me that Buckaroo is also a term of endearment for a cowboy! Who would have thought that it is also a tasty bean? Enjoy this dish with a nice bottle of John Tyler 2004 Zinfandel!

To start you need 2 ½ cups dry pinto beans. Wash, and pick out any rocks or unsightly beans. Add 6 cups water to the beans and soak overnight. After soaking overnight measure the water the beans were in and then rinse. Add back in fresh water to equal the amount that was measured.

Place the beans with the water in a heavy gauge pot with:
1 large onion coarsely chopped
2 garlic cloves mashed
1 bay leave
1/2 pound smoked ham, salt pork or slab bacon. (Can put bacon rind or any left over bone in ham i.e.: honey sliced ham bone with some attached meat)
2 cups solid pack tomatoes
½ cup green pepper chopped
2 tsp chili powder or more
2 Tablespoons brown sugar
½ Tsp dry mustard
¼ tsp crushed oregano
1 tsp salt
¼ tsp pepper

*Cover and simmer for 1 ½ – 2 hours on the stove top or may also place in pressure cooker for 20 minutes.
Pressure cooking saves time by cooking a wide variety of foods in 1/3 to 1/10 time it would take for stove top cooking.

Sausage stuffed mushrooms!

This is one of John’s all time favorite appetizers. We make it for almost every holiday and special occasion. You can choose to use any bulk sausage; we have just found that the flavors of the Jimmy Dean Sausage really compliment this recipe. It’s easy (and fun) to make and I’m sure the whole family will enjoy it. Happy Holidays!
~Pam Bacigalupi

Ingredients:
1 1/2 lbs medium mushrooms
1/2 lb Jimmy Dean Pork Sausage
1/2 cup shredded Mozzarella cheese
1/4 cup seasoned bread crumbs
parsley for garnish

Directions
1. Remove stems from mushrooms; chop stems. Set mushrooms and stems aside
2. In 10 -inch skillet over medium heat, cook sausage until well browned. With slotted spoon, remove sausage to paper towels to drain. Spoon off all but 2 tablespoons drippings from skillet.
3. In hot drippings over medium heat, cook mushroom stems until tender, about 10 mins, stirring frequently. Remove skillet from heat; stir in sausage, cheese and crumbs.
4. Preheat oven to 450 degree F. Fill mushroom caps with sausage mixture. Place stuffed mushrooms in 15 1/2 ” by 10 1/2″ pan. Bake 15 mins.

Thanksgiving yams

What is Thanksgiving without your traditional yam recipe? In the Bacigalupi household we use Grandma Helen’s recipe that is a loved favorite by all the family members.
Directions:
Cook until done 3 and 1/2 lb yams, peel and mash. Then add:
1/2 cup brown sugar
1/4 lb butter
1 1/2 tsp. salt
1/4 tsp almond extract
1/2 cup sherry wine
1/2 cup chopped or slivered almonds
Place in large Pyrex baking dish and sprinkle with slivered almonds. Bake 300-350 degrees until hot. Serves 8-10 generously.

Such an easy and tasty recipe! Pair with turkey and a nice glass of John Tyler Pinot Noir.
Check out more of our recipes

A holiday recipe

From our Kitchen to Yours!
Persimmion Cookies
Fall is officially here and it is one of my favorite times of year. The leaves on the vines are changing colors and the weather is just starting to get cooler. One fruit that we always have in abundance on the ranch are Persimmons. This fruit although not well known is a great addition to many dishes. The following recipe is my own creation, a little twist on the traditional chocolate chip cookie. To view our wines that pair perfectly with all our recipes go to http://www.johntylerwines.com
~Pam Bacigalupi

Ingridients
1/2 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3/4 tsp ginger
1 tsp cinnamon
1 1/2 cup persimmon pulp
1 cup chocolate chips
1/2 cups walnuts– optional

Directions
Melt butter and combine with sugars.
Beat in eggs and vanilla.
Combine dry ingredients and add to creamed mixture along with the Persimmion pulp.
Stir in chocolate chips (nuts and raisins optional).
Drop by tsp on greased baking sheets.
Bake at 350 degrees for 15-20 minutes