paired with Jessup Cellars 2013 Viognier
Adapted from Williams-Sonoma Home
1 – 2lb Dungeness crab (cooked and meat removed)
½ Tbs sunflower oil
2 large shallots minced
3 cups fish stock
1 cup heavy cream
Kosher salt and freshly ground white pepper
1/3 cup Marsala or Madeira wine
Fresh tarragon and flat-leaf parsley torn into small pieces
In a large cast iron soup pan melt the butter with the oil. Add the shallots and sauté until translucent. Add the stock and cream and season with salt and pepper – bring to a simmer.
Once the liquid begins to reduce, lower the heat and stir in the crabmeat. Stir for five minutes and then add the wine, stir again for five minutes. Add more salt and pepper to taste, serve and garnish with fresh herbs.
Santa Rosa Seafood Ships Dungeness Crab Overnight!
Roasted Mushrooms with fresh herbs
paired with Jessup Cellars 2009 Cabernet Franc, Napa Valley
2 lbs fresh wild mushrooms (try morels, chanterelles and shiitakes)
½ cup olive oil (we love Talcott Olive Oil from the Napa Valley)
Kosher or Maldon sea salt
Freshly ground pepper
Roughly chopped thyme, rosemary, and flat leaf parsley
4 cloves of roasted garlic, smashed
Toss the mushrooms with olive oil, salt and pepper and roast in a 475˚F oven for 20 minutes. Turn the mushrooms and return to the oven for an additional 10 minutes. Place in a serving dish and toss with the fresh herbs and a drizzle of crème fraiche.