Lombardi’s Mill Creek - Piedmont Wine Dinner

Out and About…

Lombardi’s Mill Creek - Piedmont Wine Dinner

Featuring Marchesi di Barolo Wines

 

Lombardi’s Mill Creek - Piedmont Wine Dinner 

Lombardi’s Mill Creek gave us another wonderful wine dinner featuring the fine wines of Marchesi di Barolo. Hosted by Lombardi's founder Diane Symms and Bryan Odegard, importers Frederick Wildman and Sons, LTD Northwest Regional Sales Manager.

Once again executive chef Matt Romeo did his magic…

About the winery:

The Marchesi di Barolo Estate encompasses approximately 110ha of vineyards in the Langhe, some of the finest in Piedmont. The cellars are located in the village of Barolo, overlooking the magnificent village landmark, the Renaissance castle of the Marchesi Falletti di Barolo.

Vineyards were established here in the early 19th Century by the Marchese Carlo Tancredi Falletti di Barolo and his wife, Giulia. The wine from their estate soon became known as “the wine from Barolo”, served at important diplomatic and royal functions.

Today Marchesi di Barolo remains a family business. Since 2006, the estate has been under the direction of Pietro’s great-grandson and 5th generation winemaker, Ernesto Abbona and his wife Anna, who have inherited a longstanding winemaking tradition and a love of the vineyards and its wines.

The Dinner:

The Risotto timbale with prosciutto was our favorite of the night followed closely by the Veal Prime Rib…

Lombardi’s Mill Creek - Piedmont Wine Dinner 

 Antipasti

 

Lombardi’s Mill Creek - Piedmont Wine Dinner – Assorted baked savories, imported cheeses, honey

 Assorted baked savories, imported cheeses, honey***

 

 Wine: 2010 Gavi di Gavi***

 

 Primi

 

Lombardi’s Mill Creek - Piedmont Wine Dinner - Risotto timbale with prosciutto, mushroom and peas

 Risotto timbale with prosciutto, mushroom and peas****

 

 Wine: 2011 Dolcetto D’Alba DOC****

 

 Carne/Secondo

 

Lombardi’s Mill Creek - Piedmont Wine Dinner - Veal Prime Rib

 Veal Prime Rib***+

 

 Wine: 2006 Barolo DOCG****

 

 Insalata

 

Lombardi’s Mill Creek - Piedmont Wine Dinner - Mixed field greens with red wine poached pears, almonds and gorgonzola

 Mixed field greens with red wine poached pears, almonds and gorgonzola***

 

 Wine: 2012 Barbera del Monferrato DOC***

 

 Dolce

 

Lombardi’s Mill Creek - Piedmont Wine Dinner - Fried apples with amaretto cream gelato

 Fried apples with amaretto cream gelato***+

 

 Wine: Barolo Chinato, Cocchi***+

Thanks Lombardi’s for a wonderful dinner and wine pairing…

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Janet's Cooking at Home - Soy Ginger Lacquered Cornish Hens

Janet’s Cooking at Home – Soy Ginger Lacquered Cornish Hens

Janet's Cooking at Home

Soy Ginger Lacquered Cornish Hens

Directions:

• 2.5 cups mirin (20 ounces)
• 1.5 cups soy sauce (12 ounces)
• 6 scallions, thinly sliced
• 1/4 cup minced peeled fresh ginger
• 1 1/2 tablespoons minced garlic
• 1 1/2 tablespoons toasted sesame oil
• 1 1/4 tablespoons kosher salt
• Six 1-pound Cornish hens, legs tied together with kitchen twine

Instructions:

In a large bowl, whisk together all of the ingredients. (Except the Cornish hens)

Put the hens in 3 large resealable plastic bags and pour in the marinade.

Seal the bags, pressing out the air, and turn to thoroughly coat the hens.

Transfer the bags to a small roasting pan or large rimmed baking sheet.

Refrigerate for at least 8 hours or overnight, turning the bags occasionally.

Preheat the oven to 425°

Line a large rimmed baking sheets with foil.

Remove the hens from the marinade.

Tie their legs with cooking twine.

Transfer the hens to the baking sheets

Let the hens stand at room temperature for 30 minutes.

Strain the marinade into a medium saucepan and bring to a boil, then simmer over moderately high heat to reduce, stirring occasionally.

Roast the hens 10 minutes, or until lightly browned.

Reduce the oven temperature to 375°.

Roast the hens for 50 minutes longer, basting with the reserved marinade every 10 minutes.

Note: If using more than one pan shift the pans from front to back and top to bottom halfway through roasting.

The hens are done when the cavity juices run clear and an instant-read thermometer inserted in the inner thighs registers 160°.

Transfer the hens to a platter and let rest for 10 minutes before serving.

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Janet’s Cooking at Home – Soy Ginger Lacquered Cornish Hens – Staging for the marinade

Staging and organizing is an important part of having a successful dinner.

Janet’s Cooking at Home – Soy Ginger Lacquered Cornish Hens – Make the marinade

In a large bowl, whisk together all of the ingredients. (Except the Cornish hens)

 

Janet’s Cooking at Home – Soy Ginger Lacquered Cornish Hens – Prep the hens

Janet’s Cooking at Home – Soy Ginger Lacquered Cornish Hens – Marinade the hens

Put the hens in 3 large resealable plastic bags and pour in the marinade.

Seal the bags, pressing out the air, and turn to thoroughly coat the hens.

Transfer the bags to a small roasting pan or large rimmed baking sheet.

Refrigerate for at least 8 hours or overnight, turning the bags occasionally. 

Janet’s Cooking at Home – Soy Ginger Lacquered Cornish Hens – Remove the hens from the marinade

Preheat the oven to 425°

Line a large rimmed baking sheets with foil.

Remove the hens from the marinade.

Janet’s Cooking at Home – Soy Ginger Lacquered Cornish Hens – Tie the legs

Tie their legs with cooking twine.

Transfer the hens to the baking sheets

Janet’s Cooking at Home – Soy Ginger Lacquered Cornish Hens – Let hens hens stand at room temperature

 Let the hens stand at room temperature for 30 minutes.
 

Janet’s Cooking at Home – Soy Ginger Lacquered Cornish Hens – Reduce the marinade

Strain the marinade into a medium saucepan and bring to a boil, then simmer over moderately high heat to reduce, stirring occasionally.

Janet’s Cooking at Home – Soy Ginger Lacquered Cornish Hens – Place in oven

 Roast the hens 10 minutes, or until lightly browned.

Janet’s Cooking at Home – Soy Ginger Lacquered Cornish Hens - Marinade

Janet’s Cooking at Home – Soy Ginger Lacquered Cornish Hens – Marinade and rotate

Janet’s Cooking at Home – Soy Ginger Lacquered Cornish Hens – Check the hens internal temperature

Reduce the oven temperature to 375°.

Roast the hens for 50 minutes longer, basting with the reserved marinade every 10 minutes.

Note: If using more than one pan shift the pans from front to back and top to bottom halfway through roasting. 

Janet’s Cooking at Home – Soy Ginger Lacquered Cornish Hens - Remove from the oven

The hens are done when the cavity juices run clear and an instant-read thermometer inserted in the inner thighs registers 160°.

Janet’s Cooking at Home – Soy Ginger Lacquered Cornish Hens - Transfer the hens to a platter and let rest

Transfer the hens to a platter and let rest for 10 minutes before serving.

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Janet’s Cooking at Home – Lets make Fried Polenta

Janet’s Cooking at Home – Duck Breasts with Green Peppercorn Sauce with Polenta Grilled in Duck Fat  and Root Vegetables

Polenta (Fried)

Easy to prepare (lets be honest, it is time consuming with the stirring every 10 min.) and versatile, polenta can be enjoyed plain and simple or embellished with a wide range of tasty ingredients.

Polenta is a fine yellow cornmeal cooked to a mush with water or stock, and added ingredients such as onions, garlic, cheese, mushrooms, etc., sometimes set, sliced, and served fried. 

Ingredients:

• 2 tablespoons olive oil, plus extra for grilling
• 3/4 cup finely chopped red onion
• 2 cloves garlic, finely minced
• 4 cups chicken stock or broth
• 1 cup coarse ground cornmeal
• 3 tablespoons unsalted butter
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• ½ cup Parmesan

Directions:

Preheat oven to 350 degrees F.

Janet’s Cooking at Home - Polenta - heat the olive oil over medium heat. Add the red onion and salt.

In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes.

Janet’s Cooking at Home - Polenta - add the garlic and sauté.

Reduce the heat to low, add the garlic and sauté for 2 minutes, making sure the garlic does not burn.

Janet’s Cooking at Home - Polenta - add the chicken stock.

Janet’s Cooking at Home - Polenta - add the chicken stock and bring to a boil.

Turn the heat up to high, add the chicken stock and bring to a boil.

Janet’s Cooking at Home - Polenta - Gradually add the cornmeal while continually whisking.

Janet’s Cooking at Home - Polenta - Once you have added all of the cornmeal cover the pot and place it in the oven.

Gradually add the cornmeal while continually whisking.

Janet’s Cooking at Home - Polenta – once in the oven stir every 10 minutes to prevent lumps.

Once you have added all of the cornmeal cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps.

Janet’s Cooking at Home - Polenta – Once the mixture is creamy add the butter.

Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper.

Janet’s Cooking at Home - Polenta – add the Parmesan.

Once they are incorporated, gradually add the Parmesan.

Janet’s Cooking at Home - Polenta – pour the polenta cake pan lined with parchment paper.

Janet’s Cooking at Home - Polenta – pour the polenta cake pan lined with parchment paper.

Janet’s Cooking at Home - Polenta – pour the polenta cake pan lined with parchment paper. Place in the refrigerator to cool completely.

Serve as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper.

Place in the refrigerator to cool completely.

Janet’s Cooking at Home - Polenta – Once set, turn the polenta out onto a cutting board and cut into desired shapes.

Janet’s Cooking at Home - Polenta – Once set, turn the polenta out onto a cutting board and cut into desired shapes.

Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles.

Janet’s Cooking at Home - Polenta – sauté in a nonstick skillet over medium heat.

Brush each side with olive oil (if available use Duck fat) and saute in a nonstick skillet over medium heat, or grill.

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Out and about – Day trip to Friday Harbor, San Juan Island Washington

Out and about…

Day trip to Friday Harbor, San Juan Island Washington

Anacortes Washington Ferry Dock

In July of this year, we had the great fun of taking, for the first time, the ferry from Anacortes, Washington to Friday Harbor in the San Juan Islands. Day trip here we come!

The ferry ride itself takes about one hour. You could also take a roundabout ferry ride that last a few hours.

Once we arrive it was time for lunch. So off to the popular Downrigger's Restaurant we went.

Located next to the ferry landing in Friday Harbor. Downriggers offers fresh seafood, steak, poultry and pasta, local Northwest cuisine.

Downriggers Restaurant Friday Harbor, San Juan Island

Downriggers Restaurant Friday Harbor, San Juan Island

Downriggers Restaurant San Juan Island

http://www.downriggerssanjuan.com/

Downriggers Restaurant Friday Harbor, San Juan Island - Downriggers Clam Chowder

Downriggers Clam Chowder

Downriggers Restaurant Friday Harbor, San Juan Island - Grilled Crab Sandwich

Grilled Crab Sandwich

Downriggers Restaurant Friday Harbor, San Juan Island - Crab Burger

Crab Burger

Downriggers Restaurant Friday Harbor, San Juan Island - Northwest Smoked Salmon Plate

Northwest Smoked Salmon Plate

Downriggers Restaurant Friday Harbor, San Juan Island - Judd Cove Oysters on the Half Shell

Judd Cove Oysters on the Half Shell

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Unfortunately, a month after our visit Downrigger's Restaurant burnt to the ground.

“By KOMO StaffPublished: Aug 17, 2013 at 8:31 AM PDT

FRIDAY HARBOR, Wash. - A raging early morning fire gutted a waterfront building housing several well-known tourism-related businesses in the heart of San Juan Island's picturesque Friday Harbor.

Fire crews responded to the scene, at 10 Front Street, at about 2:40 a.m. Saturday after receiving a report of flames and smoke billowing from the structure, which houses the Downriggers Restaurant and several other businesses.

As the first firefighters battled the blaze, more crews were brought in by ferry from Anacortes and from Orcas and Lopez islands to aid in the firefighting effort.

"There were flames at least 20 or 30 feet high coming out of the building at one point," said Carolyn Hudson, spokeswoman for San Juan Island Fire & Rescue.

She said the building appears to be a total loss.

Crews continued to battle the blaze several hours later in an attempt to keep it contained to one building. Hudson said firefighting efforts would continue all day long Saturday.

There were no reports of injuries.

Other businesses in the building include Friday Harbor Marine, Friday Harbor Yachts, San Juan Safaris and San Juan Excursions.

"This is a very big hit. Downriggers (Restaurant) employs about 50 people, so that's a big economic loss for the community, and that restaurant has been there for many years," Hudson said.”

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After walking around town, shopping and enjoying the scenery we decided it was time for some refreshments.

Herb's Tavern

Herb's Tavern Friday Harbor, San Juan Island

Herb's Tavern Friday Harbor, San Juan Island

Herb's Tavern Friday Harbor, San Juan Island

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Cask and Schooner Public House & Restaurant

http://www.caskandschooner.com/

Cask and Schooner Public House & Restaurant Friday Harbor, San Juan Island

Cask and Schooner Public House & Restaurant Friday Harbor, San Juan Island

Cask and Schooner Public House & Restaurant Friday Harbor, San Juan Island

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Well, it was time to go. I never want to wait until the last ferry LOL……

Friday Harbor Washington Ferry Dock

Friday Harbor to Anacortes Ferry Ride - Mt. Baker

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