Lombardi’s Mill Creek - Piedmont Wine Dinner

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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.

~~~

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.

zzz