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Recipes

A collection of 44 issues

Celebrating summer's end, locally (and a delicious pasta with lobster and fresh corn recipe)

By Robert Haas Our California kids, Jason and Meghan, and our grandchildren Eli and Sebastian, and our Vermont kids, Rebecca and Tom, and our grandson Emmett, who live here, convened together here in Chester for the two weeks in advance of Labor Day. We were graced by some of the

An easy peach preserves recipe (A.K.A. Something to do with the fruits of your biodiversity)

One of the principal tenets of Biodynamics is creating a diverse ecosystem in whatever you're growing. That means avoiding monoculture, encouraging the growth of native and complementary plants, and reaping the benefits of the complex, healthy soils and resilient, self-sustaining inesct population that result. Our animal program is

An anniversary dinner of rack of lamb, roasted tomatoes and avocado salad with Esprit de Beaucastel

This is a busy week of celebrations for me. Meghan's birthday was Friday. Sebastian's birthday is Monday. And our anniversary was Saturday. As it's squeezed between other parties, we often keep it low-key, and certainly compared to Friday night's amazing dinner at

A Summer Dinner in Vermont

By Robert Haas One of summer’s greatest challenges for the Vermont gardener is keeping up with the zucchini production. So we need to find recipes in order to benefit from our garden and, of course, wines to accompany them. Here is an old standby recipe inspired by The Victory

Recipe and Wine Pairing: Sauteed Diver Scallops and Esprit de Beaucastel Blanc

By Robert Haas I got to do dinner for two last night because my wife, Barbara, had a 6 o’clock meeting to attend. I had planned on diver scallops from our excellent local fish market, Pier 46 Seafood in Templeton. As I was walking out of the winery to

A Winter Dinner and a Beautiful 1985 California Cabernet

By Robert Haas As our late Indian summer in Paso Robles turns toward winter our appetites turn toward winter dishes. This last Sunday we had friends over for dinner and we served a Moroccan tagine, a savory slow cooked mixture of sweet and savory from a recipe in The Heart

Lobster Terrine Recipe

I've spent the last few days in Vermont with my parents and sister, in the house in which I grew up. As is usual when we're together there, we spend most of the day cooking, eating, or planning meals. This trip, my dad decided to make

Wonderful food pairing: Pasta Puttanesca and Tablas Creek Mourvedre

Over the holidays, we had lots of elaborate meals. Christmas dinner, for us, was lobster with drawn butter, with which we paired the 2007 Esprit de Beaucastel Blanc, my pick for the best white wine we've ever made. The pairing was great, and the lobsters delicious. But one

Cream of Grilled Asparagus Soup Recipe

Every summer in the Central Coast brings wonderful asparagus to the local farmers' markets. Unfortunately, asparagus is notoriously difficult on wine, to which it imparts a bitter aftertaste. Fortunately, grilling the asparagus solves the issue, and pairing it with a wine with a little natural bite to it like

Provencal Fish with Fennel and White Wine Recipe

As the summer warms, we start to look for summer dishes that are lighter and quicker to prepare than many of the stews and roasts of winter. Provencal cuisine is full of dishes like these, often combining the bounty of the Mediterranean Sea with local herbs and vegetables. This Provencal