Inglenook RecIpes
Inglenook Recipes
As a basic primer to food and red-wine pairing, look for dishes that have reasonable amounts of fat and salt. When these elements are in balance, the fruit character of red wine will show better and the tannic structure will be rounded out. Try these dishes as sides to grilled meats or with braised short ribs during wintertime. Potato and Butternut Squash Gratin with Fennel Pair with Rubicon, Cabernet Sauvignon Cask or Pennino Zinfandel During the summer, we were serving a similar gratin for our Janus program, but instead of potato and butternut squash we were using grilled zucchini and grilled eggplant. This technique works with virtually any vegetable, so feel free to experiment. —Winery Chef Alex Lovick Serves about 6 INGREDIENTS: 2 Cups Heavy Cream 2 Cups San Marzano Tomatoes Pinch of Saffron Salt and Pepper to Taste 1/3 Cup Extra Virgin Olive Oil 1 Cup Panko Bread Crumbs 1/3 Cup Melted Butter 1 Large Potato (to yield approximately 300 grams of thin slices) 1 Large Butternut Squash (only the “neck” is used in this recipe and should yield 400 grams of slices) Approximately 3 Large Heads Fennel 3/4 Cup Finely Grated Parmesan Cheese Salt and Pepper to Taste Preparation: Place the heavy cream in a sauce pan over low-medium heat. Reduce by half. Watch carefully as the cream likes to overflow when cooked. Set aside. Place San Marzano tomatoes in blender along with a small pinch of saffron and some salt and pepper. Puree on high speed until smooth. Drizzle in extra virgin olive oil while the blender is on. Whisk the tomato mixture into reduced cream. Strain through a fine mesh strainer and season with salt and pepper. Melt butter and toss with Panko bread crumbs to coat. Set aside. Using a mandolin to slice the potato very thinly crosswise. Peel the butternut squash and cut disks crosswise as thinly as possible (if the mandolin is hard to use with the squash use a chef’s knife). Trim the top of a head of fennel and slice straight across on the mandolin so that it comes out almost paper thin. Slice enough to yield about 3 cups or 300 grams. In a baking dish (about 9” by 9”) begin the layering process by putting down a generous layer of tomato sauce on the bottom of the dish. Shingle a layer of potato slices and lightly season with salt and pepper. Next spread a layer of shaved fennel on the potato. Sprinkle some parmesan cheese on top. After the fennel, shingle a layer of butternut squash slices and season lightly with salt and pepper. Next go with the tomato sauce again and repeat the process until either the dish is full or you run out of ingredients. Finish with a layer of buttered Panko crumbs and whatever cheese is left. Bake covered in a 350 degree oven. Check after an hour but continue baking until a paring knife easily goes through all layers.
Inglenook Recipes
As a basic primer to food and red-wine pairing, look for dishes that have reasonable amounts of fat and salt. When these elements are in balance, the fruit character of red wine will show better and the tannic structure will be rounded out. Try these dishes as sides to grilled meats or with braised short ribs during wintertime. Potato and Butternut Squash Gratin with Fennel Pair with Rubicon, Cabernet Sauvignon Cask or Pennino Zinfandel During the summer, we were serving a similar gratin for our Janus program, but instead of potato and butternut squash we were using grilled zucchini and grilled eggplant. This technique works with virtually any vegetable, so feel free to experiment. —Winery Chef Alex Lovick Serves about 6 INGREDIENTS: 2 Cups Heavy Cream 2 Cups San Marzano Tomatoes Pinch of Saffron Salt and Pepper to Taste 1/3 Cup Extra Virgin Olive Oil 1 Cup Panko Bread Crumbs 1/3 Cup Melted Butter 1 Large Potato (to yield approximately 300 grams of thin slices) 1 Large Butternut Squash (only the “neck” is used in this recipe and should yield 400 grams of slices) Approximately 3 Large Heads Fennel 3/4 Cup Finely Grated Parmesan Cheese Salt and Pepper to Taste Preparation: Place the heavy cream in a sauce pan over low-medium heat. Reduce by half. Watch carefully as the cream likes to overflow when cooked. Set aside. Place San Marzano tomatoes in blender along with a small pinch of saffron and some salt and pepper. Puree on high speed until smooth. Drizzle in extra virgin olive oil while the blender is on. Whisk the tomato mixture into reduced cream. Strain through a fine mesh strainer and season with salt and pepper. Melt butter and toss with Panko bread crumbs to coat. Set aside. Using a mandolin to slice the potato very thinly crosswise. Peel the butternut squash and cut disks crosswise as thinly as possible (if the mandolin is hard to use with the squash use a chef’s knife). Trim the top of a head of fennel and slice straight across on the mandolin so that it comes out almost paper thin. Slice enough to yield about 3 cups or 300 grams. In a baking dish (about 9” by 9”) begin the layering process by putting down a generous layer of tomato sauce on the bottom of the dish. Shingle a layer of potato slices and lightly season with salt and pepper. Next spread a layer of shaved fennel on the potato. Sprinkle some parmesan cheese on top. After the fennel, shingle a layer of butternut squash slices and season lightly with salt and pepper. Next go with the tomato sauce again and repeat the process until either the dish is full or you run out of ingredients. Finish with a layer of buttered Panko crumbs and whatever cheese is left. Bake covered in a 350 degree oven. Check after an hour but continue baking until a paring knife easily goes through all layers.
