Inglenook RecIpes
Inglenook Recipes
Cauliflower Soup with Dungeness Crab and Marcona Almonds Pair with Blancaneaux Yield: ~ 4 servings INGREDIENTS: 4 Tbsp olive oil 2 Tbsp shallots, sliced thin 1/2 small bulb fennel, sliced thin 2 1/2 cups cauliflower, cut into 1” pieces 2 cups chicken or vegetable stock 1/2 cup heavy cream Salt and white pepper to taste
2 tsp lemon juice + more if needed 4 to 6 ounces dungeness crab meat 2 Tbsp marcona almonds, crushed 2 tsp parsley, chopped fine 2 tsp capers, chopped fine *
Preparation: Heat a medium stock pot over medium-low heat. Add 2 Tbsp olive oil and sweat shallots and fennel until translucent. Add cauliflower and continue to sweat. Stir every minute or two. Season lightly with salt and white pepper. Add stock and bring to a simmer. Add cream and cook 20-30 minutes stirring every few minutes. Once cauliflower is completely tender place entire mixture in blender. Process on high until very smooth. Hold top with a dry towel while processing and watch out for escaping steam. Adjust seasoning to taste with salt, white pepper and lemon juice. Look for balance between the flavor of cauliflower, salt, and tang from the lemon juice. If needed, thin out with extra stock. To finish, gently warm dungeness crab meat in 2 Tbsp olive oil in a small pan over low heat. Once warm turn off heat and stir in parsley and capers. Pour 4 to 6 ounces of soup into individual serving dishes. Place about 1 oz of the crab mixture in the center of each dish. Sprinkle crushed marcona almonds on top. *Try adding some black truffle (i.e. truffle oil, truffle purée, fresh truffle, etc.) to this soup to create some earthy undertones. This will bring different characteristics out of the wine. Notes on the recipe and pairing: As we get closer to Spring time we continue to utilize what’s growing around us. The hearty Winter vegetables and greens are still showing well, albeit in lesser quantities after some of the recent harsh frosts. The cauliflower in our Inglenook culinary garden has valiantly battled the cold winter months and has come through to inspire this recipe. The simple combination of ingredients highlights the flavor of the cauliflower itself and creates a welcoming platform for some locally caught, seasonal seafood. The dungeness crab season is under way, and the sweet, delicate meat goes well with cauliflower as well as with our 2011 Blancaneaux. This dish brings out the crisp acidity in the wine, and welcomes a sip of Blancaneaux as a piece of seafood welcomes a squeeze of lemon. To make this vegetarian use vegetable stock and substitute sautéed cauliflower florets for crab meat as part of the garnish.
Inglenook Recipes
Cauliflower Soup with Dungeness Crab and Marcona Almonds Pair with Blancaneaux Yield: ~ 4 servings INGREDIENTS: 4 Tbsp olive oil 2 Tbsp shallots, sliced thin 1/2 small bulb fennel, sliced thin 2 1/2 cups cauliflower, cut into 1” pieces 2 cups chicken or vegetable stock 1/2 cup heavy cream Salt and white pepper to taste
2 tsp lemon juice + more if needed 4 to 6 ounces dungeness crab meat 2 Tbsp marcona almonds, crushed 2 tsp parsley, chopped fine 2 tsp capers, chopped fine *
Preparation: Heat a medium stock pot over medium-low heat. Add 2 Tbsp olive oil and sweat shallots and fennel until translucent. Add cauliflower and continue to sweat. Stir every minute or two. Season lightly with salt and white pepper. Add stock and bring to a simmer. Add cream and cook 20-30 minutes stirring every few minutes. Once cauliflower is completely tender place entire mixture in blender. Process on high until very smooth. Hold top with a dry towel while processing and watch out for escaping steam. Adjust seasoning to taste with salt, white pepper and lemon juice. Look for balance between the flavor of cauliflower, salt, and tang from the lemon juice. If needed, thin out with extra stock. To finish, gently warm dungeness crab meat in 2 Tbsp olive oil in a small pan over low heat. Once warm turn off heat and stir in parsley and capers. Pour 4 to 6 ounces of soup into individual serving dishes. Place about 1 oz of the crab mixture in the center of each dish. Sprinkle crushed marcona almonds on top. *Try adding some black truffle (i.e. truffle oil, truffle purée, fresh truffle, etc.) to this soup to create some earthy undertones. This will bring different characteristics out of the wine. Notes on the recipe and pairing: As we get closer to Spring time we continue to utilize what’s growing around us. The hearty Winter vegetables and greens are still showing well, albeit in lesser quantities after some of the recent harsh frosts. The cauliflower in our Inglenook culinary garden has valiantly battled the cold winter months and has come through to inspire this recipe. The simple combination of ingredients highlights the flavor of the cauliflower itself and creates a welcoming platform for some locally caught, seasonal seafood. The dungeness crab season is under way, and the sweet, delicate meat goes well with cauliflower as well as with our 2011 Blancaneaux. This dish brings out the crisp acidity in the wine, and welcomes a sip of Blancaneaux as a piece of seafood welcomes a squeeze of lemon. To make this vegetarian use vegetable stock and substitute sautéed cauliflower florets for crab meat as part of the garnish.
