Ingredients ¼ stick butter 2 chicken breast halves with skin and bone 2 shallots, chopped ½ c Sparrow Lane Tarragon Champagne Vinegar 1 c canned chicken broth, low sodium 1 T freshly chopped tarragon Instructions Melt butter in medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and cook untilContinue reading “Chicken with Tarragon Vinegar Sauce”
Recipe Tag Archives
Halibut with Porcini Mushrooms and Cabernet Vinegar
Ingredients 4 – 8 oz halibut filet 2 oz dried porcini mushrooms 2 T vegetable oil (grape seed, peanut or canola) 2 shallots, peeled and finely diced 1/2 c Cabernet wine 1/2 c Sparrow Lane Cabernet Vinegar 1/2 lb unsalted butter 1 lb red or heirloom potatoes (small and mixed varieties) 4 garlic cloves 1Continue reading “Halibut with Porcini Mushrooms and Cabernet Vinegar”
Prosciutto, Plums, Goat Cheese and Arugula Salad
Ingredients 8 oz Nicolau Farms Chevre (soft) Goat Cheese * 3/4 t ground black pepper 6 thin prosciutto slices 2 t Sparrow Lane Pear Rose vinegar 1 t minced shallot 1/2 t Dijon mustard 1/2 t honey 2 T extra-virgin olive oil 4 oz baby arugula 6 sweet firm red plums, halved, pitted, cut intoContinue reading “Prosciutto, Plums, Goat Cheese and Arugula Salad”
Rib-Eye Steaks with Balsamic Reduction
Ingredients 2 – 3/4-inch-thick boneless rib eye steaks (about 6 ounces each) 3 t olive oil 1/3 c chopped shallots 2 t chopped fresh rosemary 3 T Sparrow Lane 15-year Balsamic Vinegar Instructions Sprinkle steaks with salt and generous amount of pepper. Rub 1 t oil over bottom of heavy medium skillet. Heat skillet overContinue reading “Rib-Eye Steaks with Balsamic Reduction”
Potato Gnocchi with Wild Mushroom Ragù and Hazelnuts
This mushroom-and-herb ragù is extremely versatile; it’s as good on rigatoni or cheese ravioli as it is on gnocchi.