If there’s a good thing to come out of our new normal, it’s a spring and summer filled with family dinners. Like many of you, we've seen our kids and immediate family a great deal; we are reminded that breaking bread at the table is one of life's greatest pleasures.
Inspired by meals at home, we're hosting a virtual Summer dinner featuring our new release Sangio's paired with our current favorite recipes. And, we've created a wine and food gift box you can pre-order for your own dinners at home! Join Partners, Kelly & Ann Tucker, on July 25 at 4 pm PST for a casual outdoor barbecue and chat via Zoom. We'll talk cooking at home, wine and wherever else the conversation leads.
We've teamed up with Walla Walla's TMACS Epicurean Kitchen to create a wine and food gift box:
A bottle of Helix or Reininger Sangiovese
An organic and fair trade, beautiful salad-worthy extra virgin olive oil sourced from ancient Palestinian Rumi olive trees
A 1 lb bag of Rummo Rigatoni #50 pasta made in Benevento, Italy (a favorite brand of Ann's)
Get creative, gather your friends and family for food and wine, and join us online. Links to the virtual tasting event will be emailed to our wine club members and those on our mailing list.
Recipes for both our Summer menu + Winter menu, incorporating our wine + food gift box ingredients, are below.
Grilled beef tenderloin with horseradish sauce
4 tsp. ground black pepper
1 Tbsp. dry mustard
1 Tbsp. salt
1 ½ tsp. cayenne pepper
6 Tbsp. Rumi extra virgin olive oil
1 whole beef tenderloin (5-6 pounds), trimmed, patted dry, and tied (see notes)
½ cup prepared horseradish (brined, not creamed)
½ cup sour cream
1 Tbsp. lemon juice from 1 lemon
1 medium garlic clove, minced or pressed
1 Tbsp. finely chopped chives
Combine pepper, mustard, salt and cayenne in a medium bowl; reserve 1 teaspoon spice mixture. Add 2 tablespoons oil to bowl and stir to combine. See Notes below on how to Rub oil mixture all over tenderloin; let stand at room temperature for one hour.
Turn all the burners of your GAS bbq grill to high heat and heat with lid down until very hot, about 15 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate.
Leave primary burner on high, turn off other burners. Arrange tenderloin on hot side of grill and cook, covered, until well browned on all sides, 8-12 minutes. Slide meat to cooler side of grill and and cook, covered,, until meat registers 125-130 degrees (for medium-rare) on an instant-read thermometer, 20-25 minutes. Transfer to cutting board, tent with foil, and let rest 15 minutes before slicing.
Meanwhile, combine horseradish, sour cream, lemon juice, garlic, and reserved spice mixture in bowl. Slowly whisk in remaining oil and add chives. Slice beef and serve, passing horseradish sauce at table.
Notes: For evenly-cooked beef tenderloin, tuck tail of tenderloin under, then tie roast with kitchen twine. Rub tenderloin thoroughly with spice paste before grill-roasting. *Serves 12-16
Rigatoni with charred corn, sweet onion, cherry tomatoes & bacon
4 medium ears corn, shucked
3 Tbsp. Rumi extra virgin olive oil; more for grilling
12 oz cherry or grape tomatoes, halved (about 2.5 cups)
3 cups loosely packed fresh basil leaves (about 1.5 oz), large leaves torn, plus more for garnish
½ lb. thick-cut bacon (6-7 slices) cut crosswise into ¾ inch pieces
1 medium sweet onion, such as a Walla Walla Sweet, finely chopped (about 2.5 cups)
Freshly ground pepper
12 oz Rummo rigatoni
Freshly grated Parmigiano-Reggiano cheese
Prepare a medium-high (400 degree to 475 degree) gas or charcoal barbecue. Brush the corn with just enough oil to lightly coat. Grill, turning occasionally, until charred in spots and tender - 17-20 minutes.
Meanwhile, bring a large pot of salted water to a boil. In a small bowl, gently combine the tomatoes, 2 Tbsp. of the oil, ½ tsp salt, and 5 basil leaves. Using a sharp knife, cut the kernels from the cobs (you should have about 2 cups). In a large nonstick or cast-iron skillet , cook the bacon over medium heat until golden, 6-7 minutes. Using a slotted spoon, transfer the bacon to a bowl lined with paper towels. Pour off all but 2 Tbsp. fat from the skillet.
Add the remaining 1 Tbsp. oil and the onion to the hot skillet. Cook over medium heat, stirring occasionally, until the onion is tender, about 7 minutes. Stir in the corn, the tomato mixture, bacon, ½ tsp salt, and generous pinch of pepper just to combine. Remove from the heat.
Cook the pasta according to package directions until al dente. Drain the pasta, and transfer to a large bowl. Add the corn mixture and the remaining basil; toss to combine. Season to taste with salt and pepper. Serve hot, topped with cheese and garnish with basil.
Fine Cooking Serves 4-6
grilled Vegetable and Bread Salad with Goat Cheese
3 Tbsp Rumi extra virgin olive oil
2 Tbsp chopped fresh basil
4 tsp fresh lemon juice
1 tsp grated lemon zest
1 tsp Dijon mustard
1 garlic clove minced
salt and pepper
1 red onion or Walla Walla Sweet, sliced into 1/2 inch thick rounds
2 red bell peppers, stemmed, seeded, and quartered
2 zucchini halved lengthwise
6 oz. French or Italian bread, cut into 1-inch thick slices
2 oz. goat cheese (about 1/2 cup)
Vegetable oil spray
DIRECTIONS To make the vinaigrette:
Whisk the oil, basil, lemon juice, lemon zest, mustard, garlic, 1/8 tsp salt and 1/8 tsp pepper together in a large bowl and set aside.
Thread the onion rounds, from side to side, onto 2 metal skewers.
Lightly coat all of the vegetables with vegetable oil spray and season with 1/8 tsp salt and 1/8 tsp pepper.
For a Gas Grill:
Turn all the burners to high, cover, and heat the grill until not, about 15 minutes. Turn all the burners to medium (adjust the burners as needed to maintain a medium fire.)
Clean and oil the cooking range. Place the vegetables (skewered onions + unskewered pepper and zucchini) on one half of the grill and cook, covered, until spottily charred on both sides, about 10-15 minutes total, flipping them halfway through.
Transfer the vegetables to a cutting board and remove the onion from the skewers.
While the vegetables are grilling, lightly coat the bread slices with vegetable oil spray and season with 1/8 tsp salt and 1/8 tsp pepper.
Place the bread slices on the grill, opposite the vegetables, and cook, covered, until golden grown on both sides, about 4 minutes, flipping the slices halfway through.
Transfer the bread to the cutting board with the vegetables.
Cut the vegetables into 1-inch pieces and the bread slices into 1-inch cubes.
Add the vegetables and bread to the bowl that contains the vinaigrette and toss to coat.
Divide the salad evenly onto four plates, sprinkle the cheese over the plates and serve.
Marinated Feta & Olive Skewers
2 tsp fennel seeds
2 tsp finely grated orange zest
3 Tbsp orange juice
1 tsp cracked black peppercorns
4 oz feta (in the square - not the crumbled variety), cut into 24- ½ inch cubes
24 mint leaves
12 pitted green olives, cut in half
¼ large English cucumber (seeded if desired), cut into ½ inch chunks
24 four 6 inch skewers
In a medium bowl, combine the fennel seeds, orange zest and juice, and pepper. Gently stir in the feta, and marinate for 1 hour at room temperature or up to 3 hours in the refrigerator.
To make the skewers, place a mint leaf about ¾ up the skewer, then add a chunk of cucumber, and an olive half. Gently place a cube of the marinated feta on the end. These can be made ahead and stored for several hours in the refrigerator. Allow to come to room temperature before serving.
From The Food You Crave by Ellie Krieger Serves 6
mediterranean lamb shank
2 large heads garlic (6 ounces)
1 large onion, diced
2 Tbsp plus ¼ cup vegetable oil, divided (can substitute Rumi extra virgin olive oil)
4 tsp dried thyme
4 tsp dried oregano
3-4 tsp salt
2 ½ tsp freshly ground pepper
2 ½ cups peeled and grated fresh ginger
2 ½ cups canned diced tomatoes
1 (8oz) can tomato sauce
6 lamb shanks
½ cup all purpose flour
½ cup chopped kalamata olives
Peel the garlic, leaving each clove whole; you will about 36-42 whole cloves. In a large saucepan, heat the 2 tbsp oil over medium heat and sauté the onion and garlic until onion is translucent. Add the thyme, oregano, salt, pepper, ginger, tomatoes, tomato sauce, and water. Simmer gently for a few minutes.
Meanwhile, season the lamb shanks with salt and pepper; dredge with flour. In a large skillet, heat the remaining ¼ cup vegetable oil over medium-high heat, and brown the lamb shanks well. Arrange the lamb shanks in one or two shallow baking pans and pour the tomato-ginger sauce over. Cover and bake 325 degrees for 3 1/2 to 4 hours or until very tender.
Remove the lamb shanks and pour the sauce into a large bowl. Let stand a few minutes and then skim off any fat that has risen to the surface. Serve lamb shanks with sauce atop polenta (see recipe below), roasted potatoes, or couscous. Sprinkle with chopped olives to garnish.
Make ahead: Shanks can be cooked the day before and refrigerated. Remove congealed fat before re-heating.
no stir polenta
32 oz. low sodium chicken broth
1 cup Bob's Red Mill polenta
4 Tbsp. unsalted butter
1/2 cup Pecorino Romano or Parmesan
Preheat oven to 375°.
In an 8" or 9" square pan, stir together polenta and broth. Bake for about 40 minutes.
Stir in the butter and half of the cheese, and continue baking for about 10-15 minutes.
Stir in the rest of the cheese.
Keep warm until served - holds heat well.
Note: Because both the broth and the cheese have salt, no added salt in needed. adapted from Joy the Baker Serves 6
mushroom bolognese with rigatoni
2 lbs. crimini mushrooms, trimmed & quartered
1 carrot, peeled & chopped
1 small onion, chopped
1 28-oz. can whole peeled tomatoes
3 Tbsp. unsalted butter
1/2 oz. dried porcini mushrooms, rinsed & minced (optional)
3 garlic cloves, minced
1 tsp. sugar
2 Tbsp. tomato paste
1 cup dry red wine
1/2 cup vegetable broth
1 Tbsp. soy sauce
salt & pepper
1 lb. Rummo rigatoni
Grated Parmesan cheese
Working in batches, pulse crimini mushrooms in a food processor until pieces are no larger than 1/2 inch, 5-7 pulses. Transfer to a large bowl.
Pulse carrot and onion in the food processor until finely chopped, 5-7 pulses. Transfer to the bowl with mushrooms.
Pulse tomatoes and their juice in the now empty food processor until finely chopped, 6-8 pulses. Set aside separately.
Melt butter in dutch oven over medium heat. Add crimini mushrooms (and porcini if you’re using them), carrot-onion mixture, cover and cook, stirring occasionally until mushrooms release their liquid, about 5 minutes.
Uncover, increase heat to medium-high heat and cook until liquid has evaporated and vegetables begin to brown , 12-15 minutes).
Stir in garlic and sugar, and cook until fragrant, about 30 seconds. Stir in tomato paste and cook for 1 minute. Stir in wine and simmer until nearly evaporated, about 5 minutes.
Stir in broth, soy sauce, 1/2 teaspoon salt, 1/4 teaspoon pepper and tomatoes, and bring to simmer. Reduce heat to medium-low and simmer until sauce is thickened but still moist, 8-10 minutes. Off heat, stir in cream.
While the sauce simmers, bring 4 quarts of water to a boil in a large pot. Add pasta and 1 tablespoon of salt and cook, stirring often until al dente. Reserve 1/2 cup cooking water, drain pasta and return to the pot. Add sauce and toss to combine. Season with salt and pepper to taste, and adjust consistency with reserved cooking water as needed. Serve with grated Parmesan.
Note: Although the recipe calls for cremini mushrooms, it can also be made using white mushrooms and skipping the dried porcini if unavailable. Adapted from Sunday Suppers, America’s Test Kitchen Serves 8