Tag Archive for 'basil'

The versatility of the Sangiovese grape can be demonstrated by the four very different food pairings that will be served alongside these wines at this coming Wednesday’s Passport to the World of Wine event (Wednesday, June 3).  Italy’s most commonly planted grape varietal (specifically loyal to Central Italy’s Tuscany region) can range from simple and fruity to savory laced complexity.  A common theme is the inherent acidity and medium body that makes it suitable for pairing with such a wide range of dishes.  One of our tasting room employees loves Sangiovese so much that he is getting ready to plant a small (very small) vineyard in his backyard to make some delicious home wine that I hope he will share!

Here are the dishes that will be served on Wednesday alongside the five different wines (five wines from five distinct growing regions will be served):

Barbequed Pulled Pork Empanadas

Duck Rillettes on Crisp Crostini smeared with Black Fruit Jam

Romanesco and Prawn Flatbread with Asparagus and Parmesan

Zucchini Cakes with fresh summer Basil

Passport to the World of Wine

Pierre Lafond Wine Bistro

Wednesday, June 3, 6-8pm

25.00 per person

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

2nd Annual Vegetarian Wine Pairing Dinner

In recognition of Earth Day
Pierre Lafond Wine Bistro will host the
2nd Annual Vegetarian Wine Pairing Dinner on
Tuesday, April 21 at 7:00pm.

5 courses
Chilled Artichoke & Leek Soup
Santa Barbara Winery Sauvignon Blanc 2007
Garden Tomato & Farro Salad
Santa Barbara Winery Pinot Gris 2007
Crispy Corn Cakes with Chimichurri “Aioli” and Chayote
Lafond Chardonnay SRH 2007
Grilled Vegetable Strudel with Assorted Grilled Summer Vegetables
Santa Barbara Winery Pinot Noir 2007
Strawberry & Tangerine Shortcake with Chantilly and Basil Syrup
Zardetto Spumante

95.00 includes gratuity and tax
Donation from each ticket will go to the Community Enviornmental Council
Reservations Required as this event will sell out 805.962.1455
Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

Taste of the Town

The Pierre Lafond Bistro attended Santa Barbara’s 27th Annual Taste of the Town event, serving up shrimp with a tomato basil salad and parmesean gougeres (a French style cheese puff).  Ryan RalstonSanta Barbara Winery assistant winemaker, also attended and poured samples alongside over 80 of Santa Barbara’s finest restaurants and premiere wineries.  The event was held on Sunday, September 7 from noon-3 at the Riviera Park Gardens overlooking the ocean and all of the proceeds benefit the Arthritis Foundation.  This organization is the only nonprofit dedicated to discovering the cause and cure for arthritis.  While helping a great cause attendees got the opportunity to embark on an “epicurean adventure.”

Parmesean gourges are delicious appetizers that are perfect your your next dinner party.  They are easy to pass around, and they explode when paired with a glass of champagne or prosecco.  The light dough used to make these little balls is referred to as choux pastry (pate a choux).  It is the same time of dough that is used to make profiteroles, eclairs, beignets, and cheese puffs.  The ingredients are quite simple and consist of only butter, water, flour, and eggs. 

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

Rose Shopping for Seeds

When I began seed shopping, I thought of what sorts of veggies would be fun to cook with. I have had stuffed round summer squash before and thought I’d plant that. Round Zucchini have been popular in Europe for years.

The Italians have their dark green Tondo di Piacenza, the French have the light green speckled Ronde de Nice, the Dutch have the “Roly Poly” (a loose translation from Burpee’s marketers) and the British have their single serve striped marrow, Tender and True. There is even Chinese produced seed of an almost white round zucchini.

The common thread is that these zucchini are actually rather nice; solid, nutty, sweet with a low water content so they keep the round shape when cooked. They are extremely early producers and are prolific if you keep harvesting the fruit. I grow a blend of round and near round types that were marketed to chefs and hand collected by a group of seed savers on the East Coast.

The colors range from yellow and silver to dark green and bicolors, all meant to be used in the baby (2-3″) stage. They are so cute! The main ingredient in stuffed zucchini is the insides scooped out and mixed with ricotta cheese and herbs. Some people use meat. I prefer my veggies to be all veggie.

I found a vegan recipe online: Vegan Rice Stuffed Zucchini.

2 cups vegetable broth
1 cup brown basmati rice
1 large zucchini OR two to three small round zucchinis
3 tbsp extra virgin olive oil
1 white or yellow onion, chopped
4 cloves of garlic, chopped
8-10 basil leaves, chopped
1 tomato, chopped
1 teaspoon Herbes de Provence
Salt and pepper to taste
1/2 shredded vegan mozzarella

Bring vegetable broth to a boil in a medium sized pot. Add basmatic rice and let cook for about 45 minutes, or until all liquid is absorbed. Do not cut zucchini in half. Core out the center of the zucchini, leaving a nice cylindrical shell. Take zucchini center that you cored out and chop up.

Preheat oven to 350 degrees. In a skillet saute garlic and onion for about 4-5 minutes. Add basil and saute another minute or two. Add tomato, zucchini, herbes de Provence, salt and pepper. Cook until zucchini becomes soft. Mix cooked rice and cheese with zucchini mixture and spoon into zucchini cylinder.

Place in a glass baking dish and put into the oven. Cook for about 30 minutes.

Rose Moadian for the Bistro & Wine Bar

Weekly Sundowner Specials at Pierre Lafond Bistro

The Pierre Lafond Bistro (516 State St.) has introduced “Weekly Sundowner Specials” to their menu, which are offered from 5-7pm Sunday-Wednesday. It is now one of the few places in town offering a happy hour that extends throughout most of the week as opposed to just one day.

The Sundowner Special includes:

House Salad or Small Caesar Salad

Chicken, Salmon, Steak, or Pasta (from the menu, listed below)

Ice Cream, Sorbet, or Glass of House Wine

25.00

Shelton Farms Chicken Scallopini with spinach, wild mushrooms, roast garlic, mozzarella cheese, tomatoes, white wine, and capers (regular menu, 18.00)

Grilled Organic Salmon with artichoke, corn native tomatoes, summer greens, and dijon glaze (21.00 regular menu)

Grilled Marinated Bistro Steak with roasted baby potatoes, sun dried tomatoes, arugula and tuscan salsa verde (21.00 regular menu)

Fusilli Pasta with smoked chicken, sun dried tomatoes, olives, pine nuts, basil pesto, fresh parmesean, and drizzled with local olive oil (17.00 regular menu)

Wild Mushroom Sacchetti Pasta with exotic mushrooms, sweet garlic, tomatoes, spinach, pea shoots, and Santa Barbara Chardonnay sauce (18.00 regular menu)

With plenty of options available for such a great price you can make everybody happy, especially the person paying the bill!

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

Salads from the Garden

Rose Moradian Fresh Garden Salad from our Organic Garden

Salads we hope to offer on a regular basis at the Bistro.
Recipe:

Cauliflower, Broccoli, Baby Corn, Peas and Zucchini sauteed minimally with olive oil

“Salad Bowl” red lettuce, rinsed and intact as a whole head

Fresh white bulb onion, purple Ararat Basil, balsamic vinegar, olive oil and salt, sauteed and pureed into a dressing

Nasturtiums and Basil as a garnish

Sauté fresh sliced vegetables and chill.

Prepare dressing.

Place whole lettuce on a deep plate

Dress with balsamic dressing

Garnish with Nasturtium

Enjoy!

This is great on a warm day, fresh from the garden!
In addition to this, for now, we will also have fresh onion and basil pesto AND Kim Chi type coleslaw.

 

Rose Moradian on Basil at the Bistro Organic Garden

Basil (Ocimum basilicum) of the Family Lamiaceae is also known as Albahaca, St. Joseph’s Wort, and Sweet Basil. It is a tender low-growing annual herb, originally native to tropical Asia. It grows to between twenty and sixty centimetres tall, with opposite, light green, silky leaves one and a half to five centimetres long and one to three centimetres broad.

It tastes somewhat like cloves, with a strong, pungent, sweet smell. Basil is very sensitive to cold, with best growth in hot, dry conditions.The word basil comes from the Greek âáóéëåõò, meaning “king”, as it is believed to have grown above the spot where St. Constantine and Helen discovered the Holy Cross. The Oxford English Dictionary quotes speculations that basil may have been used in “some royal unguent, bath, or medicine”.

Basil is still considered the “king of herbs” by many cookery authors.Basil is the main ingredient for Italian Pesto. Pesto is usually green, thats from using green basil. But did you know that Basil comes in many colors and is used in Asian food as well? Quite often, Asian Basil is red stemmed and/ or has red flowers and has a spicy flavor. Green Basil, or Italian Basil has white flowers and is more sweet than spicy. “Genovese” Basil is the classic Italian Basil we associate with Pesto. “Thai Basil” is the common Asian equivalent.

There is a “lettuce leaf” type of basil names ” Dani” or simply “Lettuce Leaf Basil” that has aHUGE green leaves that are savoyed, or crinkly. There’s even an Eastern Indian Basil called “Holy Basil” that is quite unlike any basil I’ve encountered before. The classic Italian Basil also comes in Purple! “Red Rubin” is the name of the classic purple basil and is very much like Italian Basil, except in color.

This could mean that the Bistro Restaurant & Wine Bar may have Purple Pesto soon! Basil is a heat loving, full sun plant that needs air circulation. It is a natural companion to Tomatoes both in the garden and in the plate, as the flavors compliment each other. Basil is a beautiful plant and can be used as an ornamental cut flower in the garden, too. Basil is usually a short lived annual that cannot revive after harvesting, but there are some non flowering and woody types that can lived for years in a warm garden. Basil must be harvested frequently, before it flowers, or it will stop producing early.

By picking the tips where the flowers want to bloom before they bloom, you ensure a fuller plant with more to offer for longer. As usual with all my plants, I fertilize Basil weekly with fish emulsion and water. Do not over water basil, as it is prone to fungus and the flavor is better when the plant a bit on the dry side when harvesting. Try not to get the leaves wet. There are several fungus resistant strains of Basil, like “Nufar” which is an Italian type. As mentioned, “Holy Basil” is a very unusual basil with medicinal uses.

Its smell is a very mellow sweet and lingers like a fabulous perfume. “Holy Basil” is also fuzzy! I have has it as a “Tisane” type tea; put the fresh herb in a tea pot and pour boiling hot water on it and brew for a few minutes before serving. Its a relaxing and calming teas thats absolutely divine! All basils are some what medicinal. This site has a somewhat complete non scientific list of basil. Here is another link to a site that has many recipes using basil, both Italian and Asian.
Until next time,
Bon Journo!

For more on Basil go to Wikipedia