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POTATO CAKE AND CURED SALMON SPARKLERS MADE SIMPLE ARNAUD WEYRICH SPARKLING WINE PICKS
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RECIPE - CRISPY POTATO CAKES WITH CURED SALMON


FOOD + WINE : ARTICLES
Potato Cake with Cured Salmon | Sparklers Made Simple | Wine Picks: Sparkiling Wines
In the Barrel: Winemaker, Arnaud Weyrich | Rock Shrimp Skewers | Fresh Beet Salad
Oysters Mustar'Feller© | Oyster Chowder | Roasted Pork Loin & Rosemary Potatoes

FOOD + WINE : RECIPES

Crispy Potato Cake with Cured Salmon
Herb Crème Fraîche, Fennel-Red Onion Slaw,
Four-Minute Quail Egg and Caviar


A feast for all the senses, the Wente Vineyards Restaurant’s open architecture allows the kitchen’s rich, savory aromas to greet you at the door. Vineyards and gardens surround the restaurant, reinforcing the Wente philosophy of using the best possible seasonal ingredients. The restaurant and the winery are wonderful showcases for a re-emerging and vigorous Livermore Valley wine region.

INGREDIENTS
Serves 12

POTATO CAKES
1/4 cup crème fraîche
1/2 bunch chives, snipped
1/2 cup red onion, sliced very thinly
1/2 cup raw fennel, sliced very thinly
Olive oil
Champagne vinegar for seasoning
6 quail eggs (optional)
3 large russet potatoes, peeled
1 cup clarified butter
12 slices of cured or smoked salmon
1/2 ounce caviar
Salt and pepper



1. Combine crème fraîche with chives and season with salt, Set aside.

2. Mix red onion and fennel with olive oil, a small splash of Champagne vinegar, salt and pepper. Adjust seasonings to taste.

3. Fill a small saucepan with enough cool water to cover the quail eggs. Bring to a simmer over medium heat. Turn off the heat as soon as a gentle boil has been reached and let the eggs sit in the hot water for four minutes. Drain the eggs and cool under running water. Carefully peel away the shell, cut the eggs in half and set aside.
FOOD+WINE PAIRING
The saltiness of the salmon and
caviar, along with the creaminess
of the egg will contrast well with
the bubbles, acidity and toasty
character of sparkling wines.



Chef’s Recipe Notes:

This is a favorite combination of mine for flavors, textures, ingredients and colors, which naturally complement a festive holiday gathering, pleasing the eyes and the palate.


Elisabeth Schwarz
Restaurant Chef
Wente Vineyards

4. Shred the potatoes to 1/16” thickness with a mandoline. Store the potatoes in cold water until ready to use. Drain the shredded potatoes and pat dry. Place 1/3 cup of the clarified butter in a medium sized nonstick skillet over medium heat. Form four small mounds with the potatoes and carefully place them into the hot butter. Season with salt and pepper.

5. Gently flatten each mound with the back of a spoon, while keeping the four portions separate. Once a golden brown crust has developed on the bottom of the cakes, turn them over with a spatula. Continue to cook until they are a light golden brown color, crispy on the outside, with a tender middle. Repeat this process until 12 cakes have been pan fried. Drain them on a paper towel and keep them at room temperature.

6. Just prior to serving, arrange the salmon on the potato cakes, top with a small dollop of the herb crème fraîche, follow with the onion-fennel slaw, an egg half, (optional) and the caviar.

Wente Vineyards Restaurant
5050 Arroyo Road
Livermore , CA 94550
925.456.2450


NOV/DEC 2004
TABLE OF CONTENTS

FEATURE ARTICLES
Celbrating Tradition
Wine Country Casual
Resolution Writing
ON THE RADAR
Russian River Food & Wine Festival
Long Meadow Ranch Opens
New Tasting Rooms
to Visit

SOCIAL TOAST
Staglin Music Festival
Sonoma County Havest Fair
Hands Across the Valley
BITS & BITES
Emeril in Hopland
Holiday Cheer
Not So Wild Mushrooms
FOOD & WINE
Potato Cake with Cured Salmon
Sparklers Made Simple
Winemaker: Anaud Weyrich


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There's a great wine pairing for every dish, but sometimes your heart cries out for a crisp, cold bottle of beer to accompany your meal. For the Wine Country traveler, it can be hard to tear yourself away from the glorious wineries, but it's worth it for those of you visiting Mendocino, home to the Anderson Valley Brewing company.

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