The Cakebread Cellars Napa Valley Cookbook: Wine and Recipes to Celebrate Every Season's Harvest

Smoked Salmon Tartare on Belgian Endive

Page 42

Artichoke Leaves with Prawns and Aioli

Page 43

Crostini with Asparagus and Spring Garlic

Page 44

Spinach Balls with Mustard-Sabayon Sauce

Page 45

Crostini with Beef Tartare and Goat Cheese

Page 46

Phyllo Purses Filled with Goat Cheese, Chives and Lemon Zest

Page 47

Pascal Olhat's California Fruits de Mer

Page 48

Spanish-Spiced Pork Brochettes

Page 49

Barbecued Oysters with Chipotle and Lime

Page 50

Scallop and Green Onion Brochettes with Curry

Page 52

Baba Ghanoush with Pita Chips

Page 53

Marinated Olives

Page 54

Savory Cheese Puffs

Page 55

Bruschetta with Wild Mushrooms

Page 56

Roasted Mussels with Bread Crumbs and Garlic

Page 57

Mushroom Caps Stuffed with Leeks and Fromage Blanc

Page 58

Ig's Cheese Crisps

Page 60

Dungeness Crab and Watermelon Re;ish Tostadas with Guacamole

Page 61

Bruschetta with Black Mission Figs and Gorgonzola

Page 62

Watercress, Fennel and Blood Orange Salad

Page 66

Roasted Beet Salad with Candied Walnuts

Page 67

Piquillo Peppers, Serrano Ham and Artichoke Salad

Page 68

Spring Pea and Lettuce Soup with Ricotta Gnocchi

Page 71

Carrot Soup with Garam Masala and Fromage Blanc

Page 72

Thomas Moran's Cheese Souffle with Frisee and Dried Cherries

Page 74

Nicoise Salad

Page 76

Watermelon and Pickled Red Onion with Mint and Feta

Page 77

Cakebread's Garden Tomato and Bread Salad

Page 78

Spanish-Inspired Salad of Roasted Peppers and Charred Eggplant

Page 79

Warm Salad of Sea Scallops, Fingerling Potatoes and Cherry Tomatoes

Page 80

Tuscan Tomato and Bread Soup with Fresh Basil

Page 82

Spanish Red Gazpacho

Page 83

Chicken Soup with Ancho Chiles, Avocado and Lime

Page 85

Wild Mushrooms, Butternut Squash and Baby Spinch Salad

Page 86

Warm Goat Cheese Salad with Pancetta, Shaved Fennel and Sliced Pears

Page 87

Sweet Corn, Chanterelle and Wild Rice Soup with Garlic Croutons

Page 88

Butternut Squash Soup with Sherry and Almonds

Page 90

Smoked Trout, Escarole and Celery Root Salad with Poppyseed Dressing

Page 91

Curly Endive, Fig and Blue Cheese Saladwith Toasted Walnuts

Page 92

Jan Birnbaum's Spicy Seafood Stew

Page 93

Moroccan Lamb Sandwich with Yogurt Mint Sauce

Page 96

Chicken Sandwich with Asparagus, Prosciutto and Mozzarella

Page 97

Pan Bagna

Page 98

Prawn, Cherry Tomato and Basil Pizza

Page 100

Tomato, Tapenade and Fresh Herb Pizza

Page 102

Roasted Garlic, Summer Squash and Teleme Pizza

Page 103

Fish Tacos with Tropical Fruit Salsa

Page 104

Portobello Burger with Grilled Onions and Aioli

Page 105

Pulled Pork Sandwich

Page 106

Herb Frittata, Arugula and Roasted Pepper Panini

Page 107

Dungeness Crab Melt

Page 108

Narsai David's Sweet Potato Bread

Page 109

Risotto with Asparagus, Prosciutto and Lemon Zest

Page 112

Orecchiette with Leeks, Spring Peas and Prosciutto

Page 114

Penne with Zucchini and Basil Sauce

Page 115

Risotto with Sweet Corn, Chiles and Squash Blossoms

Page 116

Michael Smith's Late Summer Zucchini Risotto with Basil Leaves and Crescenza

Page 117

Paella with Pork, Linguica and Chicken

Page 118

Spinach Tortellini with Buttermilk Dressing and Shiitake Mushrooms

Page 121

Risotto with Escarole, Cremini Mushrooms and Fontina

Page 122

Acini di Pepe with Manila Clams and Turnip Greens

Page 123

Rigatoni with Lamb and Rosemary Sauce

Page 124

Spaghettini with Crab, Tomato and White Wine

Page 125

Pan-Roasted Halibut with Orange, Sherry and River Ranch Honey

Page 128

Sturgeon with Celery Root, Peas and Oyster Mushrooms with Spring Pea Sauce

Page 129

Walter Pisano's Pan-Roasted Sturgeon with Manila Clams and Buttered Leeks

Page 130

Grilled King Salmon with Roasted Tomato Vinaigrette

Page 132

Sea Scallops with Sweet Corn, Roasted Peppers and Shiitake Mushrooms

Page 133

Cedar-Plank Salmon with Richard's Cherry Cola Barbecue Sauce

Page 134

Grilled Fish Brochettes with Charmoula and Harissa

Page 136

Fennel-Crusted Ahi with Garden Herb Salad

Page 137

Alaskan Halibut with Warm Herb Vinaigrette

Page 138

Grilled Mahi Mahi with Pumpkin Seed Salsa

Page 139

Prawns with Tomato, Feta and Oregano

Page 140

Sicilian-Style Swordfish Steaks Stuffed with Pine Nuts, Currants and Saffron

Page 141

Prawns Stuffed with Garlic-Toasted Bread Crumbs

⭐ 5.0 · 1 review · Page 142

Crab Cakes

Page 144

Spring Lamb Stew with New Potatoes and Fava Beans

Page 148

Pan-Roasted Chicken Breasts with Roasted Garlic and Spinach

Page 149

Frank Stitt's Herb-Marinated Rack of Lamb with Nicoise Olives

Page 150

Baby Back Ribs with Red Wine Vinegar, Rosemary and Sweet Peppers

Page 151

Leg of Lamb with Green Olive-Almond Tapenade and Tomato Jam

Page 152

Pan-Roasted Chicken Breast with Cherry Tomatoes, Basil and Garlic

Page 154

Dolores's Rolled Chicken

Page 155

Filet Mignon with Grapes, Watercress and Blue Cheese

Page 156

Alan Wong's Five-Spice Grilled Quail with Truffle Yaki Sauce

Page 158

Pork Chops with Mushroom-Caper Pan Sauce

Page 159

Chicken under a Brick

Page 160

Liberty Duck Breast with Dried Cranberry-Apple Bread Salad

Page 162

Roast Pork Loin with Apple Brandy and Whole-Grain Mustard Sauce

Page 164

Venison Stew with Dried Cherries

Page 165

Italian-Style Pot Roast

Page 166

Orange-Braised Chicken with Bay Leaves and Black Olives

Page 167

Osso Bucco

Page 168

Grilled Asparagus with Fava Bean Pesto and Shaved Parmigiano-Reggiano

Page 172

Spinach with Raisins and Pine Nuts

Page 173

Celery Root Puree

Page 174

Grilled Corn with Chipotle and Lime

Page 175

Zucchini and Mint-Stuffed Squash Blossoms

Page 176

New Potatoes with Extra Virgin Olive Oil and Fresh Herbs

Page 177

Haricot Vert with Roasted Shallots

Page 178

Caramelized Carrots with Cumin and River Ranch Honey

Page 179

Couscous with Currants and Toasted Almonds

Page 180

Wilted Cabbage Slaw with Chorizo

Page 181

Roasted Root Vegetables with Balsamic Vinegar

Page 182

Oven-Roasted Yukon Potatoes

Page 184

Traditional Soft Polenta

Page 185

David Koelling's Winter Squash Puree

Page 187

Classic Mashed Potatoes

Page 188

Red Wine-Braised Cabbage

Page 189

Seasonal Cheese Course

Page 192

Honey Ice Cream with Candied Walnuts

Page 193

Polenta Cheesecake with Strawberries Macerated in Zinfandel

Page 194

Strawberry and Rhubarb Galette

Page 196

Individual Amaretti Cookie Souffles with Strawberry Sauce

Page 197

Charantais Melon with Rubaiyat and Raspberries

Page 198

Plum and Red Wine Sorbetto

Page 199

Mark Franz's Roasted Peaches with Fromage Blanc

Page 200

Hazelnut and Chocolate Semifreddo

Page 201

Poached Pears with Caramel Sauce

Page 202

Apple Cranberry Crisp

Page 203

Cornmeal and Ginger Shortbread Cookies

Page 204

Cabernet Truffles

Page 205

Profiteroles with Bittersweet Chocolate Sorbet and Raspberry Sauce

Page 206

Aioli

Page 210

Brown Chicken Stock

Page 210

Candied Walnuts

Page 211

Charmoula

Page 211

Chicken Stock

Page 212

Chipotle-Lime Butter

Page 212

Gremolata

Page 212

Harissa

Page 213

Pizza Dough

Page 213

Richard's Cherry Cola Barbecue Sauce

Page 214

Roasted Garlic Puree

Page 214

Toasted Pumpkin Seeds

Page 214