' Chimney Rock - Food Pairings

Food Pairings

Mushroom Soup and Salad

Serves 2 as appetizer

For the salad
1 oz pea shoots
2 King Trumpet Mushrooms, sliced and sauteed
1 tbsp olive oil
Lime juice, salt and parmesean to taste

For the soup
1 oz dried porcini mushrooms, rehydrated/reserve soaking water
2 ea garlic clove, microplaned
1 ea onion
6 oz cremini muchrooms, quarted
1 tbs fish sauce
6 oz brown chicken stock
1 tbs sherry vinegar
2 oz butter
Salt to taste

Sautee mushrooms until dark golden brown. Add onions and garlic and sweat until translucent. Add porcini mushrooms, fish sauce, reserved soaking liquid and chicken stock. Simmer for 10 minutes. Blend and add butter, sherry vinegar and season with salt. Ladel mushroom soup into a warm bowl. Dress pea shoots and mushrooms with lime juice, olive oil and salt in a small bowl. Garnish soup with the salad. Sprinkle grated parmesan on top of salad.

Pair with: Ganymede Cabernet Sauvignon


Roasted Leg of Lamb

Serves 10

1 bone-in leg of lamb (6-8 lbs)
salt to taste
ground black pepper to taste
6 ounces dijon mustard
2 tablespoons all-purpose flour
4 cloves garlic, sliced (optional)

Preheat oven to 325 degrees F (165 degrees C). Generously salt and pepper lamb. Smear the mustard all over the lamb and sprinkle it with a fine coating of flour. Place lamb in a roasting pan and place slices of garlic over top. Roast uncovered at 325 degrees F (165 degrees C) until desired doneness. About 20 minutes per pound for a pink roast. Remove from pan to a heated platter. Season with salt and pepper.

Pair with: 2012 Elevage