The Cutrer

BY CHEF JOHN ASH 

Prepared Thai curry pastes are easily found at Southeast Asian markets or on-line. Note that curry pastes can differ in their intensity and heat so you might start by adding a little less the first time and adding more to taste. Add whatever vegetables you like to this curry. Pairs well with The Cutrer Chardonnay.

INGREDIENTS

2 tsp yellow curry paste

Vegetable oil

2/3 c chicken or shrimp stock

1-1/3 c well stirred coconut milk

1 tsp fish sauce or to taste

2 tsp brown sugar or to taste

2 tsp brown sugar or to taste

1/2 tsp ground turmeric, optional

2 tsp fresh lime juice or to taste

1 lb 16 – 20 shrimp, peeled and de-veined, preferably wild Gulf shrimp

1 c stemmed and seeded red bell pepper, cut into 1 inch pieces

1-1/2 c zucchini cut into attractive shapes

2 c mushrooms or your choice sliced thickly

Cilantro sprigs for garnish

INSTRUCTIONS

1. First make the curry sauce by adding curry paste to a heavy saucepan with a few drops of oil. Cook, stirring until fragrant for a minute or two. Add the stock, coconut milk, fish sauce and sugar and simmer for a few minutes to thicken a little bit. Whisk in turmeric if using (it makes for a pretty sauce). Taste and adjust the salt, sweet and hot flavors to your taste.

2. Just before serving add lime juice. Set aside. Can be made a day or two ahead and stored covered and refrigerated. Warm before using and adding the final lime juice.

3. Peel and de-vein your shrimp. Save the shells to make a stock later if desired. You can make a flavorful shrimp stock for soups or sauces by simply taking uncooked shells that you’ve stored in the freezer, sauté them with a few drops of oil until they turn a bright pink and then adding them to simmering chicken stock. Simmer for 5 minutes s or so then strain, discarding the shells.

4. Add a little oil to a large sauté pan. Sauté the bell pepper, zucchini and mushrooms for a minute or two to slightly soften them and get rid of their raw flavor.

5. Add shrimps and sauté for another couple of minutes until they are almost cooked thru. The very center should still be slightly translucent.

6. Add curry sauce and bring to a simmer. Taste for seasoning and serve with rice or rice noodles topped with cilantro sprigs.

BY CHEF JOHN ASH 

A delicious Italian dish that can be easily prepared for a weeknight meal or a decadent appetizer. Pair with The Cutrer Chardonnay.

INGREDIENTS

1/2 c whole milk (for the polenta)

1 tsp salt, or to taste (for the polenta)

3/4 c polenta or coarse cornmeal such as Bob's Red Mill (for the polenta)

1 tbsp unsalted butter, or to taste (for the polenta)

1 tbsp freshly grated Parmesan, or to taste (for the polenta)

3 tbsp extra-virgin olive oil (for the clams)

1-1/2 c diced red onion (for the clams)

2 tsp thinly sliced garlic (for the clams)

1/2 tsp crushed red pepper flakes, or to taste (for the clams)

24 fresh littleneck or manila clams, scrubbed and rinsed (for the clams)

1 c dry white wine (for the clams)

1/4 c chopped flat leaf parsley (for the clams)

INSTRUCTIONS

1. For the polenta, bring 1-3/4 cups water and the milk to a high simmer in a medium-size heavy saucepan set over medium heat. Add salt.

2. Pour the cornmeal slowly into the liquid, stirring with a wire whisk to prevent clumping. Continue stirring as the mixture thickens, 2 to 3 minutes.

3. Turn heat to low and cook for approximately 20 minutes, stirring occasionally. If the polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add additional water if necessary to keep the polenta soft enough to stir.

4. Stir in the butter and parmesan. Taste for seasoning. Remove from heat and cover the pan tightly with a lid or plastic wrap to keep the polenta warm for up to an hour.

5. For the clams, add the oil to a large deep sauté pan over medium heat. Add the onion, garlic and red pepper flakes and cook until the onion is translucent but not brown, about 4 minutes.

6. Add the clams and wine, cover, bring to a boil and cook until all the clams have opened. Discard any that do not open. Stir in parsley.

7. Divide the polenta among 4 warm pasta plates or bowls and top with the clams. Spoon cooking juices over the clams and serve immediately.

BY CHEF JOHN ASH 

INGREDIENTS

1 tbsp olive oil

2 c chopped onion

1 tbsp peeled and chopped ginger

2 tsp chopped garlic

1 tsp ground coriander

1 tsp ground cumin

Salt

Freshly ground pepper

2 c peeled and chopped carrots

3 tbsp red lentils, washed

3 c chicken or vegetable stock

Greek yogurt (optional)

Handful of fresh cilantro, chopped

INSTRUCTIONS

1. Heat oil in a medium saucepan. Add the onion and until golden, about 5 minutes. Add the ginger and garlic and stir for a couple of minutes. Add the coriander, cumin, salt and pepper.

2. Add the carrots, cook for another minute or two. Add stock and bring to a boil. Cover, reduce heat to medium-low and simmer until carrots are tender, about 20 minutes.

3. Off the heat, use an immersion blender to puree it or alternately use a regular blender and carefully puree it being mindful of the hot liquid. Add more stock if the soup is too thick.

4. Reheat over low heat and adjust the seasonings to your taste. Serve with a swirl of yogurt and a sprinkling of cilantro. Serves 4.

BY CHEF JOHN ASH

A filling and complex blend of sablefish, coconut milk, curry paste, and rice noodles. Finned fish such as salmon or halibut or shellfish such as shrimp and scallops could be used in place of the sablefish. Look for fresh lime leaves, coconut milk, and Thai curry pastes in Asian markets; my favorite brand for coconut milk and curry paste is Mae Ploy. Try this with the multi-dimensional 2024 The Cutrer Chardonnay.

INGREDIENTS

4 ounces thin rice noodles (vermicelli)

1 tablespoon canola oil

1 white onion, thinly sliced (about 2 cups)

1 tablespoon Thai green curry paste, or more if you like it spicier

5 cups chicken stock or vegetable stock

2 cups of well-shaken coconut milk

3 large fresh makrut (kaffir) lime leaves, bruised. Lime zest can be substituted but it won’t have the same depth of flavor.

2 tablespoons fish sauce

2 teaspoons chili-garlic sauce

1 tablespoon palm or brown sugar, or to taste

1/4 cup fresh lime juice

1 pound sablefish (black cod) fillet, skinned, boned, and cut into 2-inch pieces

3 cups baby spinach leaves, loosely packed

1/4 cup diagonally sliced green onions, including green parts

Fresh Thai basil and/or cilantro sprigs, for garnish

INSTRUCTIONS

1. In a medium bowl, soak the rice noodles in hot water until softened, at least 15 minutes or according to package directions.

2. Meanwhile, in a large soup pot heat the canola oil over medium heat. Add the onion and cook, stirring, until just softened, about 3 minutes. Add the curry paste and cook for 1 minute, then add the stock, coconut milk, makrut lime leaves, fish sauce, chile-garlic sauce, and sugar and bring to a simmer.

3. Stir in the lime juice and cod and cook until fish is just cooked through and opaque, about 5 minutes. Taste and adjust the seasoning.

4. Drain the noodles and divide among deep soup bowls along with the spinach leaves. Ladle the hot soup over and top with the green onions and Thai basil.