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Visit Temecula Valley Shares 10 Favorite Recipes From Temecula Valley Chefs

Tuesday, June 9, 2020 8:00 AM by Annette Brown

Chefs from Temecula Valley Wine Country and Old Town Temecula have shared ten of their favorite recipes home cooks can make in their kitchens. Temecula Valley Wine Country has 19 restaurants at the wineries with everything from casual to fine dining and Italian to Persian foods. Minutes away in Old Town Temecula there is an emerging foodie district with more than 20 casuals eateries serving foods made with local ingredients, and all independently owned and operated. Temecula Valley Southern California Wine Country looks forward to welcoming visitors soon; until then, enjoy some of their recipes.

 

Avocado Toast, Avensole Winery Restaurant

Flatbread:

2 flatbreads of your choice (Sourdough, plain bagel, pizza dough would all be good options.)

Butter

Garlic powder

Fontina cheese, shredded

Parmesan cheese, grated

Avocado Spread:

2 ripe avocados, diced

2 limes, juiced

1/2 jalapeño, minced

1/2 bunch fresh cilantro, leafed and minced

Kosher salt, pinch

Cracked pepper, to taste

Optional Toppings:

Pepitas (sunflower seeds, or any nut of your preference)

Lemon zest (another citrus can also be used)

Sesame seeds

Thinly sliced radish

Pomegranate juice reduction- We add one chipotle to 32 ounces of pomegranate juice, and reduce in a pan on the stove until syrup-like. Remove from stove, strain, and cool. (Cranberry juice can be substituted.)

Preheat oven to 425 degrees. Take two premade flatbreads, and place on cookie sheet. Spread butter to cover flatbread, and lightly sprinkle garlic powder over the butter. Top with a thin layer of Fontina and Parmesan. Heat in oven until cheese is melted. Let cool slightly before adding avocado spread.

While flatbreads are toasting in the oven, prepare the Avocado Spread. In a small bowl, mix avocado, lime juice, jalapeno, cilantro. Stir until avocado is mostly smooth with a few chunks remaining. Add a pinch of salt (don’t be afraid to add more salt than you think - it balances the acid from the lime) and fresh cracked pepper to taste.

Divide Avocado mixture and spread over the two flatbreads. Add any optional toppings as desired.

 

Parmesan Chicken, Café Champagne at Thornton Winery

Serves 6

6 Boneless, skinless chicken breasts (about 4 oz each)

Mashed potatoes:

5 lb potatoes

1/2 cup unsalted butter

1 ½ cups of heavy whipping cream

2 cloves of roasted garlic

Salt and pepper to taste

Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm. Drain and place into the kitchen aid mixer. And add melted butter, garlic, and heavy cream. Set the mixer on low speed and stop as soon as the potatoes come together.

Croquette:

24 ounces of mashed potato

8 whipped eggs

4 cups of all-purpose flour

7 cups Breadcrumbs

Allow the mashed potatoes to cool down over night so they could get really firm. Make three separate stations in this order: flour, egg wash, and breadcrumbs. Make a patty and drench in all three stations in order. Drop the croquette into a 375 degree fryer for about 5 to 10 minutes. Generously top each with provolone and parmesan cheese. Place in oven at 425 degrees for about two minutes.

Smoked Marina Sauce:

1 chopped yellow onions

5 lb of can of DiNapoli fire roasted diced tomatoes

5 lb of can of DiNapoli tomato sauce

1 ounce of each following; dried basil, dried marjoram, dried, oregano

2 splashes of smoking liquid

4 cloves of fresh garlic

Smoked salt to taste

Black pepper to taste

Sauté yellow onions and garlic until translucent. Add fire roasted diced tomatoes and tomato sauce, once it starts to simmer add the dried seasoning, smoking liquid, smoked salt, black pepper and leave it on low heat for about 30 minutes and gradually stir and do not allow the sauce to stick on the bottom of the pot.

Place sauce on plate then potato croquette, and chicken, top with crispy onions*.

*Crispy Onions: Thinly slice yellow onions, dip in each container as done previously, fry in skillet of hot oil for about one minute.

 

Rosemary-Crusted Beef Tenderloin with Cream of Horseradish, Crush & Brew

Serves 4-6

Fillet:

4 lbs whole beef fillet/beef tenderloin

2 tablespoons olive oil

3 tablespoons rosemary, finely chopped

2 tablespoons sea salt

2 teaspoons fresh cracked black pepper

Horseradish Sauce:

1 cup sour cream

1-2 teaspoon horseradish prepared

½ lemon, juiced

Salt and pepper to taste

Preheat over to 425 degrees. Heat a large cast iron skillet over high heat. Place the whole fillet on cutting board and drizzle oil over and rub well. Sprinkle chopped rosemary, salt, and pepper on the cutting board then roll the beef on the seasoning and make sure to cover the whole beef with seasoning. Sear the fillet golden brown on all sides then place in the over and roast for 15-20 minutes for medium rare or longer for desired doneness. Remove from the oven and cover with foil and let rest for 10 minutes. While the beef is resting, mix together all sauce ingredients and season with salt and pepper to taste. Slice the fillet and serve with the horseradish sauce.

 

Red Lentil Tibet Soup, E.A.T. Marketplace

½ Onion, medium dice

3 Carrots, medium dice

2 Yellow squash, medium dice

2 cloves garlic, smashed

Fresh ginger grated to taste

1 tablespoonTurmeric grated to taste

¼ cup olive oil

1 teaspoon curry

1 teaspoon cumin

1 teaspoon thyme

1 teaspooon salt

Pinch red pepper

1 large can of crushed tomatoes

6 cups of broth

2 bay leaves

2 cups red lentils, soaked and rinsed

2 teaspoons lemon juice

4 large leaf kale, remove middle stem/vein, chop into ribbons

Cook vegetables (except squash) in olive oil on skillet until onions are translucent. Add yellow squash, garlic, ginger, turmeric. Add all the seasonings to the pan and stir. Add tomatoes and broth, stir. Add bag leaves. Let it cook on medium to low heat for a few minutes. Let simmer 20 minutes. Put 2-3 cups of soup in blender (crack lid for steam to release). Puree quickly and pour back into pot of soup. Add lemon juice and stir. Add kale just before serving.

 

Linguine with Marina Sauce and Italian Sausage, Espadin

Serves 4

1 package dry linguine noodles

2 tablespoon olive oil

½ cup diced onion

¼ fine minced garlic

¼ cup finely chopped parsley

salt to taste

10-14 Italian sausage (out of casing)

4 cups fire roasted diced canned tomatoes

3 cups tomato sauce

Bring large pot of water to boil with plenty of salt. Once water is boiling, add noodles and gently stir. Cook for 9 minutes or until al dente. Rinse in colander under cool water. Marina sauce: Heat sauce pot and add olive oil to cover bottom of pot. Add onions. Cook until translucent. Add garlic and sauté for 3-5 minutes. Remove sausage and set aside. Add diced tomatoes and tomato sauce. Simmer for 15-20 minutes. Add fresh parsley. Blend with immersion blender if available. Regular blender is fine as well. Does not need to be blended thoroughly, sauce should still be fairly chunky and thick. Add sauce back to pot and reheat. Add sausage and stir to incorporate. Plate linguine noodles and ladle sauce with sausage on top.

 

Apricot Riesling Bread Pudding, South Coast Winery Resort & Spa

½ pound dried apricots, sliced

2 cups Riesling

2 cinnamon sticks

2 tbsp. granulated sugar

2 oz. butter, unsalted

Place all ingredients in a sauce pot and bring to a simmer. Simmer until almost all the liquid is reduced and apricots are reconstituted. Set aside.

8 slices brioche, cut to one-inch cubes

3 tbsp. butter, unsalted

2 cup milk

1 cup heavy cream

1 cup granulated sugar

5 whole eggs

1 tsp cinnamon

1 tsp vanilla bean paste

Place all ingredients in a bowl along with the apricot mixture from above and let sit until bread soaks up most of the liquid and softens. Spray four-ounce portion oven-proof cups with cooking spray and fill with mixture. Bake at 325 degrees for 12 to 15 minutes.

Chef’s tip: Serve the bread pudding with vanilla gelato or ice cream.

 

Grilled Eggplant, Tomato & Goat Cheese, Temecula Olive Oil Company

I medium eggplant, sliced into ¼ inch rounds

2 large tomatoes, sliced

1 (11 oz) log goat cheese

4 tablespoons traditional extra virgin olive oil

2 tablespoons vanilla and fig balsamico

salt and pepper to taste

Preheat grill for medium heat. In a large bowl, coat eggplant with olive oil and balsamico. Season with salt and pepper. Arrange half of the eggplant slices on a tray. Place a slice of tomato and a slice of goat cheese on each slice of eggplant. Sprinkle a little salt and pepper on the tomatoes and cheese. Top with remaining slices of eggplant, and secure each bundle with a toothpick. Lightly oil the grill grate, remove toothpicks, and arrange bundles on grate. Cook about 7 to 8 minutes, then carefully flip. Continue cooking for 6 to 7 minutes.

 

Sun Flower Focaccia, Temecula Olive Oil Company

2 ½ teaspoons active dry yeast

¼ teaspoon honey

1 cup warm water

Mix together then let sit for 5 minutes.

Add:

½ teaspoon fine sea salt

1 cup all purpose flour

Mix together.

Flour a clean, flat surface then add place dough and knead until smooth.

Oil a bowl (recommended: roasted garlic olive oil), then add dough and cover to let rise for one hour.

Oil a baking sheet using:

2 tablespoons roasted garlic olive oil

Add dough to sheet and flatten then dimple dough with fingers

Top with:

Olivasecca

Orange and yellow thinly sliced bell peppers

Place olivaseccas in clusters and bell pepper slices around it so resembles a flower.

Add decorations:

Mini bell peppers cut as round circles

Capers (fill in center of pepper rounds)

Cherry tomatoes, sliced

Chives, long sprigs (resembles flower stems)

Basil leaves (resembles leaves on flower stems)

Drizzle with basil olive oil

Sprinkle pinch of salt

Bake in 450 degree oven for 15 to 20 minutes.

 

Spicy Thai Noodles, The Restaurant at Leoness

Serves 2

6 oz dried rice noodles

1 tablespoon dark sweet soy sauce

1 tablespoon soy sauce

1 ½ teaspoon oyster sauce

1 ½ teaspoon fish sauce

4-5 red Thai chilies, stem off

1 tablespoon garlic, minced

2 tablespoons vegetable oil

½ yellow onion, sliced

6 oz boneless, skinless chicken breast, cut into bite size pieces

1 tomato, cored and cut into small wedges

2 fresh young green peppercorns (optional but recommended)

1 ½ cups Thai basil

Cook the noodles as directed on packaging. Mix sauces together in a small bowl and set aside. Mice chilies and add minced garlic. Mash them together with the flat side of a chef’s knife to form a coarse paste. Bring a large wok or skillet to medium heat and heat the oil. Add the chili garlic paste and stir fry until fragrant, 10-20 seconds. Add onion and stir until softened and slightly browned, 1-2 minutes. Add meat and stir until browned, 3-4 minutes. Push everything to the side and with a spatula add the noodles in the center. Pour sauce on top of the noodles and stir evenly to distribute. Add the tomato and green peppercorn (if using) and stir to mix well. Cook until noodles are softened and just a bit browned or charred. Let the noodles sit for a minute off the heat then add the basil. Stir until basil is softened and everything is fully mixed together. Serve immediately.

 

Ponte Sundried Tomato Bread, The Restaurant at Ponte

Yield: 3 loaves, 1 lb each

Dough Ingredients:

1 packet dry yeast

3 cups bread flour

1 ½ cups water

¼ cup olive oil

2 ½ teaspoon salt

2 ½ teaspoon sugar

2 teaspoon dry Italian seasoning

Additional Indredients:

1 small container basil pesto

1 small container sundried tomato tapenade

(needs minced garlic and olives in the mix)

Grated parmesian cheese

½ cup olive oil

Bread mold or baking dish

In stand up mixer, add all dough ingredients into mixing bowl. Using hook attachment, begin mixing on low speed until incorporated. Switch to medium speed. Mix for 10-15 minutes or until dough is smooth.

As the dough mixes, look for wet or dry dough. If too wet (doesn’t come off sides of the bowl) add flour a bit at a time to tighten dough until it comes off sides. If too dry (dough would tightly around the hook) add a little water to relax the dough.

When finished, pour onto lightly floured surface and divide into thirds. Stretch the first layer of dough into a rectangle about the size of a 81/2x11 paper. Smear sundried tomato tapenade over the first layer. Lay the second layer on top of the first and stretch evenly across. Smear basil pesto evenly over the second layer. Stretch the last layer evenly over the second. Drizzle and sear olive oil and sprinkle grated parmesan cheese over the top.

Cut stacks of dough into long strips in a horizontal direction, then cut the strips into small squares. Carefully roll into balls and coat evenly with tomato, basil and cheese mixture. Spray bread mold with vegetable oil. Divide the dough balls into three portions and fill the bread mold. Proof until dough doubles in size. Bake at 350 degrees for 15 minutes or until golden brown.

ABOUT TEMECULA VALLEY AND VISIT TEMECULA VALLEY  
Temecula Valley is prepared to welcome visitors. The businesses have strict cleaning and safety protocols to ensure everyone’s safety and comfort. They have met and often succeeded county and state requirements because visitors and their employees’ health are top priority.  

Temecula Valley Southern California Wine Country is a year-round vacation destination, located 60 minutes from San Diego, Orange County, Palm Springs, and 90 minutes from Los Angeles. 

Temecula Valley Wine Country is widely recognized for its scenic vineyards, award-winning wines, and experiential wineries. The popular boutique destination includes the Temecula Valley Wine Country as well as historic Old Town Temecula, and Pechanga Resort Casino. It also was named as a 2019 Wine Enthusiast 10 Best Wine Travel Destination. 

Visit Temecula Valley is the region’s official tourism marketing organization and resource for visitors. The Visitors Center is located in Old Town Temecula. For visitor information and assistance, please call (888) 363-2852 or go to VisitTemeculaValley.com. 

Author: Annette Brown

If you see, hear or read about Temecula Valley, chances are it originated from Annette. When not pitching stories, she’s is often traveling around Temecula Valley showing media the amazing people and places that make the destination an unforgettable experience. Nearly 30 years, Annette has been working in public relations and marketing. Annette joined the Visit Temecula team in 2011 and is the Director of Public Relations.