NEWS
Moong-Masoor Dal Tadka | Recipe from Varinder's Mom
There are some recipes that just speak of home and this is one of them. Dal is a term in several Indian languages that refers to dried lentils, legumes and beans. It’s as staple as it gets when it comes to the Indian diet. This version uses husked and split yellow and red lentils. The texture of this dish is soupy, but with a creamier texture than that of a straight broth. We sometimes call it peeli dal – meaning yellow dal – for its obvious golden appearance when finished. Moong-masoor dal is a classic Punjabi comfort food and it can be paired with white basmati rice or fresh rotis (Indian flatbread). These lentils would be mild on their own, but with the tadka or tempering with aromatics, makes it anything but.
Apr 14, 2020 at 11:00 AM
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Balance and Nature
Hello everyone,
The buds are breaking on the vineyard because for the vines, the cycle continues as it always does. That's the thing about nature, isn't it? The sun rises each day and the plants soak it in. The birds are especially active. Quails rapidly walk in their funny line formation. The sparrows and finches are singing while they splash in the pool. The hawks feel a little more freedom in the air. But, then again, they always felt that freedom.
We are bearing witness to a time that forces reflection and makes you take notice: There is life out there that is seemingly unaffected by the ongoing crisis. Our vineyard tells us that spring is here. As a living, breathing space, it has its own pulse and we feel it. There is an inherent spiritual connection to nature. We breathe in its energy and breathe out gratitude for being allowed to take care of it.
We'll ask you again: How are all of you? Please feel free to drop us a line about anything at all.
Nature's balance and our connection to it has been our muse this past week. Here's what we cooked, drank, listened to and read to each other.
Cooking and Drinking
Varinder's recipe for Halibut with Saffron Beurre Blanc and Copia's White Blend
Listening
Indian Classical/Western Fusion Playlist
Reading
"Daffodils" by William Wordsworth
As always, if there is anything that you need, please reach out by replying or calling (805) 835-6094.
Warmly,
Anita and Varinder Sahi
"In every walk with nature, one receives far more than he seeks." - John Muir
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Apr 7, 2020 at 10:00 AM
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Halibut with Saffron Beurre Blanc | Recipe from Varinder Sahi
As a winemaker, he is always striving to strike a balance in wine acidity, alcohol, fruit concentration and tannins. When everything is in harmony, we’re all well-fed happy campers. A more classic version of beurre blanc uses white wine vinegar and cream with shallots at its base. We like a racy version that uses fresh lemon juice as the acid and rich grass-fed butter as the fat. These ingredients along with a dry white wine and aromatic saffron threads create an emulsification that is both luxurious and flavor-packed. We choose to bathe an oven-roasted halibut in this delicious sauce. Try it and you won’t regret it!
Apr 7, 2020 at 10:00 AM
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Grenache loves Pizza!
Grenache loves pizza! It's been tried, tested and we completely agree. We're down to the last few cases of our 2016 The Pope (100% grenache), and pizza is a great shelter-at-home dinner!
Apr 3, 2020 at 5:07 PM
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Beet Salad | Recipe from Anita Sahi
Recently, Sarah, our hospitality manager ventured out to templeton, where our prized local farmer’s market takes place every week. There was something so comforting about knowing that, while we are all sheltering in place during the corona virus outbreak, that we still have access to fresh and healthy produce. What’s more is that we can support our local farmers during this time when industry has all but halted. Sarah picked us up some delicious red and golden beets. I went to work immediately on a refreshing, crunchy salad that would end up being an accompaniment to a roasted sockeye salmon.
Mar 31, 2020 at 10:00 AM
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Indian Goat Curry | Recipe from the Sahi Family
We recently made a meaty goat curry that had a soupy broth, mild warming spices and big flavor. We were feeling like going big, so we paired it with our 2016 Cure Reserve Syrah (L'Aventure and Copia Estate Vineyards), which is juicy, rich and big on fruit.
The recipe is included here for you to enjoy. Stay positive, stay safe and support small businesses whenever possible. We will be in touch throughout the next few weeks with some additional offers and recipes.
Mar 24, 2020 at 1:43 PM
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