Cooking For Pinot
Over the years I have accumulated quite a collection
of recipes that pair beautifully with Pinot Noir or use
Pinot Noir in the preparation. I have personally tried
each one of the recommended recipes and would like
to share a recipe with you periodically in the PinotFile.
I call the feature, “Cooking For Pinot”
This recipe comes from Amar Santana, Executive Chef of Charlie Palmer at Bloomingdales, South Coast
Plaza, Orange County, California. It is part of Charlie Palmer’s Kitchen Technique Cooking Series.
Prosciutto Wrapped Ahi Tuna Loin
Parsnip Puree
Candied Kumquats
Pinot Noir Star Anise Reduction
Prosciutto Wrapped Ahi Tuna Loin
2 6 oz pieces of Ahi tuna
4 slices of thinly sliced Parma ham
Method: Thinly slice Parma ham. Lay ham flat on surface and wrap Ahi tuna tightly. In a hot pan, saute prosciutto
wrapped tuna loin on all sides until crisp.
Parsnip Puree
8 oz of parsnip, peeled and chopped
1 garlic clove smashed
Salt and pepper to taste
Method: In a stainless steel pot combine parsnip, garlic and cream, cover and cook for 20 minutes at low heat. Transfer to
a blender and puree until smooth.
Candied Kumquats
8 oz sliced kumquats
1 cup sugar
1.5 cup water
2 star anise
1 cinnamon stick
Method: Combine all ingredients and bring to a boil and then cool down to room temperature.
Pinot Noir Reduction
4 cups Pinot Noir
1 thyme sprig
2 shallots
2 garlic cloves
3 star anise
4 oz butter
Method: In a stainless steel pan reduce wine with all the ingredients except the butter. Reduce until almost dry. Whisk in
the butter a small amount at a time, then when all the butter is emulsified, strain and keep warm.
