Recipes from our Cooking Classes

Posted by Keith Wallace

This is the recipe from a previous cooking class. Check out our list of upcoming wine and food pairing classes.

Cooking Classes with Keith Wallace.

Fennel, Orange and Olive Salad

  • 3 peeled oranges
  • 1 fennel bulb, very thinly sliced
  • 1 cup arugula
  • 3/4 cup pitted kalamata olives, halved
  • 3 shallots, diced
  • 2 cups orange juice
  • 2 teaspoons orange zest
  • 1/4 cup red wine vinegar
  • 2 teaspoons honey
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil

In a small saucepan over medium-high heat, add the orange juice and zest. Bring to a boil. Drop to a simmer until reduced to about 1/4 cup. Turn off the heat and add the red wine vinegar, shallots, honey, salt, and pepper. Whisk to combine and allow to sit for 5 minutes thoroughly. Add the oil in a thin, steady stream until completely incorporated and emulsified. Let chill.

Segment the oranges. Place in a bowl with the fennel, arugula, and black olives. Chill. Toss gently with the sauce, then serve.

Acquerello Carnaroli with Shiitake

  • 1 cup Acquerello Carnaroli rice. Substitute arborio rice, if you prefer.
  • 1 teaspoon extra virgin olive oil
  • 2 shallots peeled and diced
  • 8 to 10 Crimini mushrooms, wiped clean and sliced
  • ½ cup red wine
  • 3 cups broth (beef, chicken, or veg)
  • 1 sprig fresh oregano, leaves only, minced
  • Salt and pepper to taste
  • 1/3 cup grated Romano cheese

Put the olive oil in a skillet and heat over medium heat. Add the rice and lightly toast for about two minutes. Add the onions and mushrooms and saute until tender. Add red wine, stir until absorbed. Slowly stir the stock into the rice (pro tip: keep the heat consistent and do not flood the rice. Slowly add the stock over a 10 minute period.) Stir in the cheese and serve.

Olive Oil Poached Salmon with Rustic Tomato Saffron Sauce

2 six ounce salmon fillets
¾ cup extra virgin olive oil
kosher salt and freshly ground black pepper

1 tsp olive oil
3 large shallots, sliced in thin rings
2 pinch saffron
2 cups roma tomatoes (canned)

In a pot over medium-high heat, add the oil and the shallots. Once the shallots are translucent, add the tomatoes. Bring to boil, then simmer for one hour.

Generously season the salmon with salt and pepper. Place the fillets in a vacuum bag and top with half the aromatics, making sure they touch the meat. Flip the bag over and repeat on the other side with remaining shallot rings, basil, and dill. Pour the olive oil into the bag. Set water oven to 126.2° Uses the displacement method (Archimedes Principle) to remove the air and zip the seal. Submerge the pouch and cook for 20 minutes. Remove the fillets

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