Dinner

Sugo All’Amatriciana

Sugo All’Amatriciana 1200 750 Round Pond Estate

This traditional pasta sauce is based on Guanciale (cured pork jowl), Pecorino cheese, and tomato.  Originating from the town of Amartice in mountainous Lazio, the Sugo all’Amatriciana is one of the best-known sauces in Italian cuisine, and pairs wonderfully with our Proprietary Super Tuscan.

Ingredients:
1 lb guanciale or bacon, diced
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
4 each garlic cloves, chopped
1 tsp herbs de Provence
28 oz can San Marzano tomatoes, chopped, seeds removed, and juice reserved
4 oz Pecorino Sibillini, grated (Pecorino Romano is an acceptable substitute)
As needed – salt & black pepper
1 box of pasta of your choice (bigger noodles are better)
8 cups water
1 cup parmesan, grated

In a medium saucepan over medium heat, sauté the guanciale in a tablespoon of olive oil until the edges start to crisp and the fat releases, then add the garlic and herbs de Provence.  Allow to become aromatic.  Add the tomatoes and juice; bring the sauce to a simmer; then turn down the heat.  Simmer for 2 hours and stir occasionally.  If the sauce becomes too thick towards the end, add a bit of water.

Meanwhile, bring water to a simmer, then add pasta. Cook until al dente.  Serve a heaping mound of pasta in the middle of a warm bowl and top with spoonfuls of the rich sugo sauce.  Enjoy!

Serves 6

parm mushroom gnocchi

Parmesan Gnocchi With Mushrooms

Parmesan Gnocchi With Mushrooms 1200 750 Round Pond Estate

This Parmesan Gnocchi with Mushrooms is easier to make than you think and makes such an impressive entrée when paired with our Reserve Sauvignon Blanc.

Ingredients:
12 oz water
1-1/2 sticks unsalted butter
9 oz all-purpose flour
6 eggs
7 oz Parmesan cheese, grated
8-10 oz hen of the woods mushrooms
4 Tbsp shallots, minced
1 bunch lemon thyme, leaves only
8 oz salsify, peeled and diced
salt and pepper to taste
1 Tbsp parsley leaves
2 oz arugula, chiffonade
2 Tbsp Parmesan cheese, grated
2 Tbsp Round Pond Estate Italian Varietal Extra Virgin Olive Oil

Simmer water and 1 stick butter until butter is melted. Add flour and cook, stirring until dough pulls off walls of the pot. Add dough to mixer fitted with a dough hook. Mix batter on low speed, and add eggs one at a time. Add cheese to melt.

Fill a pot with boiling water. Put dough in a pastry bag fitted with 1/2-inch diameter tip and pipe the dough into boiling water while cutting at 1-inch intervals to form dumplings. Remove dumplings when they float to the top and dry on clean parchment paper. Gnocchi are now ready to cook or freeze.

Heat a nonstick pan over medium heat and prepare to sauté all mushrooms in 4 batches. For each batch, add 1/2 tablespoon butter to the pan, then sauté mushrooms with 1 tablespoon shallots, 1 teaspoon lemon thyme, salt, and pepper. As batches are finished, keep warm on clean parchment paper.

Add 1 tablespoon butter to a clean pan. Add salsify and sauté until just tender (5-7 minutes). Season with salt and pepper to taste, and reserve with mushrooms.

Heat a nonstick pan over medium-high. Heat 1 tablespoon butter until foamy and lightly browned. Toss in a single layer of gnocchi and let them brown for 1-2 minutes.

Do not shake the pan while gnocchi are browning, but do shake the pan to turn gnocchi once they are brown.  Add mushrooms, salsify, remaining herbs, and Parmesan. Toss, plate and serve warm, drizzled with olive oil.  Enjoy!

Wine Country Beef Stew

Wine Country Beef Stew

Wine Country Beef Stew 1200 750 Round Pond Estate

This simple beef stew is one we love here at Round Pond, using the bounty from the garden to warm our kitchens and tummies on cold days.  Pair it with our Reserve Cabernet Sauvignon.

Ingredients
1 1/4 lb beef sirloin, diced
1 cup red wine
1/4 cup + 1 tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
4 oz carrot, sliced
8 oz Yukon gold potato, diced
1 large yellow onion, quartered and separated
1 cup all-purpose flour
4 Tbsp butter
2 Tbsp thyme chopped
1-2 bay leaf
1 cup Lacinato kale, chopped
4 oz cooked bacon
6 cups beef stock

In a medium pan, heat 1 tbsp of Italian Varietal Extra Virgin Olive Oil and add beef. When beef is cooked add the Cabernet Sauvignon and let reduce by half.

In a separate large pot, heat the remaining oil and the butter. Add potatoes, onion, and carrots and saute for about 3 minutes.  Add the flour to the vegetables and stir until coating all the vegetables.  Next, add the beef stock and bring to a simmer while stirring constantly.  Add beef and wine to the vegetables, then add the thyme, bay leaf, kale, and bacon.  Let cook on low heat for about 20 minutes, stirring occasionally.

Season to taste with salt and pepper, remove bay leaf and serve.  Enjoy!

Creamy-Cauliflower-Soup

Creamy Cauliflower Soup

Creamy Cauliflower Soup 1200 750 Round Pond Estate

Here’s simple, delicious cauliflower soup that will warm you up in no time!  Especially created to pair with our Reserve Sauvignon Blanc, this creamy, satisfying soup is sure to drive the chill from your bones.

Ingredients:
2 heads cauliflower
2 qts whole milk
1/2 lb butter
2 bunches scallions, diced
1/4 cup Round Pond Estate Infused Chili Oil
dash of paprika

Begin by taking the stem off of the head of the cauliflower, and break the head into florets. Place the florets into a large pot, and add the milk and butter. Simmer on medium heat until the cauliflower is soft.

Transfer mixture to a blender and purée.  Season with salt and white pepper to taste.  Pour into espresso cups or bowl, then drizzle with Chili Oil and garnish with scallions and a dash of paprika for color.  Enjoy!

Flammekueche

Grilled Chicken Flatbread

Grilled Chicken Flatbread 1200 750 Round Pond Estate

This barbeque chicken flatbread is baked on the grill for that characteristically crispy, smoky crust that makes good flatbread great.  A perfectly chewy-crisp crust and tangy homemade barbeque sauce create the perfect base for the yummy chicken and creamy goat cheese toppings.  Pairs wonderfully with our Proprietary Red Wine.

Ingredients
2 each boneless, skinless chicken breast
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
salt & pepper as needed
2 cups Cab-Merlot BBQ Sauce (Recipe on our blog)
½ each red onion, thinly sliced
1 lb fresh pizza dough (from Whole Foods)
½ each fennel, thinly sliced
1 cup shredded Monterey jack cheese
1 cup shredded cheddar cheese
¼ cup cilantro leaves
8 tbsp fresh goat cheese

For the Chicken:  Season chicken breasts with salt & pepper, then sear on both sides in a sauté pan. Once seared, finish in a 375F oven until cooked through.  Remove and let the chicken cool.  Chop or shred chicken and toss with ¾ of the BBQ sauce, let marinate about an hour.

For the Flatbread:  On a floured surface, dust ½ the pizza dough with flour.  Use a rolling pin to stretch the dough out to 12 inches.  Once stretched, place dough on a piece of floured parchment paper.  Now start grilling!  With the grill on medium-high (about 350-400 degrees), flip the dough onto the grill – dough side down, parchment side up.  Peel off the paper.  Cook covered for 3 – 4 minutes, until the crust puffs on top and gets grill marks on the bottom.  If the dough sprouts any big bubbles, pop them if you can.

Transfer the crust to a cookie sheet or large platter, grilled side up.  Spread half of the remaining BBQ sauce on the pizza dough and top with marinated chicken, red onion, fennel, and then both shredded cheeses.

Turn down the grill heat, and transfer flatbread back to the grill and cook until crust is cooked through, the toppings are hot, and the cheese is bubbly, about 3 – 4 minutes.  If you have a barbecue with a lid, cooking them covered at this stage helps heat the toppings. Remove from the grill to a pizza stone or large baking sheet. Garnish with cilantro and crumble the goat cheese on top.

Cut into wedges and enjoy!

Our Favorite Harvest Recipes

Our Favorite Harvest Recipes 1200 750 Round Pond Estate

Autumn is here, and that means one thing…Harvest Season!  We have collected 6 brand-new recipes to share with you, all inspired by this wonderful season.  Enjoy, and happy harvest!


 

Balsamic-Glazed Chicken with Beets & Figs

A seasonal addition to our Il Pranzo menu, this delicious grilled chicken recipe is full of gorgeous autumn colors and flavors.

Charred Pole Bean Salad

This gorgeous salad is another new addition to our Il Pranzo menu and is ripe with colorful beans, late cherry tomatoes, and a fresh lemon-dill vinaigrette.

Balsamic Fig & Feta Spread

Caramelized figs and feta and delectable balsamic make up this creamy spread that is decadent, elegant, and so easy to make.

Harvest Jambalaya

This hearty dish is full of fresh late summer and autumn vegetables with a bit of flavorful heat to warm you up from the inside.

Classic Bolognese

This traditional Bolognese recipe creates a bit of magic as it simmers low and slow for hours resulting in a sauce that is surprisingly delicate in flavor, creamy, and so aromatic.

Greek Walnut Cake

“Karidopita” is a well-loved Greek dessert, full of all kinds of autumn spices.  Drizzled with its honeyed syrup, it’s so delicious and perfect for the upcoming holidays!

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Wine Country Cioppino

Wine Country Cioppino 1200 750 Round Pond Estate

Being on the bay, there is a plethora of fresh seafood offered at the majority of restaurants in San Francisco. With that in mind, Chef Jamie has created this wonderful Wine Country Cioppino featuring clams, shrimp, mussels and crab. This pairs excellently with our Rosato di Nebbiolo or Proprietary Super Tuscan wines.

Ingredients:
3 Tbsp Round Pond Estate Italian Varietal Extra Virgin Olive Oil
1 fennel, sliced
1 yellow onion, diced
6 garlic cloves, minced
1 tsp chili flakes
¼ cup tomato paste
2 cans diced tomatoes in juice
2 cups dry white wine
5 cups fish or seafood stock
1 lb Manilla clams
1 lb shrimp
1 lb mussels
1 lb Dungeness crab meat
1 Baguette, Sliced on a Bias and Grilled or Baked
8 Tbsp Meyer Lemon Aioli (see below)
4 Tbsp Round Pond Estate Chili Infused Olive Oil
Fennel Tops, as needed

Start by adding the Italian Varietal Olive Oil to a large sauce pot on medium heat. Add the fennel, onion, garlic and chili flakes. Cook until the fennel and onion become translucent. Add the tomato paste and cook until slightly caramelized. Add the tomatoes, wine, and stock. Cook on a low simmer for about 30 minutes. Add the shrimp, clams, and mussels. Cook until the clams and mussels open, then add the crab meat and cook until warmed through. Ladle the cioppino into four bowls and drizzle with the aioli and Chili Infused Olive Oil. Top with the baguette slices and fennel tops.  Enjoy!

Serves 4

For the Meyer Lemon Aioli
Ingredients:
1/2 cup Meyer Lemon juice
2 egg yolks
2 cups Round Pond Estate Italian Varietal Extra Virgin Olive Oil
2 tsp salt

Begin by placing the yolk and lemon juice in a food processor. Turn it on and process until the mixture becomes slightly foamy. Slowly start to add the Italian Varietal Olive Oil in a very slow stream until all of the oil is incorporated. Season with salt and reserve for the Cioppino.

Steamed Mussels With Vadouvan Spice

Steamed Mussels With Vadouvan Spice 1200 750 Round Pond Estate

This fantastic Steamed Mussels with Vadouvan Spice dish is full of teasing flavors to excite your palate.  Smoky spice is enhanced with the bite of jalapeno and tempered with a light white wine, shallot, and garlic broth.  Pair with our delightful Rutherford Sauvignon Blanc for an easy and elegant supper to remember.

Ingredients
8 slices sourdough bread
3 pounds fresh mussels
¼ cup Round Pond Italian Varietal Extra Virgin Olive Oil 
2 each shallot, thinly sliced
6 each garlic cloves, thinly sliced
1 each jalapeno, thinly-sliced rings
1 ½ cup white wine 1 cup heavy cream
3 Tbsp Vadouvan spice
2 each lime, quartered
8 sprigs cilantro
2 Tbsp Round Pond Infused Chili Oil 
salt & pepper

Drizzle the sourdough bread slices with Italian Varietal Extra Virgin Olive Oil and season them with salt and pepper.  Place on a grill and lightly char them until they are crispy on the outside but soft on the inside.  Slice diagonally in half. Set aside until the mussels are ready.

Next, start the mussels by adding about a tablespoon of oil to a large, flat-bottom pan. Add the sliced garlic, shallots, and jalapenos.  Cook on medium heat for about 2 minutes, then add the mussels.  Turn the heat to high and toss the mussels around in the pan.  Once the pan is hot, add white wine and cover pan until the mussels steam themselves open.  Once open, add the cream and Vadouvan spice.  Let mussels cook in the cream and Vadouvan for about 3 minutes, then season the broth to your liking with salt and pepper.

Scoop mussels into 4 large bowls, adding equal amounts shellfish and broth to each bowl.  Garnish each bowl with a couple lime wedges, cilantro sprigs, Infused Chili Oil and the grilled bread.  Enjoy!

Serves 4

lemon-hemp-seed-pesto

Lemon Hemp Seed Pesto

Lemon Hemp Seed Pesto 900 600 Round Pond Estate

Submitted by Pondie Sophia DiSantis, this flavorful lemon hemp seed pesto full of greens, protein and a hint of lemon. Creamy and filling, toss with your favorite pasta or salad for a delicious, healthy and super easy meal.  Check out more of Sophia’s recipes on her beautiful blog at Veggies Don’t Bite.

Ingredients
1 cup baby spinach
2 cups fresh basil
1 cup hemp seeds
Himalayan pink salt and ground black pepper to taste
1 tablespoon crushed garlic
juice of 1 small lemon
2 Tbsp Round Pond Meyer Lemon Olive Oil
¼ – ½ cup water or veggie broth to bring to desired consistency

Note: The lemon gives this pesto a tangy taste, so if you prefer less tang, cut the lemon down.  I like to double or triple the recipe and store in the freezer for quick meals.

Place all ingredients in a food processor and blend until well mixed, adding water or veggie broth to bring the pesto to desired consistency.  Taste and adjust seasonings to desired taste.  Enjoy!

 

Grilled Lamb Skewers

Grilled Marinated Lamb Skewers

Grilled Marinated Lamb Skewers 1200 750 Round Pond Estate

These grilled marinated lamb skewers are easy to make and pack delicious flavor.  Lamb is a classic accompaniment to our Proprietary Super Tuscan wine, due to its gamy richness and this marinade’s garlic & thyme accents heighten the paring.  Add a liberal dusting of salt and fresh cracked black pepper before you grill and even the biggest lamb skeptics will become believers.

Ingredients 
3 cloves garlic, peeled but left whole
2 Tbsp shallots, minced
2 Tbsp thyme, chopped
1–2 cups Round Pond Italian Varietal Extra Virgin Olive Oil
1 bay leaf
1 ½ lbs leg of lamb, excess fat removed
3 shallots or small yellow onion, sliced horizontally
12 skewers soaked in water overnight or metal skewers
Salt and pepper to taste


Place peeled garlic cloves, shallots, thyme, and bay leaf into a small pot, then cover completely with Italian Olive Oil.  Bring to a light simmer over medium heat; reduce heat to very low and poach for 35 to 45 minutes to create a confit of garlic.  When done, garlic should have the texture of a boiled potato.  Allow to cool in oil and remove bay leaf.  Allow oil to cool completely, then puree in food processor until it becomes a smooth paste.

While garlic is poaching, trim and cube lamb into 1″ cubes, then skewer three or four pieces per stick, alternating with the sliced shallot.  Coat each lamb skewer with marinade, and rest overnight to infuse the flavors.  Add a liberal dusting of salt & fresh cracked black pepper to lamb before it hits the grill.  Grill lamb over an open flame on high for approximately 2-4 minutes per side or until desired doneness has been achieved.  Enjoy!

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