Salmon Wellington or Salmon en Croute, a gourmet dish with a festive touch. Take your dinner to the very next level, and pare with our New Release 2021 Pinot Noir Rosé.
Servings: 4 people
Calories: 551 kcal
- 2 salmon fillets
- 1 ready-rolled puff pastry sheet
- 1 onion
- 2 cups fresh spinach
- 3 tablespoon cream cheese
- 1 teaspoon lemon juice
- 1 teaspoon fresh dill
- salt and pepper to taste
- 1 egg
- 1 tablespoon butter
- Pre-heat the oven to 200 degrees Celsius (390 Fahreneheit).
- Peel and chop the onion, melt the butter in a pan, then sautee the onion until soft.
- Add the spinach, and stir well, until it wilts, season well with salt and pepper, and take off the heat.
- Leave to cool, then add the chopped dill, cream cheese, and lemon juice and mix well.
- Beat the egg lightly, then arrange the salmon fillets on the puff pastry sheet, brushing the egg around the edges.
- Top the salmon with the spinach sauce, wrap the puff pastry around the salmon fillets, brush with more egg on top, then bake in the oven for about 15 minutes or until golden.
- Serve hot or cold.
Help Elevation Ten and Yolo Crisis Nursery wipe out child abuse and neglect!
April is child abuse awareness month, and we are partnering with Yolo Crisis Nursery to collect baby wipes to add to care packages for local families in need. If you are an Elevation Ten Club Member, visit us for tasting in the month of April with baby wipes for donation, and we will spread the love with a special treat to enhance your tasting experience.
Non-Members with donations will become a Member for the Day and enjoy complimentary tasting for 2, and 20% off your purchase of wines on the day of your reservation.
Click here to donate directly or learn more about the Yolo Crisis Nursery.
A few bullet points we found very encouraging...
- The Nursery is 1 of only 4 in the state. They are the only one providing a licensed day care program and preschool. They are also the only one with 100% of staff trained in trauma-informed care.
- 20 years since they opened the doors – and have served 7500 children
- 100% trauma informed staff
- State licensed certified preschool
- Licensed care for parents and foster parents so they can work
- 24/7 care for up to 30 days
- Parents MUST participate fully in a specific plan to treat the crisis that brought them to our door. The plan is developed with the parent and one of their social workers during the child’s 30 days stay.
- They have 8 unique programs and wrap around services
- Their goal is to stabilize the family in 30 to 45 days: employment, housing, therapy
- 98% of our families are not referred to CPS
YIELD: 4 servings
TIME: 30 minutes
Steak au poivre sounds as if it would be difficult, but it is actually quite simple to prepare, and makes an easy and elegant (perhaps somewhat pricy) meal. Essentially it is a sautéed steak, with a quick pan sauce. This version made with black peppercorns and Sichuan pepper tastes bright but not overpoweringly peppery or boozy. If you serve it with scallion-mashed potatoes, your home cooked steak au poivre will put the best neighborhood bistro to shame.
- 4 beef tenderloin steaks, 6 ounces each, cut 1 inch thick
- 1 tablespoon coarsely crushed black peppe
- 1 teaspoon coarsely crushed Sichuan pepper
- 2 tablespoons unsalted butter
- 2 large shallots, finely diced
- 1 ½ cups rich beef or chicken broth
- 1 tablespoon Cognac or bourbon
- ¼ cup crème fraîche
- 1 bunch watercress, for garnish
- Put steaks in a shallow dish and season well on both sides with salt. Sprinkle black pepper and Sichuan pepper evenly over steaks. Press pepper into both sides with hands and leave for 10 minutes.
- Put a large cast iron skillet over high heat. When surface is nearly smoking, swirl 1 tablespoon butter in the pan and add steaks. Adjust heat as necessary to keep steaks sizzling briskly.
- Cook for 2 minutes on first side; seared side should be nicely browned. Flip and cook for 2 minutes more. Transfer steaks to a warm platter.
- Make the sauce: Add 1 tablespoon butter to the pan. Add shallots and sauté for a minute or so, stirring, until they begin to brown. Add broth and bring to a brisk simmer. Add Cognac and continue to simmer until reduced by half, 3 to 4 minutes. Stir in crème fraîche and cook until sauce is lightly thickened.
- Return steaks to pan to warm, spooning sauce over them and turning once. Arrange steaks on platter or individual plates and top with more sauce. Garnish with bouquets of watercress and serve immediately.
Article by Visit California
By the numbers, the Yolo County town of Clarksburg is a pretty modest place. After all, this historic Central Valley community along the Sacramento River has a population of slightly more than 400 residents and sits at an elevation barely 10 feet above sea level.
But those details only tell part of Clarksburg’s story. Because the number that might just matter the most for visitors to this surprising wine region is 40. That figure represents the big daily temperature swings that Clarksburg can experience during summer, as afternoon maritime winds blow in from the coast, resulting in cool nights after hot days in the California Delta. This temperature variation creates ideal conditions for growing 35 different grape varietals, and Clarksburg is best known for its Chenin Blanc and Petite Sirah.
There’s no better place to discover Clarksburg’s diversity of winemaking than at the Old Sugar Mill, a renovated sugar beet refinery built in 1934 that now houses 14 outstanding wineries. Among the premium wineries you’ll find in this impressive brick complex is Elevation Ten Winery, which was named in honor of Clarksburg’s humble altitude. Elevation Ten has earned multiple gold medals at the prestigious San Francisco Chronicle Wine Competition, including one in 2021 for a Cabernet Sauvignon Reserve. For a unique tasting experience, try the Elevation Ten Getaway, during which you’ll enjoy brunch and visit one of its grower's vineyards.
Three Wine Company specializes in such traditional California wines as Zinfandel, Carignan, and Mataro that are sustainably produced by vintners Matt and Erin Cline, while Todd Taylor draws serious oenophiles to the mill for his handcrafted, single-vineyard red wines. Among them is a Primitivo made from grapes grown in the Shenandoah Valley, a region in the nearby Sierra foothills. Roger Smith, keyboardist for the East Bay soul and funk band Tower of Power, founded Bump City Wine Co., and the group occasionally performs special concerts at the Old Sugar Mill. Check the mill’s calendar for upcoming events and the tasty lineup of food trucks on weekends.
Beyond the Old Sugar Mill, follow the backroads near town, crossing historic bridges over meandering sloughs, and go directly to the source to discover the treasures waiting in the Clarksburg American Viticultural Area. Back in the 1960s, Warren Bogle planted the first vineyards around Clarksburg and Bogle Vineyards remains a family operation (the Bogles have farmed the area for six generations) that’s celebrated for its heritage Petite Sirah. Julietta Winery is a more recent arrival to the Clarksburg scene and is known for its crisp Chenin Blanc, as well as spectacular sunsets.
Take a drive from Clarksburg along lazy River Road, which winds along the banks of the Sacramento. Or get out on the river with Sacramento River Cruise, which offers private two-hour guided tours from the Clarksburg Marina in the Roccus, a refurbished New England lobster boat. Savor craft beers and local wines paired with cheese and charcuterie plates while taking in the gorgeous river scenery and such landmarks as the Freeport Bridge, a truss span built in 1929.
Barbecue lovers (and fans of California craft beers) will definitely want to head over to Husick’s Taphouse, a restaurant in a onetime general store and post office building that’s more than 130 years old. Regulars recommend the tri-trip, the house-made cornbread with honey butter, and a cheddar-bacon mac and cheese. Or for another classic Clarksburg eating experience, bite into juicy cheeseburgers and dine along the river at the Dinky Diner, a tiny wood-shingled trailer parked at the marina.