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Recipes
Send us your favorite (special) recipes and we'll post them here.

We are proud to present a special recipe from .  In 1998, Terrance was honored by Food & Wine magazine as one of its 10 "Best New Chefs in America" and in 2002, Brennan was nominated by the esteemed James Beard Foundation as one of the best chefs in New York.

Terrance recommends his signature Daube of Beef Short Ribs to accompany Silver Oak's 1999 Cabernet Sauvignon. He believes, "The combination of this hearty meat dish and Silver Oak's 1999 Napa Valley Cabernet Sauvignon creates the perfect balance of bold, rich flavors."

Heat the olive oil in a heavy saute pan. Add the onions, celery, and carrots. Sauté until the onions are translucent, about 6 minutes. Add the garlic, bay leaves, rosemary, thyme, peppercorns, orange peel, and Cabernet Sauvignon. Simmer for 10 minutes. Remove from heat and let cool completely.

Place the beef in a non-reactive casserole or bowl. Cover with the wine mixture and marinate for 24 hours.

Strain the marinade into a sauce pot and reduce by three quarters. Place the beef in a clean casserole. Add the reduced marinade and the veal stock. Bring to a simmer. Cover and place in a 325 degree oven for 31/2 to 4 hours, or until the meat pulls easily from the bones. Remove the meat from the sauce and let cool. Remove any excess fat and set the meat aside.

Strain the sauce through a chinois into a sauce pot. Add the olives. Simmer, skimming continuously to clarify, for 20 to 30 minutes or until the sauce is slightly thickened and coats the back of a wooden spoon. Strain the sauce back over the beef.

With Valentine's Day just around the corner, we've asked of San Francisco's Citizen Cake to share a fitting dessert for a romantic Valentine's Day feast. Falkner is one of the most celebrated pastry chefs in the United States. Recently named a "Dessert Star" by Bon Appétit magazine, and the 1999 "Pastry Chef of the Year" by San Francisco Magazine, her dessert creations have become the talk of the pastry world.

•  1 cup (7 oz.) almond paste
•  1 3/4 sticks (7 oz.) butter, soft
•  1 cup (7 oz.) sugar
•  5 eggs
•  1 cup (5 oz.) sifted pastry or all purpose flour
•  3 oz chopped Scharffen Berger semi-sweet dark chocolate
•  1/2 cup fresh raspberries

Oven at 350 degrees

1. Cream the almond paste, butter and sugar together in a mixer
2. Add the eggs
3. Fold in the flour
4. Fold in chocolate and raspberries
5. Bake in a greased 1/2 sheet pan for 30-40 minutes

When cool, cut out heart shapes and serve.
Makes 24 two-inch hearts but use any size cutter or simply freehand cut hearts with a small paring knife.

Reprinted from the Silver Oak winery newsletter, with their permission.