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Home Free Recipes

CakebreadCellars
 
How to Make a Cajun Sausage Sautee How to Make a Cajun Sausage Sautee
Cakebread Cellars' Chef Brian Streeter demonstrates a quick, easy and delicious weeknight supper dish- ready in 15minutes- to enjoy with Napa Valley Zinfandel.
4:23
By: CakebreadCellars
Goat's Cheese Beggars Purses Recipe Goat's Cheese Beggars Purses Recipe
Goat's Cheese is a classic pairing for Sauvignon Blanc, and in this video Cakebread Cellars' Chef Brian Streeter demonstrates how to make Beggar's Purses, which are a great hors d'oeuvre, or light lunch. The process involves making crepes, and he gives some good tips on the best way to cook them as well. Winemaker Julianne Laks is on hand as well to describe the wine.
4:18
By: CakebreadCellars
How to BBQ Lamb Burgers with Mountain Gorgonzola How to BBQ Lamb Burgers with Mountain Gorgonzola
Cakebread Cellars' Chef Brian Streeter offers some useful barbecuing tips while demonstrating his Lamb burgers, which he serves with roasted tomatoes, arugula and mountain gorgonzola cheese. Winemaker Julianne Laks discusses her Rubaiyat (a blend of Napa Valley Merlot, Syrah and Zinfandel) which is a great summer drinking wine that goes beautifully with BBQ.
4:37
By: CakebreadCellars
How to Make Red Pepper Soffrito How to Make Red Pepper Soffrito
This easy to follow recipe is a great summer dish to accompany grilled meat or fish, and it pairs beautifully with Cakebread Cellars' Anderson Valley Pinot Noir. Most of Cakebread Cellars' vineyards are in the Napa Valley, and the winery itself is in the heart of the Valley in Rutherford. Executive Chef Brian Streeter and winemaker, Julianne Laks, discuss this wine and food pairing, while Brian demonstrates how to make the dish, with useful tips on cooking beans and peppers.
5:58
By: CakebreadCellars
Pork Estofado with Plantains and Pearl Onions Recipe Pork Estofado with Plantains and Pearl Onions Recipe
Learn with Cakebread Cellars' chef Tom Sixsmith how to make Pork Estofado- a Thai stew with Plantains, Shiitake Mushrooms and Pearl Onions.
4:25
By: CakebreadCellars
How to Make Walnut Biscuits with Blue Cheese Butter How to Make Walnut Biscuits with Blue Cheese Butter
Learn how to make Walnut Biscuits with Blue Cheese butter, which make an excellent accompaniment to Cakebread Cellars' premium Cabernet blend. Dancing Bear Ranch sits above the fog on Napa Valley's Howell Mountain.
5:07
By: CakebreadCellars
How to Make Mushroom Bruschetta How to Make Mushroom Bruschetta
Cakebread Cellars' Chef Brian Streeter shows how to make a great appetizer with Gourmet Mushrooms and Sheep's Milk Ricotta Cheese, to serve with Cakebread Anderson Valley Chardonnay.
4:52
By: CakebreadCellars
How to Cook Crack and Clean a Crab How to Cook Crack and Clean a Crab
Cakebread Cellars' Chef Brian Streeter demonstrates how to clean and crack a Dungeness Crab, which he then serves with roasted cauliflower, which is a surprisingly delicious and simple twist. All of this with Cakebread's Napa Valley Chardonnay with grapes from the cooler Carneros region.
5:19
By: CakebreadCellars
How to Make Chiles en Nogado How to Make Chiles en Nogado
Learn how to Make the Chile dish that starts all the passion in "Like Water for Chocolate" and serve it with Cakebread Cellars' Benchland Select Cabernet from Napa Valley's Rutherford AVA. Chef Brian Streeter gives simple step by step instructions for this delicious dish.
6:00
By: CakebreadCellars
How to Make BBQ Lamb Kebabs and Thai Pesto How to Make BBQ Lamb Kebabs and Thai Pesto
Learn how to to bbq brochettes, with Cakebread Cellars' Chef Brian Streeter, who serves them with a Thai-inspired pesto sauce. Great tips on barbecuing without burning the bamboo skewers. Serve them with Cakebread Cellars' Napa Valley Cabernet Sauvignon.
5:04
By: CakebreadCellars

Quick Tip

Try to always be a day ahead in your cooking. If you follow this rule, then, when you get home from work, the family dinner will be waiting for you, rather than everyone waiting on supper. While you are heating up the meal you can be preparing for the next, or you can wait until everyone is fed before working on tomorrow. This puts the power back into your own hands by allowing you to cook when it best suits you while eliminating the stress caused by rushing.


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