Summer’s Finger-Food: Charred Padron Peppers with Goat Cheese and Sage
A pile of just-seared shishitos gets dressed with lovely goat cheese and sage leaves.
Stone Edge Farm Estate Vineyards and Winery in the Sonoma Valley takes pride in everything it does. It grows its own organic olives and Bordeaux varietal grapes, and makes its own olive oil and wine. It’s even won state awards for its sustainability practices.
Moreover, it has its own culinary team, whose talents are on full display in the new cookbook, “Stone Edge Farm Kitchen Larder Cookbook”
The book is by John McReynolds, Mike Emanuel, and Fiorella Butron, who are respectively the culinary director, estate chef, and chef de cuisine for the winery.
The winery boasts a restored 1910 farm house, where tastings can be enjoyed by appointment-only, along with options for food and wine pairings, private cooking demonstrations, and private dining events.
The recipes reflect the bounty of produce the estate raises: “Lacto-Fermented Vegetables,” “Asparagus Tempura with Meyer Lemon Aioli, ”Oak Ember-Grilled Pork Chops with Quince Mostarda” and “Cabarnet Sauvignon Grape and Wine Granita.”
I gravitated to “Charred Padron peppers with Goat Cheese and Sage,” which also can be made with shishito peppers instead.
(Grand Central Life & Style, 2018), of which I received a review copy, the recipe may be called “Duck Meatloaf,” but even authors Ryan Angulo and Doug Crowell advise that it can be eaten burger-style with a smear of mustard.
