Vintage Napa Valley - hotels and restaurants - Recipe - Directory

Sunset, Oct, 2000 by Andrew Baker, Lora J. Finnegan

Picnic supplies

Dean & DeLuca. 9-7 daily. 607 State 29 S., St. Helena; 967-9980.

Oakville Grocery. 10-6 daily. 7856 State 29, Oakville; 944-8802.

V. Sattui Winery. 9-6 daily. 1111 White Lane, St. Helena; 963-7774.

Vallergas Market. 7-10 daily. 301 First St., Napa; 253-1666

Picnic sites

Bothe-Napa Valley State Park. Picnic under the redwoods. Sunrise--sunset daily; $5. 3801 State 29 N.; 942-4575.

Clos Pegase Winery. Pick up a bottle of wine at the imposing Michael Graves--designed winery, then enjoy a picnic on the tables outside. 10:30-5 daily. 1060 Dunaweal Lane, Calistoga; 942-4981.

Artichokes in Tarragon-Cumin Vinaigrette

PREP AND COOK TIME: About 25 minutes, plus at least 30 minutes to marinate

NOTES: If making up to 1 day ahead, cover and chill. Bring to room temperature to serve.

MAKES: 6 servings

3 tablespoons plus 1/3 cup rice vinegar

About 2 tablespoons extra-virgin olive oil

1 tablespoon cumin seed

1 teaspoon whole black peppercorns

3 artichokes (each about 3 1/2 in. wide)

1/4 cup chopped red onion

2 tablespoons minced fresh tarragon leaves or 1 teaspoon dried tarragon

1 tablespoon Dijon mustard

1 clove garlic, peeled and pressed or minced

Salt

1. Pour about 3 quarts water into a 6- to 8-quart pan. Add 3 tablespoons vinegar, 1 teaspoon olive oil, cumin seed, and peppercorns. Cover and bring to a boil over high heat.

2. Meanwhile, slice off and discard about 1 inch from tops of artichokes. Pull off and discard small outer leaves from bases of artichokes. With scissors, cut off and discard remaining thorny tips from outer leaves. Trim and discard discolored stem ends, and peel stems. Cut artichokes in half lengthwise and rinse well.

3. Add the artichokes to boiling water. Return to a boil, cover, and simmer until the artichoke bottoms are tender when pierced with a fork, 14 to 18 minutes.

4. With a slotted spoon, lift artichokes from pan and set on a rimmed plate. Pour cooking liquid through a strainer into a deep bowl. Reserve spice mixture; discard all but 1 1/3 cups of the cooking liquid.

5. Add spice mixture, 1/3 cup vinegar, 2 tablespoons olive oil, onion, tarragon, mustard, and garlic to cooking liquid in bowl.

6. If desired, scoop out and discard fuzzy artichoke centers. Add artichokes to bowl; mix to coat well, and add salt to taste. Turn occasionally for at least 30 minutes, or cover and chill up to 1 day, turning occasionally.

Per serving: 60 cal., 42% (25 cal.) from fat; 2.3 g protein; 2.8 g fat (0.4 g sat.); 7.7 g carbo (2.6 g fiber); 118 mg sodium; 0 mg chol.

Country Pork and Pistachio Terrine

PREP AND COOK TIME: About 1 1/4 hours, plus at least 5 1/2 hours to cool and chill

NOTES: If making up to 1 day ahead, cover and chill. To serve, cut slices from terrine and layer on bread with butter, green peppercorn mustard, fig tapenade, and lettuce to make either open-faced or closed sandwiches.

MAKES: 8 servings

3 tablespoons butter or margarine

1 onion (3/4 lb.), peeled and chopped

2 cloves garlic, peeled and pressed or minced

1 teaspoon dried thyme

1 teaspoon ground coriander