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The Hearth

For many centuries in Italy and around the world, the hearth of the home has been the center of everything. It is a place where families and friends gather, eat and drink, share stories and create memories.

In the spirit of preserving that tradition, The Hearth is an online community available exclusively for A Tavola members. The Hearth grants exclusive access to a library of special recipes, stories, and culinary tips from Michael Chiarello. Check back often, and we'll let you know when there's something new!

Allison Negron
 
December 23, 2015 | Allison Negron

Roasted Beet, Onion and Orange Salad

Roasted Beet, Onion, and Orange Salad


This dish embodies the contradictions of late winter in Northern California. The deep flavors of the roasted beets and onions contrast with the cool orange and fresh coriander. Add a cheese such as crottin (from goats) or pecorino (from sheep) since it's also the season of newborn kids and lambs.

Ingredients: 
1 pound beets, preferably very small ones
20 large pearl onions, about 1/2 pound 
1 tablespoon extra virgin olive oil 
Gray salt and freshly ground pepper
2 tablespoons hazelnuts 
2 tablespoons hazelnut oil 
1 tablespoon coarsely chopped fresh coriander (also known as cilantro) 
1/4 cup freshly squeezed orange juice 
2 oranges 
1 ounce aged crottin or pecorino (optional), grated on medium-sized holes of box grater

Directions:
Preheat the oven to 400?F. Cut the stems and tails off the beets and trim both ends off the onions. Do not peel. In a baking dish, toss the beets and onions with the olive oil and season with salt and pepper. Roast until tender, about 30 minutes for small beets, or about 1-1/2 hours for large beets, and 30 minutes for the onions.
Arrange the hazelnuts in a small baking dish and place in the oven with the vegetables. Cook, shaking the pan occasionally, until the nuts are lightly browned and fragrant, about 20 minutes. Fold the nuts into a tea towel and let sit about 5 minutes, then rub them vigorously with the towel to loosen and remove the skins. Chop the nuts coarsely and reserve.

As the vegetables are done, remove them to a plate, let cool, then peel. Depending on their size, cut the beets in half or into thin slices. Cut the onions in half lengthwise.

In a medium bowl, combine the hazelnut oil, coriander, and orange juice. Whisk until well combined and season with salt and pepper.

Peel and remove the membranes from the oranges with a sharp paring knife. Cut the oranges in half lengthwise, and then crosswise into thin slices. Seed the slices and add to the bowl containing the dressing. Add the onions and toss well. Divide the orange slices and onions among 4 plates. Scatter the beets around the oranges and onions and drizzle the salads with any juices left in the mixing bowl. Sprinkle some of the grated cheese over each salad, if desired, and sprinkle with the reserved nuts. Serve immediately. Serves four.

Tips:
I tend to overdress salads like these so you can soak up the dressing with a piece of crusty bread, and call it a meal.

To view a printable version of this recipe, click here.

Allison Negron
 
December 15, 2015 | Allison Negron

Mulled Wine

Mulled Wine


Ingredients:
2 cinnamon sticks
1 handful juniper berries
1 handful allspice berries
1 whole nutmeg
Magnum of zinfandel (or 2 standard bottles of zinfandel)
1 cup sugar in the raw
Peel from 1/2 an orange
 
Directions:
Combine cinnamon, juniper, allspice and nutmeg in a cheesecloth bag and drop in a saucepan with a quarter of the wine. Add the sugar and orange peel. Simmer to blend flavors, about 6 minutes. Add the remaining wine and return to a simmer. Remove spice bag and orange peel and serve. Makes six servings.
If transporting in a thermos, fill the thermos up with hot water to get it hot, about one minute, then fill with mulled wine.
 
To view a printable version of this recipe, click here.
Time Posted: Dec 15, 2015 at 10:00 AM
Allison Negron
 
December 7, 2015 | Allison Negron

News: NapaStyle Rebranding and Remodeling

If you haven't heard our exciting news yet, check out this article (link below) from SF Eater on our flagship NapaStyle store's remodel and rebranding in 2016. Chiarello Family Vineyards will also be changing: in early 2016 we are opening a new private tasting room located next door to Bottega inside the V Marketplace shopping center. Stay tuned!

http://sf.eater.com/2015/12/3/9845316/michael-chiarello-yountville-napastyle-food-emporium

Time Posted: Dec 7, 2015 at 8:00 AM