Preferred Sonoma Caterers Most Requested Recipes

Chili Verde
Petaluma People's Choice Award for vegetarian chili at the 2008 Great Chili Cook Off. A flavorful green chili with a unique spiciness that feels like it is going to burn, but does not, and finished with a cilantro cumin crema. (yield 4 gallons)

4 lbs White Beans
2 lbs Pasilla Chiles
2 lbs Anaheim Chiles
3 lbs Yellow Onions
8 c Tomatillos
2/3 c Vegetable Oil
1½ T Cumin
1 oz New Mexico Chili Power
1½ T Ground Garlic
3 T Fresh Lime Juice
22 oz Diced Green Chili
22 oz Green Enchilada Sauce
Roasted Vegetable Stock (to cover beans)
Salt & Pepper to taste

Soak beans for 12 to 24 hours; drain thoroughly just before use
Sauté onions, garlic and diced chiles in vegetable oil
Add cumin and chili powder
Cook 5 to 8 minutes (until fragrant)
Add beans
Cover with roasted vegetable stock
Add tomatillos (smashed with juice) and lime juice
Cook over medium heat for 1½ to 2 hours (until beans are tender)
Finish with diced chiles and enchilada sauce.
Serve with a dollop of crema and diced green chilies

Cilantro Cumin Crema
3 c Sour Cream
1 bunch Cilantro Tops
3 T Fresh Lime Juice
2 tsp Cumin
1½ tsp Vegetable Oil
Salt & Pepper

Sauté cumin in oil
Place all ingredients in a blender and puree

Tomato Bisque
We are very proud of this recipe, which was the winner of the Fourth Annual Kendall Jackson Tomato Festival - People's Choice Award for Best Tomato Dish.

½ cup chopped onions
½ cup butter
1 ½ tsp. dill weed
5 cups chopped tomatoes
4 cups chicken or vegetable broth
2 tb flour
¼ cup chopped parsley
4 tsp. honey
1 ¼ cup heavy cream
2/3 cup half-and-half
Salt and pepper

In a large pot, sauté onions in 6 tablespoons butter along with the dill weed for 5 minutes, or until onions are translucent. Add tomatoes and broth and heat.
Make a roux by blending 2 tablespoons butter and 2 tablespoons flour, whisking constantly over medium heat for 3 minutes, without browning.
Add roux to stock and whisk to blend.
Bring to a boil, stirring occasionally.
Reduce heat and simmer for 15 minutes.
Add chopped parsley, honey, cream and half-and-half.
Remove from heat and puree.
Add salt and pepper to taste.

Herbed Creamy Polenta
with a Chardonnay Porcini Cream Sauce and Smoked Salmon

Our Sonoma "Salute to The Arts" Winning Recipe - 1998

Herbed Creamy Polenta
1c Polenta
3c Water
4T Butter
1c Heavy Cream
½c Grated Parmesan
¼c Fresh Herbs Chopped (Rosemary, Thyme, Dill)
Salt and Pepper to taste

Place Polenta, Water and Butter in an oven proof baking dish.
Whisk to remove any lumps.
Bake in a 350 oven for 20-30 minutes till all water is absorbed.
Finish with remaining ingredients.
Return to oven for 10 minutes, covered.

Chardonnay Porcini Cream Sauce
1c Chardonnay
2oz. Dried Porcini Mushrooms
2c Heavy Cream
¼c Madeira
Salt and Pepper to taste

Bring Wine and Mushrooms to a boil.
Turn off and allow to steep 20-30 minutes.
Add cream and return to stove. Simmer till reduced by half.
Finish with Madeira, Salt and Pepper.

Presentation
Polenta
Porcini Sauce
Smoked Salmon
Appetizer 1-2oz. Per person
Dinner 3-4 oz. Per person

Place warm Polenta on serving dish.
Using a spoon form a well in the center. Fold chopped Smoked Salmon in to Cream Sauce.
Ladle over Polenta.
Garnish with Grated Parmesan and Chives.

Paella
A traditional Spanish Rice dish cooked with Shrimp, Summer Tomatoes, and Saffron.

Our 2001 Contribution to the Kendall Jackson Tomato Festival

¾ C diced Onions
¼ olive oil
2T chopped Garlic
1C Rice
1 large pinch Saffron
2 C Water
¼ C White Wine
½ C Canned Diced Tomatoes
1T fresh Dill
1 C Bay Shrimp
1 1/2C Chopped Fresh Tomatoes
½ c Shelled Peas (frozen ok)
Chopped Parsley
Chopped Scallions

Sautee Garlic and onions in Olive oil.
Add Rice and saffron stirring to coat.
Add water, wine and canned tomatoes in stages allowing to cook uncovered till liquid is absorbed.
Finish with remaining ingredients.
This dish holds quite well if left covered. Don't add peas or herbs if you plan to hold. Add at the last minute for the best color.
Serves 4