Special Feature: Products Sally Recommends
An Interview with Margrit & Robert Mondavi
Sally and Antonia interview Margrit & Robert Mondavi (of the Robert Mondavi Winery).
Interview Time (27:13)
Some of the Mondavi's titles available from Amazon.com:
Harvests of Joy
by Robert Mondavi & Paul Chutkow
Harcourt Brace, 1998
$18.90 (Click here to purchase)
Seasons of the Vineyard
by Robert Mondavi & Margrit Biever Mondavi
Simon & Schuster, 1996
$28. (Click here to purchase)
- Check out these recipes and photos while enjoying the interview...
1 cup Robert Mondavi Woodbridge Sauvignon Blanc
1/4 cup chopped peanuts
4 half chicken breasts
2 cups chicken stock
2 tablespoons sesame seeds
1 cucumber cut into 1/8-inch slices
3 green onions, sliced
2 tablespoons chopped cilantro
1 tablespoon orange zest
sliced kumquats to garnish (optional)
1 clove garlic, minced
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 teaspoon red pepper flakes
1/4 cup sesame oil
1/4 cup peanut oil
In a medium skillet, heat two cups chicken stock and one cup white wine. Add chicken breasts and reduce heat to a simmer. Simmer for ten minutes, or until done. Let chicken cool and tear into strips.
Roast sesame seeds over medium heat in a dry skillet until golden. Carefully grate the rind of an orange without too much of the white of the rind.
Combine ingredients for dressing in a salad bowl. Toss together cooked chicken, peanuts, sesame seeds, cucumber, green onions, cilantro and dressing. Chill and serve.
Serve with Robert Mondavi Woodbridge Sauvignon Blanc.
4 ripe bosc pears, peeled, cored, slice in half lengthwise
2 bottles (1.5 liters) Robert Mondavi Moscato d'Oro
1 cup sugar
1 whole vanilla bean, split lengthwise
1 sheet baker's parchment paper
Place the wine, sugar and vanilla bean in a four-quart casserole over moderate heat until the mixture comes to a boil. Stir occasionally. Gently add the pear halves to the poaching liquid. Reduce the heat to a simmer. Place the parchment directly onto the pears. This will act as a loose lid to allow steam to escape yet keep the pears from turning brown. Poach gently until the pears are cooked soft and are easily pierced through with a paring knife.
Remove the pears from the liquid and set aside to cool. Once cooled, they should be covered with plastic.
Meanwhile, reduce the poaching liquid over high heat until you have approximately one cup of syrup. Arrange two pear halves on each plate. Coat generously with the syrup.
This dish may be served either hot or cold.
Serve with almond or ginger cookies and Robert Mondavi 1986 Moscato d'Oro.