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Cooper-Garrod Estate Vineyards

22645 Garrod Road

Saratoga, CA  95070

408-867-7116

questions@cgv.com

 

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22645 Garrod Rd
Saratoga, CA, 95070

(408) 867-7116

Enjoy wines where the grapes are grown in the Santa Cruz Mountains above Saratoga and overlooking San Francisco Bay and Silicon Valley.

Recipes

Filtering by Tag: Blue Cheese

Jackson Square Salad

Bill Cooper

Serves 4

  • 1/2 cup vegetable oil

  • 1/4 cup chopped onion

  • 1/4 cup white wine vinegar

  • 1/4 cup honey

  • 1 teaspoon Tabasco sauce

  • 6 cups assorted greens

  • 2 cups diced, cooked chicken

  • 2/3 cup blue cheese, crumbled

  • 2/3 cup pecans, coarsely chopped

  • 1 avocado, peeled, pitted, diced

Combine greens and endive in large bowl. Toss with enough dressing to coat. Add remaining ingredients. Drizzle with more dressing; toss gently. Arrange on 4 serving plates and serve with warm, crusty rolls or sourdough bread.

Accompany with Cooper-Garrod Chardonnay

Caramelized Onion & Blue Cheese Bruschetta

Bill Cooper

Makes about 20, depending on size of baguette.

  • 3/4 c. walnuts, toasted and chopped

  • 2 onions

  • 2 Tbsp. unsalted butter

  • chicken broth, as needed

  • 5 oz. crumbled blue cheese

  • 1 baguette, sliced 1⁄4” diagonally

  • olive oil

Preheat oven to 375. Put baguette slices on a rimmed baking sheet. Brush with olive oil and bake 8-10 minutes until toasted. Halve onions vertically; cut into thin slices. Melt butter in a large pan over medium heat. Add onions; stir to mix in butter. Continue cooking, stirring frequently until onions are very soft and caramel-colored. Use small amounts of broth to keep from sticking to pan. To assemble: spoon onions atop toasted baguette slices, then some blue cheese, then some walnuts. Heat under a broiler just until cheese begins to melt.

Accompany with Cooper-Garrod Cabernet Sauvignon

Blue Cheese Marinade for Steaks

Bill Cooper

  • 2 Tbsp. crumbled blue cheese

  • 1 clove garlic, crushed

  • ¼ tsp. fresh ground pepper

  • ½ tsp. salt

  • 1 Tbsp. coffee crystals

  • 1 Tbsp. soy sauce

  • 1 Tbsp. Worcestershire sauce

  • ½ c. olive oil

  • 4 sirloin tip steaks (or your choice of cuts)

Pat steaks dry with paper towels and place in a glass container.  Mix marinade ingredients in a blender until smooth.  Pour over steaks, rubbing in.  Cover and marinate 4 hours or overnight, turning occasionally.  Grill or broil according to personal preference for doneness.

Serve with Cooper-Garrod Cabernet Sauvignon and Test Pilots