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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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B Cellars 2009 Proprietary Red Blend PLUS! selection Blend 24
B Cellars2009 Proprietary Red Blend
PLUS! selection Blend 24
92 - Wine Enthusiast

$42.00

Last Call
Platinum
Rocca 2009 Cabernet Sauvignon PLUS! selection Grigsby Vineyard
Rocca2009 Cabernet Sauvignon
PLUS! selection Grigsby Vineyard
94 - Wine Reviews Online

$72.00

Last Call
Diamond
Ellipsis 2011 Pinot Noir Russian River Valley
Ellipsis2011 Pinot Noir
Russian River Valley
Gold Medal - Sonoma Fair

$29.50

Last Call
Pinot Noir
Mendel 2013 Semillon Argentina
Mendel2013 Semillon
Argentina
91 - Robert Parker

$21.00

Last Call
International
Nobelle 2012 Grenache - Syrah blend
Nobelle2012 Grenache - Syrah blend
176 cases produced

$23.00

Special
Garagiste
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Smoked Salmon & Italian Fontina Frittata with Fresh Tarragon

Peter Paul


Ingredients

2 Tbs. extra virgin olive oil
1 cup diced red onion
8 eggs
1/4 pound smoked salmon, sliced into short narrow slices
1/4 cup coarsely chopped fresh tarragon
Freshly ground pepper, to taste


Instructions

Preheat the broiler. Heat the olive oil in a large, flameproof skillet over medium heat. Saute the onion until it is translucent, about 3 minutes. While the onion is cooking, crack the eggs into a large mixing bowl and whisk to blend thoroughly. Stir in the salmon strips. Reduce the heat to medium low, push the onion to the edge of the skillet, and pour in the egg/salmon mixture, making sure the salmon is evenly distributed throughout the egg. Use a wooden spoon or spatula to spread the onion evenly across the egg surface. Lay the cheese slices in a
circular pattern (like the hands of a clock) around the egg. Sprinkle the tarragon evenly over the top. Cook until the bottom of the egg has set, about 3 to 5 minutes The top of the egg should still be runny. Remove the skillet from the stovetop and place it on the top oven rack directly under the broiler.
Cook the frittata until it is sizzling, and the surface has taken on a golden brown hue, about 3 to 5 minutes. Remove the pan from the oven, cut the frittata into quarters, and serve immediately, garnished with freshly ground pepper to taste. Provided by: PlumpJack Cookbook; Recipes for Living Well(copyright 2006), by Jeff Morgan (Peter Paul Wines’ co-winemaker).



    Suggested Pairings

  1. Dutton Goldfield
    2012 Pinot Noir
    Dutton Goldfield
    PLUS! selection Dutton Ranch
    Sonoma

    $65.00

    $72.00
    94 - Wine Enthusiast
    id: 2567
    Diamond
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