Clif Notes

Paella – Slow Food – So Good!

Originally Posted by Efrain Barragan on Wednesday, June 27, 2012

A post from our Master Chef, Anna Callaway

Many of my Family Celebrations are spent gathering around a wonderful dish called Paella. My obsession with this dish began 5 years ago after trying some Paella at a friends house and fell in Love.

The aroma of smoked paprika, the different textures of the meats and vegetables all slowing simmering for hours was such a treat. I slowly built my collection of Paella Pans, Paella

stands and the various recipes I would try. Now I am even making it on the campsite. I think it is time for an even larger pan. This pan serves 14 and is 20 inches in diameter.

Pairs with our 2010 Grenache


2 cups Bomba or Valencia Rice
4 cups Chicken or Fish Stock
1 cup of White Climber Wine
4 Tablespoons of the Clif Family Farm Extra Virgin Olive Oil
1 Tbsp. Spanish Saffron
2 lbs. of Bilbao Chorizo, sliced in 1/2 rounds
1 piece of chicken thigh per person, best if left on bone with the skin
2 Tbsp. Sweet Smoked Spanish Paprika
2 Tbsp. Hot Smoked Spanish Paprika
4 cloves of Garlic
2 cups of chopped Spanish Onion
2 cups of Fresh Green Beans, cut in 1.5 inch segments
1 cup of peas
1 cup of sliced red piquillo peppers
1 cup fresh grated Tomato
1 lb. of mussels
1 lb. of clams
2 lbs. of 16/20 Shrimp, Shell on, Deveined
Italian Parsley and Lemons for Garnish


Toast the saffron in a small pan about 3 minutes until fragrant and add the cup of wine. Set aside. Meanwhile heat stock in a saucepan and cover. Heat Paella Pan over medium heat and add olive oil.

Cook chicken until brown on both sides, about 10 minutes total. Without removing chicken, add sliced chorizo and cook an additional 10 minutes. Remove chicken and chorizo in a separate pan to rest.

Add the chopped onion and garlic to the oil and sauté until translucent, then add rice stirring until well coated. Next, add the hot and sweet paprika, hot chicken stock and wine with saffron. Bring to a boil and then reduce the heat to a simmer. After about 15 minutes of simmering, you can begin to add the mussels, clams, cooked chicken and chorizo. Stir a little to incorporate evenly. Once the rice looks a little drier, add the shrimps, green beans, peas, peppers. Be sure to tuck the shrimp into the rice. At this point, I like to cover the pan with foil and let it cook another 10 minutes. The rice will begin to caramelize at the bottom of the pan but not burn. Remove foil to see if the shrimps are cooked, let rest for 5 minutes. Garnish with fresh chopped parsley and a lemon wedges. Enjoy with the Clif Family Winery newly released Grenache!

Special Note: This recipe was adapted from the “The Spanish Table” Recipe Collection

In addition, all the spices, rice, chorizo and Paella cookware can be found in their stores and website

Sunday Brunch – at your Leisure…

Originally Posted by Efrain Barragan on Tuesday, May 29, 2012

Sunday is the perfect day to enjoy an artfully prepared Brunch. Special occasions like Graduation Parties, Father’s Day, or Baby Showers are more special when you can leisurely enjoy with friends and family.

This buttery French Toast recipe pairs perfectly with a chilled bottle of our 2011 Dry Gewürztraminer. This aromatic wine pairs beautifully with the orange and honey based batter. Garnish this decadent dish with your favorite seasonal fruit. Enjoy!


  • 6 eggs – Organic
  • 1 1/2 cups half and half
  • 1 tsp. Orange Zest
  • 1/2 tsp. Vanilla Extract
  • 1 TBS Honey
  • 1/2 tsp. sea salt
  • 1 loaf Challah Bread
  • Unsalted Butter


Preheat your oven to 250 degrees F.

Wisk together eggs, half and half, orange zest, vanilla, honey and salt. Slice Challah bread in thick 3/4 inch slices. Soak each slice in egg mixture for 5 minutes, turning once. Melt 1 Tablespoon Butter and 1 Tablespoon of Vegetable oil on large nonstick griddle over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side. Place the cooked French Toast on a sheet pan and keep warm in the oven. Serve with sliced fresh fruit, maple cured bacon and warmed syrup.

* Special Note: Recipe was adapted from Barefoot Contessa, Family Style and the Food Network.

Meyer Lemon Pasta with Asparagus

Originally Posted by Efrain Barragan on Monday, May 21, 2012

A post from our Master Chef, Anna Callaway

Spring is here, time to celebrate with Greens! Inspired by my upcoming trip to Florence, Italy, I have created a simple, classic pasta with Asparagus.

This is a perfect Saturday evening meal, enjoyed with a glass of the 2011 Rte Blanc Sauvignon Blanc from the Clif Family Winery.


  • Fresh Asparagus – 1 lb.
  • Fresh Pasta, fettucine style
  • 1/4 cup fresh lemon juice, 1 Tbsp. lemon zest
  • 1/4 teaspoon red pepper flakes
  • one clove of garlic, minced
  • 2 shallots, minced
  • 2 Tbsp Clif Family Winery Olive Oil
  • 1 Tbsp Butter, unsalted
  • 3 ounces of white wine, Rte Blanc 11 - Clif Family Winery
  • 2 oz. freshly grated Parmigiano-Reggiano


In a large stainless pot, add 3 quarts of water and 1 generous tablespoon of sea salt. Bring to a boil and add 1 lb. of asparagus, ends trimmmed. Remove asparagus after 2 minutes and place in a single layer to cool, reserve cooking water. In a stainless skillet, melt 1 tablespoon of butter along with 1 tablespoon of Olive Oil. Add the minced shallots, garlic and red pepper flakes. Saute for 2 minutes and add the lemon juice and white wine, reduce until syrupy. While the mixture is reducing, bring the water to boil again and add the fresh pasta. Remove the pasta noodles after 90 seconds and add to your skillet and toss. Adjust the consistency of the pasta and sauce with your pasta water, adding 1 tablespoon at a time. Garnish with shaved Parmigiano-Regiano and lemon zest. Enjoy!

News from the Clif Family Farm

Originally Posted by Efrain Barragan on Saturday, April 7, 2012

Spring has sprung…with winter weather! As we all know, the wet weather is welcome. I admit to being thrilled by the sunny, dry winter as far as personal enjoyment, but in the back of my mind was a tad of worry for the summer months to come. Colby, Brad and the rest of the guys at the Farm have working hard all winter expanding the gardens, cultivating the soil, preparing the irrigation, adding bee habitat and renewing our honey bee program with the help of Rob Keller of the Napa Valley Bee Company. More fruit and almond trees were planted as well. The olive trees continue to mature and will hopefully be providing fruit for our extra virgin olive oil next year. We have 47 chicks that are thriving and will eventually be providing farm fresh eggs!

In the garden we now are sowing beets, carrots, and turnips. Potatoes will be added in the next week or so. We are still on plan to have various greens, garlic, broccoli, cauliflower, roots, etc for the early part of the season for our CSA boxes. Speaking of our CSA program, we filled up quickly this year, adding 10 new spaces, and are currently taking names for our waiting list. Pick up will still be Tuesday afternoons.

If you would like more information, please contact Chris at

The Benefits of Dark Chocolate

Originally Posted by Efrain Barragan on Monday, April 2, 2012

Who can resist the lure of an organic California almond enrobed in rich, organic, dark chocolate (54% cocoa) kissed with a touch of Balinese Sea Salt? We all hear about the health benefits of dark chocolate, but I just read a few that struck a chord with me. Given the gray days lately, you will be happy to hear that the serotonin level in dark chocolate may act as an effective anti-depressant! One of the most exciting health benefits of dark chocolate is the enhancement of endorphin production which results in the generation of the feeling of pleasure!

For more fun facts check out

Blood Oranges With Shrimp Escabeche

Originally Posted by Efrain Barragan on Saturday, March 31, 2012

A post from our Master Chef, Anna Callaway

I found this recipe the January 2004 Edition of Bon Appetit and have been making it every since as an appetizer

for a dinner party or with wine on the patio with friends. It is always a hit!

It pairs very well with the Clif Family Winery’s Sauvignon Blanc.

Blood Oranges are a winter fruit but you can substitute Cara, Cara Oranges or fresh squeezed orange juice.

Let’s begin!

Prepare your blood oranges by slicing in half and use a juicer for best results. I use the Professional Juicer by Waring and it works just great.

Look at the deep orange , beautiful color. Save any extra juice in a silicone ice cube tray and freeze for later use.

Next, set up 1 lb. of large prawns. You will need to peel and devein your prawns. Do not substitute cocktail shrimp here! It will not have the wonderful texture only large prawns can provide.

Your sauce will include the blood orange juice, chopped celery, red onion and red bell pepper a garlic clove and fresh lemon juice. The wine you see here is for the chef!

The sauce will be cooked in a medium saucepan until reduced to one cup about 20 minutes. Cool and mix in red crushed pepper.

Cook your prawns in a little butter. Watch as they turn pink in about 3 minutes. Do not overcook, otherwise they will be rubbery. Set aside to cool.

Cut your prawns into 1/2 pieces and combine with the vegetables and some Clif Family Winery Olive Oil.

Arrange Shrimp Escabeche in a shallow serving dish and add additional Olive Oil if desired. Serve with tortilla or pita chips.

Enjoy with a nice cold glass of the Clif Family Winery’s 2011 Rte Blanc Sauvignon Blanc!


Yields 6 servings

1 cups fresh squeezed Blood Oranges

1/2 cup fresh lemon juice

2 large garlic cloves minced ( divide)

Pinch of salt

1/2 teaspoon crushed red pepper

1 lb. cooked, deveined shrimp, cut into 1/2 inch pieces

3/4 cup chopped celery

1/2 cup diced red onion

1/4 cup fresh cilantro

3 tablespoons olive oil


Combine Blood Orange Juice, Lemon Juice, and 1 minced garlic clove in a medium saucepan over medium high heat. Add a pinch of salt:

boil until syrupy and is reduced to 1/2 cup. This will take about 20 minutes. Cool and mixed in crushed red pepper.

Mix shrimp, bell pepper, celery, red onion, cilantro, and olive oil. Toss with cooled blood orange mixture and remaining minced garlic clove.

Season with sea salt and freshly ground pepper. Cover and chill until cool around 2 hours. Best if served the day it is made. Can be made up 8 hours in advance.

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