Rustic Goat Cheese Galette Pastry 1 ½ C A/P flour ¼ t salt 9 T butter 1/3-1/2 C ice water Cut the butter into the flour and salt with fingers or pastry scraper. Form a well and add half of the water. Work into the flour mixture with fingers. Add the remaining water to form a rough ball. At this point it's best to let the dough sit for an hour in the refrigerator. On a well-floured surface roll into a 14 inch circle. If time is short, you can buy pre-rolled pie crusts at the grocery store. Filling 5 oz goat cheese 4 oz ricotta 3 oz mozzarella coarsely grated ¼ C sour cream 3 T parmesan S & P Mix well-all ingredients. Spread onto prepared crust leaving a two inch border. Fold uncovered edge of the pastry over the cheese mixture. Bake the Galette in a 350 degree oven for 35-40 minutes, until golden brown. Let cool for five-ten minutes. Garnish with warm olives and herbs or caramelized onions. Pair this wine with the Snake River 2003 Chardonnay as a complementary texture and flavor due to the fuller body/texture and creamy richness from malolactic fermentation.    Skirt Steak with Red-Wine Sauce 1 ½ lb. skirt steak, cut into three pieces Salt & pepper-sprinkle on steak before cooking 2 T vegetable oil ¾ C Snake River Cabernet Sauvignon ¼ C beef (best) or chicken stock 1 T minced shallot 1 T fresh thyme-destemmed 1 bay leaf ½ t Worcestershire 1 T Dijon mustard 1 T butter Salt & Pepper Heat oil in a skillet to hot but not smoking. Sear both sides of each of the steak pieces 2-3 minutes each side. Put in another pan, tent with foil, and put in warm oven. Add remaining ingredients except for butter and S & P to the pan, stirring to deglaze pan, reduce over medium high heat for 5 minutes, remove steak from oven add any juices to the sauce. Remove sauce from heat, discard bay leaf, stir in butter (add more if you want a richer sauce) and S & P to taste. Pair this wine with the same Snake River 2002 Cabernet Sauvignon that was used in the sauce. The similar flavors will pair nicely. The smokiness from the seared meat and the herbal flavors from the bay leaf and Worcestershire make this particular vintage a nice complement.    Chicken Tikka Kebabs (classic Indian recipe) 2 lb boneless skinless chicken breasts, cut into 1 inch pieces ¼ C fresh lemon juice ½ t salt and pepper ¼ C plain yogurt 4 garlic cloves, minced 1 ½ t ground coriander 2 t ground cumin 1 t ground turmeric 1 t paprika ¼ t ground ginger 12 bamboo skewers-soak in water 30 minutes 2 T melted butter Combine chicken, salt, pepper, and lemon juice in a bowl. Let sit for 30 minutes. Mix ingredients from yogurt thru ginger. Add to chicken, stir to coat, refrigerate for three hours or overnight. Thread chicken onto skewers. Season with salt and pepper. Grill over medium high until cooked through, brushing with melted butter as you turn. Pair this dish with the Snake River 2004 Syrah/Grenache/Viognier blend. The spicy nature of this dish loves spicy syrah. The Grenache and Viognier lighten the texture while adding some jamminess so as not to overpower the tikka.