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So far bethelheights has created 143 blog entries.

Wild Mushroom Terrine

Pairing: Rosé

APPETIZER

Wild Mushroom Terrine

A terrine is considered a country-style paté, and while it takes some time to assemble, and requires you to have a way to grind meat, it stores in the refrigerator for up to 10 days ahead of when […]

Wild Mushroom Terrine2017-11-06T21:36:10-08:00

Stuffed Baby Squash

Pairing:
CHARDONNAY

MAIN COURSE

Stuffed Baby Squash

Choose evenly sized small squash such as “Sweet Dumpling”. You are looking for a flavorful single-serving size squash, one per person. Alternately, you could choose a medium-sized pumpkin (6 lbs) and about 14 inches in diameter. This […]

Stuffed Baby Squash2017-07-09T17:47:16-07:00

Shiitake Mushrooms with Spicy Walnut and Spinach Sauté

Pairing: Chardonnay

MAIN COURSE

Shiitake Mushrooms with a Spicy Walnut and Spinach Sauté

Fall pears and shiitake mushrooms are plentiful in Oregon, as well as home grown local spinach. I like to serve this with roasted chicken. I actually keep my old “Roman clay […]

Shiitake Mushrooms with Spicy Walnut and Spinach Sauté2017-11-07T20:29:15-08:00

Morel, Asparagus and Fresh Pea Risotto

Pairing: Chardonnay

MAIN COURSE

Morel, Asparagus and Fresh Pea Risotto

Serves 6 as a first course, 4 as an entrée

  • 1 pound fresh green peas, shelled, or 1 cup frozen peas
  • 1 pound asparagus, trimmed and cut into 2 inch diagonal pieces
  • 4 tablespoons butter
  • […]

Morel, Asparagus and Fresh Pea Risotto2017-11-06T21:40:24-08:00

Chicken Thighs Teriyaki

Pairing:
CHARDONNAY

MAIN COURSE

Chicken Thighs
TERIYAKI

Given the modest sweetness of this dish, it works well with Bethel Heights’ Chardonnay. The acid of Oregon Chardonnay makes it a particularly good food wine, more like a Burgundy in this regard.

  • 6 – 8 thighs, two […]
Chicken Thighs Teriyaki2017-07-09T17:34:50-07:00

Butternut Squash Risotto with Gorgonzola

Pairing: Chardonnay

MAIN COURSE

Butternut Squash Risotto with Gorgonzola

Serves 6 – 8

  • 7 cups mushroom broth, or part vegetable broth
  • 4 T butter
  • 2 T olive oil
  • 3 cups peeled, chopped butternut (1/2 – 3/4 inch dice)
  • 2 cups Arborio rice
  • 1/2 cup white wine, […]
Butternut Squash Risotto with Gorgonzola2017-11-06T13:19:30-08:00
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