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 […]

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 […]

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
  • […]

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 […]

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, […]

Roast Pork Tacos with Mango Salsa and Black Beans

Pairing:
AROMATIC WHITES

MAIN COURSE

Roast Pork Tacos
WITH MANGO SALSA AND BLACK BEANS

Pork shoulder is an inexpensive cut of meat. If you are willing to spend some time cutting it into two inch squares, eliminating as much of the fat that runs […]

Tagliata – Grilled Steak Italian Style

Pairing: Pinot Noir

MAIN COURSE

Tagliata – Grilled Steak Italian Style

Serve with Bethel Heights’ Carter Vineyard or Casteel Reserve Pinot Noir

A friend from Iowa gave me a copy of Cook’s Country, www.CooksCountry.com, and one of the articles proved invaluable. For the steak eaters in your […]

Roasted Quail with Pinot Noir Sauce

Pairing:
PINOT NOIR

MAIN COURSE

Roasted Quail
WITH PINOT NOIR SAUCE

Brine quail for four hours in 2 parts sea salt and 1 part sugar or Splenda. I also like to add a couple of tablespoons of black bean sauce, then water to cover. […]

Roasted Moroccan Lamb and Carrots with Grilled Lettuce

Pairing: Pinot Noir

MAIN COURSE

Roasted Moroccan Lamb and Carrots with Grilled Lettuce

Served at the Cellar Club Event on April 24th, 2010

This is an adaptation from Vino d’Enrico Bernardo, a Paris restaurant with a high profile wine list. It is served there with chickpea […]

Roast Pork Tenderloin over Strawberry Rhubarb Purée

Pairing: Pinot Noir

MAIN COURSE

Roast Pork Tenderloin Over Strawberry Rhubarb Purée

Oven: 350 degrees

INGREDIENTS

  • 1 ½ lb. fresh rhubarb, cut into small chunks
  • ½ cup Pinot noir
  • ½ cup honey (or less to taste)
  • 2 T Dijon mustard
  • l cup mixed berries, frozen […]