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 […]

Roasted Moroccan Lamb and Carrots with Grilled Lettuce 2017-11-07T19:59:20+00:00

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 Quail with Pinot Noir Sauce 2017-07-09T03:03:17+00:00

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 […]

Tagliata – Grilled Steak Italian Style 2017-11-07T20:42:52+00:00

Marilyn’s Red Cabbage Salad with Pickled Cucumber

Pairing:
PINOT NOIR

SALAD

Marilyn’s Red Cabbage Salad
WITH PICKLED CUCUMBER

Served with grilled or roasted salmon, our Pinot Noir Estate is an excellent wine choice.

Serves four

  • 1 English cucumber, halved lengthwise and thinly sliced
  • ½ red cabbage, thinly sliced
  • ½ red onion, chopped
  • ½ […]
Marilyn’s Red Cabbage Salad with Pickled Cucumber 2017-07-09T03:12:16+00:00

Garbanzo Fritters with Jicama Salad

Pairing: Aromatic Whites

APPETIZER

Garbanzo Fritters with Jicama Salad

Serve with Bethel Heights Pinot Gris

FRITTERS

1 ½ cups cooked garbanzo beans

Soak overnight – one cup dried beans Day two: Drain. cover with two inches clean water and add a teaspoon dry mustard to the cooking water. Cook till […]

Garbanzo Fritters with Jicama Salad 2017-11-06T13:55:41+00:00

Herbed Shrimp with Red Pepper Dipping Sauce

Pairing: Aromatic Whites

APPETIZER

Herbed Shrimp with Red Pepper Dipping Sauce

Serve this appetizer (6 to 8 portions) with Bethel Heights Pinot Gris

Here is a very tasty, simple appetizer, especially if you have small containers of red pepper sauce handy in your freezer. I […]

Herbed Shrimp with Red Pepper Dipping Sauce 2017-11-07T20:11:58+00:00

Little Sourdough Pizzas

Pairing: Aromatic Whites

APPETIZER

Little Sourdough Pizzas

Note: If you do not keep sourdough, use any recipe for pizza crust.

SOURDOUGH PIZZA CRUST

  • 
1 cup starter
  • 1 cup whole wheat flour
  • 1 cup flax seed or meal
  • 
1 cup semolina flour
  • 
1 T olive oil
  • […]

Little Sourdough Pizzas 2017-11-07T08:39:58+00:00

Mussels in Red Pepper Vinaigrette


APPETIZER

Mussels
IN RED PEPPER VINAIGRETTE

Makes 2 dozen

  • 1 red pepper
  • 1 ts. capers
  • 1/2 cup olive oil
  • 3 T. red wine vinegar
  • 1 T minced onion
  • 1 T minced fresh parsley
  • Sea salt to taste; fresh ground pepper
  • 2 dozen tightly closed mussels
  • 1 lemon

Roast the pepper over open flame […]

Mussels in Red Pepper Vinaigrette 2017-10-27T16:51:38+00:00

Gazpacho

Pairing: Aromatic Whites

SOUP

Gazpacho

This recipe is adapted from Mollie Katzen’s The New Moosewood Cookbook. I have added a cup of chopped ripe cantaloupe, which adds a sweetness all its own to this summer cold soup.

  • 4 cups tomato juice (I puree home canned […]
Gazpacho 2017-11-08T12:02:26+00:00

Roasted Tomato Soup

Pairing:
AROMATIC WHITES

SOUP

Roasted Tomato Soup

Adapted from recipe, courtesy of Michael Chiarello

FOR THE SOUP

  • 12 large (4 pounds) fresh market tomatoes, stemmed and quartered
  • 1/2 cup olive oil, divided
  • 1/4 cup balsamic vinegar
  • 12 garlic cloves, peeled
  • Salt and ground pepper to taste
  • […]

Roasted Tomato Soup 2017-07-09T04:11:32+00:00