Lamb Chops Roasted with Shallots, Tomatoes, and Olives

Pairing:
PINOT NOIR

MAIN COURSE

Lamb Chops Roasted
WITH SHALLOTS, TOMATOES, AND OLIVES
  • 4 cloves garlic
  • 2 tsp. salt
  • 3 T. fresh rosemary, chopped
  • 2 T. fresh thyme
  • olive oil (see below)
  • 8 lamb chops, 1 inch
  • 6 shallots
  • 8 Roma tomatoes
  • 1/3 cup […]

Hazelnut Crusted Salmon with Pesto

Pairing: Pinot Noir

MAIN COURSE

Hazelnut Crusted Salmon with Pesto

Serve with our Justice Vineyard Pinot Noir.

  • Four 6-oz wild salmon filets, skin removed
  • Hazelnut-Pesto crust (see below)
  • 4 T olive oil
  • Lime wedges

Dredge salmon in Hazelnut-Pesto crust on both sides, covering completely. Heat olive oil […]

Grilled Chicken Halves with Stuffed Portabellas

Pairing: Pinot Noir

MAIN COURSE

Grilled Chicken Halves with Stuffed Portabellas

This same marinade can be used with turkey breast or duck.

MARINADE

  • 3 T sherry wine vinegar
  • 3 T olive oil
  • 1 T lemon juice
  • 1 clove garlic, minced
  • ½ ts. each savory and basil
  • 1 […]

Giussey Galperti’s Lasagna

Pairing: Pinot Noir

MAIN COURSE

Giussey Galperti’s Lasagna

This recipe comes from Marilyn’s close friend, Peter Bianchi, whose roots are second generation Italian. Giussey is 88, and the family matriarch, living in Dongo, Lombardia, Italy, a town on Lake Como where Peter often visits. […]

Fresno Lamb Shanks

Pairing:
PINOT NOIR

MAIN COURSE

Fresno
LAMB SHANKS

Paul H. Huber, E & J Gallo Winery, Fresno

Harry and Ietje Orr have been members of the Bethel Heights Cellar Club since 2006. World travelers, they have great appreciation for food and wine. When they migrated to […]

Eggplant Saute with Lamb Keema

Pairing: Pinot Noir

MAIN COURSE

Eggplant Saute with Lamb Keema

It’s that time of year, still, when eggplant and tomatoes rule the garden. This is the time, too, when it is beginning to feel like fall. This dish captures both seasons. Enjoy!

  • 4 slender Japanese eggplants
  • […]

Braised Brisket

Pairing:
PINOT NOIR

MAIN COURSE

Braised Brisket

Serves 6

Cool weather late winter and early spring sends us looking for comfort food. Here is an entree to go with our Estate Grown Pinot Noir: medium weight, and lots of fruit on the middle palate.

A braise is another […]

Baby Rack of Lamb with Hazelnuts and Pinot Noir Sauce

Pairing: Pinot Noir

MAIN COURSE

Baby Rack of Lamb with Hazelnuts and Pinot Noir Sauce

Serves Six

  • 3 baby racks of lamb, packaged so that each person gets three chops
  • 3 cups stock (see below)
  • 3 cups roasted hazelnuts, chopped finely […]

Oregon Pinot Noir and Red Onion Soup

Pairing: Pinot Noir

APPETIZER

Oregon Pinot Noir and Red Onion Soup

STOCK

I use a good brand (Swanson or Pacific) mushroom broth, with some non-fat chicken broth if you have no vegetarians to serve. I like the mushroom broth as the base. You need 8 […]

Marilyn’s Salmon Chowder

Pairing: Pinot Noir or Chardonnay

SOUP

Marilyn’s Salmon Chowder

Perfect accompaniment for Bethel Heights Chardonnay. Add French bread and a tossed salad, and you’ve got dinner!

This recipe is an adaptation from Deane Morgan’s Salmon cookbook published in 2005. It is a wonderful way to use […]