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 […]

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, […]

Wild and Creamy Mushroom Soup

Pairing:
PINOT NOIR AND CHARDONNAY

SOUP

Wild and Creamy
MUSHROOM SOUP

It’s fall, harvest is over, and thoughts turn toward warm fires and cozy meals. Markets abound with shitake and spendy chanterelle mushrooms. This is a perfect soup for a first course or dinner […]

Fresh Peach Soup

Pairing: Chardonnay

SOUP

Fresh Peach Soup

Serves 10 – 12 in cups or small bowls

  • 25 ripe peaches, peeled, cut into chunks. Peaches must be very ripe.
  • 2 cups fresh squeezed orange juice
  • 3/4 cup fresh pineapple chunks (can used canned in own juices, drained)
  • 2 […]

Sea Scallops with Fennel Marmalade

Pairing: Chardonnay

APPETIZER

Sea Scallops with Fennel Marmalade

Note: This marmalade can be used for many other recipes, including a side dipping sauce for shrimp or pork tenderloin. It makes about two cups.

To serve 30 appetizers

  • 1 fennel bulb, finely diced. Reserve some of the […]

Marilyn’s Kale and Carrot Salad

Pairing: Aromatic Whites

SALAD

Marilyn’s Kale and Carrot Salad

This recipe was shared by my friend Linda Forrest.  It keeps in the refrigerator for several days and just gets better.
Serves four

  • 1 large bunch young, tender curly kale, such as Lacinato, stems removed and […]