Wild and Creamy Mushroom Soup
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 […]
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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 […]
Served with grilled or roasted salmon, our Pinot Noir Estate is an excellent wine choice.
Serves four
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 […]
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. […]
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 […]
Oven: 350 degrees
Serve with Bethel Heights’ Justice Vineyard Pinot Noir.
When we first moved to Salem to begin a life of growing grapes and making wine, Pete’s was a great fish and poultry store, now closed.
Here is a recipe I […]
Serves six
Serves 10
Ingredients
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Serves four