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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 […]
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 […]
Serves 6 as a first course, 4 as an entrée
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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.
Serves 6 – 8
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 […]
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
