- 2 lbs ground beef — not too dry — at least 15% fat content
- 2 eggs, slightly beaten
- 3/4 cup bread crumbs (can use good quality dried, or soft, soaked in milk, then […]
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 […]
Oven: 350 degrees
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 […]
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. […]
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 […]
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 […]
Serves 6 – 8
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 as a first course, 4 as an entrée