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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 […]
Serves 10 – 12 in cups or small bowls
Serve with Bethel Heights Gewurztraminer
Heat ½ cup vegetable oil in dutch oven until very hot.
Add one half cup flour and whisk over high heat constantly until roux is dark reddish brown (don’t let it burn).
Remove […]
Adapted from recipe, courtesy of Michael Chiarello
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This recipe is adapted from Mollie Katzen’s The New Moosewood Cookbook. I have added a cup of chopped ripe cantaloupe, which adds a sweetness all its own to this summer cold soup.
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 […]
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 […]
