Recipes

Mustard Topped Salmon

Leek and Potato Galette
Basic Cream of Vegetable Soup
Pumpkin Pie Soup
Shrimp Tomato Aspic -- Al Fredo
Argentina Postres (Desserts)
Parmesean Crusted Tilapia Panzanilla Salad
Braised Pork Butt with Cannelini Beans, and Squash Gratin
Carrot and Leek Soup and Pasta with Mushrooms and Ricotta in a Peppercorn Demi-Glace
Ravioli with Roasted Red Pepper Cream Sauce
Pumpkin Pie Bruleé
Roasted Mushroom-Leek Soup with Crispy Pancetta
Duck a  l'Orange
Pumpkin Cream Pie Oat Bran
Dill Gravlax with Mustard Sauce (appetizer)
Corn and Smoked Mozzarella Mashed Potatoes
Creamy Smoked Salmon Linguini
Thai Corn Chowder
Veal Filet with Herb-Bacon Wrap and Tagliatelle
Chicken with White Beans
Steamed Persimmon Pudding with Hard Sauce
Jim's Pumpkin Soup
Upside-Down Tart with Oven-Dried Tomatoes & Carmelized Shallots
Dungeness Crabbies
Himalayan Pink Salt Slab Ideas
Crème Vichyssoise
Dana's Pumpkin Heaven
Trianon Dill Pickle Soup
Chilled Creamy Cucumber Soup
Beef Barolo
Rolled Italian Meatloaf
Mint Julep (official Kentucky Derby)
Cannele
Pinot Noir Sauce
Bleu Cheese Sauce
Ceviche Summer Salad
Caramelized Onion Tart
Pacific Salmon Chardonnay
Crab & Shrimp Stuffed Salmon Wellington
Pumpkin Pie Soup
Hazelnut Chicken Breasts with Dijon Yogurt Sauce
Bread Pudding
Gumbo
Chocolate Ganace Cake
Super Bowl White Chicken Chili

 

 

Mustard Topped Salmon
Submitted by: Judy Erdman
 
1 salmon fillet (2 1/2 lbs)
1/4 c packed light brown sugar
1 T chopped fresh dill
1/4 c grainy dijon mustard
1/2 c light mayonnaise

Place salmon on broiler pan, skin side down.


In a small bowl, combine brown sugar, dill and mustard.  Spread half on top of salmon. Cover with plastic wrap and refrigerate for up to 5 hours.  Stir remaining mixture into mayonnaise and refrigerate sauce, covered, until ready to serve.

Heat oven to 400 degrees.  Remove salmon from refrigerator 20 minutes before cooking.  Bake at 400 for 20 min. or until fish flakes easily with a fork.  Remove salmon in one piece to a platter leaving skin behind. Serve warm or at room temperature with sauce.                      

 

Serves 12


 Leek and Potato Galette
Submitted by: Judy Erdman

6 T butter, melted
3 lb. baking potatoes (5-6 medium potatoes), peeled
Coarse salt and ground pepper
1 leek, white and light green parts rhinly sliced crosswise (well washed)
6 oz. gruyere cheese coarsely grated (about 1 1/2 cups)

Preheat oven to 375 with rack set in top third.  Line 9" cake pan with a round of parchment paper.  Place melted butter in a large bowl.  Using a mandoline or cutting by hand, slice the potatoes 1/8" thick, add to bowl with butter.  Season with salt and pepper and toss to coat.  In prepared pan arrange some of the potatoes around edge of pan, overlapping the slices.  Fill center of pan with move overlapping slice.  Sprinkle with half the leek and half the cheese - season with salt and pepper.  repeat with another layer of potatoes and remaining leek and cheese, season with salt and pepper.  Top with remaining potatoes.  Using a spatula, press galette down firmly.

Bake until potatoes are tender - 70-80 minutes, pressing down firmly twice with a spatula during cooking.  Run knife around edge of pan.  Carefully invert galette onto a plate.  Remove parchment and reinvert onto serving plate.  Cut into wedges and serve.                                       

 

Serves 8


Basic Cream of Vegetable Soup
Submitted by Eileen Hines

In the stormy weather of fall and winter this soup is easy, fast and tasty.

3    Cups chopped fresh or frozen vegetable (We like Zucchini, Broccoli, and especially Carrots and other root vegetable)
1    Cup canned chicken broth
3    Tbs butter
1/4 Cup All purpose flour
1    Cup milk
1    Egg lightly beaten
1    Cup half & half
     Salt & White Pepper to taste

Put vegetable and broth is 3 quart pot.  Bring to a boil; reduce heat.  Simmer veggies until vegetable is tender, 15 to 20 minutes.   

Puree vegetable in pot using an immersion blender.  

In another saucepan melt butter; add flour stirring constantly until smooth and flour is cooked out.  Gradually stir in milk, bring to a boil stirring constantly, and add vegetable puree.

In small bowl combine egg and half and half, gradually add to milk/veggie mixture stirring constantly.  Cook gently until heated through, DO NOT BOIL.  Season to taste.


Pumpkin Pie Soup
Submitted by Jim Atwood

It's the time of year to enjoy Pumpkins. Jim likes warm Pumpkin Pie but doesn't really care for crust. So he invented the recipe below.  We served it at the SauVino Sunset event on 10/28/12 and several members asked for the recipe. So we would like to share it with all members of WFSO. We like it on a cold evening with well-chilled Chardonnay or Gewurtztraminer. ( Please dig into your favorite recipes that pair up great with wines or are made with wine and share them with our members through this Newsletter!)

A.       Heat the following in a medium saucepan over medium heat stirring constantly until soft.
                     ½        Cube Butter
                     ½        Medium Onion Minced
                     2         Shallots Minced
                     1         Celery Stalk Minced
                     1         Carrot Peeled and Minced

B.        Stir in the following and let simmer uncovered for about 10 more minutes.
                     1         30 oz Can of Pumpkin Pie Mix
                     1         Cup Chicken Broth

C.        Puree until smooth (may need transfer to blender or food processor and back into a bigger pan).

D.       Add the following and heat to just under boiling, reduce heat and simmer for 10 more minutes.
                     1         Cup Half & Half (do not compromise or substitute for this ingredient)
                     ½        Cup Heavy Cream (do not compromise or substitute for this ingredient)
                     1         Cup Chardonnay
                     1/4      Cup Orange Juice Concentrate

E.       Season to taste with such things as:  
           Cinnamon, Ginger, Nutmeg, Allspice, Cloves, Brown Sugar, Cloves and White Pepper or Tabasco.

F.        To Garnish: combine Sour Cream and Zest with Chives on top.  Serves 8.
                     1         Cup Sour Cream
                     2         Teaspoons Grated Orange Zest

 

1/4      Cup Chives


Shrimp Tomato Aspic – Al Fredo
Submitted by Fred and Avon Holmes

2  envelopes gelatin

3  shots Worcestershire
½  cup cold water

3  shots Tabasco
2 1/2  cups bottled original V8 juice

1 t. parsley flakes
2  bay leaves

¼ cup celery, chopped fine
1  rib celery

2 grated carrots
¼  onion, chopped fine

1  pound salad shrimp
¼ bell pepper, chopped fine

salt and black pepper to taste
1  shot lemon juice
 
Put the V8 juice, bay leaves, rib of celery, parsley, onion and bell pepper in a suitable pot and bring to boil.   Simmer for 5 minutes.  Dissolve the gelatin in the cold water while the mixture is simmering.  When done simmering, remove the bay leaves and celery rib.

Add the gelatin and mix well.  Add the salt & pepper to taste and add the lemon juice, Worchestershire, and Tabasco.  Stir well.  Add the chopped celery, carrots and shrimp and mix well.   Pour into a 13  X  9  inch  (olive oiled) Pyrex glass baking dish or individual molds.  Distribute the mixture evenly.  Cover and refrigerate overnight.

When ready,  pre-slice the aspic and serve.  A pan-cake turner works well for removing each serving from the dish.

Serves 12  (or more)
Based on a recipe in River Road Recipes, The Textbook of Louisiana Cuisine.


Argentina Postres (Desserts)

Submitted by Pat Kimmer

Subsequent to the recent Argentina Educational Event we hosted at our house in June of this year I received requests for some of the recipes for the desserts we served that evening.  Rather than share those recipes with just the individuals who requested them, I decided to share them with all of our members this month.  Typical of my modus operandi I read several recipes and then end up combining recipes and modifying as I go along, often depending on what I have on hand.

ALFAJORES (A Light biscuit type cookie filled with a cooked caramel referred to as dulce de leche.)

Start the dulce de leche caramel first.  There are several recipes for making this luscious filling but I chose the easiest with no stirring.  Put a can of sweetened condensed milk on its side in a deep cooking pan (I put a rack on the bottom so the water could circulate underneath it) cover with water until the water is at least one inch above the can.  Bring to a boil, then lower to a simmer and cook for 2 hours.  Be sure to keep the water level above the top of the can.  Remove the can and chill.  Do not open until well cooled.  While that is cooking prepare the cookie dough by beating  1¼ sticks of room temp butter and 1/3 cup sugar until light and fluffy,  then mix in 2 large egg yolks, 1 tbs brandy (or Pisco  Argentina Brandy) and ½ tsp vanilla.  In a separate bowl, mix 3/4 cups cornstarch, 1 cup flour, ½ tsp baking soda, 1 tsp baking powder, 1/4 tsp salt and lemon zest from one lemon.  On a low setting, mix in the dry mixture just until combined.  Smooth into a ball, wrap in plastic wrap and chill for 30 minutes.  Roll out to 1/4” thick and cut into 2” circles.  Place on baking sheet with parchment paper or a Silpat and bake in a 350 degree oven for 10-12 minutes until light golden brown.  Cool on a rack.  When ready to assemble place 1 spoonful of the dulce de leche filling on one cookie, top it with another cookie and roll the edges in finely chopped coconut.  Sprinkle with powder sugar.  (Makes about 16 cookies.)

KALUA RUM FLAN (Flan is a traditional Mexican custard dessert also popular in Argentina)

Put 1 cup sugar in a pan over medium heat and stir until it is brown and looks like caramel.  Pour the caramel in a flan pan tilting it quickly to coat the bottom.  In another pan, mix in 1 can sweetened condensed milk, 2 cans evaporated milk,  ½ cup sugar and a cinnamon bark stick and bring to a boil then simmer for 15 minutes stirring constantly until sugar is dissolved.  Take off heat and cool slightly.  In a separate bowl beat together 6 large eggs, 1 tsp vanilla, 1 tbs of dark rum and 2 tbs Kalua and then slowly beat in the milk mixture.  Strain the mixture through a fine-mesh sieve and discard the cinnamon stick. Place your flan pan inside another baking dish and fill the flan pan with half the flan mixture, pour enough water in the outside pan to come up half the side of the flan pan.  Pull out your oven rack  slightly, place the baking pan in the oven without spilling then finish adding the other half of the flan mixture.  I do it this way to prevent slopping over the mixture while trying to carefully put in the oven.  You can also add the outside water this way if you aren’t very steady.  Bake in a preheated 350 degree oven until a knife comes out clean about 45-55 minutes depending on your oven.  Remove from the water bath, cool and refrigerate for several hours. Invert right before serving making sure you have a plate large enough that any caramel sauce won’t spill over the sides of the plate.

TRES LECHES CAKE (A white cake with three different milks soaked in)

Bake in a rectangular glass baking pan your favorite white cake whether from scratch or using a white cake mix.  Whisk  together three different types of milk, 1 tablespoon of rum and 1 tablespoon of vanilla.  I used one can of sweetened condensed milk, one can of coconut milk and ¾ cups of heavy cream.   With a skewer poke lots of holes in the cake and then slowly pour the milk mixture over the cake, let it seep in and repeat pouring the mixture over until fully saturated.  It seems to pool around the sides so you may have to redistribute it by spooning some of the liquid from the sides back onto the middle of the cake.  Cover with plastic wrap and place in the refrigerator overnight.  Whip some heavy cream and spread over the top when ready to serve.  You can sprinkle the top with toasted coconut or do as I did and serve the cake with fresh Oregon berries.  I used fresh red and gold raspberries, blue berries and Hood strawberries for variety.


Parmesan Crusted Tilapia Panzanilla Salad
Submitted by Jim Galbraith

With Spring trying to finally arrive, and summer just around the corner, it's time to dust off an easy-to-make Summer dish to serve out on your deck or patio with a great chilled Chardonnay.  Bon appétit!

(2) 5-6 oz tilapia fillets
Fresh shredded Parmesan
Panko breadcrumbs
1/2 tsp Italian Herb blend
pepper to taste
1 egg, blended in a bowl

3 cups large cubed foccacia bread, lightly toasted
1/2 cup zucchini, half moon cut
1/2 cup red onion, julienned
1/4 cup red bell peppers, julienned
1 Tbsp garlic, minced
1 oz olive oil
2 oz balsamic vinaigrette
1/4 cup fresh basil, rough chopped

Preheat oven to 400 degrees.  Prepare foccacia bread cubes and place into a large mixing bowl.  Mix together the Parmesan and bread crumbs (enough to cover both sides of fillets) with the Italian herb blend and pepper, and spread out evenly over waxed paper.  Dip each filet into the egg and then press both sides into the Parmesan and Panko crumbs to fully coat tilapia.  Place filets in a single layer in a shallow baking pan with a light coating of cooking spray or non-stick aluminum foil.  Bake for 14-16 minutes.

Meanwhile, saute garlic, peppers, onion and zucchini in oil until onions are translucent.  Transfer to a large mixing bowl and toss with foccacia croutons, basil and vinaigrette.  When tilapia is done, place directly on top of the salad.


Braised Pork Butt, Cannelini Beans and Squash Gratin
Submitted by: Pat Kimmer
 
Owner, Michael Tocchini, and Chef Daris were kind enough to share the following recipes from January’s Italian dinner at Mingo’s.  As you can imagine they are dealing with large quantities when they are preparing their dishes so you won’t see exact measurements of ingredients so you may have to use your own best judgment for how much of everything to use.  The important thing is the ingredients and technique used to create some very tasty items.  Enjoy!

Braised Pork Butt:
5lbs. of pork butt (boneless), cut in 4 pieces and sear in hot oil with salt and pepper.
Remove and place in a braising pot.
In searing pan add onion, celery, carrot, garlic cook together until soft and deglaze pan with red wine.
Put this mix into braising pan add a gallon of pear tomatoes (lightly crushed) and bay leaf.
Cover pan with foil and cook @ 400 degrees for 3 hours.

Cannelini Beans:
Soak for 1 day (or overnight)
Drain and cover with fresh water, bay leaf, onion salt and pepper and simmer for 1 hour until desired firmness.

 

Squash Gratin:
Layer thinly sliced zucchini with grana padano cheese, salt and pepper and thyme.
After three layers, top with more grana padano and thyme.
Cover with foil and cook @ 400 degrees for 1 hour.
Uncover and cook for another 10-15 minutes to get the top crispy.


Carrot and Leek Soup and Pasta with Mushrooms and Ricotta in a Peppercorn Demi-Glace
Submitted by: Pat Kimmer

Owner, Michael Tocchini, and Chef Daris were kind enough to share the following recipes from January’s Italian dinner at Mingo’s.  As you can imagine they are dealing with large quantities when they are preparing their dishes so you won’t see exact measurements of ingredients so you may have to use your own best judgment for how much of everything to use.  The important thing is the ingredients and technique used to create some very tasty items.  Enjoy!

Carrot and Leek Soup:

  • Small dice carrots caramelize in olive oil in a sauté pan--get oil hot and at first sizzle, then turn down to medium heat.
  • Once caramelized, veg stock, salt, pepper, fresh thyme and thinly sliced leek coins get added. Simmer for 2-2.5 hours.
  • Garnish with chopped parsley.


Pasta with Mushrooms and Ricotta:

  • Get some fresh pasta sheets from Pasta Works/City Market, or make your own.
  • Cook pasta as directed, about 90% cooked, and remove from water to ice bath to stop cooking.  Remove to oiled sheet pans to hold pasta until ready to use.
  • Put whole portabella mushrooms, without stems, in an oven proof pan, add veg stock, balsamic vinegar (1 to 1 ratio, just enough to cover the bottom of the pan), salt and pepper, cover and stick in 450 oven for 20 minutes, check them. The mushrooms should be somewhat soft and have soaked up flavors in the pan. Remove and let cool.  Slice mushrooms on bias into 3-5 lengths.
  • Chop fine thyme, rosemary, and oregano and blend with ricotta cheese, fresh if possible.  Put in a pastry bag for use.


Lay pasta sheet out flat on a cutting board.  Lay down a line of herbed ricotta cheese with pastry bag from one end of pasta sheet to other, about 1.5 inches from edge.  Lay mushrooms, overlapping as much as you want, on top of cheese. Fold over pasta end toward middle of the sheet, tuck under cheese/mushroom structure and proceed like this from one end to other.  Go back and tighten up roll a bit, make sure pasta is firmly tucked in and it's a nice uniform shape.  Cut into 3 inch long pieces.  Repeat process until done with pasta and filling.

We use 3 pieces per serving, put on baking sheet coated with a touch of oil, fire in 400 oven for 3-5 minutes, or until edges are slightly browning.

3 Peppercorn Demi-Glace:
Buy demi-glace from City Market or make your own.

Heat pan with some oil in it. When hot add a touch of minced garlic, hit it with white wine to deglaze the pan, add demi-glace and butter pat along with 3 peppercorn mix (black, white and pink--to your taste) and simmer for a few minutes. Done.  Pour a restrained amount over rolled pasta.


Ravioli with Roasted Red Pepper Cream Sauce
Submitted by: Jim Galbraith

Because our first WFSO event of 2012 will be an Italian dinner at MiNGO West (sponsored by Pat Kimmer), I thought I’d select an Italian recipe I created when I found a jar of roasted red peppers that I didn’t know what to do with.  It pairs excellently with a simple garlic bread, a Caesar salad and Cabernet Sauvignon…Enjoy, and don’t forget to RSVP for Pat’s event!          

2 Tbsp olive oil
½ cup onion, finely chopped
2 cloves garlic, minced
14-oz jar roasted red peppers
Chopped fresh basil (approx. ½ cup)
1 cup dry white wine
2 cups whipping cream
¾ cup grated parmesan cheese
16-oz pkg Chicken & Herb frozen Ravioli

Add oil to a saucepan and sauté onion and garlic until onion is tender, about 3-4 minutes.  Using a strainer, drain and rinse the red peppers to remove the seeds.  Cut peppers into bite-sized ribbon slices.  Add peppers and basil and sauté for another 3-4 minutes.  Add the wine to the saucepan, and place over high heat.  Bring to a boil and continue to cook until only about 2 Tbsp of liquid remain.  Add the cream, bring to a boil, and continue to cook until slightly thickened (about 3-4 minutes), stirring often.  Remove from heat and set aside.

Cook frozen ravioli per package instructions.  While ravioli is heating, add the parmesan to the sauce and stir until melted and well-blended, about 2 minutes.  Keep warm.  When ravioli is done, drain well and divide among 4 shallow pasta bowls.  Top each serving with 1 cup of sauce and serve.


Pumpkin Pie Bruleé
Submitted by: Jim Atwood and Dana Miller

Great Holiday Season Dessert, which works well with a sweet dessert wine such as Sauternes or Tokaiji Aszu.  

1         15 oz can Pumpkin Pie Mix (not plain Pumpkin)
1         12 oz can Evaporated Milk
2         Eggs
½       Cup Dark Brown Sugar
¼       Cup Granulated Sugar

Preheat:        Oven to 350 degrees.  
Combine:     All ingredients except granulated sugar and whisk until smooth.
Pour:            Into Ramekins (eight 4 oz. ramekins or six 6 oz. ramekins)
Place:           Ramekins in Baking Pan and fill with water about ½ way up the sides of ramekins.
Bake:            On Center Oven Rack about 20 – 30 minutes until set on edges and wobbly in center.
Chill:            On Wire Rack until cool and then Refrigerate 4 hours up to 3 days.
Sprinkle:       1½ - 2 teaspoons Granulated Sugar each ramekin.
Torch:          (Or Broil carefully in Oven) until Granulated Sugar Caramelizes.
Serve:           Makes 6 – 8 servings.


Roasted Mushroom-Leek Soup with Crispy Pancetta
Submitted by: Nora Berwick

A wonderfully delightful autumnal mushroom soup…..Serve with La Luna del Rospo Barbera D'Asti

8 oz button mushrooms, stem ends trimmed, cut in quarters if large
6 oz cremini mushrooms, stem ends trimmed
6 oz Portobello mushrooms, coarsely chopped to match their size of the other mushrooms
4 oz shiitake mushrooms, stem ends trimmed entirely off & cut cap in quarters
4 leeks (white to very light green parts only), cut in half lengthwise, well washed, and cut into 1-inch pieces
1 large red onion, chopped into1-inch pieces
1½ TBsp chopped fresh thyme
½ cup olive oil
1Tbsp olive oil for frying pancettta
Salt and freshly ground black pepper
½ cup dry red wine
6 cups chicken stock (1 x 32 oz box + 1½ cans Swanson’s)
¼ cup heavy cream (optional, but make everything taste better)
8 slices @ 1/16 to 1/8-inch thick pancetta (as lean as possible)
Crème Fraiche
Chives

The Soup:
1.          Place rack in the center of the oven and preheat to 400º.
2.          In a large roasting pan, toss the mushrooms, leeks, onion, thyme, ½ cup olive oil, and salt and pepper to taste until well combined.
3.          Roast for 30-35 minutes, tossing the vegetables once or twice as they cook.
4.          Remove from oven and immediately deglaze the hot roasting pan + vegetables with the wine and chicken broth, scraping the bottom of pan with wooden spatula to mix into the wine/broth all bits and pieces of any mushrooms, leeks, and onions that might have stuck to the pan during the roasting process.  Cool.
5.          Working in batches, puree the vegetables, wine and broth mixture in a blender.
6.          Pour the pureed soup into a large soup pot and, stirring, add the cream if desired.
7.          Taste for seasoning and add salt and pepper, if needed.  The soup can be made 1 day ahead up until this point, and refrigerated.

Crispy Pancetta:          
1.          Heat the 1 Tbsp of oil in a medium skillet over low heat.
2.          Add the pancetta and cook, turning frequently, until crisp, 5-10 minutes.
3.          Drain on paper towels then cut/break the pancetta into ¼-½-inch pieces.  
4.          To serve, reheat the soup until simmering.  Serve with a ‘doll-up’ of crème fraiche.  Sprinkle with pieces of crisp pancetta and minced fresh chives.

Serves 8  


Duck-a-l’Orange
Submitted by: Jim Atwood and Dana Miller

A favorite of Julia Child's, sweet and savory Duck-a-l'Orange locks in the natural juices of the duck for a delicious burst of flavor the moment it hits your palate.

Ingredients:

4 ½ to 5 lb. duck, eviscerated
Salt and pepper
⅓ c. sugar
1 c. orange juice
1 ½ c. chicken stock

Tomato Gratin:
2 medium tomatoes, peeled and cored
2 T. butter
½ c. fresh bread crumbs
½ t. finely chopped parsley

Garnish:
Zest strips and segments from one orange                

Method of Preparation:

Preheat oven to 350°.

Pat dry duck and season inside and out with salt and pepper. Place in a roasting pan and roast for about 2 hours or until thermometer inserted in thigh registers 170° F. Remove from oven and let rest on a separate platter. Reserve roasting pan juices.

In a heavy saucepan over medium heat, melt sugar. Continue cooking until golden brown, stirring occasionally. Slowly stir in orange juice. Simmer until liquid is reduced by one quarter. Add the chicken stock and pan juices. Continue simmering until reduced by half. Skim residue from surface as needed.

Fill a medium saucepan with water and bring to a boil. Add orange zest and blanch for about a minute. Remove from water and plunge in ice water immediately. Repeat blanching process again. Remove zest from ice water and drain on paper towels. Set aside.

Strain sauce, return to pan and bring to boil. Season with salt and pepper to taste. Keep warm until ready to serve. Add blanched orange zest to sauce before serving.

Meanwhile, place tomato halves flat side up in a baking dish. Heat a small sauté pan and melt butter. Add bread crumbs and cook until bread crumbs are evenly browned. Remove from heat and stir in parsley. Add salt and pepper to taste. Spoon bread crumb mixture on top of tomatoes. Bake at 350° F for 8-10 minutes.

To serve, carve duck and arrange on plates. Spoon sauce over top. Place tomato gratin on side. Accompany with your choice of potato.


Pumpkin Cream Pie Oat Bran
Submitted by Jim Atwood and Dana Miller

We know it seems like summer just started. But believe it or not, Autumn officially begins around the 21st of September. So it's soon going to be the time of year to enjoy Pumpkins. They say breakfast is the most important meal of the day. This is breakfast food. But sometimes it’s nice to have breakfast for dinner; especially on a cold evening with well-chilled Chardonnay or Gewürztraminer. (All members are requested to dig into their own favorite recipes that pair up great with wines or are made with wine and share them with our members!)

A.       Combing the following in a medium saucepan over medium heat and bring to a boil:
                                1         Cup Canned Pumpkin
                                1         Cup Water
                                1         Cup Non-Dairy or Organic Milk
                                1½      Teaspoons Ground Cinnamon
                                ½        Teaspoon Freshly Grated Nutmeg
                                 1     Pinch of Salt                 
 Sweetener to Taste (Organic Brown Sugar, Maple Syrup, or Agave)
B.       Stir in 1 1/3 Cups Oat Bran and simmer for 2 more minutes.  
C.       Carefully pour contents of pan into a high speed blender and add:
                                ½        Cup Additional Non-Dairy or Organic Milk 2 Tablespoons at a Time                    
D.       Blend at High Speed until mixture is Creamy and Smooth.             
E.       Return Mixture to pan and reheat until thoroughly Warm.
F.        Serve each bowl with: 1 Tablespoon of Almond Butter on top.  

Serves 4.


Dill Gravlax with Mustard Sauce (Appetizer)
Submitted by Diana Gough

This makes an appetizer that is always wildly popular. In the summer try it with a Rosé or a sparkler...

Makes 4 servings
Note: Start Gravlax at least 4 days before you plan to serve it.
Gravlax:
1 teaspoon whole white peppercorns
1 teaspoon whole black peppercorns
1 teaspoon coriander seeds
2 teaspoons sea salt
2 teaspoons sugar
1 pound salmon fillet, skin on
1 cup chopped fresh dill, divided

 

Sauce (optional):
2 tablespoons honey mustard
1 tablespoon white vinegar
3 tablespoons grapeseed oil or canola oil
2 tablespoons chopped fresh dill
¼ teaspoon salt
mini pumpernickel or brioche toasts
dill sprigs
Gravlax: Heat all peppercorns and coriander seeds in skillet until fragrant and seeds jump slightly, shaking skillet frequently, about 2 minutes. Crush spices with mallet; transfer to small bowl. Mix in salt and sugar.

With a small knife, poke 12 small holes into the salmon skin. Rub 1/3 spice mixture onto skin. Sprinkle 1/3 cup chopped dill in bottom of 8 by 8-inch glass baking dish. Place salmon, skin side down atop dill. Rub remaining spice mixture into top of salmon. Press 2/3 cup chopped dill onto salmon. Cover with plastic wrap, pressing directly into fish. Place plate or another pan atop plastic. Place heavy cans on plate to add pressure. Refrigerate 3 to 4 days.

Sauce: Whisk together all ingredients.
To Serve: Scrape spices and dill off both sides of salmon. Using knife with long thin blade, thinly slice salmon diagonally from top toward skin. Arrange toasts on platter; top with salmon slices, sauce, and dill sprigs.


Corn and Smoked Mozzarella Mashed Potatoes
Submitted by Judy Erdman

Serve these sweet, smoky potatoes with spice-rubbed chicken or flank steak. If you can't find smoked mozzarella, try smoked Gouda or smoked cheddar.

Cooking spray
3 cups fresh corn kernels (about 6 ears)
2 ½  pounds red potatoes, quartered
¾ cup  2% reduced-fat milk
½  cup (2 ounces) shredded smoked  mozzarella cheese
3 tablespoons butter, softened
¼  cup chopped fresh cilantro
1 tablespoon fresh lime juice –
¾  teaspoon salt
½  teaspoon freshly ground black pepper

1.    Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn; sauté 5 minutes or until lightly browned. Cool.
2.    Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
3.    Drain and return potato to pan. Add milk, cheese, and butter; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Add corn, cilantro, and remaining ingredients, stirring to combine. Yield: 8 servings (serving size ¾ cup)


 

Creamy Smoked Salmon Linguini
Submitted by Michael Tehan and Beth Holmes

What meal does one prepare when, at the last minute, your double holiday date suddenly changes from a night out to a night in, and YOU are on point to cook?! Pressure is on.  Have to be creative.  Survey your girlfriend’s pantry to see what yummy foodstuffs are at hand. “Well, how about this foil-wrapped fillet of Northwest smoked salmon,” she says, “Can you do anything with that?”  Here is what we came up with.  Nora seemed to like it, and we thought you might, too.  Comfort food; very rich and good for a cold winter (or spring at this rate) evening.  

Serve with fresh roasted asparagus and an Italian Barbera such as the 2007 Luna del Rospo Silente Barbera d’Asti  --  one of our favorites!

Ingredients
1 lb. smoked salmon, skinless, coarsely crumbled
2 dozen medium shiitake mushrooms (can substitute fresh morels or chanterelles when seasonally available)
8 oz. jar julienne sliced sundried tomatoes, drained
3 oz jar non-pariel capers, drained
4 cloves fresh garlic, peeled and pressed
½ cup grated fresh Parmesan cheese
½ cup organic vegetable broth
½ cup half and half
½ stick salted butter
12 oz. package Al Dente brand Roasted Garlic Linguini (or similar pasta)

Preparation (15 min)
1.          Start large pot of water to boil for pasta.
2.          Slice the mushrooms.  In deep sided sauté pan, sauté mushrooms with garlic in 1-2 Tbsp. butter until lightly browned. Add broth and simmer a few minutes.
3.          Combine crumbled salmon, capers, and sundried tomatoes in mixing bowl.
4.          Add salmon mixture to sauté pan with mushrooms. Add half and half and gently warm while stirring to mix.
5.          Prepare pasta al dente.  Drain.  Toss with 2-3 Tbsp. butter in large pasta bowl.  Add grated Parmesan cheese and gently toss to coat the pasta.
6.          Serve salmon-mushroom mixture on top of parmesan-coated pasta. Garnish with fresh grated Parmesan and fresh ground pepper if desired.

Serves 6


Thai Corn Chowder
Submitted by Nora Berwick

Member Nora Berwick first experienced Thai Corn Chowder as part of the September 2010 WFSO Educational ‘Pairing Wine with Food’ Event at Caprial and John’s Kitchen at 609 SE Ankeny Street, Portland OR.  Caprial and John’s first course in their culinary repetoire for the WFSO educational evening was Thai Corn Chowder…..absolutely the ‘best’…..!  

Thai Corn Chowder

1 Tablespoon canola oil
3 cloves of Garlic, chopped
1 Tablespoon ginger, peeled and finely chopped
¼ cup Rice wine
2 cups fresh corn kernels
2 cups chicken stock
1  13.5 oz can of coconut milk
1-2 Thai chilies, finely chopped
1 teaspoon Thai fish sauce (Nam Pla)
Salt and pepper to taste

In medium size sauce pot on medium heat add the oil, garlic and ginger and sauté for 2 minutes. Add rice wine and reduce by half. Add remaining ingredients and turn sauce to low. Simmer slowly for about 30 minutes. If soup seems to be thick add more stock.

Make sure soup is seasoned well and serve immediately with a crisp chilled French Rosé wine, such as the Gérard Boulay 2009 Loire Sancerre Rosé that has cherry and strawberry notes with crisp acidity -- an excellent accompaniment for the slightly picante Thai Corn Chowder…..Bon Appétit!  

Serves 6


Veal Filet with Herb-Bacon Wrap and Tagliatelle
Submitted by Nora Berwick

1½ lb veal fillet
3 large garlic cloves, minced
3 heaping TBsp sage, minced
3 heaping TBsp thyme, minced
3 heaping TBsp flat-leaf parsley, minced
¼ lb lean bacon rashers
2 TBsp butter
Cognac
½ cup white wine
¼ lb butter (optional)
Whipping cream
Salt
Freshly ground pepper
1lb fresh tagliatelle

1.          Preheat oven to 250ºF.
2.         Cut meat into 2-4 pieces.
3.         Mince garlic, bunch sage, thyme, and flat-leaf parsley.  Mix and set aside.
4.         Rub meat with garlic olive oil, then salt and pepper the meat.  Sear over high heat on all sides.  Remove from heat and roll the meat in herb mixture.  
5.         Wrap the bacon rashers around the meat and bind with string.
6.         Place meat back into pan, and cook for an additional 4 minutes on each side, until the bacon is cooked.
7.         Remove meat from pan into an oven-proof platter, and, immediately deglaze the pan with a splash of cognac and the white wine; add butter (optional) and how ever much whipping cream you want. Season with salt and pepper.
8.         Place meat into a preheated 250º oven to keep warm while cooking the fresh tagliatelle (about 8 minutes in boiling salted water with a ‘splash’ of olive oil for the tagliatelle al dente).           
9.         Remove meat from oven. Cut off & remove string holding bacon & seasonings in place.  Slice and place the ‘rare’ pink’\veal pieces on individual plates; and, spoon deglazing sauce over veal fillets.
10.        Serve with freshly cooked tagliatelle al dente and a chilled ‘complex’ white wine such as the 2009 Dupeuble Beaujolais Blanc…..Bon Appétit!  

 

Serves 4


Chicken with White Beans
Submitted by Nora Berwick

There is only one Harry’s Bar – located on Venice’s Calle Vallaresso, near the Piazza San Marco.  The delicious and hearty winter repast below is an adaptation of one of this legendary restaurant’s most popular dishes…..Pollo alla Veneta.

2 cups dried cranberry, kidney, or pinto beans, soaked overnight and drained
6 slices lean bacon, diced
8 boneless, skinless chicken thighs
salt
pepper
flour for dredging
garlic olive oil
1 medium onion, chopped
2 celery ribs, chopped
4 garlic cloves, minced
¾ cup dry white wine
2 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
1 28-oz can of Muir Glen fire-roasted diced tomatoes with juice
1 14-oz can Swanson’s chicken broth
4 TBsp chopped flat-leaf parsley

Put the beans in a 3-quart saucepan, cover them by an inch with cold water, and bring to a boil.  Turn off the heat, cover the pot, and let the beans stand in the hot water for an hour.  Drain off the water, cover the beans with fresh water, and bring to a boil.  Turn down the heat and simmer the beans, partially covered, until they are tender, about 50 to 60 minutes.  Drain and set aside.

Cook the bacon in a large skillet (or, preferably a 4-qt chef’s pan) over medium heat, until bacon is browned but not crisp, about 10 minutes.  Using a slotted spoon put the bacon on paper towels to drain, leaving the fat in the skillet.

Rinse the chicken thighs, pat dry, and dredge in flour that has been seasoned with salt and pepper.  Add the chicken thighs to the skillet with the bacon fat, and cook over medium heat in batches until golden brown, about 20 minutes per batch.  Remove the cooked chicken to a plate to cool.  Cut into bite-sized pieces and set aside.

Note:  Add garlic olive oil during chicken cooking process, as needed, to ensure that at completion of frying, 2 TBsp fat/oil remain in the skillet for use in the next step.

Return the cooked bacon to the pan.  Add the onion, celery, and garlic and cook until soft, about 5 minutes.

Increase heat to high, add the wine, and bring to a boil, scraping up the brown bits from the bottom of the pan.  Add the chicken pieces to the pan and the 28-oz can of diced tomatoes with juice.  Cook over medium heat for 3 minutes.

Add the beans, thyme, rosemary, some salt and pepper, and a 14-oz can of Swanson’s chicken broth.  Stir well and bring to a boil, then reduce turn heat, and simmer covered for about 10 minutes.  If the beans absorb much of the liquid, add more chicken broth so that there is plenty of sauce.

Adjust the seasoning to taste, then sprinkle with the parsley.

Serve immediately with crusty rustic garlic country bread for soaking up the savory sauce, and with a hearty Italian Barbera such as the 2007 La Luna del Rospo  --  Silente.


Steamed Persimmon Pudding with Hard Sauce
Submitted by Ann Kaye

Member Nora Berwick recently tasted this recipe declaring it better than any Christmas Pudding she’d ever had.  It was made by her friend, Ann Kaye, who submitted:  “My neighbor gave me some persimmons that were very soft, and I didn't know what to do with them.  She said she always makes persimmon pudding.  She passed away last year, so this year I made Persimmon Pudding for Peg.  For dessert we sometimes serve a nice sparkling Rosa Rogale, but this may be too sweet.  I really like coffee.”

Steamed Persimmon Pudding
1 C pureed persimmons (about 3 persimmons with skins removed)
2 tsp  baking soda
8 T butter (1 stick), room temperature
1-1/2 C sugar
2 eggs
1 T lemon juice
2 T rum
1 C all-purpose flour
1 tsp cinnamon
1/2 tsp  salt
1 C broken walnuts or pecans
1 C raisins or Craisins

Fill a kettle that is large enough to hold a 2-quart pudding mold with enough water to come halfway up the sides of the mold.  Let the water come to a boil over medium heat while you are mixing the pudding batter.  The mold must have a lid or be snugly covered with aluminum foil while steaming.  Also, there must be a rack or Mason jar ring on the bottom of the kettle (under the mold) to allow the water to circulate freely while the pudding is steaming.  Grease the mold.

Put the persimmon puree in a small bowl and stir in the baking soda.  Set aside while mixing the other ingredients (persimmon mixture will become quite stiff).

Cream the butter and sugar.  Add the eggs, lemon juice and rum and beat well.  Add the flour, cinnamon and salt and stir to blend.  Add the persimmon mixture.  Beat until well mixed.  Stir in the nuts and raisins.

Spoon the batter into the mold, cover and steam for 2 hours.  Remove from the kettle and let rest for 5 minutes.  Turn onto a rack to cool, or cool just a little and serve warm (my favorite).  Serve with hard sauce or unsweetened whipped cream.

Hard Sauce
1 C powdered sugar
6-8 T butter (softened)
Add the sugar gradually.  Beat these ingredients until well blended and fluffy.

Add:  
1/8 tsp salt
1 T rum, whisky or brandy  


When the sauce is very smooth, chill thoroughly.  Makes about 1 cup.


Jim’s Pumpkin Soup
Submitted by Dawn Foster

I visited my dad, Chairman Jim Atwood, at his home many years ago, and was treated to this delicious Autumn soup.  Chairman passed the recipe on to me, and it continues to be one of my favorite Fall dishes.  I especially like it because it can easily be made ahead of time when having guests for the holidays!

2            Stalks Celery
2            Skinny Carrots
½           White Onion
1 Can      Chicken Broth
1 Can      Pumpkin Pie Mix
2Tb        Minced Garlic
½ Pint     Half and Half
¼ Pint     Cream
Cayenne
Salt
Pepper

 

Dice and Sauté vegetables for 15 min.

 

Add can of Chicken Broth and Pumpkin Pie Mix to vegetables in a food processor and puree.

Return to pan and add Garlic then let simmer for 10 min.

Add Half and Half and Cream.  Add Cayenne, Salt, and Pepper to taste and stir.

Warm again to serve immediately or refrigerate and warm just before serving.


Upside-Down Tart with Oven-Dried Tomatoes and Carmelized Shallots

Submitted by Pat Kimmer

This was an appetizer tart we served at our Progressive Dinner that received rave reviews from our guests.  It’s a great way to use your garden tomatoes that are finally ripening.  Prepare the oven-dried tomatoes ahead of time – the day before or early morning.

You will need:
12 oven-dried tomatoes halves (To dry tomatoes in oven: Halve small plum-sized tomatoes lengthwise, place cut side up on an oiled baking sheet.  Sprinkle with 2 teaspoons sugar, some salt and pepper and drizzle with olive oil.  Leave in a 150 degree oven for about 8 hours or at 225 degrees for half that time.)
14-15 small shallots or about that many halved or quartered larger shallot bite-sized pieces
1 sheet puff pastry (A good one is the Indo-European Puff Pastry Sheet brand comes in two rolls in a 26 oz package –one source is Barbur World Foods – a nice French lady from the Farmer’s Market told me about this.  The Pepperidge Farms Pastry Sheet package is fine too.)
Unsalted butter, olive oil, sugar and water
Leaves from 1 fresh thyme sprig

Preheat oven to 400 degrees.  Lay out the puff pastry and trim into a circle about 10 inches in diameter and place in the freezer while preparing the next ingredients.  Place a 10 inch ovenproof frying pan over high heat on the stove and melt 3 tablespoons unsalted butter with 1 tablespoon olive oil.  Add 1 tablespoon of sugar and stir for a little less than a minute.  Add the shallots and toss for 30 seconds.  Add ½ cup water, reduce the heat to low and simmer until water is evaporated.  Let cool completely.  Distribute the shallots evenly in the pan.  Sprinkle with the thyme leaves and salt and pepper.  Place the tomatoes, skin side down in and around the shallots.  Lay the pastry round over the pan.  If you need to trim the edges to the size of the pan do so quickly.  Make a couple of knife slits in the pastry and bake until browned (20-25 minutes).  Remove from the oven, cover with a serving plate and invert the plate and pan together flipping it over onto the plate.  Carefully lift the pan off the tart.  Cut into 6 wedges to serve.

We served it with the 2008 Saint Cosme Cote du Rhone Blanc but also went nicely with the Gourgonnier  Rose’ we used for a starter wine.  Also, any wine that goes with tomatoes will pair well with this sweet and savory tart.


Dungeness Crabbies
By Nora Berwick

Here is a lovely recipe submitted by Nora to celebrate the Dungeness Crab season, which is upon us!

1 stick butter, softened
½ lb Dungeness crab meat
1½ tsp mayonnaise
½ tsp garlic salt
1 jar Old English cheese (Kraft)
Splash of Lea & Perrins
1 pkg Thomas English Muffins
Cayenne pepper

1.         Soften butter in bowl. Beat in mayonnaise, garlic salt, cheese & a splash of Lea & Perrins.   
2.         Mix in crabmeat with fork.
3.         Cut muffins in half and spread crab mixture on muffins.  Sprinkle with cayenne pepper
4.         Cut muffins into quarters.  Freeze 10 minutes.   
5.         Bake on an ungreased baking sheet (or, line baking sheet with Silpat) at 350º for 12-14 minutes.  
6.         Store unused muffin quarters in plastic bags and freeze until ready to bake.

Note:   Dungeness Crabbies make a fabulous hot appetizer!  Besides being a cinch to assemble, the ‘crabbies’ can be made ahead, then frozen, and baked once your guests arrive.  If you are looking for a unique hor d’oeuvre that takes almost no time to put together and will be the hit of your party, here it is!  Don’t be surprised if these Dungeness Crabbies disappear in milliseconds flat!  

Suggested ‘wine pairing’:  A chilled White Loire Sauvignon Blanc 2007, or, a White Burgundy such as Meursault Les Gruyaches 2006 or Saint-Aubin Cru “En Remilly” 2007.


Himalayan Pink Salt Slab Ideas
By Pat Kimmer

This is more of a little foodie blog than a recipe but I was excited about discovering the nuances of my new Himalayan Pink Salt block disk and had to share.  This was a gift we received from fellow WFSO friends this Christmas.  Since receiving it I have been reading all about these salt blocks and have learned that this salt is mined in Pakistan in the Himalayan Mountains and was formed from an ancient dried up inland sea some 200 –600 million years ago (the numbers vary depending what source you read) with some 80-84 beneficial trace minerals.  It’s apparently all these minerals that make this salt more flavorful, healthy and pure.  But the best part of this new culinary toy is all the ways you can play with it:

·       Heat it in the oven at 400 degrees for 30-45 minutes, take it out and place it on a heat safe surface and cook any of the following:
o   Scallops or shrimp marinated in butter or flavored oils and choice of herbs (my current favorite shrimp is brushed with lime infused oil with a tiny Kafir lime leaf placed on top)
o   Ahi Tuna brushed with sesame oil followed by a sprinkling of black sesame seeds
o   Vegetables such as mushrooms, asparagus, sliced eggplant or zucchini brushed with olive oil or grape seed oil and/or a good balsamic vinegar
·       Freeze it and serve the following on it:
o   Chocolate, Caramel or Butter Pecan Ice Cream Scoops
o   Watermelon, Grapefruit or Melon Sorbet Mini Scoops
·       Cool block and serve the following on top:
o   Beef or Tuna Carpaccio
o   Sashimi
o   Sushi rolls and vinegared  cucumber slices
o   Endive leaves with crab salad filling or a diced beets and goat cheese filling
·       Leave at room temperature and use to serve:
o   Assorted cheeses
o   Picked ginger
o   Tomato and mozzarella slices topped with basil

You can type into your favorite search engine and get many more ideas and where to find them but just wanted to give you an introduction in case you haven’t experimented with this yet.  In the event your block breaks or dwindles down to the point you can’t cook on it any more, you can use the pieces to grate for a finishing salt, throw some into your bath water for a mineral bath or the most original suggestion I found “nibble jewelry” forming the small stones into jewelry pieces where you can break a little piece off if your desperate for salting.  I am anxious to serve something up on my new salt “plate” at the next WFSO home event for you.


Crème Vichyssoise
Submitted by:Jim Galbraith

Vichyssoise soup was one of the great courses we enjoyed at this year’s Oregon Gold Medal Wine Dinner at Portland City Grill on October 17th, graciously hosted by the Kingsett’s.  It was paired perfectly with a Zerba Cellars 2007 Columbia Valley Viognier.  Although I was unable to obtain the chef’s recipe—which uniquely utilized roasted cauliflower as an alternate ingredient—there are fairly standard recipes available to present to our members as the one below, which has been modified slightly and includes a key optional garnish added by our chef that our table believed made the soup even more incredible.

Vichyssoise is a classic French cold creamy leek and potato soup.  Its origin is a subject of debate amongst culinary historians; however Gourmet magazine may hold the more definitive source.  They hold that Vichyssoise was invented by the French chef Louis Diat, who joined the New York Ritz-Carlton as chef de cuisine in 1910.  In 1947 he became the in-house chef at Gourmet—hence the connection.

Ingredients

4 medium leeks (white parts only), halved lengthwise and coarsely chopped (about 2 cups)
2 tablespoons unsalted butter
1 medium onion, chopped
2 medium russet (baking) potatoes, peeled and diced
4 cups low sodium chicken stock
2 cups fat-free half-&-half
Salt to taste
White pepper to taste
Chives, thinly sliced (optional garnish)
Truffle oil (optional garnish)

 

Directions

Wash leeks in a bowl of cold water and drain.  Melt butter in a 6- to 8-quart soup pot over low heat.  Add leeks and onion, cover and cook low, stirring occasionally until softened (about 10 minutes), but do not brown.  Add potatoes, stock and salt to taste.  Bring to a boil, then simmer very gently for 30 minutes.

Puree the mixture in batches in a blender and force through a fine-mesh sieve into a large bowl, pressing hard on the solids.  Stir in half-and-half and white pepper to taste.

Place bowl in a larger bowl of ice and cold water and stir until soup is cold.  Refrigerate covered until soup is very cold.

When serving, add to each bowl a drizzle of truffle oil and sprinkle with thinly sliced chives.


Dana’s Pumpkin Heaven
Submitted by Dana Miller

It's the time of year to enjoy Pumpkins. I was having a Ladies Luncheon recently and wanted to serve individual desserts in mini-pumpkins. I tried several recipes.  None of which tasted very good. So I experimented and made up a recipe.  Everyone at the luncheon raved about it, so I'm happy to share it with our Members. I served it with 1970 Ch. d'Yquem.. .

A.        Cut the lids off washed Mini-Pumpkins and scrape out all seeds and pulp with a spoon.  
                        8          Mini-Pumpkins (usually sold in grocery stores as decorations).
B.        Roast the Mini-Pumpkins (and lids) in a roasting dish with an inch of water in it in 425 degree      oven for about 45 minutes or until soft.
C.        Combine the following ingredients in a mixing bowl:
                        1          Cup Heavy Whipping Cream
                        ½         Cup Pumpkin Pie Mix (not plain canned pumpkin)
                        ½         100% Pure Maple Syrup (sold at Costco)
                        ¼         Tsp. Ground Cinnamon
D.        Blend the above with mixer to the consistency of soft pudding.
E.         After Mini-Pumpkins have cooled to room temperature, spoon in filling.
F.         Garnish plate as you please. I use the following:
                        Dried Cranberries (also sold at Costco)
                        Dried Apricots (also sold at Costco)
                        Plain Whipped Cream (sold in cans at Costco)
                        Lid from the same Mini-Pumpkin
                        Sprinkled Ground Cinnamon                                                

Serves 8.


Trianon Dill Pickle Soup
Submitted by Jim Atwood

Many of you may recall the Trianon restaurant located at SW 92nd and Allen Blvd. It's been closed for about 10 years. I used to go there in the 80's and 90's and enjoy Chef Otto Fennerl's Dill Pickle Soup. The recipe was eventually published nationally in Bon Appétit magazine. This soup goes well with well chilled dark beer or a spicy Gewurtztraminer. (We know that Pat Kimmer, Jim Galbraith, and myself aren't the only "chefs" in the WFSO, so dig into your favorite recipes that pair up great with wines or are made with wine and share them with our members!)

A. Heat the following in a saucepan over medium heat until onions are translucent.
3 Tablespoons Butter
½ Medium Onion
B. Stir in the following and let simmer uncovered until almost all liquid evaporates.
½ Cups Dry White Wine
C. Reduce heat and stir in flour; do not brown.
½ Cups All Purpose Flour
D. Combine water and pickle juice and whisk into mixture all at once.
4 Cups Water
1 ½ Cups Juice from Pickles
E. Increase heat and bring to a boil, stirring constantly, until soup thickens and then add:
4 Large Dill Pickles cut Julienne
2 Teaspoons Fresh or Dried Dill
½ Cup Heavy Cream (Add additional cream if you want a lighter color)
F. Salt and Ground White Pepper to Taste and Garnish with:
4 Croutons
1 Slice of Dill Pickle
Dried Dill Weed
Serves 6 - 8.


Chilled Creamy Cucumber Soup
Submitted by Jim Atwood

End of Summer is a good time of year to enjoy chilled soups. Reza Rafati served a soup very similar to this at his last Winemaker Dinner. It reminded me that we share recipes in the Wine and Food Society newsletter.  I originally got the recipe from the September 16, 1983 edition of The Wine Spectator.  I would like to share it with the entire W&FSO. We like it on warm evenings with well-chilled medium dry German Kabinett Gewurtztraminer or Reisling. (We know that Pat Kimmer, Jim Galbraith, and myself aren't the only "chefs" in the WFSO, so dig into your favorite recipes that pair up great with wines or are made with wine and share them with our members!)

A.        Heat the following in a saucepan over low heat 5 to 6 minutes or until veggies are transparent.

                        ½         Cube Butter
                        1          Medium Onion Chopped
                        2          Large Cucumbers, Peeled, Seeded and Diced
B.        Stir in the following and let simmer uncovered for about 15 to 20 more minutes.
                        1          Medium Potato, Peeled and Diced
                        2          Cups Chicken Broth
                        2          Cups Dry White Wine
                        1          Salt, Pepper, and Minced Dill to Your Taste
C.        Take off heat and cool.
D.        Puree until smooth (may need transfer to blender or food processor) and pour into a bowl.
E.         Stir in the following until well blended:
                        1          Cup Heavy Cream (do not compromise or substitute for this ingredient)
F.         If mixture is too thick you can add additional cream.
G.        Cover, Refrigerate until Well Chilled, the Garnish with:
                        4          Tablespoons finely Minced Chives.
H.        Ladle into Bowls and add 1 Tablespoon of Wine (same as you are drinking) to each.   Serves 4 - 6.


Beef Barolo
By Pat Kimmer

Last Saturday evening, June 20th, John Hansen, wine steward at Strohecker’s Lamb’s Thriftway, led a group of 28 WFSO members and guests on a tasting tour of some of Italy’s best wines from various Italian regions.  We started with a great sparkling at an amazing price point, Arnaldo-Caprai “Grecante” Grechetto del Colli Martini (Umbria), then moved to a wonderful crisp white, a 2003 Sella and Mosca “Tanca Farra” Alghero (Sardinia), then on to Toscana wines: a 2006 Pian del Ciampolo Radda in Chianti (not a Chianti but a super Tuscan and a very elegant sangiovese), a 2003 Casanova di Neri Brunnelo di Montalcino and a 2005 Tenuta San Guido “Guidolberto”(a Bordeaux style blend).  Moving on North to Piemonte two wines from that region: a 2004 Prunotto “Pian Romualdo” Barbera d’Alba and a 1996 Borgongno Barolo Riserva.  Also tasted a 2003 D’Antinche Terre “Raurasi” from Campania and finishing up our tour with a 2003 Nicolis Amarone Della Valpolicella from Veneto.  The wines were all superb and paired very well with the Beef Barolo, Lamb with Carrots and Wild Mushroom risotto prepared special for us by John himself.  A big thanks to John for choosing such excellent examples of some outstanding Italian wines currently available and for the tour around Italy.  Thanks for a wonderful evening John! We all enjoyed it! (John’s recipe for the Beef Barolo is below)

This wonderful meat entrée was made for the Italian Wine Tasting on June 20th by John Hansen, wine steward for Strohecker’s Thriftway in Portland.  We asked him if he would submit his recipe for our newsletter so here it is in John’s words: Here it is as well as I can put it back together, lost the one from Cooks Illustrated:It called for boneless center cut chuck but I used beef chuck ribs, about 4 1/2 lbs.  Use about 5oz of thick sliced pancetta, 1/8th", diced and cook till well browned.  Remove and set aside and brown the chuck ribs in the remaining fat.  Set aside the browned beef and sauté one cup each diced celery and carrots with two cups of onions.  Sauté for about eight to ten minutes then add one can of diced tomato, I used diced tomato in puree, and a bottle of Barolo, I used a good bottle of Roero Nebbiolo.  Bring up to heat and add back the pancetta, a good sprig of rosemary, oregano, three sprigs of parsley and thyme.  If the pan is large enough to hold the beef in one layer you can add the beef back to the mixture.  I had used a roasting pan to accommodate the amount of beef and poured the sauce over the beef.  Tightly cover and bake for approximately 2:30 to 3 hours at 300 degrees.  I did this part the night before.  Separate the beef from the sauce.  If doing it overnight chill sauce and the fat will solidify and is easily removed off the top.  In any case remove as much fat as possible and strain off the solids.  Bring the sauce back up and reduce till it coats the back of a spoon.  Add in a couple of tablespoons of tomato paste and a bit of thyme leaves.  Pour back over the beef reheat slightly and you’re done.  -  Submitted by John Hansen
Note:  For pairing suggestions, refer to the wine notes from the Italian Wine Tasting Event under Recent Events or go see John!


 

Rolled Italian Meat Loaf
Submitted by Judy Erdman

I am constantly reading cookbooks and magazine, looking for new ideas - when I found this one, I knew it was a winner!

Easier than it looks, this rolled meatloaf packs a lot of flavor.  Enjoy it with a hearty red wine.  Leftovers are great -- if you have any!

1 ¼ lb. Extra-lean ground beef                           ¼ c.     Italian Style Bread Crumb
¾ lb.    Bulk Italian Sausage                                ¼ tsp.  Pepper
1          Egg                                                       2c. Shredded 6-cheese Italian cheese blend
8oz.     Canned Pizza Sauce                                2c. Loosely packed fresh spinach leaves


1) Heat oven to 350*F.  In a large bowl mix ground beef, sausage, egg, ½ c. of pizza sauce, bread crumbs and pepper.
2) On foil, pat mixture to 12x8 rectangle. Sprinkle evenly with cheese; gently press into meat.  Top with spinach.  Starting at short end, roll up tightly, using foil to start roll and tucking in spinach leaves; seal ends.  Place seam side down in ungreased 12x8 glass baking dish.
3) Bake 1 hr.  Spread remaining pizza sauce over top.  Bake 15 min. longer or until thermometer inserted in meat loaf reads 160*F.  Let stand 5 to 10 minutes before serving.


Kentucky Derby Official Drink  -  Mint Julep
Submitted by Fred and Avon Holmes

2 cups sugar
2 cups water
Sprigs of fresh mint
Crushed ice
Kentucky Whisky

Make a simple syrup by boiling sugar and water together for five minutes.  Cool and place in a covered contained with six or eight sprigs of fresh mint, then refrigerate overnight.  Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup and two ounces Kentucky Whisky.  Stir rapidly with a spoon to frost the outside of the cup.  Garnish with a sprig of fresh mint.


Bread Pudding
Submitted by Roger Wooley

I actually learned to cook bread pudding from Creole Chef Kevin Belton at the New Orleans School of Cooking in New Orleans LA. Jim Atwood, Mike Thomas and other friends made several trips to New Orleans in the mid-90's, usually during Jazz Festival time so we could hear some good music along with the eating, drinking and bar hopping. We also went to the cooking school so we could claim some wholesome value amongst the debauchery. (I finally got my diploma in April 1996)

Our first trip was in April of 1993. We arrived on a Thursday and managed to do a lot of entertaining things that first day, culminating in my purchase of a 64 ounce margarita from a sidewalk, to-go smoothie/drink shop. The cooking school started at 10:00 am the next morning and, needless to say, I was not my usual attentive self. At that time I vowed to never again order a drink larger than my head. By that evening we were all feeling better and we went to Emeril's and had Degustation Menu at the Chef's Bar where we could watch the cooking going on. This was an 8+ course meal with Emeril actually working in the kitchen.

That was certainly some of the finest food I have ever had.

Anyway, a few weeks later, back in Portland, several of us got together and made a wonderful dinner consisting of the items we had  learned to cook at the school. I cooked the bread pudding and it was so popular that I have made it many times since then. It usually comes out pretty good. Here is the recipe.

INGREDIENTS:
1 12 oz loaf stale french bread, crumbled
(or 6-8 C any type bread)
4 C milk (you can substitute 1 C Pina' Colada Mix)
2 C sugar
8 T butter, melted
3 eggs (big eggs)
2 T vanilla

OPTIONAL:
1 C raisins (or dried cranberries)
1 C coconut, shredded

1 C chopped pecans
1 T cinnamon
1 T nutmeg

PROCEDURE:
Combine all ingredients; mixture should be very moist but not soupy. Consistency of cooked oatmeal is good. Pour into buttered 9"X12" or larger baking dish. You can use a disposable turkey cooking pan for easy clean-up. Place into non-preheated oven. Bake at 350 degrees for approximately 1 hour and 15 minutes, until top is golden brown. Serve with sauce. (See below)

WHISKY SAUCE (although I prefer rum sauce):

INGREDIENTS:
1/2 C butter (1 stick, 1/4 lb)
1 1/2 C powdered sugar
2 egg yolks
1/2 cup bourbon (to taste) (I prefer rum)

PROCEDURE: (I like to double the above sauce ingredients because I like lots of sauce on the bread pudding.)  Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg yolk. Pour in bourbon (or rum) gradually to your own taste, stirring constantly. Sauce will thicken as it cools. Serve warm over bread pudding.

NOTE: You can make many different sauces, just by substituting a fruit juice or liqueur for the whiskey. Serves 16-20 (moderate size servings)


Hazelnut Chicken Breasts with Dijon Yogurt Sauce
Submitted by Jim Galbraith

This month's recipe comes from "For Cooks Who Love Wine," a collection of great recipes created by John Sarich, Culinary Director of Chateau Ste. Michelle (Sasquatch Books, ©1997).

Although I have not yet personally tried this recipe, it's in my queue.  Chef Sarich remarks about his recipe, "Matching mustard with Chardonnay may sound a bit odd, but it's actually a classic wine and food combination that I first sampled in Dijon, France, where some of the greatest White Burgundies are produced. The zesty spice of the Dijon mustard and nutty flavor of the toasted hazelnuts in this dish blend deliciously into the rich tropical fruit and butterscotch flavors of an oak-aged Chardonnay."

4 boneless, skinless chicken breast halves1 cup toasted hazelnuts*, finely chopped
2 Tbls unsalted butter, softened2 large shallots, minced
2 Tbls plain yogurt1 Tbls finely chopped fresh tarragon
1 Tbls Dijon mustard
Salt & white pepper to taste

Preheat oven to 350 degrees. Place chicken breasts in an oiled baking pan. Mix together the hazelnuts, butter, shallots, yogurt, tarragon, mustard, salt and pepper.  Spread this mixture evenly over the tops of the chicken breasts.  Bake for 20 minutes, or until golden brown. Serve in a pool of Dijon Yogurt Sauce.
Dijon Yogurt Sauce
2 cups plain yogurt
1 Tbls Dijon mustard
1 tsp sugar
1/8 tsp grated lemon zest

Pinch of salt
Whisk together all ingredients, mixing well. Spoon onto serving plates and top with Hazelnut Chicken Breasts.
*To toast hazelnuts (and others):

Preheat oven to 350 degrees. Distribute shelled nuts evenly over a baking pan in a single layer.  Roast in oven, stirring occasionally, until the nuts are golden brown and fragrant.  Most should toast in about 10 minutes, depending on their size and variety. To remove the papery skins from toasted hazelnuts, gather them in a dish towel and rub briskly between layers of the towel.


Crab and Shrimp Stuffed Salmon Wellington
Submitted by Cami Bunnell

Greg and I enjoyed a Salmon Wellington at a local restaurant some time ago, and I decided to re-create a version of it at home. It’s a surprisingly easy, yet delicious and elegant entrée. We like to serve it with a tangy Lime Butter Sauce, although a basic Buerre Blanc sauce goes nicely as well. We recently served this dish at the September ’08 White Wine and Seafood Progressive dinner, accompanied by grilled green beans, risotto, and 3 wonderful Chardonnays: a ’03 Patz & Hall Durell, a ’03 Shaffer Red Shoulder Ranch (the majority favorite), and a ’00 Brewer & Clifton Mount Carmel.

Stuffed Salmon
Fresh salmon filet, cut into 3” squares
8 ounces fresh lump crab meat*
6 ounces cocktail shrimp or other cooked shrimp*
8 ounces Brie cheese, rind removed and cut into small squares*
3 T. Mayonnaise (optional)
1 T. fresh chopped dill (more or less depending on your taste)
Pinch of salt
Pinch of pepper
2 sheets of Puff Pasty
Egg wash (1-2 eggs, beaten)
Flour for dusting cutting board
*Crab, shrimp and brie amounts can be adjusted according to your taste.

Defrost Puff Pasty according to package directions. Chop shrimp in food processor. Add brie, crab, mayo, dill, salt and pepper, and pulse processor until ingredients are combined. The brie will still remain in small chunks, but should be equally distributed throughout the mixture. Roll each sheet of puff pastry out to about a 12” square. Divide each sheet into 4 equal, smaller squares. Place 1 piece of salmon diagonally onto each square, and top with ½” or more of crab/shrimp mixture. Pull the 4 corners of pastry together at the top, using egg wash as the ‘glue’ to hold the seams together. Brush all exposed pastry with egg wash. You can use a cookie cutter to cut a decorative piece out of puff pastry, and add it to the top of the Wellington. Brush this with the egg wash as well. (May be made early in the day, and stored, chilled and covered). Bake on greased cookie sheet at 350° for 25 minutes, or until center of salmon reaches 145°. Top with a spoonful of Lime Butter Sauce.

Depending on how much crab/mixture you use on each filet, this recipe should serve 6-8 guests. Any leftover crab mixture is wonderful when heated and served on crackers.

Lime Butter Sauce (Taken from Epicurious.com)
¼ c. freshly squeezed lime juice
1 large garlic clove
1 t. salt (omit if using salted butter)
½ t. black pepper
1 stick butter, melted

Puree garlic with lime juice, salt, and pepper in a blender or food processor until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds. The sauce may be made 1 day ahead, and chilled. Reheat and whisk before serving.


Pumpkin Pie Soup
Submitted by Jim Atwood and Dana Miller

It's the time of year to enjoy Pumpkins. Jim likes warm Pumpkin Pie but doesn't really care for crust. So he invented the recipe below. Every time we serve it, guests inevitably ask for the recipe. So we would like to share it with the entire W&FSO. We like it on a cold evening with well-chilled Chardonnay or Gewurtztraminer. (We know that Pat Kimmer, Jim Galbraith, and us aren't the only "chefs" in the WFSO, so dig into your favorite recipes that pair up great with wines or are made with wine and share them with our members!)

A. Heat the following in a medium saucepan over medium heat stirring constantly until soft.
½ Cube Butter
½ Medium Onion Minced
2 Shallots Minced
1 Celery Stalk Minced
1 Carrot Peeled and Minced
B. Stir in the following and let simmer uncovered for about 10 more minutes.
1 30 oz Can of Pumpkin Pie Mix
1 Cup Chicken Broth
C. Puree until smooth (may need transfer to blender or food processor and back into a bigger pan).
D. Add the following and heat to just under boiling, reduce heat and simmer for 10 more minutes.
1 Cup Half & Half (do not compromise or substitute for this ingredient)
½ Cup Heavy Cream (do not compromise or substitute for this ingredient)
1 Cup Chardonnay
1/4 Cup Orange Juice Concentrate
E. Season to taste with such things as:
Cinnamon, Ginger, Nutmeg, Allspice, Cloves, Brown Sugar, Cloves and White Pepper or Tabasco.
F. To Garnish: combine Sour Cream and Zest with Chives on top. Serves 8.
1 Cup Sour Cream
2 Teaspoons Grated Orange Zest
1/4 Cup Chives


 

Pacific Salmon Chardonnay
By Jim Galbraith

This recipe works best with salmon from the Pacific region (Sockeye, Copper River, etc.) rather than Atlantic.  I've made this a couple of times and goes well served over baby spinach sautéed with some finely minced garlic and onion in olive oil and a 1/4 cup dry white wine.  I think I originally got this recipe from a Bon Appetite magazine, but I'm not sure of the source.  If desired, you can also BBQ on the grill.

2 Pacific salmon fillets
2 Tbls butter
1 cup Chardonnay
1/2 cup chopped green onions
1 cup fresh mushrooms, thinly sliced
1/4 cup fresh parsley, chopped
2 Tbls small capers, drained
salt & pepper to taste

    Salt and pepper filets.  On a cookie sheet, place fish skin side down on a sheet of heavy aluminum foil, large enough to fold over and completely cover filets.

    Partially sauté mushrooms, parsley and onions in 1 Tbls butter and sprinkle mixture over salmon, followed by capers.  Pour wine over filets and then fold foil over salmon and seal tightly.  Bake at 350-degrees for 25-30 minutes or until fish flakes.  Garnish with fresh dill weed and lemon wedges, if desired.


Caramelized Walla Walla Onion Tart
Submitted by Pat Kimmer

Every summer we look forward to when the Walla Walla Sweet onions are in season.  Last week Bill brought home a big bag of Walla Walla onions from Costco and I'm thinking I need to use these up quick.  If you know anything about these sweet onions, it's that they spoil quickly so you can't keep them around as long as regular yellow or white onions.  I love a good onion tart so that's what I decided to make for a recent wine tasting party we hosted.  I decided this might be a good recipe to submit this month since the onions are in season now.  I think it goes well with several varietals from sparkling wine to heavier reds.


3 large or 4 medium sized Walla Walla Onions
2 tablespoons olive oil
2 tablespoons butter
fresh thyme if available
4 eggs
1 1/2 cups heavy whipping cream
1/2 tsp nutmeg
Sea salt and freshly ground pepper
1 - 9" ready made or previously prepared pie or tart shell

Preheat oven to 350 degrees. Slice the onion in half and then slice thin crosswise.  Sauté the onions in the olive oil and butter until caramelized (golden brown in color).  Mix in some fresh thyme leaves stripped from the stem if available. Cool to room temperature.  Mix together the cream, eggs, nutmeg, salt and pepper.  Layer the caramelized onions in the pie shell and then pour the cream/egg mixture over the onions.  Bake for 35 to 40 minutes or until the center is set (cake tester or knife comes out clean).  Garnish with more fresh thyme or other herbs and serve.  It slices easier if you let it cool 10-15 minutes after coming out of the oven.


Ceviche Summer Salad
Submitted by Jim Atwood and Dana Miller

We have taken a few cooking classes from a great little Mexican restaurant located at 2135 SE Division. It’s run by a husband and wife team and is called Nuestra Cocina, telephone (503)232-2135.  One of the easiest, most tasty dishes we have learned to make is Cerviche Summer Salad (Salad of Fresh Fish Strips in Fresh Limejuice and Chili with a Jicama, Cucumber, and Mango Salad).  It’s a little spicy. We like it on a hot evening with well-chilled Champagne, Sauvignon Blanc, or beer. (We know that Pat Kimmer, Jim Galbraith, and us aren't the only "chefs" in the WFSO, so dig into your favorite recipes that pair up great food with wines or are made with wine and share them with our members!)

1½ lbs. Very Fresh Patrale Sole or other rockfish (we usually use Red Snapper)
½ Cup Fresh Squeezed Limejuice
2 Tbls. Chili Arbol toasted and ground
1 ea. Jicama
2 ea. Cucumbers
2 ea. Mangos

Salad:             In a mixing bowl dress Jicama, Cucumber and Mango with a little lime and salt.

Cerviche:        Slice 2 oz. – 4oz. per person of fish into strips about ¼” thick.                                           Salt and cure fish strips in limejuice for a couple of minutes (until translucent).             Season with the Chili.

To Plate:         Mound the salad in the middle of the plate and surround with the fish slices.                                      Serve as-is or with chips on the side.  Terrific cool treat on hot summer evenings.


Bleu Cheese Sauce
Submitted by Jim Galbraith

I can't recall the name of the restaurant, but their special of the evening was a flatiron steak served with bleu cheese sauce and au gratin potatoes.  I always enjoyed a salad with bleu cheese or Roquefort dressing when ordering a steak, so I thought the combination would be great and the flavor combination was  incredible!   When paired with a great Cabernet Sauvignon, my mouth was in Heaven.  Over the next few months I had difficulty locating a comparable recipe but a just happened to have a recipe for bleu cheese sauce used when barbequing flank steak.  I later tried it with a flatiron steak paired with steamed broccolini, twice-baked potatoes and a 2003 Rodney Strong Cabernet from Alexander Valley and...wow!  If you've never had this with steak and enjoy the tart flavor of a great bleu cheese, I highly recommend trying this!  (I know that Pat Kimmer and I aren't the only "chefs" in the WFSO, so dig into your favorite recipes that pare great with wines or are made with wine and share them with our members!)

1/4 pound bleu cheese (solid or crumbled)
4 Tbls softened butter
1 clove garlic
Cayenne pepper (pinch)
2 Tbls brandy

Blend first four ingredients together with a fork and then blend in the brandy.  During the last four to five minutes of barbequing, spread bleu cheese mixture over the top of the meat.  Place the cover over the grill and allow the sauce to melt into the meat.  Remove from the grill and let sit for 5 minutes prior to carving or serving to help seal in the juices.  This sauce is best used with flank or flatiron steak, beef tenderloin, filet mignon or rib eye.  (Note recipe makes enough to cover one large flank steak.  This recipe can also be used as a spread for French bread toasted under the broiler.)


Cannele ( French Cakes)
Submitted by Pat Kimmer

I thought it was only fitting to include in this newsletter a recipe for Canneles (kah-nuh-les) as they were a sweet little highlight of our trip to Bordeaux.  These little moist cakes started showing up everywhere in the Bordeaux region and in our vans and picnics.  We learned why while touring the Bordeaux wineries.  Most of the Bordeaux wineries go through a process of “fining”.  This is where egg whites are put into the barrels so that the sediments can attach to it and then later be removed through a process called “racking”.  We learned as much as 5 or 6 whites may be added to each barrel so naturally the question came up as to what do they do with all of the egg yolks.  The French Patisseries make Canneles out of them!   They get their name from the “fluted” baking molds and were first made by nuns in a monastery in Bordeaux.  They are very scrumptious little bites perfect for a snack or light dessert and go very well with a sip of sauterne or other wine of preference.  While I have not yet made these, I plan to even though I passed up buying the little copper molds at the gift shop at Chateau Haut Bailly when we were visiting there.  Lacking the real cannele molds, you can use other small cooking molds or the new silicone molds.  Perhaps Canneles will show up at the next WFSO Board Meeting!

Ingredients:
2 cups whole milk                                                          2 large whole eggs
2 additional large egg yolks                                             1 vanilla bean or 1 tsp vanilla paste                    
1-3 tablespoons dark rum (your pref.)                             3 cups confectioners’ sugar (or 1 cup regular sugar)
1 cup all-purpose sifted flour                                          ½ stick of butter           
Lemon zest (optional)               

Combine the milk, butter and vanilla in a saucepan.  If you are using a vanilla bean, scrape the seeds into the milk and throw in the bean.   Bring to a boil and then remove immediately.  Cover and let cool (20-60 minutes).  If you used the vanilla bean, strain the mixture before continuing.  Beat the eggs and yolks (not foamy) and then the sifted sugar and flour and cooled milk and then the rum. Whisk until you have a smooth (crepe-like) mixture.  Cover and put in the refrigerator for 24 hours (48 hours maximum).  When you are ready to bake the cakes, preheat the oven to 400 degrees.  Spray molds with cooking oil or brush heavily with clarified butter and if desired sprinkle a coating of sugar. The traditional recipe actually uses edible beeswax to coat the molds first.  I decided to skip that option and go with the butter and sugar but I also read the beeswax lined tasted best so if you can find the beeswax go for it.  If you are using silicone molds place on a baking sheet before filling and don’t butter.  Whisk the refrigerated batter a little and then fill molds ¾ full with the batter.  For metal molds I would place them on a lined rimmed baking sheet in case the butter spills over.  Bake until puffy and dark brown about 40-45 minutes depending on your oven.  Remove from oven and invert and carefully unmold the cakes.   They are best eaten fresh as the outside should be crisp but the inside moist.  Waiting will cause the crust to become less crisp.  

I read several recipes before combining to make my own – trying to add all the tips I read. They sound like they can be tricky so may involve some experimentation with your own oven temperatures and timing and flavor and texture preferences.

To start things off, I’m providing one of my favorite Pinot Noir sauce recipes that goes very well served over grilled beef tenderloin or filet mignon.  I had found a basic “red wine sauce” recipe in Bon Appétit, chose to use Pinot Noir, and  added mushrooms and Tarragon.  Enjoy!


Pinot Noir Sauce w/Mushrooms & Tarragon
Submitted by Jim Galbraith

¼ cup butter                                                                       ¼ cup Pinot Noir
¼ cup minced green onions                                                 1 ¼ cups beef stock or canned broth
½ lb fresh mushrooms, sliced                                              1 ½ Tbls cornstarch
1 Tbls minced fresh Tarragon (or 1 tsp dried)                       salt to taste

Melt butter in skillet over medium-low heat.  Add onions and sauté 1 minute.  Add mushrooms, tarragon, and salt.  Increase heat to medium, cover and cook until mushrooms release juices, stirring occasionally, about 6 minutes.  Add wine and bring to a boil.  Reduce to medium-high and continue cooking until liquid is reduced by 2/3rds, stirring occasionally, about 4-5 minutes or less.  Mix in 1 cup of beef stock.

Stir cornstarch with remaining ¼ cup beef stock in a small bowl.  Stir mixture into mushroom sauce and bring to a boil, stirring constantly.  Boil until thickened, about 2-3 minutes.  Note that sauce will thicken as it stops cooking and begins to cool.  Spoon sauce over beef and serve, or provide as a side.  This should provide enough sauce for 2 lbs of beef, serving 4.

Paired with your favorite side dish and a nice Pinot Noir, and you’re ready to go!


Gumbo
Submitted by Mara Kershaw

We had a fantastic time at the Cajun Cooking Event and all the dishes were incredible. A favorite was the Gumbo! This recipe came from The New Orleans School of Cooking in New Orleans. We paired the gumbo with a variety of white wines. I thought the McCrae Viogner and an Alexandria Nicole Sauvignon Blanc brought out the flavors best.

Gumbo (15-20 Servings)
½ c butter or oil
1 Chicken cut up or boned
1 ½ lbs andouille
4 c chopped onion
2 c chopped celery
2c chopped green pepper
1 Tbsp. chopped garlic
8 c stock or flavored water
Joe’s stuff seasoning to taste (or any all -purpose seasoning or Cajun seasoning)
2 c chopped green onion
Cooked rice (optional)
¼ - ½ t File’* per serving (optional)
Sherry (optional)

 

Directions:
Season and brown chicken over medium high heat. Add sausage to pot and sauté with chicken. Remove both from pot.

Make a roux with oil (must be free of food particles to avoid burning) and flour in a saucepan to desired color.

Add onions, celery, green pepper to roux. Stir. Add garlic to roux, and stir continuously until vegetables reach desired tenderness.

Return chicken and sausage to pot and cook with vegetables, continuing to stir frequently. Gradually stir in liquid and bring to a boil. Reduce to simmer and cook for an hour or more. Season to taste.

Approximately 10 minutes before serving, add green onions. Gumbo can be served by itself or over rice. At the table some like to add a little sherry, as an option.

File’ may be placed on the table to be added to gumbo, as desired. ¼ to ½ tsp per serving is recommended.

*File’ –Dried young and ground sassafras leaves made to a fine green powder used in gumbo for flavor and thickening. The word file’ means to twist or make threads.


Chocolate Ganache Cake with Raspberry Sauce
Submitted by Pat Kimmer

At a recent event someone mentioned that we should have something with chocolate for February as the Valentine Season approaches and thoughts of indulging our sweethearts enters our minds. So I thought I would oblige with the following recipe for an outrageous flourless chocolate cake. I looked at several flourless chocolate cake recipes and came up with my own that was still decadent without quite as much butter, sugar and work.

For Cake:
1/2 cup (1 cube) butter
1 cup Good Semi-sweet Chocolate Chips (or mix ½ semi-sweet & 1/2 bittersweet chocolate; you can also use
any fine quality chocolate and chop it in small pieces)
4 eggs
¼ cup sugar (1/4 cup more if you are using all bittersweet chocolate)
½ cup unsweetened cocoa powder (sifted)

Preheat oven to 375 degrees. Prepare an 8” cake pan or spring pan by cutting a circle of parchment or wax paper and putting it in the bottom of a buttered pan, butter the paper as well. Put a pan or metal bowl over a pan of boiling water and melt the butter and chocolate chips stirring until smooth. Add the sugar, take off the stove and whisk in the eggs until incorporated. Add the cocoa and mix until just mixed. Pour into prepared pan and bake for 25 minutes. Remove from oven and cool on baking rack. Invert on a plate.

For Ganache:
½ cup heavy whipping cream
1 cup Semi-Sweet Chocolate Chips or 8 oz any fine quality chocolate chopped
Using the pan over the boiling water melt the chocolate and cream stirring until smooth. Pour over cooled cake and let sit.

For Raspberry Sauce:
Thaw a box of frozen raspberries with syrup, put into a food processor and puree the berries. Pour through a strainer to remove seeds. Tip: if you don’t have time for this buy Raspberry Sorbet and let it melt.

To serve puddle some raspberry sauce on a plate and place a small slice (very rich so you don’t need much) of the cake on top of the sauce. Add a few fresh raspberries if available and a small dollop of whipped cream, if desired. This is great with a big, lush Cabernet, Zinfandel or Port.


Bill’s Super Bowl White Bean Chicken Chili
Submitted by Bill Kimmer

For the third year in a row I have won the informal chili cook-off at Jim Atwood's Super Bowl party with my world famous white chili. My daughter first introduced me to the recipe which she found in a Rachael Ray Cookbook. The original recipe used ground turkey and only one type of white bean.   

Enjoy.  
1 Tbs Olive oil
2 lbs small chicken chunks
1 lg onion chopped
1 Serrano or jalapeno seeded & chopped
2 cloves garlic
2 tbs cumin
palm full cilantro
Crushed red pepper flakes and cayenne sauce to taste
2 cans 14oz chicken broth
1 can 15 oz Great Northern Beans
1 can 15 oz White Kidney Beans
1 can 15 oz White Navy Beans
Crushed Tortillas

Sauté chopped onion, jalapeno and garlic in large pan with 1 tbs olive oil until soft; add chunks of chicken and cook until opaque.  Add cumin, pepper flakes ,cayenne sauce and then chicken broth and beans.  Bring to a boil, add handful of cilantro and crushed tortillas simmer for a few minutes.