The Wine & Food Society of Oregon, Inc.
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The Wine & Food Society of Oregon, Inc.
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Favorite Recipes for Wine Enthusiasts
The Wine and Food Society of Oregon’s mission is “to
enjoy, heighten appreciation and increase knowledge of superior wines
and foods.”
Since cooking with wine and pairing the perfect wines with great
meals are enjoyed by many of our members, what better venue to share our
favorite wine recipes than in our own WFSO Newsletter? For those members who have recipes or cooking tips to share, please forward no more than one each month to our Newsletter Editor, Dawn Foster for inclusion in the next issue. Depending on the quantity received, your recipe may appear in a subsequent issue. You can submit recipes you’ve created yourself, ones you’ve obtained from another source and enhanced with your own culinary twist, or recipes from published sources (please note to cite the source to avoid potential copyright infractions). With each submission, include a brief description of how you came about the recipe and what food and wine pairings you enjoy. Recipe Index (in last submitted order) (Click to Read):
Shrimp Tomato Aspic -- Al Fredo 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 Roasted Mushroom-Leek Soup with Crispy Pancetta Dill Gravlax with Mustard Sauce (appetizer) Corn and Smoked Mozzarella Mashed Potatoes Veal Filet with Herb-Bacon Wrap and Tagliatelle Steamed Persimmon Pudding with Hard Sauce Upside-Down Tart with Oven-Dried Tomatoes & Carmelized Shallots Himalayan Pink Salt Slab Ideas Mint Julep (official Kentucky Derby) Crab & Shrimp Stuffed Salmon Wellington Hazelnut Chicken Breasts with Dijon Yogurt Sauce Super Bowl White Chicken Chili
For future
recipe submissions
Favorite Recipes for Wine Enthusiasts
Mustard
Topped Salmon and Leek and Potato Galette
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 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
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
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.
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 F.
To Garnish: combine Sour Cream and Zest with Chives on top.
Serves 8.
1
Cup Sour Cream
2
Teaspoons Grated 1/4
Cup Chives
Shrimp Tomato Aspic – Al Fredo
Submitted by
Fred and 2
envelopes gelatin
3 shots
Worcestershire ½
cup cold water
3 shots 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 Add the gelatin and mix well.
Add the salt & pepper to taste and add the lemon juice, 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.
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 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
Parmesean Crusted
Tilapia Panzanilla Salad
Submitted by Jim Galbraith
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. Have fun!
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.
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
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
Garnish:
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.
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.
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
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
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)
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 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
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
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
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
Submitted by Nora Berwick There is only one Harry’s Bar
– located on 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.
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 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 Warm again to serve
immediately or refrigerate and warm just before serving.
UPSIDE-DOWN TART WITH OVEN-DRIED TOMATOES AND CARAMELIZED SHALLOTS
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:
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.
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.
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
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. 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. 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. 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.
By Pat
Kimmer
This wonderful meat entrée was made for the Italian Wine Tasting on June 20th by John Hansen, wine steward for Strohecker’s Thriftway in Note: For pairing suggestions, refer to the wine notes from the Italian Wine Tasting Event under Recent Events or go see John!
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 Crumbs 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.
Submitted by Fred and
2 cups sugar 2 cups water Sprigs of fresh mint Crushed ice 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. 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. 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
By Jim Galbraith This recipe works best with salmon from the Pacific
region (Sockeye, Copper River, etc.) rather than
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
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
Caramelized
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.
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 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.
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 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.) 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 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!
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! 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.
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