Tuscan Tomato & Goat Cheese Skillet (de Lancellotti Family Vineyards)

Harvest Recipes

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This dish was a discovery made by Alba de Lancellotti five years ago during a culinary trip to the South of France with her dear friend, Pedro.  They stumbled across this mainstay of the region at a charming country-side outside of Biarritz near Hôtel du Palais.  This is an easy crowd-pleaser using simple but fresh ingredients sure to delight your senses and warm your heart. 
Learn more about de Lancellotti
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TUSCAN TOMATO & GOAT CHEESE SKILLET

Ingredients

  • 3-4 medium to small vine-ripened tomatoes
  • 3 tablespoons olive oil divided
  • 2 tablespoons kosher salt plus more for seasoning
  • One 8 oz. log of soft goat cheese
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Tuscan herbs
  • Pinch black pepper

Instructions

  1. Arrange a rack in the top third of the oven and heat to 350°F.
  2. Slice tomatoes across on the bottom and cut the cheese into sections. Set the cheese aside.
  3. Place the tomatoes (vine-in) in an ovenproof 12-inch skillet. Drizzle with 2 tablespoons of olive oil and sprinkle with a big pinch of salt and pepper.
  4. Place in the oven to bake for 15 minutes.
  5. Remove the skillet from the oven and add the log of goat cheese in sections surrounding the tomatoes. Drizzle the 2 tablespoons of balsamic vinegar and the remaining 1 tablespoon of oil. Sprinkle with the 2 tablespoons of Tuscan herbs, and add another pinch of salt and pepper.
  6. Return the skillet to the oven and bake uncovered until the cheese is melted and the edges are golden-brown, about 15 minutes more. Serve immediately with your favorite crusty bread.

Recipe: Pork Vindaloo (Vista Hills)

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Pork Vindaloo is an old recipe of mixed decent. Portuguese explorers likely brought an early version of the dish to India before it was improved and accented by chiles and a slew of spices. This version is as comforting as it is flavorful, sure to thaw the many damp souls marching around Willamette Valley cellars this time of year.

At Vista Hills Vineyard in the Dundee Hills, the dish is the ultimate lure after a chilly morning sorting Pinot Noir on the crush pad. “It is consumed quickly and sometimes a food coma results in a fifteen-minute power nap before resuming work,” says Martha Karson of Vista Hills. “If there are any leftovers, they disappear by later afternoon as we get afternoon coffee and snacks.”

Ever hearty, the Vindaloo is often served with a cucumber raita of yogurt, ginger, cucumber and garam masala topped with chopped cilantro. It cools the heat of the dish and offers textural contrast. Sides often include cauliflower dum ka gobi or garbanzo beans with a mild spicing.
Learn more about Vista Hills

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Pork Vindaloo

Servings 8 hungry people

Ingredients

  • 4 Pounds cubed boneless pork
  • 6 cloves garlic
  • 3 inch piece of ginger
  • 2 cinnamon sticks
  • 1/2 t pepper
  • 2 t salt
  • 1/2 cup vindaloo spice mixture
  • 2 medium onions
  • 1 and 1/2 cups cider vinegar
  • 8 ounces tomato sauce
  • 3 Tablespoons oil

Instructions

  1. Cube pork to about 3/4 inch cubes.
  2. In food processor, finely chop the onions, garlic, ginger.
  3. Heat oil and on relatively high heat, brown the onion, garlic, ginger. When starting to caramelize, add pork and vindaloo spice mixture and cook stirring frequently until pork starts to brown.
  4. Add tomato sauce and vinegar and bring to boil on medium heat. When liquid is reduced by one half, lower heat and cook for 30 minutes. Let rest for 15 minutes, then quickly rewarm.
  5. Serve over jasmine rice done in separate pot or rice cooker allowing 1/2 cup uncooked rice for each person. Serve with chutney and heated flat bread or tandoor bread.

Recipe: Pork Enchilada (REX HILL)

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REX HILL – “Pork Enchiladas”

REX HILL has been making elegant Pinot Noirs for over 30 years in the Willamette Valley. The landmark winery is located at the gateway to Oregon’s wine country and welcomes visitors daily to their historic tasting room and also offers educational classes & tours by appointment. Estate vineyards, including the crown-jewel Jacob-Hart Vineyard, are farmed to Biodynamic tenets and the winery itself is certifed LIVE.
Learn more about REX HILL
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Ingredients

Ingredients

  • 1 large white onion chopped
  • 1 lb tomatillos husked and halved
  • 3 jalapeños seeded and halved
  • 3 cloves of garlic
  • 1/4 c vegetable oil
  • 2 lbs boneless country ribs cut into 2-inch cubes
  • 3 cups chicken stock
  • 1 small handful of chopped cilantro
  • Salt
  • Pepper
  • 24 corn tortillas
  • 4 cups shredded pepper jack cheese

Instructions

Directions

  1. Preheat the oven to 375º. Toss the vegetables with the 1/4 cup of vegetable oil, and place on a foil-lined sheet pan. Roast until browned, for about 30 minutes. Heat 1/4 cup of oil in a large, heavy-bottomed pan. Brown the pork, in batches if necessary, until well-browned on all sides.
  2. Puree the vegetables in a food processor and add to the pan, along with the chicken stock. Cook for about an hour to 90 minutes, until tender. Remove the pork and shred with two forks. Mix in half the celantro.
  3. Wrap the tortillas in a towel and heat in the microwave for one minute. Roll 1/4 cup of pork and two tablespoons of cheese in each tortilla. Place into a greased 9x13" pan. Pour the green chilil over the enchiladas and top with the remaining cheese. Cook for 30 minutes or until cheese is melted and bubbly.


Recipe: Lasagne Bolognese (REX HILL)

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REX HILL – “Lasagne Bolognese”

REX HILL has been making elegant Pinot Noirs for over 30 years in the Willamette Valley. The landmark winery is located at the gateway to Oregon’s wine country and welcomes visitors daily to their historic tasting room and also offers educational classes & tours by appointment. Estate vineyards, including the crown-jewel Jacob-Hart Vineyard, are farmed to Biodynamic tenets and the winery itself is certifed LIVE.
Learn about Rex Hill

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Lasagne Bolognese

Ingredients

Bolognese Sauce Ingredients

  • 1 large onion coarsely chopped
  • 1 medium carrot peeled, coarsely chopped
  • 1 celery stalk coarsely chopped
  • 2 tbsp olive oil
  • 1 lb ground beef chuck
  • 1 lb ground pork
  • Kosher salt freshly ground pepper
  • A pinch of dry chili flakes
  • 1 cup dry white wine
  • 1 14.5 ounce can crushed tomatoes

Béchamel Ingredients

  • 5 tbsps unsalted butter
  • 1/4 c all-purpose flour
  • 4 cups whole milk warmed
  • A pinch of freshly ground nutmeg
  • Kosher salt

Lasagna Ingredients

  • 1 lb lasagna noodles cooked according to package
  • 1 lb grated mozzarella
  • 2 tbsp minced parsley

Instructions

Directions

  1. For Bolognese: Mince onion, carrot and celery. Heat the oil in a pot and add meat. Cook until browned then remove from pan. Add the vegetables and cook over medium heat until soft and turning brown. Season with salt and pepper, then deglaze the pan with the wine. Scrape the browned bits from the bottom of the pan. Add the meat back to the pan and add the chili flakes and tomatoes. Cook over low heat for two hours.
  2. For Béchamel: Heat the butter over medium heat until melted. Add flower and whisk until smooth. Add 1 cup of milk at a time, and whisk until thickened, about 8 minutes. Season with salt and nutmeg.
  3. To make lasagna, layer in the following order: béchamel, noodles, Bolognese, mozzarella. Finish with a layer of béchamel and top with parsley. Cover with foil and cook at 350º for one hour. Let the lasagna sit for 45 minutes before serving.


Recipe: Shakshuka with Baked Eggs (John Gorham)

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Third n Tasty – “Shakshuka with Baked Eggs”


Ron Avni, who co-owns all of my restaurants with me, used to always come into Toro, have the Piperade with Baked Eggs, and say, “Oh, this reminds me so much of the breakfast that I ate all of the time growing up in Israel—shakshuka.” So when I told Ron that we were going to do Tasty n Sons, he said, “You have to put shakshuka on the menu.” That was right before one of his regular trips to visit his family in Israel, so when he returned to Portland he had this big binder full of articles, research, recipes, and pictures all about shakshuka.That’s Team Ron for you (read Toro Bravo for more about this). From that binder, Ron and I basically came up with this recipe. We had some disagreements in the beginning and we both had to make some compromises.

I really thought that it needed a good charred piece of grilled bread and Ron said it had to be fresh, soft bread. The compromise: we serve it with both at the Tastys. We both win and, more importantly, our customers win. Shakshuka is a pretty simple stew, so this dish is mostly about celebrating the eggs.

-John Gorham


A special thanks to John Gorham and Liz Crain for sharing this recipe with us. John’s newest restaurant, Third n Tasty, is due to open in the Atticus Hotel in McMinnville, Ore., spring of 2018. His newest book, “Hello! My Name is Tasty,” is available now. Photo by David L. Reamer.

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Shakshuka with Baked Eggs

Cuisine Israeli
Servings 6 people

Ingredients

  • 1 1/4 cup extra-virgin olive oil divided
  • 2 medium sweet onions julienned
  • 12 cloves garlic thinly sliced
  • 1 tablespoon sugar
  • 1 tablespoon ground piment d’Espelette (French sundried chili)
  • 1 1/2 teaspoons ground pimentón de la Vera (Spanish smoked paprika)
  • 1 1/2 teaspoons ground paprika
  • 2 bay leaves
  • 1 quart canned stewed whole plum tomatoes with liquid
  • 1 quart red bell peppers (about 8 medium) roasted and julienned
  • 2 cups green bell peppers (about 5 medium) roasted and julienned
  • Kosher salt and freshly ground black pepper
  • 6 to 8 large eggs
  • 1 loaf rustic bread sliced into 1/2-inch-thick slices

Instructions

  1. In a large heavy-bottomed nonreactive pot over medium heat, add 1 cup of the olive oil and sauté the onions and garlic for 10 to 12 minutes, or until translucent.

  2. Add the sugar, piment, pimentón, paprika, and bay leaves and cook for about 2 minutes, or until the spices bloom.

  3. Add the tomatoes and bell peppers, and simmer slowly, stirring frequently, for about 20 minutes, or until the tomatoes break down. Season with salt and pepper to taste.

    NOTE: You can also do this part in the oven if you prefer. Preheat the oven to 325 degrees F and be sure to use an ovenproof pot. After bringing the tomatoes to a simmer on the stovetop, transfer the pot to the oven. Stir frequently to prevent scorching.

  4. Meanwhile, preheat the oven to 400 degrees F.
  5. Divide the hot shakshuka evenly among six to eight shallow ovenproof containers. We use 6-inch cazuelas at both Tastys but any ramekin-type dish will work. Make a nest for each egg in the stew, crack the eggs into the hollows, and season with salt and pepper.

  6. Place the ramekins in the oven and check them every 3 to 4 minutes. Remove them once the egg whites have set. Pierce the whites with a spoon to test for doneness.

  7. While the shakshuka is baking, drizzle the sliced bread on both sides with the remaining 1⁄4 cup olive oil, season with salt and pepper on both sides, and toast, grill, or bake at 400 degrees F until the slices are nicely toasted or charred.

  8. Serve immediately with the shakshuka in the ovenproof dishes.


Recipe: Quinoa, Black Bean & Corn Tacos (Yamhill Valley Vineyards)

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Yamhill Valley Vineyards – “Quinoa, Black Bean & Corn Tacos”

Yamhill Valley Vineyards is the oldest winery in the McMinnville AVA. We grow, produce, and bottle all of our own grapes right here at the vineyard. Yamhill Valley Vineyards is located on a 150 acre estate in the rolling foothills of Oregon’s Coast Range Mountains. We are one hour southwest of Portland and 45 minutes from Lincoln City on the Oregon Coast. The heart of our winemaking is dedicated to Pinot noir, Pinot gris, Pinot blanc, Chardonnay, and Riesling. Planted in 1983 by two families, Yamhill Valley Vineyards has been family owned and operated for 32 years.Learn more about Yamhill Valley Vineyards

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Ingredients

Ingredients:

  • 1 Tbsp olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 1/2 cups chicken broth or vegetable broth
  • 1 14.5 oz can diced tomatoes with green chilis
  • 3/4 cup dry quinoa rinsed and drained
  • 1 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/8 tsp cayenne pepper then more to taste (optional)
  • Salt and freshly ground black pepper to taste
  • 1 1/2 cups frozen corn
  • 1 15 oz can black beans, drained and rinsed
  • juice of 1 lime
  • 1/4 cup chopped cilantro

Serve with:

  • Corn tortillas warmed
  • Chopped lettuce
  • Monterey jack or cheddar cheese
  • Diced avocados
  • Diced tomatoes

Instructions

Instructions

  1. Heat olive oil in a large non-stick saucepan over medium high heat. Add onion and saute 3 minutes. Add in garlic and saute 1 minute longer.
  2. Stir in broth, diced tomatoes, quinoa, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste.
  3. Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer until quinoa is cooked through, about 15 minutes.
  4. Stir in corn and black beans, simmer until warmed through, stirring occasionally, 5 minutes longer.
  5. Mix in lime juice and cilantro. Serve warm over tortillas with desired toppings.


Recipe: Sage Roasted Pork Belly (PROJECT M)

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PROJECT M – “Sage Roasted Pork Belly”

At PROJECT M we believe: Wines made with intention are not “objects” but experiences. Those experiences add to the quality of our lives. That such lives create a better world.

Learn more about Project M

My husband, Jerry D. Murray, is really the chef of the family. Having worked in restaurants prior to his winemaking career we count on him for sustenance. But when harvest calls I become the defacto chef.Over the years I have honed in the concept of preparing ahead. Much like the winemakers need to prepare their cellars for the harvest season I like to prepare my freezer for it. Being a small family winery with a young child, things can be hectic. Having hearty, satisfying and easy meals to pull out for at-home dinners, harvest meals with interns and/or colleagues help keep things and people moving. Key to success for this is when you make something, make it in threes. Three lasagnas, three quiche, three casseroles, etc. Heck you are already doing the heavy lifting for one meal, what’s tagging on a couple more? Ya never know who might show up. Life is richer when your table is full of friends.

-Meg Murray

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Sage Roasted Pork Belly (Recipe by Donna Hay)

Suggested Pairing: Project M 2016 Schlüssel Riesling Willamette Valley

Ingredients

INGREDIENTS

  • 2 HEADS GARLIC CLOVES SEPARATED
  • 2.3 KG PORK BELLY ON THE BONE
  • ¼ CUP (60ML) OLIVE OIL
  • CUP SEA SALT FLAKES
  • 4 BUNCHES SAGE

Instructions

METHOD

  1. Preheat oven to 160°C (320°F). Arrange the garlic over the base of a baking dish. Rub the olive oil all over the pork belly and rub the salt into the skin. Place skin-side down on top of the garlic and cook for 3 hours.
  2. Increase the heat to 180°C (355°F). Turn over the pork, add the sage and cook for a further 30 minutes or until the skin is golden and crunchy.


Recipe: Pinot Poached Pears (Youngberg Hill)

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Youngberg Hill – “Pinot Poached Pears”

We combine the distinctive black fruit and earth flavors of estate grown Pinot noir with a winemaking style that allows the fruit to make the wine. A balanced wine of depth, structure, and complexity that Oregon Pinot noir is known for. Taste the wine…savor the view. Learn more about Youngberg Hill

“One of the things I love most about Youngberg Hill is the strong value placed in utilizing what we have to the fullest extent possible,” says Michelle Fanucchi, an innkeeper at Youngberg Hill. The rural McMinnville property is part biodynamic-minded vineyard and winery, part wine country inn.

The pears to be poached come from estate plantings and the wine comes from the day’s leftovers in the tasting room. The flavors of the wine, a natural match for pears from the get-go, are concentrated via reduction, becoming all the more pronounced.

Traditionally a dessert item, poached pears produce such a one-two punch of sweet and herbaceous that it’s easy to adapt the dish to a breakfast menu, served alongside a strong cup of coffee on a crisp harvest morning. The syrup from this very recipe is served with Youngberg Hills’s stuffed french toast during the breakfast hour, after all.

“This recipe is a perfect example of our values in working with we have creatively and to reuse and repurpose our resources,” Fanucchi says.

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Pinot Poached Pears


Course Dessert
Cuisine American, French
Servings 8 people

Instructions

  1. Peel and cut 4-6 pears in half

  2. In a soup pot add: 1 bottle of Pinot Noir, Whole Cloves – 3, Whole Pepper Corns – 5, Cinnamon Stick – 1, Sugar ½ cup, Lemon Peel 1 strip ½ inch wide x length of lemon, Vanilla ½ tsp

  3. Bring to a low boil and add pears. Cook for 20 min. Drain & serve. Pears can be served cold or warm.