Recipe: Lentil Soup (Ponzi Vineyards)

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Ponzi Vineyards  |  “Lentil Soup”

In the words of Nancy herself, this dish is above all, “unbelievably simple, inexpensive, low-calorie, nourishing and delicious!”

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Lentil Soup

Ingredients

  • 1 lb lentils
  • water
  • 3/4 cup olive oil
  • 2-3 tbsp chopped garlic

Instructions

  1. Rinse lentils in cold water. Place in heavy bottomed stockpot. Cover with at least twice the amount of water. 

  2. Bring to a boil, reduce heat, and cook approximately 45 minutes until very tender. 

  3. Before serving, sauté the garlic in olive oil just until golden. Add the garlic oil to the soup. Season with salt; adjust seasoning—it should be just on the cusp of salty. Reheat if necessary and serve. Serve additional salt and olive oil at the table. 

 


Recipe: Oui! Wine Bar at The SE Wine Collective Kale Salad (Division Winemaking Co.)

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Division Winemaking Co.  |  “Oui! Wine Bar at The SE Wine Collective Kale Salad”

This salad seems complicated because it has so many components, but once they are made they hold well and the salad is easy to put together! 

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Oui! Wine Bar @ The SE Wine Collective Kale Salad

Ingredients

Kale Salad

  • 2 cups kale chiffonade (I usually use lacinato but any kale will do)
  • 1 tbsp lemon vinaigrette (recipe follows)
  • salt and pepper to taste
  • 1 tbsp wine-poached currants (recipe follows)
  • 2 tbsp candied pepita seeds (recipe follows)
  • 2 tbsp pickled red onions (recipe follows)
  • 1/4 cup julienned raw beet
  • 3 tbsp sheep's milk feta roughly crumbled (I use Valbreso, available at New Seasons)

Lemon Vinaigrette

  • 3 tbsp lemons, juice and zest
  • 1 tbsp maple syrup
  • 1/4 cup cider vinegar
  • 1/4 cup Dijon mustard
  • 2 cloves garlic
  • 1 medium shallot
  • 1 pinch chili flakes
  • 2 cups extra-virgin olive oil

Wine-Poached Currants

  • 1 lb dried currants
  • 2 cups red wine
  • 1/4 cup sugar
  • 1 cinnamon stick
  • 4 bay leaves

Pepitas

  • 1 lb pepita seeds
  • 1/4 cup corn syrup
  • 1/4 cup salt
  • 1 tbsp smoked paprika
  • 1 cup brown sugar

Pickled Red Onions

  • 1 lb red onions (about 3 medium)
  • 1 cup red wine vinegar
  • 1 cup water
  • 1/2 cup sugar
  • 3 tbsp salt
  • 4 sprigs thyme
  • 1 tbsp peppercorns
  • 1 tbsp allspice
  • 4 bay leaves

Instructions

Kale Salad

  1. In a small bowl, combine kale, lemon vinaigrette & salt and pepper. Gently massage the dressing into the kale (this tenderizes it). Then add the rest of the ingredients and toss gently to combine. Bon appetit!

Lemon Vinaigrette

  1. Combine all ingredients except the oil in the bowl of a food processor and blend until combined. Slowly add olive oil to emulsify.

Wine-Poached Currants

  1. Combine all ingredients in a small pot and bring to a simmer over medium low heat, stirring occasionally until the currants ares plumped and the liquid is syrupy (about 5 minutes) Let cool, then remove cinnamon sticks and bay leaves.

Pepitas

  1. In a small bowl, whisk together salt & smoked paprika. Spray a large bowl and a sheet pan with nonstick cooking spray. Add pepitas, corn syrup, and paprika salt and mix to combine. Scrape onto sheet tray. Bake in a 325 degree oven for 30 minutes or until lightly browned, stirring every 10 minutes. Using a bench scraper, scrape seeds into a deep hotel pan. Let cool slightly then add brown sugar (while seeds are still warm) and massage sugar into mixture using hands to separate and break apart seeds. Let cool, then sift off excess sugar. Store in an airtight container.

Pickled Red Onion

  1. Wrap thyme and spices in cheesecloth and secure with butcher’s twine. Thinly slice the onions. Combine vinegar, water, sugar and salt in a small saucpan and bring to a boil. Pour over onions and cool overnight. Weigh down the onions with a small plate to keep them submerged in the pickling liquid.

 


Recipe: Boyd Teegarden’s Smokehouse Rub and Brisket (Natalie’s Estate)

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Natalie’s Estate  |  “Boyd Teegarden’s Smokehouse Rub and Brisket”

This is an all-purpose spicy rub for beef, pork and foul.

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Boyd Teegarden's Smokehouse Rub and Brisket

Ingredients

  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1.5 tbsp black pepper
  • 1 tbsp salt
  • 1.5 tbsp cayenne
  • 1 tbsp thyme
  • 1.5 tbsp chili powder
  • 1 tbsp celery seed
  • 1 whole-beef brisket

Instructions

  1. Prep: Mix all rub ingredients.

  2. Trim meat and prepare to season the meat. Lightly rub olive oil over the meat. Season meat with Boyd’s Smokehouse Rub. Let rest in refrigerator overnight.

  3. Smoke: Smoker temp should be 230° to 250° throughout smoke. Place brisket on middle rack.

    Add wood chips (50/50 blend of Apple and Hickory) for first 1.5 hours of smoke. Pull off at 160°.

  4. Wrap with parchment paper and foil. Smoke the remaining time pulling at 200°. Wrap brisket in a towel and put into a cooler to rest for 1 hour.

  5. Slice and serve, sauce on the side.

 


Recipe: Chicken Pot Pie (Big Table Farm)

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BIG TABLE FARM  |  “Chicken Pot Pie”

Here’s a great way to use the leftovers from your Roast Chicken. You can put all kinds of things in a pot pie, but I like the classic onion, peas and carrots in mine! – Clare Carver, co-owner

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Chicken Pot Pie

Ingredients

  • 1 onion
  • 2 medium carrots
  • 1 cup peas
  • leftover Roast Chicken, cut into pieces
  • 1/3 cup flour
  • 1 1/2 cups stock
  • salt, pepper, thyme
  • pie crust, homemade or store-bought

Instructions

  1. Sauté the onion till golden in oil, lard or butter, then add in stock. Whisk in flour. If you brined your chicken you won’t need much salt as your stock will have some, but I like to sprinkle in a bit as I go along with black pepper and thyme.

  2. Then add your carrots. I like them crunchy so I add after I make the roux of stock, onion and flour.

  3. At the end throw in chicken and peas let the whole mess thicken, then pour into shell, put top crust on, cover edges with pie shield or tin foil. Bake 425 till golden, about an hour.

 


Recipe: A Berry Great Riesling Pavlova (Sokol Blosser)

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Sokol Blosser |  “A Berry Great RiEsling Pavlova

We used Evolution Riesling for this recipe.

A Berry Great Riesling Pavlova

Ingredients

  • 3 large egg whites
  • 1 tsp cream of tartar
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 16 oz frozen mixed berries
  • 1/4 cup sugar
  • 1/2 cup Evolution Riesling
  • 1 pint whipping cream
  • 1/4 cup sugar

Instructions

  1. Preheat oven to 300°F. Place a piece of parchment paper on a baking sheet and use a large plate to draw a circle around it as a stencil for your meringue.

  2. Whisk the egg whites with beaters for 1 minute until thick and foamy. Add cream of tartar and continue whisking on high for 3 minutes, adding the sugar 1/8 of a cup at a time every 30 seconds. Once the meringue is thick, fluffy, and holds a stiff peak, scoop the meringue onto the parchment paper to form a thick disk.

  3. Put into the 300° oven and then reduce the temperature to 200° F. Bake for 1.5 hours, and then turn the oven off and leave in the oven for another hour.While the meringue is cooling in the oven, place berries in a saucepan on the stove, add sugar and Riesling, and simmer on medium for 10-15 minutes until a thick berry sauce is formed. Place in the fridge and allow to chill.

  4. Pour heavy whipping cream into a bowl and add a quarter cup of sugar. With until thick and soft peaks have formed.

  5. Once the meringue is finished place on a serving dish, top with a fluffy layer of whipped cream and gently pour cooked fruit over top, and serve!

 


Recipe: Sangria Pie (Sokol Blosser)

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Sokol Blosser |  “Sangria Pie”

Oh me, oh my—it’s a sangria pie! We used Evolution Big Time Red for this recipe.

 

Sangria Pie

Ingredients

  • 2 uncooked pie crusts of your choice
  • 3 cups pitted cherries
  • 3 cups blueberries
  • 3/4 cup red wine (Evolution Big Time Red is what we used!)
  • 1/4 cup cornstarch
  • 1 cup white sugar
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp clove
  • zest of half an orange
  • 3 tbsp lemon juice

Instructions

  1. Preheat your oven to 450F. 

  2. Line your pie plate with one of your crusts and prick the bottle of the crust with a fork.

  3. In a large sauce pan, add the cherries, blueberries, wine, cornstarch, sugar, spices, and orange zest. Bring to a boil and simmer for 5-10 minutes until thickened.

  4. Pour the filling into the pie crust, use the second pie crust to decorate the top.

  5. Bake at 450F for 15 minutes, then reduce the heat to 350F and bake for another 40-50 minutes until the crust is golden brown. Let rest for at least one hour or overnight then serve!

 


Recipe: Braised Oxtail Ravioli (Iris Vineyards)

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Iris Vineyards |  “Braised OXtail Ravioli”

We served this dish at our company holiday party and it pairs well with Pinot noir, Syrah or Tempranillo. Thanks to Saveur for the oxtail recipe and Bon Appetit for the pasta dough recipe.

 

Braised Oxtail Ravioli

Because the dough is eggless, it has great al dente texture. If you can’t find durum wheat flour, all-purpose will work well, too. Yield: serves 4. Time: 10 hours.

Ingredients

Braised Oxtails

  • 3 lb oxtails cut into 2-inch-thick cross sections (Other bone-in cuts of beef will do such as chuck)
  • kosher salt
  • freshly ground black pepper
  • all-purpose flour for dusting
  • 1/4 cup vegetable oil divided
  • 1 small yellow onion (1 1/2 cups) diced
  • 2 medium stalks celery (1/2 cup) thinly sliced
  • 2 small carrots (1/3 cup) peeled and finely diced
  • 2 cloves garlic minced
  • 1 1/4 tsp brown sugar
  • 1 1/4 tsp jerk seasoning
  • 1/4 tsp ground ginger
  • 1 star anise
  • 1 bay leaf
  • 1 pinch ground cloves
  • 1 cup Willamette Valley Pinot noir
  • 1 1/2 cups beef stock

Pasta Dough

  • 1 cup plus 2 tbsp fine durum wheat flour or all-purpose flour plus more for dusting
  • 1 cup semolina flour (pasta flour)

Instructions

Braised Oxtails

  1. Pat the oxtails dry with paper towels, season with salt and pepper, and dust the pieces all over with flour. In a Dutch oven set over medium-high heat, add 2 tablespoons of oil. When the oil is hot, add the oxtails, working in batches as needed to avoid crowding. Let cook, turning occasionally, until deeply seared on all sides, 15–18 minutes total.

  2. Transfer the meat to a large platter; drain and discard any excess fat from the pan (do not wash the pan). Return the pan to the stove and add the remaining 2 tablespoons of oil. When the oil is hot, add the onion, celery, and carrots, and cook, stirring occasionally, until the vegetables are soft but not yet colored, 4–5 minutes. Add the garlic, brown sugar, jerk seasoning, ginger, bay leaf, anise, cloves, and wine and stir, scraping the bottom of the pot with a wooden spoon to deglaze. Bring to a simmer and cook until the wine has reduced slightly, 5–7 minutes. Add the stock, bring to a simmer, cover, and cook, skimming the grease and gently stirring occasionally, until the meat is very tender, 8–9 hours. Adjust the seasoning with salt and pepper to taste.

Fresh Pasta Dough

  1. Combine durum wheat flour and semolina flour in a large bowl. Bring a small saucepan of water to a bare simmer. Add ⅔ cup hot water to flours and mix with a fork until mixture just comes together. Turn out dough onto a surface lightly dusted with durum wheat flour and knead until smooth and elastic, 8–10 minutes (alternatively, using a stand mixer fitted with a dough hook, mix on low speed, about 5 minutes). Wrap tightly in plastic wrap; let sit 1 hour at room temperature.

    Do Ahead: Pasta dough can be made 1 day ahead. Wrap tightly and chill.

Make the Filling

  1. Remove meat from Dutch oven to a platter and allow to cool. Remove bay leaf and star anise from broth and discard.

  2. Strain remaining vegetables from broth then finely chop vegetables. After the oxtail has cooled enough to handle de-bone and finely shred the meat. Combine shredded meat with vegetable mixture.

Assemble the Ravioli

  1. Roll the pasta out into strips using the machine. Thickness 5 is a good choice for most machines. You want the pasta thin enough to form around the filling but not so thin that it tears easily.

  2. Use your ravioli cutter to determine how far apart to place the mounds of filling. Depending on the size of the cutter you will use from 1 to 3 tablespoons or filling per ravioli.

  3. Carefully place the filling on a strip of the pasta dough then use a brush or your finger tips to lightly wet the bottom strip of dough around the mounds of filling.

  4. Place another strip of dough on top of the filling and gently form around the filling, pressing all around to seal the two strips of dough together.

  5. Cut the raviolis using the cutter and place the raviolis on waxed paper making sure they don’t touch each other. Set aside the scraps of dough to re-roll. Repeat this process until all of the dough or filling has been used.

  6. I like to serve the raviolis in the hot broth but they can be served with other sauces.

    If you have the time and want to make the broth into a consommé that is a delicious way to go as well.

 


Recipe: Slow-Cooker Lentils with Ham (Lange Estate Winery)

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Lange Estate Winery |  “Slow-Cooker Lentils with Ham”

Inexpensive and easy to prepare, the humble lentil is a nutritious pantry staple that we like to keep on hand year-round. This recipe, a classic combination of pork and legume, is one that readily lends itself to preparation in a slow cooker or a Dutch oven.

We’ve paired the dish with our 2017 Lange Estate Pinot Noir Reserve. The smoky flavors imparted by the ham magnifies the subtle earthiness of the wine; the two complement each other an a way that is deeply satisfying.

Slow Cooker Lentils with Ham

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 cup carrots (2-3) peeled and diced
  • 1 cup celery (2-3 stalks) sliced
  • 1 1/2 cups onion finely chopped
  • 2 cloves garlic finely minced
  • 4 cups beef stock
  • 2 cups water
  • 2 cups green lentils rinsed and drained
  • 1 cured or smoked ham hock or 1 lb leftover country ham
  • 1/2 tsp dried thyme
  • 1/2 tsp ground black pepper
  • 1/4 tsp smoked paprika
  • 1 bay leaf
  • salt to taste
  • flat-leaf Italian parsley for garnish

Instructions

For a Slow Cooker

  1. In a 12" skillet, heat the olive oil over medium-high heat until shimmering. Add onions with a pinch of salt and sauté for 5-7 minutes until browned and translucent. Add the celery, carrots, and garlic and cook, stirring frequently, for an additional 3-5 minutes, until fragrant. Transfer mixture to the slow cooker. 

  2. Combine water, beef stock, lentils, ham, smoked paprika, thyme, pepper, and bay leaf. Bring to a boil, then cover. Heat on high for 3 to 4 hours or on low for 6 to 8 hours. 
    Remove the ham from the slow cooker. Discard the bay leaf and shred the ham. Serve the shredded ham over the top of the lentils, garnish with parsley. Serve immediately.

For a Dutch Oven

  1. Preheat oven to 325°. Heat the olive oil in a large 3-quart Dutch oven.

  2. Add onions with a pinch of salt and sauté for 5-7 minutes until browned and translucent. Add the celery, carrots, and garlic and cook, stirring frequently, for an additional 3-5 minutes, until fragrant.

  3. Stir in the water and beef stock. Then add the lentils, ham, smoked paprika, thyme, pepper, and bay leaf. Bring to a boil, then cook, covered, in the oven for an hour to 90 minutes or until the lentils are tender. 

  4. Remove the ham from the Dutch oven. Discard the bay leaf and shred the ham. Serve the shredded ham over the top of the lentils, garnish with parsley. Serve immediately.