August 01, 2011
read: 904 / emailed: 0 / share: email

Great from the Garden

GRILLED ARTICHOKE WITH HAZELNUTS AND ASIAGO
Recipe By Anita Katz {AlexEli Vineyard & Winery, Molalla}

“This recipe gets everyone’s attention on our patio. It’s a healthier version of the typical dip using mayonnaise. They are usually gone before the rest of the food is ready.” - Anita Katz

WINE PAIRING
AlexEli Vineyard Bubela’s Blend, Willamette Valley (frizzante-style Chardonnay/Riesling)

INGREDIENTS 

8 large artichokes

1 cup Oregon hazelnuts, chopped fine

1 cup grated asiago

2 lemons, cut in half

1 cup olive oil

6 cloves of garlic, finely chopped

2 teaspoons sea salt

1 teaspoon ground black pepper                   

DIRECTIONS

1. Fill a bowl with ice, cold water and juice from 1/2 lemon. Trim the artichoke tops; then cut in half lengthwise. Drop them into the bowl of lemon water. 2. Preheat the grill for medium-high heat. 3. Bring a large kettle of water to a boil, lightly salted with sea salt, and add half a lemon into the boiling water. Drop artichokes into the boiling water, and cook for about 12 minutes. Drain. 4. Place artichokes into a dish or bowl and add juice from one whole lemon, olive oil, garlic and finely chopped hazelnuts. Mix the chokes and oil mixture. 5. Check artichokes for coverage and place them on the pre-heated grill. Grill the artichokes for 7 minutes, baste and turn as needed. They are finished when the edges are slightly charred and crispy. 6. Sprinkle asiago cheese, covering tops of the chokes. Serves 8 as a side dish or 10 to 12 as an appetizer.

 

COLD SUMMER GARDEN SOUP
Recipe By Vikki Wetle {Amity Vineyards, Amity}

“I first started making this soup after falling in love with gazpacho but wanted to make it even more wine friendly by lowering the acid. To do this, I added the cucumber and other veggies and added yogurt as a garnish.” - Vikki Wetle

WINE PAIRING
Amity ECO-WINE 2008 Pinot Blanc (organic), Amity 2008 Estate Dry Riesling, Amity 2009 Gamay Noir

INGREDIENTS

4 large tomatoes, about 2 pounds

1 cucumber, peeled, seeded and chopped

2 carrots, peeled and chopped

2–3 large celery stalks, peeled and chopped

1 sweet red pepper, seeded and chopped

3–4 cloves of garlic, peeled

1 cup V8 juice (or more to your liking)

1 teaspoon cumin

2 teaspoons Worcestershire sauce

½ teaspoon Tabasco, or more to taste

3 tablespoons olive oil

1 tablespoon fresh lemon juice

* salt and pepper, to taste

½ cup packed fresh basil, plus for garnish

* Greek-style plain yogurt, for garnish

DIRECTIONS

1. This is a one-food-processor-bowl soup. Add peeled cucumber, carrots, celery, sweet red pepper, basil and garlic to food processor or blender; purée. Then add tomatoes, V8, Worcestershire sauce, olive oil, Tabasco and lemon juice; purée again. Add salt and pepper, to taste. 2. Chill for at least an hour; much better if chilled overnight. When ready to serve, adjust seasonings. Garnish with a sprig of fresh basil and a teaspoon of yogurt. Serves 4 to 6.

 

CARROTS IN ROSEMARY ORANGE BUTTER
Recipe by Chef Kate Dwyer {Kate Dwyer Catering/Foris Vineyards, Cave Junction}

Foris often hires Kate Dwyer to cater the winery’s special dinners. Her motto: “Local, fresh, organic ingredients simply and deliciously prepared.”

WINE PAIRING
Foris 2009 Pinot Gris

INGREDIENTS

1 stick fresh unsalted butter, softened

* zest of  ½ orange

2 tablespoons fresh orange juice

1 generous tablespoon of finely chopped fresh rosemary

½ teaspoon kosher salt

2 pounds fresh carrots, sliced on the bias

* fresh rosemary blossoms for garnish

DIRECTIONS

1. Blend first five ingredients (mixture may be held in the fridge for up to three days). 2. Bring a pot of water to boil. Drop in carrots and boil until JUST tender. Drain and toss with butter mixture. Garnish with rosemary blossoms or sprigs. Serves eight as a side dish.

 

PANZANELLA (BREAD SALAD)
Recipe by Marilyn Webb {Bethel Heights Vineyard, Salem}

“I have experimented with bread salad for over two years, spurred on by my friend who is second-generation Italian. In Tuscany, this recipe is a creative way to use the crusty loaf of homemade bread that has been sitting on the counter for a week. The bread is often moistened under the faucet, drained and squeezed dry, and combined with very ripe tomatoes, vinegar and oil. Here is my version, good day one with its crunch, and perhaps even better day two. It’s a work in progress.” - Marilyn Webb

WINE PAIRING
Bethel Heights 2009 Pinot Noir, Willamette Valley or Bethel Heights 2010 Dry Rosé (slightly chilled)

INGREDIENTS

5 cups thick country bread

3 garlic cloves

½ cup olive oil, divided

2 tablespoons balsamic or part balsamic and part raspberry vinegar

1 sweet onion, chopped

1 cucumber, peeled, seeded and chopped

5 large vine-ripened tomatoes, gently squeezed to remove some seeds and excess liquid, chopped in large wedges

1 cup fresh basil, shredded

½ cup sliced black olives, pits removed

½ cup romaine lettuce, chopped

* sea salt and pepper, to taste

* olive oil, to taste

DIRECTIONS

1. Dry one-inch thick slices of bread on the counter several hours or overnight. 2. Remove most of the crusts, and cut into one-inch squares. 3. Mash garlic cloves with 1/3 cup olive oil and a shake of salt and pepper. Toss bread with garlic-oil mixture and toast in 400°F oven until slightly brown. Stir once or twice. 4. Allow bread to cool, and toss with remaining olive oil and vinegar. Set aside for four hours or overnight (for the more traditional version) in the refrigerator, covered. 5. Return to room temperature. About 20 minutes before serving, add all remaining ingredients and toss gently. Serves 6 to 8 as a first course.

 

PORTOBELLOS WITH FETA AND APRICOT SAUCE
Recipe by Chef Michael Landsberg {King Estate Winery, Eugene}

“This is a versatile dish that works with a lot of different wines.” - Michael Landsberg

WINE PAIRING
King Estate Pinot Gris and Pinot Noir

INGREDIENTS

* grilled Portobello mushrooms (1 per person; enough glaze for 20)

1–2 tablespoons feta cheese, crumbled (per person)

2 cups dried apricots, diced

1 medium onion, diced

½ cup raw cashews

1 bottle white wine (King Est. Pinot Gris)

½ cup balsamic vinegar

* salt and pepper, to taste

DIRECTIONS

1. Sweat onion, cashews and apricots in a sauté pan. Add wine and cook down until liquid is gone. Purée in food processor and add water to adjust consistency. 2. Plate the mushrooms and feta and finish by drizzling with apricot glaze and balsamic vinegar. Makes enough glaze for 20 mushrooms.

 

WATERMELON GAZPACHO
Recipe by Chef Carolyn Andringa {Left Coast Cellars, Rickreall}

“We first served this at a Vino & Vinyasa event, where a wine-spiked, cold soup was the perfect treat for a hot summer day. Now it’s a clever and easy way to eat your veggies on the go; plus it’s a warm-weather staple in our café, as well as a staff favorite.” - Carolyn Andringa

WINE PAIRING
Left Coast Cellars 2009 Rosé of Pinot Noir 

INGREDIENTS

1 pound watermelon (about 4 cups)

1 pound tomatoes

1 green bell pepper

1 clove garlic, crushed

1 tablespoon olive oil

2 tablespoons balsamic vinegar

½ cup Rosé of Pinot Noir

DIRECTIONS

1. Seed and chop watermelon, tomatoes and green pepper. Place ingredients in food processor and purée until smooth. 2. Add salt and pepper to taste. Makes 8½ cups.

 

ZUCCHINI-FETA PANCAKES
Recipe by winemaker Melissa Burr {Stoller Vineyards}

“This is an alteration from a recipe in one of our all-time favorite veggie cookbooks in my family, ‘Moosewood Cookbook’ by Mollie Katzen. It’s perfect for a light summer dinner when zucchini is never ending.” - Melissa Burr 

WINE PAIRING
Stoller 2010 Pinot Noir Rosé or Stoller 2010 Riesling

INGREDIENTS

4 eggs, separated

4 cups zucchini, grated

1 cup crumbled feta cheese

½ cup chopped green onions

3 tablespoons each fresh mint, basil and dill, chopped (all three optional; substitute 2 teaspoons dried if needed) 

2 tablespoons lemon juice

1/3 cup flour

* salt and pepper, to taste

* olive oil, for frying

DIRECTIONS

1. Grate zucchini and lightly salt; place in strainer to drain for 20 minutes (or so), then squeeze out excess water. 2. Separate eggs and beat egg whites until they form peaks. 3. Mix zucchini and all ingredients in medium bowl except egg whites. (Egg yolks are optional addition, I think they make better tasting pancakes but my skinny friends would leave them out.) 4 Fold in egg whites. Fry in skillet with olive oil until brown on each side. Serve with sour cream or tahini sauce and lemon slices. Serves 4 or less. 

 

PASTE CU PESTO
Recipe by Terri Delfino {Delfino Vineyards, Roseburg}

“This recipe was handed down from my husband’s Italian ‘noni’ (grandmother), who came from Genoa, Italy. Every year, we grow the basil in our garden and eat as much fresh pasta cu pesto as one can possibly eat, and we freeze the rest in baby food jars or yogurt containers to eat in the winter. It’s best served with a garden salad with vinaigrette and a fresh loaf of warm Pugliese bread.” - Terri Delfino

WINE PAIRING
Delfino 2008 Tempranillo or Syrah

INGREDIENTS

* olive oil

2 tablespoons lemon juice

¼ teaspoon salt

5–6 garlic cloves

* basil leaves (see below)

16 ounces pasta (angel hair, linguini or fettuccini)

2 tablespoons butter

½ cup Parmesan cheese

* salt and pepper, to taste

¼ cup pine nuts or walnuts, chopped (optional)

DIRECTIONS

1. Pesto: Pour enough olive oil to cover blades into a blender. Add lemon juice, salt, garlic and fill blender to top with basil leaves (exclude stems). Blend until creamy (add more olive oil if necessary). 2. To assemble: Boil pasta; after draining, add butter and coat pasta. Pour pesto sauce over pasta and mix quickly. Add ½ cup Parmesan cheese and stir. Add salt and pepper, to taste. (Optional: Add ¼ cup chopped pine nuts or walnuts). Pour into pasta dish and sprinkle Parmesan cheese on top. 3. To freeze: Pour blended sauce into clean, plastic yogurt containers or small jars (baby food jars work well). Drizzle with olive oil on top (to prevent freezer burn), put on lid and freeze. Thaw before using (do not microwave). For quick thaw, put in bowl of boiling water. NOTE: About 5 ounces of frozen pesto covers one pound of pasta.

 

BOCCE BALL SALAD
Recipe by Reva Clays {Maryhill Winery, Goldendale, WA}

“Maryhill began hosting bocce ball the first Thursday evening of every month, inviting other wineries, staff, family and friends to enjoy a social summer evening on the courts.  Potluck is great but can be a struggle during a busy workweek if you want to put forth more than a bag of chips. This salad came together quickly from ingredients I found in the fridge just before dashing out the door to work.”Reva Clays

WINE PAIRING
Maryhill 2009 Sauvignon Blanc

INGREDIENTS

12 cups fresh arugula, loosely packed

2 large, completely ripe, mangoes

½ pint fresh-picked raspberries

2 lemons

½ cup extra-virgin olive oil

* salt and pepper, to taste

DIRECTIONS

1. Cube the mangoes and toss with the juice of one lemon; set aside. Juice the other lemon in a large bowl and whisk in the olive oil; add salt and pepper to taste. 2. Toss the arugula with the dressing and spread on an appropriate serving plate. Sprinkle mango cubes over the top. Garnish with raspberries and get out on the court! Serves 6 to 8.

 

RATATOUILLE
Recipe by Kimberley Kramer {Kramer Vineyards, Gaston}

“My mother, Trudy Kramer, has always been an avid gardener. Each summer, our kitchen was full of squash, tomatoes and zucchini. I started experimenting with this recipe about 10 years ago to take advantage of the marvelous selection of summer vegetables. I knew I had something special when my father, who dislikes eggplant, asked for seconds. It’s easy to adapt to what is fresh in the garden, but the presence of eggplant, tomatoes, garlic and fresh basil is non-negotiable.” - Kimberley Kramer

WINE PAIRING
Kramer 2010 Rosé of Carmine

INGREDIENTS

* extra-virgin olive oil

1 eggplant, peeled and cut into 1-inch pieces

4 zucchini, cut into 1-inch pieces

3 bell peppers (red, orange or yellow), cut into 1-inch pieces

2 large onions, quartered and sliced

4–8 cloves garlic, chopped

4 large tomatoes, cut into 1-inch pieces

1–2 bunches basil (about 20 leaves), torn

1 tablespoon balsamic vinegar

* sea salt and freshly ground pepper

* optional garnishes: sea salt, fresh basil or Parmigiano-Reggiano

DIRECTIONS

1. In a large stockpot over medium heat, add a few tablespoons of olive oil. Sauté the eggplant until golden brown, about 10 minutes. (Add additional olive oil if necessary to keep eggplant from sticking.) Transfer to a large bowl. Add more olive oil to the pot, and sauté the zucchini until golden, about 10 minutes. Add to the large bowl with the eggplant. Sauté the peppers until they begin to soften, and add to the bowl. 2. Add more olive oil to the pan, and sauté the onions until soft, about 5 minutes. Stir in the garlic, wait one minute, and then add the tomatoes. Bring to a boil and simmer over low heat, 20 to 30 minutes. 3. Add the bowl of sautéed vegetables; stir to combine and simmer an additional 15 minutes, or until vegetables soften. Stir in balsamic vinegar; add salt and pepper, to taste. Remove from heat and stir in torn basil leaves. 4. Serve hot with crusty bread, sea salt, freshly ground pepper and coarsely grated Parmigiano-Reggiano, if desired. Serves 8 to 10.

 

GREEN BEAN AND FINGERLING POTATO SALAD
WITH BACON AND HORSERADISH VINAIGRETTE
Recipe by Chef John Zenger {Edgefield Winery & Black Rabbit Restaurant, Troutdale}

“This salad is designed more as a one-plate meal than as an accompaniment for other items or courses; it’s about as much as you’d want to eat — or cook, for that matter — in the dog days of summer. Leah Rogers, the edible landscape coordinator at Edgefield, suggested the elements of this salad based on what would be coming out of the garden in August. And since it’s August, she liked the idea of using just one pot of water to cook all the various ingredients to avoid heating up the kitchen any more than necessary.” - John Zenger

WINE PAIRING
Edgefield 2008 Pinot Noir

VINAIGRETTE

½ cup extra virgin olive oil

¼ cup canola oil

½ teaspoon white truffle oil

¼ cup rice vinegar

* juice and zest of one orange

¼ cup prepared horseradish

2 teaspoons kosher salt

SALAD

¾ pound green beans, trimmed

2 pounds fingerling potatoes, halved lengthwise

½ pound good bacon, cut into matchsticks

2 eggs, hard cooked

½ cup horseradish vinaigrette

6 cups baby lettuce, washed and spun dry

* black pepper, to taste

* few tablespoons chervil, salad burnet or chives, for garnish

DIRECTIONS

1. Vinaigrette: Whisk together all vinaigrette ingredients until emulsified. Chill. 2. Salad: Render the bacon over medium-low heat in a skillet large enough to hold all the potatoes. When evenly browned, remove bacon with a slotted spoon to drain on a plate lined with a paper towel. Discard all but 2 tablespoons of the bacon fat in the pan. 3. Set the eggs in a large saucepan of cold water. Bring to a boil; once boiling, set a timer for 8 minutes. After eight minutes remove eggs to ice water to stop cooking. Once the eggs are cool, shell them and grate them on the largest holes. Reserve water. 4. Add plenty of salt to the boiling water from the eggs and blanch the trimmed beans until they’re tender but still bright green. Spoon out the beans and shock them in ice water to stop the cooking process, then let sit at room temperature. 5. Boil the potatoes in the same water until just tender. Drain the potatoes. Add them, the green beans and the vinaigrette to the skillet and toss with the reserved bacon fat. 6. Divide the lettuce between six plates, top with the warm, dressed potatoes and green beans, and sprinkle over a few grindings of black pepper, the bacon bits, the grated hard cooked egg and whichever herb you choose. Serves 6.

 

VIETNAMESE-STYLE SPRING ROLLS
Recipe by Chef Tim Keller {Courtesy of Troon Vineyard}

“These were a big hit at a recent wine dinner.” - Tim Keller

WINE PAIRING
Troon Vineyard 2010 Dry Riesling

SAUCE

1/8 cup simple syrup

1 tablespoon Mirin

1 1/8 tablespoons rice wine vinegar

½ teaspoon toasted sesame seeds

¼ teaspoon Sambal

½ teaspoon chopped cilantro

2 teaspoons ginger juice

ROLLS

1/3 cup cilantro (about 6 sprigs)

1 tablespoon mint leaves, quartered (about 15 leaves)

1/3 cup green onions, sliced on bias (2 to 3)

½ cup bean sprouts

1/3 cup basil leaves, cut in thirds (about 15 leaves)

2½ cups green and red oak lettuce

8–10 rice wrappers (22 cm. each)

DIRECTIONS

1. Mix dipping sauce ingredients; set aside. 2. Soak wrappers in warm water until just soft. Lay flat and place greens on the first 1/3 of the wrapper in a pile roughly 1½ inches thick by 4½ inches long. Overlap the front side of the wrapper over the greens, fold sides in and roll forward keeping the greens firmly together. Place them on a pan with space between each roll. They will stick together at first. Once cooled (at least 10 minutes and less than 12 hours), serve on a chilled plate with a small dish of sauce and pickled ginger.