the harvest table - willamette valley...

T H E H A RV E ST TA B L ESeasonal Recipes from

Willamette Valley Wine Country

# W V H A RV E ST2017willamettewines.com

# W V H A RV E ST 2 0 1 7T H E H A RV E ST TA B L E

TO M AT I L LO B RA I S E DC H I C K E N TO STA DA

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SAU C E H ATC H C H I L E C R E M A C H I P OT L E-TO M ATO SA L SA

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BROOKS WINERYbrookswine.com

For the 2016 Pinot blanc, I choose a festive New Mexico dish that highlights the Hatch Chile harvest. This only happens for a brief few weeks in the late summer time. The chiles are drum roasted to a char that creates a beautiful smoky flavor profile. The wine has a touch of sweetness on the finish that helps the heat in the chile crema linger beautifully and makes wine refreshing. The chicken is stewed in a tangy tomatillo sauce that marries with the green herbal notes in the wine. I think this dish is a perfect ending to the summer and a fun appetizer to share with friends.You may substitute Anaheim peppers for the Hatch Chiles and enjoy this recipe any time of the year.- Winery Chef, Abby McManigle

Purée all ingredients and add to one whole chicken, cooked, shredded. Heat over low heat and simmer about 15 minutes for flavors to come together.

Divide tomatillo chicken among the tostadas. Squeeze the hatch cream over each tostada in a zig zag pattern. Do the same with the chipotle tomato salsa. Mound some shredded lettuce over each and place a few radishes on top. Sprinkle with a little coarse sea salt.

Purée all ingredients until smooth. Place in squeeze bottle.

Purée all ingredients until smooth. Place in squeeze bottle.

willamettewines.com

10 TOMATILLOS, roasted until black2 CUPS CHICKEN STOCK2 TEASPOONS CUMIN2 GARLIC CLOVES, minced1 BUNCH CILANTROSALT TO TASTE

4 HATCH CHILES, roasted & peeled2 LIMES, juiced1 CUP SOUR CREAMSALT TO TASTE

Anaheim chiles can be substitutedfor Hatch chiles.

2 PINTS MIXED CHERRY TOMATOES2 CANNED CHIPOTLE CHILES IN ADOBO1 TABLESPOON RED WINE VINEGARSALT TO TASTE

Shredded lettuce, sliced radishes, tostadas.

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B O LO G N E S E SAU C E B ÉC H A M E L L A SAG N A

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REX HILL rexhill.com


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.

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.

willamettewines.com

1 LARGE ONION, course chop1 MED CARROT, peeled & chopped1 CELERY STALK, course chop2 TABLESPOONS OLIVE OIL1 LB GROUND BEEF CHUCK1 LB GROUND PORKKOSHER SALT & PEPPERPINCH OF DRY CHILI FLAKE1 CUP DRY WHITE WINEONE 14.5 OZ CAN CRUSHED TOMATOES

5 TABLESPOONS UNSALTED BUTTER1/4 CUP ALL-PURPOSE FLOUR4 CUPS WHOLE MILK, warmedA PINCH OF FRESHLY GROUND NUTMEGKOSHER SALT

1 LB LASAGNA NOODLES, cooked1 LB GRATED MOZZARELLA2 TABLESPOONS MINCED PARSLEY

“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 break-fast 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 what we have creatively to reuse and repurpose our resources,” Fanucchi says.


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YOUNGBERG HILLyoungberghill.com

1. Peel and cut pears in half.

2. Add remaining ingredients to a soup pot.

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

willamettewines.com

4-6 PEARS, cut in half 1 BOTTLE PINOT NOIR3 WHOLE CLOVES5 WHOLE PEPPER CORNS

1 CINNAMON STICK1/2 CUP SUGARLEMON PEEL, 1/2 INCH WIDE X LENGTH OF LEMON1/2 TEASPOON VANILLA



G O RG O N ZO L A , F I G& PA N C E T TA P I Z Z A

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WINTER’S HILL ESTATEwintershillwine.com

Harvest is hard work but it’s also festive and loads of fun. Winter’s Hill Estate offers a recipe that echoes the playful nature of the season, a sweet and savory seasonal pizza.

“The sweetness of the fig pops while the sharpness of the gorgonzola cuts through that,” says Paul Beck of Winter’s Hill. “And then pancetta is a distinct enough flavor without being overpowering for the rest of the pizza or the wine.”

It doesn’t hurt that pizza is great on the go, of extra importance to the many cellar rats out there looking to sneak in a lunch in between punchdowns or inoculations. This recipe is delicious proof that finger food can be just as enjoyable as its more formal counterparts.

When the day’s work is done, Beck recommends a wine that matches the pie’s vibrancy, such as a good Willamette Valley rosé of Pinot noir.

1. In a large bowl, combine the yeast, sugar, olive oil and water and let stand until foamy, about 5 minutes. Add the salt and 3 cups of flour and stir until a really stiff dough forms. Turn the dough onto a lightly floured work surface and knead until smooth, about 5 minutes. Oil the bowl, return the dough to it and let stand, covered, until doubled in bulk, about 2 hours.

2. Punch down the dough. Roll it into 4 balls. Transfer the balls to a work surface, cover with a towel and let rest for 15 minutes.

3. In a blender, puree the canned tomatoes with the oregano; season with salt and pepper.

4. Light a grill. Work with 1 ball of dough at a time and keep the rest covered: Roll the dough out onto a floured work surface to a 10 inch round, 1/4 inch thick. Transfer the round to a large, oiled baking sheet and brush with oil. Repeat with the remaining 3 balls of dough.

5. Set all of the toppings near the grill. Rub the grate with oil. Carefully drape two of the pizza dough rounds over the grill and cook over low heat until golden on the bottoms, about 3 minutes. Working quickly, flip the pizza crusts and top each with one-fourth of the tomato sauce, parsley, mozzarella, sliced tomato, pancetta and Gorgonzola. Close the lid and grill over low heat until the pizzas are lightly charred on the bottoms, the cheese is bubbling and the pancetta is just beginning to brown, 4 minutes. Transfer the pizza to a baking sheet. Repeat with the remaining dough and toppings. Return the pizzas to the grill, cover and rewarm until crisp, 1 minute.

6. In a bowl, toss the arugula with the remaining 1 teaspoon of oil and the balsamic vinegar and season with salt and pepper. Scatter the figs and arugula over the pizzas and serve.

willamettewines.com

1 TABLESPOON ACTIVE DRY YEAST1 TABLESPOON SUGAR1 TABLESPOON OLIVE OIL1 1/4 CUPS WARM WATER1 TABLESPOON KOSHER SALT3 CUPS ALL-PURPOSE FLOUR

1 CUP CANNED, PEELED ITALIAN TOMATOESPINCH OF DRIED OREGANO, crumbledSALT AND FRESHLY GROUND BLACK PEPPER1 TEASPOON OLIVE OIL, plus more for brushing2 TABLESPOONS CHOPPED PARSLEY10 OUNCES FRESH MOZZARELLA, thinly sliced

1 LARGE PLUM TOMATO, thinly sliced4 OUNCES PANCETTA, thinly sliced2 OUNCES GORGONZOLA DOLCE2 CUPS BABY ARUGULA1 TEASPOON BALSAMIC VINEGAR8 FRESH FIGS



P O R KE N C H I L A DA S

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REX HILL rexhill.com

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.

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 cilantro.

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.

willamettewines.com

1 LARGE WHITE ONION, chopped

1 LB. TOMATILLOS, husked & halved

3 CLOVES GARLIC

1/4 CUP VEGETABLE OIL

2 LBS. BONELESS COUNTRY RIBS, cut into 2 in cubes

3 CUPS CHICKEN STOCK

1 SMALL HANDFUL OF CHOPPED CILANTRO

SALT & PEPPER

24 CORN TORTILLAS

4 CUPS SHREDDED PEPPER JACK CHEESE



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VISTA HILLS VINEYARDvistahillsvineyard.com

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 con-sumed 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.

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.

willamettewines.com

4 LBS. CUBED BONELESS PORK6 CLOVES GARLIC3 INCH PIECE OF GINGER2 CINNAMON STICKS

1/2 TEASPOON PEPPER2 TEASPOONS SALT1/2 CUP VINDALOO SPICE MIX2 MEDIUM ONIONS

1 1/2 CUPS CIDER VINEGAR8 OUNCES TOMATO SAUCE3 TABLESPOONS OIL



Q U I N OA , B L AC K B E A N& CO R N TACO S

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YAMHILL VALLEY VINEYARDSyamhill.com

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.

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.

willamettewines.com

1 TABLESPOON OLIVE OIL1 MEDIUM YELLOW ONION, diced3 CLOVES GARLIC, minced1 1/2 CUPS CHICKEN BROTH1 14.5 OZ CAN DICED TOMATOES WITH GREEN CHILES3/4 CUP DRY QUINOA, rinsed and drained1 1/2 TEASPOON CHILI POWDER1 TEASPOON GROUND CUMIN1/2 TEASPOON PAPRIKA

1/8 TEASPOON CAYENNE PEPPER, plus more to tasteSALT AND FRESHLY GROUND BLACK PEPPER to taste1 1/2 CUPS FROZEN CORN1 15 OZ CAN BLACK BEANS, drained and rinsedJUICE OF ONE LIME1/4 CUP CHOPPED CILANTRO

SERVE WITH:corn tortillas, lettuce, shredded cheese, avocado, tomatoes


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


SAG E ROA ST E D P O R K B E L LY

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PROJCET Mprojectmwines.com

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.

willamettewines.com

F RO M T H E K I TC H E N O F D O N N A H AY

2 HEADS GARLIC CLOVES, separated

2.3 KG PORK BELLY, on the bone

1/4 CUP OLIVE OIL

1/3 CUP SEA SALT FLAKES

4 BUNCHES SAGE


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JOHN GORHAMHello, My Name is Tasty | PG 60

A special thanks to John Gorham and Liz Crain for sharing this recipe with us. “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 compromis-es. 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

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 pep-per 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.

willamettewines.com

1 1/4 CUP OLIVE OIL, divided2 MED SWEET ONIONS, julienned12 CLOVES GARLIC, thinly sliced1 TABLESPOON GARLIC2 BAY LEAVES

1 TABLESPOON GROUND PIMENT d’ESPELETTE1 1/2 TEASPOONS SMOKED PIMENTÓN1 1/2 TEASPOONS GROUND PAPRIKA1 QUART STEWED WHOLE TOMATOES, with liquid1 QUART RED BELL PEPPER, roasted & julienned2 CUPS GREEN BELL PEPPERS, roasted & juliennedKOSHER SALT & FRESHLY GROUND BLACK PEPPER

6-8 LARGE EGGS1 LOAF RUSTIC BREADsliced into 1/2 inch thick slices



T U S C A N TO M ATO& G OAT C H E E S E S K I L L E T

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de LANCELOTTI FAMILY VINEYARDS delancellottifamilyvineyards.com

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.

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.

willamettewines.com

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


the harvest table - willamette valley...

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