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Willamette Valley Vineyards

Winery Chef DJ MacIntyre
 
April 21, 2020 | Winery Chef DJ MacIntyre

Patio Pairing with Estate Rosé of Pinot Noir

Winery Chef DJ MacIntyre shares one of his favorite patio pairing recipes. We hope you enjoy this cooking tutorial video for artisan flatbread. 

Flatbread with Beer Cheese Sauce

Pairs with 2019 Estate Rosé of Pinot Noir

Beer Cheese Sauce
YIELD: 1.5 QUARTS

INGREDIENTS:

Garlic,minced fine - 2 tsp
Vegetable stock - 2 cups
Heavy cream - 2 cups
Your favorite beer - 1 can
Cheese (cheddar, brie, gouda, etc.) chopped into ½” chunks - 2 cups
Corn starch - ¾ cup
Bay leaves - 2 each
Black pepper, ground - 2 tsp
Kosher salt - 1  tsp

METHOD:

In a heavy duty stock pot over medium-high heat, add the garlic, vegetable stock and cream, then bring to a boil. Once a boil has been achieved, turn the heat to low. Add the spices and beer, then bring to a simmer. In a mixing bowl add the cubed cheese and cornstarch. When the beer broth is heated thoroughly again, add the cheese and cornstarch. Using a whisk, stir until the cheese starts to melt. Then use a hand immersion blender to break down the remaining ingredients into a thick creamy sauce. Strain cheese sauce through a strainer and refrigerate for 1 hour. Sauce should be very dense. Store refrigerated until needed.
 

Flatbread Dough
YIELD: 14 EACH x 9 INCH

INGREDIENTS:

Fast Rising Yeast  - ¼ tsp
Warm Water #1 - 2 Tbsp
Pizza Flour, “00” Mimosa - 1,375 grams
Warm Water #2 - 875 grams
Kosher Salt - 22.5 grams
Canola Oil - 2 ¼ tsp

METHOD:

Mix yeast with warm water #1 in a small bowl and let bloom for 5 minutes. Then add the flour, water #2 and salt to the mixing bowl, then mix with the dough hook attachment. While mixing, add the canola oil. Mix the dough until it is not sticking to the sides and is wrapping itself around the dough hook — add more flour if needed. Dough should only stick to itself. 

Leaving the dough in the bowl, cover tightly with plastic wrap, then add another layer of plastic wrap over the bowl. Leave the dough out overnight at room temperature.

Portion dough into 9 oz. balls (approximately 1 ⅛ cups) and place into a greased white proofing tray or covered Tupperware. Refrigerate any leftovers. Proof dough balls at room temperature for 1 hour. Any longer and the dough will be over proofed and loose. Alternately, if it is summer and the weather is hot, try proofing for only 30 minutes.

Dust hands and tops of dough balls with flour before stretching and tossing. Dough should stretch but not be loose and “runny.” Stretch dough to about 10 inches in  diameter.

At this point you are able to add the beer cheese sauce and your favorite toppings. Then bake or grill at 400-450° for 8-10 minutes or until crisp. 

For the remaining dough, you can cook both sides of the flatbread skin on the flattop or griddle set at 200°. Then let cool to room temperature for about 20 minutes. Transfer them to a large air-tight container and refrigerate/freeze until needed.

Purchase Rosé

Time Posted: Apr 21, 2020 at 12:43 PM
Winery Chef DJ MacIntyre
 
April 7, 2020 | Winery Chef DJ MacIntyre

Patio Pairing with 2017 Père Ami

Food and wine can provide comfort during challenging times, so Winery Chef DJ MacIntyre is sharing one of his favorite patio recipes. We hope you enjoy this cooking tutorial video for wild mushroom and herb crusted steelhead to pair with our 2017 Père Ami.

Wild Mushroom and Herb Crusted Steelhead
Pairs with 2017 Père Ami
4 servings

INGREDIENTS:
Steelhead, filet, cleaned - 1 side
Olive oil - 4 Tbsp
Lemon juice - 2 Tbsp 
Dried porcini mushroom, ground medium fine - 4 Tbsp
Dried shiitake mushroom, ground medium fine - 3 Tbsp
Dried black trumpet mushroom, ground medium fine - 2 Tbsp
Lemon zest, dried - 1 tsp
Granulated garlic - ½ tsp
Thyme, dried - 1 tsp
Rosemary, dried & ground - ½ tsp
Oregano, ground - 1 tsp
Kosher salt - 1½ Tbsp
Black pepper, ground fine - 2 tsp


METHOD:
Mix all the dry spices together with the mushroom powders in a bowl. Next, squeeze the lemon juice over the whole filet. Then cover the filet with the oive oil and season the entire fillet with the ground mushroom rub. Let the fish sit for 10 minutes, allowing the mushrooms to bloom.  Place steelhead on a cedar plank and grill at 350° for 8-10 minutes or until desired internal temperature is reached (145° recommended). Serve with earthy vegetables and rice and enjoy!

Purchase Pére Ami

Time Posted: Apr 7, 2020 at 8:00 PM
Founded in 1983 by Oregon native Jim Bernau with the dream of creating world-class Pinot Noir,
Willamette Valley Vineyards has grown from a bold idea into one of the region’s leading wineries, earning the title “One of America’s Great Pinot Noir Producers” from Wine Enthusiast Magazine


 

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