Sunday, January 20, 2013
Thursday, June 7, 2012
Tuesday, November 22, 2011
Tuesday, April 12, 2011
Say cheese! Or, better yet, local cheese -- the culinary operative for the Olympic Peninsula Wineries' third annual Northwest Wine & Cheese Tour, April 16 - 17 from 11 a.m. to 5 p.m. Food and wine enthusiasts are invited to enjoy sipping and savoring new wine releases and ciders paired with a variety of cheeses crafted by local artisan creameries, while reveling in the sights and sounds of nature reawakening on the scenic Olympic Peninsula.
Wednesday, February 2, 2011
BUTTERNUT SQUASH BISQUE
By Ed Burks
6 Tbsp. butter
1 onion, chopped
2 garlic cloves (large), minced
1 inch piece of fresh ginger root, peeled and minced
2.5 lbs. butternut squash chunks, peeled and seeded
2 tart apples, peeled, cored and chopped
juice of ½ large lemon
1 cup carrot juice
salt and black pepper to taste
1 large pinch cinnamon
1 large pinch nutmeg
1 cup Harbinger Winery Viognier
2 – 3 cups chicken stock or vegetable stock
2 cups heavy cream
Preheat oven to 300 degrees F.
Melt butter in roasting pan that is large enough to hold the onion, garlic, ginger, squash, apples, lemon juice and carrot juice. Stir to combine ingredients. Place in oven to slowly roast and lightly caramelize the vegetables. Stir occasionally.
When vegetables have softened and lightly caramelized, remove from oven and place in a stockpot. Add seasonings, wine, and stock. Simmer gently, stirring occasionally for about 1 hour.
In the stockpot, puree the soup with a hand or stick blender until very smooth. It may be pureed in a blender or food processor in batches.
Add heavy cream to achieve a rich and thick bisque texture. Puree again with hand blender until smooth and creamy. Taste the soup and adjust seasonings.
At this point the bisque may be passed through a conical strainer to achieve a super smooth texture.
Ladle bisque into bowls and garnish with sautéed mushrooms or toasted croutons.
*Alternate cooking method: Omit roasting the vegetables by adding all ingredients including stock to stockpot. Simmer until squash cubes are tender and proceed as above.
HARBINGER VEGETARIAN CHILI
By Ed Burks
1 can (13 ¾ oz.) black beans, drained and rinsed
1 can (18 ¾ oz.) kidney beans, drained and rinsed
1 can (18 ¾ oz.) garbanzo beans, drained and rinsed
1 can (15 oz.) pinto beans, drained and rinsed
1 can (29 oz.) crushed tomatoes with juice
1 can (18 ¾ oz.) whole kernel corn, drained
2 medium onions, chopped
2 small green bell peppers, chopped
2 small red bell peppers, chopped
3 zucchini, chopped
3 stalks celery, chopped
5 garlic cloves, chopped
2 cans (5 oz.) roasted green chilies
1 jalapeno, chopped (depending on how much heat you want can add more)
2 Tbsp. best quality chili powder
2 ½ tsp. cumin
2 tsp. black pepper
2 Tbsp. fresh parsley, chopped
1 ½ Tbsp. dried oregano
1 ½ Tbsp. dried basil
2 Tbsp. fresh cilantro, chopped
2 Tbsp. Mr. Big Stuff Bar-B-Q Bliss Rub
4 – 6 cups stock, vegetable or chicken
Sauté the onion, bell pepper, red bell pepper, zucchini, and celery in olive oil for about 8 minutes.
In a stockpot, combine black beans, kidney beans, garbanzo beans, pinto beans, tomatoes, corn, jalapeno, and chilies with sautéed mixture.
Season with garlic, chili powder, cumin, parsley, black pepper, oregano, basil, cilantro, Mr. Big Stuff Bar-B-Q Bliss Rub, and salt to taste. Stir to combine.
Cook at a simmer for about 1 – 2 hours.
Serve with tortillas, cornbread, rice, or French bread.
Sunday, January 30, 2011
Several new wines as well as a beer will be released for this event; the 2008 Bolero (a seductive blend of Tempranillo and Grenache), our locally grown and produced Raspberry Bliss, and a Venezuelan Chocolate Porter.
We will be featuring several chocolate manufacturers, both who focus on organic and fair trade products. TAZA chocolates will be used in ways that will defy logic yet please the palate. Chocolate-dipped potato chips with a Dynamo Red reduction sauce…you’ll never look at a bag of Ruffles the same again! One of our local bakeries is creating bite-sized “Pan au Chocolates” which will be sampled with our award winning Syrah. Dark chocolate cake flecked with chunks of organic chocolates and topped with a caramel and sea salt drizzle will be paired with our newly released 2008 Bolero. An organic “Killer” Mexican hot chocolate will be served for our non-imbibing and under-aged guests.
If this isn’t enough wine and chocolate for folks we will again be featuring our reserve wine and Theo Chocolate’s aphrodisiac chocolate pairing behind the velvet curtain of our VIP room. Be prepared for a carnival of culinary delights at Harbinger Winery & Brew House.