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Featured Recipe
Pork Tenderloin with Oporto Sauce
Wine Pairing: 2006 "La Cuillere" Member's Reserve Pinot Noir
Bill Sandoval and his wife, Suzie, have been members of the Torii Mor Reserve Wine Club since July 2005. Bill is the chef in their house and enjoys preparing recipes from the wine club shipments. After discovering his love for our recipes, we asked him to submit one of his own. He graciously allowed us to pair his Oporto Pork recipe with our 2006 “La Cuillère” Member’s Reserve Pinot Noir!
Pinot Gris
Chilled Spicy Carrot Soup
On a hot summer day, a bowl of chilled soup is the perfect meal. Here is an interesting alternative to gazpacho, which is the first (and sometimes only) chilled soup people think of!
Spicy Cashew Shrimp Pasta
Here is a unique recipe that is quick and satisfying. A mix of Italian and Asian cuisine; no one will expect this dish, but everyone will enjoy it!
Mediterranean Chicken
This is a great week night dinner that will get the whole family around the table! Fresh summer vegetables make this a tasty and healthy meal.
Monkfish Tacos with Mango Slaw
This recipe has a lot of ingredients, but is very easy to prepare. Monkfish has been appropriately nicknamed the "poor man's lobster" for its similar appearance and texture. You can substitute the monkfish with either lobster, shrimp, or your favorite firm, white fish. Try them all and figure out your preference! Make extra dry rub for future use in burgers and on pork, chicken, and beef.
Thai Mussels
If you are looking for a crowd pleaser that is easy to prepare, then this recipe is perfect! The ingredients probably aren't in your refrigerator already, but finding them at the grocery store is pretty easy. Serve as an appetizer or the main course.
Pinot Blanc
Dungeness Crab Cakes over Citrus Herb Salad
These crab cakes highlight the dungeness crab instead of covering it up. The fresh herbs and lemon juice brighten the pallate and make the Pinot Blanc taste rich and silky.
Chardonnay
Mussels with Saffron & Fennel
An elegant appetizer or a simple main course, these mussels will not disappoint you! Make sure to have good crusty bread to soak up all of the sauce!
Goat Cheese Crusted Halibut with Basil Oil and Saffron Rice
Chardonnay is rich and buttery, so it will stand up nicely to the goat cheese and hazelnuts in the crust. If you make the basil oil in advance, this meal can be prepared in under 30 minutes!
Garlic Prawns with Lemon Risotto
Risotto requires a lot of attention, so spend the time to make it correctly. When the risotto is finished, covering it will keep it warm while the prawns cook up quickly. This is a rare recipe where everything will be hot and ready to eat if you don't cook them at the same time!
Willamette Valley Pinot Noir
Eggplant and Mushroom Pizza
Here is a wonderful vegetarian dish that will make satisfy everyone!
Grilled Salmon with Hazelnut Brown Butter Sauce
Wild Northwest Salmon and Oregon hazelnuts... this recipe will pair well with just about any Oregon Pinot Noir! This is a great summer entertaining recipe that you can enjoy right on the deck!
Mushroom, Caramelized Onion, and Goat Cheese Tart
This delicious appetizer is paired with our Dundee Hills Select Pinot Noir, a wonderful food wine that is also complex enough to enjoy being sipped on its own. Serving it with an appetizer allows the best of both worlds!
Roast Brined Turkey
Brining your turkey ensures that it will come out moist. This added step makes even the most novice cook look like he has been entertaining Thanksgiving crowds for years!
Braised Lamb Shanks
This recipe takes about 4 hours to prepare, but 2 hours of that is inactive time (doesn't require your attention). The sauce for the lamb shanks is thickened by pureeing the braising vegetables, which makes it actually healthy. The recipe includes polenta and broccolini to make a full meal, but you can substitute your favorite side dish and vegetable instead.
"La Cuillere" Member's Reserve Pinot Noir
Filet Mignon, Spring Morels, & Leeks in Brandied Cream
This is one of those recipes that your guests will beg you to make over and over! What's great is that it really doesn't take much time to make!
Olson Estate Vineyard Pinot Noir
Whole Trout with Hazelnut Crust and Mushroom Rice
The combination of the hazelnuts and the mushrooms pair perfectly with our Estate Pinot from the Dundee Hills AVA. Serve this elegant pairing as a romantic dinner for two!
La Colina Vineyard Pinot Noir
Tart Cherry Sauce served over Glazed Ham
Certain to become a staple on the Easter dinner table, this sauce is a perfect addition to ham or turkey. Prepare a store bought ham according to package directions, and serve this sauce on the side, like cranberry sauce would be served at Thanksgiving.
Gnocchi with Dried Cherry Cream Sauce & Orange Gremolata
You can make this into a vegetarian meal by omiting only one ingredient. The La Colina Vineyard Pinot Noir has some nice acidity which pairs very well with the cream sauce. This recipe cooks up fairly quickly after everything is chopped up.
Anden Vineyard Pinot Noir
Leg of Lamb Stuffed with Kale and Wild Mushrooms
Lamb is wonderful with a lot of Torii Mor Pinot Noir, but with the Anden Vineyard it is a match made in heaven! With this hearty stuffing, you don't need many side dishes.
Hawks View Vineyard Pinot Noir
Wild Mushroom & Asparagus Risotto
This is a great vegetarian recipe to entertain with! The wild mushrooms and fresh thyme pair wonderfully with earthy pinots like the Hawks View Vineyard. Using gruyere cheese instead of parmesan adds depth of flavor to this dish. Serve as a vegetarian main course or a side dish with grilled salmon.
Coulibiac of Salmon
This recipe was paired with the Hawks View Vineyard Pinot Noir at the "45th Parallel Reunion" wine dinner in July 2006. The dinner was hosted by Bistro Maison in McMinnville, Oregon and Chef Jean-Jacques Chatelard supplied us with the recipe. You can wow your friends and family by preparing this more advanced and eye-appealing meal.
Temperance Hill Vineyard Pinot Noir
Rosemary Standing Rib Roast
A standing rib roast is always a crowd pleaser, and allows you to entertain easily. Not much attention is required once the roast is in the oven. This is a recipe that could easily become a new holiday tradition!
Mustard-Herb Crusted Pork Loin
The great thing about this recipe is there are only a few ingredients and most of them are probably in your kitchen already! Round out the meal by serving with Yukon Gold garlic mashed potatoes, glazed carrots, and a Chantrelle mushroom Madeira sauce.
Olalla Vineyard Pinot Noir
Mushroom Stuffed Lamb Sirloin
This is another more advanced recipe, but is wonderful for entertaining. You can make the mushroom mixture, marinate the lamb, and make the stock for the sauce all the night before. Your guests will be amazed when you don't look like you have been slaving over a hot stove all day!
Pork Chops with Cherry-Rhubarb Chutney & Spiced Sweet Potatoes
Here is a recipe that is easy enough for a week night dinner, but tastes like a special occasion dinner! You can make the chutney up to a week in advance and the sweet potatoes up to a couple days in advance, leaving just cooking the pork chops (which takes all of 16 minutes) and your favorite green veggie and dinner is on the table!
Shea Vineyard Pinot Noir
Seared Duck Breast with Fig Sauce and Carmalized Figs
An elegant recipe for an elagant wine. Make this with creamy polenta and fresh green beans for a wonderful fall dinner party!
Syrah Port
Triple Chocolate Cheesecake
This recipe is for serious chocolate lovers! The trick to making cheesecake is following the directions exactly. Make sure the foil covers the bottom of the springform pan entirely, and let it cool completely before you put the glaze on. To cut perfect slices, dip a knife in hot water and dry before every cut.
Late Harvest Gewurztraminer
Marinated Berries over Pound Cake with Mascarpone Whipped Cream
Here is a very easy crowd-pleaser! The berries are marinated in the dessert wine, making this a perfect food and wine pairing.
Cheese
We all know that wine and cheese pair well together. We have put together a wonderful cheese plate for you to enjoy with our wines when you visit our tasting room (available only during the summer months). These carefully selected cheeses each bring interesting flavors and aromas to your palate.
Coulommiers (koo-lum-ee-YAY)
Country: France
Milk type: Cow
Coulommiers is a member of the Brie family hailing from the "land of Brie," about 40 miles east of Paris. It is smaller and thicker than the more typical Brie-style cheeses, and some say that Coulommiers is the predecessor of Brie. The flavor is milky and mild with mushroom notes and a slight nuttiness.
Saint-Nectaire (san nect-TAIR)
Country: France
Milk type: Cow
Saint-Nectaire is a semi-soft, washed-rind cheese from the Auvergne region of central France. It has an aroma of mushrooms with fresh, buttery, fruity, nutty, and not overly salty flavors- all reflective of its terroir, which comprises the rugged volcanic plateaus of the Dore Mountains region of the Auvergne with its rich soil and fragrant flora.
Zamorano (sah-moh-RAHN-oh)
Country: Spain
Milk type: Sheep
Zamorano is a hard sheep's milk cheese, noticeably nuttier and richer than its Spanish cousin, Manchego. The nomadic shepherding families of Castille-Leon have been hand-crafting Zamorano for centuries. The paste is firm, yet creamy in taste and consistency with a full, round, nutty flavor and hints of tartness and saltiness.