Tag: Pinot Noir

Seared Pork Tenderloin with Pinot Noir Pear and Ginger Compote

Seared Pork Tenderloin with Pinot Noir Pear and Ginger Compote

Pork tenderloin is one of those easy-to-cook lean cuts of meat that benefits from being served with a sauce, dressing, or fruit compote. One of Oregon’s signature fruit crops is pear, and a pear compote pairs perfectly with pork, especially if it’s been cooked with pinot noir, another signature Oregon product!

May 12, 2011 | 0 Comments More
Pears Poached in Pinot Noir

Pears Poached in Pinot Noir

Living in the middle of Oregon wine country, I love coming across recipes that use wine and then starting a sometimes lively debate with my partner, Charles, about which of the many bottles of Oregon wine we have in our closet to sacrifice to the recipe. But pears poached in pinot noir do make for a heavenly dessert.

December 13, 2009 | 1 Comment More
Duck Legs Braised in Pinot Noir with Roasted Pears and Cipollini Onions

Duck Legs Braised in Pinot Noir with Roasted Pears and Cipollini Onions

“Tonight: Pinot Noir Braised Duck Legs with Roasted Pears and Onions” I wrote in my status quote on Facebook. Friends as far away as Texas declared they could be here by dinner time. Jane Owen, oboist with the Fort Worth Symphony and frequent spokesperson for the duck in Peter and the Wolf, sounded ready to make the trek if only her orchestra schedule would allow. Gail Cook, arts aficionado and book reviewer, was nursing an injured foot and requested special pampering in the form of room service. Would that I could! Alas, in the next few hours 23 commentators had joined the trail.

November 11, 2009 | 6 Comments More
Crater Lake – A Feast for the Eyes, Sustenance for the Soul, and Palate-Pleasing Wild Food - Grilled Venison with Blueberry, Oregon Pinot Noir and Balsamic Reduction and Wild Huckleberry Pie

Crater Lake – A Feast for the Eyes, Sustenance for the Soul, and Palate-Pleasing Wild Food – Grilled Venison with Blueberry, Oregon Pinot Noir and Balsamic Reduction and Wild Huckleberry Pie

Upon deciding to write an article about Crater Lake and the food we enjoyed there, I knew I wanted to locate some huckleberries, even though the season had just passed. I called D Loos, the produce manager at the Roth’s Vista Market here in Salem, to see if he could help. I told him I needed only a quart. D returned my call promptly and said I could have my huckleberries tomorrow afternoon. Great news! We’re having huckleberry pie this weekend.

When I was notified that my prize had arrived, I ecstatically went to fetch them. (Note to self: Always ask the price when placing a special order. My pie filling was going to cost me $13.99 a pound. Ouch!)

March 11, 2009 More