Mark Vlossak, the
idiosyncratic partner and winemaker at St. Innocent Winery, is coming to Bend for another winemaker dinner at the Jackalope Grill. If you know what is going on in the winery this time of year, you’ll know that it is an honor for Mark to give us his time for our Wine Maker’s Dinner. St. Innocent produces small lots of handmade, vineyard-designated wine from some of the best sites in the Willamette Valley. Year after year, St. Innocent Winery has received recognition from throughout the country and around the world for its outstanding Pinot noir, beautifully crafted white wines, and fair pricing. Mark says, “My goal is to produce wines that are balanced, complex, and age worthy that reflect the nuances of their terroir.” Quoting Jay Miller in the Wine Advocate: “Mark Vlossak continues to turn out some of Wilamette Valley’s finest wines in his new digs in the Eola-Amity Hills AVA. I have been working with Mark on the menu. If you remember the 2009 dinner, this again will be an event not to be missed.
Yield: About 4 qt
2 pounds of elk meat such as round steak or “stew meat”
1 pound lentils
1 large bay leaf
12 oz. of smoked bacon
1 medium onion
2 medium carrots, minced
4 small celery ribs, minced
3 cloves garlic, minced
3 qt. beef stock
2 large red bell peppers
2 T rubbed sage
2T Sherry vinegar
1T New Mexico chili powder
1 cup dry red wine
2t crushed black pepper and Kosher salt
Method:
Pick through the lentils removing any small stones or other contaminants.
Put the lentils in a large soup pot add 1 ½ qt of water, 1 ½ qt of beef stock, sage and the bay leaf then bring to a boil. Reduce the heat to a slow simmer until the lentils are soft.
In a large pan sauté the bacon until well browned then remove the bacon from the pan leaving behind the fat.
In the reserved fat sauté the vegetables until soft (about five minutes over medium heat) then add the veggies to the lentils and stock
Add enough additional stock to cover.
Cut the elk into ½ inch cubes, season well with salt and pepper and sauté until brown then add to the soup pot. Deglaze the sauté pan with the red wine, boil for a minute or two and add to the pot.
Flame roast the red peppers, peel, deseed, cut into ¼ in dice, and then add to the pot.
Thin the soup to the desired consistency with additional beef stock.
Season with the vinegar, black pepper and the New Mexico chili powder.
Add salt to taste.
Chef’s notes:
The better bacon you use, the better the end product will be. Nueskes’ apple wood smoked bacon is a great choice. Beef or pork can be substituted for the elk and though the soup will not be the same, it will still be quite good.
I like to add a small amount (1t) of ground chipotle chili powder. In this soup I’m looking for a smoky and just a little bit a spice. The chipotle is a dried and smoked jalapeno but is quite fiery so use caution with this. Sherry vinegar adds interest and nuance to the soup. Enjoy!
Chef Tim on Julia Gray’s “Cooking With Gusto!”
Tune into “Cooking With Gusto!” on KBND (AM 1110) at 9:00 am on Saturday, August 9 to hear Tim dish about food with host Julia Gray
Women Tasting Wine
Reserve your spot now for Wine Women Tasting Wine at The Jackalope on Monday, August 25 at 4pm. Cost is $45. Please contact Diane Sienko at Bend Wine Cellars (388-7564), or go to the Women Tasting Wine website.
Ghost Tree Invitational – Dinner on the Range: Sat., Sept. 6
This year at the Ghost Tree Invitational Dinner on the Range, Chef Tim will apply his magic to Elk Sliders with homemade condiments.
Dinner on the Range begins at 4pm, and food and beverage service will begin at 5pm. Get the details here.