2007 Oregon White Wines
Monday, September 21, 4-6pm
This month’s Women Tasting Wine seminar features 2007 Oregon White Wines. Here’s what WTW organizer Diane Sienko says about the event:
“Since 2007 was such an incredible year for white varietals, the September 21 WTW Seminar will feature 2007 Oregon White Wines from Penner-Ash, Lumos, St. Innocent, Elk Cove and Bergstrom Wineries. The weather is still warm enough to enjoy a selection of white wines, so we’re taking advantage of these lovely 2007 releases.”
As always, Chef Tim will create some delicious complementary dishes to pair with these outstanding Oregon wines.
WTW meets on Monday, September 21, at the Jackalope Grill. Please arrive 15 minutes early for Women Tasting Wine. Cost is $45. For reservations, please contact Diane Sienko at Bend Wine Cellars (388-7564), or go to the Women Tasting Wine website.
All Oysters Dinner
RESCHEDULED: Sunday, October 25
Conventional wisdom tells us to avoid oysters during months that do not end in “R.” Come celebrate the arrival of September, the first month of the year ending in “R,” with our special All Oyster Dinner, consisting of delectable shellfish creations . . . some even paired with red wine. That’s right! It really can be done!
Call for reservations: 541-318-8435.
Women Tasting Wine: “A Trip to German and Austrian Wine Regions”
Monday, June 15, 4-6pm
Kaleidoscope of Homes: Kitchen Kaleidoscope
Assistance League of Bend is sponsoring a tour of homes on Saturday, June 20, 10am to 3pm, at Broken Top. Come support the cause and taste Tim’s “home cooking.” More info>
Bastille Day Dinner, Monday, July 13
Join us for a special French dinner in honor of Bastille Day. Though Tim is a wonderful chef in all genres, he is especially talented in the style of French cuisine. Call for reservations and details: 541-318-8435.
As I promised from the “Wines of Spain” edition of Women Tasting Wine, here is a pdf of the recipe so many of us enjoyed.
Ajo Blanco (Chilled Almond Soup)
Serves 6-8
Ingredients
• 6 ounces (1 small to medium loaf) of day-old good quality French or Italian bread
crust removed and pulled apart and shredded by hand into small (no larger than
one inch) pieces
• 1 c whole blanched almonds
• 4 crushed garlic cloves
• 1/2 c of Spanish (preferably) extra-virgin olive oil + 2 Tbsp
• 1/3 c sherry vinegar
• 1 1/2c good quality chicken stock
• 1 c seedless green grapes
• 1 cup of French or Italian bread crust removed and cut into 1 inch cubes
Directions
1. Soak 6 oz. of bread in cold water for 5 minutes, and squeeze to remove excess
moisture.
2. Blanch the almonds by dropping them into boiling water for 30 seconds or until
the skins feel loose. Remove the skins by pinching the almonds.
3. Put almonds and garlic in a food processor and process until well ground.
4. With the motor running, add the 1/2 c of olive oil in a smooth slow steady stream.
5. Slowly add the sherry vinegar and the stock.
6. Add the bread a bit at a time and continue to process until the mix has reached the
desired consistency.
7. Blend for 1 minute.
8. Place in the refrigerator for 2 hours. The soup thickens a bit while refrigerated.
Add more stock or water to get the right consistency.
9. Meanwhile make the croutons: heat the other 2 Tbsp of oil in a large pan and toss
the 1 cup of bread over medium heat until evenly golden brown.
10. Place the croutons on paper towels to absorb excess oil.
11. Serve the soup cold, garnished with the croutons, grapes and (perhaps) a small
splash of aged sherry vinegar.
Based on a recipe I found in The Foods of Spain by Vicky Harris et al.