Lamb Stuffed Mushroom Pairing for Roxy Ann Winery's Sky Hill Red - December 2010 Wine Club Release

Lamb & Manchego Stuffed Mushrooms

Yield: 4 dozen medium or 2 dozen larger stuffed mushrooms

Buy the highest quality ground lamb you can afford – you really can taste the difference.

Beauty of this recipe: One bowl needed…

Ingredients:

4 dzn medium mushrooms or 2 dzn larger ones – stems removed and chopped

¼ pound ground lamb

¼ yellow onion, chopped small

4 green onions, minced

¼ red bell pepper, minced

¼ cup chopped parsley

1 clove garlic, minced

8 stems (about 1/3 bunch) fresh thyme, leaves removed from stem and minced

1 tsp ground black pepper

½ tsp (or more) red chili flakes

Salt to taste

¼ cup dried bread crumbs

1 egg

¼ cup shredded Manchego (can substitute all or some with Parmesan or Romano)

Extra Manchego for tops

Preparation:

*Preheat oven to 375˚

*Remove stems from mushrooms and finely chop. Place mushrooms, cavity side up, in un-greased casserole dish or on parchment lined sheet pan.

*In one large bowl, combine remaining ingredients, stirring well to combine.

*With a teaspoon, fill each mushroom w/ lamb-thyme mixture, rounding the tops.

*Sprinkle with extra Manchego.

*For medium mushrooms - bake for 20-30 minutes or until well browned on top.

*For larger mushrooms – bake for 25-35 minutes or until well browned on top.

Serve HOT. If extra juice is in the pan after you remove the mushrooms, consider whisking in a little sour cream to make a delicious sauce to drizzle on top.

Do ahead: This filling can be made 1 day ahead. Keep refrigerated. Mushrooms can be stuffed up to 4 hours in advance.

Soup Pairing for Roxy Ann Winery's December 2010 Wine Club Release - Paired with Roussanne

Celery Root and Apple Soup

w/ Chive Oil Garnish & Crisp Pancetta

Yield: 6 servings

Crispy pancetta sprinkled on top adds a salty, savory flavor to this semi-sweet soup.

Ingredients:

¼ cup (½ stick) butter

1 ½ cups chopped yellow onion (about 1 large)

4 cups ½ -inch peeled celery root (from one 1 ¼ -pound celery root)

3 cups ½ -inch peeled & cored Granny Smith apples (from about 2 medium)

4 cups (or more) low-salt chicken broth

½ cup chopped chives

½ cup grapeseed oil

pinch of salt

2-3 oz thinly sliced pancetta (Italian bacon)

Preparation:

*Melt butter in heavy large pot over medium heat. Sauté onions for 5 minutes. Add celery root and apples; sauté 10-15 minutes more, stirring often, until vegetables are slightly translucent (do not brown). Add 4 cups of broth. Cover and bring to a simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.

*Meanwhile, Preheat oven to 375˚F. Arrange pancetta slices in single layer on parchment lined baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta and set aside.

*Working in batches, puree soup in blender until smooth, adding more broth by ¼ cupfuls to thin to desired consistency. Return soup to pot. Season to taste with salt and pepper.

*Puree chives, grapeseed oil, and pinch of salt in blender or food processor until smooth. If desired, strain solids through coffee filter or paper towel.

Do ahead: This soup can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature.

To learn more about Roussanne Wines - http://en.wikipedia.org/wiki/Roussanne

AZ Catering in the Fall/Winter issue of Oregon Bride!!!!!

Please take a moment to read the article on Southern Oregon that was featured in the Fall/Winter issue of Oregon Bride magazine (posted in their on-line edition):

http://orbridemag.com/stories/destination-southern-oregon

Fun!!!!!!!!! And super cool too...

It's been a year already?

A year really is a long time...

2009 was an incredibly successful year for AZ Catering & Event Planning - we survived!

I had no idea that we would be so busy as the summer months progressed. One huge wedding (or birthday or anniversary or fundraiser) after another challenged us all, but the crew was terrific - there is NO WAY I could have done any of it without their help. Robin Dawson worked almost to the end of her pregnancy, often on her feet for 12 hour plus shifts and never complaining. Rachel Shapiro signed on, adding her cheerful and upbeat attitude. I had amazing help from an assortment of rugged dish dogs (Lyle - up to his elbows in dishes well past midnight - in a room alone with meat-hooks for company one night) and steady fill-in help the rest of the time.

The food was of course delicious - seasonal, local when available, and as organic as possible. We cooked beef that was raised on the client's property. We purchased produce from our nearest farmers. We came up with creative and custom menus to suit everyone. It was wonderful!

And now we're back to do it again. 2010 sees us with heavy bookings and steady phone calls (and emails) asking for more. We're ready! Below are some photos from 2009 - Enjoy!!!

Taste of Ashland - April, 2009.


Endive leaves w/ cubed Apples & Pears, tossed in a white onion-poppyseed vinaigrette

Tandori Chicken Skewers w/ a Cucumber Raita

Grilled Prawn Skewers w/ a Chili-Raspberry Dipping Sauce




Chef Stephen Kesner mans the corn cob helm.

Mini-Dill Scones w/ Lox and Cream Fraiche

Fresh Fruit Platters

An October wedding set-up before the guests arrived - just beautiful...


Planned Parenthood November Fundraiser - yum yum yum!

Fresh oysters at the AZ Catering Staff Party - only the best....