Grill On The Green - 2007 Wine Tastings

For those of you who attended the November 4th Wine Tasting at Grill on the Green, here are the recipes for the food pairings prepared by Chef Michael C. Brown. Enjoy!

Pumpkin Soup
1 Pat of Butter
1 Small Onion
10 Peppercorns
2 Cups Pureed Pumpkin
3 Cups Chicken Stock
Salt to taste

Sweat onions in butter until tender. Add peppercorns and pumpkin, sauté 3 to 5 minutes. Add stock and cook half an hour. Adjust seasoning and enjoy!

Pumpkin “Risotto”
1 Tablespoon Minced Shallots or Onion
1 Tablespoon Butter
2 Cups Fine Diced (brunoise) Pumpkin.
¼ Cup Chicken Stock
1 Cup Heavy Cream
3 Ounces shredded Romano or Parmesan
Salt & Pepper

Sweat shallots in half the butter. Sauté the pumpkin for 2 minutes. Add stock and reduce by half. Add cream and reduce until sauce like stir in cheese adjust seasonings and finish by stirring in the remaining butter. The final product should be as thick as a cream (alfredo) sauce.

Roasted Root Vegetables
Cut Vegetables in large pieces (about 1 inch to 11/2 inches). Toss in extra virgin olive oil and season with salt and pepper. Roast at 450 degree oven approximately 40 minutes or until caramelized.

Wheatberry Stuffing
1 Small Onion
2 Stalks Celery
1 Loaf Wheat Bread
1 ½ Chicken Stock
1 Tablespoon Sage
Salt & Pepper
2 Tablespoons Softened Butter
1 Cup Cooked Wheatberries (Cook until tender in seasoned water or stock as you would cook pasta)

Mix all ingredients and adjust seasonings.

Flaxseed Vinaigrette
1 Shallot Minced Fine
1 Tablespoon Dijon Mustard
½ Cup White or White Wine Vinegar
1 Cup Extra Virgin Olive Oil
2 Tablespoons Sugar
2 Tablespoons Flaxseed
Salt & Pepper

Mix all ingredients except the oil. Taste to see if vinegar “bites” your throat, if so adjust sugar level. Slowly stir in the olive oil and adjust seasonings.

This was the shrimp marinate, normally a salad dressing or fish sauce.

Cooking Quinoa
Cook like rice 1 ½ liquid to 1 quinoa. Liquid can be stock or seasoned water. Flavors can be added after cooking – Citrus juice, oils, herbs, spices, blanched or marinated vegetables.

updated 11/5/07