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Portland sommeliers offer menus and recipes for our top 50 wines

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Dana Pickell

Territory Manager, Triage Wines

PREMIUM WINE

Brickhouse
2007 Chardonnay

Beautiful fruit balanced by a zippy freshness and slightly soft oak notes make this wine ideal with foods that have some richness to them and are replete with the lively flavors of summer produce.

MENU

Tomato, caramelized onion & cantal cheese galette

Whole-roasted chicken with charred summer greens

Roccolo, a cow’s milk cheese from Lombardy, Italy, with sliced baguette and alpine- flower honey


VALUE WINE

Maysara
2008 Pinot Gris

Its brightness, tart fruit, and great acidity make this wine excellent with salty, spicy, and creamy accompaniments, or with dishes that highlight summertime vegetables and fruits.

MENU

Sliced cucumbers and radishes with good butter and fleur de sel

Grilled monkfish with chive and chile pepper relish and lemon mash (recipe adapted from Cook with Jamie by Jamie Oliver)

Summery peach ice-cream sandwiches with pistachio shortbread cookies

• Recipe

Tomato, Caramelized Onion & Cantal Cheese Galette

Dana Pickell, Triage Wines (recipe adapted from Chez Panisse Vegetables by Alice Waters)

GALETTE DOUGH

INGREDIENTS

1 cup whole-wheat flour
¼ tsp salt
¼ tsp sugar
¾ stick cold unsalted butter, cut into pieces
1/6 cup ice water

(1) Combine the dry ingredients in a large bowl.
(2) Cut half of the butter (it should be cool, but not too hard or cold) into the dry ingredients until the mixture has the texture of cornmeal.
(3) Lightly cut the other half of the butter in, leaving it in larger pieces.
(4) Mix in the ice water with a fork until mixture is just moistened. Gather the dough (it will be crumbly) onto a piece of plastic wrap and gently knead, forming into a flat disk.
(5) Refrigerate dough for at least an hour and up to a full day.

GALETTE

INGREDIENTS

1 recipe galette dough
3 large, ripe heirloom tomatoes
2 medium yellow summer onions
Extra-virgin olive oil
Salt and pepper
1 bunch fresh basil
8 oz Cantal cheese, grated
1 egg yolk
2 tbsp heavy cream

(1) Roll the dough into a circle about 12 inches across (it does not need to be perfectly round). Place it on a baking sheet lined with parchment paper and refrigerate.
(2) Slice the tomatoes into 1/8-inch-thick slices and lay them on paper towels to drain.
(3) Peel and thinly slice the onions. Sauté them in olive oil until caramelized and soft, 10–14 minutes. Season with salt and pepper and allow to cool.
(4) Preheat oven to 375 degrees.
(5) Take the galette dough from the refrigerator and sprinkle it with half of the grated cheese, leaving a 1-inch border along the edge.
(6) Spread the onions over the cheese and follow with a layer of whole basil leaves.
(7) Arrange the tomato slices in a circular pattern, slightly overlapping them. Season with salt and pepper, and sprinkle remaining cheese on top.
(8) Gently fold the edges of the dough up and over the filling to make an enclosed edge, leaving the center of the galette exposed.
(9) Whisk egg yolk and cream together and brush over the edges of the dough.
(10) Bake for about 50 minutes to 1 hour on the bottom rack of the oven until the bottom and top of the galette are golden brown.
(11) Allow to cool on a baking rack.
(12) Meanwhile, chiffonade a small handful of basil leaves to sprinkle on top, and drizzle galette with a good amount of olive oil.
(13) Slice into wedges and serve either slightly warm or at room temperature.

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Published: September 2009

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Tomato - Tomoto

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Grilled Monkfish with Chive and Chile Pepper Relish and Lemon Mash

(recipe adapted from Cook with Jamie by Jamie Oliver)

INGREDIENTS

OLIVE AND CHILE PEPPER RELISH
2 large handfuls of mixed green and black olives, un-marinated, pitted, and chopped
½ fresh red chile, deseeded and finely chopped
1 celery heart including yellow leaves, chopped
1 clove garlic, peeled and chopped
1 cup extra-virgin olive oil
Small handful of fresh basil, marjoram, and parsley
Juice of 1 lemon
Pepper
Balsamic vinegar

LEMON MASH
2½ lbs waxy new potatoes
¾ cup milk
Extra-virgin olive oil
Salt and pepper
Juice of 1 lemon

FISH
4 monkfish fillets, 7 oz each (or another similar white fish)
2 bunches baby arugula or greens, washed and drained
Olive oil
Sea salt
Zest of 2 lemons
Sprig of fresh rosemary
Juice of ½ lemon

OLIVE AND CHILE PEPPER RELISH
(1) Make the olive relish by mixing all of the ingredients together except the vinegar. The relish should be relatively chunky and coarse.
(2) Balance the flavor of the relish with a bit of vinegar to taste.
(3) Set aside.

TO SERVE

LEMON MASH
(1) Peel and halve the potatoes.
(2) Put them in a pan of salted boiling water and cook until fork-tender.
(3) Drain and mash with 6 tbsp of olive oil and the milk.
(4) Season with salt, pepper, and lemon juice. If you like silky-smooth potatoes, you may push them through a sieve, ricer, or food mill. Should the potatoes be too thick, simply thin with more milk.
(4) Cover with a lid to keep warm.

GREENS
(1) Dress the greens in a splash of olive oil, the juice of half a lemon, salt and pepper.

FISH
(1) Chop the lemon zest, rosemary leaves, and sea salt together on a cutting board, and rub mixture over the fish.
(2) Place fish fillets in a dish in the fridge and let them sit for about an hour.
(3) Heat grill to medium temperature and oil the grates to prevent sticking.
(4) Pat the fish dry and rub with a little olive oil.
(5) Place on the grill for 3–4 minutes per side, or until a little push on the fish shows resistance.
(6) Serve the fish with a dollop of mash, a handful of dressed greens, and a nice spoonful of the olive relish.