Header Curve

Potato Leek Gratin

One of my favorite soups has always been potato leek soup – so this month I decided to make a holiday gratin out of it! This is a perfect side dish to accompany almost any holiday meal such as a glazed ham, roasted chicken, roasted beef tenderloin or seared fish. Pair this with a rich red wine from Brys Estate and raise a glass to the holidays!

Ingredients:

  • 4 lbs russet potatoes – peeled and sliced thin
  • 3 leeks – cleaned (white and pale green parts only) and sliced into 1/4 inch strips (about 4 cups)
  • 8 ozs Gruyere cheese – shredded (about 3 cups)
  • 1 1/2 cups heavy cream
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 tsps kosher salt (to taste)
  • 1 tsp fresh ground black pepper

Directions:

Preheat oven to 350 degrees.

In a large mixing bowl, add the sliced potatoes, cream, salt, pepper and about 2 1/2 cups of the Gruyere. Mix well, set aside.

In a medium saute pan, add the butter, olive oil and sliced leeks and saute over medium heat till the leeks begin to soften, about 4-5 minutes. Transfer the leeks to the mixing bowl with the potatoes. Mix well.

Butter the inside of your favorite casserole dish. Add the potato mixture to the dish and using a spatula smooth out the top. Sprinkle the remaining 1/2 cup of cheese on top of the gratin and place it in the oven.

Bake for about 1 hour and 15 minutes until the top is golden brown and the potatoes are well cooked. Let set for 15-20 minutes before serving to allow it to firm up a bit before slicing.

NOTE: this gratin can be cooked ahead days in advance and simply reheated at 350 degrees for about 30 minutes.

< back to Side Dishes

Serving Size: 10

Cook Time: 1 hour, 45 minutes

Measurements: Imperial (US)

Grilled Romaine with Michigan Sweet Corn

This is a great end of summer salad, when sweet corn and tomatoes are in full season. The smoky grill and fresh vegetable flavors go beautifully with the sweet tangy balsamic and salty parmesan cheese. Enjoy this salad as a starter before any end of summer meal, such as steaks on the grill, grilled pizzas, or summer pastas.

Ingredients:

  • 4 romaine lettuce heads
  • Fresh Michigan sweet corn
  • Cherry or grape tomatoes – diced
  • Radishes – diced
  • Green onion – sliced
  • Shaved Parmigiano Reggiano cheese
  • Balsamic vinegar
  • Extra virgin olive oil
  • Salt
  • Fresh ground pepper

Directions:

Depending on how many people you are serving, you will need 1 head of Romaine for each 2 servings and 1 ear of corn for each 4 servings.

Pre-heat barbeque grill over high heat. Rinse and pat dry the romaine heads. Slice romaine heads in half lengthwise so that you end up with 2 identical pieces. Shuck corn and remove any silks by hand. Place romaine on the grill cut side down and grill for 2-3 minutes with the grill lid open until the edges are just beginning to blacken. Remove romaine from heat. Reduce heat to medium. Place corn on grill and rotate every few minutes until the corn is partially blackened on all sides. Remove from heat. Once corn has cooled, cut the corn kernels off the cob. Once grilled, the grilled romaine and grilled corn can be refrigerated for a couple hours until ready to serve.

To assemble, place grilled romaine on plate, top with the grilled corn kernels, diced radishes, tomato, green onion and shaved parmesan cheese. There is no measuring here, just top each salad with however much of any of the listed ingredients you like.

Drizzle with good quality balsamic and olive oil, then season with salt and fresh ground pepper.

< back to Salads

Serving Size: 1-4

Cook Time: 15 minutes

Measurements: Imperial (US)

Creamy Kale Caesar with Pumpkin Seeds & Pumpernickel

Try out Brys Estate’s take on a classic salad! This Creamy Caesar dressing layered on a bed of baby kale topped with toasted pumpkin seeds and pumpernickel bread tastes delicious any time of year. Pair with a glass of our Pinot Grigio, or really, whatever you enjoy the most!

Ingredients:

  • 3/4 cup mayonnaise
  • 1/4 cup fresh grated parmigiano reggiano cheese
  • 2 tbsps fresh-squeezed lemon juice
  • 1 clove of garlic – minced
  • 2 tsps Dijon mustard
  • 1/2 tsp anchovy paste
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp paprika
  • 2 tbsps olive oil
  • Pumpkin seeds
  • Pumpernickel bread
  • Olive oil
  • Kosher salt
  • Fresh ground black pepper
  • 1 box of baby kale
  • Shaved parmigiano reggiano cheese

Directions:

In a small mixing bowl, add the mayonnaise, parmigiano reggiano, lemon juice, garlic, Dijon, anchovy paste, pepper and paprika.  Whisk to combine.  Finally, add olive oil in a thin stream while whisking continuously.

In a medium sauté pan, add the pumpkin seeds and place on a burner over medium heat.  Sauté for 4-5 minutes stirring constantly until the pumpkin seeds are lightly toasted but not burnt.  Remove from heat and transfer to a bowl to cool.

Cut pumpernickel bread into 1 inch cubes.  In a sauté pan over medium heat, add the pumpernickel cubes and drizzle with olive oil.  Sauté until the croutons are getting crisp and toasty brown.  Season with salt and fresh ground pepper.  Remove from heat and let cool.

In a large salad bowl, add the kale, toasted pumpkin seeds, pumpernickel crouton, and shaved parmigiano reggiano cheese.  Add a couple spoonfuls of the creamy Caesar dressing and toss to combine.  Add more dressing as needed and continue tossing until the salad is well dressed.  Season with salt and pepper to taste.

< back to Salads

Serving Size: 4

Cook Time: 15 minutes

Measurements: Imperial (US)

Grilled Shrimp with Green Goddess & Arugula

After cooking indoors all winter, one of the first things I do when the snow melts is get out the grill and start cooking outside again! Springtime also tends to bring on cravings for fresh green flavors. Because green goddess is one of my favorite salad dressings, (I am certain its making a comeback!) I was inspired to create this light and spring green Grilled Shrimp with Green Goddess & Arugula recipe which can serve as the perfect springtime starter or casual lunch. This recipe makes for easy entertaining as you can make the dressing and grill the shrimp in advance and store them in the refrigerator until you are ready to serve. A perfect pairing with a nice crisp white such as our Naked Chardonnay.  Cheers to spring!

Ingredients:

  • 2 lbs peeled and deveined raw jumbo shrimp, leaving the tails on
  • 2 cloves of garlic – minced
  • juice of 1/2 a lemon
  • 1/4 cup olive oil
  • 1 tbsp fresh cilantro – minced
  • 1 tbsp fresh basil – minced
  • Kosher salt
  • Fresh ground black pepper

Directions:

Thaw the shrimp if frozen under cold running water.  Add the shrimp to a bowl along with the garlic, lemon juice, olive oil, cilantro, and basil.  Add a sprinkling of kosher salt and fresh ground black pepper.  Toss to combine and let this sit in the fridge for at least 30 minutes before grilling.

While the shrimp is marinating, add the ingredients listed for the Green Goddess dressing into a small food processor or blender.  Pulse to combine until all of the herbs are finely chopped and the dressing takes on a light green color.  Store the dressing for up to a week in the fridge.

Green Goddess Dressing Ingredients:
1/2 cup mayonnaise
1/2 cup sour cream
1 tbs fresh squeezed lemon juice
1/2 cup fresh basil – lightly chopped and loosely packed
1/4 cup fresh cilantro – lightly chopped and loosely packed
2 tbs minced fresh chives
1 tbs minced fresh mint
1/2 tsp kosher salt
1/4 tsp fresh ground black pepper

Grill the shrimp over medium-high heat for 2-3 minutes per side until the shrimp have turned pink and have turned white all the way through.  The shrimp can be served right off the grill or if you are grilling them in advance, simply store them in the fridge until you are ready to serve.

To serve, place a bed of arugula on each plate, top with a drizzle of green goddess dressing, then top with the grilled shrimp.  Serve with a small bowl of extra green goddess dressing for dipping.

< back to Salads

Serving Size: 4

Cook Time: 30 minutes

Measurements: Imperial (US)

Bucatini Amatriciana

This is a fantastic pasta dish that will transport you directly to the heart of Italy! Bucatini is a pasta noodle that looks like spaghetti, however it’s hollow in the center resulting in a long hollow tube that absorbs the sauce beautifully. This dish really is best with Bucatini pasta noodles (also sometimes labeled Perciatelli), but if you can’t find those you can always use Spaghetti or your favorite pasta.

Ingredients:

  • 1 lb Bucatini pasta (sometimes also labeled Perciatelli)
  • 1 28 oz can whole San Marzano tomatoes
  • 3/4 lb thickly sliced applewood smoked bacon – cut crosswise into 1/4 in lardons
  • 1 sweet onion, diced
  • 4 cloves of garlic, minced
  • 1/2 cup freshly grated Pecorino Romano cheese plus more for serving
  • 1 tbsp tomato paste
  • 3/4 tsp red pepper flakes
  • extra virgin olive oil
  • 1 tsp kosher salt
  • 1/4 tsp fresh ground pepper

Directions:

Remove 4 tomatoes from the can and set aside in a small bowl. Dump the remaining tomatoes in the can and the sauce from the can into a blender. Add the tomato paste and puree. Then using your hands pull apart the 4 whole tomatoes which were set aside into medium sized pieces. Combine the pureed tomatoes with the hand shredded tomatoes and set aside.

In a large sauce pan over medium-low heat, add the bacon and saute until most of the fat has rendered from the meat and the bacon is golden brown. Drain all but 1/4 cup of the fat out of the pan. Add chopped onion and 1/2 tsp salt to the pan and cook until the onions are translucent. Add the minced garlic and red pepper flakes and saute for a couple minutes more.

Add the tomato mixture to the pan along with 1/2 tsp salt and 1/4 tsp fresh ground pepper. Bring the sauce to a simmer and continue to cook partially covered for 15 minutes. (Note that the sauce can be made up to this point in advance and re-heated before serving.)

Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook following the instructions on the box or until al dente.

Once pasta is cooked, drain and add the hot pasta to the sauce. Add 1/2 cup grated Pecorino Romano cheese and drizzle with olive oil. Toss vigorously to combine. Plate the pasta and serve garnished with additional grated Pecorino Romano cheese.

< back to Pastas

Serving Size: 4

Cook Time: 30 minutes

Measurements: Imperial (US)

Winter's Eve Gnocchi

This is my go to winter comfort dish.  Soft pillows of gnocchi tossed with a rich cream sauce, refreshing bites of apple and celery, toasted walnuts, and little morsels of sharp cheddar combine to form a super simple yet elegant meal worthy of any dinner party.  This is a 5 star dish in 5 minutes!  Pair this with a glass of our Sauvignon Blanc or Pinot Blanc and enjoy the perfect winter’s night.

Ingredients:

  • 1 16 oz package of potato gnocchi
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 1/2 cup celery – sliced thin
  • 1/4 cup shallot – minced
  • 2 tbsps butter
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh ground black pepper
  • Green apple – 1/2 inch dice
  • Extra sharp white cheddar cheese – cut into 1/2 inch cubes
  • Toasted walnuts
  • Fresh celery leaves

Directions:

Bring a large pot of salted water to a boil over high heat.

Get organized!  Chop up the shallot, celery, green apple and sharp cheddar cheese.  In a small pan over medium heat, toast the walnuts until they are lightly browned and fragrant.  Grate the parmigiano reggiano cheese.

From this point the meal takes only minutes to prepare…

In a large saucepan over medium heat, melt the butter.  Add shallots and celery and saute till the shallot is soft and translucent – about 2-3 minutes.  Add the cream, chicken broth and grated parmigiano reggiano cheese.  Add 1/2 tsp salt and 1/4 tsp pepper.  Stir.  Simmer for 2-3 minutes until the sauce has thickened slightly.  Remove from heat.

Meanwhile, add gnocchi to boiling water and cook according to package instructions.  (Usually 3-4 minutes until the gnocchi float to the top).  When done, drain the water and transfer the gnocchi to the sauce pan.  Stir to coat.  If this sauce becomes too thick – add a splash of chicken broth to thin things out to your desired consistency.

Serve the gnocchi in 4 bowls, garnish with diced apple, cubed extra sharp white cheddar, toasted walnuts, and fresh celery leaves.

< back to Pastas

Serving Size: 4

Cook Time: 15 minutes

Measurements: Imperial (US)

Farfalle with Roasted Chicken, Mushrooms & Winter Pesto

Having spent several years of my life living in Houston, I must say that Houstonians are not only some of the friendliest people I have ever met, but also some of the best cooks! This amazingly flavorful pasta dish was inspired by Houston friend and successful gallery owner, Wade Wilson.  Wade would often prepare HUGE bowls of this pasta for friends after his art openings and it was always a hit! Since it is winter and basil (or fresh store bought pesto for that matter) is not in abundance this time of year,  I created an easy winter pesto made from spinach and walnuts that goes perfectly with the earthly mushroom and roasted chicken flavors.  Enjoy this pasta anytime of year with a large glass of our Pinot Noir and raise a toast to friendship!

Ingredients:

  • 1 lb Farfalle (Bowtie) pasta
  • 1 store bought rotisserie chicken – deboned and cut into 1 inch pieces
  • 1 8 oz container sliced baby bella mushrooms
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 1/2 stick butter
  • 1/4 cup olive oil
  • 1/4 tsp cayenne pepper
  • kosher salt
  • 1 5 oz box pre-washed fresh baby spinach
  • 2 cloves garlic
  • 1 cup olive oil
  • 1/2 cup walnuts, lightly toasted
  • 1 cup grated Parmigiano Reggiano
  • 1 tsp kosher salt
  • 1 tsp fresh ground pepper

Directions:

To make the pesto, simply add all of the pesto ingredients listed (starting with spinach) into a food processor and press the button!  Couldn’t be easier!  Process until the pesto has a smooth consistency, about 15-20 seconds.  Set aside.  

In a large pot over medium heat, add the butter, olive oil, onion, garlic, 1 1/2 tsp salt, and cayenne pepper.  Saute until the onions have softened, about 5 minutes.  Add the mushrooms and continue to cook until the mushrooms are tender.  Add the chopped chicken and 1 1/2 cups of the pesto (see note below – you will have extra pesto).  Stir to combine, turn off the heat, and cover to keep warm.

Bring a large pot of salted water to a boil.  Add the Farfalle and cook according to the package instructions.  When the pasta is ready, reserve 1-2 cups of the pasta water, then drain the pasta and add it to the pot with the onion, chicken, mushrooms & pesto.  Stir to combine.  Add a splash or two of the pasta water until the sauce is nicely coating all of the noodles.  Add additional salt and pepper to taste.

Serve immediately drizzled with olive oil and topped with freshly shaved Parmesan.


NOTE: you will have extra pesto.  Use extra pesto on your favorite sandwich, pizza, on top of a grilled piece of fish or chicken, or on top of your favorite omelette.  Store any unused pesto with a thin layer of olive oil on top to keep it from oxidizing.  Pesto also freezes well!

< back to Pastas

Serving Size: 6-8

Cook Time: 30 minutes

Measurements: Imperial (US)

Venison Stew

In partnership with the Michigan DNR and their Hunting and Wild Game Cuisine project, Brys Estate vintner and avid hunter, Coenraad Stassen shares his recipe for Venison Stew. 

Ingredients:

  • 3 lbs venison stew meat cut into 1.5
  • 1/2 bottle of Brys Estate Merlot, or another red wine (375 ml)
  • 4 cups apple juice
  • 2 cups olive oil
  • 1 cup all-purpose flour
  • 1/4 cup worcestershire sauce
  • 2 tsps salt
  • 2 tsps pepper
  • 1 tsp allspice
  • 1 tsp paprika
  • 2 tsps ground coriander
  • 1 tsp ground cloves
  • 2 tbsps curry powder
  • 1 tsp ground nutmeg
  • 2 tbsps brown sugar
  • 3 medium yellow onions, thinly sliced
  • 1 green pepper, diced
  • 1 lb bacon, chopped
  • 16 ozs mushrooms
  • 1 medium butternut squash, cubed into 1
  • 8 medium red skin potatoes, quartered
  • 6 carrots, peeled and sliced in half lengthwise
  • 2 medium green zucchinis, sliced in half, then sliced in half lengthwise
  • 20 dried apricots, halved
  • Chopped parsley for garnish

Directions:

Add olive oil to the pot and heat.  Add bacon, onions, mushrooms, and green pepper and sauté until tender & onion is translucent.  Remove from stew pot and set aside.

Coat venison in flour.  Add to pot and sear on all sides.  Once browned, add apple juice, red wine, Worcestershire sauce, and spice mixture.  Make sure all the meat is covered by liquid.  Slowly simmer, covered, for 90 minutes, or until tender.   Add water or beef stock if needed to make sure the meat is covered in liquid.

Once the meat is tender, add butternut, potatoes, and carrots.  Simmer for 40 minutes or until vegetables are tender.

Add zucchini and simmer for 15-20 minutes, or until tender

Add the bacon, onion, pepper & mushroom mixture with the dried apricots and simmer for a few minutes to incorporate all the flavors.  Stir well.  

< back to Main Courses

Serving Size: 10

Cook Time: 4 hours

Measurements: Imperial (US)

Venison Loin with Parsnip Puree

In partnership with the Michigan DNR and their Hunting and Wild Game Cuisine project, Brys Estate vintner and avid hunter, Coenraad Stassen and The Riverside Inn in Leland, Michigan share a recipe for Venison Loin with Parsnip Puree.

Ingredients:

  • 2 lbs venison loin or backstrap
  • Butter (smoked butter is amazing!)
  • Cooking oil
  • 2 lbs parsnips, pureed
  • 4 cloves garlic, peeled
  • 1/2 cup heavy whipping cream
  • 1/2 cup milk
  • 2 tbsps unsalted butter
  • Salt
  • Pepper

Directions:

Method for Parsnip
Can be done ahead and reheated.  

Heat over to 400 degrees.  Wrap garlic in foil and spray a bit of olive oil. Roast in the oven for about 15 minutes until nice and golden.

Cut parsnips into 2” pieces and simmer, covered,  in the cream and milk until tender – about 10-15 minutes.  Add a few pinches of salt & pepper.  

Remove lid and reduce the milk mixture by about ½.  Add the roasted garlic and puree with an immersion blender, or in your blender – be careful with hot liquids in your blender!  

Method for Venison 
Best done with a cast iron or any heavy-bottomed pan that can go from stovetop to oven.

Remove Venison from the refrigerator, and place on a plate.  Pat down until completely dry.

Generously sprinkle salt and pepper on all sides – let venison come to room temp.

Pre-heat oven to 450 degrees.

Set pan on the stovetop and preheat – you want this HOT.  Add 2 tbsp cooking oil.  Once ready, sear the venison on all sides.  Let it sit in the pan undisturbed for 2 minutes per side.  If the meat is sticking, it probably isn’t ready to be flipped.  You may need to add a bit more oil.  

Once seared on all sides, add a generous spoonful of butter – 3-4 tablespoons, and place the pan in the oven.  Cook for about 7-10 minutes, checking the internal temp midway.  We like our venison at medium-rare, or 135. I would not recommend past 145, as it will dry out. 

Once cooked to your temperature, place on a cutting board, and pour the butter from the pan over the meat. Let rest for 10 minutes before serving.

Serve with parsnip puree.  Sauces that go well are demi-glace, sautéed mushrooms, blackberry compote.

Pour a glass of rich red wine – Brys Estate Merlot or Cabernet Franc.

< back to Main Courses

Serving Size: 4

Cook Time: 45 minutes

Measurements: Imperial (US)

Feta Stuffed Lamb Burgers

Move over boring cheeseburger!  Spice up your summer grilling with our Feta Stuffed Lamb Burger!  Mediterranean flavors of lamb, feta, mint, oregano, cucumber, olive and red onion combine to create a gourmet burger that will take your summer cookout to the next level!  Pair this with a glass of our Pinot Noir and raise a toast to summertime!

Ingredients:

  • 3/4 lb ground lamb
  • 3/4 lb ground beef chuck
  • 2 scallions – sliced
  • 2 fresh oregano sprigs
  • 2 fresh mint sprigs
  • 1 tsp dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup feta cheese
  • 1/2 cup mayonnaise
  • 2 tbsps olive tapenade
  • Sliced tomato
  • Sliced cucumbers
  • Sliced red onion

Directions:

In a large mixing bowl, combine the ground lamb, ground beef, scallion, oregano, mint, dijon mustard, salt and pepper.  Mix well then divide into 4 equal portions.  Divide each portion in half and create two thin burger patties – each about 1/4 in thick.  Place one of the thin patties on a plate, then top with 2 tablespoons of feta cheese.  Please the other thin patty on top.  Crimp around the edges to seal, then pick up the burger and form it into a uniform burger shape.

To make the olive tapenade sauce, in a small bowl whisk together the mayonnaise with the olive tapenade.

Grill the burgers over medium heat for 4-5 minutes per side or until cooked to your preferred temperature.

To assemble your feta stuffed lamb burger, place some of the olive tapenade sauce on the bottom bun, top with the burger patty, tomato, cucumber and red onion.  Add a bit more sauce to the top bun before placing it on top.

Enjoy with a glass of Brys Estate Pinot Noir!

< back to Main Courses

 

Serving Size: 4

Cook Time: 20 minutes

Measurements: Imperial (US)