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Lentil Soup with Spinach, Chorizo & Bacon

In creating a recipe for this year’s Winter Warm Up event I wanted to create a soup with a little heat – not only in temperature but in spice as well. What resulted was this mildly spicy yet hearty lentil soup with Mexican chorizo sausage and a touch of bacon. For freshness, I threw in some spinach in the end and let this wilt down just before serving. To add some creamy richness, I serve this soup garnished with crumbled goat cheese. Pair this with a nice glass of our Pinot Noir and warm up this winter!

Ingredients:

  • 3 strips thick cut bacon – cut crosswise into 1/4 inch strips
  • 8 ozs uncooked ground chorizo sausage (if buying the chorizo in link form, remove the casing and crumble the sausage)
  • 1 large yellow onion, diced
  • 3 cloves of garlic, minced
  • 3 medium carrots, 1/4 inch diced
  • 1 15 oz can cannellini beans, rinsed and drained
  • 1 15 oz can diced fire roasted tomatoes
  • 1 1/2 cups dried lentils, rinsed and picked over
  • 8 cups chicken stock (Kitchen Basic preferred)
  • 2 tsps kosher salt – to taste
  • 1/2 tsp fresh ground black pepper
  • 6 cups fresh baby spinach
  • goat cheese for garnish

Directions:

In a large soup pot, fry the bacon over medium high heat for about 4 minutes until the bacon begins to crisp up. Add the ground chorizo and saute 3-5 minutes longer until the chorizo is browned. Next add in the chopped onion and carrots. Saute another 5 minutes until the onions begin to soften. Toss in the garlic and saute another 30 seconds or so until the garlic is fragrant. 

Add the lentils, cannellini beans, can of tomatoes, and chicken stock to the pot. Bring to a boil, then reduce heat to low, cover and simmer for 45 minutes until the lentils have softened.

Stir in the salt and pepper. The amount of salt will vary depending on the type of chicken stock you use. Add the salt gradually to taste.  Before serving, turn off the heat, add the spinach and stir until the spinach has just wilted. Serve the soup in large bowls with crusty bread and top each bowl with crumbled goat cheese.

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Serving Size: 6

Cook Time: 1 hour, 5 minutes

Measurements: Imperial (US)

Heirloom Tomato Gazpacho with Basil Oil

Nothing says late summer like a chilled bowl of refreshing Gazpacho! From August through September the garden behind the farmhouse at Brys Estate is bursting with fresh tomatoes, cucumber, basil, parsley, and peppers! To address this abundance, this month I created a refreshing Heirloom Tomato Gazpacho which is a perfect starter to your summer dinner gatherings. Serve this soup chilled with a cold glass of our Pinot Blanc and raise a toast to the bounty of summertime.

Ingredients:

  • 4 lbs Heirloom tomatoes (assorted colors), plus more for garnish – large dice
  • 2 medium cucumbers (about 1 1/2 lbs) – peeled, seeded and cut into large dice
  • 1/2 red bell pepper – seeded and cut into large dice
  • 1/2 yellow bell pepper – seeded and cut into large dice
  • 1/4 cup shallot – diced
  • 1/4 cup fresh basil – roughly chopped, and packed
  • 1/4 cup fresh flat leaf parsley – roughly chopped, and packed
  • 1 clove of garlic – smashed
  • 1/4 cup olive oil
  • 1/4 cup champagne vinegar
  • juice of 1 lemon (about 3 tbsp)
  • 1 1/4 tbsps kosher salt
  • 1/4 cup basil – packed
  • 1/4 cup olive oil
  • 1/8 tsp salt
  •  

Directions:

Place the ingredients for the gazpacho in a food processor or blender and blend until smooth (Depending on the size of your food processor or blender it could take 2-3 batches). Stir the batches together in a large soup pot. Cover the gazpacho and place it in the refrigerator and allow it to set for a couple hours to overnight. The longer you let it set the more integrated the flavors will become.

For the basil oil, add the basil, olive oil and salt to a mini food processor or blender and blend until smooth.

Serve the gazpacho chilled, topped with a drizzle of basil oil and a spoonful of freshly diced Heirloom tomatoes.

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Serving Size: 6

Cook Time: 2 hours, 15 minutes

Measurements: Imperial (US)

Chicken Milanese

Chicken Milanese is a simple yet delicious dish featuring seasoned, pan-fried chicken, served with a fresh lemony arugula salad and shaved parmesan. It’s quick to prepare, taking less than 30 minutes, making it perfect for a busy summer evening or a casual weekend get-together.Pair it with Brys Estate Pinot Grigio Reserve and cheers to a delightful Italian meal!

Ingredients:

  • chicken breast
  • flour
  • eggs, whisked
  • panko breadcrumbs
  • olive oil
  • arugula
  • couple of basil leaves, torn
  • cherry or grape tomatoes, halved
  • shaved parmesan
  • lemon wedges
  • salt
  • pepper

Directions:

Place chicken breast on a piece of parchment paper and cover with a piece of plastic wrap. Using a tenderizer or wooden rolling pin, pound the chicken until the breast has flattened evenly to about 1/4 – 1/2″ thick.

Prepare three dishes (a low bowl or high-lipped plate is ideal) with flour, whisked eggs, and panko breadcrumbs. Set the chicken first in the flour lightly coating the breast, shaking off any excess. Then move the chicken to the egg wash, coating, and removing any excess. Finally, move the chicken into the panko breadcrumbs and press to adhere the crumbs to the chicken. Salt and pepper on both sides.

Over medium-high heat, drizzle olive oil into a frying pan. When the oil begins to shimmer, place the chicken into the pan and cook for 3-4 minutes until golden brown (turning down the heat slightly if the crumb begins to darken too fast). Flip and finish cooking on the other side, for another 3-4 minutes or until the internal temperature reaches 165℉. Set aside. (Optional: if preparing multiple chicken breasts, place the cooked chicken in a preheated 250℉ oven on a sheet tray with a wire rack to keep warm until ready to serve.)

Prepare the salad by combining arugula, basil, tomatoes, shredded parmesan, salt, pepper, olive oil, and lemon juice – tossing until coated. (Ingredients for the salad are to taste. Add more or less of whatever you’d like!)

Plate the chicken and top with the salad. Sprinkle more parmesan if you’d like and garnish with a couple of lemon wedges – which can be squeezed onto the chicken for extra lemony flavor. Pour a glass of Pinot Grigio Reserve and enjoy!

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Serving Size: 1

Cook Time: 30 minutes

Measurements: Imperial (US)

Spring Chicken in Parchment

It’s been a long winter, but finally Spring is here! This light, healthy and refreshing springtime dish takes the boring chicken breast and combines it with the bright spring flavors of asparagus, lemon and thyme. Add a splash of Pinot Grigio, wrap it up and it is a present you can serve your guests! Enjoy with a glass of Brys Estate Pinot Grigio and raise a toast to Spring!

Ingredients:

  • parchment paper
  • 4 chicken breasts
  • 1 bunch asparagus (thicker is better for this recipe)
  • 1 1/2 lbs bag fingerling potatoes
  • 2 lemons
  • fresh thyme sprigs
  • 2 tbsps butter
  • olive oil
  • kosher salt
  • fresh ground black pepper
  • Brys Estate Pinot Grigio

Directions:

Preheat oven to 400 degrees. 

Rip 4 sheets of parchment paper each approximately 2 feet long.  Fold each in half crosswise.

Wash fingerling potatoes then cut in half lengthwise.  In a bowl, toss with olive oil, salt & pepper.  Set aside.  Wash asparagus.  Cut off or break off the woody ends.  In another bowl, toss asparagus with olive oil, salt & pepper.  Set aside.  Cut the ends of each lemon, then cut each lemon into six 1/4in slices.  You should have a total of 12 lemon slices.  Set aside.

Wash chicken and pat dry.  Season both sides with salt and pepper.

Take 1 sheet of parchment paper and open it up so it looks like you are reading a book.  On one side of the crease in the middle of the paper, place 6-8 fingerling potato slices with the cut side facing up.  This will become the bed for the other layers.  Next layer on some asparagus; 8-10 pieces or whatever looks good.  Next place a chicken breast on top of the asparagus.  Top each chicken breast with 3 slices of lemon, 2 sprigs of thyme, and 1/2 tbs of butter.  Add a splash of Pinot Grigio on top of the chicken.

Fold the parchment paper on top of the chicken like you are closing a book.  Starting on one side, fold the paper over in a triangle shape and crease.  Then keep folding the paper, over and over itself and around the chicken.  When you get to the end, tuck the corner under the packet to lock everything in place.  Repeat steps above for the other 3 packets.

Once your chicken presents are wrapped, place all 4 on a sheet tray and bake in the oven for 30-40 minutes until the internal temperature of the chicken registers 165 with an instant read thermometer.

Place one packet on each plate and let your guests unwrap their presents!  Serve with a generous glass of Brys Estate Pinot Grigio and raise a glass to Spring!

Note: after opening packets, the lemon slices and thyme sprigs can be placed on the side and are not intended for consumption

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Serving Size: 4
Cook Time: 30 minutes
Measurements: Imperial (US)

Roasted Cauliflower Soup

This is a hearty yet healthy soup to warm up those cold winter days – and it couldn’t be easier to make! Serve this as a perfect starter for a winter dinner or for lunch on a snowy day! This soup pairs beautifully with a good sized glass of our Cab/Merlot blend!

Ingredients:

  • 2 heads of cauliflower – cut into florets
  • 1 small russet potato – cut into 1 inch cubes
  • 1 large yellow onion – cut into 1 inch wedges
  • 8 cups chicken stock
  • 1/4 cup heavy cream
  • kosher salt
  • fresh ground black pepper
  • olive oil

Directions:

Preheat oven to 425 degrees. Place the prepared cauliflower, potato and onion on a large sheet pan. Drizzle with olive oil and sprinkle with salt. Toss. Place sheet pan in the oven and roast for 30-40 minutes (turning once) until the cauliflower is nicely browned. Transfer vegetables to a large soup pot. Add chicken stock and bring to a boil. Cover and simmer for 20-30 minutes until the vegetables are soft. Using an immersion blender (one of my favorite kitchen gadgets), puree soup. If you don’t have an immersion blender you can always puree the soup in batches in a traditional blender or food processor. Once pureed, add cream, 1 1/2 to 2 tsp salt (depending on the chicken stock you use) and 3/4 tsp pepper and stir to combine.  If the soup is too thick add additional chicken stock to thin. Serve garnished with fresh made croutons. To make the croutons cut up bread of your choice (for this soup I prefer pumpernickel or multi-grain) in large chunks, toss with a little olive oil, salt and pepper then cook in a large skillet over medium heat until browned and crispy on all sides.

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Serving Size: 6

Cook Time: 1 hour, 15 minutes

Measurements: Imperial (US)

Gourmet Summer Brats

Nothing says summertime like grilling up some brats! But who wants boring ketchup, mustard & relish? This month I created four new topping combinations for your summertime brats which will certainly elevate the boring brat to gourmet grilling status! Enjoy your summer brats with a cold glass of our wildly popular Pinot Noir/Riesling and raise a toast to summertime!

Ingredients:

  • Bratwurst
  • Buns
  • Your favorite toppings (see below for gourmet inspiration)

Directions:

Four new topping combinations to elevate your grilling experience:

Southwestern

  • Grilled Corn Salsa
    Shuck 5 ears of sweet corn. Rub with olive oil and sprinkle with salt and fresh ground pepper. Grill over medium heat turning every 3-4 minutes until slightly blackened on all sides. Once cooled, cut kernels off each cob. Add 1/2 tsp salt, 1/4 tsp fresh ground pepper, the juice of 1 lime, a drizzle of olive oil, 1/4 cup minced red onion, and 1 minced jalapeno (seeds removed). Toss well. (Use this salsa on top of brats, burgers, grilled fish or chicken).
  • Diced Avocado
  • Cilantro
  • Crumbled Queso Fresco

Kansas Style

  • Red Coleslaw
    Mix 3 parts red cabbage to 1 part green cabbage and add your favorite coleslaw dressing.
  • BBQ Sauce
  • French Friend Onion

Hot Chili Cheezzzie

  • Canned Chili
  • Diced Onion
  • Sliced Pickled Jalapeño
  • Cheez Whiz
  • Crushed Fritos

Blue Cheese, Apple & Onion

  • Caramelized Sweet Onion
    Slice yellow sweet onion into thin slices and place the onion in a frying pan with a drizzle of olive oil and a sprinkle of salt over medium heat. Cook until the onions are caramelized and have turned deep brown.
  • Blue Cheese Crumbles
  • Granny Smith Apple Matchsticks
    Slice each apple into 1/8 inch thin slices discarding the core then slice each apple slice into 1/8 inch matchsticks. Toss immediately with freshly squeezed lemon juice to prevent browning.

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Pinot Noir Braised Short Ribs

Short ribs are a longstanding comfort food for many who appreciate slow cooking, and Patrick has held nothing back with an all out feast of earthy, creamy flavors that satisfy the winter palate. Nestled on a bed of roasted wild mushrooms and finished with a from-scratch cream sauce, these Pinot Noir-infused ribs are worth the time it takes to impress your guests. Cozy up!

Ingredients: 

  • 3 tbsps olive oil
  • 5 lbs bone in short ribs OR 4 lbs boneless short ribs
  • 2 cups sliced leeks
  • 4 cloves garlic
  • 2 cups Brys Estate Pinot Noir
  • 2 cups beef broth
  • 2 tsps fresh rosemary – chopped, plus more for garnish
  • 2 tsps fresh thyme – chopped
  • 1 tsp dijon mustard
  • 1/2 cup heavy cream
  • kosher salt
  • fresh ground black pepper
  • 1 lb assorted wild mushrooms – sliced

Directions: 

Trim off any excess fat from the short ribs.  Salt and pepper both sides.  In a large dutch oven over medium high heat, add the olive oil and heat until shimmering.  Add the short ribs and sear for 1-2 minutes per side working in batches if necessary.  Transfer short ribs to a bowl.

Add the leeks and garlic to the pot and sauté for 3-4 minutes until the leeks have softened.   Add the red wine and using a wooden spoon, scrape up any brown bits from the bottom of the pan.  Bring the wine to a simmer and cook for 5 minutes or until the wine has reduced by half.

Add the beef broth, rosemary and thyme to the pot.  Add the short ribs back to the pot along with any juices from the bowl.  Bring to a simmer, then cover and transfer to a 300 degree oven for 2 to 2½ hours or until the meat is tender and falling off the bone.

During the cooking process, on a sheet tray, add the sliced mushrooms then drizzle with olive oil, salt and pepper.  Toss to combine.

When the ribs have finished cooking, remove the dutch oven from the oven and increase heat to 425 degrees.  Add the sheet tray of mushrooms to the oven and roast for 10-15 minutes or until golden brown.

Meanwhile, transfer ribs to a bowl, and cover with foil.   Place the dutch oven on the stove top over medium heat.  Cook uncovered for about 5 minutes.  Once the liquid has reduced slightly, add the Dijon mustard and cream and continue to cook until the sauce thickens slightly – about 5 more minutes.  Taste and add salt and pepper if necessary.

Transfer the ribs back to the pot and coat with the sauce.  Remove mushrooms from the oven.

Serve the ribs over a bed of roasted wild mushrooms, drizzle the cream sauce on top and garnish with a fresh sprig of rosemary.

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Serving Size: 6

Cook Time: 4 hours

Measurements: Imperial (US)

Holiday Quiche

Having quiche for brunch on holidays has always been a tradition in the Brys family. Expanding on the traditional Quiche Lorraine which has bacon and gruyere cheese, I decided to add shittake mushrooms, sauteed spinach and shallots. In the recipe I call for heavy cream (it is a holiday after all!) but if you are feeling more calorie conscious you can always use half and half instead. Also, if you are feeling really energetic you can always make your own pie crust from scratch, however in this recipe I make life easy for the holidays and simply use a store bought frozen pie crust – just make sure to buy the deep dish kind. My secret is that I pinch the machine crimped edge of each pie shell up a bit so that it looks like a homemade pie crust! I traditionally serve this with roasted potatoes and roasted asparagus or a simple mixed green salad with a basic vinaigrette. The recipe makes two quiche – but there are rarely leftovers! Enjoy this with a glass of our rich Merlot and raise a glass to the holidays with family and friends! 

Ingredients

  • 2 store bought frozen pie shells – deep dish kind
  • 12 ozs applewood smoked bacon – cut into 1/4 in strips
  • 1 5oz box fresh baby spinach
  • 1 cup sliced shitake mushrooms
  • 1 cup sliced shallots
  • 8 eggs
  • 1 1/2 cups heavy cream
  • 8 ozs grated gruyere cheese (about 2 cups)
  • 1 1/4 tsps kosher salt
  • 3/4 tsp fresh ground black pepper

Directions

Preheat oven to 375.

In a large saute pan over medium heat, add the bacon and cook about 8-10 minutes until the bacon is crisp and has rendered it’s fat.  Remove the bacon with a slotted spoon and transfer it to a plate lined with paper towels.

Dump the rendered bacon fat from the pan into a bowl, then add 1/3 cup of the bacon fat back into the pan.  Over medium heat, add the shallot and the mushrooms and saute about 3 minutes till the mushrooms have browned and the shallots have softened.  Add the box of spinach and continue to cook until the spinach has just wilted, about 1-2 minutes.  Turn off the heat, then stir in the cooked bacon. 

Add half of filling mixture to each pie shell.  Sprinkle gruyere into each pie shell, reserving about 1 cup of cheese for later.

In a mixing bowl, add the eggs, cream, salt and pepper.  Whisk to combine.  Pour half of the egg and cream mixture into each pie shell.  With a small spoon or your fingers, stir the mixture in each quiche to mix things around a bit.  Finally, top each quiche with the remaining gruyere – about 1/2 cup per quiche.

Put both quiche on a cookie sheet and bake at 375 until the tops are golden brown and puffed, about 35 minutes.  Remove from the oven and let stand 5 minutes before serving.

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Serving Size: 6

Cook Time: 1 hour

Measurements: Imperial (US)

Spring Green Couscous

Asparagus is in abundance during the late spring and early summer on Old Mission Peninsula. I picked up some fresh Michigan asparagus from the local farm stand and created this light and summery dish that can be prepared days in advance. Serve this with grilled shrimp splashed with fresh lemon juice, a panko coated chicken breast (see additional recipe below), or have it as a casual lunch with your favorite sandwich.

Ingredients

  • Olive oil
  • Juice of 1/2 a lemon
  • Zest of 1 lemon
  • 1 clove garlic
  • 1 cup Israeli (or Pearl) Couscous
  • 1 1/2 cups chicken broth
  • 1 1/2 lbs fresh Michigan asparagus
  • 1 1/2 cups frozen peas, thawed under cold running water
  • 1/3 cup chopped fresh chives
  • 2 tsps fresh mint
  • 3/4 cup crumbled Feta
  • Salt & pepper

Directions

Preheat oven to 400 degrees.

In a small bowl, whisk together 2 tbs olive oil, lemon zest, lemon juice, garlic, 1 tsp salt and 1/2 tsp fresh ground pepper. Set dressing aside.

Chop asparagus diagonally into 3/4 inch pieces.  On a large sheet pan, toss asparagus with olive oil, salt and pepper and roast in a 400 degree oven for 8-10 minutes until bright green and crisp tender. Set asparagus aside.

In a large sauce pan, add 1 tbs olive oil, 1 cup couscous and a sprinkle of salt.  Saute 3-4 minutes over medium heat until lightly toasted, stirring frequently. Add 1 1/2 cups broth and bring to a boil. Cover and reduce heat to low and simmer until the liquid has been absorbed, about 8-10 minutes stirring every few minutes so the couscous doesn’t stick to the bottom of pan.

Transfer couscous to a large mixing bowl. Add asparagus to the bowl along with the peas, dressing, feta, chives and mint. Toss well and serve.

Panko Chicken
Preheat oven to 350 degrees. Pound chicken breasts thin. Dredge in flour, then in whisked eggs, then in Japanese Panko Bread Crumbs. Drizzle olive oil in a large fry pan and cook chicken over medium high heat on both sides until golden brown. Transfer chicken to a baking sheet and cook in the oven until the chicken is cooked through (cooking time will vary by thickness.) Remove from oven, squeeze lots of fresh lemon juice over each breast, sprinkle with salt & pepper and serve.

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Serving Size: 6

Cook Time: 30 minutes

Measurements: Imperial (US)

Wine Country Cheese & Charcuterie Board

At Brys Estate, we offer cheese and charcuterie boards to enjoy in our cozy wine lounge or on our beautiful Upper Deck overlooking the vineyard. Composed of artisan cheeses, cured meats, pickled vegetables, bread, and stone ground mustard, these boards make the perfect accessory to a glass of wine and a vineyard view! Want to re-live your wine country experience at home? Looking to create a unique appetizer spread for your next dinner party or wine tasting party? Now you can with these simple tips on what it takes to make the perfect wine country cheese and charcuterie board!

Ingredients

  • Charcuterie: Salami, Prosciutto, Coppa, Speck, Chorizo, Pâté, Foie Gras
  • Cheeses: White Cheddar, Parmigiano Reggiano, Fontina, Irish Dubliner, Havarti, Manchego, Brie, Goat Cheese
  • Pickled Things: Cornichons, Giardiniera, Pickled Onion, Kalamata Olives, Castelvetrano Olives, Cracked Greek Olives, Pickled Asparagus, Pickled Brussels Sprouts
  • Fruit: Sliced Pear, Sliced Apple
  • Spreads: Whole Grain Mustard, Peach or Pear Chutney, Lavender Honey
  • Breads/Crackers: Focaccia, Olive Bread, French Bread, Water Crackers, Flavored Triscuits, Thinly Sliced Pumpernickel
  • Nuts: Cashews, Almonds, Pistachio

Directions

– What is “charcuterie”?  Charcuterie (shar-cu-tah-ree) is the art of making sausages and other cured, smoked and preserved meats. In addition to sausages, classic charcuterie items include pâté, terrines, galantines, and confit.

– Types of Boards & Cheese Knives:  I prefer a well used wooden board, and I picked mine up at an antique mall for $19.  You can also use slate or ceramic platters.  For a cheese knife I would recommend ones that have a fork tip at the end of the knife – this way you can use the fork tip to pick up items on the board.  You can also cut a piece of kraft or parchment paper to fit the shape of your board.  The paper serves as a liner for easy clean up and also allows you to write the names of the items on the board in pencil so your guests can easily see what each item is.

– Number of Items: the number of items you choose is largely dependent on the number of people you have.  A general rule of thumb for an appetizer sized portion is 3 items for 1-2 people, 5 items for 3-4 people, and 8-10 items for 6-8 people.

– Item Types:  a well rounded board will have an assortment of cheeses, meats, and pickled vegetables.  I usually choose at least one item from each category.  So for a 3 item board I will have a cheese, a meat and a pickled item.  In addition, every board should have bread or crackers (or both) and a spread of some sort.  See item suggestions below.

– Wine Pairing Suggestions:  the items you select for your board will determine which wines pair best.  Sharp cheeses such as white cheddar go well with sweeter style wines or crisp whites, creamy cheeses such as Fontina go well with Pinot Noir, salty or crumbly cheeses such as Parmigiano Reggiano go well with red wines.  Cured meats typically pair best with red wines.  Experiment and taste – it’s part of the fun!

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Serving Size: 4

Cook Time: 15 minutes

Measurements: Imperial (US)