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Pan-Seared Ribeye featuring LXV’s Jaipur Nights Spice Blend

Pan Seared Ribeye

I’ve recently partnered with LXV to develop a series of recipes for the winery’s club members. The dishes feature spice blends that the team creates in-house. A bit of back story—LXV is the first winery in the United States owned by an Indian woman. Everything about her tasting lounge is a nod to her homeland, […]

Quail in a Rose Petal Sauce featuring LXV Wine’s Jaipur Nights Spice Blend

Quail In Rose Petal Sauce

I’ve recently partnered with LXV to develop a series of recipes for the winery’s club members. The dishes feature spice blends that the team creates in-house. A bit of back story—LXV is the first winery in the United States owned by an Indian woman. Everything about her tasting lounge is a nod to her homeland, from the […]

Old Fashioned Bread Pudding

Old Fashioned Bread Pudding

There are moments when we long to return to the classics. For me, a love of a well-cut, seasonless tweed jacket is an example one such classic—and then there are the dishes our parents and grandparents loved. And some of them, for good reason. Bread pudding, with its custardy richness, can readily double as a brunch […]

Cornbread, Andouille Sausage, Cherry & Pecan Stuffing

Cornbread, Andoullie Sausage, Dried Cherry & Pecan Stuffing

A glorious combination of Southern-inspired flavors, the subtle sweetness of the cornbread complements the Andouille Sausage. Pecans and cherries add textural layers, making this colorful stuffing a dish that will work well alongside roast turkey or goose. You will find the recipe for sage and honey skillet cornbread pictured below here.   [amd-yrecipe-recipe:24]

A Holiday Dinner Menu — Smoked Goose with a Kentucky Bourbon & Citrus Glaze

Christmas Goose

Before the arrival of our goose from D’Artagnan, I had researched classic Christmas goose recipes, pouring over whatever blogs, websites, and YouTube videos I could find on the topic. Visions of a thoroughly Dickensonian Christmas populated my thoughts, as I envisioned quaint side dishes like Yorkshire pudding, duchess potatoes, and mincemeat pies warmly lit by candlelight. […]

Chef Richard Verhagen’s Cassoulet Rustico — Part II

Cassoulet

As with all of my partner’s dishes, they are an intersection of cultures that meld and rub up against each other in surprising ways. There is a kind of irreverence to them, a devil may care approach in the use of ingredients and techniques. He’s not at all shy about breaking the rules. This Cassoulet, […]

D’Artagnan’s Cassoulet Kit for Home Cooks and Armchair Travelers – Part I

Cassoulet

Anyone who has indulged in Cassoulet will tell you that between the layers of duck fat and decadent sausages—confit duck legs and bone white Coco Tarbais beans—that there is pure magic. It is easily Gascony’s most celebrated and recognizable dish, named after the deep earthenware vessel it cooks in, the cassolle, Cassoulet inhabits a romantic place in […]

Curried Turkey Salad

Curried Turkey Salad

Ah yes, the holiday has passed and there is still, blessedly, several pounds of turkey yet to plow through—for the ambitious home cook, there are limitless ways to culinarily transform what’s left of the bird. I have my tried-and-true favorites that include wild rice and mushroom turkey soup, open-faced turkey sandwiches with gooey and melted […]

Goat Cheesecake with Blackberry Compote & Sauternes

Goat Cheese Cake

On a whim, I nabbed some of my chef partner’s blackberry reduction sauce he uses as an accompaniment to venison. It’s quite savory, with undertones of anise seed and fennel, I’ve used it here to top my goat cheesecake, finished it off with orange zest—the interplay of layered flavors alongside a youthful Sauternes is just […]

Salade Niçoise with Copper River Salmon & Provence Rosé

Salade Niçoise

It was in the mid-eighties that I realized that I was from a non-food loving household—a discovery made while on sleepovers at girlfriends’ houses. I started to wonder why it was that other families put so much more effort into their nightly meals. At my home, cooking was utilitarian at best, and not a thing […]

CHRISTINE HAVENS
McMinnville, OR

christine@christine-havens.com