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Orange-Currant Scones

Orange Currant Scones

Delicious right from the oven—these flaky scones are flavored with orange zest and Zante currants, an ancient seedless grape cultivar known as “Black Corinth”. The humble Zante currant is, in fact, one of the oldest known raisins; its lineage the bearer of a somewhat romantic history. The first known written record was in 75 AD […]

Potato Leek Soup

Potato Leek Soup

This is the classic recipe for Potato Leek soup, or the closest I could find to it, keeps a minimum-a-but-lovely quintet of Yukon gold potatoes, leeks, garlic, butter and chicken stock. Contrast the silkiness of this soup with topping of smoked bacon applewood, prosciutto, crème fraiche, Parmesan crisps or truffle oil. Pair with a moderately […]

Wilfred Wong’s Pho

Wilfred Wong's Pho

A few months ago, a friend from Sweden sent me a recipe for cardamom buns. He’d come across my review of Pierre Peters Blanc de Blancs 2005, where I wrote, “My ex-mother-in-law made Swedish bread every year at Christmas. This brought all of it back; the yeast, cardamom, and toasted almonds.” Having used Vivino since […]

Moroccan Chicken with Preserved Lemons and Olives

Moroccan Chicken with Preserved Lemons and Olives

Feeling confounded about what to pair with this dish, I turned to one of my favorite wine writers, Fiona Beckett and her excellent website, Matching Food & Wine. Her suggestion proved to be spot-on, as she recommends not a dry white wine, which she writes “tends to be too similar, too lemony,” because of the […]

Herb Roasted Rack of Lamb with Fingerling Potatoes and Léoville Las Cases

Herb Roasted Rack of Lamb with Fingerling Potatoes and Léoville Las Cases

I love simplicity—in cooking and in maintaining a garden, there is something about a recipe that combines simple flavors, with few ingredients, but does so in a way that the dish has absolute balance and harmony. Such is the case with a rack of lamb, which from a home cook’s standpoint is very simple to […]

Veal Chops and Pomerol

Veal Chops

This recipe, albeit simple, hails from the year I spent in Carmel, California, at the invitation of a former wine buyer and his wife. For those of you who are unfamiliar with this story, my year in Carmel is what launched my career as a writer. One could see the ocean from the house, and […]

Crème Brûlée with Sauternes

Crème Brûlée

This is my go-to recipe from the Culinary Institute of America. It’s fool-proof as recipes go, and there is little motivation on my part to change it. Of course, there are infinite variations on this theme. Try infusing the cream with lavender or cardamom seeds, for example. Or substitute honey for sugar. Add subtle lift […]

Scottish Beef Stew Topped with a Phyllo Dough Crust

Scottish Beef Stew Topped with a Phyllo Dough Crust

My take on classic Scottish Beef Stew—the butteriness Phyllo dough crust adds a delicious dimension of flavor and texture. I’ve also substituted leeks for yellow onions and flat iron steak for beef chuck. The flat iron, while more expensive is ultimately more tender. And for me, this is the perfect sort of dish to serve […]

Chicken au Champagne with Crémant d’Alsace

Chicken au Champagne

While the original recipe for Chicken au Champagne calls for Brut Champagne, this dish is certainly versatile enough to partner with a less pricey option like a Crémant. In this case, I used the Willm Crémant d’Alsace Blanc de Noirs and I particularly enjoyed how relatively easy this meal is to prepare, making it a satisfying weeknight […]

Amarone Braised Beef Short Ribs with Creamy Polenta and Mission Fig Glaze

Amarone Braised Beef Short Ribs

I couldn’t bring myself to use an entire bottle of Amarone as the cooking wine for the short ribs, instead I substituted a bottle of 2011 Palazzo Delle Torre from Allegrini. Pallazzo Delle Torre is a blend of Corvina Veronese and Rondinella, traditional varieties that go into the making of Amarone, and part of the grapes that […]

CHRISTINE HAVENS
McMinnville, OR

christine@christine-havens.com