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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 […]

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. […]

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 […]

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 […]

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 […]

Shrimp with Wild Mushrooms and Pancetta in a Cream Sauce

Shrimp with Wild Mushrooms and Pancetta in a Cream Sauce

We paired this with an aged Burgundy, the 2002 Meó-Camuzet Nuits-Saint-Georges Aux Boudots proved to be a heavenly match. Woodsy notes work beautifully with the mushrooms and pancetta. Meó-Camuzet is pricey, though I suggest sticking with the Nuits-Saint-Georges AOC as the Pinot Noir from this region tends to have a lovely earthy, foresty character. [amd-yrecipe-recipe:11]

Art of the Macaron: Cooking Classes at Aubergine

Pastry Chef Ron Mendoza at Aubergine

It’s small. That was my first thought on entering the tidy, well-lit kitchen at Aubergine. I had attended an eight-course dinner there the month before, a sumptuous and innovative menu featuring white and black Alba truffles, expertly woven into each luxurious course. I knew what sort of magic could come from the belly of this modest […]

Roasted Chicken with Herbes de Provence

Roasted Chicken with Herbes de Provence

I’ve been making roasted chicken with Herbes de Provence for what seems like ages. A favorite Sunday dish, the kitchen is filled with tantalizing aromas of roasting chicken and fresh herbs. Because I’ve made this recipe often, there are a few tips that make the outcome especially delicious. The first of which is, buy high-quality […]

CHRISTINE HAVENS
McMinnville, OR

christine@christine-havens.com