For the spring bottling of our 2009 Frambelle raspberry dessert wine, we served the volunteers this decadent main course with a light but flavorful course of vegetables, and paired it with our 2008 Müller Thurgau.
2 16 oz. boxes penne rigate
1-2 T. black truffle oil (optional, to taste)
5 T. butter
2 C. red onion, chopped into 2" matchsticks
2 cloves garlic, pressed
6 T. flour
1.5 T salt
1/2 t. dry mustard
1/2 t. fresh ground black pepper
2 C. whole milk
1 C. white vermouth
24 oz. extra-sharp white cheddar, grated
8 oz. smoked gouda, grated
1-2+ oz. grated Oregon Black Truffle
1/4 C. grated Parmesan Reggiano
1/3 C. panko crumbs
Cook the penne in well-salted water until short of al-dente. Drain and toss with the truffle oil, or a little bit of butter.
Melt butter over medium-high heat in a large saucepan. Add the onions and cook for 10-15 minutes, stirring frequently and reducing heat to if necessary until caramelized. Add the garlic and cook another 2-3 minutes.
Reduce heat to medium-low and add the flour. Cook another 2-3 minutes. Stir in the salt, pepper and dry mustard.
Add the milk in 2-3 batches, stirring constantly until thickened. Add the vermouth and continue stirring until thickened again.
Add the cheddar and gouda in 2-3 batches, stirring constantly until melted.
In a large mixing bowl, combined the pasta, cheese sauce and grated truffles.
Butter a 9 X 13 baking dish, and add the pasta mix. Combine the Parmesan and panko crumbs and evenly top the pasta.
Bake in a 350F oven for 45 minutes. Run briefly under a broiler if the topping isn't nicely golden.
3 lb. asparagus, bases snapped off
3 bunches large spring onions, roots cut off & greens cut off to same length as asparagus
1/4 C. Perennial Vintners Verjus
1/4 C. extra-virgin olive oil
2 T. fresh rosemary, minced
2 T. salt
1 t. fresh ground black pepper
Beat together marinade ingredients in a very large bowl with a whisk.
Gently toss asparagus and onions in marinade. Let rest for 1-2 hours, tossing several times.
Cook the asparagus on a very hot covered grill for 4-5 minutes, turning once. Remove to a platter.
Reduce grill to medium, and cook the onions 4-5 minutes, turning once.