Mary Stewart, farm advocate and scratch cook

May 1, 2012 – May is Wine Month

A blog enjoyed by those who love local farms, wines and slow foods

We open our farm, wine and food travel planner with a scenic trip along the Molalla Country Farm Loop to a delightful boutique winery tucked in the rolling oaked hills of Marquam, Oregon, on highway 213 southeast of Molalla. 

AlexEli Vineyard &Winery seems like a good first stop. Not just because it’s name starts with “A” but because winemaker Phil Kramer crafts such splendid wines.

We choose the 2010 Bubela’s Blend to sample, and enjoy the way the blend of Chardonnay (90%), Rielsling and MÜller-Thurgau gives a slightly effervescent tickle to the tongue with succulent notes of applesauce, poached pears, chamomile and honeysuckle. In addition to pouring this playful white for dinner, I used it to make Stroganoff that received a “thumbs up.” See recipe below.

2010 Bubela’s Blend

Owning a winery isn’t just about winemaking, it’s also about keeping the vines producing at their best. This winter, farmer-winemaker Phil, Heidi Hoffman and a dauntless volunteer crew worked through chilly rain and wind to re-trellis and prune the front vineyard.

They are also in the early stages of a three-year project with Oregon Fishing Club to rehabilitate their lake and improve water quality and clarity, which will in turn create an improved fishery. There will be work parties to help transport and plant iris, lily, cattails and willow! Keep an eye on their website for dates and times.

The AlexEli tasting room is now open Saturdays & Sundays from 12 – 5pm, or by appointment throughout the week. The garden patio/tasting room area is available to rent for private events or tastings. Contact: www.alexeli.com or find them through www.molallafarmloop.com

Mary Stewart’s Beef Stroganoff

(6–8 servings)

2 lb         beef filet or top sirloin, fat trimmed – it needs to be a tender cut of beef

4 Tbl       butter

1 Tbl       olive oil

1              medium onion, chopped – yellow or white

3              cloves garlic, minced

½ lb        fresh mushrooms, sliced ¼” thick

3 Tbl       flour

1 Tbl       catsup (or tomato paste with ¼ tsp sugar)

½ tsp     kosher salt

⅛ tsp     pepper, freshly ground

1              10 ½ oz. can beef bouillon, undiluted

1Tbl        fresh dill, snipped or ½ tsp dried

1 ½ C      sour cream, either regular or lite

                Sliced scallions (optional)

Cut steak across the grain into ½” slices. Melt I Tbl of butter with olive oil in a large, heavy skillet. On high heat, brown beef strips quickly on all sides until brown on the outside, but rare on the inside.  Remove from pan, and cover with foil or lid to stay warm. In same skillet lower heat to medium, melt remaining butter and sauté onion and mushrooms until onion softens, about 3 minutes. Add garlic and sauté for 1 minute. Remove from heat, and add flour, catsup, salt and pepper. Stir until smooth. Place skillet on high heat and gradually add bouillon while you stir until it boils.  Reduce heat and simmer 5 minutes.  Stir in wine, dill and sour cream. Add beef strips and heat thoroughly. Serve over hot wide noodles, or a brown and wild rice blend, and sprinkle with scallions. Accompany with young broccoli or a salad of garden greens, craisins and hazelnuts.  Pair with Bubela’s Blend.

The Tasting Room

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 Acclaimed establishments such as, Oswego Grill, McMenamins, and The Ram have made their presence known over the last couple of months. They rim both sides ofWilsonville Road(on the west side of the interstate) and are doing their bests to provide tasteful, family oriented dining to the citizens of Wilsonville. However, as a citizen of this growing city it is important to keep our family-owned eateries in mind when thinking about breakfast, lunch, and dinner. Local favorites such as House of Teriyaki, Canyon Creek Deli,ThaiVillage, and Country Grains have been ever-present institutions for a number of years and need the support of new and old customers to keep business fluid, prices low, and employment at a maximum. These eateries have great environments, customer service, and food compared to some of the eateries in our neighboring communities. I’m not knocking any restaurant or restaurant industry, but I’m advocating a little adventure from the ordinary. There are tasty-well-priced meals all over town waiting to be devoured and as people of commerce it is important to indulge in food establishments all over town— franchise or not. Next time you’re out and about trying to find some lunch, try out veteran institutions such as Lamb’s or La Tienda San Francisco. I guarantee that you will find something that bodes well with your pallet.

~Kevin Laue 4/2012~

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 www.wilsonvillechamber.com

Mid-Century Modern Mania is here!  See the below article from the Oregonian that explains the “fever”.   Then, be sure and check out our Mid Century Modern Willamette River Estate in our “Featured Properties” section!

http://blog.oregonlive.com/homes-rentals/2012/03/midcentury_modern_high-style_v.html

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