Summer Food and Wine Pairing
Low in tannin and high in acidity, Pinot Noir is one of the most food-friendly wines out there. Mushrooms, such as the seasonal Morels found in Oregon are a perfect pairing for the earthy undertones of our Pinot Noirs.
Roasted Double Rack of Pork with Morel Mushroom Pan Sauce
(Bon Appétit Magazine, December 2005)
Makes 12 Servings
2 oz dried whole morels (about 4 cups)
2 Tbsp butter
1 shallot, finely chopped
2 Tbsp brandy
2 Cups low-salt chicken broth
1 Cup whipping cream
3 large garlic cloves
2 shallots, quartered
3 Tbsp olive oil
2 Tbsp chopped fresh sage
2 Tbsp chopped fresh rosemary
2 Tbsp coarse kosher salt
1 Tbsp ground black pepper
2 6 lb frenched racks of pork (8 bones each)
½ cup slightly sweet Sherry (such as Dry Sack)
1. If using dried morels, reconstitute with 2 C boiling water in an 8x8x2 inch glass dish. Let soak for 1-3 hours. Using slotted spoon, transfer mushrooms to a small bowl, reserving liquid. Melt butter in large saucepan over medium-high heat. Add shallot and sauté 3 minutes. Add brandy and shake pan until it has almost evaporated. Add chicken broth and cream. Slowly pour in mushroom soaking liquid, leaving any sediment behind in bowl. Add mushrooms. Bring sauce to a boil. Reduce heat to medium and boil gently until sauce thickens enough to coat spoon, about 30 minutes. (Can be made 2 days ahead. Refrigerate uncovered until cold, then cover and refrigerate.)
2. Chop garlic and quartered shallots in mini processor. Scrape down bowl. Add olive oil, sage, rosemary, salt and pepper; blend until paste forms.
3. Arrange roasts, bone side down, on work surface. Make 6-8 shallow slits in fat on each. Rub some of herb paste into slits. Rub remaining herb paste all over roasts. Stand roasts in large roasting pan, bone sides facing each other and rib bones pointing upward. Interlock ends of rib bones, pushing roasts together. (Can be made 1 day ahead. Cover and chill. Uncover; let stand 2 hours at room temperature before continuing.)
4. Position rack in bottom third of oven and preheat to 350˚F. Roast until thermometer inserted into pork from center of top registers 140˚F, about 1 hour and 20 minutes. Remove pan from oven; let pork rest 20 – 30 minutes then transfer roasts, still interlocked, to platter. Cut between ribs into chops.
5. Pour all pan juices from roasting pan into a small bowl. Spoon off fat from top and pour juices into mushroom base in saucepan. Place roasting pan over 2 burners set at medium heat. Pour in sherry. Boil 1 minute, scraping up browned bits; pour into mushroom base. Boil sauce until reduced to 3 cups, about 8 minutes; season with salt and pepper. Transfer to bowl. Serve with pork.
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