- Wendy at A Day in the Life on the Farm tells of Countries United Through Food and Wine.
- Camilla from Culinary Adventures with Camilla matches Galette au Chou + 2017 Résonance Pinot Noir.
- Terri at Our Good Life pairs Resonance Pinot Noir and Roasted Pork Loin.
- Lynn from Savor the Harvest posts Oregon Pinot Noir With a Burgundian Heart – Domaine Drouhin Laurène.
- Jennifer at Vino Travels cooks up BBQ Brisket with Domaine Drouhin Pinot Noir.
- Linda at My Full Wine Glass shares Oregon PN for a PNW Holiday Meal: A Résonance.
- Robin from Crushed Grape Chronicles has a discovery: Découverte! Pinot Noir from Oregon’s Dundee Hills and Mediterranean Salmon.
- David from Cooking Chat posts Braised Moroccan Chicken Thighs with Oregon Pinot.
- Jane from Always Ravenous offers an Oregon Pinot Noir Paired with Braised Chicken Thighs, Blackberries, and Fennel Purée.
- Melanie from Wining With Mel writes New World meets Old World: Oregon’s Résonance Pinot Noir Paired with Beef Bourguignon.
- Liz from What’s In That Bottle gives us A Taste of the 45th Parallel.
- Jeff from Food Wine Click! tells us about Louis Jadot on Both Sides of the Pond.
- Payal from Keep the Peas offers Burgundy via Oregon.
- Nicole at Somm's Table has a Burgundy vs. Oregon Showdown with Drouhin Wines.
- Jill at L’Occasion covers Bourgogne’s Western Vineyards: Crafting Pinot Noir in Oregon.
- Gwendolyn at Wine Predator goes From France’s Bourgogne and Oregon’s Willamette Valley: Domaine Drouhin Does Pinot Noir.
- Cindy from Grape Experiences offers Résonance Wines Express a Burgundian Vibe in the Willamette Valley.
- L.M. Archer shares life À Table with Domaine Drouhin Oregon and Résonance Wines.
- And Michelle, of Rockin Red Blog, shared a post on Forbes for this topic: Best Of Both Worlds: Burgundy Producers Craft High-Quality Wine In Willamette Valley.
- 1/2 cups finely ground blanched almonds or almond flour
- 1 cup (2 sticks) butter, very cold, cut into 1/2" cubes
- 3 to 4 Tablespoons cold water
- 3 to 4 Tablespoons vodka
- 1 organic onion, peeled and diced
- 4 cups thickly sliced cabbage
- 1 cup thickly sliced darker green (I used the tops of a bokchoy)
- cheese for grating (I used parmesan), approximately 1/2 cup but divided
- freshly ground salt
- freshly ground pepper
Sprinkle 1/4 cup of cheese over the crust and spoon the caramelized onions on top of that. Arrange the greens over the onions.
Bring the edges of the crust up and over the rim of the cabbage. Press down gently on the dough. Sprinkle the remaining cheese over the top, followed by salt and pepper. Drizzle with olive oil. Place in the oven and bake for 50 minutes or until the crust is golden brown and flaky.
Let cool for 10 minutes before slicing. Serve immediately. Though, if you have leftovers, this is just as good cold the next day.