Wild and Brown Rice Salad

INGREDIENTS

1/2 cup wild rice

2 cups boiling water

1/2 cup brown rice

1 1/4 cups boiling water

1 small can sliced black olives (3.8 ounces)

1/4 cup dried cranberries or golden raisins

2 tablespoons chopped flat leaf parsley

1/4 cup pine nuts

1/4 cup Ricotta cheese

1/4 cup fresh grated Parmesan cheese or similar

1/3 cup olive oil

1/4 cup Shery Vinegar or similar
 

METHOD

Cook the wild rice in the 2 cops of boiling water and the brown rice in the 1 1/4 cups of boiling rice for 35-40 minutes until they are both soft. Stir both occasionally.Drain, cool and reserve. Prepare the dressing in a blender or food processor using the Ricotta and Parmesan cheeses, the olive oil and the vinegar.Blend until smooth.
 

When the rice is cool enough to comfortably touch, combine and mix with the cranberries or raisins, the pine nuts, the sliced olives and parsley. Mix well and serve warm or at room temperature. It is a filling salad and should be served in small servings - about four ounces. Pairs with Reserve Fiano or Pinot Grigio.

Avocado Soup

INGREDIENTS

1 large shallot, chopped (1/2 cup)

2 tablespoons butter

2 cups chicken broth

½ cup Yukon potato, peeled and cubed

¼ teaspoon salt

   dash of freshly ground black pepper

2 medium sized, very ripe avocados, peeled and cut into small chunks

1 extra cup chicken broth for puree

NOTE: The avocados MUST be ripe and soft for the flavor to end up in the end product. Otherwise, you will end up with very pretty, green, thick, tasteless soup.

METHOD

In a large saucepan on medium heat, simmer the shallot in the butter until tender, about 4 to 5 minutes. Add the broth, potatoes, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 8 to 10 minutes or until the potatoes are tender. Remove from the heat; cool slightly.

Place avocados in a blender; add the potato mixture. Cover and puree. If the mixture won't puree, add a little bit of chicken stock and re-try. Keep adding stock by the tablespoon until the mixture becomes just liquid. Return to the pan; heat through. Serve with a dollop of sour cream if desired. Serves six.

Sherry Soup

The subtle flavor of the sherry makes this soup outstanding.

INGREDIENTS

1 tablespoon butter or butter substitute

2 tablespoons flour

3 tablespoons butter or butter substitute

2 cups sliced celery

1 cup sliced shallots

¾ cup sliced onions

3 cloves garlic, minced

½ cup dry white wine

¾ cup Emile's Dry Sherry*

4 cups chicken stock or low salt broth

½ cup cream or half-and-half

*Note: Emile's Dry Sherry is a full flavored sherry and carries well in this soup. Using a lighter flavored sherry might not give you the full subtle sherry flavor available when using Emile's.

METHOD

In a small bowl, mix one tablespoon of butter with two tablespoons flour until they form a soft paste. Melt the three tablespoons of butter in a large pot over medium-high heat. Add the celery, shallots, onions and garlic and sauté until the onion is translucent, about 8 minutes. Add the wine and sherry; simmer until the liquid is reduced to a glaze, about 6 minutes.

Add the butter/flour paste slowly to the wine mixture and gradually mix in the stock. Bring to a boil, stirring frequently. Reduce heat to medium-low and simmer, stirring often, for about 10 minutes. Season with salt and pepper if needed. Working in small batches, puree the soup in a blender. To remove hard pieces of celery fiber or other non-pureed bits, pass through a fine sieve. Add the cream, stir and serve. Makes four servings

Pork Roast and Beans

A slightly different way of making Pork and Beans for dinner. Serves two to four.

INGREDIENTS

1 Pork Loin Roast 1 ½ to 2 pounds

2 13 oz cans Cannelini beans (White Kidney)

1 package POMI crushed tomatoes

1 tablespoon Dijon mustard

2 tablespoons chicken broth

½ teaspoon Balsamic Vinegar

1 tablespoon fresh Tarragon leaves

1 teaspoon dried thyme

1 teaspoon garlic powder

2 tablespoons Olive oil

1 package fresh spinach

1 pinch nutmeg

METHOD

Preheat the oven to 300 degrees. Place the pork roast in a high-sided baking dish. Drain and rinse the beans and place them around the sides of the pork roast. If some are on top of parts of the roast, that is fine.

Pour the tomatoes over the roast and the beans, making sure all the beans are covered. Mix the mustard, balsamic and chicken broth together and pour over the beans and roast. Sprinkle the whole thing with the tarragon and thyme and sprinkle the garlic powder over the roast. Cover and place into the middle of the oven. Cook for one hour.

When the roast is done, put the olive oil into a medium skillet, bring to medium-high heat and gradually add the spinach. Turn constantly until all the spinach is wilted and a dark green. Take off the heat, sprinkle with the dash of nutmeg and serve with slices of the roast and spoons of the beans.

Pair this with Guglielmo Reserve Zinfandel or Pinot Noir or TRE Cabernet.

Brussels Sprouts with Tomatoes

For this recipe, obtain the largest, firmest brussels sprouts you can find. They should be about golf-ball sized. Cut the stems off about ¼ inch and remove the dark green outer leaves. Slice them length-wise about ¼ inch thick. If parts of the leaves come loose, include them with the slices.

INGREDIENTS

2 cup sliced brussels sprouts slices.

2 tablespoons olive oil

1 cup POMI chopped tomatoes

or

½ can San Marzano tomatoes, mashed

METHOD

In a large skillet, add the olive oil over medium-high heat and sauté the brussels sprouts, for 10 to 12 minutes, turning constantly to prevent browning. Lower the heat to medium-low, add the tomatoes and simmer for about 8-10 minutes until the brussels sprouts slices are mostly tender. Serve immediately as a great side dish to about anything.

To hurry the process along, you may want to steam the Brussels sprouts slices in the microwave for 1 to 2 minutes before frying them.

Radicchio - It's NOT Red Cabbage

Through some friends of the winery, I have become much more acquainted with Radicchio - a welcome addition to my cuisine and an Italian favorite. There are three types of Radicchio, di Chioggia, seen on the left, Treviso, seen on the right, and Castelfranco of which I do not have a photo. It is shaped like the Treviso but is white with small red flecks. Each type is named for the village in Northern Italy from which it originated. I have found the di Chioggia at most grocers and Treviso at Cosentinos and Lunardis markets. I expect they may also be found at Whole Foods. Below, find two recipies from a friend of the winery, Laura Ness, which have also been tested by your host.

Radicchio and Treviso Romanesco

INGREDIENTS

½   head Radicchio di Chioggia, chopped medium coarse

½   head Treviso, chopped medium coarse

½   bulb fennel, sliced very thin (use a mandolin if possible)

1    small white or torpedo onion, sliced thinly or ½ red onion, also sliced

2    chile peppers, Fresno, Anahein or Banana Sweet, seeds removed and chopped small

3    tablespoons olive oil

3    tablespoons chopped Italian parsley

1    tablespoon vinegar; fig balsamic, sherry, or pomegranate

½   cup Mediterranean olives; green, black or kalamata, pitted if possible

METHOD

In a large skillet, heat the olive oil over medium heat and add the chopped and sliced vegetables. As the mixture cooks, stirring frequently, add the chopped parsley and the vinegar. When the vegetables become tender, add the olives and cook for a few more minutes. Remove from the heat, season with artisan salt and pepper and serve immediately.

Serve with grilled sausages, roasted chicken or farfalle pasta. The earthiness and natural acidity of the Guglielmo Private Reserve Sangiovese beautifully complements the bold flavors of the Radicchio and Treviso and the richness of the olives.

Treviso and Castelfranco Salad

A colorful, vibrant and lively salad that can stand a dose of fresh ground pepper, perhaps both white and red. Will serve 4 to 6 quite easily.

INGREDIENTS

SALAD

½ head Radicchio Treviso, thinly sliced

½ head Radicchio Castelfranco, thinly sliced*

½ bunch Italian parsley, chopped fine

½ cup celery, sliced thinly

¼ cup dried cranberries

¼ cup roasted, unsalted sunflower seeds

*If you cannot find castelfranco, use two small heads of Belgian endive, also thinly sliced.

DRESSING

1 clove garlic

2 tablespoons apple cider, sherry or white balsamic vinegar

2 teaspoons sugar or like amount of sugar substitute

2 tablespoons EV olive oil

METHOD

Many people, myself included, do not like pieces of raw garlic in our food. To avoid this, place the garlic in a mortar and mash it well with the pestle. Add the olive oil and let it sit while slicing the vegetables. If you don't have a mortar and pestle, use a spoon and a small bowl. Strain into a small mixing bowl. Then, add the other dressing ingredients and whisk well until thoroughly mixed.

In a large salad bowl, toss the ingredients, dress the salad and sprinkle with the sunflower seeds before serving.

Pair this salad with Guglielmo's Rosatello - a crisp dry rose' style wine made from the Grignolino grape, which, once experienced, is never forgotten. It is not common in California or the Piedmont region of Italy from whence it originated, but makes an excellent addition to the winter table or a summer afternoon.

Radicchio and Leek Salad

INGREDIENTS

1/2 cup celery sliced very thin

1/2 cup fennel sliced very thinly (use the stem end)

1/2 cup leeks, white end and green end, sliced very thinly

1 cup chopped Redicchio di Chioggia

METHOD

For slicing these vegetables, I used a mandolin* at the smallest setting. For the celery, I sliced from the tops down, not the base, thus getting leaves and celery. For the fennel, the same thing, after removing the tougher parts of the stems. The leek had the tough green parts removed and the base cut off, and then both ends sliced evenly.

The dressing needed to counteract the bitterness of the Radicchio with a little sweetness. This recipe, while a little unusual, works wonderfully to complement this very pretty salad.

1 part aged balsamic vinegar

2 parts Emiles Port wine

If you must, you can add 1/2 part Extra Virgin Olive Oil, but it really doesn't need it.

*If you don't have a mandolin, go and get one. They are inexpensive (under $15) and can be used in many ways. Even slicing fingers.

Cutlets with Vermouth Sauce

INGREDIENTS

2-4      thin sliced cutlets of turkey, pork, chicken or veal

½        cup Emiles Sweet Vermouth

½        cup chicken broth

1         tablespoon Dijon or large grain mustard
1         teaspoon olive oil
1         teaspoon butter or butter substitute

1         teaspoon all purpose flour

1         tablespoon chopped Italian parsley or chives for garnish

METHOD

In a large skillet over medium-high heat, add the olive oil and brown the cutlets on both sides. Add the vermouth and chicken broth and braise for 4-5 minutes. Turn the cutlets over and braise for another 4-5 minutes. Remove the curlets and reserve

Meanwhile, mash the flour and butter together with your fingers and mix until it forms a paste. When the cutlets are done, strain the liquid into a small skillet. Using small bits at a time, over high heat, add the flour/butter paste and stir in to the liquid. When it thickens to the right consistency, remove from the heat. To serve, place a cutlet on each plate and pour the sauce over the cutlets. Garnish and serve

Porcini Polenta with Sun Dried Sauce

This recipe uses polenta made the day before and, perhaps, enjoyed with another meal. In this preparation, the dish will serve as a filling appetizer or side dish. The photo shows polenta made with red wine.

 

 

 

INGREDIENTS

1 cup dry white wine

½ cup finely chopped dried porcini mushrooms

1 cup polenta

4 cups water

½ cup grated parmesan or asiago cheese

1 dash salt

¼ cup sun dried tomatoes, rinsed, patted dry and chopped small

½ cup dry white wine

½ cup ricotta cheese

¼ cup grated hard cheese; manchugo, asiago, pecorino etc.

METHOD

POLENTA: In a small sauce pan, bring the wine to a boil and reduce the heat to low. Add the mushroom pieces and cover. In a large sauce pan on high heat, bring the water to a boil, add a pinch of salt, and gradually stir in the polenta meal. Reduce the heat to medium and, continually stirring, cook the polenta for about 10-12 minutes.

 

Stir in the mushrooms and their liquid and continue to cook and stir for about another 10 to 12 minutes until the polenta is really thick and will barely fall off the stirring spoon. Remove from the heat and stir in the grated cheese. If you wish to have part of the polenta this day, serve it now. Otherwise, , allow it to cool back to room temperature. Place into a cylindrical container no more than four inches wide and place into the refrigerator.

 

SAUCE In a small sauce pan, add the wine and tomatoes. Bring to a boil, reduce the heat, and simmer for 5-6 minutes. Puree the mixture in a small blender. Remove to a dish, and add the ricotta, mixing well

Remove the polenta from its container and slice into the needed number of slices, all about ¾ inch thick. Place on a microwaveable plate, cover the tops of the polenta slices with the sauce and cook for 1 ½ to 2 ½ minutes depending on the microwave power and the number of slices. Remove, sprinkle with the grated cheese and serve, 1 per person

Sherried Cutlets with Mushrooms

INGREDIENTS
4-6       thin sliced cutlets of turkey, pork, chicken or veal
2          tablespoons olive oil
2          cups sliced mushrooms, white or Cremini
1          cup Heritage dry white wine or similar
½         cup Emile’s Sherry
1          small onion, chopped
4          cloves garlic, minced
1          teaspoon fresh thyme leaves or dry thyme
1          teaspoon butter or butter substitute
1          teaspoon all purpose flour
1          tablespoon chopped Italian parsley for garnish

METHOD

In a large skillet over medium-high heat, add one tablespoon olive oil and brown the cutlets on both sides. Remove and reserve. Lower to medium heat, add the onions and garlic and cook for 4 to 5 minutes until they are transparent. Add the second tablespoon of oil and the mushrooms. Cook the mushrooms, stirring occasionally, for 3 to 4 minutes. Add the sherry, wine, cutlets and thyme, reduce the heat to low and simmer for about 10 minutes.

Meanwhile, mash the flour and butter together with your fingers and mix until it forms a paste. Set aside. When the cutlets are done, strain the liquid into a small skillet. Using small bits at a time, over high heat, add the flour/butter paste and stir in to the liquid. When it hicens to the right consistency, remove from the heat and pour over the cutlets.

Serve over pasta, rice or polenta with a steamed green vegetable and a medium bodied red wine, such as Barbera or Sangiovese or the three TRE red wines.

 

Stuffed Tomatoes or Peppers

INGREDIENTS

4 medium tomatoes

2 medium red, yellow or green Bell peppers

FOUR CHEESE STUFFING

1 cup Arborio rice

2 tablespoons chopped chives or scallion greens

¼ cup each of four of the following cheeses:

Parmesan Fontina Mozzarella Monterey Jack

Ricotta Edam Gouda Havarti

In a sauce pan, add three cups of water, bring to a boil and add the one cup of rice. Boil for 8 minutes, drain and allow it to cool. Grate the parmesan and any other cheese that can be grated. Dice the other cheeses (except Ricotta) into ¼ inch dice. Mix all the cheeses together, mix in the chives, then add the rice when it has cooled.

RICE AND SALAMI STUFFING

½ cup Arborio rice

½ cup Molinari salami

½ cup Mozzarella cheese, diced ¼ inch

½ cup Parmesan cheese, grated

In a sauce pan, add three cups of water, bring to a boil and add the one cup of rice. Boil for 8 minutes, drain and allow it to cool. Grind the salami to hamburger size in a blender or food processor. When the rice cools, mix the two cheeses, rice and the salami.

METHOD

Preheat the oven to 325 for tomatoes or 350 for peppers. Place an oven rack about 7 inches from the top of the oven. Cut the tops off the vegetables, retaining them. Cut the inside seeds and ribs out of the vegetables, leaving a cup. Be careful to not pierce the outside of the vegetables

Stuff the vegetables with your choice of stuffing, replace the tops, place on a baking sheet and put into the oven. Tomatoes should cook about 15 minutes, peppers about 30 minutes. Remove and serve.

Braised Fish with Dilled Rice

INGREDIENTS

2-3  Fillets of Tilapia, Flounder, Sole, Swordfish, or other

          mild fish, 1/4 to 3/8 inch thick,about ¼ pound each

1     cup Arborio rice

3     cups boiling water

1     tablespoon dried dill weed

½    cup dry white wine, like TRE Chardonnay

¼    cup sherry wine vinegar

2     tablespoons fresh squeezed lemon juice

½    tablespoon butter or butter substitute

½    tablespoon all purpose flour

½    cup chopped flat leaf parsley

 

METHOD

In a large sauce pan, add three cups water. Bring to a boil and add 1 cup Arborio rice. Boil for 8 minutes, drain and add 1 tablespoon dried dill. Stir well and set aside.

 

In a small dish, work the flour and butter together with your fingers until it forms a paste. Cover and braise fish with 1 cup white wine for 7-10 minutes, turning once. . Remove fish and cover to keep warm. To the skillet, add the sherry vinegar and lemon juice. Cook over high heat until reduced by half. Slowly add and stir in the butter/flour paste until sauce is slightly thickened. May not need all of it.

 

Serve fish on a bed of dilled rice, pour sauce over the fish and sprinkle with chopped flat leaf parsley. Make sure you have a bottle of chilled Reserve Pinot Grigio on hand to accompany this dish. Serves as many portions as fillets were purchased

Turkey Picatta

Turkey slices or Chicken slices made with this recipe will bring new tastes to the table.

INGREDIENTS
1 Turkey Breast, sliced thinly (about 1/4 inch)
1 1/4 cup chicken broth, unsalted or low salt
1/3 cup Guglielmo dry white wine
1 tablespoon all purpose flour
2 tablespoons water
2 tablespoons butter or butter substitute
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 tablespoon capers, drained, rinsed and drained
3 tablespoons fresh chopped Italian parsley plus some for garnish


METHOD
Pat the turkey slices dry with paper towels. Lightly oil a large skillet and heat until oil is almost smoking. Fry the turkey slices, turning once, until golden brown on both sides. Transfer with tongs to a plate and cover to keep warm.

In a large sauce pan, boil the stock and wine until reduced by half to 3/4 cup, about 3 to 4 minutes. Whisk together the flour and 2 tablespoons of water in a separate cup then slowly whisk into the stock mix.Bring back to a boil for one minute, stirring constantly. Remove from the heat and stir in the butter and lemon juice. Add the capers and mix in the 3 tablespoons of chopped parsley. Mix thoroughly.

Arrange the turkey slices on a serving plate or individual plates, pour the warm sauce over the turkey, sprinkle with the garnish and serve.

Serves 2 to 3. Can be made with chicken breast, also sliced thinly. Try it with pre-formed ground turkey patties.

Cannellini and Mussel Stew

A recipe inspired by Spanish wines, but very good with Italian white wines. Serves 2 as a main dish or 4 as a small plate dish. The attached photo shows one half of the amounts in this recipe.

 

INGREDIENTS

2 pounds mussels, scrubbed

¾ cup Emiles Sherry

¼ cup TRE Chardonnay

           ¼ cup olve oil

4 cloves garlic, minced

2 cans (14oz) Cannellini beans, rinsed and drained

1 pinch (or more ?) red pepper flakes

2 tablespoons chopped flat leaf parsley fr garnish

Toasted crusty bread slices to accompany

METHOD

In a large sauce pan or deep skillet, combine the wines and the mussels. Bring to a boil and cook covered for 3-5 minutes until the mussels open. Remove from the heat and let cool. Remove the mussels from the shells, tossing out any that are not open, and discarding the shells ( unless you wish to use a few for garnish.) Strain the broth and reserve one cup.

 

Clean out the pan and add the olive oil, minced garlic and pepper flakes. Saute for a few minutes on medium heat for 1 minute. Add the broth and mussels and simmer for 3-4 minutes. Add the beans and parsley and continue simmering for another 3-4 minutes.

 

Serve with the toasted crusty bread and a chilled bottle of Guglielmo Pinot Grigio.

 

Based upon a recipe in : Food and Wine Magazine

Sherry Vinegar

Yes, Virginia, there IS Sherry Vinegar and Guglielmo has it. A short while ago, I was looking for Sherry Vinegar for a recipe I wanted to test. I couldn't find it anywhere; major supermarkets, specialty stores, and not even Joe. Then Virginia came in the tasting room and asked if the winery carried it. Determination eventually turned to success and now,  we do. Made from sherry wine by the people in Spain who make sherry wine,  it has very unusual flavors and is Spains answer to Italian balsamic vinegar. Look for more information later in a separate page: for now just a simple recipe for sherried onions - roasted and glazed with sherry vinegar, great over a steak. Or, make yourself famous with these onions and mushrooms on a hamburger.They are so good, you could serve them as a side dish for many things - try them and then let your imagination go wild.

INGREDIENTS
1 large white or small bunch of cipollini onions
3 tablespoons olive oil
1 teaspoon fresh thyme leaves
1/4 cup sherry vinegar
1/4 cup sherry wine
1 teaspoon brown sugar

METHOD
Preheat the oven to 425 degrees. Cut the onion in half and slice thinly. In a large sauce pan, bring several cups of water to a boil and add the sliced onions. Boil for 3-4 minutes until tender.

Drain the onions and place them in a baking dish with the vinegar, sugar, olive oil and thyme. Bake uncovered for 12 minutes. Remove the onions from the baking dish to a skillet and add the 1/4 cup of sherry. Saute until the lquid is absorbed and the onions begin browning. Serve and enjoy.

Why Are They So Expensive ?

A good question. The Strianese on the left in a small can cost the same as the DiNapoli in a large can on the right. Twice as much per ounce? Yes, because the Strianese are San Marzano tomatoes, hand picked and processed from a small region in the south of Italy, and considered by many chefs to be the very best in the world. The DiNapoli Italian style tomatoes, while very good, are mechanically harvested in the US where ease of process can be more important than quality and taste. The Strianese have the two seals required to be official San Marzano tomatoes. controlled by the European Union and the San Marzano growers association.

For the full story, read the background article found by clicking on the San Marzano tab at the top of this blog. Then, try them out. Visit here a bit later for a simple pasta sauce made from the very best tomatoes in the world - yes, better than home-grown.

San Marzano sauce

Well, I promised a simple recipe for San Marzano pasta sauce, so here it is. Some folks said I should show pictures of the finished dishes, but I am not a food photographer as I am sure you will agree. This photo is the finished dish

INGREDIENTS
One can San Marzano tomatoes, mushed by hand or implement

1/2 package (8 ounces) of your favorite fast cooking Fettuccini

basil

flat leaf parsley

garlic powder (1 tablespoon)
fresh grated Parmesan cheese 
 

If you are using dried herbs, one tablespoon each added to the tomatoes before cooking. For fresh herbs. two tablespoons each added after the sauce and pasta are combined.

METHOD
Heat the tomato sauce for five minutes before starting to heat the pasta water since the pasta will cook in four minutes. When the pasta is cooked al dente, drain and add the sauce and fresh herbs. Sprinkle with the cheese and serve. Dinner done in 15 minutes. Serves two as a main course or four as a side dish.

Black Olive Soup - an Italian Crema

In Italian, a crema is a puree that is thickened with potato. This soup is quite thick and should be served in small quantities either as a soup course or as an anti-pasto as shown here.

INGREDIENTS

1 small white onion, minced

2 cloves garlic, minced

3 tablespoons olive oil

2 ½ cups chicken stock

2 large cans (6 oz) pitted black olives, chopped

½ cup marsala wine

1 small golden potato, diced

1 Pinch black pepper, freshly ground

METHOD

In a large sauce pan, add the olive oil and warm over medium heat. Add the onion and garlic and sauté for 4 to 5 minutes until onion is translucent. Add all the remaining ingredients, bring to a boil for three minutes and then reduce to simmer. Cover and simmer for 15 to 20 minutes, stirring occasionally. Remove from heat and, in small batches, puree in a blender or food processor. Serve hot, garnished with chopped Italian parsley.

As an anti-pasto, serve with either Sauvignon Blanc or Rosatello. As a soup dish, a medium red like Sangiovese or a continuation of the pasta wine.

Whole Wheat and Oatmeal Pancakes

Just finished brunch and, while cooking, decided to write down my pancake recipe. To paraphrase the plastic bag commercial: these are not Wimpy but Healthy, Healthy, Healthy

INGREDIENTS
1/4 cup 1 Minute Quaker Oats
2/3 cup water
Put these in a bowl in the microwave for 1 to 1.25 minutes (They are 1 minute oats, no?) Be sure it cools before adding to the rest of the ingredients I tried to mix the remaining ingredients in the oatmeal bowl, but it will probably be better to use a second bowl.

1/4 cup whole wheat flour
3 teaspoons brown or raw sugar
1 teaspoon baking powder
1 medium to large egg
2 teaspoons olive oil
4 tablespoons reduced fat (2%) milk
   a tiny pinch of salt

METHOD
Whisk this all together in a large bowl then add and whisk in the oatmeal . Use 1/2 cup of the mixture for each pancake. Makes about 4 six-inch pancakes when cooked over medium-high heat in - of course - a frying pan. When turning the pancakes over, be very careful - they are quite tender

Red, White and Green Potato Salad

INGREDIENTS

2     pounds Red potatoes, cubed ½ inch

1/2  cup celery, finely chopped (1–2 stalks)

1/2  cup green onion tops chopped, just the green parts (3-4 onions)

1/2  cup white onion, chopped

1/2  cup green Bell Pepper, chopped

1/2  cup red Bell Pepper, chopped

2     tablespoons finely chopped fresh Italian parsley

1     cup Creamy Garlic Parmesan Dressing

2     tablespoons prepared Dijon mustard

2     tablespoons dried dill weed

2     tablespoons olive oil

METHOD

Cube the red potatoes and steam them for about 8-10 minutes until cooked through but still firm. Meanwhile, chop the vegetables finely and place them in a large bowl, mixing them well. In a second bowl mix the dressing, mustard, dill and olive oil..

When the potatoes are done, drain them and place them into cold water for 2-3 minutes, then drain again. Mix the potatoes with the chopped vegetables. Add the dressing to cover all the potatoes and vegetables and mix well. Either serve warm or refrigerate overnight and serve cold.

Portobello Skillet

Added a photo of the finished dish in January, 2011. Also tried this with a Reserve Syrah wine and it was a wonderful match.

INGREDIENTS

2    chicken breasts, pork chops or 6 boneless chicken thighs

2    medium (5-6 inch wide) Portobello mushrooms

2    medium to large tomatoes, cut into 1 inch pieces

1    medium white onion, chopped

½   cup and ¾ cup broth (beef, chicken or vegetable)

½   cup and ¾ cup white wine

¼   cup dry sun-dried tomatoes, chopped small *

½   cup Arborio rice

2    cloves garlic, or as much garlic as you like, minced or put through a press

½   cup chopped fresh basil leaves

½   cup grated Asiago cheese, or similar

      olive oil

*The sun-dried tomatoes in olive oil will work, but the dry ones give you much more flavor.

METHOD

Cut the meat into bite-sized portions. Slice the mushrooms into 1 inch wide slices and then cut those in half length-wise. In a small sauce pan, heat 1/2 cup wine and 1/2 cup broth. Take off heat and add the chopped, sun-dried tomatoes. Simmer on low heat for 15 minutes while preparing the rest of the ingredients. In another sauce pan, put 3/4 cup wine and 3/4 cup broth and bring to a boil. Add the Arborio rice, reduce heat and boil for exactly 8 minutes. Remove from heat and strain the rice into another pan. Cover and keep warm.

Heat a large skillet and add 5-6 tablespoons of olive oil. Add the meat and sauté on medium to high for 3-4 minutes until seared on all sides. Reduce heat to medium-low, add the mushrooms and sauté for another 2-3 minutes. Add the onion and sauté 2-3 minutes. Add garlic, stir well into mixture, and then add sun dried tomatoes and liquid.

Continue cooking until liquid is absorbed, then add chopped fresh tomatoes and cook for 2 minutes. Add the rice and cook for 1 more minute. Remove from heat and serve immediately. Sprinkle each serving with Asiago cheese and garnish liberally with fresh chopped basil. Serves 3 to 4.