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.