A tasty side dish to spice up any meal. What do you mean - "No one eats carrots!" They will now.
INGREDIENTS
6 medium carrots, peeled and sliced thin
1 cup fresh orange juice
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 tablespoon butter or butter substitute
METHOD
In a medium sauce pan, cover the carrots with water and bring to a boil. Boil for 3 to 4 minutes, remove from the heat and drain. In a large skillet, combine the carrots, orange juice, coriander, cumin and cinnamon . Simmer over medium heat, stirring occasionally, until the carrots are very tender, 10 to 12 minutes.
Remove from the heat and drain, reserving the cooking liquid. Run the carrots through a food mill or food processor to pulverize them. Set aside.
Return the cooking liquid to the sauce pan and simmer over medium heat until it is reduced to 1/4 cup. Combine the pulverized carrots with the liquid, stir and reheat. When heated, remove from the sauce pan to a serving dish and serve.
Based on a recipe from Food and Wine magazine, May 011
This is a thick, rich soup with wonderful undertones of peanuts and lemon. It should be served in small portions. Contains 6 to 8 servings. Pair with Guglielmo Estate Rosatello or Reserve Pinot Noir
INGREDIENTS
1 tablespoon olive oil
1 medium white onion, chopped (1/2 to 3/4 cup)
2 cloves garlic, minced
1 teaspoon dry powdered ginger
1/2 teaspoon dry cumin
1 pinch cayenne pepper
1 sweet potato, peeled and cubed to 1/2 inch (about 2 1/4 cups)
2 cups chicken or vegetable broth
1 cup dry white table wine
3 tablespoons plain, unsweetened peanut butter
1 tablespoon butter or butter substitute
2 tablespoons lemon juice
METHOD
In a large sauce pan over medium heat, add the olive oil and onion. Simmer for 5 to 6 minutes until translucent and add the garlic. Simmer 1 minute and add the ginger, cumin, cayenne pepper, sweet potato, broth and wine. Bring to a boil, reduce heat to medium-low, cover and co0ok for about 15 minutes until the sweet peppers are tender.
Remove from the heat and, using batches if necessary, place into a blender or food processor and process until pureed. Return to a clean sauce pan and stir in the peanut butter and lemon juice. Stir over low heat until the peanut butter is completely melted and combined. Serve in 3 to 4 ounce portions.
From ideas in a recipe at Food.com
I love fennel, both cooked and raw, and I really like this wonderful side dish. It is just for those who really like fennel but it could change some minds.
INGREDIENTS
2 medium fellen bulbs
2 tablespoons olive oil
1 pinch salt
1 cup dry white table wine
METHOD
Discard the outer, tough layers of the fennel bulbs. Cut off the fronds and stems. Cut the bulbs through the core into 1 inch thick wedges. In a large skillet, warm the olive oil over medium heat. Add the fennel wedges cut side down and sprinkle with a tad of salt. Simmer each side of the fennel until lightly browned, turning as required.,about 10 to 12 minutes.
Reduce the heat to low, add the wine and cook, covered, until the fennel is tender, about 10 to 12 minutes. Turn occasionally to braise all parts of the fennel. Serve immediately.
To vary the flavors of this dish, change the type of wine used to braise the vegetables. Try a fruity rose such as Guglielmo Estate Rosatello. Perhaps a Muscato or a Gewurztraminer, a dry Sherry or a Marsala for a sweeter taste.
Based on an idea found in Food and Wine magazine, April 2011
Quick fried ginger flavored beef with a spicy and fruity sauce over rice, either brown or white. Simple yet easy. Pairs well with Guglielmo Estate Rosatello rose wine or, if you wish a red, with Guglielmo Estate Petite Sirah. Will serve two to four.
INGREDIENTS
2 tablespoons soy sauce
2 tablespoons dry white wine
1 teaspoon dry powdered ginger
1 teaspoon all purpose flour
1 pound beef sirloin, cut to 1/4 inch wide slices
2 tablespoons olive oil, divided
1 small white onion, chopped fine
1/2 cup chopped celery, leaves included
4 cloves garlic, minced
2 ripe mangoes,peeled, sliced and chopped
1/2 cup orange juice
METHOD
In a medium bowl, combine the soy sauce, wine, ginger and flour. Whisk well to combine and coat the sirloin slices with this mixture and set aside. Reserve the soy sauce mixture.
In a large skillet, add 1 tablespoon of olive oil over medium heat. Add the prepared beef slices and cook, turning occasionally, until browned on both sides and cooked through, about 4 to 5 minutes. Remove from the heat and set aside, covered to keep warm.
In a second skillet over medium heat, add 1 tablespoon of olive oil, the onion and celery. Simmer for 4 to 5 minutes until the onion becomes translucent and add the garlic. Simmer for1 minute and add the mango, orange juice and reserved soy mixture. Cook for 4 to 5 minutes.
Meanwhile, reheat the beef in a skillet for 1to 2 minutes. When the sauce is completed, place the sauce over prepared white or brown rice and add the beef slices on top of the sauce. Serve immediately either family style or on individual serving plates.
Based on an idea from www.beefrecipes.us
INGREDIENTS
5 ounces baby spinach
3 ounces baby arugula
5 large eggs
3 egg whites
2 tablespoons Parmigiano-Reggiano cheese or like type
1 tablespoon olive oil
2 medium shallots, halved lengthwise and thinly sliced
1 tablespoon fresh thyme or 1 teaspoon dried
METHOD
Preheat the oven to 400 F degrees. Grease the sides and bottom of a 9 inch round ovenproof baking dish. In a medium skillet, bring 1/4 cup of water to a boil and add the spinach. Cook, turning, until just wilted. Remove to a colander and repeat with the arugula. Gently squeeze the vegetables dry with paper towels and coarsely chop them. Set aside.
In a bowl, whisk together the eggs and egg whites with a pinch of salt and black pepper. Add the cheese and mix in. Set aside. Wipe the skillet clean and add 1 tablespoon olive oil. Cook the shallots over medium heat until they are tender, about 3 to 4 minutes. Remove from the heat and mix in the thyme and reserved chopped greens. Cool to room temperature.
Combine the vegetables with the egg mixture and stir to mix. Pour into the prepared baking dish and bake on the top rack g the oven for 8 to 10 minutes until the fritatta is well set. Remove and allow to cool for a few minutes before inverting onto a serving plate. Cut into small wedges and serve.
INGREDIENTS
1 cup brown rice
3 cups low fat chicken broth
1 tablespoon lemon jiice
1/2 teaspoon ground cinnamon
1/2 teaspoon powdered ginger
1/2 teaspoon ground coriander
1/2 teaspoon salt
METHOD
Place the brown rice and the broth into a medium sauce pan and bring to a boil. Stir once or twice, lower the heat to low and add the lemon juice, cinnamon, ginger, coriander and salt. Mix well, cover and simmer for 40 to 45 minutes until the rice is tender and has absorbed all the liquid. Remove from the heat and fluff the rice. Serve immediately to 4 or 6 individuals.
INGREDIENTS
1 1/2 cups couscous
1 cup fresh or frozen peas
6 tablespoons olive oil, divided
2 cups finely diced zucchini,(3 -4 medium)
3 tablespoons lemon juice
1 cut toasted or roasted sliced almonds
1/2 cup chopped flat leaf parsley
1/2 cup thinly sliced scallions, white and green parts
1/4 cup chopped mint leaves
salt, ground black pepper and crushed red pepper to taste
METHOD
In a medium sauce pan, pour 1 1/2 cups of boiling water over 1 1/2 cups couscous and let it stand for 5 minutes. In another saucepan, cook the peas in 1/2 cup of water for 1 to 2 minutes. Drain the peas, reserving 1/4 cup of the liquid. Set aside.
In a skillet, heat 3 tablespoons of the olive oil over medium heat and add the diced zucchini. Simmer for about 3 minutes until tender-crisp, remove from the heat and pour into a large serving bowl.Allow the zucchini to cool to room temperature.
In a small bowl, mix the 1/4 cup of pea cooking water with 3 tablespoons of olive oil and 3 tablespoons lemon juice. Fluff the couscous and pour this mix over it, stirring. Combine in the serving bowl with the zucchini and add the peas, almonds, parsley, scallions and mint. Stir well, season to taste and serve.
This is a different way of cooking fish that is open to many variations in the elements with which it is cooked and the sauces with which it is served. It is shown here accompanied by a Thai peanut sauce - a great combination.
INGREDIENTS
2 tablespoons sesame oil
2 tablespoons lime juice
2 scallions, green and white parts, sliced thinly
3-4 fish fillets; tilapia, flounder, halibut, sand dabs, etc. about 2 pounds
METHOD
Find a pie plate, glass or metal, that will hold the fish fillets. Then find a deep skillet with a cover that will hold the pie plate. Next, find three ramekins, or something similar, that will fit inside the skillet with the pie plate on top and still allow the skillet cover to fit.
Placed an inch of water in the skillet and some in the ramekins also. Place the pie plate in the skillet over the ramekins and add the sesame oil and lime juice. Put the fillets into the pie plate, turning each to cover with the liquids. Add the scallions.
Bring the water in the skillet to a boil, cover. Reduce the heat to a simmer and steam the fish for about 8 to 10 minutes until it flakes easily. Either remove the fish from the pie plate to individual serving plates or remove the pie plate from the skillet before before removing the fish to individual plates, which ever seems easiest and safest. Pour the cooking liquid from the pie plate into a serving dish and pass with the fish or use another sauce to accompany the fish.
Fish with rice is a world-wide staple dish. Lemon with fish is also a common idea. This recipe copies both ideas in a unique method.
INGREDIENTS
4 medium sized fish fillets (about 1/2 pound each); halibut, tilapia, flounder, etc.
2 teaspoons olive oil
4-8 lemon slices
1 tablespoon fresh chopped flat leaf parsley
1 recipe Lemon Rice (see elsewhere in this blog)
METHOD
Place the fillets on a broiling platter and brush olive oil over both sides. Dip the lemon slices in the parsley and place next to the fillets. Broil the fillets in the oven, about 6 to 7 inches from the heating element, for 10 to 12 minutes until the fish flakes easily. Remove from the broiler.
On each serving plate, make a bed of Lemon Rice and add a fillet on top of the rice. Place the roasted lemon slices on top of the fillets, sprinkle with more parsley and serve.
For a simple lemon rice, add 2 tablespoons lemon juice to 4 cups of water and boil 2 cups of Arborio or Carniroli rice for 8 minutes in the lemon flavored water. If there are ends of the lemon left from slicing, throw them into the water also, removing them before draining the rice.
Lemon flavored rice is a great side dish with almost any fish recipe or as a simple pilaf for other foods
INGREDIENTS
2 small shallots, sliced thinly
2 tablespoons olive oil
1 cup Arborio or carnaroli rice
2 cups vegetable broth or 1 cup chicken broth and 1 cup water
freshly grated peel from one lemon
juice of 1 lemon
1/2 cup fresh ricotta cheese
1 tablespoon butter or butter substitute
2 teaspoons fresh marjoram or 1/2 teaspoon dried
METHOD
In a large sauce pan combine the shallots and olive oil with a pinch of salt and simmer over medium-low heat. When the shallots are tender, about 5 to 6 minutes, add the rice and cook stirring, until the rice begins to sizzle, about 3 to 4 minutes. Add the wine and cook until it s absorbed. Stirring constantly, add 1/2 cup of the broth and cook until it is absorbed. Continue adding small amounts of broth while constantly stirring for about 12 to 13 minutes.
Add the lemon juice and continue stirring and adding broth until the rice is creamy, tender and al dente, about 18 to 20 minutes total. Remove from the heat and add the ricotta cheese, butter, marjoram and grated lemon peel.Stir well and allow it to sit for about 5 minutes before serving. Will serve 2 to 4 people depending on serving size.
Based on a recipe in La Cucina Italiana magazine, November/December 2008
INGREDIENTS
3 cups water
1 cup Eredita ruby port
1 dash vanilla extract
3 pears, peeled, cored and cut in half lengthwise
cinnamon for garnish
METHOD
In a large sauce pan, combine the water and port wine, vanilla and the halved pears. Bring to a simmer, cover and poach, turning occasionally, until the pears are soft yet still maintain their shape, about 12 to 14 minutes. With a slotted spoon, remove the pears from the poaching liquid and place into a bowl. Allow to cool for a few minutes and refrigerate.
Prepare one recipe of Berry and Cabernet sauce, from this blog and refrigerate.
When the pears and the wine sauce are both well chilled, place a single pear half into each individual serving dish and add a few spoonfuls of the wine sauce. Sprinkle with a little cinnamon and serve.
Partially based upon a recipe from the Internet, FoodNetwork.com
This is a wonderful sauce that is good with sliced beef, duck, pork or salmon. Or, if you don't have any meat to put it on, try it with the optional chocolate on a little vanilla ice cream. Just a little, now!
INGREDIENTS
1 cup Chaucer's Blackberry wine
1 cup Reserve Cabernet Sauvignon wine
3 tablespoons granulated cane sugar
METHOD
In a medium sauce pan over medium heat, add both of the wines and the sugar. Reduce the heat to medium-low and simmer until the liquid is reduced by half, about 12 to 15 minutes. Remove from the heat and allow the sauce to cool before serving.
OPTIONS
(1) use Reserve Merlot or Reserve Zinfandel instead of the Cabernet.
(2) Instead of using Chaucer's Blackerry wine, try it with Chaucer's Raspberry wine.
(3) Reheat the sauce made with either Chaucer's wine and add 1 tablespoon of semi-sweet baking chocolate. Heat over low heat until the chocolate is melted and absorbed.
This simple soup is lush and smooth and fully reflects the quality and character of the wine used to make it.
NGREDIENTS
2 tablespoons butter r butter substitute
1 medium red onion, chopped (1 1/2 cups)
2 cloves garlic, chopped
2 cups beef broth
2 cups PR Zinfandel or PR Merlot
1 small to medium Yukon Gold potato, chopped (3/4 cup)
1 teaspoon aged balsamic vinegar
2 bay leaves
METHOD
In a medium sauce pan over medium heat, melt the butter and add the chopped red onion. Simmer for 4 to 5 minutes until tender and add the garlic. Simmer for 1 minute and add the beef broth, red wine, potatoes, balsamic vinegar and bay leaves. Bring to a boil, reduce the heat back to medium and simmer for 12 to 14 minutes until the potatoes are soft and tender.
Remove from the heat, allow the soup to cool for a few minutes, and remove the bay leaves. Working in batches if necessary, remove to a blender or food processor and process to a puree. Remove to individual dishes or to a serving bowl and serve.
This soup pairs well with TRE Cabernet, TRE Syrah or Private Reserve Zinfandel.
Chicken breast cooked with Picatta ingredients and a little more. Makes a very tasty and moist dish.
INGREDIENTS
2 tablespoons olive oil
2 chicken breasts, skinless and boneless
1 medium white onion, chopped
2 cloves garlic, minced
1/2 box POMI crushed tomatoes (13 ounces)
1 can (6 ounce) pitted whole or sliced black olives
2 tablespoons capers. drained, rinsed and drained
2 tablespoons lemon juice
1 teaspoon dried oregano
METHOD
In a large sauce pan, heat the olive oil over medium heat and add chicken. Brown the chicken on all sides, 3 to 4 minutes per side, and remove, reserve. Add the onions. Simmer 4 to 5 minutes until the onions are translucent and add the garlic. Simmer 1 minute and add the tomatoes, olives, capers, lemon juice and oregano, stirring well. Return the chicken to the pan and bring to a boil. Reduce heat to a simmer and cook, covered, for 13 to 15 minutes until the chicken is cooked through.
Remove the chicken breasts and slice lengthwise into 3 or 4 slices. Put slices into individual serving bowls, spoon over some of the olives and sauce and serve immediately.
Based on a recipe from Better Homes and Gardens magazine through BHG.com
What?? Another pancake recipe?? Sure, they are much cheaper to make at home, they are a lot more healthy than going to ....... and they are fun. Besides, what else do you do with leftover brown rice, and where else can you get healthy pancakes?
INGREDIENTS
1/4 cup pre-cooked brown rice
4 tablespoons low fat (2%) milk
1 large egg
2 teaspoons olive or canola oil
1/4 cup whole wheat flour
2 teaspoons brown or raw sugar
1 teaspoon baking powder
a tiny pinch of salt
METHOD
Place the brown rice, the milk,egg and oil into a blender or food processor and process for 3 to 4 minutes, until pureed as much as possible; it may remain a little lumpy, but that is OK.
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Mix the remaining ingredients together in a separate medium bowl, pour in the lumpy liquid from the blender and mix with a whisk. If it seems a little thick - it should be pretty runny - then add 1 tablespoon of milk at a time and whisk it in. Use about 1/4 cup of this mix for each pancake.
This recipe will make about 4 six-inch pancakes when cooked over medium-high heat in - of course a frying pan. Non-stick works best; otherwise add a little butter to the pan before the first pancake is put into it. Cook each pancake about 1 to 2 minutes per side, turning when real bubbly and the edges are are beginning to dry. When turning them over, be careful; they are quite tender.
The bitterness of the radicchio is offset by the sweetness of the aged balsamic vinegar for a simple yet elegant soup.
INGREDIENTS
3 tablespoons olive oil, divided
1 small white onion, chopped
2 ribs celery, diced small
3 cloves garlic, minced
4 cups chicken broth
1 small Yukon Gold potato,peeled and diced (1/2 cup)
3 teaspoons aged balsamic vinegar
salt and black pepper to taste
1 head Royal Rose radicchio, chopped small
METHOD
In a large sauce pan, add 1 tablespoon olive oil and warm over medium heat. Add the onions and celery and simmer for 5 to 6 minutes until tender and translucent. Add the garlic and simmer for 1 minute before adding the broth and potato. Bring to a boil, reduce the heat to a simmer and cook for 8 to 10 minutes until the potatoes are tender. Working in batches if necessary, remove to a blender r food processor and puree.
Remove the puree to a clean sauce pan and add the balsamic vinegar and season to taste. Reduce the heat to low. Ina large skillet, add 2 tablespoons of olive oil and heat over medium high. Add the radicchio and simmer until it is very tender, about 7 to 8 minutes. Remove from the heat and stir into the potato soup.
Remove from the heat, divide into individual serving bowls and serve. Pair the 4 large or 6 medium servings with TRE Merlot or Private Reserve Chardonnay.
A simple and quick recipe to make delicious, crunchy, moist baked chicken.
INGREDIENTS
2 medium white onions, sliced thinly
2-3 tablespoons olive oil
1-3 chicken breast halves, skinless and boneless
dried tarragon
smoked paprika
1/4 cup polenta mix
METHOD
Preheat the oven to 350 F degrees.In a baking dish, arrange the sliced onions evenly across the dish. Pour the olive oil onto a plate or shallow bowl and drench the chicken breasts on both sides in the oil. Sprinkle the paprika and tarragon over the chicken. Turn them over and do the second side the same way. Put the polenta mix onto another plate and roll the chicken breasts in the polenta mix, being sure all parts of the chicken are covered.
Place the chicken on top of the onions in the baking dish.Bake in the middle of the oven for 40 to 45 minutes, remove and serve with your choice of vegetable.
A tasty side dish to spice up any meal. What do you mean - "No one eats carrots!" They will now.
