Beef and Bean Casserole

INGREDIENTS

2    tablespoons olive oil

1    pound London broil, diced ½  inch

2    cups white onions, chopped

4    cloves garlic, thinly sliced

1    can (15 ounces) tomato sauce

½   cup dry red table wine

2    tablespoons dried parsley

2    tablespoons dried sage

4    anchovy fillets, chopped

2    cans (15 ounces) cannellini beans, rinsed, drained

METHOD

In a large skillet over medium-high heat, add the olive oil and swirl to coat. When warm, add the beef chunks and brown on all sides, about 4 to 5 minutes. Transfer to a bowl and set aside.

Add the onions to the skillet and cook until translucent, about 4 to 5 minutes. Add the garlic and cook for 1 minute. Add the tomato sauce, the red wine, the parsley and sage, and the anchovies to the skillet. Cook the sauce for 4 to 5 minutes, stirring occasionally.

Add the beef cubes and beans to the sauce and bring to a boil. Reduce the heat to a low simmer and cook, covered, for 25 to 30 minutes or until the beef is thoroughly cooked and tender. Remove from the heat and transfer to individual serving dishes.

Loosely based on  a recipe in Better Homes and Gardens  magazine.

Watermelon Sangria

A cool refreshing summer treat.

INGREDIENTS
½   ripe watermelon
      Guglielmo Private Reserve Sangiovese wine*
      Triple Sec liquor
      sliced strawberries
      orange or lemon slices (optional)

METHOD

Scoop all the red part out of the watermelon and chop into small pieces. Place the watermelon into a blender, in batches, and pulse until it is liquefied. Do not process too much – we do not want to puree the seeds. Pour into a sieve over a large bowl and stir and press the bulk to extract all the liquid – you should have 5 to 6 cups.

The proper ratio for the Sangria is 2 cups watermelon, 2 cups wine and ½ cup Triple Sec. Pour into a serving container, float some strawberry slices and orange slices on top, chill and serve.

*NOTE: This recipe will probably work with Barbera, Carignane, Grignolino, TRE White Zinfandel or even Emile’s Heritage Red for a stronger mix.

For a different approach, cut off one side of the watermelon, remove all the watermelon being careful with the heart. Puree the outer parts of the watermelon, use a baller to make small watermelon balls. Make the Sangria as above and float the watermelon balls in the Sangria  using the hollow watermelon as a punch bowl.

Shrimp and Arugula

INGREDIENTS

1    tablespoon olive oil

1    teaspoon sesame oil

1    pound medium shrimp

1    teaspoon smoked paprika

2    cups red onion, roughly chopped

4    cloves garlic, thinly sliced

1    medium green bell pepper, diced to ½ inch

6    cups arugula, lightly chopped

1    tablespoon lemon juice

1    tablespoon red Vermouth or sweet sherry

METHOD

In a large skillet, add both oils over medium-high heat. Swirl to coat and mix and add the shrimp. Stir fry the shrimp until they turn completely pink and transfer to a large bowl. Sprinkle with the smoked paprika and set aside.

Add the onions to the skillet and cook for 5 to 6 minutes until translucent. Add the garlic and bell peppers and cook for 4 to 5 minutes until the peppers are tender-crisp. Add the arugula in two batches and cook until it is completely wilted.

 Mix the lemon juice and wine, add the shrimp to the skillet and pour the wine-lemon over them. Stir and simmer for 1 to 2 minutes until most of the liquid has evaporated and the shrimp are reheated. Serve immediately

Inspired by a recipe in Better Homes and Gardens magazine.

Spiced Lentils and Mushrooms

INGREDIENTS

½   cup brown or green lentils

2    cups water

2    cups Swiss chard or other similar greens

2    tablespoons butter

½   pound Crimini mushrooms, caps sliced

1    tablespoon sweet Sherry or Vermouth

1    tablespoon olive oil

2    cloves garlic, minced

1    teaspoon ground cumin

1    teaspoon ground coriander or cardamom

½   teaspoon turmeric

¼   cup chicken or vegetable broth

METHOD

Place the lentils and water into a medium sauce pan and bring to a boil. Cover and cook over low heat for 30 minutes until lentils are soft. Drain and set aside.

Meanwhile, prepare the greens by removing large stems and coarsely chopping the leaves. Set aside. In a medium sauce pan melt 2 tablespoons of butter over medium-high heat and add the mushrooms. Stir to coat, cover and cook, stirring occasionally, until the mushrooms begin to give up their juices, about 5 minutes. Stir in the wine and add 1 tablespoon of oil. Add the lentils and mix in the garlic, cumin, coriander and turmeric. Cook until fragrant, about 1 minute.

Add the greens and the broth, cook, stirring, until wilted, about 3 to 4 minutes. Remove from the heat and spoon into serving bowls.

Adapted from a recipe in Food and Wine  magazine.

Cucumber Daikon Salad

INGREDIENTS

1    tablespoon soy sauce

½   tablespoon lemon juice

½   tablespoon rice vinegar

1    small clove garlic, finely minced

2    cups thinly sliced English cucumber

4    ounces peeled, thinly sliced daikon radish

4    ounces baby arugula, lightly chopped

1    cup radish or daikon sprouts

2    tablespoons toasted sesame seeds

METHOD

In a large bowl, whisk together the soy sauce, lemon juice, rice vinegar and garlic. Add the cucumber and daikon and toss to coat. Set aside for 30 minutes at room temperature.

Add the arugula and sprouts to the bowl and toss to combine. Serve the salad sprinkled with the sesame seeds.

NOTES: I could not find daikon sprouts and used bean sprouts instead. It worked just fine. I was also out of sesame seeds and thus could not garnish the salad with toasted seeds. They were not missed, but try them if you have them. This makes a LOT of salad.

Adapted from a recipe in Food and Wine  magazine.

Beef Snow Peas

INGREDIENTS

3    tablespoons soy sauce

2    tablespoons rice wine vinegar

1    tablespoon brown sugar

2    teaspoons ground ginger

1    teaspoon cornstarch

3    tablespoons olive oil, divided

1    pound beef sirloin, cut into thin strips*

1    medium white onion, chopped

3    large cloves garlic, sliced

1    red bell pepper, diced to 1 inch

8    ounces snow peas, deveined, cut in half

1    can (8 ounces) sliced water chestnuts, drained

METHOD

In a small bowl, whisk together the soy sauce, vinegar, sugar, ginger and cornstarch. Set aside.

In a large skillet over medium heat, warm 2 tablespoons of oil.. Add the beef in 2 batches if necessary and stir fry each for 2 to 3 minutes or until thoroughly browned. Remove from the skillet to a plate and clean the skillet. Add 1 tablespoon of olive oil over medium heat and add the onions. Cook for 4 to 5 minutes until translucent and add the garlic.

Stir fry the garlic for 1 minute and add the bell peppers. Stir fry for 3 to 4 minutes until tender-crisp and add the beef strips, snow peas and water chestnuts. Cook until warmed through and pour on the soy mixture after re-whisking, stirring to combine. As the sauce thickens, remove from the heat and serve with cooked rice or noodles.

*NOTE: If the strips are long, it may be better to cut them in half, to under 2 inches long. This could also be done after they are browned.

Adapted from a recipe in  All Recipes  magazine

Pork Potatoes and Onions

INGREDIENTS

4    boneless pork chops

2    tablespoons all-purpose flour

2    tablespoons olive oil

¼   cup grated Parmesan cheese

4    Yukon Gold potatoes, peeled, sliced 1/8 inch

1    large white onion, thickly sliced

¾   cup beef broth

1    tablespoon lemon juice

METHOD

Dust the pork chops with the flour on both sides and set aside.  In a large skillet over medium-high heat, add the olive oil and swirl to coat. When hot, add the pork chops and cook until browned on both sides, turning once – about 4 to 5 minutes. Remove the skillet from the heat.

Sprinkle half of the cheese over the chops in the skillet. Arrange an even layer of potato slices on the pork chops and sprinkle the remaining cheese on top of the potatoes. Top the potatoes with the onion slices, mix the broth and lemon juice together and pour over the onions.

 Return the skillet to the heat and bring to a boil. Reduce heat to a medium-low simmer, cover and cook until the chops and vegetables are cooked through, as much as 40 minutes with thick pork chops. Serve immediately.

Adapted from a recipe in All Recipes magazine

Chicken Tuscan Style

INGREDIENTS

2    tablespoons olive oil

1 ½   pounds boneless, skinless chicken, cut to 1 inch pieces

½   green bell pepper, seeded, cut to 1 inch pieces

½   orange or yellow bell pepper, seeded, cut to 1 inch pieces

½   cup sun dried tomatoes (See Note)

6    cloves garlic, peeled, thinly sliced

1    teaspoon dried sage leaves

½   cup low sodium chicken broth

¼   cup half-and-half

½   tablespoon all-purpose flour

METHOD

Heat the olive oil in a large skillet over medium-high heat and add the chicken pieces. Cook for 5 to 6 minutes, stirring occasionally, until browned on all sides. Add the pepper pieces, sun dried tomatoes and sage. Cook these, stirring occasionally, for 5 to 6 minutes until the peppers are crisp-tender. Add the garlic and cook for 1 minute.

Add the broth, stirring to combine, and simmer for 3 minutes scraping up the brown bits. Transfer the chicken and vegetables to a serving plate over cooked Arborio rice or Angel hair pasta. Add the half-and-half to the skillet along with the flour. Stir and cook until the sauce thickens, 1 or 2 minutes, and pour over the chicken and vegetables. Serve immediately.

NOTE: Sun dried tomatoes come two ways – dry or in olive oil. If you have dry sun dried tomatoes, soak them in hot wine or water for 10 minutes before starting. In either case, cut them into ½ inch pieces before adding them to the skillet.

Inspired by a dish called Tuscan Chicken  in a restaurant that will remain nameless. This is way better.

Snow Pea Radish Saute

INGREDIENTS

12  ounces snow (snap) peas

1    bunch radishes

2    tablespoons butter

1    teaspoon fresh lemon juice

METHOD

Remove the fibers from the snap peas. Bring 6 cups of water to a boil in a large sauce pan and add the snow peas. Cook for about 30 seconds or until crisp-tender. Drain and rinse with cold water to cool. Drain and cut the larger peas in half; set aside.

Remove the radishes from the leaves, cut the stems and roots off of the radishes and rinse under cold water. Using a mandolin, thinly slice 1 ½ cups of radishes. Refrigerate the remaining radishes and set aside the slices. Remove the tough stems from the radish leaves, rinse the leaves in cold water, drain. Chop ½ cup of the leaves and set aside. (Radish leaves can be used in a soup – see one recipe on this blog)

Heat the butter in a large skillet over medium-high heat, swirling until the butter melts. Add the peas and radish slices. Toss to coat and add the chopped radish leaves. Cook for 4 to 5 minutes, stirring occasionally, and add the lemon juice. Continue to cook until the radish slices become slightly translucent, about 2 to 3 minutes. Remove from the heat and serve.

Modified from a recipe in Cooking Light magazine