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