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.