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.

Why Are They So Expensive ?

A good question. The Strianese on the left in a small can cost the same as the DiNapoli in a large can on the right. Twice as much per ounce? Yes, because the Strianese are San Marzano tomatoes, hand picked and processed from a small region in the south of Italy, and considered by many chefs to be the very best in the world. The DiNapoli Italian style tomatoes, while very good, are mechanically harvested in the US where ease of process can be more important than quality and taste. The Strianese have the two seals required to be official San Marzano tomatoes. controlled by the European Union and the San Marzano growers association.

For the full story, read the background article found by clicking on the San Marzano tab at the top of this blog. Then, try them out. Visit here a bit later for a simple pasta sauce made from the very best tomatoes in the world - yes, better than home-grown.

San Marzano sauce

Well, I promised a simple recipe for San Marzano pasta sauce, so here it is. Some folks said I should show pictures of the finished dishes, but I am not a food photographer as I am sure you will agree. This photo is the finished dish

INGREDIENTS
One can San Marzano tomatoes, mushed by hand or implement

1/2 package (8 ounces) of your favorite fast cooking Fettuccini

basil

flat leaf parsley

garlic powder (1 tablespoon)
fresh grated Parmesan cheese 
 

If you are using dried herbs, one tablespoon each added to the tomatoes before cooking. For fresh herbs. two tablespoons each added after the sauce and pasta are combined.

METHOD
Heat the tomato sauce for five minutes before starting to heat the pasta water since the pasta will cook in four minutes. When the pasta is cooked al dente, drain and add the sauce and fresh herbs. Sprinkle with the cheese and serve. Dinner done in 15 minutes. Serves two as a main course or four as a side dish.

Black Olive Soup - an Italian Crema

In Italian, a crema is a puree that is thickened with potato. This soup is quite thick and should be served in small quantities either as a soup course or as an anti-pasto as shown here.

INGREDIENTS

1 small white onion, minced

2 cloves garlic, minced

3 tablespoons olive oil

2 ½ cups chicken stock

2 large cans (6 oz) pitted black olives, chopped

½ cup marsala wine

1 small golden potato, diced

1 Pinch black pepper, freshly ground

METHOD

In a large sauce pan, add the olive oil and warm over medium heat. Add the onion and garlic and sauté for 4 to 5 minutes until onion is translucent. Add all the remaining ingredients, bring to a boil for three minutes and then reduce to simmer. Cover and simmer for 15 to 20 minutes, stirring occasionally. Remove from heat and, in small batches, puree in a blender or food processor. Serve hot, garnished with chopped Italian parsley.

As an anti-pasto, serve with either Sauvignon Blanc or Rosatello. As a soup dish, a medium red like Sangiovese or a continuation of the pasta wine.

Whole Wheat and Oatmeal Pancakes

Just finished brunch and, while cooking, decided to write down my pancake recipe. To paraphrase the plastic bag commercial: these are not Wimpy but Healthy, Healthy, Healthy

INGREDIENTS
1/4 cup 1 Minute Quaker Oats
2/3 cup water
Put these in a bowl in the microwave for 1 to 1.25 minutes (They are 1 minute oats, no?) Be sure it cools before adding to the rest of the ingredients I tried to mix the remaining ingredients in the oatmeal bowl, but it will probably be better to use a second bowl.

1/4 cup whole wheat flour
3 teaspoons brown or raw sugar
1 teaspoon baking powder
1 medium to large egg
2 teaspoons olive oil
4 tablespoons reduced fat (2%) milk
   a tiny pinch of salt

METHOD
Whisk this all together in a large bowl then add and whisk in the oatmeal . Use 1/2 cup of the mixture for each pancake. Makes about 4 six-inch pancakes when cooked over medium-high heat in - of course - a frying pan. When turning the pancakes over, be very careful - they are quite tender

Red, White and Green Potato Salad

INGREDIENTS

2     pounds Red potatoes, cubed ½ inch

1/2  cup celery, finely chopped (1–2 stalks)

1/2  cup green onion tops chopped, just the green parts (3-4 onions)

1/2  cup white onion, chopped

1/2  cup green Bell Pepper, chopped

1/2  cup red Bell Pepper, chopped

2     tablespoons finely chopped fresh Italian parsley

1     cup Creamy Garlic Parmesan Dressing

2     tablespoons prepared Dijon mustard

2     tablespoons dried dill weed

2     tablespoons olive oil

METHOD

Cube the red potatoes and steam them for about 8-10 minutes until cooked through but still firm. Meanwhile, chop the vegetables finely and place them in a large bowl, mixing them well. In a second bowl mix the dressing, mustard, dill and olive oil..

When the potatoes are done, drain them and place them into cold water for 2-3 minutes, then drain again. Mix the potatoes with the chopped vegetables. Add the dressing to cover all the potatoes and vegetables and mix well. Either serve warm or refrigerate overnight and serve cold.

Portobello Skillet

Added a photo of the finished dish in January, 2011. Also tried this with a Reserve Syrah wine and it was a wonderful match.

INGREDIENTS

2    chicken breasts, pork chops or 6 boneless chicken thighs

2    medium (5-6 inch wide) Portobello mushrooms

2    medium to large tomatoes, cut into 1 inch pieces

1    medium white onion, chopped

½   cup and ¾ cup broth (beef, chicken or vegetable)

½   cup and ¾ cup white wine

¼   cup dry sun-dried tomatoes, chopped small *

½   cup Arborio rice

2    cloves garlic, or as much garlic as you like, minced or put through a press

½   cup chopped fresh basil leaves

½   cup grated Asiago cheese, or similar

      olive oil

*The sun-dried tomatoes in olive oil will work, but the dry ones give you much more flavor.

METHOD

Cut the meat into bite-sized portions. Slice the mushrooms into 1 inch wide slices and then cut those in half length-wise. In a small sauce pan, heat 1/2 cup wine and 1/2 cup broth. Take off heat and add the chopped, sun-dried tomatoes. Simmer on low heat for 15 minutes while preparing the rest of the ingredients. In another sauce pan, put 3/4 cup wine and 3/4 cup broth and bring to a boil. Add the Arborio rice, reduce heat and boil for exactly 8 minutes. Remove from heat and strain the rice into another pan. Cover and keep warm.

Heat a large skillet and add 5-6 tablespoons of olive oil. Add the meat and sauté on medium to high for 3-4 minutes until seared on all sides. Reduce heat to medium-low, add the mushrooms and sauté for another 2-3 minutes. Add the onion and sauté 2-3 minutes. Add garlic, stir well into mixture, and then add sun dried tomatoes and liquid.

Continue cooking until liquid is absorbed, then add chopped fresh tomatoes and cook for 2 minutes. Add the rice and cook for 1 more minute. Remove from heat and serve immediately. Sprinkle each serving with Asiago cheese and garnish liberally with fresh chopped basil. Serves 3 to 4.