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MAY 2010
CREAMY CHICKEN AND MUSHROOMS
Ingredients:
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. paprika
3 boneless, skinless chicken breasts, cut into pieces
1-1/2 c. sliced fresh mushrooms
1/2 c. sliced green onions
1-3/4 tsps. chicken bouillon granules
1 c. dry white wine
1/2 c. water
1 can (5 oz.) evaporated milk
5 tsps. cornstarch
Hot cooked rice (optional)
Combine salt, pepper and paprika in small bowl; sprinkle over chicken.
Layer chicken, mushrooms, green onions and bouillon in 4-1/2 quart slow cooker. Pour wine and water over top. Cover; cook on HIGH 3 hours or on LOW 5 to 6 hours. Transfer chicken and vegetables to platter; cover with foil to keep warm.
Combine evaporated milk and cornstarch in small saucepan, stirring until smooth. Add 2 cups cooking liquid from slow cooker bring to a boil. Boil 1 minute or until thickened, stirring constantly. If you choose, serve chicken and sauce over rice.
makes 3 to 4 servings
From CROCK POT, the original slow cooker
Recipe Collection
NOVEMBER 2009
OUR FAMOUS SANGRIA
Because we're featuring all our SEMI-DRY wines this month, I decided to recommend our famous "award-winning" (Hudson Valley Magazine) Sangria. The basic recipe's here on the webpage so try our Golden Oak with the addition of apples; Riverboat Rose made by adding peaches to the basic recipe and extra lemons with Villa Niagara. I haven't tried this but maybe some dried cranberries and/or apricots added might make this recipe a little more autumn. Enjoy!
FROM MARYL'S KITCHEN
OCTOBER 2009
Sorry, no recipe this month -- it's bottling time at the winery!
SEPTEMBER 2009
BASIL CHICKEN WITH DRY RED WINE AND WILD MUSHROOMS
Ingredients:
3 tbls. extra virgin olive oil, divided
1 roasting chicken (about 3 lbs.) skinned and cut into individual pieces
1/2 c. thickly sliced cremini mushrooms
1 medium yellow onion, diced
2 cloves garlic, minced
1 c. chicken broth
1 can (6 oz.) tomato paste
1/3 c. our quite peppery DUSTY BARN -- "THE-WINE-OF-THE-MONTH"
2 tsps. sugar
1 tsp. ground oregano
1/4 tsp. salt
1/4 tsp. black pepper
2 tbls. minced fresh basil
3 c. cooked ziti pasta, drained
Grated Romano cheese (optional)
Heat 1-1/2 to 2 tbls. oil in skillet over medium heat until hot. Brown half of chicken pieces on each side 3 to 5 minutes, turning once. Remove with slotted spoon and repeat with remaining chicken. Set chicken aside.
Heat remaining oil in skillet and add mushrooms, onion and garlic. Cook and stir 7 to 8 minutes or until onions are soft. Transfer to 4-1/2 quart slow cooker. Top with reserved chicken.
Combine broth, tomato paste, wine, sugar, oregano, salt and pepper in medium bowl. Pour sauce over chicken. Cover; cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours.
Stir in basil. Place pasta in large serving bowl or on platter. Ladle chicken and mushrooms over pasta and spoon extra sauce over all. Garnish with Romano cheese.
Makes 4 to 6 servings.
CROCK-POT RECIPE COLLECTION
AUGUST 2009
Sorry, no "Recipe of the Month"
JULY 2009
PEACHES IN RED WINE
I always thought that my Italian grandmother created her own "special" way to "enhance" my Grandfather's Chianti but then I came across her recipe in "EAT THIS. . .It'll Make You Feel Better!", a cookbook by Dom DeLuise. I've included what he had to say about his early childhood:
Every kid feels there are certain things their parents do which embarrass them. Especially kids who are trying to be American, not Italian -- like I was when I was growing up. When my father would eat big, ripe peaches with his homemade wine for dessert, it would make me so embarrassed! I thought this was definitely not a class act -- even though I secretly loved the taste too. So you can imagine my surprise when, some years ago at a verrrry fancy Italian restaurant, they served. . .you guessed it! Ripe peaches in red wine for dessert. Writing this book has helped me examine some of my attitudes toward my past. I wish that my father were alive today, because nothing would please me more than to take him to a fancy restaurant for Peaches in Red Wine.
Ingredients:
Really ripe freestone peaches, sliced
El Paso Winery's "WINE-OF-THE-MONTH" -- Chianti
Candlelight
Put the peaches in wineglasses, pour the wine over them and let them sit for a while. . . just long enough for a father and son to talk awhile and get to know each other better. Try it out on your dad, I'm sure he'll like it.
EAT THIS. . .It'll Make You Feel Better!
JUNE 2009
FISH AND COCONUT SAUCE
Serve this lovely summer Caribbean classic with our "Wine-Of-The-Month" -- White Riesling!
Ingredients:
4 tbls. each chopped fresh cilantro leaves, divided and fresh flat-leaf parsley, divided
1/2 tsp. salt, divided
1 clove garlic, peeled and minced
2 tbls. fresh lime juice
2 lb. firm white fish fillets (halibut, haddock, or cod)
1 tsp. olive oil
1 medium onion, finely diced
1 red bell pepper, finely diced
1 small jalapeno chili pepper, minced
1-1/4 c. chopped fresh tomatoes, divided
1 14 oz. can light coconut milk
1 lime cut into 8 wedges as garnish
In a large resealable plastic bag, combine 2 tsp. each of the cilantro and parsley leaves, 1/4 tsp. of the salt, garlic and lime juice. Place fish fillets in bag and turn to coat. Set aside to marinate for 20 minutes.
Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Saute onion, bell pepper and jalapeno until softened, about 7 minutes. Add 1 cup of the chopped tomatoes and cook until softened, about 3 minutes.
Stir in coconut milk and remaining 1/4 tsp. salt. Bring mixture to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 10 minutes.
Add fish fillets with their marinade to skillet, arranging in a single layer, spooning some of the sauce on top. Return mixture to a simmer and cook, covered, occasionally spooning more sauce on top of fish, until fish flakes easily with a fork, about 10 minutes.
Transfer fish and sauce to a platter and garnish with remaining chopped tomatoes, cilantro and parsley. Surround with lime wedges and serve immediately.
FRESH MAGAZINE
MAY 2009
BEEF AND SUN-DRIED TOMATO RAGOUT
Ingredients:
1 jar (7 oz.) sun-dried tomatoes in oil, drained, 3 tbls. oil reserved
1 boneless chuck roast (about 3 lbs.), cut into 1-1/2 inch pieces
1 can (10-1/2 oz.) beef consomme, undiluted
6 oz. sliced portobello mushrooms
1 medium green bell pepper, cut into thin strips
1 medium orange or yellow bell pepper, cut into thin strips
1 medium onion, cut into 8 wedges
2 tsps. dried oregano
1/2 tsp. salt
1/4 tsp. garlic powder
1/2 c. El Paso Winery's smooth and peppery Merlot -- The "WINE-OF-THE-MONTH"
2 tbls. Worcestershire sauce
1 tbl. balsamic vinegar
1 tbl. cornstarch
Salt and pepper, to taste.
Heat 1 tbl. reserved oil from sun-dried tomatoes in large skillet over medium high heat until hot. Add one-third of beef and brown on all sides. Transfer to 5-quart slow cooker and repeat with remaining oil and beef.
Add beef broth to skillet. Cook and stir, scraping bottom to loosen browned bits. Pour mixture over beef. Add sun-dried tomatoes, mushrooms, bell peppers, onion, oregano, salt and garlic powder to slow cooker.
Combine Merlot and Worcestershire sauce in small bowl; reserve 1/4 c. Gently stir remaining Merlot mixture in slow cooker. Cover, cook on LOW 8 to 9 hours or on HIGH 4 to 5 hours, or until beef is tender.
Turn slow cooker to high. Stir vinegar and cornstarch into reserved 1/4 c. Merlot mixture until cornstarch is dissolved. Add to slow cooker. Stir until well blended. Cover; cook on HIGH 15 minutes longer or until thickened slightly. Add salt and pepper, if desired. Served over mashed potatoes.
CROCK-POT RECIPE COLLECTION
APRIL 2009
VANILLA ICE CREAM WITH STRAWBERRY CARAMEL
Ingredients:
3/4 c. sugar
1 c. water
1/2 c. MELLOW RED -- The "WINE-OF-THE-MONTH"
1 c. fresh sliced strawberries
4 mint sprigs for garnish
In a medium saucepan, combine the sugar and water and stir over medium heat until dissolved. Add the wine and half of the strawberries. Reduce heat to low and cook for 20 minutes. Transfer to a blender or food processor and purée. Strain through a fine mesh sieve back into the saucepan. Add the remaining strawberries and cook over medium heat for 3 or 4 minutes. Transfer to a small bowl and let cool. Cover and refrigerate for at least 1 hour to chill before serving over vanilla ice cream. U-m-m-m good.
FROM TASTING THE WINE COUNTRY
DECEMBER 2008
SWEET AND SOUR FIGS WITH SAUSAGE (HORS D'OEUVRES)
Ingredients:
1 c. red wine vinegar
3/4 c. sugar
1 cinnamon stick
5 whole cloves
5 bay leaves
3/4 lb.dried figs (about 30), stems trimmed, halved lengthwise
1 tbls. olive oil
1-1/4 lbs. 3-inch long sweet Italian sausages (about 8)
1/3 c. CABERNET SAUVIGNON -- The "WINE-OF-THE-MONTH"
1/2 c. low-sodium chicken broth
2 tsp. tomato paste
1/2 tsp. salt
3/4 tsp. freshly ground pepper
Put first 5 ingredients in a large saucepan and bring to a boil over medium-high heat. Reduce to a simmer, swirling pan occasionally until sugar is totally dissolved. Add figs and return to a boil, cover and simmer over low heat for 15 minutes. Remove pan from heat and set aside to cool at room temperature for at least 6 hours, preferably overnight.
Adjust oven rack to middle position and preheat to 350 degrees.
In a large non-stick skillet, heat olive oil over medium-high heat. Add sausages and cook thoroughly, turning frequently until well-browned all over, 10 to 12 minutes. Remove sausages to a plate and set aside.
Pour off fat from skillet, add wine, increase heat to high. Using a wooden spoon, scrape bottom of skillet and reduce liquid by half, about 1-1/2 minutes. Add 3 tablespoons of fig liquid, salt and pepper. Continue cooking for another minute. Pour sauce over a large baking dish. Sauce should evenly coat the bottom of dish.
Cut thin slices off end of each sausage and discard. Cut sausages into 1/2 inch slices. Top each slice with a marinated fig half and spear with a toothpick. Transfer to a baking dish. Cover loosely with aluminum foil and bake at 350 degrees until warmed, about 10 minutes.
Perfect for your holiday parties! Merry Christmas! Happy New Years!
FROM HANNAFORD MAGAZINE
OCTOBER 2008
FLANK STEAK WITH MARINADE
Ingredients:
2 lb. beef flank steak, sliced diagonally into strips 1 inch wide
1/2 c. dry red or white wine
1/3 c. soy sauce
1 garlic clove, chopped or smashed
1/2 c. chopped onion
1 tsp. fresh lime juice
2 tbls. brown sugar
1-1/2 tsp. salt
pepper to taste
Put sliced beef flank steak into a zip-lock bag. Make a marinade of the wine, soy sauce, garlic, onion, lime juice, brown sugar, salt and pepper. Pour the marinade over meat and refrigerate for 24 hours.
Drain the meat and reduce the marinade by half. Grill the meat quickly, turning strips once. Allow 2 minutes for each side. Baste the strips often with the marinade.
COOKING AT MY HOUSE
SEPTEMBER 2008
BERRIES AND PLUMS WITH SANGRIA REDUCTION
Ingredients:
1/2 bottle of Serenade - The "WINE-OF-THE-MONTH"
1 c. plus 4 tbls. sugar
1 orange
3 lemons
1-1/2 c. fresh strawberries, hulled and quartered
2 large black plums, halved and pitted
1-1/2 c. fresh raspberries
1-1/2 c. fresh blackberries
4 mint sprigs
In a large saucepan, combine the wine and 1 cup of the sugar. Bring to a boil, stirring to dissolve. Using a potato peeler, cut the zest from the lemons and orange. Juice the fruit. Add the zest to the wine mixture and pour in orange juice and all but 2 tablespoons of the lemon juice. Simmer until reduced by half. Remove from heat and let cool, strain and set aside.
In a medium bowl, combine the strawberries, 1 tablespoon of the remaining lemon juice, and 2 tablespoons of the sugar. Stir gently until the sugar desolves; set aside.
Cut each plum half into 4 wedges. In a medium bowl, combine the plums, the remaining 1 tablespoon lemon, and the remaining 2 tablespoons sugar.
In a medium bowl, combine the raspberries, blackberries, and one-third of the sangria reduction.
To serve, divide the strawberries equally among 4 dessert plates. Top with the plums, raspberries, and blackberries. Spoon sangria reduction over the fruit to make a pool on each plate and garnish with a sprig of mint.
FROM TASTING THE WINE COUNTRY
JULY 2008
SANGRIA! SANGRIA! SANGRIA!
Ingredients:
This is a really easy recipe and it's the one right here on my webpage. But, remember, this is the very basic recipe. What you should do is try a different wine and different fruit each time you make it. Just be sure to always use the juice of an orange, a lemon and half a lime blended with 1/4 cup "cheap" brandy or Triple Sec as the base. It's great with nectarines, apples, watermelon, pears or whatever fresh fruit is available. Enjoy!
COOKING AT MY HOUSE
JUNE 2008
VEAL TENDERLOIN WITH PINOT NOIR JUS
Ingredients:
1 1-1/2 pound veal tenderloin, trimmed of fat and silver skin
2 garlic cloves
1 bay leaf
1 tbl. chopped fresh thyme
1 tsp. salt
1/2 tsp. freshly ground pepper
4 tbl. olive oil
4 tbl. unsalted butter
4 shallots, minced
1 galic clove, minced
3/4 c. fresh blueberries
1 thyme sprig, chopped
2 c. EL PASO WINERY'S fine PINOT NOIR -- The "WINE-OF-THE-MONTH"
3 c. veal broth or canned low-salt beef broth
Salt and pepper to taste.
If needed, fold up the thin end flap of the tenderloin and tie with kitchen string so that the meat is of equal thickness. In a mortar, combine the garlic, bay leaf, thyme, salt and pepper. Crush with a pestle. Stir in 3 tablespoons of the olive oil. Rub the mixture all over the veal, cover the meat with plastic wrap and refrigerate for 2 to 6 hours. Remove from the refrigerator 30 minutes before roasting.
Preheat the oven to 425 degrees F. Heat a large overproof frying pan over medium-high heat for 2 minutes. Add the remaining 1 tablespoon olive oil and brown the tenderloin on all sides. Transfer the pan to the pre-heated oven and bake for 10 to 12 minutes, or until an instant-read thermometer registers 165 degrees F. Transfer the roast to a plate and loosely cover with aluminum foil; let rest for 10 minutes.
To make the jus, in a large frying pan, melt 3 tablespoons of the butter over medium-low heat and saute the shallots, garlic, berries and thyme for 3 minutes. Add the wine, raise heat to high, and boil until reduced to a glaze. Add the stock or broth and boil until reduced by half. Season with salt and pepper. Strain, serve with sliced veal tenderloin.
THE AERIE RESORT, Tasting the Wine Country Cookbook
MAY 2008
MARINATED FRUITS WITH CHEESECAKE
The following recipe is simply a "fresh fruit" cocktail using any assorted fruits you may favor (canteloupe, honeydew, grapes, etc.), or the ones I especially like with my homemade Italian cheesecake. . .berries, berries, berries! Be forewarned. This recipe is DEADLY!
Ingredients:
2 c. strawberries (sliced, keep 1 c. for sauce)
1 c. red rasberries
1 c. blueberries
1 c. black cherries (pit removed)
1 c. El Paso Winery's "Wine-Of-The-Month" -- White Riesling
Hershey's chocolate syrup
Sprigs of mint for garnish
Marinate in the refrigerator all the fruit (except 1 c. strawberries) in EPW's "White Riesling" for 1 hour gently mixing being careful not to bruise the berries. Puree the remaining cup of strawberries in a blender or food processor. If a little liquid is needed, add some of the White Riesling. Taste for sweetness although some tartness is desired.
Plate a slice of your favorite homemade cheesecake (store bought is fine). Add the marinated berries around the plate and drizzle a little "berry sauce". Now, to make this recipe just a bit more interesting, drizzle the tiniest amount of chocolate syrup over all. For color, a sprig of mint is nice.
A very different take on this recipe is to puree perfectly ripened honeydew melon for the sauce.
COOKING AT MY HOUSE
APRIL 2008
MARINATED PORK TENDERLOIN
Ingredients:
1 or 2 pork tenderloins
1/2 c. Rosebud -- the "Wine-of-the-Month"
1/2 c. Sherry
1/4 c. Soy sauce
4 peppercorns
4 cloves "smashed" garlic
Place all ingredients in a zip-lock bag (tenderloins can be frozen) and place in refrigerator all day or over night; turning bag over once in awhile. Make sure tenderloins are fully defrosted before cooking.
Dry tenderloins with paper towels, cut slits on top and bottom, drizzle olive oil and rub in so that the meat will not stick to the grill or skillet. Salt and pepper liberally.
The cooking instructions are virtually the same if cooking on the grill or in the oven. That is, sear both sides on the grill or in an iron skillet on top of the stove. I continue cooking on the grill; or, after searing, in the oven, a little on the HIGH side until done -- maybe ten minutes more depending on the size. Check your rapid read thermometer.
If you've cooked the tenderloins in an iron skillet, now's the time to deglaze the pan. Maybe even saute some shitaki mushrooms. Warm homemade applesauce is nice too!
Of course, dinner is not complete unless served with El Paso's Rosebud.
COOKING AT MY HOUSE
DECEMBER 2007
BAKED PORK CHOPS WITH CABERNET SAUVIGNON
Ingredients:
8 very lean, center cut port chops, 1/2 inch thick
2 to 3 eggs (can use whites only)
3 tbls. chopped fresh parsley
salt & pepper
2 c. seasoned bread crumbs (very fine)
6 medium yellow onions, peeled and sliced
3 bell peppers, seeded and sliced julienne
6 cloves garlic, minced
1/4 c. water
1/4 balsamic vinegar
1 c. Cabernet Sauvignon -- the "Wine-of-the-Month"
Preheat oven to 350 degrees. Trim chops of any residual fat. Beat eggs in large bowl, add parsley, salt and pepper. Dip each chop in egg, cover with bread crumbs.
Place chops on an oiled cookie sheet and bake until brown. Do not over cook, as they will bake for an additional 2 hours at 250 degrees. When browned, set aside.
Prepare a large glass baking dish. Arrange 1/3 of the onions and peppers on bottom of dish. Place a layer of chops on top. Sprinkle garlic on top of chops. Then repeat onions and peppers; top with chops and minced garlic. Then top again with remaining onions and peppers.
Combine water, vinegar and wine; pour over shops. Season with salt and pepper. Cover with foil and bake for 2 hours at 250 degrees.
Check every 35 to 40 minutes, adding some wine if needed, and turn chops. Cover and return to oven. You will notice a marvelous aroma as the vinegar, wine, onion, and pepper flavors blend. Uncover for the last 15 minutes to allow the liquid to reduce and thicken. Serve with steamed rice, roasted veggies AND A GLASS OF CABERNET SAUVIGNON!
COOKING WITH WINE
NOVEMBER
BEEF BURGUNDY WITH RED WINE
Ingredients:
2 lbs. stew beef, cut into 1-1/2 inch cubes
1 medium onion, sliced
2 c. BELLA LUNA, the "Wine-of-the-Month"
4 sprigs fresh parsley or 2 tbls. dried
1/4 tsp. thyme
2 tbls. cooking oil
1/2 tsp. salt
1/4 tsp. pepper
1 carrot, scraped and sliced
1 clove garlic, minced
3 tbls. butter
1 tbl. flour
1/2 c. beef broth
1 bay leaf
1/4 lb. salt pork, diced
24 small white onions, peeled
1 c. sliced fresh mushrooms
Combine the beef, onion, wine, parsley, thyme, oil, salt, pepper, carrot and garlic in a bowl. Let stand for at least 4 hours, turning meat from time to time.
Remove meat and pat dry with paper towels. Strain and reserve marinade.
In a stockpot, brown meat in 2 tbls. butter. Add flour and cook for 3 minutes, stirring. Add broth and reserved marinade and bring to boil. Add bay leaf, turn down heat, and simmer for 2 hours, stirring from time to time. Remove bay leaf.
Melt remaining 1 tbl. butter in small saucepan. Add salt port and small white onions. Cook over medium heat about 10 minutes or until golden. Transfer small white onions to the stockpot. Add mushrooms and bring to boil. Cover, turn down heat and simmer 45 minutes longer, or until meat is tender. Serve with boiled potatoes or noodles.
COOKING WITH WINE
OCTOBER
RIESLING MUSHROOM CHICKEN
Ingredients:
8 boneless, skinless chicken breasts
1/2 c. flour
1 t. each salt & pepper
3/4 c. butter
3/4 lb. mushrooms, thinly sliced
1 c. heavy cream
1/3 c. El Paso Winery "WINE-OF-THE-MONTH" -- White Riesling!
Place chicken breasts between wax paper and pound until flattened, approximately 1/4-inch thick. Lightly coat with flour, season with salt and pepper (dredge and shake off excess).
Melt butter in non-stick skillet and cook breasts until lightly brown on each side -- do not overcook. Add the mushrooms and saute for approximately 10 to 12 minutes. Pour off any excess butter.
Add heavy cream and simmer. Stir frequently for approximately 10 minutes. Put the cooked chicken breasts in a covered casserole and place in a warm oven.
Add the White Riesling to the mushrooms and cream and bring to a rolling boil -- reduce to a creamy consistency. Garnish this lovely dish with sprigs of fresh herbs and thinly sliced lemon curls. And, maybe a few more mushroom caps!
COOKING WITH WINE
SEPTEMBER
VIN SAUCE OVER PASTA WITH SAUSAGE
Ingredients:
1/4 c. olive oil
6 Italian sausages
6 large cloves garlic, peeled and chopped
2 8 oz. cans tomatoes, undrained
1 5-1/2 oz. can tomato paste
2 tsp. dried oregano
2 tsp. dried basil
1 6" cinnamon stick, broken in half
1/4 tsp. hot red pepper flakes
Salt and freshly ground pepper
1/2 c. El Paso Winery's "WINE-OF-THE-MONTH" -- CHIANTI!
Heat oil in large saucepan. Add sausages and fry until browned, about 10 minutes. Remove and set aside.
In the same pan add garlic and onion. Cook until onion is transparent. Be sure not to burn the garlic! Add remaining ingredients. Lower heat and simmer for about 30 minutes. Add sausage and simmer for another 1 to 3 hours, stirring sauce occasionally until desired thickness is reached.
Serve over hot pasta preferrably a macaroni such as: penne, rigatoni, etc. Pass grated Parmesan cheese to garnish.
But, of course, a glass of nice Chianti too! Enjoy!
COOKING WITH WINE
AUGUST
HAM A LA KING IN PASTRY SHELLS
Ingredients:
1 red bell pepper, chopped
1 small onion, minced
1 pound ham, diced
2 tbl. flour
1-1/2 c milk, at room temperature
2 c shredded sharp Cheddar cheese
3/4 c El Paso Winery "Chardonnay - The Wine-Of-The-Month"
1 c frozen petite peas
6 prepared individual pastry shells, baked according to package directions
On low heat, saute the pepper, onion and ham until tender. Set aside.
In a saucepan, make the cheese sauce by slowly melting the butter. After it is melted, add the flour one tablespoon at a time, stirring constantly. Add the milk slowly, and continue stirring. Then, slowly add the cheese. Still stirring constantly, add the wine. Cook over low heat until it bubbles. Add the meat and vegetables.
Pour into the prepared pastry shells.
COOKING WITH WINE
JULY
SEAFOOD MEDLEY WITH LEMON, WINE and CREAM SAUCE
Ingredients:
1 tbl. softened butter
2 tbl. flour
1 c. water
8 sea scallops
16 medium to large shrimp (shelled & deveined)
2 tbl. shallots
1 tbl. olive oil
1 c. Gypsy Gold - "Wine of the Month"
3 tbl. fresh lemon juice
4 tbl. whipping cream
8oz. pasta or egg noodles (pre-cooked)
Salt & pepper
Cream together the butter and flour and set aside. In a medium saucepan, salt the cup of water and bring to boil. Poach the scallops 1 minute, add the shrimp and poach for 1 minute more. Remove the seafood and reserve the poaching liquid.
Saute the shallots in olive oil, add the wine and reduce by half. Add the poaching liquid and lemon juice; bring to boil. Add butter/flour mixture a little at a time and whisk until smooth. Lightly simmer sauce for 2 minutes, add cream and salt/pepper to taste.
Serve scallops and shrimp over pasta with lemon cream sauce. Garnish with lemon zest, cracked black pepper and thinly sliced green onions.
COOKING WITH WINE
JUNE
ROSEMARY ROAST CHICKEN
Ingredients:
3 to 5 pound whole chicken
1 tbl. olive oil
2 cloves garlic (peeled, minced)
1/2 c. chopped fresh rosemary
Salt & pepper
Preheat oven to 400 degrees. Place chicken in roasting pan and rub olive oil and minced garlic all over outer skin. Sprinkle chopped rosemary and salt and pepper over entire chicken evenly coating it with a fine layer. Lower oven temperature to 350 degrees and roast until done.
I think that little red boiled potatoes served with melted butter and sprinkled with parsley would be a nice addition. Maybe some fresh string beans too!
COOKING WITH WINE
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