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NOVEMBER 2019
Roasted Pork Tenderloin with Lavender and Mint
Ingredients
2/3cup finely chopped fresh mint
2 tbls coarsely chopped dried lavender (optional)
2 tsp finely minced fresh garlic
4 tbls soy sauce
2 tbls freshly squeezed orange juice
2 tbls olive oil
1/3 cup dry Rosebud (rosé) wine
2 pork tenderloins (10 ounces each) trimmed of
all fat and silverskin
1/2 tsp salt
1/2 fresh ground pepper
2 tbl canola or safflower oil
Mix mint, lavender, garlic, soy sauce, orange juice, olive oil and wine together. Add pork, coating all sides. Cover and marinate in refrigerator overnight. Remove pork from marinade and wipe off most of the herbs and spices. Discard marinade.
Preheat oven to 450 degrees. Season each port tenderloin with about 1/2 teaspoon salt and pepper. In a hot pan that has been slightly oiled with canola oil, sear meat on all sides.
Remove pork to oven-proof pan or dish. Put in oven for 12 to 20 minutes or until mean is just cooked through. Take out and let meat rest, loosely covered for 3 to 4 minutes. Slice thinly and serve with spicy peach chutney.
Serve with Rosebud. Serves 6 to 8.
COOKING WITH WINE Virginia and Robert Hoffman
SEPTEMBER 2019
STUFFED ROAST PORK
Ingredients:
1 cup El Paso Winery's "Wine of the Month" -- Merlot
6 dried prunes, roughly chopped
6 dried apricots, roughly chopped
1/2 cup golden raisins, chopped
6 toasted pecans, chopped
3 cloves garlic, chopped
2 pork tenderloins, (approximately 1-1/2 pounds each)
Salt and pepper
6 apples
6 medium onions
Combine the prunes, apricots, raisins, pecans and garlic in a small bowl. Add the wine and set aside to soak. Preheat oven to 350 degrees.
Make a lengthwise cut in the pork tenderloins, but do not cut all the way through. Flatten slightly with the side of a cleaver or a rolling pin. Spread the fruit and nut mixture over the tenderloins and season with salt and pepper. Roll the roasts and tie with string. Season the outside liberally with salt and pepper.
Roast for 30 minutes per pound, surrounded with the apples and onions. (These may be roasted in a separate pan, if you do not want them to roast in the fatty juices released by the pork).
To serve, slice the pork tenderloins into 1-inch thick slices. Place on plates with the pan-roasted apples and onions, and mashed sweet potatoes.
Serve with EPW Merlot. Serves 4 to 8.
COOKING WITH WINE AUGUST 2019
SPECIAL CHICKEN SCALLOPINE
(I used my "Wine of the Month" -- Chardonnay)
Ingredients:
3 whole skinless and boneless chicken breasts
1/3 cup plus 1 to 2 tablespoons flour
Pure or light olive oil
1 large onion, chopped
1 pound cremini or button mushrooms, quartered
4 to 5 garlic cloves, sliced
1-1/2 cups low-sodium chicken broth
1 cup El Paso Chardonnay wine
Slice chicken into 1-1/2 inch strips and dredge in 1/3 cup flour seasoned with salt and pepper. Brown the strips in olive oil in a skillet. Remove the chicken and add a bit more olive oil to the skillet. Sauté onion until soft; add mushrooms and garlic.
Continue sautéing until the mushrooms are soft and have given up their liquid. Add broth, wine and chicken. Cover and cook for another 15 to 20 minutes on low heat. Add remaining 1 to 2 tablespoons flour to thicken sauce. Serve over rice.
COOKING WITH WINE Serves 4.
JULY 2019
FILLET OF SALMON WITH A WINE SAUCE
(I used my "Wine of the Month" -- Owen's Own)
Ingredients:
2 cups Owen's Own
2 Tbls balsamic vinegar
1 shallot, chopped
1 clove garlic, minced
1 tomato, chopped
1 cup chicken stock
3 Tbls butter, cut into 1/2-inch pieces
1-1/2 lbs salmon fillet, cut in 4 pieces and
brushed with olive oil and seasoned with
salt and pepper
In a saucepan combine wine, vinegar, shallot, garlic and tomato. Reduce over medium heat to half the amount. Add chicken stock and reduce by half again. Whisk in the butter.
Heat a non-stick sauté pan over high heat. Add salmon and sear until nicely brown. Finish cooking on reverse side over medium heat. To serve, place on plates and pour warm wine sauce over the salmon.
Serve with Owen's Own OR for Summer, make my Sangria using Owen's Own!
Virginia and Robert Hoffman
COOKING WITH WINE
MAY RECIPE OF THE MONTH
HERBED LAMB
Two more reasons to celebrate Spring -- lamb and the grill. I haven't made this recipe yet but I'm thinking about it for this weekend especially since this recipe calls for my "Wine of the Month" -- Pinot Noir!
Ingredients:
1 3 pound leg of lamb
1/4 cup fresh rosemary leaves
1/4 cup fresh oregano leaves
4 fresh mint leaves
1 cup El Paso's Pinot Noir wine
1 cup light soy sauce
1/2 cup olive oil
1/4 cup coarse mustard
Zest of lemon
1 tablespoon cracked pepper
1 teaspoon sea salt
Have the butcher butterfly the leg of lamb, making sure that the thickest parts are no more than 2 inches thick. Coarsley chop the herbs (or cut with scissors) into 1-inch chunks. Mix with remaining ingredients in a large bowl.
Place the lamb in the bowl fat side up, so that the meat is in contact with the juices. Marinate for at least 4 hours, preferably overnight in the refrigerator. Strain the marinade, reduce over high heat while the lamb is cooking.
Grill the lamb over a high fire, turning several times, until done but still pink. Let rest 15 minutes before carving. Add any meat juices to the reduced marinade.
Serve the lamb with mixed grilled vegetables, black pepper pasta and caramelized onions. Top the lamb with the reduced wine/herb sauce.
Serve with my Pinot Noir. Serves 6
PASTA (Food & Wine Books) Jan Newberry
APRIL 2019
BOW TIES WITH RICOTTA AND ASPARAGUS
Ingredients:
3/4 pound bow ties
1 pound asparagus (peeled and cut into 1-inch lengths
1 cup ricotta cheese
2 tablespoons butter
1 cup Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
In a large pot of boiling salted water, cook the pasta for 12 minutes. Add the asparagus and cook until just done, about 3 minutes longer.
Drain. Toss with the ricotta cheese, butter, Parmesan, salt and pepper. Serve immediately.
PASTA (Food & Wine Books) Jan Newberry
DECEMBER 2018
PEACH WINE SORBET
This recipe calls for fresh peaches but I've made it in the past for the holidays and used canned peaches. It's almost as special (and easy too).
Ingredients:
5 c. Puréed peaches
Juice of 1 lemon
1 c. El Paso's Sauvignon Blanc
1/2 c. honey
Peach slices for garnish
Mint sprigs for garnish
Mix the peach purée well with the lemon, wine and honey. Freeze in ice cream maker according to the manufacturers directions. Serve garnished with extra peach slices and mint sprigs.
Serve with chilled Sauvignon Blanc. Serves 8
COOKING WITH WINE
Virginia and Robert Hoffman
MAY 2016
SWEET NOODLE KUGEL
Ingredients:
1/2 lb. wide egg noodles
5 tbls. butter
1/2 lb. farmer pot or small curd cottage cheese
1/2 lb. cream cheese
1 c. sour cream
1/2 c. plus 2 tbls. sugar
3 eggs
1 tsp. grated lemon zest
1 tsp. grated orange zest
1 tsp. vanilla
1/2 tsp. salt
1/2 c. raisins
1 c. fresh bread crumbs
Heat the oven to 375 degrees. Butter a 9 inch square baking dish. In a large pot of boiling, salted water, cook the noodles until tender but still slightly underdone, about 7 minutes. Drain. Transfer the noodles to a bowl and stir in 3 tablespoons of the butter.
Using an electric mixer set at medium speed, beat the farmer cheese, cream cheese, sour cream and 1/2 cup of the sugar until smooth. Beat in the eggs, lemon and orange zest, vanilla, salt and raisins. Stir the cheese mixture into the noodles and transfer to the baking dish.
Melt the remaining 2 tablespoons butter. In a small bowl, combine the butter, the remaining 2 tablespoons sugar and the bread crumbs. Sprinkle the mixture over the noodle. Bake until the top is golden and the center has set, 35 to 40 minutes. Cut into squares, either warm or cooled, and serve with a very chilled glass of
El Paso Winery's Villa Niagara. Enjoy!
APRIL 2016
ROASTED CHICKEN WITH CHILIES AND HERBS
Ingredients:
2 tbls. olive oil
4 tbls. fresh lime juice
2 jalapeno chilies, seeded and finely chopped
1 small onion, minced
1 clove garlic, minced
1 tsp. finely chopped fresh rosemary
1 tsp. salt
4 boneless chicken breasts
1/2 c. EPW's Seyval Blanc
2 small plum tomatoes, chopped
Salt and pepper
Mix olive oil, lime juice, chilies, onion, garlic, rosemary and salt in a small bowl. Lift the skin of the chicken breasts and stuff part of this mixture under the skin. Add the remaining mixture to the wine, along with the tomatoes.
Place the chicken in a shallow roasting pan. Sprinkle with salt and pepper. Pour the wine mixture over the chicken.
Bake in a 500 degree oven for 5 minutes, lower the oven temperature to 350 degrees. Bake for an additional 25 minutes or until chicken is done.
Serve with a glass of El Paso Winery's Seyval Blanc -- JUST PLAIN WHITE!
DECEMBER 2015
CRANBERRY & ROSEMARY WHITE WINE CHRISTMAS SANGRIA
Donna Stackhouse, a friend and owner of Donna Lynn Creations, just sent me this Sangria recipe with her observations and humor.
She says to be sure and cube the applies so that you can easily"snack" on them while enjoying the Sangria; or, "dinner". It's food isn't It? Also, be sure to use good wine like EPW's Sauvignon Blanc. Good wine makes good Sangria. Another of her little secrets, an advantage to using good wine is that you can pour yourself a glass while assembling the recipe and. . . it won't suck.
Donna also recommends using a clear glass pitcher so all the Christmas colors shine through.
Ingredients:
1 Granny Smith apple
1 Braeburn apple (or your choice)
1 heaping cup of cranberries
1 large sprig of fresh rosemary
1 bottle of El Paso Winery's dry white wine of choice
1/2 c. of white grape juice
1/4 c. sugar (more for garnish)
1 can club soda
Combine all the ingredients in a large clear glass pitcher. Mix it well so that all the sugar dissolves. Place the pitcher in the refrigerator to chill. This will infuse the Sangria with the rosemary. So, if you like your Sangria sweet but want to cut down on the sugary aftertaste, rosemary is the secret.
Merry, Merry Christmas.
AUGUST 2015
CAPELLINI CAKE WITH CARAMELIZED ONIONS AND CHEESE
When fried in butter and olive oil, cooked pasta becomes crisp and delicious. This golden cake, flavored with Parmesan and parsley, is a great side-dish alternative to potatoes or rice.
Incredients:
2 tbl. butter
2 tbl. olive oil
3 onions, sliced
1-1/2 tsp. salt
1/2 lb. capellini or angel hair
2 eggs
3/4 c. grated parmesan cheese
1/4 c. chopped fresh parsley
1/4 tsp. fresh ground black pepper
In a large frying pan, melt 1 tbl. of the butter with 1 tbl. of the oil over low heat. Add the onions and 1/2 tsp. of the salt. Cover and cook the onions until very soft, about 20 minutes. Uncover the onions, increase the heat to moderately high and cook, stirring frequently, until the onions are golden brown, about 10 minutes.
In a large pot of boiling, salted water cook the pasta until just done, about 3 minutes. Drain. Transfer the pasta to a large bowl and let cool slightly.
Beat the eggs. Add them to the pasta with the onions, cheese, parsley, the remaining 1 tsp. salt and the pepper and toss.
In a 12-inch nonstick frying pan, melt 1/2 tbl. of the butter with 1/2 tbl. of the oil over moderately low heat. Add the capellini mixture and press it down to form a flat cake. Cook until a crisp golden crust forms on the bottom, about 15 minutes.
Place a large platter or baking sheet over the pan. Invert the pan so the cake drops out. Melt the remaining 1/2 tbl. butter with the remaining 1/2 tbl. oil in the pan over moderate heat. Slide the cake back into the pan and cook until a golden crust forms on the other side, about 5 minutes. Cut the cake into wedges and serve at once.
Susan Shapiro Jaslove, PASTA
NOVEMBER 2014
FETTUCCINE WITH CHICKEN IN LEMON CREAM SAUCE
The chicken, lemon and creamflavors of this dish will go nicely with a young,
not too oaky Chardonnay.
I selected Golden Oak for this recipe. Although I would normally use a dry Chardonnay, but if semi-dry is more to your liking, I think using Golden Oak would be just fine.
Incredients:
3/4 lb. fresh or dry fettuccine
1 lb. boneless, skinless chicken breasts
Salt
Fresh-ground black pepper
2 tbls. butter
1 c. heavy cream
1 tbl. lemon juice
1-1/2 tsp. lemon zest
1/4c. grated Parmesan cheese
2 tbls. chopped fresh chives or scallion tops
Sprinkle the chicken with 1/8 tsp. salt and a pinch of pepper. In a medium frying pan over moderately high heat, bring 1/4-inch water to a simmer. Add the chicken, cover, reduce the heat and simmer, turning once, until just cooked through, about 12 minutes. Remove the chicken. When cool enough to handle, cut into 1/2-inch cubes.
In a medium saucepan, melt the butter over moderate heat. Add the cream, lemon juice and lemon zest and bring to a simmer, stirring occasionally. Simmer until thickened slightly, about 2 minutes. Do not cook too long or the sauce may curdle. Add 1-1/4 tsps. salt and 1/4 tsp. pepper.
In a large pot of boiling, salted water, cook the fettuccine until just done, about 4 minutes for fresh or 12 minutes for dry. Drain.
Toss the pasts with the chicken, sauce, Parmesan and 1-1/2 tbls. of the chives. Serve topped with the remaining chives.
Judith Sutton, Pasta
OCTOBER 2014
PASTA AND FOUR CHEESES
Pasta with four Italian cheeses demands a medium-bodied
red wine. My Cabernet Sauvignon surely fits the bill.
Ingredients:
3/4 lb. fusilli
4 tbls. butter
1/2 c. flour
2 c. milk
1 tsp. salt
1/4 tsp. fresh ground black pepper
1/4 lb. fresh mozzarella cheese, grated (about 1 cup)
1/4 lb. Fontina cheese, grated (about 1 cup)
2 oz. Gorgonzola cheese, chopped
1/2 c. grated Parmesan cheese
Butter a 7-by-12-inch baking dish or 4 individual baking dishes.
In a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain.
In a medium saucepan, melt the butter over moderate heat. Add the flour and cook, whicking, for 1 minute. Whisk in the milk, salt and pepper. Still over moderate heat, bring to a boil, whisking. Reduce the heat and simmer, stirring occasionally, about 5 minutes. Remove from the heat, add the pasta and cheeses and toss.
Put the pasta in the baking dish. Broil until the top turns golden brown, about 3 minutes.
APRIL 2014
PENNE WITH BROCCOLI RABE AND SAUSAGE
Our young and fruity "off" dry Riesling is most likely to work
well with the bitter taste of the broccoli rabe.
Ingredients:
3/4 lb. penne
3 tbls. olive oil
6 oz. mild Italian sausage, casings removed
2 cloves garlic, minced
1 lb. broccoli rabe, florets and tender stems and leaves only, washed
1/4 tsp. dried red-pepper flakes
3/4 tsp. salt
3/4 c. low-sodium chicken stock (canned is fine)
2 tsps. butter
6 tbls. grated Parmesan cheese
In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes.
Meanwhile, heat 1 tbl. spoon of the oil in a large frying pan over moderately high heat. Add the sausage and cook, breaking up the meat, until brown, about 3 minutes. With a slotted spoon, remove the sausage. Discard all but 1 tbl. fat.
Reduce the heat to moderate. Add the remaining 2 tbls. oil to the pan. Add the garlic and cook, stirring, until it softens, about 1 minute. Add the broccoli rabe with any water that clings to the leaves after washing, the red-pepper flakes and salt. Cover and cook for 5 minutes, stirring occasionally. Stir in the sausage, stock and butter and cook over high heat until the sauce reduces slightly, about 3 minutes.
Drain the pasta. Toss with the broccoli-rabe mixture and 3 tbls. of the Parmesean. Serve topped with the remaining Parmesean.
This recipe is supposed to serve 4 -- not in my house!
from the Food & Wine Books -- PASTA
NOVEMBER 2013
APPLEJACK SANGRIA
Ingredients (to make about a gallon):
The juice of 2 oranges
The juice of 2 lemons
The juice of 1 lime
1/2 gallon "fresh" apple cider
2 bottles El Paso's "Just Plain White"
Sugar or Splenda (optional)
2/3 c. Applejack
Apples
This recipe is so simple. It's just a variation of my regular Sangria but with a Fall twist. Just squeeze the oranges, lemons and lime into a measuring cup. Add sweetener if desired and the Applejack. In your serving pitcher, cut up enough apples to fill up about 1/3. Pour in the cider, white wine and "spiked" juice. Stir, chill, serve and enjoy!
OCTOBER 2013
I know, I know. I said I needed a few minutes and it actually took me a month. It took me that long to perfect a new Fall Sangria. Check out the recipe above. It's really pretty nice.
SEPTEMBER 2013
It's coming! Or maybe not.
AUGUST 2013
NANCY REAGAN'S ONION WINE SOUP
Ingredients:
4 tbls. butter
5 large onions, thinly sliced
5 c. beef broth
1 celery stalk, chopped
1 large potato, peeled and chopped
1 c. El Paso Winery's fine, dry CHARDONNAY
1 tbl. vinegar
2 tsps. sugar
1 c. light cream
1 tsp. minced parsley
salt and pepper
Melt butter in large saucepan. Add chopped onions and sauté until transleucent. Add beef broth, celery and potato. Bring to a gentle boil. Cover and simmer for 30 minutes.
Puree mixture in a blender. Return to saucepan and add the Chardonnay, vinegar and sugar. Bring to simmer for 5 minutes. Stir in cream, parsley, salt and pepper to taste. Heat thoroughly, being sure not to boil again.
Serves 6-8.
from EAT THIS. . . It'll Make You Feel Better
by Dom DeLuise
Sorry, no July recipe.
JUNE 2013
SWEET WINE, MELONS & BERRIES
Ingredients:
1 Cantaloupe
1 Honeydew
Berries (your choice)
2 c. Any sweet white or blush El Paso wine.
Vanilla ice cream
This is so simple. And you probably already know what I'm going to tell you. All you have to do is make melon balls of both cantaloupe and honeydew melons. Pour the 2 cups of White Riesling, Sweet Madeleine or Claudia's Kiss over the melon and berries. Be sure to really chill the fruit for a few hours before serving, gently turning it over a few times.
To serve, scoop the fruit over very cold vanilla ice cream with a slotted spoon. If I'm really trying to impress, I make homemade Italian cheesecake instead of just "plain" ice cream. I also save and freeze the wine juice to use the next time I make Sangria!
APRIL 2013
WHOLE FISH IN WHITE WINE
Ingredients:
1 whole, cleaned fish, I like grouper (approx. 2 lbs.)
3 c. dry white wine (I used "Isabel", the Wine-Of-The-Month)
Salt & pepper
1 whole clove
2 fresh sage leaves
1 bay leaf
1-1/2 c. fresh mushrooms (approx. 1/4 lb.)
1/2 c. pitted ripe olives
2 large tomatoes, each cut into 6 slices
2 slices lemon
Place the fish in an oval, ovenproof serving dish. Pour in the wine and add salt and pepper, the clove, sage and bay leaves, mushrooms and olives. Arrange the tomato and lemon slices on the fish. Cook uncovered in a preheated 350 degree oven, basting every 10 minutes, for about 45 minutes. Serve straight from the dish.
from Maryl's kitchen
RECIPE ARCHIVE>>
NOVEMBER 2013
APPLEJACK SANGRIA
Ingredients (to make about a gallon):
The juice of 2 oranges
The juice of 2 lemons
The juice of 1 lime
1/2 gallon "fresh" apple cider
2 bottles El Paso's "Just Plain White"
Sugar or Splenda (optional)
2/3 c. Applejack
Apples
This recipe is so simple. It's just a variation of my regular Sangria but with a Fall twist. Just squeeze the oranges, lemons and lime into a measuring cup. Add sweetener if desired and the Applejack. In your serving pitcher, cut up enough apples to fill up about 1/3. Pour in the cider, white wine and "spiked" juice. Stir, chill, serve and enjoy!
OCTOBER 2013
I know, I know. I said I needed a few minutes and it actually took me a month. It took me that long to perfect a new Fall Sangria. Check out the recipe above. It's really pretty nice.
SEPTEMBER 2013
It's coming! Or maybe not. Sorry.
AUGUST 2013
NANCY REAGAN'S ONION WINE SOUP
Ingredients:
4 tbls. butter
5 large onions, thinly sliced
5 c. beef broth
1 celery stalk, chopped
1 large potato, peeled and chopped
1 c. El Paso Winery's fine, dry CHARDONNAY
1 tbl. vinegar
2 tsps. sugar
1 c. light cream
1 tsp. minced parsley
salt and pepper
Melt butter in large saucepan. Add chopped onions and sauté until transleucent. Add beef broth, celery and potato. Bring to a gentle boil. Cover and simmer for 30 minutes.
Puree mixture in a blender. Return to saucepan and add the Chardonnay, vinegar and sugar. Bring to simmer for 5 minutes. Stir in cream, parsley, salt and pepper to taste. Heat thoroughly, being sure not to boil again.
Serves 6-8.
from EAT THIS. . . It'll Make You Feel Better
by Dom DeLuise
JUNE 2013
SWEET WINE, MELONS & BERRIES
Ingredients:
1 Cantaloupe
1 Honeydew
Berries (your choice)
2 c. Any sweet white or blush El Paso wine.
Vanilla ice cream
This is so simple. And you probably already know what I'm going to tell you. All you have to do is make melon balls of both cantaloupe and honeydew melons. Pour the 2 cups of White Riesling, Sweet Madeleine or Claudia's Kiss over the melon and berries. Be sure to really chill the fruit for a few hours before serving, gently turning it over a few times.
To serve, scoop the fruit over very cold vanilla ice cream with a slotted spoon. If I'm really trying to impress, I make homemade Italian cheesecake instead of just "plain" ice cream. I also save and freeze the wine juice to use the next time I make Sangria!
APRIL 2013
WHOLE FISH IN WHITE WINE
Ingredients:
1 whole, cleaned fish, I like grouper (approx. 2 lbs.)
3 c. dry white wine (I used "Isabel", the Wine-Of-The-Month)
Salt & pepper
1 whole clove
2 fresh sage leaves
1 bay leaf
1-1/2 c. fresh mushrooms (approx. 1/4 lb.)
1/2 c. pitted ripe olives
2 large tomatoes, each cut into 6 slices
2 slices lemon
Place the fish in an oval, ovenproof serving dish. Pour in the wine and add salt and pepper, the clove, sage and bay leaves, mushrooms and olives. Arrange the tomato and lemon slices on the fish. Cook uncovered in a preheated 350 degree oven, basting every 10 minutes, for about 45 minutes. Serve straight from the dish.
from Maryl's kitchen
SEPTEMBER 2012
CHICKEN BREASTS WITH ARTICHOKES AND POTATOES
Ingredients:
4 small artichokes
Juice of 1 lemon
9 tbls. butter
4 potatoes, cooked, peeled and cut into 1/2-inch slices
4 chicken breasts, skin and bones removed
Salt and pepper
Flour
7 tbls. dry white wine (Just Plain White)
1/2 c. condensed beef broth
Remove tough outer leaves of artichokes, cut into segments and wash in water containing lemon juice. Drain, dry and fry to golden brown in 2 tbls. of the butter. Remove artichokes and keep warm. Add 2 tbls. butter to pan juices and fry potatoes until golden. While potatoes are frying, flatten chicken breasts slightly. Sprinkle with salt and pepper, coat with flour and brown in remaining butter. Arrange chicken on a serving platter and surround with potatoes and artichokes. Pour wine and beef broth into chicken pan juices. Boil over high heat for 5 minutes. Pour juices over chicken breasts and serve.
NOTE: This recipe comes from my grandmother's very old Italian cookbook. I haven't tried it yet but it sounds so delicious I'm making it this week.
From THE BEST OF ITALIAN COOKING
AUGUST 2012
CROCK-POT RED SAUCE WITH PORK CHOPS & CHIANTI
Ingredients:
1 tbl. vegetable oil
4 boneless pork chops
1 28 oz. can crushed tomatoes
1 large onion, quartered and sliced
1 large green bell pepper, cut into strips
1 tbl. Worcestershire sauce
Salt and pepper to taste
Heat oil in large skillet over medium-low heat until hot. Brown pork chops on both sides. Drain excess fat and discard. Transfer pork chops to 4-1/2 quart slow-cooker.
Add crushed tomatoes, onion, pepper, Worcestershire sauce, salt and pepper to slow cooker.
Cover, cook on LOW 6 to 8 hours or until pork is tender. Be sure to check pork after 6 hours. Longer cooking time can toughen the meat.
This recipe can be served with pasta or rice. Enjoy.
From CROCK-POT, the Original Slow Cooker
Sorry, no recipes for May, June or July.
APRIL 2012
SEA BASS WITH TOMATOES AND OLIVES
Ingredients:
3 tbls. olive oil
2 tbls. julienned leek
1/4 c. julienned carrots
1/4 c. julienned celery
4 sea bass fillets
Salt and fresh ground pepper to taste
2 c. El Paso Winery's "WINE-OF-THE-MONTH" Sauvignon Blanc
1/3 c. fish stock or low-salt chicken broth
20 brine-cured black olives, pitted and cut into strips
2 plum tomatoes, peeled, seeded and sliced lengthwise into thin strips
4 fresh basil leaves, plus additional sprigs for garnish
1-1/2 tbls. butter
Virgin olive oil for drizzling
In a large saute pan or skillet over medium heat, heat 1 tbl. of the olive oil and saute the leek, carrots and celery for 2 to 3 minutes.
In a large saute pan or skillet over medium-high heat, heat the remaining 2 tbls. olive oil and saute the fish for 1 or 2 minutes on each side, or just until golden. Season with salt and pepper. Stir in the sauteed vegetables, wine and stock or broth; cover the pan and cook for 3 minutes. Add the olives, tomatoes, shredded basil, butter and a generous drizzle of olive oil; cook for 2 minutes. Season with salt and pepper.
Arrange 4 pieces of fish on each of 4 warmed plates. Ladle the vegetables and sauce over. Garnish with the basil sprigs and serve immediately.
From ITALIAN INTERMEZZO (Hotel Cipriani)
NOVEMBER 2011
SWEET & SPICY MULLED WINE
I guess we'll not soon forget the snowstorm of October 2011 that left many, many folks without power, water, etc. Had I known this was going to happen, I would have sent this recipe out a month sooner -- all you need is a pot and heat source.
Ingredients:
Three bottles El Paso's sweet Mellow Red
2 apples studded with 2 whole cloves each
1/2 cinnamon stick
1 pinch of freshly ground nutmeg
The rind of 1/2 orange
Just put everything in any kind of pot and place over any kind of heat. That's it! If you plan on keeping it hot for over an hour, remove everything but the apples. Enjoy!
APRIL 2011
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 (our dry Riesling is perfect!)
1/2 c. water
1 can (5 oz.) evaporated milk
5 tsps. cornstarch
Hot cooked rice
Combine salt, pepper and paprika in small bowl, sprinkle over chicken.
Layer chicken, mushrooms, green onions and bouillon in 4-1/2 quart Crock-Pot 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 Crock-Pot slow cooker; bring to a boil. Boil 1 minute or until thickened, stirring constantly. Serve chicken and sauce over rice.
From THE ORIGINAL CROCK-POT COOKBOOK
DECEMBER 2010
PEARS IN RED WINE
(Serve as a fruit course for breakfast, or at dinner as a lovely, light dessert.)
Ingredients:
3 c. "WINE-OF-THE-MONTH" -- Cabernet Sauvignon
1/2 c. sugar
1/2 tsp. grated lemon zest
4 whole cloves
1 cinnamon stick, cracked
8 black peppercorns
1/2 tsp. vanilla extract
4 firm, ripe pears
In a large saucepan, combine the wine, sugar, lemon zest, cloves, cinnamon, peppercorns, and vanilla. Bring to a boil and cook to reduce by half. Add the pears to the wine mixture, reduce heat to just below simmering, and cook for 20 minutes, or until pears are tender when pierced.
Using a slotted spoon, transfer the pears to 4 shallow bowls. Strain the sauce through a fine mesh sieve. Pour a little sauce over each pear and serve warm.
Makes 4 servings
From TASTING THE WINE COUNTRY
Youngberg Hill Inn
NOVEMBER 2010
HEARTY LENTIL SOUP
Ingredients:
3 tbls. olive oil
2 large onions, chopped
1 carrot, chopped
1/2 tsp. dried marjoram
1/2 tsp. dried thyme
3 c. beef stock
1 c. dry lentils, washed
1 can (14-1/2 oz.) diced tomatoes, undrained
1/4 c. chopped fresh parsley
1/2 c. Rusty Nail -- the "WINE-OF-THE-MONTH"
Salt and pepper
2/3 c. grated Monterey Jack cheese
2 to 3 strips bacon, cooked crisp and crumbled
Heat the olive oil in a large saucepan and saute the onions and carrots for 3 to 5 minutes. Add the herbs and saute for 1 minute more. Add the stock, lentils, tomaties with their juice and the parsley.
Cover the saucepan and cook until the lentil are tender, 45 to 60 minutes. Add the wine. Taste for seasoning, adding salt and pepper if necessary.
To serve, place 2 tablespoons grated cheese in each serving bowl, pour in soup and top with crumbled bacon. This dish is especially delicious when served with hot corn muffins. May be made ahead and reheated -- it gets better! Serves 4 to 6.
From COOKING WITH WINE
Virginia and Robert Hoffman
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.
&nbs
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