Culinary Confessional

Just a girl in the world...of culinary adventures! I'm beginning culinary academy in the fall, but will be doing a LOT of work before then to get myself ready for this. _____________________

This is a blog of my journey to change my life.
Posts tagged "wine"
Roasted Rack of LambTwo 1 lb racks of lamb, frenched3 tbsp olive oil, divided1 tbsp butter1 cup merlot wine1 tbsp rosemary, chopped2 cloves garlic, minced and divided1/2 loaf white bread1/2 tsp ground nutmeg1 tbsp herbs de provence1 cup dijon mustardSalt and pepper to tastePlace racks of lamb in a large ziplock bag and add the wine, 1 minced garlic clove, and nutmeg.  Seal bag and marinate for at least 4 hours, turning bag over occasionally.Place the bread slices in a food processor and pulse until turned into breadcrumbs.In a medium skillet, heat 1 tbsp oil and the butter over medium heat.  Add the rosemary and remaining garlic and cook for 1 minute.  Add the breadcrumbs and cook, stirring frequently, for 3 minutes.  Then remove from heat and add the herbs de provence, 1/2 tsp salt, and 1/2 tsp pepper.  Stir in the remaining oil, then set aside.Preheat oven to 450-deg.Remove the lamb from the marinade and coat both sides with the dijon mustard.  Place the ribs on a large roasting pan coated with tinfoil.  Pat the breadcrumb mixture evenly over both sides of the lamb then roast, uncovered, for 25-30 minutes, or until a meat thermometer reads 150-deg internally.  (Note: if the crumb coating is browning too quickly, cover with tinfoil.)  Let the lamb stand 10 minutes before slicing.While the meat is resting, pour the leftover marinade liquid into a small saucepan and reduce over high heat to make a flavorful pan sauce to serve on the side.Approximate Nutritional Values: http://www.food.com/recipe/rack-of-spring-lamb-with-roasted-garlic-9440

Roasted Rack of Lamb


Two 1 lb racks of lamb, frenched
3 tbsp olive oil, divided
1 tbsp butter
1 cup merlot wine
1 tbsp rosemary, chopped
2 cloves garlic, minced and divided
1/2 loaf white bread
1/2 tsp ground nutmeg
1 tbsp herbs de provence
1 cup dijon mustard
Salt and pepper to taste


Place racks of lamb in a large ziplock bag and add the wine, 1 minced garlic clove, and nutmeg.  Seal bag and marinate for at least 4 hours, turning bag over occasionally.

Place the bread slices in a food processor and pulse until turned into breadcrumbs.

In a medium skillet, heat 1 tbsp oil and the butter over medium heat.  Add the rosemary and remaining garlic and cook for 1 minute.  Add the breadcrumbs and cook, stirring frequently, for 3 minutes.  Then remove from heat and add the herbs de provence, 1/2 tsp salt, and 1/2 tsp pepper.  Stir in the remaining oil, then set aside.

Preheat oven to 450-deg.

Remove the lamb from the marinade and coat both sides with the dijon mustard.  Place the ribs on a large roasting pan coated with tinfoil.  Pat the breadcrumb mixture evenly over both sides of the lamb then roast, uncovered, for 25-30 minutes, or until a meat thermometer reads 150-deg internally.  (Note: if the crumb coating is browning too quickly, cover with tinfoil.)  Let the lamb stand 10 minutes before slicing.

While the meat is resting, pour the leftover marinade liquid into a small saucepan and reduce over high heat to make a flavorful pan sauce to serve on the side.




Approximate Nutritional Values: http://www.food.com/recipe/rack-of-spring-lamb-with-roasted-garlic-9440

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Seafood Noodle Paella(A twist on the classic rice dish, made instead with pasta)For the Base:6 cups fish stock4 tbsp olive oil1 large onion, chopped1 lb tomato, skinned and chopped1/2 cup white wine6 garlic cloves, rough chopped1 lb uncooked ditalini noodlesSalt to TasteFor the Picada:4 tbsp olive oil, divided2 tbsp slivered almonds2 garlic cloves, chopped2 tbsp parsley, chopped1 tbsp pimento1 tsp cinnamon1 tsp saffron threads1 tbsp red pepper flakes1 tbsp ground cloveJuice of 1 lemonZest of 1 lemon2 lbs mixed shellfish: scallops, shrimp, mussels, clams — cleaned wellIn a large stockpot, heat the oil for the soup and saute the onion until golden.  Add the tomatoes and let the liquid come to a boil.  Then use a metal spoon to mash the tomatoes into a sauce.Add the wine and cook for two minutes, then pour in the fish stock.  Bring to a boil and season with salt, then let simmer over medium-low heat for 30 minutes.  Meanwhile, in a small saute pan, heat 2 tbsp oil for the picada, then add the almonds and garlic, cooking until both are golden. Add the parsley, pimento, cinnamon, saffron, red pepper flakes, and cloves and stir.  Add the lemon juice and zest, then remove from heat and set aside.Heat a large paella (or saute pan) over medium-high heat, then add the remaining oil and turn the heat down to medium.  Add the noodles and cook, stirring often, until golden brown.  Add the fish stock and bring to a boil, then lower the heat and simmer for 15 minutes, or until most of the liquid has been absorbed.Season to taste, then add the picata and return to a boil for five minutes.Arrange the seafood on top of the pasta and cover.  Cook until the shellfish have opened and most of the liquid has been absorbed—about 10 minutes.  Serve immediately.Approximate Nutritional Values: http://www.food.com/recipe/chicken-seafood-paella-371034 

Seafood Noodle Paella
(A twist on the classic rice dish, made instead with pasta)


For the Base:
6 cups fish stock
4 tbsp olive oil
1 large onion, chopped
1 lb tomato, skinned and chopped
1/2 cup white wine
6 garlic cloves, rough chopped
1 lb uncooked ditalini noodles
Salt to Taste


For the Picada:
4 tbsp olive oil, divided
2 tbsp slivered almonds
2 garlic cloves, chopped
2 tbsp parsley, chopped
1 tbsp pimento
1 tsp cinnamon
1 tsp saffron threads
1 tbsp red pepper flakes
1 tbsp ground clove
Juice of 1 lemon
Zest of 1 lemon
2 lbs mixed shellfish: scallops, shrimp, mussels, clams — cleaned well



In a large stockpot, heat the oil for the soup and saute the onion until golden.  Add the tomatoes and let the liquid come to a boil.  Then use a metal spoon to mash the tomatoes into a sauce.

Add the wine and cook for two minutes, then pour in the fish stock.  Bring to a boil and season with salt, then let simmer over medium-low heat for 30 minutes.  

Meanwhile, in a small saute pan, heat 2 tbsp oil for the picada, then add the almonds and garlic, cooking until both are golden. Add the parsley, pimento, cinnamon, saffron, red pepper flakes, and cloves and stir.  Add the lemon juice and zest, then remove from heat and set aside.

Heat a large paella (or saute pan) over medium-high heat, then add the remaining oil and turn the heat down to medium.  Add the noodles and cook, stirring often, until golden brown.  Add the fish stock and bring to a boil, then lower the heat and simmer for 15 minutes, or until most of the liquid has been absorbed.

Season to taste, then add the picata and return to a boil for five minutes.

Arrange the seafood on top of the pasta and cover.  Cook until the shellfish have opened and most of the liquid has been absorbed—about 10 minutes.  Serve immediately.



Approximate Nutritional Values: http://www.food.com/recipe/chicken-seafood-paella-371034
 

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Garlic Shrimp and Scallops12 large scallops—cleaned and patted dry8 large shrimp—peeled, cleaned, and deveined, but with tails left on1/2 cup flour4 tablespoons olive oil3 garlic cloves, minced2 tbsp fresh basil, chopped1 tsp red pepper flakes5 tablespoons lemon juice1/2 cup fresh spinach3/4 cup grape tomatoes, sliced1/2 cup white wineSalt and pepper to tastePlace tomatoes and spinach in a serving bowl and set aside.Pat the scallops dry using paper towels, then cut them in half crosswise.  Season scallops and shrimp with salt and pepper and dust lightly with the flour.Heat oil in a large skillet over high heat, then add scallops and shrimp.  Reduce heat to medium and cook for one minute, then turn scallops and shrimp over and add the garlic, red pepper flakes, and basil, shaking pan to distribute the flavors evenly.Cook for 2 more minutes or until the scallops are golden and firm to the touch.Sprinkle with lemon juice and toss to blend, then remove shrimp and scallops from the pan and set aside.Deglaze the pan with the wine and let reduce on high heat for about 5 minutes.  Then pour over the tomato and spinach.  Arrange the shrimp and scallops over the spinach and tomato, then serve.Approximate Nutritional Values:  http://www.food.com/recipe/garlic-shrimp-and-scallops-8814

Garlic Shrimp and Scallops


12 large scallops—cleaned and patted dry
8 large shrimp—peeled, cleaned, and deveined, but with tails left on
1/2 cup flour
4 tablespoons olive oil
3 garlic cloves, minced
2 tbsp fresh basil, chopped
1 tsp red pepper flakes
5 tablespoons lemon juice
1/2 cup fresh spinach
3/4 cup grape tomatoes, sliced
1/2 cup white wine
Salt and pepper to taste



Place tomatoes and spinach in a serving bowl and set aside.

Pat the scallops dry using paper towels, then cut them in half crosswise.  

Season scallops and shrimp with salt and pepper and dust lightly with the flour.

Heat oil in a large skillet over high heat, then add scallops and shrimp.  Reduce heat to medium and cook for one minute, then turn scallops and shrimp over and add the garlic, red pepper flakes, and basil, shaking pan to distribute the flavors evenly.

Cook for 2 more minutes or until the scallops are golden and firm to the touch.

Sprinkle with lemon juice and toss to blend, then remove shrimp and scallops from the pan and set aside.

Deglaze the pan with the wine and let reduce on high heat for about 5 minutes.  Then pour over the tomato and spinach.  Arrange the shrimp and scallops over the spinach and tomato, then serve.



Approximate Nutritional Values:  http://www.food.com/recipe/garlic-shrimp-and-scallops-8814

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Italian Shrimp with Pasta1 lb shrimp—shelled, cleaned, and deveined1 lb linguine1 tbsp dried basil1 tsp red pepper flakes1 tbsp garlic powder1/2 cup white wine2 tbsp tomato paste1 tbsp olive oilSalt to tasteCook pasta in a large pot of salted boiling water.  Drain and set asideHeat a skillet over medium heat and add the oil and shrimp.  Cook for one minute, then flip and add the basil, garlic, red pepper flakes, tomato paste, wine, and salt.Cook for 4 minutes, or until the shrimp are cooked through and the liquid has reduced.  Pour over the pasta, then serve.Approximate Nutritional Values: http://www.food.com/recipe/garlic-shrimp-pasta-121066

Italian Shrimp with Pasta


1 lb shrimp—shelled, cleaned, and deveined
1 lb linguine
1 tbsp dried basil
1 tsp red pepper flakes
1 tbsp garlic powder
1/2 cup white wine
2 tbsp tomato paste
1 tbsp olive oil
Salt to taste



Cook pasta in a large pot of salted boiling water.  Drain and set aside

Heat a skillet over medium heat and add the oil and shrimp.  Cook for one minute, then flip and add the basil, garlic, red pepper flakes, tomato paste, wine, and salt.

Cook for 4 minutes, or until the shrimp are cooked through and the liquid has reduced.  Pour over the pasta, then serve.




Approximate Nutritional Values: http://www.food.com/recipe/garlic-shrimp-pasta-121066

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Cooking Tip: In Vino VeritasDon’t want to use wine in your cooking?  No prob.  For a low sugar, lower calorie, non-alcoholic substitute, try apple or carrot juice instead. It works really well for desserts like poached pears or glazed cakes, but also adds a nice sweetness to marinades, sauces, and other savory foods. 

Cooking Tip: In Vino Veritas

Don’t want to use wine in your cooking?  No prob.  For a low sugar, lower calorie, non-alcoholic substitute, try apple or carrot juice instead. It works really well for desserts like poached pears or glazed cakes, but also adds a nice sweetness to marinades, sauces, and other savory foods. 

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Salmon CrepesFor the Crepes:1 tsp salt1 cup flour, sifted2 eggs1/2 cup milk1 tablespoon melted butter, plus extra for coating the panFor the Filling:1 cup white wine1 bunch fresh tarragon3 tbsp fresh dill, chopped1 tbsp butter2 lbs smoked salmon, chopped1 cup canned tomatoes, pureedSalt and pepper to tasteFor the crepes, combine the salt and flour together in a large bowl, then whisk in the eggs and beat until thick.  Then slowly add the milk, still whisking to prevent lumps. Add the melted butter and let sit for at least an hour.Heat a crepe pan over medium-low heat and brush with melted butter.  Using a small ladle, add enough batter to just coat the bottom of pan, quickly swirling and tilting to get an even layer.  Cook until golden brown, about 90 seconds, then flip over and cook another 90 seconds until golden.(Tip: place the crepes on layers of wax paper to keep from sticking to each other.For the filling, bring the wine to a boil in a medium saucepan, then add the salt, pepper, tarragon, and butter.Once the butter is melted, add the salmon and cook for about 2 minutes.  Remove the fish from the poaching liquid and add the tomatoes.  Raise heat to medium-high and let the sauce reduce until it’s thick enough to coat the back of a spoon.  Then add the dill.Return the salmon to the sauce, stirring well to combine.Fill each crepe with 2 tbsp of filling, then roll up.  Place each rolled crepe on plate, seam-side down, and drizzle with the sauce.Approximate Nutritional Values: http://www.food.com/recipe/herbed-crepes-with-smoked-salmon-and-radishes-334793

Salmon Crepes


For the Crepes:
1 tsp salt
1 cup flour, sifted
2 eggs
1/2 cup milk
1 tablespoon melted butter, plus extra for coating the pan


For the Filling:
1 cup white wine
1 bunch fresh tarragon
3 tbsp fresh dill, chopped
1 tbsp butter
2 lbs smoked salmon, chopped
1 cup canned tomatoes, pureed
Salt and pepper to taste



For the crepes, combine the salt and flour together in a large bowl, then whisk in the eggs and beat until thick.  Then slowly add the milk, still whisking to prevent lumps. Add the melted butter and let sit for at least an hour.

Heat a crepe pan over medium-low heat and brush with melted butter.  Using a small ladle, add enough batter to just coat the bottom of pan, quickly swirling and tilting to get an even layer.  Cook until golden brown, about 90 seconds, then flip over and cook another 90 seconds until golden.

(Tip: place the crepes on layers of wax paper to keep from sticking to each other.

For the filling, bring the wine to a boil in a medium saucepan, then add the salt, pepper, tarragon, and butter.

Once the butter is melted, add the salmon and cook for about 2 minutes.  

Remove the fish from the poaching liquid and add the tomatoes.  Raise heat to medium-high and let the sauce reduce until it’s thick enough to coat the back of a spoon.  Then add the dill.

Return the salmon to the sauce, stirring well to combine.

Fill each crepe with 2 tbsp of filling, then roll up.  Place each rolled crepe on plate, seam-side down, and drizzle with the sauce.




Approximate Nutritional Values: http://www.food.com/recipe/herbed-crepes-with-smoked-salmon-and-radishes-334793

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Lemon Caper Shrimp with Orzo1-1/2 cups orzoJuice of 1 lemonZest of 1 lemon2 tablespoons olive oil, divided1 cup white wine2 garlic cloves, minced5 tablespoons unsalted butter1 lb large shrimp—peeled and cleaned, with tails on3 tablespoons capers, drained4 tbsp fresh parsley, chopped (divided)1/2 cup parmesan cheese, gratedSalt and black pepper to tasteCook orzo according to package directions in salted, boiling water, then drain.  Toss with 1 tablespoon of olive oil and set aside.Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the garlic and cook for 1 minute, stirring frequently.  Add the shrimp, 2 tablespoons parsley, salt, and pepper and cook for 2 minutes, stirring occasionally, until the shrimp turn pink.  Then remove the shrimp from the pan and set aside, covered to keep warm.Pour the lemon juice and wine into the skillet and bring to a boil over medium-high heat to deglaze the skillet. Lower the heat to medium-low and add the butter, lemon zest, capers, and shrimp, tossing to combine.Pour the orzo into a serving bowl and spoon the shrimp mixture on top.  Sprinkle with the remaining parsley and parmesan cheese.Approximate Nutritional Values:  http://www.food.com/recipe/sauteed-shrimp-with-lemon-caper-cream-sauce-on-angel-hair-pasta-89552

Lemon Caper Shrimp with Orzo


1-1/2 cups orzo
Juice of 1 lemon
Zest of 1 lemon
2 tablespoons olive oil, divided
1 cup white wine
2 garlic cloves, minced
5 tablespoons unsalted butter
1 lb large shrimp—peeled and cleaned, with tails on
3 tablespoons capers, drained
4 tbsp fresh parsley, chopped (divided)
1/2 cup parmesan cheese, grated
Salt and black pepper to taste



Cook orzo according to package directions in salted, boiling water, then drain.  Toss with 1 tablespoon of olive oil and set aside.

Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the garlic and cook for 1 minute, stirring frequently.  Add the shrimp, 2 tablespoons parsley, salt, and pepper and cook for 2 minutes, stirring occasionally, until the shrimp turn pink.  Then remove the shrimp from the pan and set aside, covered to keep warm.

Pour the lemon juice and wine into the skillet and bring to a boil over medium-high heat to deglaze the skillet. Lower the heat to medium-low and add the butter, lemon zest, capers, and shrimp, tossing to combine.

Pour the orzo into a serving bowl and spoon the shrimp mixture on top.  Sprinkle with the remaining parsley and parmesan cheese.




Approximate Nutritional Values:  http://www.food.com/recipe/sauteed-shrimp-with-lemon-caper-cream-sauce-on-angel-hair-pasta-89552

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Lobster Noodle with Hot and Spicy Scallion ButterCourtesy of: Far Away 1 cup vegetable oil 4 dried red chiles, broken in half 1 1/2 lb lobster 1/4 cup onion, diced 2 tablespoons garlic, minced Kosher salt 1/4 cup dry white wine 1 cup lobster stock 1 teaspoon Sriracha chili sauce 1/4 teaspoon brown sugar 2 tablespoons unsalted butter 1 cup scallions, roughly chopped 1 cup basil, roughly chopped 1/2 box rice noodles To make a chile-oil infusion: in a small pot heat the oil and chiles over medium-high heat until the peppers begin to sizzle. Remove from the heat, cover and let stand to steep for at least an hour.  Steam lobster in a large stock pot in about 2 inches of salted water, 5-7 minutes. Remove to a cutting board and proceed to crack and extract the meat, reserving the tomalley. Return the empty body to the stock pot and simmer a stock. Roughly chop tail, knuckle, and claw meat. Cook rice noodles according to package directions, drain. In a large skillet over medium heat, saute onions and garlic in 2 tablespoons of chile oil (the rest can be stored in the refrigerator for several weeks). Turn down the heat to medium-low, add wine, stock, Sriracha, sugar, butter, scallions, and basil. Turn off the heat. Stir in lobster meat and tomalley, then the rice noodles. Serve in shallow bowls, preferably with chops sticks!Approximate Nutritional Values:  http://southern.food.com/recipe/spicy-lobster-noodle-salad-371730

Lobster Noodle with Hot and Spicy Scallion Butter
Courtesy of: Far Away



  • 1 cup vegetable oil
  • 4 dried red chiles, broken in half
  • 1 1/2 lb lobster
  • 1/4 cup onion, diced
  • 2 tablespoons garlic, minced
  • Kosher salt
  • 1/4 cup dry white wine
  • 1 cup lobster stock
  • 1 teaspoon Sriracha chili sauce
  • 1/4 teaspoon brown sugar
  • 2 tablespoons unsalted butter
  • 1 cup scallions, roughly chopped
  • 1 cup basil, roughly chopped
  • 1/2 box rice noodles



To make a chile-oil infusion: in a small pot heat the oil and chiles over medium-high heat until the peppers begin to sizzle. Remove from the heat, cover and let stand to steep for at least an hour.
 

Steam lobster in a large stock pot in about 2 inches of salted water, 5-7 minutes. Remove to a cutting board and proceed to crack and extract the meat, reserving the tomalley. Return the empty body to the stock pot and simmer a stock. Roughly chop tail, knuckle, and claw meat.


Cook rice noodles according to package directions, drain.


In a large skillet over medium heat, saute onions and garlic in 2 tablespoons of chile oil (the rest can be stored in the refrigerator for several weeks). Turn down the heat to medium-low, add wine, stock, Sriracha, sugar, butter, scallions, and basil.


Turn off the heat. Stir in lobster meat and tomalley, then the rice noodles. Serve in shallow bowls, preferably with chops sticks!




Approximate Nutritional Values:  http://southern.food.com/recipe/spicy-lobster-noodle-salad-371730

(via fattributes)

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Rustic Mushroom Tart1 sheet frozen puff pastry, thawed2 slices bacon, chopped2 tbsp shallot, minced1 clove garlic, minced4 oz crimini mushrooms, cleaned and chopped4 oz baby bella mushrooms, cleaned and chopped1 tsp dry Herbes de Provence2 tbsp dry white wine1/2 cup cream cheese1/2 tsp salt1/2 tsp black pepper1/3 cup mozzarella, shredded1/3 cup provolone cheese, shreddedPreheat oven to 425-deg. Roll out puff pastry to fit a small parchment paper-covered baking pan.  Place pan in the refrigerator and set aside.Cook the bacon, shallot, garlic, mushrooms, and Herbes de Provence over medium heat until the bacon is cooked and the mushrooms are golden brown.  Add the wine and continue to cook until the liquid is mostly evaporated.  Then remove from heat and add the cream cheese, stirring until smooth.  Season with salt and pepper, then mix in the shredded mozzarella and provolone.Remove the baking sheet with the puff pastry from the fridge and spoon the mushroom mixture over it.Bake for 20 minutes or until the puff pastry is golden and the mushroom filling also browns.  Cut into quarters and serve.Approximate Nutritional Values:  http://cheese.food.com/recipe/mushroom-gruyere-tart-22222

Rustic Mushroom Tart


1 sheet frozen puff pastry, thawed
2 slices bacon, chopped
2 tbsp shallot, minced
1 clove garlic, minced
4 oz crimini mushrooms, cleaned and chopped
4 oz baby bella mushrooms, cleaned and chopped
1 tsp dry Herbes de Provence
2 tbsp dry white wine
1/2 cup cream cheese
1/2 tsp salt
1/2 tsp black pepper
1/3 cup mozzarella, shredded
1/3 cup provolone cheese, shredded



Preheat oven to 425-deg. 

Roll out puff pastry to fit a small parchment paper-covered baking pan.  Place pan in the refrigerator and set aside.

Cook the bacon, shallot, garlic, mushrooms, and Herbes de Provence over medium heat until the bacon is cooked and the mushrooms are golden brown.  Add the wine and continue to cook until the liquid is mostly evaporated.  Then remove from heat and add the cream cheese, stirring until smooth.  Season with salt and pepper, then mix in the shredded mozzarella and provolone.

Remove the baking sheet with the puff pastry from the fridge and spoon the mushroom mixture over it.

Bake for 20 minutes or until the puff pastry is golden and the mushroom filling also browns.  Cut into quarters and serve.



Approximate Nutritional Values:  http://cheese.food.com/recipe/mushroom-gruyere-tart-22222

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Cheesey Mushroom Melt1 tablespoon butter1 tablespoon olive oil1 shallot, sliced8 ounces crimini mushrooms, sliced2 cloves garlic, chopped1 teaspoon thyme, chopped1/4 cup white wine1 tablespoon parsley, chopped1/2 cup fontina cheese, shredded1/2 cup gruyere cheese, shredded1/4 cup parmesan, grated4 slices bread2 tablespoon butterSalt and pepper to tastePlace the butter and oil in a pan over medium heat, cooking until the butter melts.  Add the shallot and saute until tender, about 5-7 minutes.Add the garlic and thyme and saute until fragrant, about one minute.Add the mushrooms and saute until they start to caramelize and turn golden brown, about 10-15 minutes.  Then add the wine to deglaze the pan and cook until most of the liquid has evaporated, about 2-3 minutes.Season with salt and pepper, then add the parsley and remove from heat.  Mix the cheese into the mushrooms.Butter one side of each slice of bread and place two of them in the pan, buttered side down.  Top each slice with half of the mushroom mixture and sandwich with the remaining bread slices, buttered side up.Heat until the cheese completely melts and the bread is golden brown, about 2-4 minutes per side.Approximate Nutritional Values: http://www.food.com/recipe/mushroom-and-brie-melts-251047 

Cheesey Mushroom Melt


1 tablespoon butter
1 tablespoon olive oil
1 shallot, sliced
8 ounces crimini mushrooms, sliced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup white wine
1 tablespoon parsley, chopped
1/2 cup fontina cheese, shredded
1/2 cup gruyere cheese, shredded
1/4 cup parmesan, grated
4 slices bread
2 tablespoon butter
Salt and pepper to taste



Place the butter and oil in a pan over medium heat, cooking until the butter melts.  Add the shallot and saute until tender, about 5-7 minutes.

Add the garlic and thyme and saute until fragrant, about one minute.

Add the mushrooms and saute until they start to caramelize and turn golden brown, about 10-15 minutes.  Then add the wine to deglaze the pan and cook until most of the liquid has evaporated, about 2-3 minutes.

Season with salt and pepper, then add the parsley and remove from heat.  Mix the cheese into the mushrooms.

Butter one side of each slice of bread and place two of them in the pan, buttered side down.  Top each slice with half of the mushroom mixture and sandwich with the remaining bread slices, buttered side up.

Heat until the cheese completely melts and the bread is golden brown, about 2-4 minutes per side.



Approximate Nutritional Values: http://www.food.com/recipe/mushroom-and-brie-melts-251047 

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Creamy Mushroom Fontina Pasta10 ounces dried wide pasta1/2 cup unsalted butter, divided10 ounces cremini mushrooms, sliced10 ounces baby bella mushrooms, sliced2 large shallots, chopped1/2 cup dry white wine1 teaspoon salt8 ounces fontina cheese, finely diced1/2 cup fresh thyme, choppedSalt and freshly ground pepper to tasteCook the pasta according to the package directions until al dente. Drain and reserve 3/4 cup of the cooking water.Heat 4 tablespoons of the butter in a large skillet over medium-high heat and sauté the mushrooms, stirring occasionally, for 7 minutes, or until golden brown.  Then remove from the pan and set aside.Add the shallots to the pan and cook until tender, about 5 minutes. Then place the mushrooms back in the skillet and add the wine.  Cook until the wine reduces in half, about 3 minutes.Add the reserved pasta water and bring to a boil. Stir in the remaining butter and season with 1 teaspoon salt.Reduce the heat to low and add the cooked pasta, cheese, and thyme, tossing until the pasta is coated with the sauce and the cheese starts to melt. Season with salt and pepper to taste, then serve.Approximate Nutritional Values:  http://www.food.com/recipe/fontina-pasta-197444

Creamy Mushroom Fontina Pasta


10 ounces dried wide pasta
1/2 cup unsalted butter, divided
10 ounces cremini mushrooms, sliced
10 ounces baby bella mushrooms, sliced
2 large shallots, chopped
1/2 cup dry white wine
1 teaspoon salt
8 ounces fontina cheese, finely diced
1/2 cup fresh thyme, chopped
Salt and freshly ground pepper to taste



Cook the pasta according to the package directions until al dente. Drain and reserve 3/4 cup of the cooking water.

Heat 4 tablespoons of the butter in a large skillet over medium-high heat and sauté the mushrooms, stirring occasionally, for 7 minutes, or until golden brown.  Then remove from the pan and set aside.

Add the shallots to the pan and cook until tender, about 5 minutes. Then place the mushrooms back in the skillet and add the wine.  Cook until the wine reduces in half, about 3 minutes.

Add the reserved pasta water and bring to a boil. Stir in the remaining butter and season with 1 teaspoon salt.

Reduce the heat to low and add the cooked pasta, cheese, and thyme, tossing until the pasta is coated with the sauce and the cheese starts to melt. Season with salt and pepper to taste, then serve.



Approximate Nutritional Values:  http://www.food.com/recipe/fontina-pasta-197444

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Just have to pop up and squeal that a chef just served Rosa Regale on Iron Chef!  I don’t drink, EXCEPT for this fabulousness.  It’s an Italian sparkling wine/champagne flavored with raspberries and the alcohol flavor itself (which is what I don’t like about most wines) is barely present.If you’ve never tried it, GET SOME and pair it with some dark chocolate.  Trust me, it’ll soon become one of your favorites. 

Just have to pop up and squeal that a chef just served Rosa Regale on Iron Chef!  I don’t drink, EXCEPT for this fabulousness.  It’s an Italian sparkling wine/champagne flavored with raspberries and the alcohol flavor itself (which is what I don’t like about most wines) is barely present.

If you’ve never tried it, GET SOME and pair it with some dark chocolate.  Trust me, it’ll soon become one of your favorites. 

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Poached Salmon with Cucumber Sauce   For the Poaching Liquid:1 large carrot, peeled and chopped2 large onion, peeled and chopped2 garlic cloves, smashed3 stalks celery, chopped1 cup white wine6 cups water24 oz salmon fillet For the Cucumber Sauce:1 large cucumber—peeled, seeded, and chopped1 cup plain yogurt1 tablespoon Dijon mustard1 tablespoon lemon juice1 bunch green onions, chopped 3 tablespoons fresh dillSalt and pepper to tasteCombine the cucumber, yogurt, Dijon, lemon juice, green onions, dill, salt, and pepper in a blender or food processor.  Cover with plastic wrap and refrigerate for at least an hour to allow the flavors to marry.In the meanwhile, simmer the carrot, onion, garlic, celery, white wine, and water in a large pot for 30 minutes in a large pot of salted water.  Then remove vegetables with slotted spoon and discard.Place the salmon fillet in a deep sauté pan and pour the hot poaching liquid over it—just enough to barely cover the fish.  Simmer for 8-10 minutes until the salmon flakes easily and is cooked all the way through.Cut the salmon fillets into single-sized portions and plate for serving.  Pour the cucumber sauce over the salmon, then enjoy!Approximate Nutritional Values: http://www.food.com/recipe/salmon-with-cucumber-dill-sauce-151712

Poached Salmon with Cucumber Sauce   



For the Poaching Liquid:
1 large carrot, peeled and chopped
2 large onion, peeled and chopped
2 garlic cloves, smashed
3 stalks celery, chopped
1 cup white wine
6 cups water
24 oz salmon fillet 


For the Cucumber Sauce:
1 large cucumber—peeled, seeded, and chopped
1 cup plain yogurt
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 bunch green onions, chopped 
3 tablespoons fresh dill
Salt and pepper to taste



Combine the cucumber, yogurt, Dijon, lemon juice, green onions, dill, salt, and pepper in a blender or food processor.  Cover with plastic wrap and refrigerate for at least an hour to allow the flavors to marry.

In the meanwhile, simmer the carrot, onion, garlic, celery, white wine, and water in a large pot for 30 minutes in a large pot of salted water.  Then remove vegetables with slotted spoon and discard.

Place the salmon fillet in a deep sauté pan and pour the hot poaching liquid over it—just enough to barely cover the fish.  Simmer for 8-10 minutes until the salmon flakes easily and is cooked all the way through.

Cut the salmon fillets into single-sized portions and plate for serving.  Pour the cucumber sauce over the salmon, then enjoy!




Approximate Nutritional Values: http://www.food.com/recipe/salmon-with-cucumber-dill-sauce-151712

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Greek Meatballs in White Wine Sauce3/4 lb ground lamb3/4 lb ground beef1 small yellow onion, finely minced1 tablespoon butter1 tablespoon extra virgin olive oil1 cup dry white wine1/2 lemon, juiced 3/4 cup feta cheese, crumbled1/2 cup Italian flat-leaf parsley, chopped1/2 cup fresh oregano, choppedSalt and pepper to tastePreheat a skillet over medium high heat.In a medium bowl, combine the lamb, beef, onion, parsley, oregano, feta, salt, and pepper, then roll into bite-sized meatballs.Melt the butter and oil in the pan, then gently add the meatballs. Cook for 10 to 12 minutes, shaking the pan occasionally to ensure they brown evenly on all sides.Once browned, remove and place on a platter and place in a warm oven.  Set aside.Deglaze the pan with the wine and allow to reduce by half, about 1-2 minutes. Then remove the pan from heat and add the lemon juice.Remove the meatballs from the oven and pour the sauce over them.  Serve immediately.Approximate Nutritional Values: http://www.food.com/recipe/moms-meatballs-in-wine-sauce-83495 

Greek Meatballs in White Wine Sauce


3/4 lb ground lamb
3/4 lb ground beef
1 small yellow onion, finely minced
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 cup dry white wine
1/2 lemon, juiced 
3/4 cup feta cheese, crumbled
1/2 cup Italian flat-leaf parsley, chopped
1/2 cup fresh oregano, chopped
Salt and pepper to taste



Preheat a skillet over medium high heat.

In a medium bowl, combine the lamb, beef, onion, parsley, oregano, feta, salt, and pepper, then roll into bite-sized meatballs.

Melt the butter and oil in the pan, then gently add the meatballs. Cook for 10 to 12 minutes, shaking the pan occasionally to ensure they brown evenly on all sides.

Once browned, remove and place on a platter and place in a warm oven.  Set aside.

Deglaze the pan with the wine and allow to reduce by half, about 1-2 minutes. Then remove the pan from heat and add the lemon juice.

Remove the meatballs from the oven and pour the sauce over them.  Serve immediately.



Approximate Nutritional Values: http://www.food.com/recipe/moms-meatballs-in-wine-sauce-83495 

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Chicken Marengo4 skinless, boneless chicken breasts (6 oz each)1/2 cup all purpose flour1/2 teaspoon salt1/4 teaspoon black pepper1/4 cup extra virgin olive oil3 large portabella mushrooms, stems and gills discarded, caps sliced thin1 shallot, finely chopped2 garlic cloves, minced1/2 teaspoon herbs de province1/2 cup red wine1/2 cup brandy1-14-ounce can whole tomatoes, drained and chopped1/4 cup basil, chiffonadePut oven rack in the middle position and preheat oven to 350-deg.Rinse chicken and pat dry.Combine flour, salt, and pepper in a ziplock bag then add the chicken.  Seal bag and shake to coat, then remove chicken, shaking off the excess flour. Heat oil in an ovenproof skillet over medium-high heat until hot but not smoking, then sauté the chicken, smooth side down, until golden, about 3 minutes.  Then flip over and sauté 2 more minutes. Scatter the mushroom around the chicken, then place skillet in the oven and bake, uncovered, until chicken is just cooked through, about 5-7 minutes.Set the chicken aside, but leave the mushrooms in the pan.  Add shallots, garlic, and herbs to skillet and saute over medium-high heat, stirring for 1 minute.  Add the wine and boil, stirring to deglaze the pan, until the liquid is reduced by half, about 2 minutes.Add the tomatoes and brandy, and simmer until the mushrooms are tender and the sauce reduces by half, about 4 minutes.  Season with salt and pepper, then return the chicken to the skillet and simmer, turning over, over 2 minutes per side.  Arrange chicken on a platter and spoon the sauce over.  Garnish with basil before serving.Approximate Nutritional Values: http://www.food.com/recipe/chicken-marengo-61821

Chicken Marengo


4 skinless, boneless chicken breasts (6 oz each)
1/2 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil
3 large portabella mushrooms, stems and gills discarded, caps sliced thin
1 shallot, finely chopped
2 garlic cloves, minced
1/2 teaspoon herbs de province
1/2 cup red wine
1/2 cup brandy
1-14-ounce can whole tomatoes, drained and chopped
1/4 cup basil, chiffonade



Put oven rack in the middle position and preheat oven to 350-deg.

Rinse chicken and pat dry.

Combine flour, salt, and pepper in a ziplock bag then add the chicken.  Seal bag and shake to coat, then remove chicken, shaking off the excess flour. 

Heat oil in an ovenproof skillet over medium-high heat until hot but not smoking, then sauté the chicken, smooth side down, until golden, about 3 minutes.  Then flip over and sauté 2 more minutes. 

Scatter the mushroom around the chicken, then place skillet in the oven and bake, uncovered, until chicken is just cooked through, about 5-7 minutes.

Set the chicken aside, but leave the mushrooms in the pan.  Add shallots, garlic, and herbs to skillet and saute over medium-high heat, stirring for 1 minute.  Add the wine and boil, stirring to deglaze the pan, until the liquid is reduced by half, about 2 minutes.

Add the tomatoes and brandy, and simmer until the mushrooms are tender and the sauce reduces by half, about 4 minutes.  Season with salt and pepper, then return the chicken to the skillet and simmer, turning over, over 2 minutes per side.  

Arrange chicken on a platter and spoon the sauce over.  Garnish with basil before serving.




Approximate Nutritional Values: http://www.food.com/recipe/chicken-marengo-61821

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