Oven Baked Turkey Stew
Recommended Wine: Pinot Noir Alternative Wine:Edelzwicker
Ingredients:
1 ½ pounds turkey breast tenderloins, sliced crosswise into ½-inch thick pieces
3 tablespoons olive oil
8 to 10 small red potatoes, unpeeled, cubed
4 medium carrots, sliced ½-inch thick
1 cup chopped onion
4 garlic cloves, minced
2 tablespoons flour
1 ½ cups chicken broth
1 cup dry red wine
1 teaspoon dried thyme leaves
1 teaspoon pepper
8 ounces sliced mushrooms
½ cup chopped fresh parsley
Preparation:
Heat oven to 350. Heat oil in ovenproof 6-quart Dutch Oven on medium heat until oil begins to sizzle. Place turkey, potatoes, carrots, onion and garlic in pan. Cook, stirring, for about 10 minutes or until turkey is lightly browned. Sprinkle flour over turkey mixture; cook and stir about 1 minute longer. Stir in chicken broth, wine, thyme, and pepper. Bring to a boil; add sliced mushrooms. Bake uncovered at 350 for 45 minutes or until vegetables are tender. Stir in parsley. Serves 4 to 6.
Wednesday, October 29, 2008
Wednesday, October 15, 2008
Food and Wine Pairing for October, 2008
Apple, Cranberry, and Walnut Pie with Stilton
Recommended Wine: Port Alternative Wine: Sauternes
Pie Crust
1 1/8 cups all-purpose flour
1 ½ teaspoons sugar
1 ½ teaspoons ground cinnamon
¼ pound (1 stick) cold unsalted butter, cut into 1-inch pieces
1/8 teaspoon kosher salt
¼ cup cold water
Filling
6 cups peeled, sliced green apples ( about 4 to 5 medium apples)
1 cup cranberries (fresh or frozen)
1 cup lightly toasted walnuts
2 teaspoons finely grated orange zest
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
½ cup sugar
2 tablespoons all-purpose flour, tapioca flour, or instant tapioca
1/8 teaspoon kosher salt
Streusel Topping
1 cup all-purpose flour
¼ cup packed brown sugar
2 tablespoons finely diced crystallized ginger
Garnish: small wedges of Stilton cheese
Preheat oven to 375. To make crust, in a food processor fitted with a pastry blade, combine flour, sugar, and cinnamon. Blend in the butter until mixture resembles coarse meal, about the size of small peas. Mix the salt and water and add them to the flour mixture. Blend only until the dough comes together.
On a lightly floured board or pastry cloth, flatten dough into a circle. Roll out dough with a rolling pin to make an 11-inch circle about 1/8 inch thick. Gently fold dough into quarters and transfer to a 9-inch pie pan. Carefully unfold dough and press lightly onto sides of pan. Trim any overhanging dough. Place in refrigerator for 15 minutes to chill.
In a large bowl, gently mix together all filling ingredients. In a small bowl, make streusel topping by combining flour, sugar, and ginger with a fork. With fingers, rub in butter until lumps are gone.
To assemble pie, transfer filling into crust. Sprinkle topping over pie. Decoratively crimp edge of pie dough. Place on baking sheet on middle rack of oven for 1 hour or until crust and topping are light golden brown.
Remove from oven and let cool. Serve with a small wedge of Stilton cheese and your favorite Port. Enjoy!
Recommended Wine: Port Alternative Wine: Sauternes
Pie Crust
1 1/8 cups all-purpose flour
1 ½ teaspoons sugar
1 ½ teaspoons ground cinnamon
¼ pound (1 stick) cold unsalted butter, cut into 1-inch pieces
1/8 teaspoon kosher salt
¼ cup cold water
Filling
6 cups peeled, sliced green apples ( about 4 to 5 medium apples)
1 cup cranberries (fresh or frozen)
1 cup lightly toasted walnuts
2 teaspoons finely grated orange zest
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
½ cup sugar
2 tablespoons all-purpose flour, tapioca flour, or instant tapioca
1/8 teaspoon kosher salt
Streusel Topping
1 cup all-purpose flour
¼ cup packed brown sugar
2 tablespoons finely diced crystallized ginger
Garnish: small wedges of Stilton cheese
Preheat oven to 375. To make crust, in a food processor fitted with a pastry blade, combine flour, sugar, and cinnamon. Blend in the butter until mixture resembles coarse meal, about the size of small peas. Mix the salt and water and add them to the flour mixture. Blend only until the dough comes together.
On a lightly floured board or pastry cloth, flatten dough into a circle. Roll out dough with a rolling pin to make an 11-inch circle about 1/8 inch thick. Gently fold dough into quarters and transfer to a 9-inch pie pan. Carefully unfold dough and press lightly onto sides of pan. Trim any overhanging dough. Place in refrigerator for 15 minutes to chill.
In a large bowl, gently mix together all filling ingredients. In a small bowl, make streusel topping by combining flour, sugar, and ginger with a fork. With fingers, rub in butter until lumps are gone.
To assemble pie, transfer filling into crust. Sprinkle topping over pie. Decoratively crimp edge of pie dough. Place on baking sheet on middle rack of oven for 1 hour or until crust and topping are light golden brown.
Remove from oven and let cool. Serve with a small wedge of Stilton cheese and your favorite Port. Enjoy!
Tuesday, August 26, 2008
Sept Recipe - Sautéed Chicken Breast in an Herbed Wine & Caper Sauce
Classic Pairing: Pinot Grigio
Alternative Wine: Sauvignon blanc
The acidity of the white wine in this recipe replaces the lemon in a modified picante sauce.
Pat the chicken breasts dry and salt and pepper to taste. Dredge in flour and shake off the excess. Sauté over med-high heat in the olive oil until the chicken is almost cooked through and the outside is lightly browned. Remove and set aside.
Mix the cornstarch to the milk in a small bowl. Stir until smooth and set aside.
Reduce the heat to medium. Add the shallot to the pan and sauté 2-3 minutes, or until soft. Add the garlic and sauté for an additional 30 seconds. Add the wine and the chicken broth to deglaze the pan and scrape the browned bits off the bottom of the pan into the wine. Add the tarragon and increase the heat to high. Reduce to ½ cup while stirring constantly. Reduce the heat to med-low. Add the capers and stir. Stir the corn starch mixture again and add slowly until while stirring the sauce. Return the chicken and any drippings to the pan. Cook over low heat while stirring until the sauce is creamy and bubbly.
Add the parsley and stir. Serve immediately over brown rice that has a little fresh grated parmesan or romano cheese stirred into it.
Serves 2 as an entrée.
Alternative Wine: Sauvignon blanc
The acidity of the white wine in this recipe replaces the lemon in a modified picante sauce.
- 2 Chicken breasts, boneless-skinless
- Salt
- Black pepper
- 1/8 cup all purpose flour
- 1½ Tbsp olive oil
- 1 med shallot minced (3 Tbsp)
- 1 Tbsp minced garlic
- ½ cup Seyval, Pinot Grigio, or other high acid dry white wine (not Chardonnay)
- ½ cup low-sodium chicken broth
- ¾ tsp dried tarragon
- 2 Tbsp capers, rinsed and drained
- 3 Tbsp milk
- 1½ tsp corn starch
- 1/3 cup minced fresh parsley
Pat the chicken breasts dry and salt and pepper to taste. Dredge in flour and shake off the excess. Sauté over med-high heat in the olive oil until the chicken is almost cooked through and the outside is lightly browned. Remove and set aside.
Mix the cornstarch to the milk in a small bowl. Stir until smooth and set aside.
Reduce the heat to medium. Add the shallot to the pan and sauté 2-3 minutes, or until soft. Add the garlic and sauté for an additional 30 seconds. Add the wine and the chicken broth to deglaze the pan and scrape the browned bits off the bottom of the pan into the wine. Add the tarragon and increase the heat to high. Reduce to ½ cup while stirring constantly. Reduce the heat to med-low. Add the capers and stir. Stir the corn starch mixture again and add slowly until while stirring the sauce. Return the chicken and any drippings to the pan. Cook over low heat while stirring until the sauce is creamy and bubbly.
Add the parsley and stir. Serve immediately over brown rice that has a little fresh grated parmesan or romano cheese stirred into it.
Serves 2 as an entrée.
Wednesday, August 13, 2008
Grilled Pork Tenderloin with Roasted Beet-Cranberry Sauce - Aug '08
(Classic Pairing) Merlot Alternative Wine:Zinfandel
Two very different but complementary flavors (beets and cranberries) marry in this dish to provide the connection to the ripe berry qualities found in most Merlots. This dish is very, very red as well, which establishes a subliminal color link to the wine.
2 Pork Tenderloins (about 2 pounds)
Marinade
2/3 cup Merlot
½ cup orange juice
1 teaspoon minced orange zest
½ cup sliced yellow onions
½ teaspoon toasted mustard seed, crushed
½ teaspoon toasted aniseed, crushed
1 bay leaf
1 teaspoon chopped fresh thyme
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Sauce
8 ounces beets, ends trimmed
Vegetable oil for beets
¾ cup cranberry juice
1 ¾ cups chicken stock
1 tablespoon balsamic vinegar
1 teaspoon cornstarch mixed with 1 teaspoon cold water
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
To make marinade, in a medium mixing bowl, combine wine, orange juice and zest, onions, mustard seed, aniseed, bay leaf, thyme, salt, and pepper and whisk thoroughly. Place tenderloins in a large, sealable plastic bag and add marinade. Marinate, refrigerated, for 3 to 4 hours. Remove pork from marinade and pat dry. Reserve marinade for sauce.
To make sauce, preheat oven to 350. Wash, pat dry, and lightly oil the beets. Place beets on a roasting pan and roast for 55 to 60 minutes, until cooked through and skins begin to shrivel. Cool, pull off skin, and cut into ¼-inch dice. Set aside for use in sauce.
In a medium sauté pan or skillet, add reserved marinade, except bay leaf, and bring to boil. Reduce heat and continue to simmer until reduced by half. Add cranberry juice, chicken stock, vinegar, and beets and simmer until sauce is reduced by half. Whisk in cornstarch mixture and continue to reduce until sauce thickens. Remove from heat and swirl in butter. Season to taste. Keep warm.
Grill pork over a hot fire for 8 to 10 minutes. Turn and continue to cook for 5 to 6 minutes, or until pork is medium-rare and juicy inside. Do not overcook. Keep warm in aluminum foil.
To serve, spoon sauce evenly onto plates. Slice pork and place on top of sauce. Garnish with Italian parsley. Serve with horseradish mashed potatoes.
Serves 6 as an entrée.
Two very different but complementary flavors (beets and cranberries) marry in this dish to provide the connection to the ripe berry qualities found in most Merlots. This dish is very, very red as well, which establishes a subliminal color link to the wine.
2 Pork Tenderloins (about 2 pounds)
Marinade
2/3 cup Merlot
½ cup orange juice
1 teaspoon minced orange zest
½ cup sliced yellow onions
½ teaspoon toasted mustard seed, crushed
½ teaspoon toasted aniseed, crushed
1 bay leaf
1 teaspoon chopped fresh thyme
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Sauce
8 ounces beets, ends trimmed
Vegetable oil for beets
¾ cup cranberry juice
1 ¾ cups chicken stock
1 tablespoon balsamic vinegar
1 teaspoon cornstarch mixed with 1 teaspoon cold water
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
To make marinade, in a medium mixing bowl, combine wine, orange juice and zest, onions, mustard seed, aniseed, bay leaf, thyme, salt, and pepper and whisk thoroughly. Place tenderloins in a large, sealable plastic bag and add marinade. Marinate, refrigerated, for 3 to 4 hours. Remove pork from marinade and pat dry. Reserve marinade for sauce.
To make sauce, preheat oven to 350. Wash, pat dry, and lightly oil the beets. Place beets on a roasting pan and roast for 55 to 60 minutes, until cooked through and skins begin to shrivel. Cool, pull off skin, and cut into ¼-inch dice. Set aside for use in sauce.
In a medium sauté pan or skillet, add reserved marinade, except bay leaf, and bring to boil. Reduce heat and continue to simmer until reduced by half. Add cranberry juice, chicken stock, vinegar, and beets and simmer until sauce is reduced by half. Whisk in cornstarch mixture and continue to reduce until sauce thickens. Remove from heat and swirl in butter. Season to taste. Keep warm.
Grill pork over a hot fire for 8 to 10 minutes. Turn and continue to cook for 5 to 6 minutes, or until pork is medium-rare and juicy inside. Do not overcook. Keep warm in aluminum foil.
To serve, spoon sauce evenly onto plates. Slice pork and place on top of sauce. Garnish with Italian parsley. Serve with horseradish mashed potatoes.
Serves 6 as an entrée.
Sunday, July 6, 2008
Grilled Salmon Steaks with Black Bean Salsa
SALSA
1 (15.5-oz.) can black beans. Drained and rinsed
1 orange sectioned and diced
½ cup finely chopped tomato
1 cup frozen corn
1 Tbsp. lime juice or juice of 1 lime
1 tsp. sugar
¾ tsp curry powder (more if you like curry)
In medium bowl, combine and mix well. Let stand at room temperature 15 to 30 minutes or refrigerate up to 2 hours. Stir before serving.
SALMON
½ cup Soy sauce
½ cup Semi-dry white wine (Lakeshore Demi-Sec)
1½Tbsp minced Garlic
1Tbsp minced Ginger
2 (8-oz.) 1 inch thick salmon steaks, skinned, and cut into 2 pieces.
In a baggie, combine the Soy sauce with the next 3 ingredients and mix well. Rinse & pat the salmon dry. Marinate salmon for 2-12 hours in the soy sauce mixture in the refrigerator. Grill over low heat with the cover on for 6-8 minutes. Baste with the marinade and grill the second side 5-7 minutes or until the salmon flakes easily.
4 servings.
Serve with a crisp, flavorful, white wine such as Riesling, Dry Riesling, or Lakeshore white.
1 (15.5-oz.) can black beans. Drained and rinsed
1 orange sectioned and diced
½ cup finely chopped tomato
1 cup frozen corn
1 Tbsp. lime juice or juice of 1 lime
1 tsp. sugar
¾ tsp curry powder (more if you like curry)
In medium bowl, combine and mix well. Let stand at room temperature 15 to 30 minutes or refrigerate up to 2 hours. Stir before serving.
SALMON
½ cup Soy sauce
½ cup Semi-dry white wine (Lakeshore Demi-Sec)
1½Tbsp minced Garlic
1Tbsp minced Ginger
2 (8-oz.) 1 inch thick salmon steaks, skinned, and cut into 2 pieces.
In a baggie, combine the Soy sauce with the next 3 ingredients and mix well. Rinse & pat the salmon dry. Marinate salmon for 2-12 hours in the soy sauce mixture in the refrigerator. Grill over low heat with the cover on for 6-8 minutes. Baste with the marinade and grill the second side 5-7 minutes or until the salmon flakes easily.
4 servings.
Serve with a crisp, flavorful, white wine such as Riesling, Dry Riesling, or Lakeshore white.
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Thursday, May 29, 2008
June - Grilled MahiMahi with Lime-Ginger Vinaigrette served with Riesling
4 (7 to 8 oz) Mahi Mahi Steaks
½ cup Canola Oil
2 tsp. minced lemon grass
1 tbsp. Fresh garlic, chopped
1 tbsp. Fresh ginger, chopped
2 tbsp. Fresh lime juice
2 tsp. Grated lime peel
2 tsp. Fresh cilantro, chopped
1 tsp. Thai fish sauce
Peel and chop garlic and ginger. Sauté in the canola oil over medium heat the lemon grass, garlic and ginger to infuse oil. About 5 – 10 minutes or until garlic turns golden. Cool completely. Strain oil into small bowl. In a medium bowl whisk together ¼ cup of the oil, lime juice, lime peel, cilantro and fish sauce into a vinaigrette. Season vinaigrette with salt and pepper to taste. Pre-heat grill to medium-high heat. Brush remaining ginger oil over fish. Sprinkle with salt and pepper. Grill until fish is cooked through, approx. 5 mins. Per side depending on thickness. Transfer fish to plates, drizzle with vinaigrette and serve. Great with grilled red and green bell peppers and steamed rice. Serve with chilled Riesling.
½ cup Canola Oil
2 tsp. minced lemon grass
1 tbsp. Fresh garlic, chopped
1 tbsp. Fresh ginger, chopped
2 tbsp. Fresh lime juice
2 tsp. Grated lime peel
2 tsp. Fresh cilantro, chopped
1 tsp. Thai fish sauce
Peel and chop garlic and ginger. Sauté in the canola oil over medium heat the lemon grass, garlic and ginger to infuse oil. About 5 – 10 minutes or until garlic turns golden. Cool completely. Strain oil into small bowl. In a medium bowl whisk together ¼ cup of the oil, lime juice, lime peel, cilantro and fish sauce into a vinaigrette. Season vinaigrette with salt and pepper to taste. Pre-heat grill to medium-high heat. Brush remaining ginger oil over fish. Sprinkle with salt and pepper. Grill until fish is cooked through, approx. 5 mins. Per side depending on thickness. Transfer fish to plates, drizzle with vinaigrette and serve. Great with grilled red and green bell peppers and steamed rice. Serve with chilled Riesling.
Wednesday, April 30, 2008
May - Riesling paired with Smoked Pork Chops with Sauerkraut and Green Apples
3 oz. pancetta or bacon, chopped
3 cloves garlic, chopped
1 medium onion, sliced
6 whole juniper berries, crushed with the back of a knife
4 whole peppercorns
1 teaspoon dried thyme
1 bay leaf
6 whole cloves
¾ teaspoon caraway seeds
1 750 ml. bottle Riesling
3 tablespoons apple cider vinegar
1 – 22oz. jar sauerkraut, rinsed with cold water and squeezed
¾ pound boneless pork loin chops, ¾ -inch thick
1 pound smoked chicken or pork sausage, halved crosswise
¾ pound Yellow Finn or other yellow-fleshed potatoes, quartered
1-1/2 cups sliced green apples
In a large stockpot, sauté pancetta in its own fat for 4 to 5 minutes. Add garlic and onions and continue sautéing for 5 to 6 minutes. Add juniper berries, peppercorns, thyme, bay leaf, cloves, caraway seeds, wine, and cider vinegar. Put sauerkraut into the pot and carefully place porkchops, sausage, and potatoes into the sauerkraut and liquid so that they’re well covered. Cover pot and simmer for 50 minutes. Add the apples and continue cooking for 4 to 5 minutes.
Divide meat, sauerkruat, and potatoes evenly onto plates or serve in large soup bowls.
Serves 4 to 6 as an entrée
3 cloves garlic, chopped
1 medium onion, sliced
6 whole juniper berries, crushed with the back of a knife
4 whole peppercorns
1 teaspoon dried thyme
1 bay leaf
6 whole cloves
¾ teaspoon caraway seeds
1 750 ml. bottle Riesling
3 tablespoons apple cider vinegar
1 – 22oz. jar sauerkraut, rinsed with cold water and squeezed
¾ pound boneless pork loin chops, ¾ -inch thick
1 pound smoked chicken or pork sausage, halved crosswise
¾ pound Yellow Finn or other yellow-fleshed potatoes, quartered
1-1/2 cups sliced green apples
In a large stockpot, sauté pancetta in its own fat for 4 to 5 minutes. Add garlic and onions and continue sautéing for 5 to 6 minutes. Add juniper berries, peppercorns, thyme, bay leaf, cloves, caraway seeds, wine, and cider vinegar. Put sauerkraut into the pot and carefully place porkchops, sausage, and potatoes into the sauerkraut and liquid so that they’re well covered. Cover pot and simmer for 50 minutes. Add the apples and continue cooking for 4 to 5 minutes.
Divide meat, sauerkruat, and potatoes evenly onto plates or serve in large soup bowls.
Serves 4 to 6 as an entrée
Monday, April 7, 2008
April '08 recipe - Capriccio and Penne with Sausage, Porcini and Portobello Mushrooms and Capriccio Sauce
Capriccio and Penne with Sausage, Porcini and Portobello Mushrooms and Capriccio Sauce
2 ounces dried porcini mushrooms
12 ounces Italian sausages, cut into
½ inch slices
1 ½ cups chopped yellow onions
3 cloves garlic, chopped
1 ½ cups chopped portobella mushrooms
¾ teaspoon crumbled dried rosemary
1 teaspoon dried thyme
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 ½ cups Capriccio
2 – 14 ½ ounce chopped tomatoes, drained
1 tablespoon tomato paste
Kosher salt and freshly ground black pepper or
Red pepper flakes
1 pound dried penne or other small dried pasta
GARNISH: shredded Asiago cheese, chopped parsley
Soak porchini in hot water for 2 to 3 hours. Drain.
In a medium, nonstick sauté pan or skillet over medium-high heat, sauté sausage for 6 to 7 minutes, turning to brown on both sides. Remove with slotted spoon, place on paper towels, and pat dry.
In a large sauté pan or skillet over medium-high heat, sauté onions and garlic for 4 to 5 minutes, until onions are translucent. Add porcini, portobellos, rosemary, thyme, salt, and pepper and continue sautéing for 3 to 4 minutes. Add wine and bring to a boil. Reduce heat and simmer to reduce by half. Add tomatoes and tomato paste and simmer for 8 to 10 minutes. Add reserved sausage and heat through. Season to taste.
Bring a large pot of salted water to a boil. Carefully add penne and cook according to package directions or until it is al dente. Drain and return penne to pot. Add sauce to pasta and mix thoroughly. Reheat, if necessary.
To serve, divide pasta among 4 large pasta or soup bowls. Top with shredded Asiago and chopped parsley.
Serve with a glass of Capriccio and enjoy!
2 ounces dried porcini mushrooms
12 ounces Italian sausages, cut into
½ inch slices
1 ½ cups chopped yellow onions
3 cloves garlic, chopped
1 ½ cups chopped portobella mushrooms
¾ teaspoon crumbled dried rosemary
1 teaspoon dried thyme
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 ½ cups Capriccio
2 – 14 ½ ounce chopped tomatoes, drained
1 tablespoon tomato paste
Kosher salt and freshly ground black pepper or
Red pepper flakes
1 pound dried penne or other small dried pasta
GARNISH: shredded Asiago cheese, chopped parsley
Soak porchini in hot water for 2 to 3 hours. Drain.
In a medium, nonstick sauté pan or skillet over medium-high heat, sauté sausage for 6 to 7 minutes, turning to brown on both sides. Remove with slotted spoon, place on paper towels, and pat dry.
In a large sauté pan or skillet over medium-high heat, sauté onions and garlic for 4 to 5 minutes, until onions are translucent. Add porcini, portobellos, rosemary, thyme, salt, and pepper and continue sautéing for 3 to 4 minutes. Add wine and bring to a boil. Reduce heat and simmer to reduce by half. Add tomatoes and tomato paste and simmer for 8 to 10 minutes. Add reserved sausage and heat through. Season to taste.
Bring a large pot of salted water to a boil. Carefully add penne and cook according to package directions or until it is al dente. Drain and return penne to pot. Add sauce to pasta and mix thoroughly. Reheat, if necessary.
To serve, divide pasta among 4 large pasta or soup bowls. Top with shredded Asiago and chopped parsley.
Serve with a glass of Capriccio and enjoy!
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