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

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!