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Archive for the ‘White Wine’ Category

Serves 4

  • 8 oz spinach fettuccine
  • 1 clove garlic, minced
  • 1/3 cup chopped yellow onion
  • 1/2 cup dry white wine or chicken broth
  • 2 jarred roasted red peppers, sliced
  • 4 skinless, boneless chicken breast halves (4 oz each), cut into 1 inch chunks
  • 1/2 cup skim milk
  • 1/2 tsp dried thyme
  1. Cook pasta according to package directions, but do not add salt.  Drain in colander. 
  2. Meanwhile, spray a large nonstick skillet with vegetable cooking spray.  Heat skillet over medium heat.  Add garlic and onion.  Cook until tender, about 5 minutes.  Add wine and red peppers.  Cook for 2 minutes longer.  Place mixture in a blender or food processor fitted with the metal blade; process until almost smooth. 
  3. Whip out skillet.  Spray with more cooking spray.  Heat skillet over medium heat.  Add chicken.  Cook, stirring frequently, until browned, about 5 minutes.  Add vegetable mixture, milk and thyme.  Bring to a simmer.  Cook, stirring, until sauce thickens slightly, about 5 minutes. 
  4. Divide pasta evenly among individual serving plates.  Spoon chicken mixture on top.  Server immediately. 

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Makes 6 side-dish servings

  • 1 pound potatoes, cut into 1-inch pieces (do not peel potatoes)
  • 2 tablespoons cooking oil or olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 medium summer squash, cut into 1-1/2-inch pieces (8 ounces total)
  • 1/3 cup bottled white wine, olive oil or Italian vinaigrette, or other oil-and-vinegar salad dressing
  • 1 small red sweet pepper, cut into 1/2- to 3/4-inch squares
  • 6 cherry tomatoes, halved
  • 1/4 cup snipped fresh parsley
  • 1 teaspoon snipped fresh thyme
  • Sprigs of fresh thyme (optional)
  1. In a large skillet cook potatoes in hot oil over medium heat about 15 minutes, or until tender and brown on all sides, turning occasionally. Spoon potatoes into a serving bowl. Sprinkle with the salt and black pepper.
  2. To same skillet add summer squash. Cook and stir over medium heat for 3 to 5 minutes or until just tender. Add to the potatoes in the serving bowl.
  3. Pour vinaigrette dressing over potatoes and summer squash. Add sweet pepper, cherry tomatoes, parsley, and snipped thyme. Toss gently to mix. Cool.
  4. Cover and chill for 4 to 24 hours, stirring salad occasionally. If desired, top with thyme sprigs.

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Makes 6 servings

  • 5 plum tomatoes (about 1 pound)
  • 1 dried pasilla pepper
  • 2 tablespoons butter
  • 1/2 of a medium onion, finely chopped
  • 1/2 of a medium yellow sweet pepper, chopped
  • 1 large clove garlic, minced
  • 1/4 cup red wine vinegar
  • 1/4 cup dry white wine
  • 1 cup chicken broth or reduced-sodium chicken broth
  • 2 tablespoons snipped fresh oregano
  • 1 tablespoon snipped fresh thyme
  • 6 7-ounce beef tenderloin steaks, cut 1 inch thick
  • 2 tablespoons butter
  1. For the sauce, place the tomatoes on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 12 to 14 minutes or until the tomato skins are blistered and begin to blacken, turning occasionally. Transfer tomatoes to a mixing bowl. Cool. Coarsely chop (tomatoes will be soft-do no peel). Set aside.
  2. Wearing rubber or plastic gloves, seed stem, and finely snip or crumble the pasilla pepper. Set aside.
  3. In a heavy medium saucepan melt 2 tablespoons butter over medium heat; add the onion and cook about 5 minutes or until lightly browned. Add the sweet pepper and garlic. Cook about 4 minutes or until tender. Stir in the red wine vinegar and dry white wine. Bring to boiling, scraping up any browned bits; reduce heat. Simmer, uncovered, about 5 minutes or until liquid is reduced to half of its original volume. Stir in tomatoes, pasilla pepper, and chicken broth. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until mixture is reduced to 2-2/3 cups.
  4. Pour half of the mixture into a blender container or food processor bowl. Cover and blend or process until nearly smooth. Pour into a bowl. Repeat with remaining mixture. Stir in oregano and thyme, Of desired, cover and refrigerate until serving time.
  5. Trim any fat from the steaks. Season the steaks with salt and pepper. Grill the steaks on the rack of an uncovered grill directly over medium coals to desired doneness, turning once. (Allow 8 to 12 minutes for medium-rare doneness.)
  6. Before serving, bring the sauce to a simmer; heat through. Remove saucepan from the heat. Whisk in the remaining 2 tablespoons butter. Season sauce with salt and pepper. Place the steaks on serving plates. Serve sauce with the steaks.

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Makes 2 servings

  • 1 12- to 14-oz. boneless beef top loin (strip) steak, cut about 3/4 inch thick
  • 1 or 2 large cloves garlic, coarsely chopped
  • 1/2 tsp. cracked or coarsely ground black pepper
  • 1/4 tsp. salt
  • 8 to 10 thin asparagus spears, trimmed (6 oz.)
  • 2 tsp. garlic-flavored olive oil or olive oil
  • 1/2 cup beef broth
  • 1 Tbsp. dry white wine
  • 1/4 tsp. Dijon-style mustard
  1. Rub the steak on both sides with a mixture of the garlic, pepper, and salt, pressing in the mixture with your fingers. Place the asparagus in a shallow dish and drizzle with the oil. For sauce, in a medium skillet stir together the broth and wine. Cook over high heat for 4 to 5 minutes or until mixture is reduced to 1/4 cup. Whisk in mustard; keep warm.
  2. Preheat an indoor electric grill on high setting, if available. Place steak on the grill rack. If using a covered grill, close lid. Grill until steak is desired doneness. (For a covered grill, allow 3 to 4 minutes for medium rare or 5 to 7 minutes for medium. For an uncovered grill, allow 6 to 8 minutes for medium rare or 8 to 10 minutes for medium, turning steak once.) If space allows, add asparagus to covered grill for the last 2 to 3 minutes or for uncovered grill the last 4 to 5 minutes of grilling. Cook asparagus until crisp-tender.*
  3. Spoon sauce on serving plate. Cut steak in half crosswise. Serve steak halves atop sauce with asparagus on top.

*Note: The asparagus cooking time will vary with the size of asparagus. Also, if there is no room on the grill, the asparagus can be grilled after the steak.

Conventional Method: Prepare as above through Step 1. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 8 to 10 minutes for medium rare or 10 to 12 minutes for medium, turning once and adding asparagus to the rack of the broiler pan the last 2 minutes of broiling. Serve as directed above.

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Makes 4 servings

  • 1 pound fresh or frozen shrimp in shells or 8 ounces chilled cooked shrimp
  • 1 pound thin stalks fresh asparagus
  • 8 ounces dried linguine
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 8 medium Roma tomatoes, seeded and coarsely chopped
  • 2 tablespoon tomato paste
  • 1/3 cup dry white wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon butter or margarine
  • 2 tablespoons finely shredded fresh basil
  • Salt and freshly ground black pepper
  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired. Rinse shrimp; pat dry with paper towels. Set aside.
  2. Trim woody ends off asparagus. Remove tips and set aside. Bias-slice the stalks into 1- to 1-1/2-inch pieces. Set aside. Cook pasta according to package directions; drain. Return pasta to pan; cover and keep warm.
  3. Meanwhile, in a large skillet cook and stir garlic in hot oil over medium heat for 15 seconds. Add tomato and tomato paste; cook and stir for 3 minutes.
  4. Add asparagus stalks, wine, salt, and pepper. Bring to boiling; reduce heat. Cook, uncovered, for 3 minutes. Stir in shrimp and asparagus tips. Cook, uncovered, for 2 to 3 minutes more or until shrimp turn opaque. Stir in butter until melted.
  5. To serve, add the shrimp mixture and basil to pasta; toss gently to coat. Season to taste with salt and pepper.

8 ounces chilled, fully-cooked shrimp may be substituted

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Makes about 1 1/2 cups

  • 1/4 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/4 cup plain yogurt
  • 1 tsp white-wine vinegar
  • 2 scallions, sliced
  • 6 oz Gorgonzola, crumbled
  • salt and freshly ground black pepper
  1. Whisk together buttermilk, mayonnaise, yogurt, vinegar and scallions.  Stir in the Gorgonzola and season with salt and pepper.  Serve with raw vegetables. 

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Serves 4

  • 2 cloves garlic, chopped
  • 1 shallot, chopped
  • 1 cup tightly packed Italian parsley leaves
  • 1/2 cup loosely packed oregano leaves
  • 1 tsp kosher salt
  • 1/2 tsp red pepper flakes
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup white-wine vinegar
  • 3/4 cup extra-virgin olive oil
  • 4 filet mignon steaks (6 oz each)
  • 12 large sea scallops
  1. To make chimichurri sacue, combine garlic, shallot, Italian parsley leaves, oregano leaves, kosher salt, red pepper flakes, black pepper and white-wine vinegar in a mini food processor.  Pulse until finely chopped.  Slowly drizzle in oil and process until ingredients are combine. 
  2. Marinate steaks in half of the chimichurri sauce for at least an hour. 
  3. Heat an outdoor grill.  Season steaks and grill to your liking, 8-10 minutes per side for medium-rare.  Remove and let rest for 5 minutes.  Add scallops to grill.  Grill until scallops are slightly firm, about 5 minutes per side. 
  4. Arrange filets and scallops on plates with remaining chimichurri sauce. 

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