Author: Chef Cloud Wine

Ingredients

1 teaspoon olive oil
3 green onions, chopped
1 cup dry white wine
1 (14.5 ounce) can whole peeled tomatoes with liquid, chopped
4 (4 ounce) fillets orange roughy
1 tablespoon chopped fresh basil
1/4 teaspoon ground black pepper
1 pinch dried thyme, crushed
1 pinch dried rosemary, crushed
1/4 cup sliced black olives, drained
1/2 pound crumbled feta cheese

Directions

Heat olive oil in a medium skillet over medium heat. Stir in green onions, and cook until tender, 5 to 10 minutes.

Mix white wine and tomatoes with the green onions, and bring to a boil. Place orange roughy fillets in the white wine mixture. Season with basil, pepper, thyme, and rosemary. Reduce heat, and simmer 15 to 20 minutes, until fish is easily flaked with a fork. Remove fish fillets from skillet.

Sprinkle fish fillets with black olives and feta cheese.

Ingredients

2 1/2 cups uncooked elbow macaroni
1/2 pound ground beef
1 onion, chopped
2 tablespoons white wine
1 1/2 cups milk
1 tablespoon whole grain mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/2 cup all-purpose flour
2 1/2 cups shredded sharp Cheddar cheese, divided
1 tablespoon chopped fresh thyme
2 cups quartered cherry tomatoes

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.

Bring a large pot of water to a boil. Place the macaroni in the pot, cook 9 to 11 minutes, until al dente, and drain. Transfer to the prepared casserole dish.

In a skillet over medium heat, cook and stir the ground beef and onion until beef is evenly brown and onion is tender. Stir in the wine, and continue cooking 1 minute. Mix in the milk, mustard, and Worcestershire sauce. Season with salt, pepper, and cayenne pepper. Continue to cook and stir until heated through. Whisk the flour into the skillet, and gradually stir in 2 cups cheese until melted. Mix in the thyme and cherry tomatoes.

Stir the skillet mixture into the casserole dish with the macaroni. Top with remaining cheese.

Cook uncovered 30 minutes in the preheated oven, until bubbly and lightly brown.

Ingredients

1 cup olive oil
5 tablespoons red wine vinegar
1/4 cup sour cream
1 1/2 teaspoons salt
1/2 teaspoon mustard powder
1/4 cup white sugar
2 teaspoons chopped fresh parsley
1 clove garlic, minced
1 pinch ground black pepper

Directions

Whisk together the oil, vinegar, sour cream, salt, mustard, sugar, parsley, garlic and pepper. Refrigerate at least 6 hours before serving.

Ingredients

3 1/2 cups wine
1/2 cup fresh lemon juice
1 (2 ounce) package dry pectin
4 1/2 cups white sugar

Directions

Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.

Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.