Author: Chef Cloud Wine

Ingredients

2 cups uncooked basmati rice
1 quart water
8 ears corn, kernels cut from cob
3 tablespoons corn oil
1 lemon, juiced
1/2 cup red wine vinegar
1/2 cup corn oil
1 tablespoon white sugar
1/2 cup minced fresh basil
salt and pepper to taste
3 tomatoes – peeled, seeded and diced
1 large red onion, diced
6 green onions, chopped

Directions

In a medium pot, bring the basmati rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.

Preheat oven to 400 degrees F (200 degrees C). In a bowl, toss the corn kernels with 3 tablespoons corn oil. Spread the corn on a large baking sheet. Bake 15 minutes, stirring occasionally, until lightly browned. remove from heat, and cool.

In a bowl, mix the lemon juice, red wine vinegar, 1/2 cup corn oil, sugar, basil, salt, and pepper.

In a large bowl, toss together the cooked rice, cooked corn, tomatoes, corn oil mixture, red onion, and green onions. Cover, and chill at least 1 hour before serving.

Ingredients

1/2 cup mayonnaise
3 tablespoons buttermilk
1/4 cup minced green onions
2 tablespoons chopped fresh dill
1/4 teaspoon freshly ground black pepper
1 pound skinless, boneless chicken breasts
1 cup dry white wine
1 sprig fresh dill weed
1/8 teaspoon freshly ground black pepper
1 1/2 cups seedless grapes
1 cup thinly sliced celery
8 leaves red leaf lettuce – rinsed
1/2 cup chopped salted cashews
5 sprigs fresh dill weed, for garnish

Directions

TO MAKE DRESSING: Whisk the mayonnaise, green onions, buttermilk, dill and ground black pepper in a small bowl to blend (can be made 1 day ahead). Cover and chill.

TO MAKE SALAD: Arrange the chicken in a heavy, medium size skillet. Add the wine, dill and ground black pepper. Season with salt. If necessary, add water to cover the chicken. Simmer over medium low heat until chicken is just cooked through, turning once (about 11 minutes). Transfer chicken to a plate and let cool.

Cut chicken into 1/2 inch pieces. Place in a large bowl. Add the grapes and the celery and mix in the dressing to thoroughly coat the mixture. Season with salt and pepper to taste. Cover and refrigerate for at least 20 minutes to develop the flavors. (Can be prepared up to 3 hours ahead).

Arrange the lettuce leaves on plates, mound on the salad and sprinkle with nuts. Garnish with fresh dill and serve.

Ingredients

2 (10.75 ounce) cans Campbell’s(r) Condensed Cream of Chicken with Herbs Soup or Campbell’s(r) Condensed Cream of Chicken Soup
1 cup Chablis or other dry white wine *
1/4 cup coarsely chopped pitted kalamata or oil-cured olives
2 tablespoons drained capers
2 cloves garlic, minced
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup drained and

Ingredients

1 cup beef broth
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 teaspoon beef demi glace
3 tablespoons bacon drippings
2 pounds beef round, cut into 3 inch pieces
3 tablespoons sherry wine
1 1/2 cups chopped onions
1 cup Burgundy wine
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