Author: Chef Cloud Wine

Ingredients

4 quarts water
8 ounces uncooked spiral pasta
1 1/2 pounds uncooked medium shrimp, peeled and deveined
CREAMY LEMON SAUCE:
1 tablespoon butter or stick margarine
2 tablespoons all-purpose flour
1 1/2 cups 2% milk
1/3 cup white wine or chicken broth
1 tablespoon grated lemon peel
1 teaspoon dill weed
1 garlic clove, minced
3/4 teaspoon salt
1/8 teaspoon white pepper
1/4 cup finely chopped green onions

Directions

In a Dutch oven, bring water to a boil. Stir in pasta; return to a boil. Boil, uncovered, for 5 minutes. Add shrimp; boil 3 minutes longer or until pasta is tender and shrimp turn pink.

In a saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the wine or broth, lemon peel, dill, garlic, salt and pepper. Drain pasta and shrimp; place in a serving bowl. Add sauce and toss to coat. Sprinkle with onions.

Ingredients

Lemon Butter Sauce:
1/4 cup white wine
5 tablespoons fresh lemon juice
5 tablespoons heavy cream
1 cup butter, chilled
salt and pepper to taste

Chicken and Pasta:
1/2 pound dry farfalle (bow tie) pasta
4 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness
2 tablespoons olive oil
2 tablespoons butter
1/4 cup all-purpose flour
salt and pepper to taste
4 ounces bacon
6 ounces mushrooms, sliced
6 ounces artichoke hearts, drained and halved
2 teaspoons capers, drained
chopped fresh parsley for garnish

Directions

To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.

Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.

To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.

Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.

To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.

Ingredients

1 cup dry white wine
1/3 cup white sugar
2 cups chopped strawberries
1 cup orange juice

Directions

In a small saucepan mix wine and sugar, and bring to a boil. Let boil for 5 minutes and then remove from heat. Let cool.

Puree strawberries and wine mixture in a blender or food processor. Blend until very smooth and then stir in orange juice. Chill for at least 3 hours before serving.

Ingredients

6 lemons, juiced
1 1/2 cups soy sauce
1 1/2 cups white wine
4 teaspoons prepared mustard
2 teaspoons honey
salt and pepper to taste
4 (4 ounce) fillets salmon

Directions

In a bowl, mix the lemon juice, soy sauce, white wine, mustard, and honey. Season with salt and pepper.

Place each salmon fillet on a large piece of aluminum foil. Fold the foil around the salmon on all sides, forming a basket shape. Pour equal amounts of the marinade mixture over each salmon fillet. Tightly seal the foil packets. Allow salmon fillets to marinate at least 1 hour in the refrigerator.

Preheat the grill for high heat.

Place foil packets on the grill, and cook 10 to 15 minutes, until salmon is easily flaked with a fork.