Author: Chef Cloud Wine

Ingredients

20 new potatoes, halved
1 tablespoon butter
2 cloves garlic, minced
2 tablespoons brown sugar
1 cup red wine

4 (6 ounce) lamb shoulder steaks
salt and pepper to taste
1 tablespoon cumin seeds
1 tablespoon vegetable oil

2 bunches fresh spinach, cleaned
1/4 cup sour cream
2 tablespoons softened butter

Directions

Place potatoes into a large saucepan and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.

Melt the butter in a saucepan over medium heat. Stir in the garlic, and cook for 3 to 4 minutes until the aroma of the garlic has mellowed. Add the brown sugar and red wine, then bring to a boil over medium-high heat. Allow to boil for 5 minutes, then remove from the heat, cover, and keep warm.

Meanwhile, season the lamb steaks with salt and pepper to taste. Press the cumin seeds into the steaks on both sides. Heat the vegetable oil in a large skillet over medium-high heat. Add the steaks, and cook on both sides until cooked to your desired degree of doneness, about 4 minutes per side for medium. Remove the steaks to rest in a warm spot. Place the spinach into the hot skillet, season to taste with salt and pepper, and cook until the spinach has wilted.

Mash the potatoes with the sour cream and butter; season to taste with salt and pepper. To serve, mound a serving of mashed potatoes onto the center of a dinner plate. Top with the spinach and a lamb steak. Strain the red wine sauce overtop.

Ingredients

1 1/2 tablespoons minced onion
1/2 teaspoon minced garlic
1/4 teaspoon dried thyme
1 1/2 tablespoons white wine
1 tablespoon olive oil
8 ounces fresh mushrooms, quartered
salt and pepper to taste

Directions

Preheat oven to 375 degrees F (190 degrees C).

Whisk together the onion, garlic, thyme, white wine, and olive oil in a large bowl. Add the mushrooms and toss to coat; season to taste with salt and pepper.

Transfer mushroom mixture into a small baking dish, cover, and bake for 35 minutes, stirring occasionally.

Ingredients

1 head romaine lettuce, torn
1 pint cherry tomatoes, halved
4 hard-cooked eggs, cut into wedges
4 ounces Swiss cheese, julienned
2 (6 ounce) cans light water-packed tuna
1/2 cup sliced red onion
1/2 cup olive or vegetable oil
3 tablespoons balsamic or red wine vinegar
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper

Directions

Arrange romaine on four salad plates. Top with the tomatoes, eggs, cheese, tuna and onion. In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, salt and pepper. Drizzle over salads. Serve immediately.

Ingredients

2 pounds boneless veal medallions, pounded to 1/4 inch thickness
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 cup olive oil
1 pound mozzarella cheese, shredded
1/2 cup sherry wine
1/2 cup butter
3 tablespoons all-purpose flour
3 tablespoons sherry wine
salt and pepper to taste

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Mix together the 1 cup flour, salt and white pepper in a shallow dish. Set aside. Heat olive oil in a large skillet over medium-high heat. Coat veal medallions with the flour mixture and shake off the excess. Fry for about 1 minute on each side, just to brown but not cook through.

Arrange the veal in a 9×13 inch baking dish. Sprinkle the mozzarella cheese over the top. Clean out the pan from the veal, and melt butter with 1/2 cup of sherry over low heat. In a small bowl, mix the 3 tablespoons flour with 3 tablespoons sherry, and whisk into the pan. Continue whisking over low heat until the mixture is thickened. Season with salt and pepper to taste. Pour the sherry sauce over the veal and cheese.

Bake for 20 to 30 minutes in the preheated oven, until cheese is melted and gooey. Sauce will be runny. Soak it up with Italian bread!