Author: Chef Cloud Wine

Ingredients

1/2 cup all-purpose flour for coating
1 pinch salt and pepper
1 1/2 pounds bone-in chicken parts
2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
1 onion, chopped
2 cloves garlic, chopped
3 medium fresh tomatoes, chopped
2 cups white wine
2 pinches saffron threads
1/2 teaspoon curry powder
1 teaspoon white sugar
3/4 cup raisins
salt and black pepper to taste

Directions

Season flour with salt and pepper; coat chicken pieces with seasoned flour.

Heat butter and olive oil in a large skillet over medium-high heat. Place chicken pieces in skillet; cook, turning once, to brown on both sides, about 6 minutes.

Stir in shallots, onions, and garlic; cook until soft, about 3 minutes. Stir in tomatoes and wine; bring to a boil. Then stir in saffron, curry powder, sugar, raisins, and salt and pepper. Cover, and cook over medium heat for 12 to 15 minutes.

Ingredients

2 tablespoons butter or olive oil
1 tablespoon minced garlic
1 bunch fresh asparagus spears, trimmed and cut into 2-inch pieces
1/4 cup raisins
1/4 cup red wine

Directions

Melt butter in a large skillet over medium heat. Saute garlic in the butter until fragrant. Add the asparagus, cover, and cook for 2 minutes, then pour in the wine, and add the raisins. Cook uncovered until wine has evaporated and asparagus is tender, about 4 minutes. Serve hot.

Ingredients

Dough
2 1/4 cups all-purpose flour
2 tablespoons white sugar
1/4 teaspoon salt
3/8 cup shortening
2 eggs
2 tablespoons dry white wine
Filling
1 1/2 cups ricotta cheese
1 egg
1/4 cup white sugar
1 teaspoon vanilla extract
4 cups vegetable oil for frying

Directions

In a large bowl, stir together 2 cups of the flour, sugar and salt. Cut in the shortening until the mixture resembles coarse meal. Make a well in the center and pour the eggs and white wine into it. Stir with a fork, gradually bringing the dry mixture into the center until a dough forms. Turn the dough out onto a lightly floured surface and knead in remaining flour until smooth. Cover and let rest for 5 minutes.

In a small bowl, stir together the ricotta cheese, egg, sugar and vanilla until well blended. On a lightly floured surface, roll out the dough to 1/8 inch thickness. Cut out 3 inch circles using a cookie cutter or a glass. Place 1 tablespoon of the ricotta cheese mixture in the center of each circle. Fold edges over into a half-moon shape and press to seal. Raviolis can be frozen at this point and saved for later. It seems to help keep the filling from oozing out while frying.

In a large heavy skillet, heat oil, one inch deep, to 365 degrees F (180 degrees C).

Place the ravioli into the hot oil so that they are not crowded. Fry on both sides until golden. Drain on paper towels. If you like, dust with confectioners’ sugar or drizzle with honey before serving.

Ingredients

1 tablespoon minced fresh mint leaves
1/4 cup red wine vinegar

Directions

In a small bowl, stir together mint leaves and cider vinegar. Let stand for 10 minutes before using to blend flavors.