Category: Wine

Ingredients

1 tablespoon butter
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
5 roma (plum) tomatoes, peeled and chopped
1 (8 ounce) bottle clam juice
1 cup dry white wine
3/4 teaspoon dried oregano
1 pinch salt
1/2 teaspoon pepper
4 ounces crumbled feta cheese
1 pound medium shrimp – peeled and deveined
1/4 cup chopped fresh parsley

Directions

Melt the butter and heat the olive oil in a large pot over medium heat. Stir in the onion and garlic, and cook until tender. Mix in the tomatoes, clam juice, and wine. Season with oregano, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 10 minutes.

Transfer soup in batches to a blender, and puree until smooth. Return to the pot, and stir in feta cheese. Continue cooking 10 minutes.

Stir the shrimp into the soup, and continue cooking 3 minutes, or until shrimp are opaque. Mix in parsley just before serving.

Ingredients

2 pounds ground beef
1 cup bread crumbs
1 egg, lightly beaten
1 tablespoon white wine (optional)
1 teaspoon onion powder
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

3 quarts water
9 cubes chicken bouillon
1 (12 fluid ounce) can evaporated milk
1 1/4 cups water
3/4 cup margarine
1 1/2 cups all-purpose flour
1 (16 ounce) can sauerkraut with juice

Directions

In a large bowl, combine ground beef, bread crumbs, egg, onion powder, nutmeg and salt. If you are using white wine also add at this time. Using your hands shape mixture into small balls. Cook in a large skillet over medium heat until brown; set aside.

In a large stock pot bring 3 quarts water and bouillon cubes to a boil.

In a small saucepan, heat milk, water and butter until butter is melted and mixture is warm.

Place flour in a medium bowl. Whisk a small amount of the warm milk mixture into the flour to form a smooth paste. Then whisk the flour mixture into the remaining warm milk mixture in the saucepan.

Pour milk mixture into stock pot and then add sauerkraut and meat balls to soup. Simmer over low heat 30 minutes. Serve hot.

Ingredients

1 bunch spinach, rinsed
10 large strawberries, sliced
1/2 cup white sugar
1 teaspoon salt
1/3 cup white wine vinegar
1 cup vegetable oil
1 tablespoon poppy seeds

Directions

In a large bowl, mix the spinach and strawberries.

In a blender, place the sugar, salt, vinegar, and oil, and blend until smooth. Stir in the poppy seeds. Pour over the spinach and strawberries, and toss to coat.

Ingredients

1 (8 ounce) package farfalle (bow tie) pasta
1 (16 ounce) package chicken tenderloins, sliced into thirds
1 (16 ounce) package frozen mixed vegetables, thawed
2 tablespoons butter
1/2 teaspoon crushed garlic
1 tablespoon dried thyme
1 1/2 cups Chablis wine
1/2 teaspoon dried red pepper flakes
1/2 tablespoon fresh lemon juice
1 cup water
2 tablespoons dry white sauce mix
1/2 cup heavy cream, divided
salt and pepper to taste

Directions

In a large pot of salted boiling water, cook pasta 8 to 10 minutes or until al dente; rinse under cold water, drain and set aside.

Saute chicken pieces in a large skillet over medium high heat until cooked through (juices run clear and meat is no longer pink inside); set aside. Add vegetables to same skillet and saute until cooked and crisp but not soggy; set aside.

To Make Giardino Sauce: Heat butter in a small saucepan over low heat. Add garlic, thyme, wine, pepper flakes and lemon juice. Saute for a few minutes over medium heat, making sure that you cook to reduce the acidity of the lemon juice (otherwise, when you add the cream, it will curdle). Stir in the water, then combine the sauce mix with a little cream and stir together until mixture is not lumpy; add mixture to skillet, then add the remaining cream and stir all together until slightly thickened. Set aside.

Combine cooked pasta, chicken and vegetables in a large skillet over medium heat and heat through. Add sauce, stir all together and cook until heated through and thickened. Serve hot.