Category: Wine

Ingredients

1 1/2 cups olive oil
1 tablespoon red wine vinegar
1/4 cup lemon juice
1 tablespoon Worcestershire sauce
2 tablespoons anchovy paste
1/2 teaspoon mustard powder
4 cloves garlic, crushed
3 tablespoons sour cream
1/2 cup grated Parmesan cheese

Directions

In a food processor or blender, combine the olive oil, vinegar, lemon juice, Worcestershire sauce, anchovy paste, mustard, garlic, sour cream and Parmesan cheese. Process until smooth. Pour into a glass container, seal, and refrigerate until ready to use.

Ingredients

2 pounds fresh cherrystone clams
3 tablespoons olive oil
1 tablespoon minced garlic
1/2 onion, minced
1/2 cup dry white wine
1 pinch saffron threads
1 teaspoon crushed red pepper flakes
1/4 teaspoon vegetable bouillon powder
salt to taste
1 tablespoon all-purpose flour
1/2 cup water
1 teaspoon chopped fresh parsley

Directions

Place clams and enough water just to cover them into a saucepan with a tight fitting lid. Cover tightly and bring to a boil over high heat; steam until the clams open, 3 to 5 minutes. Drain clams, reserving the water.

Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and onion, cook and stir until the onion has softened and turned translucent, about 3 minutes. Pour in white wine and increase heat to high. Season with saffron, red pepper flakes, and vegetable bouillon, then pour in the cooking liquid from the steamed clams, and bring to a boil.

Stir together flour and water until dissolved. Pour into the boiling sauce and stir until thickened. Season to taste with salt if needed. Add the clams in their shells, and toss until coated with sauce. Sprinkle with chopped parsley to serve.

Ingredients

2 large eggplants, cut into cubes
salt
1/4 cup olive oil
1 large onion, minced
2 cloves garlic, minced
1 cup whole almonds, skin removed
2 cups cherry tomatoes, halved and seeded
4 mint leaves, sliced
2 tablespoons white wine
2 tablespoons white sugar
1 pinch salt
1/2 teaspoon chili powder
1/2 cup chopped fresh parsley

Directions

Place the eggplant in a colander and sprinkle with salt. Set the colander in the sink to drain off liquid, about 20 minutes. Pat the cubes with paper towel to remove excess salt.

Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic; cook and stir another 2 minutes. Stir in the eggplant and almonds, cooking and stirring until the eggplant is tender, but not mushy, about 20 minutes.

When the eggplant is cooked through, mix in the tomatoes, mint, white wine, sugar, salt, and chili powder. Cook mixture for 10 minutes, stirring occasionally; remove from heat and garnish with parsley.

Ingredients

2 tablespoons olive oil
4 cloves garlic, minced
1 pound large shrimp, peeled and deveined
2 tomatoes, chopped
1/2 cup white wine
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon dried parsley

Directions

Preheat the oven’s broiler, and set the oven rack about 6 inches from the heat source.

Heat the oil in a large, oven-proof skillet over medium heat; add the garlic, and cook until lightly browned, about 1 minute. Stir in the shrimp and the tomatoes. Cook just until the shrimp turn pink, 3 to 5 minutes. Pour in wine; simmer for 2 additional minutes.

Top shrimp with mozzarella cheese, and broil until the cheese is melted and golden. Sprinkle with Parmesan cheese and dried parsley before serving.