Category: Wine

Ingredients

1 cup wild rice
3 cups water
1 cup brown rice
2 cups water
2 cups chopped pecans, toasted
2 cups golden raisins
8 green onions, chopped
1/2 cup chopped fresh mint leaves
3 oranges, zested and juiced
1/2 cup dry Marsala wine (optional)
1/2 cup olive oil
salt and freshly ground black pepper to taste

Directions

In one saucepan, combine the wild rice and 3 cups of water. Bring to a boil, cover and reduce heat to low. Simmer for 40 to 50 minutes, or until rice is tender and water has been absorbed.

In a separate saucepan, combine the brown rice and 2 cups of water. Bring to a boil, cover and reduce heat to low. Simmer for 45 minutes, or until rice is tender and water has been absorbed.

After both kinds of rice have finished cooking, spread out on baking sheets to cool and dry for about 30 minutes.

In a large bowl, combine the wild rice, brown rice, pecans, raisins, green onions, mint, orange juice and zest. Stir in the wine and olive oil; season with salt and pepper. Cover and set aside for 2 hours to blend flavors. Serve at room temperature.

Ingredients

2 teaspoons extra virgin olive oil
1 cup chopped onion
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1/2 cup white wine
1 tablespoon sugar
1 teaspoon salt
2 teaspoons dried oregano
1 tablespoon crushed red pepper flakes
1 bay leaf
1 (16 ounce) package uncooked spaghetti
1 pound clams
2 teaspoons extra virgin olive oil
1 pound shrimp
1 pound scallops
1 clove garlic, minced
1/2 cup grated Parmesan cheese

Directions

Heat 2 teaspoons olive oil in a saucepan over medium heat, and cook the onion and garlic until tender. Mix in crushed tomatoes, tomato paste, wine, sugar, salt, oregano, red pepper, and bay leaf. Simmer uncovered 1 hour, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.

Place the clams in a pot fitted with a steamer basket over boiling water, and steam until opened. Discard clams that do not open. Stir into the sauce.

Heat 2 teaspoons olive oil in a skillet over medium heat, and cook the shrimp and scallops 2 minutes, or until opaque. Mix in garlic. Stir into the sauce. Serve sauce with seafood over the cooked spaghetti, and top with Parmesan cheese.

Ingredients

1 1/2 cups vegetable oil
1/2 cup white wine vinegar
1/4 cup chopped parsley
1 1/2 teaspoons salt
1 teaspoon white sugar
1 (2 ounce) can anchovy filets
2 cloves garlic, minced
3 pounds red potatoes
1 pound Italian sausage
2 cups chopped green onions
1/3 cup chopped parsley
6 ounces black olives, pitted and halved
salt and pepper to taste

Directions

In a blender, combine the oil, vinegar, parsley, salt, sugar, anchovy fillets and garlic. Puree until smooth.

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and cut into cubes. Pour prepared vinaigrette over potatoes and marinate overnight.

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Combine the potatoes and dressing, sausage, green onions, parsley and olives. Toss together well and season with salt and pepper to taste.

Ingredients

3 tablespoons butter
1 onion, chopped
1 large potato, peeled and diced
1 bay leaf
1/2 teaspoon cumin
1/4 teaspoon dried sage
3 tablespoons all-purpose flour
2 cups chicken stock
1 1/2 cups milk
1 1/2 cups frozen corn kernels
2 tablespoons chopped parsley
2 tablespoons chopped fresh chives
1/4 cup dry white wine
2 cups shredded Cheddar cheese
salt and pepper to taste

Directions

In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin, and sage. Saute about 5 minutes, until the onion is tender. Mix in the flour, coating the onion and potato. Pour in the chicken stock and milk. Bring to a boil, whisking constantly until smooth. Reduce heat, and simmer 30 minutes, stirring frequently, until the potato is tender.

Mix the corn, parsley, chives, and wine into the saucepan, and cook about 5 minutes, until heated through. Remove the bay leaf, and stir in the Cheddar cheese until melted and blended. Season with salt and pepper.