Category: Wine

Ingredients

4 cups heavy whipping cream
1 cup clam juice
1 cup dry white wine
6 cloves garlic
2 teaspoons whole black peppercorns
2 tablespoons chopped fresh dill weed
1 tablespoon white wine vinegar
3/4 cup grated Parmesan cheese
1 pound angel hair pasta
2 teaspoons salt
8 ounces smoked salmon
1 cup heavy whipping cream
1 cup sour cream
4 sprigs fresh dill weed

Directions

In a large saucepan, reduce 4 cups heavy cream at a gentle simmer until it is half its original volume.

Meanwhile, in a smaller pot, combine clam juice, wine, garlic, peppercorns, salt, 2 tablespoons dill, and vinegar. Reduce at a rolling boil to half its original volume. Strain, and dispose of garlic and peppercorns. Add wine reduction to reduced cream. Reserve.

With an electric mixer, whip 1 cup cream to medium peaks. Add sour cream, and whip until blended.

In boiling, lightly salted water, cook pasta until al dente. Drain, and cool by running cold water through it to halt cooking.

In a 10 to 12 inch saute pan, heat cream/wine sauce to boil, then whisk in parmesan until well blended. Sauce will continue to reduce quickly. Add cooked pasta to sauce, and toss to coat evenly. Divide between 4 dishes, topping each with 2 ounces smoked salmon, a dollop whipped sour cream mixture, and a sprig of dill.

Ingredients

1 pound beef top sirloin, thinly sliced
6 cloves garlic, minced
1/2 pear – peeled, cored, and minced
2 green onions, thinly sliced
4 tablespoons soy sauce
2 tablespoons white sugar
1 tablespoon sesame oil
1 tablespoon rice wine
1 tablespoon sesame seeds
1 teaspoon minced fresh ginger
freshly ground black pepper to taste (optional)

Directions

In a large resealable plastic bag, combine beef with garlic, pear, green onions, soy sauce, sugar, sesame oil, rice wine, sesame seeds, fresh ginger, and ground black pepper. Seal, and refrigerate for 2 to 3 hours.

Preheat grill pan over high heat. Brush oil over grill pan, and add beef. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.

Ingredients

1 tablespoon vegetable oil
1 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
10 cups beef stock
3/4 cup barley
1 bay leaf
3 sprigs fresh thyme, chopped
1/2 cup red wine
2 cups cubed potatoes
2 cups diced cooked beef
1 teaspoon browning sauce (optional)
1 1/2 cups chopped cabbage
salt and pepper to taste

Directions

In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.

Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.

Ingredients

1 tablespoon butter
1 tablespoon chopped yellow onion
1 tablespoon all-purpose flour
1/2 teaspoon chicken bouillon granules
1/2 pound salmon fillet, finely chopped
3/4 cup half-and-half cream, divided
1/4 teaspoon dill weed
1/8 teaspoon white pepper
1/8 teaspoon paprika
2 tablespoons port wine
salt to taste

Directions

Melt butter in a saucepan over medium heat. Stir in onion, and cook until it begins to brown. Sprinkle with flour and bouillon granules, and stir until the melted butter is absorbed.

Stir in salmon and 1/2 cup half-and-half. Stir in dill, white pepper, and paprika; cook about 10 minutes, stirring occasionally. Remove from heat, and let cool slightly.

In a food processor or blender, puree salmon mixture. Return to saucepan over medium-low heat, and gradually add remaining 1/4 cup half-and-half. Stir in the port, and cook 5 to 7 minutes. Season with salt to taste.