Category: Wine

Ingredients

1/2 cup sliced celery
1/3 cup finely diced onion
2 tablespoons margarine
1 (8 ounce) package cream cheese, diced
1 cup milk
1 1/2 cups cubed potatoes
1/2 pound frozen cooked shrimp, thawed and drained
2 tablespoons dry white wine
1/2 teaspoon salt

Directions

In a large stock pot saute celery and onions in margarine.

Add cream cheese and milk; and stir over low heat until cream cheese is completely melted.

Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally and then serve.

Ingredients

2 tablespoons clarified butter
4 (4 ounce) veal cutlets, patted dry
Salt and pepper, to taste

2 tablespoons clarified butter
1 onion, finely chopped
1 carrot, finely chopped
10 juniper berries, finely crushed
1/3 cup diced ham
1 cup bread crumbs
3 sprigs fresh basil, coarsely chopped
2 tablespoons chopped fresh parsley

2 cups beef broth
1 cup dry white wine such as Riesling
4 teaspoons lemon juice

Directions

Preheat oven to 350 degrees F (175 degrees C).

Heat a heavy skillet over high heat until hot. Melt 2 tablespoons of clarified butter to coat. Sear the cutlets on both sides until golden brown, but not completely cooked. Remove, and season to taste with salt and pepper. Place into an ovenproof casserole dish, and set aside.

Melt another 2 tablespoons of clarified butter in the skillet over medium heat. Stir in the finely chopped onion and carrot. Cook, stirring occasionally until softened; about 5 minutes. Place into a bowl, and stir in the crushed juniper berries and diced ham. Fold in the bread crumbs, basil, and parsley; set aside.

Pour the beef broth, white wine, and lemon juice over the veal. Sprinkle the breadcrumb mixture evenly overtop.

Cover the casserole dish and bake in preheated oven for 40 minutes.

Ingredients

2 medium cucumbers, peeled, halved, seeded and sliced
1/4 cup red wine vinegar
2 tablespoons olive oil
1/4 cup minced fresh mint
2 tablespoons minced fresh parsley
1 tablespoon sugar
1 teaspoon grated orange peel

Directions

Place cucumbers in a bowl. In a small bowl, whisk together the vinegar and oil. Add the mint, parsley, sugar and orange peel; pour over cucumbers. Cover and refrigerate for at least 3 hours, stirring several times.

Ingredients

1/4 cup extra virgin olive oil
1 (3 pound) whole chicken, cut into pieces
1 pound potatoes, peeled and cut into large chunks
18 cloves garlic, peeled
1 teaspoon freshly ground black pepper
3/4 teaspoon salt
2 tablespoons chopped fresh parsley
1 1/2 cups dry sherry
1/2 cup port wine

Directions

In a large covered skillet, heat olive oil over medium-high heat. Cook chicken in oil until browned on all sides. Remove chicken from skillet.

Arrange potatoes in the skillet to cover the bottom. Scatter garlic cloves over potatoes. Place chicken on top of garlic and potatoes. Sprinkle pepper, salt, and parsley over chicken. Pour sherry and port over all. Cover, and simmer over low heat until potatoes and chicken are cooked through, approximately 45 minutes.