Category: Wine

Ingredients

10 slices bacon, chopped
2 large onions, finely chopped
4 stalks celery, finely chopped
3 carrots, finely chopped
5 green onions, finely chopped
1/3 cup chopped fresh parsley
1/2 cup water
6 cups fish stock
salt to taste
1 1/2 tablespoons ground black pepper
1 1/2 tablespoons dried dill weed
8 red potatoes, cubed
1 cup butter
1 cup all-purpose flour
5 cups milk
3/4 cup white wine (optional)
1/4 cup lemon juice
1 1/2 pounds flaked or chopped smoked salmon
1 1/2 cups frozen corn kernels

Directions

Place the bacon into a large pot set over medium heat. Cook for a few minutes to release some of the drippings, then add the onions and celery. Cook and stir until bacon is crisp and onions and celery are tender.

Put in the carrots, green onions, and parsley and then pour in the water and fish stock. Season the soup with salt, pepper and dill. Cover and simmer over low heat until carrots are tender, about 15 minutes. Add the potatoes and simmer for another 20 minutes, or until tender.

Meanwhile, melt the butter in a small skillet over medium heat. Stir in the flour until smooth. Continue to cook and stir until the mixture is light brown. Pour in a little bit of the milk to thin the roux, then pour it into the pot with the vegetables. Pour the rest of the milk into the pot and heat through, stirring constantly.

When the soup has thickened slightly, stir in the white wine if using. Mix in the lemon juice, smoked salmon and corn. Cook over medium heat until hot but not boiling. Ladle into soup bowls to serve.

Ingredients

10 dried ancho chiles – chopped, stemmed and seeded
1/2 cup water
1/4 cup white wine vinegar
3 pounds hot Italian sausage, casings removed
3 pounds ground beef
1 white onion, diced
1 red onion, diced
1 sweet onion, diced
1 cup diced celery
1 cup diced carrots
10 cloves garlic, sliced
1 teaspoon salt
1 teaspoon black pepper
1 (6 ounce) can tomato paste
1 cup dry red wine
4 (14.5 ounce) cans diced tomatoes
1/4 cup Worcestershire sauce
1/4 cup hot pepper sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 tablespoon chopped fresh parsley
1/2 cup honey
1 (16 ounce) can kidney beans, drained
1 (16 ounce) can pinto beans, drained

Directions

In a small bowl, soak chiles in water and vinegar for 30 minutes. After soaking, puree in a blender or food processor until very smooth, about 5 minutes; set aside.

Place sausage and ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Remove meat from pan, and set aside. In a large pot, Heat 3 to 4 tablespoons of the meat drippings over medium heat. Saute white onion, red onion, sweet onion, celery, carrots and garlic until onions are soft and translucent. Season with salt and black pepper. Stir in tomato paste, and allow to caramelize. Pour in wine to deglaze the pot, scraping up any bits stuck to the bottom.

Stir in cooked meat, tomatoes, Worcestershire sauce and hot pepper sauce. Season with chili powder, cumin and parsley. Bring to a boil, then stir in blended chile mixture and honey. Carefully mix in kidney beans pinto beans without breaking them. Cover, and simmer for 3 hours. Stir and scrape the bottom every hour or so.

Ingredients

3 pounds beef chuck roast
1 (1 ounce) package dry onion soup mix
1 onion, chopped
1 cup red wine
1/2 cup water
3 tablespoons vegetable oil
1/2 cup salsa

Directions

Preheat oven to 325 degrees F (160 degrees C).

Heat oil in a Dutch oven, over medium high heat. Add beef and brown meat on all sides. Reduce heat, add onion and cook until soft but not browned. Add onion soup mix, wine, water and picante sauce. Bring to boil

Cover and place in preheated oven for 2 1/2 to 3 hours. Check occasionally to make sure there is sufficient liquid in bottom of pan; add more wine if necessary. Before serving shred beef.

Ingredients

4 pounds beef short ribs
salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1 large onion, sliced into rings
2 leeks (white portion only), sliced
1 cup red wine
1 cup beef stock
1 (28 ounce) can diced tomatoes
3 cups bottled Bloody Mary mix
6 large carrots, peeled and cut into 3-inch pieces
20 small mushrooms, stems removed

Directions

Preheat an oven to 350 degrees F (175 degrees C). Season the short ribs with salt and pepper, and set aside.

Heat an oven-proof Dutch oven, or wide, shallow pot with a lid over medium-high heat. Stir in the olive oil and butter until the butter has melted. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add the leek, and continue cooking until the onion and leek are lightly browned. Remove and set aside.

Brown the short ribs in the hot Dutch oven until browned on all sides, about 3 minutes per side. Once browned, sprinkle the reserved onions over the ribs, pour in the wine, beef stock, tomatoes, and Bloody Mary mix. Nestle the carrot chunks among the ribs. Bring to a simmer, then cover, and place into the preheated oven.

Braise in the oven for 2 hours, then add the mushroom caps, recover, and continue cooking 1 hour more.