Category: Wine

Ingredients

1 pound cheese tortellini
2 large portobello mushrooms
1/4 cup white wine
1 tablespoon chopped fresh parsley
2 cloves garlic, minced
8 ounces Alfredo-style pasta sauce
salt and pepper to taste
1/3 cup grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.

In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.

Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.

Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.

Ingredients

1 onion, chopped
1/2 cup chopped celery
1/4 cup chopped carrots
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
5 tablespoons margarine
4 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups whole milk
3 potatoes, cut into 1/4-inch slices
2 teaspoons Worcestershire sauce
1 1/2 teaspoons mustard powder
1 pinch ground allspice
3/4 teaspoon celery seed
1/2 teaspoon dried thyme
1/2 teaspoon seasoning salt
2 tablespoons dry white wine
1/4 teaspoon ground cayenne pepper
1/4 teaspoon chicken bouillon powder

Directions

In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.

Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.

Ingredients

1/2 medium head red cabbage, diced
1 tablespoon vegetable oil
1/2 cup chopped onion
1 medium tart apples, peeled and quartered
3 tablespoons tarragon or red wine vinegar
1 tablespoon sugar
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cloves

Directions

Place cabbage in a large kettle of boiling salted water; boil for 1 minute. Drain. return to kettle; stir in remaining ingredients. Cover and simmer for 1 hour or until cabbage is tender. Remove bay leaf.

Ingredients

2 cloves garlic, crushed
1 cup dry white wine
1/4 cup sherry
1 pound Brie cheese, rind removed and cubed
1 tablespoon cornstarch
1 pinch freshly grated nutmeg
salt and white pepper to taste

Directions

Rub the garlic all over the inside of your fondue pot, leaving the crushed pieces in the bottom. You can also make fondue in a regular sauce pan and transfer to the fondue pot, but why get two pans all crazy cheesy? Add the white wine and sherry to the pot and heat over medium-low heat.

Toss the cheese cubes in cornstarch to coat. When the wine is hot, add the cheese. Stir slowly with a wooden spoon at first and then use a whisk. Stir constantly to keep it from scorching on the bottom of the pot. When the cheese has melted, remove it from the heat and grate in a little nutmeg. Season with salt and pepper to taste. The fondue should be smooth and coat a wooden spoon. If it seems to runny, add more cheese. If it is too thick, add a splash more wine –sparingly.

Prepare your fondue pot base and keep fondue warm over low heat. Get out the good linen napkins and set the table. This is a meal to be proud of!