Category: Wine

Ingredients

1 1/2 cups fresh cauliflowerets
1/2 cup sliced celery
1/4 cup chopped onion
1 tablespoon butter or margarine
1/2 teaspoon chicken bouillon granules
1/4 cup white wine or chicken broth
1/8 teaspoon pepper
grated Parmesan cheese

Directions

Place 1 in. water in a small saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Drain and set aside.

In a small skillet, saute celery and onion in butter until tender. Add the cauliflower, bouillon, wine or broth and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 minutes or until heated through. Sprinkle with Parmesan cheese.

Ingredients

3 roma (plum) tomatoes, chopped
1 green bell pepper, sliced
1 small English cucumber, chopped
1 small onion, chopped
1/4 cup sliced black olives (optional)
2 ounces tomato basil feta cheese, crumbled
1/4 cup olive oil
1 teaspoon red wine vinegar
1 teaspoon lemon juice
1 clove garlic, minced
1/2 teaspoon dried oregano
salt and pepper to taste

Directions

In a salad bowl, combine the tomatoes, bell pepper, cucumber, onion and olives.

Whisk together the oil, vinegar, lemon juice, garlic, oregano, salt and pepper. Let sit for 1 hour, occasionally stirring to blend flavors.

Pour dressing over salad, add feta cheese and toss before serving.

Ingredients

1 (16 ounce) package linguine
1 (2 ounce) can anchovy fillets with oil
1/2 onion, minced
3/4 cup chicken stock
1/4 cup white wine
1 teaspoon minced garlic
1/2 teaspoon dried parsley
1/8 teaspoon seafood seasoning (such as Old Bay(r))
12 ounces bay scallops
salt and pepper to taste

Directions

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.

Heat a large skillet over medium heat; cook and stir the anchovies with the oil in the skillet until the anchovies melt into the oil, about 2 minutes; add the onion and cook until translucent, 3 to five minutes. Stir in the chicken stock, wine, garlic, parsley, and seafood seasoning; lie the scallops into the liquid; season with salt and pepper. Bring the mixture to a boil and cook until the scallops are opaque, about 7 minutes. Serve over the cooked linguine.

Ingredients

1/4 cup butter, softened
1 tablespoon all-purpose flour
1/3 cup heavy cream
1/4 cup dry white wine
salt and pepper to taste
1 dash ground nutmeg
3/4 cup shredded Gouda cheese

8 (3/4 inch thick) slices sourdough bread
4 teaspoons butter
1/4 cup Dijon mustard
8 slices deli ham
4 teaspoons chopped fresh parsley

Directions

Melt 1/4 cup butter in a small saucepan over medium heat. Gradually stir the flour into the butter. Add small portions of the cream and wine alternately, whisking after each addition to thicken before introducing the next amount. Season with salt, pepper, and nutmeg. Melt the cheese into the liquid in small amounts, stirring continually. Reduce heat to low and keep sauce warm until using.

Place a large skillet over medium-high heat. Spread 1/2 teaspoon of butter on one side of each slice of bread; spread about 1/2 tablespoon of Dijon mustard on the opposite side of each slice. Assemble the sandwiches by placing four slices of bread, buttered side down, into the skillet. Top each slice of bread with two slices of ham folded to completely fit on the bread; spoon equal amounts of the cheese sauce over the ham, reserving some of the sauce for later. Place the remaining slices of bread, mustard side down, atop the ham and cheese. Grill the sandwiches on each side until the bread is an even, golden brown color. Spoon a little of the cheese sauce on top of each sandwich before serving. Garnish each sandwich with 1 teaspoon of parsley.