Category: Wine

Ingredients

2 quarts chicken broth
2 tablespoons rosemary
5 cloves garlic, minced
1 teaspoon ground black pepper
1 teaspoon celery seed
1/2 teaspoon fennel seed
1 cup clam juice
1/2 (6 ounce) can tomato paste
1 cup butter
1 cup white wine
2 pounds shrimp, with tails
1 (1 pound) loaf French bread

Directions

Pour broth into a large pot, and mix in rosemary, garlic, pepper, celery seed, fennel seed, clam juice, tomato paste, and butter. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.

Stir wine into the soup, and continue to simmer and occasionally stir 2 hours.

Just before serving, stir in shrimp. Continue cooking 3 minutes, or until shrimp are opaque. Serve with bread for soaking up all the yummy broth.

Ingredients

1/3 cup extra-virgin olive oil
3 cloves garlic, minced
1 bulb fennel, thinly sliced
1 shallot, minced
1/2 cup chopped fresh parsley
1 (4 pound) whole red snapper
salt and pepper to taste
1/4 cup dry white wine
2 tablespoons lemon juice
3 tablespoons minced garlic

Directions

Preheat an oven to 300 degrees F (150 degrees C). Spray a 9×13 inch baking dish with cooking spray.

Heat 4 tablespoons of olive oil in a skillet over medium heat. Stir in 3 cloves minced garlic, fennel, and minced shallot. Cook and stir until the fennel has begun to soften, about 5 minutes. Remove from heat. Transfer vegetables to a bowl, and stir in chopped parsley. Reserve cooking oil.

Season the fish all over with salt and pepper to taste, then stuff snapper with fennel mixture. Use kitchen twine to tie the snapper together in three places. Place the snapper into the prepared baking dish, drizzle with the white wine, lemon juice, and reserved oil. Sprinkle with 3 tablespoons of garlic.

Bake in the preheated oven until the fish is no longer translucent, and flakes easily with a fork, about 20 minutes.

Ingredients

2 medium cucumbers – peeled, seeded, and chopped
2 medium carrots, finely chopped
1 cup fresh or frozen corn
1 cup chopped sweet onion
3/4 cup chopped green pepper
3/4 cup chopped sweet red pepper
3/4 cup fat free Italian-style dressing
2 tablespoons white wine vinegar or cider vinegar
1 tablespoon lemon juice
2 teaspoons sugar
1 teaspoon grated lemon peel
1/8 teaspoon pepper

Directions

In a large bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine the salad dressing, vinegar, lemon juice, sugar, lemon peel and pepper; shake well. Pour over vegetables. Cover and refrigerate for at least 2 hours.

Ingredients

3 1/2 cups whole mixed olives, drained
1/4 cup dry white wine
2 tablespoons fresh orange juice
2 tablespoons olive oil
2 cloves garlic, minced
2 sprigs fresh rosemary
2 tablespoons fresh parsley, chopped
1 1/2 tablespoons chopped fresh oregano
4 teaspoons grated orange zest
1/4 teaspoon crushed red pepper flakes

Directions

Preheat oven to 375 degrees F (190 degrees C). Stir the olives together with the wine, orange juice, olive oil, and garlic in a 9×13 inch baking dish. Nestle the sprigs of rosemary in the olives.

Bake in the preheated oven for 15 minutes, stirring halfway through the baking. Remove and discard the rosemary sprigs, then stir in the parsley, oregano, orange zest, and red pepper flakes. Serve warm, or cool the olives and use them to top a salad.