Category: Wine

Ingredients

1 onion, chopped
1 carrot, cut into thick strips
1/2 teaspoon chopped fresh thyme
2 bay leaves
3 cloves garlic, crushed
1/8 cup fresh celery leaves
1/8 cup fresh parsley leaves
salt and pepper to taste
2 (750 milliliter) bottles Burgundy wine

Directions

In a large nonporous glass dish or resealable plastic bag combine the onion, carrot, thyme, bay leaves, garlic, celery, parsley, salt, pepper and wine. Mix well and add roast, chops, or whichever meat being marinated.

Refrigerate to marinate for 24 hours, turning bag or basting occasionally.

Cook drained roast/meat in an oven preheated to 350 degrees F (175 degrees C) for 25 minutes per pound of meat. Baste with strained marinade while cooking.

Ingredients

2 eggs
1/2 teaspoon salt
1/8 tablespoon ground black pepper
1/8 teaspoon ground nutmeg
1 (16 ounce) container ricotta cheese
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
1 1/4 cups all-purpose flour

2 cups heavy cream
3 tablespoons dry white wine
1 teaspoon brandy extract
1 pinch ground nutmeg to taste
2 ounces crumbled Gorgonzola cheese
salt and pepper to taste

Directions

Beat eggs with 1/2 teaspoon salt, 1/8 teaspoon pepper, and 1/8 teaspoon nutmeg in a large bowl. Mix in ricotta cheese and spinach until evenly blended. Continue mixing in the flour, 1/4 cup at a time until a soft dough forms. If the dough is still sticky, add an additional 1/4 cup of flour. Cover, and place into refrigerator.

Bring a large pot of lightly salted water to a boil over high heat. Divide the gnocchi dough into 4 pieces, and roll into 1/2 inch thick ropes on a floured surface. Slice each rope into 1/2 inch pieces. Gently boil the gnocchi until they float in the water, 3 to 4 minutes. Drain in a colander, and set aside.

Meanwhile, pour cream, wine, brandy extract, and 1 pinch of nutmeg into a saucepan. Bring to a simmer, then remove from heat and whisk in the Gorgonzola cheese; season to taste with salt and pepper. Toss the gnocchi with the Gorgonzola sauce, and serve immediately.

Ingredients

3 ears fresh corn, husks and silks removed
2 avocados – peeled, pitted, and cubed
1 red onion, finely diced
1 red bell pepper, seeded and diced
1 tablespoon minced garlic
1 tablespoon ground cumin
1 teaspoon crushed red pepper flakes
1/4 cup chopped fresh cilantro
1/3 cup red wine vinegar
2 tablespoons olive oil
1/4 cup fresh lime juice
salt and black pepper to taste

Directions

Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs.

Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and oregano. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.

Ingredients

1/3 cup chopped onion
1 tablespoon red wine vinegar or cider vinegar
1 tablespoon canola oil
1 teaspoon pepper
1/2 teaspoon salt
1 garlic clove, minced
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried basil
1 (1 1/2-pound) beef flank steak

Directions

In a bowl, combine the first eight ingredients; brush over both sides of steak. Place in a large resealable plastic bag; seal bag and refrigerate for 3-4 hours or overnight.

Place steak on a broiler pan. Broil 3-4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Thinly slice across the grain.