Category: Wine

Ingredients

1 onion, thinly sliced
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon butter
4 cups fresh sliced mushrooms
1 1/2 cups beef broth
1 cup water
1/4 cup red wine
1/4 cup tomato paste
ground black pepper to taste
1/4 cup Parmesan cheese
2 tablespoons chopped fresh parsley

Directions

Heat oil and butter in a medium sized saucepan. Cook onion and garlic until soft.

Add mushrooms, cooking for 5 minutes.

Pour in broth, water, and wine. Add tomato paste. Season to taste. Heat through. Pour into bowls. Garnish with cheese and parsley.

Ingredients

1/3 cup red wine vinegar
1/3 cup olive oil
1 small onion, thinly sliced
1 teaspoon salt
2 tablespoons dried parsley
1 teaspoon ground dry mustard
1 tablespoon brown sugar
2 cloves garlic, peeled and crushed
1 pound small fresh button mushrooms

Directions

In a medium saucepan, mix red wine vinegar, olive oil, onion, salt, parsley, dry mustard, brown sugar and garlic. Bring to a boil. Reduce heat. Stir in mushrooms. Simmer 10 to 12 minutes, stirring occasionally. Transfer to sterile containers and chill in the refrigerator until serving.

Ingredients

2 red bell peppers, chopped
1 sweet onion, peeled and chopped
1 cup white wine vinegar
1 cup white sugar
1 tablespoon crushed red pepper flakes

Directions

In a medium saucepan over medium heat, mix together red bell peppers, onion, white wine vinegar, sugar and crushed red pepper flakes. Bring to a boil, then reduce heat to simmer. Stirring occasionally, cook 30 minutes, or until thickened. Refrigerate 4 hours or overnight before serving.

Ingredients

3 pounds whole pork tenderloins
Kosher salt and fresh cracked pepper to taste
1 cup prepared olive tapenade
1/2 cup crumbled bleu cheese
3 tablespoons minced fresh thyme
4 tablespoons canola oil, divided
1/2 cup all-purpose flour
3 shallots, minced
1 cup dry white wine
4 teaspoons Dijon mustard
2 tablespoons honey
2 tablespoons lemon juice
6 tablespoons cold unsalted butter, cut into pieces
2 tablespoons minced parsley

Directions

Preheat oven to 400 degrees F (200 degrees C).

Make a lengthwise cut in each pork tenderloin about 3/4 of the way through. Open each tenderloin, creating a rectangular shape, and place each between two sheets of plastic wrap. Pound each tenderloin into a thin rectangle, about 1/2 to 1/2-inch thick. Remove the plastic wrap, and season each tenderloin to taste with salt and pepper on both sides.

Spread tapenade on 2/3 of each tenderloin sheet, leaving about 1/2 inch of space on the edges. Sprinkle blue cheese and thyme over the tapenade. Starting from the side with the stuffing, roll the meat firmly towards the side without stuffing, being careful not to roll so tightly that you squeeze the stuffing out. Use toothpicks or butcher’s twine to secure each roll.

Heat 3 tablespoons canola oil in a large, ovenproof skillet over medium-high heat until it begins to smoke. Lightly dredge each tenderloin roll in flour, and shake off excess. Sear the tenderloins in hot oil until golden brown on all sides, about 6 minutes.

Roast in preheated oven to an internal temperature of 160 degrees F (70 degrees C), 20 to 22 minutes. Remove the pork from the skillet, and set aside to rest in a warm place.

Return skillet to stove over medium-high heat. Heat remaining 1 tablespoon canola oil, then stir in shallots and cook until translucent, 1 to 2 minutes. Pour in white wine, and boil until reduced by half, scraping the caramelized bits off of the