Category: Wine

Ingredients

8 (6.5 ounce) cans minced clams, drained with juice reserved
4 ounces bacon, chopped
2 cups finely chopped onion
1 1/2 cups diced carrots
2 quarts water
2 cups chopped celery
2 tablespoons minced parsley
5 cups peeled and cubed potatoes
1 1/2 cups butter
1 1/2 cups all-purpose flour
2 quarts heavy cream
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons white sugar
2 tablespoons red wine vinegar

Directions

In a large stockpot, saute bacon until almost crisp. Drain fat. Add clam juice, onion, carrots, water, celery, and parsley. Bring to a boil, reduce heat and simmer 20 minutes.

Add potatoes and simmer 20 more minutes. At the time you add potatoes start cream sauce.

In a Dutch oven melt butter and add flour; blend until smooth. Slowly pour in cream, stirring constantly. DO NOT BOIL! When smooth, transfer to the stockpot.

Stir in clams, salt, pepper, sugar and red wine vinegar. Simmer, never let boil, until smooth and slightly thickened, about 30 to 45 minutes.

Ingredients

1 pound salted cod fish
4 potatoes, sliced thick
2 onions, sliced
4 hard-boiled eggs, sliced
2 teaspoons capers
2 large cloves garlic, minced
1/4 cup pitted green olives
1 (4 ounce) jar roasted red bell peppers, drained
1/2 cup golden raisins
1 bay leaf
1 (8 ounce) can tomato sauce
1/2 cup extra virgin olive oil
1 cup water
1/4 cup white wine

Directions

Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours. Drain and cut the fish into bite-size pieces.

Layer the half of each ingredient in the following order: potatoes, cod fish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place the bay leaf on top, then pour half the tomato sauce and half the olive oil. Repeat with the remaining ingredients in the same order. Pour the water and white wine on top. Do not stir.

Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes.

Ingredients

2 tablespoons olive oil
1 cup chopped onion
2 cloves garlic, minced
1/2 cup chopped green bell pepper
1 stalk celery, chopped
1/2 teaspoon dried oregano
1 pound ground beef
1/2 pound Italian sausage
1 (12 fluid ounce) can or bottle chili sauce
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
salt and pepper to taste

Directions

Heat the oil in a large skillet over medium heat. Add the onion, garlic, green bell pepper, celery and oregano. Saute for 5 minutes, or until onion is tender. Transfer this mixture to a plate and reserve for later.

In the same skillet over medium high heat, combine the ground beef and sausage and saute for 10 minutes, or until well browned. Add reserved onion mixture, chili sauce, vinegar, Worcestershire sauce and brown sugar and mix well. Season with salt and pepper to taste.

Ingredients

2 cloves garlic
1 carrot, chopped
1/2 cup white wine
2 slices fresh ginger root
1 1/2 cups olive oil
1/4 cup olive oil
3 pounds skinless, boneless chicken breast halves
8 small red potatoes
6 carrots, cut into 2 inch pieces
1 teaspoon ground black pepper
salt to taste
1 onion, chopped
1 cup fresh green beans, washed and trimmed (optional)

Directions

Process garlic, chopped carrot, white wine, ginger, and 1 1/2 cups olive oil in food processor. Reserve.

Heat 1/4 cup oil in a Dutch oven pan. Brown chicken, then reduce heat to low, cover and simmer for approximately 20 to 30 minutes (depending upon size of chicken pieces).

Add potatoes, carrot chunks, onions, and ginger vermouth sauce. Cover, and cook until vegetables are done but not mushy. If you use fresh string beans, add only during last 5 to 6 minutes of cooking. Season to taste with salt and black pepper.