Category: Wine

Ingredients

5 cups water
1/4 cup uncooked wild rice
2 teaspoons olive oil
6 green onions, chopped
2 cloves garlic, minced
1 1/2 cups uncooked Arborio rice
1/2 cup white wine
1 teaspoon chopped fresh tarragon
2 roma (plum) tomatoes, chopped
2/3 cup coconut milk
1 cup frozen green peas, thawed

Directions

In a saucepan, bring 1 cup water to a boil. Add the wild rice, cover the pan, and reduce the heat. Simmer for 25 minutes; drain well.

Bring 4 cups water to simmer in a large saucepan. Keep the water simmering while you begin step number 3.

Heat the olive oil in a large frying pan. Saute the scallions and garlic over medium-high heat for 1 minute. Add the Arborio rice; stir it for 2 minutes.

Pour the wine, the wild rice, and the tarragon into the frying pan. Cook, stirring frequently, for 2 minutes.

Pour 1/2 cup of the heated water into the frying pan. Stir frequently until the liquid is absorbed, then add 1/2 cup more water. Continue adding the water in this manner, waiting between additions until the liquid is absorbed and stirring frequently. After about 18 to 20 minutes most of the liquid should be absorbed, and the rice should be tender but still slightly chewy.

When all of the water is absorbed, add the tomatoes, coconut milk, and peas. Stir in the mixture, and simmer it, stirring often, until most of the liquid is absorbed. Serve at once.

Ingredients

1 1/2 pounds salmon fillet, cut into 4 portions
5 teaspoons salt
1 cup white miso paste
1/4 cup sake
1/4 cup mirin (Japanese sweet wine)

1/4 pound spinach leaves
1 tablespoon water, or as needed
1/2 cup white miso paste
1 tablespoon white sugar
2 egg yolks
2 tablespoons sake

Directions

Season salmon fillets with salt. Cover and refrigerate for 1 hour.

Wipe the excess salt from the salmon fillets, and wrap the fillets with 2 layers of cheesecloth. Mix 1 cup miso, 1/4 cup sake, and mirin together in a bowl. Spread both sides of the wrapped fillets with the miso mixture. Place the salmon in an air-tight container, and refrigerate for at least 5 hours, or overnight.

Heat a small saucepan of water over medium-high heat. Add the spinach, and cook until wilted, 1 to 2 minutes. Drain in a colander, and allow to cool. Place spinach in a food processor. Process until smooth, adding water if the spinach becomes too dry. Set aside.

Mix the remaining 1/2 cup of miso with sugar, egg yolks, and 2 tablespoons sake in the top of a double boiler over barely simmering water, stirring frequently and scraping down the sides with a rubber spatula until thickened. Set aside to cool, then stir in the pureed spinach.

Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Lightly grease a baking sheet. Unwrap the cheesecloth, and scrape off excess miso from the salmon fillets. Arrange fillets on the prepared baking sheet.

Broil in the preheated oven until the salmon is golden, about 4 minutes. Flip the fillet over, then brush with the spinach sauce. Continue broiling until the salmon is cooked through and easily flaked with a fork, about 4 minutes more.

Ingredients

12 cups cubed watermelon
1 (750 milliliter) bottle dry white wine
1 cup vodka
1/2 cup triple sec
1/2 cup simple syrup
3 cups cubed seeded watermelon
1 medium lime, quartered
1 orange, cut into wedges
1 cup fresh blueberries

Directions

Place 9 cups of watermelon cubes in a blender; blend on high until very smooth. Strain juice through a mesh strainer into a large pitcher. Pour the wine, vodka, triple sec, and simple syrup into the pitcher. Stir to combine. Mix the remaining 3 cups of watermelon cubes, the lime quarters, orange sections, and blueberries into the sangria. Chill for 4 hours before serving.

Ingredients

4 (4 ounce) boneless skinless chicken breast halves
1 tablespoon vegetable oil
1/2 cup apricot preserves or spreadable fruit (optional)
3 tablespoons Dijon mustard
1/3 cup white wine vinegar or cider vinegar
1/2 cup fresh or frozen blueberries
Hot cooked rice

Directions

In a large skillet over medium heat, cook chicken in oil for about 4 minutes on each side or until lightly browned. Combine preserves and mustard; spoon over chicken. Reduce heat; cover and simmer for 15 minutes or until chicken juices run clear.

With a slotted spoon, remove chicken and keep warm. Add vinegar to skillet; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until sauce is reduced by one-third, stirring occasionally. Stir in blueberries. Serve over chicken and rice if desired.