Category: Wine

Ingredients

1/2 (2 to 3 pound) whole chicken
2 parsnips, peeled and chopped
1 medium head garlic, peeled
2 large onions, chopped
5 carrots, chopped
2 zucchini, chopped
1/2 cup chopped fresh parsley
2 stalks celery, chopped
2 potatoes, peeled and chopped
1 sweet potato, peeled and cubed
1 packet chicken vegetable soup mix
1 tablespoon dried oregano
1 teaspoon paprika
8 cups water
1/2 (750 milliliter) bottle white wine
salt and pepper to taste

Directions

In a large soup pot or Dutch oven, combine chicken, parsnips, garlic, onions, carrots, zucchini, parsley, celery, potatoes, sweet potato, soup mix, oregano, paprika, water, wine, salt and pepper. Cover and bring to a boil over high heat. Boil 30 minutes, partially covered, then reduce heat to low and simmer another 90 minutes.

Ingredients

1/3 cup soy sauce
2/3 cup white wine
1 tablespoon sesame oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
1/4 cup chopped fresh cilantro

Directions

In a shallow dish, mix together soy sauce, wine, sesame oil, garlic, ginger and cilantro. Marinate fish or chicken for 1/2 hour or more before grilling.

Ingredients

1 medium onion, finely chopped
1/4 cup Sauterne wine
1/4 cup soy sauce
2 tablespoons vegetable oil
1 tablespoon dry mustard
6 (1/2-inch thick) pork chops
1 (15.25 ounce) can crushed pineapple
3 tablespoons brown sugar

Directions

In a medium container, mix onion, Sauterne wine, soy sauce, vegetable oil, and dry mustard. Place pork chops in the mixture. Cover, and marinate in the refrigerator 8 hours, or overnight. Turn pork chops once while marinating.

Prepare an outdoor grill for high heat, and lightly oil grate.

Arrange pork chops on the grill, and cook 5 to 7 minutes on each side, to an internal temperature of 160 degrees F (70 degrees C). Top with crushed pineapple and brown sugar before removing from heat. Discard remaining marinade.

Ingredients

1 cup diced, raw beet
4 carrots, diced
1 onion, diced
2 cups diced potatoes
4 cloves garlic, minced
1/4 cup canned garbanzo beans (chickpeas), drained
2 tablespoons olive oil
1 tablespoon dried thyme leaves
salt and pepper to taste
1/3 cup dry white wine
1 cup torn beet greens

Directions

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

Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9×13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.

Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.