Category: Wine

Ingredients

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chopped fresh parsley
1/2 teaspoon dried dill weed
1/4 cup butter, divided
4 boneless, skinless chicken breast halves
1 pound fresh mushrooms
1 onion, sliced into rings
1/2 cup white wine
8 ounces Gruyere cheese, shredded

Directions

Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt, pepper, parsley, and dill. Rinse chicken breasts, and pat dry. Dredge chicken in the flour mixture.

In a large skillet, heat 2 tablespoons of the butter over medium-high heat. Place chicken into the hot buttered skillet, and fry until brown on both sides. Transfer chicken breasts to a 1 quart glass baking dish. Add remaining butter to skillet, and fry the mushrooms and onion until wilted and lightly browned. Stir in the white wine, and reduce heat to medium. Simmer for 3 minutes to blend flavors. Pour the mushroom mixture over the chicken in the dish.

Cover dish, and bake for 20 minutes in the preheated oven. After 20 minutes, remove cover, and sprinkle with shredded cheese. Continue baking for 10 more minutes, or until cheese is lightly browned and bubbly.

Ingredients

12 pitted dates
1/4 cup chopped, toasted pine nuts
3 tablespoons red wine
1/8 teaspoon ground black pepper (optional)
1/4 cup honey

Directions

Stuff dates with chopped nuts: the nuts are inserted into the space left by the pit.

Place dates in a small pan. Sprinkle with pepper if desired. Add wine, then drizzle honey over dates. Cook over medium heat until the skins begin to peel off the fruit. Transfer dates to a serving dish, and allow to cool slightly before serving.

Ingredients

5 slices bacon
1 tablespoon olive oil
1/2 white onion, chopped
2 teaspoons garlic, minced
2 cups beef stock
1 (15.5 ounce) can pinto beans
1 (14.5 ounce) can Italian-style stewed tomatoes
2 stalks celery, chopped
1 bay leaf
1 medium apple, thinly sliced
1/2 cup red wine
salt and pepper to taste

Directions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.

Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.

In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.

Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.

Ingredients

2 pounds red boiling potatoes, scrubbed
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 hard-cooked eggs
1 small celery stalk
1/4 cup chopped sweet pickle (not relish)
3 scallions
2 tablespoons chopped fresh parsley
1/2 cup mayonnaise
2 tablespoons Dijon-style mustard

Directions

Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water and drain again. Cool slightly.

Cut warm potatoes into 3/4-inch dice with a serrated knife. Layer them in a bowl, seasoning with vinegar, salt and pepper as you go. Cut eggs, celery and pickle in 1/4-inch dice and thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.