Category: Wine

Ingredients

8 (2 ounce) pieces veal scaloppini
1 egg, beaten
1 1/2 cups Italian bread crumbs
1/4 cup olive oil
1/4 cup fresh lemon juice
1/4 cup white wine
1 tablespoon cornstarch
1 (15 ounce) can chicken broth
1/4 teaspoon garlic pepper
1/4 teaspoon lemon pepper
1 cup heavy cream

Directions

Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.

Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini, and cook until golden brown on both sides, and no longer pink on the inside, about 4 minutes per side. Remove to a paper towel lined plate, and keep warm.

Pour in lemon juice and white wine. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve the cornstarch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with garlic pepper and lemon pepper, and bring to a boil. Once the sauce is boiling, stir in the dissolved cornstarch, and cook until thickened and clear, about 1 minute. Remove the sauce from the heat, then whisk in heavy cream. Place the veal on a serving platter, and pour sauce overtop to serve.

Ingredients

1 (10 ounce) package frozen peas, thawed
2 cups finely shredded cabbage
1 green onion, thinly sliced
1/4 cup sour cream
1/4 cup mayonnaise
1 teaspoon prepared mustard
1 teaspoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon curry powder
3/4 cup salted peanuts, coarsely chopped

Directions

In a large bowl, mix the peas, cabbage, and green onion.

In a separate bowl, mix the sour cream, mayonnaise, mustard, vinegar, salt, and curry powder.

Pour the sour cream mixture over the cabbage mixture, and toss to coat. Cover, and refrigerate at least 1 hour, or overnight. Sprinkle with peanuts to serve.

Ingredients

1 head garlic
1 teaspoon olive oil
salt to taste
1/2 cup butter, softened
2 tablespoons olive oil
2 tablespoons butter, melted
3 large sweet onions, chopped
1 celeriac (celery root), chopped
2 cups beef broth
1 cup dry red wine
2 cups vegetable broth
1 head garlic cloves, chopped
2 teaspoons paprika
2 tablespoons dried parsley
Cajun seasoning to taste
salt and pepper to taste
1 loaf French bread, toasted and sliced
1 cup shredded Swiss cheese

Directions

Preheat oven to 425 degrees F (220 degrees C). Slice the top off the whole head of garlic, sprinkle with 1 teaspoon olive oil, and season with salt. Wrap loosely in foil, and bake 45 minutes, or until the cloves are very soft. Squeeze the cloves into a small bowl, and mix with the 1/2 cup softened butter.

Heat 2 tablespoons olive oil in a large pot over medium heat. Melt 2 tablespoons butter in the pot, and blend with the oil. Stir in the onions and celery root, and saute until the onions are lightly browned. Reduce heat to medium low, and mix in the beef broth, wine, and vegetable broth. Mix in the chopped garlic, and season with paprika, parsley, Cajun seasoning, salt, and pepper. Simmer, stirring occasionally, for 1 hour.

Preheat the oven broiler.

Spread the toasted bread slices with the garlic butter. Ladle the soup into oven safe bowls, and place the bowls on a baking sheet. Reserving remaining bread, place one slice of toasted bread on top of the soup in each bowl, and sprinkle with Swiss cheese.

Broil soup 5 minutes in the preheated oven, until the Swiss cheese is melted. Cool for about 2 minutes before serving warm with remaining garlic bread.

Ingredients

4 boneless, skinless chicken breast halves
2 (4 ounce) packages feta or blue cheese
1 (4.5 ounce) can chopped ripe olives, drained
2 tablespoons olive or vegetable oil, divided
1/2 teaspoon dried oregano
2 tablespoons dry white wine or chicken broth
1 teaspoon sugar
1 teaspoon balsamic vinegar
1 garlic clove, minced
1/4 teaspoon dried thyme
1 medium onion, sliced

Directions

Flatten Chicken breasts to 1/8-in. thickness; set aside. In a food processor or blender, combine the cheese, olives, 1 tablespoon oil and oregano; cover and process until mixture reaches a thick chunky paste consistency. Spread over chicken breasts; roll up and tuck in ends. Secure with a wooden toothpick.

In a bowl, combine wine or broth, sugar, vinegar, garlic, thyme and remaining oil. Pour into an ungreased 2-qt. baking dish. Top with onion. Place chicken over onion. Cover and bake at 350 degrees F for 30 minutes. Uncover and baste with pan juices. Bake 15-20 minutes longer or until chicken juices run clear.