Blog

Ingredients

3 tablespoons butter
1 (8 ounce) package sliced mushrooms
1 large onion, diced
4 cloves garlic, diced
salt and ground black pepper to taste
1 1/2 pounds beef sirloin steak, cut into 1 inch cubes
1 cup white wine
2 cups beef bouillon
1 teaspoon crumbled dried thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 bay leaves
1/2 teaspoon ground black pepper
1/4 cup all-purpose flour
2 cups half-and-half cream

Directions

Melt the butter in a large saucepan over medium-high heat. Cook and stir the mushrooms, onion and garlic in the butter until tender. Reserving the liquid in the saucepan, remove the mushroom mixture to a bowl. Return the butter mixture to medium-high heat.

Whisk together the flour and half-and-half until smooth; set aside.

Season the beef with salt and pepper; cook the beef in the reserved liquid until browned, about 5 minutes. Stir the wine, beef bouillon, thyme, basil, oregano, bay leaves, and pepper; reduce heat to medium-low and simmer 10 minutes. Slowly stir in the flour mixture and simmer, stirring occasionally, until the sauce thickens, 20 to 30 minutes. Add the mushroom mixture and stir.

Ingredients

POPPY SEED VINAIGRETTE:
1/2 cup white wine vinegar or cider vinegar
1/2 cup sugar
1/2 teaspoon ground mustard
1/4 teaspoon onion powder
1/2 teaspoon salt
1/2 cup vegetable oil
1/4 cup chopped onion
1 teaspoon poppy seeds
SALAD:
1 (6 ounce) package fresh baby spinach, torn
2 cups seeded, cubed watermelon
1 cup halved green grapes
1 cup fresh raspberries
1/4 cup sliced almonds

Directions

In a blender or food processor, combine the vinegar, sugar, mustard, onion powder and salt. Cover and process until sugar is dissolved. Continue processing while adding oil in a steady stream. Add onion and poppy seeds; process until combined.

In a salad bowl, combine the spinach, watermelon, grapes and raspberries; sprinkle with almonds. Serve with vinaigrette.

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
2 cups Arborio rice
1/2 cup white wine
1 quart reduced-sodium chicken broth, warmed
1/4 cup chile-garlic flavored butter
12 ounces medium shrimp, peeled and deveined, tails left on
1 carrot, cut into thin strips
1/3 cup pine nuts
1/4 cup sliced black olives
1 large red chile pepper, minced
ground black pepper to taste

Directions

Heat olive oil in a large saucepan over medium heat. Stir in the onion and cook until softened and translucent, about 3 minutes. Stir in Arborio rice until well coated in oil; continue cooking until both the onion and rice begin to turn golden-brown, about 8 minutes.

Pour in the white wine and stir until evaporated. Pour in 1/3 of the hot chicken broth; stir constantly as the risotto simmers and slowly absorbs the broth, about 8 minutes. Add half of the remaining broth, and continue stirring until absorbed, about another 8 minutes.

Stir in chile-garlic butter, shrimp, carrot, pine nuts, black olives, and red chile pepper until the butter has melted. Stir in the remaining chicken broth, and again stir constantly until absorbed, about 8 minutes. Season to taste with black pepper.

At this point, taste the rice; it should be slightly firm and totally delicious. If it is still a little crunchy, stir in some hot water and continue cooking until it reaches the desired tenderness.

Ingredients

6 apples – peeled, cored and chopped
1 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
1 teaspoon white sugar
3 1/2 teaspoons honey
1/3 cup sweet red wine

Directions

Place the apples and walnuts into a large bowl. Mix together the cinnamon and sugar; sprinkle over the apples. Stir in the honey and sweet wine. Serve immediately, or refrigerate until serving.