Ingredients
2/3 cup olive or vegetable oil
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar
Directions
Combine all ingredients in a jar with a tight-fitting lid; shake until blended. Store in the refrigerator.
Ingredients
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 pounds cubed stew meat
4 tablespoons butter
1 onion, chopped
2 carrots, chopped
1 clove garlic, minced
2 cups red wine
1 bay leaf
3 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
1 (6 ounce) can sliced mushrooms
1 (16 ounce) can canned onions
Directions
In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.
Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.
Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.
Ingredients
1 pinch saffron threads, crushed
1 cup white wine
2 tablespoons butter
6 cups chicken broth, or as needed
3 cups Arborio rice
1 small white onion, chopped
1 tablespoon chopped fresh thyme
1 cup grated Parmesan cheese
1 pound fontina cheese, cubed
2 cups plain dried bread crumbs
1 quart olive oil for frying
Directions
Place the wine and saffron in a cup or small bowl. Stir briefly, then let it sit. Melt the butter in a large skillet over medium heat. Add the onion; cook and stir until transparent, about 3 minutes. Mix in the rice, and continue cooking and stirring until the rice has absorbed most of the butter.
Slowly stir the white wine and saffron into the rice, stirring continuously until the wine is absorbed and rice is creamy. Season with thyme, then pour in 1 cup of chicken broth at a time, cooking and stirring constantly until each cup of broth is absorbed before adding the next. Stop adding broth when the rice is tender. If you run out of broth, you may use water. Remove from the heat, stir in the Parmesan cheese and allow to cool until you can touch it without burning your hands.
Lightly grease a large cookie sheet with olive oil. Pour the risotto out onto the sheet and spread evenly. Place in the refrigerator for about 1 hour or until chilled.
When the rice is cool, roll small portions into balls about the size of golf balls. Tuck a cube of fontina cheese into the center of each one. Roll each ball in bread crumbs to coat.
Heat the olive oil in a heavy saucepan or deep fryer to 375 degrees F 190 degrees C). The oil should be about 3 inches deep. When the oil is hot, fry the arancini until they reach a golden orangish brown, about 3 minutes. Arancini literally means ‘little oranges’. Cool for 5 minutes, then serve with any marinara sauce.
Ingredients
2 oranges, peeled, cored and chopped
1/4 cup finely chopped red onion
5 basil leaves, thinly sliced
1 teaspoon extra-virgin olive oil
Salt and freshly ground black pepper
2 tablespoons fresh orange juice
1 teaspoon seasoned rice-wine vinegar
1 teaspoon Dijon-style mustard
3 tablespoons extra-virgin olive oil
4 (5 ounce) salmon fillets
1 (5 ounce) package Dole(r) Sweet Baby Lettuces or other DOLE(r) salad variety
1/2 bulb fennel, thinly sliced
Directions
Combine oranges, onion, basil and oil in medium bowl; season with salt and pepper. Mix orange juice, vinegar, and mustard in small bowl. Whisk in oil; season with salt and pepper.
Season salmon fillets with salt and pepper. Lightly brush grill with oil. Grill salmon, turning once, until just cooked through, about 10 to 12 minutes, depending on thickness.
Combine salad blend and fennel in large bowl; add vinaigrette and gently toss to coat. Arrange salad on plates with salmon fillets. Spoon orange salsa over top of salmon.
