Posts Tagged cooking with wine
Serve these with Morovino Barbera!
3 tablespoons really good olive oil
1 package baby portabella (or regular button) mushrooms, quartered
4 garlic cloves, peeled and chopped
2 teaspoons fresh lemon juice
2 tablespoons dry red wine (I used Barbera)
1/4 cup chicken broth
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
salt, to taste
fresh ground black pepper, to taste
In a non-stick saute pan (if you don’t have one, you MUST get one, they are the best cooking tool ever), heat the olive oil over high heat. Add mushrooms and saute for 1 – 2 minutes until soft and slightly browned. Reduce heat to medium and add the garlic. Give the saute pan a second to cool down first–nothing tastes worse than scorched garlic. Add remaining ingredients and simmer for 2-3 minutes. Garnish with a handful of chopped fresh Italian flat leaf parsley and serve. As a Tapa, serve with slices crusty warm bread. Or, serve as a side dish or over a steak. YUUUUMM.
Make and serve with a dry, earthy red like Morovino Cabernet Sauvignon. This is one of those seems-complicated-but-is-really-a-dump-it-all-in-your-slow-cooker kind of thing. You can do this on top of the stove (that’s what the original recipe from the 1970′s cookbook said to do, but plan to be simmering for 2 – 3 hours!
3 beef bullion cubes
3 vegetable bullion cubes
3 chicken bullion cubes (yep, this recipe is old school)
2 C. water
4-5 lbs fresh mushrooms (I use Baby Bellas)
4 T. (yes, that means Tablespoons) of butter
1 ½ bottles Morovino Cabernet (No Morovino? Shame on you! Use a dry, earth style of wine)
1 ½ t. Worchestershire sauce
1 t. dried dill (OR, try with 1 t. dried herbes d’Provence if you don’t like dill)
1 t. ground pepper
3 large cloves of garlic, minced
First, a word about the mushrooms. 5 lbs is 2 large Costco mushroom containers. You can use white button mushrooms or baby Bellas. My original recipe says to trim the stems, but life is short and stems are delicious. I leave them on. Clean the mushrooms by rinsing them vigorously under running water, then shaking them dry. They are going to be immersed in liquid so don’t worry if a little water is still on them. ALSO, mushroom growing medium is sterile. So I never freak out if there’s a little mushroom dirt still on them – it adds minerals!
OK, break out your slow cooker – at least 4 quart. Put all the bullion cubes in a 4 cup measuring cup filled with 2 cups of water and microwave on high til the bullion cubes dissolve. Don’t have veggie, beef and chicken bullion cubes? Mix and match whatever you have, as long as it totals 6 cubes. Dump ALL the ingredients in the slow cooker and set it for high for 4 – 6 hours. When you get home, turn the slow cooker down to warm, then use a ladle to get out as much of the cooking liquid as you can. Put it in a saucepan and boil it until it reduces and thickens a bit, then add it back to the slow cooker until you are ready to serve. NOTE: If the mushrooms have turned black, you are doing this right. They look weird, but taste GREAT. A great appetizer (serve with cocktail picks), or fabulous as a side for a steak or roasted chicken. On the remote chance you have any left, slice/dice them and use them in a mushroom omelet!
Serve with Barbera or Sangiovese.
1 9-oz package of fresh ravioli or tortellini (try to find small, bit sized pasta. Mrs. Vino uses Buitoni whole wheat four-cheese ravioli because they are bite sized.)
1 49.5-oz can reduced fat chicken broth (that’s right, the BIG can)
½ head of fresh fennel, chopped
1 medium red onion, chopped
6 cloves garlic, chopped
1 10-oz box frozen chopped spinach, thawed or microwaved (extra credit – use chopped Kale or Mustard Greens)
2 links sweet Italian sausage
¼ lb pancetta, sliced thick by the deli, then chopped by you
2 teaspoons olive oil
1 14.5-ounce can diced tomatoes with green peppers
Lemon pepper to taste
Juice of ½ lemon
Shaved or shredded Asiago, Parmesan or Romano cheese to garnish
Now that the weather is FINALLY turning cold in Avila, Mrs. Vino is craving one of her favorite hearty soups. Here is the recipe to share. Heat the olive oil over medium high heat in a large stock pot. Slice the sausage lengthwise, remove the casing and chop or break into small pieces. Brown the sausage and pancetta in the olive oil for 3-4 minutes. Reduce heat to medium and add the onion, fennel and garlic. Continue browning until the onion and garlic soften and begin to take on color (on Mrs. Vino’s burners it’s another 3-4 minutes). Carefully dump in the broth, and the can of tomatoes with their juice. Bring to a simmer. Add the thawed spinach and lemon pepper to taste. Add the ravioli and simmer in the broth for the time recommended on the package—don’t boil or the pasta will fall apart! Finish with the juice of ½ lemon.
Put into biiiiiggggg bowls, top with the shredded cheese and serve with warm rustic bread—This has enough veggies in it that even Mrs. Vino’s mother would have considered it a balanced meal.
This dish is so easy and delicious that Mrs. Vino realized she was preparing it once a week for an 8 week period. It’s great for busy evenings and I do it for holidays as it is virtually impossible to overcook the salmon when preparing it this way.
Make and serve with Pinot Grigio – any of them!
1 filet of salmon (about 2 lbs), skin on or off, your choice
½ c. Morovino Pinot Grigio or other white wine (could also use chicken broth)
1 clove of garlic crushed
2T soy sauce
Preheat the oven to 325 degrees. Thinly slice ½ the lemon. Put the wine/broth, the juice of the other half of the lemon, garlic and soy in a 9 x 12 baking dish. Put the salmon in the baking dish. If it has skin, it should be skin side down. Top the salmon with the slices of lemon. Cover with foil and put in the oven for 30 minutes. After 30 minutes remove from oven, and remove the skin. For gourmet bonus points, drizzle it with Black Truffle Oil (available at Von’s, online and at specialty food stores). Serve with a green salad and mushroom risotto.
I have had so very many comments on this recipe – it is easy, delicious and relatively healthy. I hope you try it soon!
Make and serve with 2009 Barbera.
2 Large bonelss, skinless chicken breasts (about 1 ½ lbs)
1 C. Morovino Barbera
1 Small onion, chopped
4 Cloves garlic, minced
½ package of mushrooms, sliced
1 small can sliced olives, drained
1 14 oz. Can diced tomatoes, undrained
2 T. olive oil
¼ C. shredded basil leaves
4 thin slices of prosciutto or pancetta
Add the oil to a saute pan and brown the chicken breast on both sides over medium heat (about 5 minutes). Remove the chicken breasts and put them in the oven to keep warm. Use the same pan to brown the onions, garlic and mushrooms over medium high heat (about 3 minutes). Add the Barbera to deglaze the pan and allow it to reduce by half. Add the tomatoes and the olives and let the juices reduce a bit more. Add the chicken breasts back to the pan and top with 2 slices of pancetta or prosciutto. Cover and simmer for 30 minutes. Uncover, add the shredded basil leaves and let simmer for 3-4 more minutes. You can top this with shredded parmesan, if you like it. This is great served with any type of pasta. Ooooohhhh. Mrs. Vino is getting hungry as she types this
Make with . . .no wine, or add 1 C. of Morovino 09 Barbera instead of 1 C. water. Serve with Morovino Sangiovese
1 lb dried black beans
2 C. water
2 C organic vegetable broth (vegetarians) or chicken broth (carnivores)
1 large yellow onion, chopped
1 large red bell pepper, chopped (or, if red peppers are too expensive, double up on green peppers!)
1 large green bell pepper, chopped
2 T olive oil
3 t. salt
2 t. fennel seeds
2 t. ground coriander
2 t. ground cumin
2 t. dried oregano
2 T red wine vinegar (or balsamic, or white . . . you get the picture)
2 14-ounce cans of diced tomatoes with green chiles, drained (you must find the ones with chilis, my dears—or use plain canned tomatoes and add a small can of medium heat green chilis)
5 C. cooked rice (Mrs. Vino prefers brown Jasmine rice, but any brown rice will do. White rice only if you must!)
Hot Sauce (optional)
1 Ham hock or 1C. diced sausage or Canadian bacon (carnivores only–vegetarians, it’s fine without)
Sort and wash beans, place in a large bowl covered with water and soak overnight. Combine the beans, 2 cups water and ingredients through Oregano in your slow cooker. Carnivores, add ham hock, sausage or Canadian bacon—Vegetarians, it’s fantastic without the meat, too. Cover and cook on high for 5 hours, or until you get home from work. Carnivores who used ham hocks—remove ham hock from beans, pull meat from bone and dice, then add meat back to beans. Everyone—add tomatoes/chiles and vinegar (don’t skip this step, it makes the dish). Serve over rice. Add a couple of dashes of hot sauce—taste it first, of course! Serve with a big green salad and you have a FABULOUS easy nutritious, cheap meal.
Make with 2009 Barbera, serve with Barbera or Cabernet
1 ½ lbs ground beef—it should have some fat in it—I use the 85% lean version
4 green onions, finely chopped
½ bunch flat leaf parsley, finely chopped
1 t. salt Fresh ground black pepper to taste
1/3-1/2 C. Morovino ’09 Barbera
1 4-oz package of nice blue cheese
4 large Onion hamburger buns
Sliced tomatoes, pickles, red onion and hamburger condiments of choice
Combine meat, onions, parsley, salt, and pepper—there’s nothing quite like squishing hamburger stuff together with your fingers! Form 4 large patties with a large indentation in the middle of each. Place patties in a shallow bowl and pour Barbera on top—filling up the indentations. Refrigerate for anywhere from 2 hours to overnight—More is ALWAYS better.
Prepare your Barbecue. Remove burgers from Barbera. Place them indentation side down on hot grill—they are a tiny bit crumbly, so be careful. Grill 5-7 minutes per side, or until the meat thermometer reads 150-160. Top with thin slices of blue cheese (or blue cheese crumbles), and let the cheese melt for a moment into the burger. Serve on lightly toasted Onion buns with your favorite burger fixin’s. Mrs. Vino serves this with a side salad so it LOOKS like a healthy dinner. Want to go WILD?? Make this with ground Bison, Elk or Venison.
Make with 2009 Barbera (serve with it too).
1 ½ lb skinless chicken thighs
1 large onion, chopped
2 t. salt
1 t. freshly cracked ground pepper or more, to taste
1 large red bell pepper (green or yellow work great too, get what’s on sale)
3 cloves garlic, chopped
1 C. Morovino ’09 Barbera
1 28-ounce can diced tomatoes with juice
¼ C. diced sundried tomatoes (packed in oil, or water, or dried—it’s all good!)
3 T capers, drained (but only if you like capers—use sliced black olives if you don’t)
1 ½ t. dried oregano
¼ C. fresh basil leaves, chopped or chiffonade (sliced real thin)
1 lemon, very, very, very thinly sliced
Combine everything except the basil and the capers in your slow cooker. If you are always pressed for time in the morning, like Mrs. Vino (who likes to sleep in), you can combine everthing except the chicken, Barbera and tomatoes in the slow cooker the night before. Just put the insert (covered) in the fridge. Add the chicken, Barbera and tomatoes as you fly out the door on the way to work! Once everything is in the slow cooker, turn it on low and let it cook 4-8 hours, depending on how long your work day is! When you get home, dish up the chicken cacciatore and top with a few capers and a bit of chopped basil leaves. Serve this with a the rest of the 09 Barbera and a crusty loaf of French bread. Or, serve over Mrs. Vino’s baked Polenta (check the “sides” category). Divine.
Make with your favorite Morovino Red, serve with the rest of the Morovino Red
1 jar Ragu Roasted Garlic Robusto pasta sauce (or your favorite)
½ C. of Morovino red wine of your choice: Barbera, Sangiovese, Cabernet, Dolcetto
1 t. garlic powder
1 t. dried basil
½ bag frozen chopped spinach fresh pepper to taste
1 lb your favorite pasta
Get home from shopping. Kick off shoes (this dish must be prepared barefoot or in slippers). Dump sauce ingredients in a big pot. Bring to a simmer, but not a boil. Let sauce simmer until pasta is done. Fill a big pot with water and bring to a boil. Dump in your favorite pasta. Cook it until pasta is done. Drain pasta. Put pasta back in big pot. Dump sauce on top and toss. Put on plates and top with grated cheese if you have it. If not, oh well. It’s got spinach and tomatoes in it—in Mrs. Vino’s book that means you don’t need a salad, vegetable, bread or anything else. It’s a complete meal all by itself. Sure it’s a “cheat.” But there is an art to doctoring up canned or jarred products and the holidays are the perfect time to explore that art! I don’t care what anyone says—if you applied heat or cut something, you COOKED it.
Mrs. Vino has written about the concept of “comfort food” before. For me, it is comfort food if the very scent of it being prepared takes you back to your childhood. It doesn’t matter what type of food. What matters is the emotion the food invokes.
When I was growing up in the San Francisco Bay Area, it was a tradition that on your birthday, you got to pick a restaurant and the family went out to dinner. We didn’t go out very often, so this was a real treat. One of my favorite restaurants was on the SF Waterfront and was called Tokyo Sukiyaki. At this restaurant, I had my first sushi, my first tempura and my first Sukiyaki. This restaurant was a favorite of several family members – so we went there quite a bit. And this restaurant inspired my mom to find a recipe for Sukiyaki – so she could prepare it at home. She found a recipe and it became a regular dish in her repetoire. Anytime she took out the electric frying pan (hey it was the late 60′s) we knew what was coming.
When mom passed away, I ended up with her recipe box. It sat in my cupboard, I just wasn’t able to open it. As part of my massive cookbook cupboard clean out a few months ago, I took out the recipe box and looked through it. I found the recipe my mom clipped from a 1968 issue of Sunset Magazine for Sukiyaki. Just reading the ingredient list brought back my childhood. I prepared Sukiyaki for Mr. Vino for dinner the next night. When I brought it to the table and had my first taste, I burst into tears. Mr. Vino is kind of used to this behavior. Food moves me.
Sukiyaki has become a regular part of my repetoire, too. It is my ultimate 15 minute meal. Here is a slightly revised version of the recipe (cuz I don’t cook with lard and I don’t think Japanese people usually do either!) which is light, easy and delicious. Enjoy!
Beef Sukiyaki (hot pot)
Make with Morovino 2011 Pinot Grigio Rose (or sake)
Serve with Morovino 2007 Cabernet Sauvignon
3 T brown sugar
½ c. soy sauce (low sodium)
2 c. Dry Pinot Grigio, Sake or other VERY dry white wine
1 onion, very thinly sliced
½ small head of cabbage, thinly sliced
4 ounces of mushrooms (½ package) thinly sliced
1 bunch green onions, cleaned, cut in half lengthwise, then cut into 2” pieces
3 carrots, peeled and sliced very thinly
1 lb. Beef tri-tip (or boneless rib eye) sliced in 1/8” slices (Mrs. Vino buys Tri-Tip when it goes on sale, cuts in into 1lb pieces and freezes it to save for this dish.
1” of fresh ginger root, peeled and finely grated
¼ t. red pepper flake
If you don’t have the veggies listed, you can use zucchini or other squash, celery, parsnips, green pepper, green beans – pretty much anything that is seasonal and delicious.
The important thing is that you want really, really thinly sliced veggies so everything cooks quickly and takes the same amount of time. For the onion, cut in half through the core (stem-to-root, not across the circumference), then put the cut side on your board and slice very thinly (do you get the idea we are looking for THIN slices??) so that you get long skinny pieces – not onion rings. When you slice the carrots, slice across the width of the carrot, but slightly on a diagonal, so you get THIN slices. To get really thin slices of beef, start with a very sharp knife and put the beef in the freezer for an hour before slicing.
When I cook this dish, I use a 14” non-stick sauteuse (higher sides). You can also cook this in a wok or at the table using an old fashioned electric frying pan. I haven’t tried it with an electric fondue pot yet, but theoretically it should work.
Put the sugar, soy and Pinot Grigio into your pan and bring it to a vigorous simmer – just under the boil. Add the ginger and pepper flake. Now place the meat and veggies into the pan in bunches – I try to put the thickest/longest cooking temperature stuff in first – so for this dish start with the carrots, then onions, mushrooms, then beef, then cabbage, then green onions. Turn the heat down to medium. As everything cooks, make sure to press the beef and veggies into the simmering broth with the back of a wooden spoon. When the veggies are crunchy tender and the meat is still a tiny bit pink in the middle (about 5 minutes) it is done. To serve, put a spoonful of rice (brown sushi rice is my fave) in a pretty Asian bowl. Add a bit from each bunch of veggies and meat. Then top with a couple of big spoonsful of the broth. This is almost a soup, but not quite. It is a perfect pairing with Cabernet.