Posts Tagged dolcetto

Vegan Lentil Soup (Mulligatawny)

Serve with Morovino 09 Dolcetto or 07 Cabernet

3 cups roasted vegetable broth (Recipe in this section of the site)
1 c. dried lentils
1 medium onion, chopped
1 ½ c. light coconut milk
3 T tomato paste
1 t. grated fresh ginger
½ t. ground cumin
1/8 t. ground turmeric juice of
½ fresh lime
½ t. salt or to taste
5 cranks of freshly ground pepper

Combine broth and lentils and onion in a heavy saucepan over medium high heat and bring to a boil. Cover, reduce heat to medium low and simmer 15 minutes or until lentils are tender. Pour half the mixture in a blender and process until smooth. Pour the pureed mixture into a bowl. Add the remaining ingredients except coconut milk to the unprocessed soup in the pot, then process the second half of the mixture until smooth. (ALTERNATE: Once lentils are cooked, place all ingredients except coconut milk in the soup pot and process with an immersion or stick blender til smooth.) Return blended soup to pot and stir in coconut milk. Let simmer over medium heat for 10 minutes. Serve this awesome vegetarian soup topped with a scoop of apple salsa (combine 1 chopped green apple, 3 diced celery stalks, 4 sprigs of chopped cilantro and the juice of the other half of the lime).   Serve with crusty french bread!

This recipe is adapted from Cooking Light magazine.

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Mild Jalapeno Grilled Chicken

Make with . . . sorry – serve with 2009 Dolcetto

1/3 C. of your favorite steak sauce
1/3 C. mild Jalapeno jelly
2 T Worcestershire Sauce
1 t. granulated garlic
4 skinless, boneless breast halves
Cooking spray

OK, how easy is this!!  In a microwave safe bowl, melt the Jalapeno jelly for 30 seconds. Give it a minute to cool. Then add the steak sauce, Jalapeno jelly, Worcestershire Sauce and Garlic powder to the bowl and mix well (use a whisk for best exercise and results). Pour the marinade in a large ziploc bag, reserving about ¼ C. to use while cooking (DO NOT cook with the marinade the chicken has been sitting in—Mrs. Vino does NOT want you to have a close encounter with Sam & Ella). Add chicken breasts to bag. Seal the bag and let refrigerate overnight. Coat your grill rack with cooking spray. Remove the chicken from the marinade and place on the grill rack. Grill about 8 minutes per side, or until done. Use the reserved marinade to brush on the grilling chicken, if you like. Want to serve this in winter? It works just fine under the broiler or on your Foreman Grill (Mrs. Vino does love her Foreman Grill!!)

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Slow Cooker Lamb Shanks

Make and serve with 2009 Dolcetto

When the weather gets chilly, I spend lots of time in the tasting room talking about slow cooker recipes. This is one of my favorites.

2 lamb shanks
1 c. bold red wine (like Dolcetto)
1 c. chicken broth
1 14.5 oz can of diced tomatoes with juice
2 3″ sprigs of fresh rosemary
1 large onion, peeled and diced (largish chunks)
2 carrots, peeled and diced (largish chunks)
4-6 cloves of garlic peeled and sliced thinly (slicing/slivering is better than chopping for this recipe)
1 t. worchestershire sauce
Juice and zest of 1 medium to small lemon
Salt and pepper to taste

Add the wine, broth, tomatoes, onion, carrot and garlic to a large (at least 5 qt) crock pot. Strip the rosemary leaves off one of the sprigs and chop roughly. Add to broth mixture. Add salt and pepper – at least 1/4 t. of each. “Bury” the lamb shanks in the broth/wine mixture – so they are partially covered. I usually end up having to cross the shanks like a skull and cross bones to make them fit. Cook on high for 4 hours or low for 6+ hours (or until you get home from work). When you get home from work, start the polenta. Once the Polenta is started, add the zest and juice of the lemon, the worchestershire and the roughly minced leaves from the other sprig of rosemary to the slow cooker. Turn the slow cooker to warm (if it has this setting or leave it on low if it doesn’t) and let shanks continue to simmer until polenta is done. Taste juice/sauce in crock pot and adjust salt/pepper if needed. Serve the shank to the side of your plate with a big dollop of polenta topped with the sauce/juice from the crock pot on the other side. YYYYUUUUMMMMM.

You can use any polenta – but I really like the baked polenta recipe that is on the website (yes, I double checked it is still there under sauces/sides page 2). It comes out creamy and it doesn’t require you to stand there for 15 minutes stirring.

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Horseradish & Garlic Prime Rib

Make and serve with Double Gold Medal winning 2009 Dolcetto.   Oh my. Yum.

1 (3-rib) prime rib (standing rib roast), about 6 lbs
5 garlic cloves, smashed, plus 2 heads (yes, I mean heads/bulbs) garlic, halved
½ C. prepared horseradish
¼ C. Kosher salt
¼ C. freshly ground black pepper
½ C extra virgin olive oil
2 carrots, peeled and chopped
2 rutabegas or turnips
1 red onion halved

MUSHROOMS:
1 T unsalted butter
Extra virgin olive oil
2 lbs assorted mushrooms (or one big blue Styrofoam container from Costco), sliced
Sea Salt and fresh black pepper
leaves from 2 fresh thyme sprigs
½ C. Dolcetto
¼ C. reserved beef broth or canned broth
¼ C heavy cream
1 T minced chives (or Mrs. Vino’s favorite chopped green onion tops)

Preheat the oven to 350.

Lay the beef in a large roasting pan with the bone side down (the ribs act as a natural roasting rack,my dears). In a small bowl mash together the 5 cloves of garlic, horseradish, salt, pepper and olive oil to make a paste. Rub the paste generously over the roast. Scatter the veggies and halved garlic heads around the meat and drizzle them with 2 seconds worth of oil. Put the pan in the oven and roast the beef for about 1.5 to 2 hours for medium rare (approx. 20 minutes per pound). Check the internal temperature of the roast in several places with an instant-read thermometer. It should read 125 degrees, for medium-rare.  Remove the beef to a carving board and let it rest for 20 minutes, covered with foil. Don’t fear, the temperature will continue to rise about 10 degrees.

Remove the veggies and set aside. Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat. Use the beef juices for the mushrooms as follows. Place a clean skillet over medium heat. Add the butter and a 2T of oil . When the butter starts to foam, add the mushrooms and thyme. Season with salt and pepper. Saute everything together for a few minutes. Add the Dolcetto, stirring to scrape up any stuck bits. Cook and stir to evaporate the alcohol and reduce. When the wine is almost gone, add the reserved beef juices. Let the liquid cook down and take it off the heat. Stir in the cream and chive/green onions and season.  Fussy, but worth it.

(adaptation of a recipe by Tyler Florence)

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