Cooking With Wine

Sparkling Wine Raspberry Popsicles

FEATURING NEW MILLENNIUM SPARKLING WINE

Popsicles aren’t just for kids. Cool down and enjoy this adult twist on a favorite Summer treat in as easy as 1, 2, 3. Recipe: 1/2 cup raspberries 1 cup sparkling wine Directions: 1. Pulse raspberries in a blender until they are pureed. 2. Gently stir in the sparkling wine. 3. Pour the mixture into …

Popsicles aren’t just for kids. Cool down and enjoy this adult twist on a favorite Summer treat in as easy as 1, 2, 3.

Recipe:

1/2 cup raspberries

1 cup sparkling wine

Directions:

1. Pulse raspberries in a blender until they are pureed.

2. Gently stir in the sparkling wine.

3. Pour the mixture into popsicle molds and freeze for about 8 hours but ideally overnight.

*NOTE: Once the popsicles are frozen and you are ready to serve, run the outside of the popsicle mold under warm water to loosen the popsicle and gently remove from the mold.

Makes 6-8 popsicles

 

Chicken Marbella

FEATURING GERMAN MOSEL VALLEY GEWÜRZTRAMINER

Recipe: 4 chickens, 2 1/2 pounds each, quartered 1 head of garlic, peeled and finely pureed 1/4 cup dried oregano salt and freshly ground black pepper to taste 1/2 cup red wine vinegar 1/2 cup olive oil 1 cup pitted prunes 1/2 cup pitted Spanish green olives 1/2 cup capers with a bit of juice 6 bay leaves 1 cup brown sugar 1 cup white wine 1/4 …

Recipe:

4 chickens, 2 1/2 pounds each, quartered 
1 head of garlic, peeled and finely pureed 
1/4 cup dried oregano 
salt and freshly ground black pepper to taste 
1/2 cup red wine vinegar 
1/2 cup olive oil 
1 cup pitted prunes 
1/2 cup pitted Spanish green olives 
1/2 cup capers with a bit of juice 
6 bay leaves 
1 cup brown sugar 
1 cup white wine 
1/4 cup Italian parsley, finely chopped

 

Directions:

1. Preheat oven to 350 degrees.

2. In a large bowl combine chicken, garlic, oregano, salt and pepper, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover, refrigerate and let marinate overnight. 

3. Arrange chicken in a single layer in one or two large shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. 

4. Bake for 50 minutes to 1 hour, basting frequently with pan juices. To test if the chicken is done prick the largest piece of the thigh with a knife and if the juices run clear it’s done. 

5. Transfer chicken to a serving platter, remove the bay leaves from the sauce and pour the remaining pan ingredients over the chicken. Sprinkle with parsley and serve.

Serves 10-12.

(Recipe from The Silver Palate Cookbook)

 

Pasta with Brie, Mushrooms and Arugula

This is a super simple, extremely flavourful vegetarian pasta. A perfect dish for whipping together on a busy evening. Recipe: 12 ounces penne (3/4 box) 1 Tablespoon olive oil 1 pound button mushrooms 1 small red onion, sliced thinly 1/2 cup dry white wine 8 ounces Brie, room temperature, rind removed, cut into 1/2″ pieces …

This is a super simple, extremely flavourful vegetarian pasta. A perfect dish for whipping together on a busy evening.

Recipe:

12 ounces penne (3/4 box)

1 Tablespoon olive oil

1 pound button mushrooms

1 small red onion, sliced thinly

1/2 cup dry white wine

8 ounces Brie, room temperature, rind removed, cut into 1/2″ pieces

4 cups baby arugula

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup reserved pasta water

Directions:

1. Cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water, drain the pasta and return it to the pot.

2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2 to 3 minutes. Add the wine, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until the mushrooms brown, 5 to 6 minutes.

3. Toss the pasta with the Brie and reserved (hot) pasta water until the pasta is coated. Stir in the mushroom mixture and arugula.

(Recipe from Real Simple)

 

Homemade Fish Stock

  Recipe:  4 pounds fish frames (bones) from sole, flounder, halibut, and/or turbot, cut into 2-inch pieces and rinsed clean of any blood 1/2 cup dry white wine About 2 quarts water 2 medium onions, very thinly sliced 4 stalks celery, very thinly sliced 2 medium carrots, very thinly sliced 2 dried bay leaves 1/4 …

 

Recipe: 

  • 4 pounds fish frames (bones) from sole, flounder, halibut, and/or turbot, cut into 2-inch pieces and rinsed clean of any blood
  • 1/2 cup dry white wine
  • About 2 quarts water
  • 2 medium onions, very thinly sliced
  • 4 stalks celery, very thinly sliced
  • 2 medium carrots, very thinly sliced
  • 2 dried bay leaves
  • 1/4 cup roughly chopped fresh Italian parsley leaves and stems
  • 6 to 8 sprigs fresh thyme
  • 2 tablespoons black peppercorns
  • Kosher or sea salt
  •  

    Directions:

    1. In a 7 to 8 quart stockpot, combine the fish bones, white wine, and just enough water to cover (you won’t need the full 2 quarts of water here). Bring to a boil, skimming off the white foam from the top of the stock as it approaches boiling, then reduce the heat so the stock simmers. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove.)

    2. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and stir them into the liquid. If the ingredients are not covered by the liquid, add a little more water. Allow the stock to simmer gently for 20 minutes.

    3. Remove the stock from the stove, stir it again, and allow it to steep for 10 minutes. Strain through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible. Cover the stock after it has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months.

     

    (Recipe from Epicurious.com)

     

    Mussels Tagliatelle

    FEATURING SONOMA DRY CREEK VALLEY CHARDONNAY

    Recipe: 4lbs fresh mussels, washed, de-bearded and scrubbed 1 tablespoon butter 1 medium onion, diced 1 clove garlic 1 cup fish stock 1 cup dry white wine  1 tablespoon olive oil 1 x 400g can chopped tomatoes 8oz tagliatelle , linguine or spaghetti fresh chopped parsley salt and pepper to taste Directions: Bring a large …

    Recipe:

    4lbs fresh mussels, washed, de-bearded and scrubbed

    1 tablespoon butter

    1 medium onion, diced

    1 clove garlic

    1 cup fish stock

    1 cup dry white wine 

    1 tablespoon olive oil

    1 x 400g can chopped tomatoes

    8oz tagliatelle , linguine or spaghetti

    fresh chopped parsley

    salt and pepper to taste

    Directions:

    Bring a large pot of salted water to a boil to have standing by to cook your pasta. Melt the butter and olive oil in another large pan. Add the onions and saute over low-medium heat until the onions are translucent, about 10 minutes. Add the garlic to the onions and cook another 5 minutes. Meanwhile add the pasta to your boiling water and cook according to package directions. Add the fish stock, white wine, tomatoes and the mussels to the onions and garlic. Cover and steam for 5-6 minutes, shaking gently to ensure even cooking. When all the mussels have opened (discard any that have not), remove the mussels from the pan and set aside. Season the sauce with salt and pepper to taste. Drain your pasta and add it to the sauce, gently stir to combine. Plate the pasta into 4 individual servings, place the mussels on top of the pasta and sprinkle with chopped parsley.

    Serves 4.

    Mussels Tagliatelle

    (Image from BBC Good Food)

     

    Pear, Parsnip and Celery Root Soup

    FEATURING WASHINGTON YAKIMA VALLEY PINOT GRIS

    With the temperatures cooling off it’s a perfect time to cook up an nice warming soup. This delicious soup utilizes the beauty of all that this lovely season has to offer. Recipe:1 tablespoon butter1 tablespoon olive oil1 med onion, diced1 large parsnip, peeled & diced1 cup celery root, peeled & diced (about 2 medium sized)1 …

    With the temperatures cooling off it’s a perfect time to cook up an nice warming soup. This delicious soup utilizes the beauty of all that this lovely season has to offer.

    Recipe:
    1 tablespoon butter
    1 tablespoon olive oil
    1 med onion, diced
    1 large parsnip, peeled & diced
    1 cup celery root, peeled & diced (about 2 medium sized)
    1 clove garlic, finely chopped
    2 large pears, peeled, cored & diced
    1 cup dry white wine
    4 cups chicken stock
    1 cup apple juice
    salt & pepper to taste
    1/4 teaspoon freshly grated nutmeg

    Directions:
    1. Heat butter and olive oil in a large soup pot over low-medium heat. Add the onions and saute about 10 minutes or until the onions are translucent. Add the garlic, parsnips and celery root and saute another 5 minutes. 
    2. Add the wine and increase heat to bring the wine to a simmer. Simmer the wine for 6-7 minutes or until the wine has reduced by half. Add the chicken stock, apple juice and pears. Reduce the heat to a low simmer, partially cover the pot and simmer slowly for about 1 hour. 
    3. Season the soup with salt and pepper to taste, add the nutmeg and remove from heat. Allow the soup to cool, transfer to a blender and puree the soup. Note that it’s very important to allow the soup to cool before blending and you may have to blend in batches depending on the size of your blender. A hand immersion blender would work well here too.

    (Recipe from Madeline’s Adaptations.com)