Cooking With Wine

Roasted Butternut Squash Risotto

FEATURING CHILEAN SAUVIGNON BLANC

The first of this season’s squash are here and it’s time to take advantage of all the gorgeous varieties available. This creamy, rich, velvety risotto is a wonderful platform for the beautiful flavours of sweet, nutty butternut squash. Recipe: 1 butternut squash (about 2 lbs) 2 tablespoons olive oil 6 cups chicken stock 6 tablespoons …

The first of this season’s squash are here and it’s time to take advantage of all the gorgeous varieties available. This creamy, rich, velvety risotto is a wonderful platform for the beautiful flavours of sweet, nutty butternut squash.

Recipe:

1 butternut squash (about 2 lbs)

2 tablespoons olive oil

6 cups chicken stock

6 tablespoons butter

1 minced shallots

2 ounces pancetta

1 1/2 cups arborio rice

1/2 cup dry white wine

1 cup Parmesan cheese

1/4 teaspoon freshly ground nutmeg

Directions:

1. Preheat the oven to 400F. Cut the squash in half and scoop out the seeds. Rub the inside of the squash with olive oil and season lightly with salt and pepper. Place the squash flesh side up on a baking sheet and bake in the oven for 30-40 minutes or until the flesh of the squash is fork tender. Remove from the oven and allow to cool enough to be able to handle the squash. Once cooled, use a spoon and scoop out the flesh from the skin and set aside. 

2. Pour the chicken stock into a small saucepan and cover it will a lid. Bring the stock to a simmer, then reduce heat to low to keep it simmering.

3. In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with the butter. Add the wine and cook for 2 minutes. Add 2 cups of the simmering stock to the rice. Stir constantly and simmer until the stock is absorbed, about 5 minutes. Continue to add the stock, 2 cups at a time, continuously stirring, again until the stock has been absorbed by the rice and then add more stock until the rice is cooked through but still as a bite to it or al dente, about 20 minutes. Season the risotto with salt and pepper to taste, add the nutmeg, remove from heat and gently stir in the squash and parmesan cheese. Serve immediately.

Serves 4-6.

 

Roast Turkey with White Wine and Rosemary

FEATURING WASHINGTON YAKIMA VALLEY PINOT GRIS

1 cup low-sodium chicken stock 1 cup unsalted butter 1/2 cup white wine 2 sprigs rosemary 1 lemon cut into 3/4″ pieces 2 tablespoon honey 1  12-pound turkey 1 tablespoon salt 1/2 teaspoon black pepper 10 cloves garlic, peeled Directions: 1. To make the basting liquid: Bring chicken stock, butter, and wine to a boil in a small saucepan over high heat. Add the rosemary and simmer for 20 minutes. …

1 cup low-sodium chicken stock
1 cup unsalted butter
1/2 cup white wine
2 sprigs rosemary
1 lemon cut into 3/4″ pieces
2 tablespoon honey
1  12-pound turkey
1 tablespoon salt
1/2 teaspoon black pepper
10 cloves garlic, peeled

Directions:

1. To make the basting liquid: Bring chicken stock, butter, and wine to a boil in a small saucepan over high heat. Add the rosemary and simmer for 20 minutes. Add the honey, remove from heat, set liquid aside, and keep warm.

2. Preheat the oven to 350 degrees F. Season the turkey with salt and pepper. Stuff the turkey with the lemon and garlic cloves. Using kitchen twine, truss the turkey. Place the turkey, breast side up, in a roasting pan fitted with a wire rack. Baste turkey with liquid and roast, basting again every 30 minutes, until a thermometer inserted into the thigh meat reads 175 degrees F, about 3 hours. Remove the turkey from the pan, cover loosely with foil and let the turkey rest for 30 minutes before carving.

 

Steak-Frites

FEATURING FRENCH GAMAY NOUVEAU

  Recipe: 4 beef steaks, such as porterhouse, sirloin, rib eye, shel or filet mignon (1/2 pound each and ¾ to 1 inch thick), or one 2-pound steak 5 tablespoons unsalted butter Salt and freshly ground black pepper to taste  ¼ cup French Gamay Nouveau  Directions: Melt 3 tablespoons of the butter in a large …

 

Recipe:

  • 4 beef steaks, such as porterhouse, sirloin, rib eye, shel or filet mignon (1/2 pound
    each and ¾ to 1 inch thick), or one 2-pound steak
  • 5 tablespoons unsalted butter
  • Salt and freshly ground black pepper to taste 
  • ¼ cup French Gamay Nouveau 

Directions:

Melt 3 tablespoons of the butter in a large heavy skilet or sauté pan over high heat until hot but not smoking. Add the steaks and sear for 1 minute on each side. Reduce the heat to medium. Season the steaks generously with salt and pepper and continue cooking, turning the steaks every other minute, until you see little pearls of blood come to the surface, about 6 to 8 minutes. For juicy, tender meat the steaks should be cooked medium rare.

Remove the steaks and place them on warmed plates. Over medium heat, deglaze the pan with the water and swirl in the remaining 2 tablespoons butter. Drizzle these pan juices over the meat and serve at once with fries.

(Serves four)

Steak Frites

Best French Fries Ever

There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and makes them tender. The second time, which can be done hours later just before serving, turns them golden brown and deliciously crisp.

You won’t need a lot of special equipment, but a few items are essential. If you own an
electric deep fryer, you’re al set. If not, a 4-quart fryer with a basket insert and a separate deep-fat thermometer is your next choice. In a pinch, use a heavy pot that is at least 5 inches deep, a long-handled fried-food skimmer or very large long-handled slotted spoon, and a deep-fat thermometer.

The size of the fries is a very personal matter. Some people like them very thin and crunchy. Others prefer them quite large so that they can be crispy on the outside and soft in the center. Experiment to find the size you like best. Very thinly cut potato sticks need a shorter frying time, and the thicker ones take a little longer.

Note: When frying anything in deep fat, always keep a lid close by. In case of fire, turn off the heat and cover the pan.

Recipe: 

  • 1 litre (4 cups) vegetable oil for frying
  • 1 kilogram (2 pounds) Idaho or russet baking potatoes or Yukon Gold potatoes,
    peeled, rinsed and dried
  • Salt to taste

Directions:

Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat the oil to 325°F. Cut the potatoes into sticks 1/2 inch wide and 2 1/2 to 3 inches long. Dry al the pieces thoroughly in a clean dish towel. This wil keep your oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.

When the oil has reached the desired temperature, fry the potatoes for 4 to 5 minutes per batch. They should be lightly colored but not browned. If your fryer has a basket, simply lift it out the remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325°F in between batches. At this point the fries can rest for several hours at room temperature until you are almost ready to serve them.

When you are almost ready to serve, heat the oil again to 325°F. Fry the potatoes for the second time in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve.

 

Irish Lamb Stew

FEATURING SONOMA DRY CREEK VALLEY CHARDONNAY

There’s nothing quite like a hearty, fragrant stew to warm your soul on a chilly Autumn eve. This slow-cooked, tender stew is sure to hit the spot. Recipe: 3 pounds boneless lamb shoulder, cut into 2 inch pieces 1/2 pound bacon 1/4 cup all-purpose flour 2 cloves garlic, minced 4 cups beef stock 1 cup …

There’s nothing quite like a hearty, fragrant stew to warm your soul on a chilly Autumn eve. This slow-cooked, tender stew is sure to hit the spot.

Recipe:
3 pounds boneless lamb shoulder, cut into 2 inch pieces
1/2 pound bacon
1/4 cup all-purpose flour
2 cloves garlic, minced
4 cups beef stock
2 cups 1″ diced carrots
2 cups 1″ diced potatoes
1 large onion, diced
1 sprig fresh rosemary
2 bay leaves
salt and pepper to taste

Directions:

Heat a large, deep skillet over medium high heat. Cook the bacon until evenly brown. Drain, crumble, and set aside. Be sure to save 2 tablespoons of the bacon fat to cook the lamb.

Place the flour with a little salt and pepper in large mixing bowl. Add the lamb to the flour and toss to coat meat evenly. Brown the lamb in the bacon fat until the lamb is brown on all sides. Remove the lamb from the pot and set aside.

Add the onion to the pan and saute about 10 minutes or until onions are translucent. Add the garlic and saute another 5 minutes. Add the wine to the pan and turn the heat to high. Scrape up all of the brown bits from the bottom of the pan. Simmer for 2-3 minutes. Add the beef stock, lamb, bacon, rosemary and thyme, bay leaves reduce heat to low. Cover and simmer for 1 1/2 hours.

Add the carrots and potatoes, and simmer covered for 20 minutes until vegetables are tender.

Serves 4-6.

 

White Wine Basted Turkey

FEATURING WASHINGTON YAKIMA VALLEY PINOT GRIS

Thanksgiving…Christmas…When the holidays are upon us, chances are that means you’re cooking a turkey. Take the stress off by using this process of a cheesecloth basted with white wine and butter to ensure a juicy succulent bird every time.   Recipe: 1 15 pound turkey, giblets and neck removed from cavity 1 cup unsalted butter, …

Thanksgiving…Christmas…When the holidays are upon us, chances are that means you’re cooking a turkey. Take the stress off by using this process of a cheesecloth basted with white wine and butter to ensure a juicy succulent bird every time.  

Recipe:

1 15 pound turkey, giblets and neck removed from cavity

1 cup unsalted butter, melted

3 cups dry white wine

1 large piece of cheesecloth, folded into a square

4 tablespoons unsalted butter, room temperature, mixed with favorite fresh herbs (rosemary, thyme, parsley)

Salt and black pepper

4 cups chicken stock for roasting pan or more as needed

Directions:

1. Preheat the oven to 400 degrees. Combine melted butter and white wine in a bowl. Immerse cheesecloth in the butter and wine mixture; let soak.

2. pat the turkey dry with paper towel inside and out. Place turkey, breast side up, on a rack in a heavy metal roasting pan. Season the cavity and the entire outside of the turkey with salt and pepper. place the butter and herb mixture in the cavity. Tuck the wing tips under the turkey to hold the flap of skin in place. Tie legs together loosely with kitchen string. 

3. Lift the cheesecloth out of the liquid and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and sides of the turkey. Place the turkey in the oven and cook for 30 minutes. Using a pastry brush, baste the cheesecloth and rest of turkey with the butter and wine mixture. Reduce oven temperature to 350 degrees and cook for 2 1/2 more hours, basting every 30 minutes. 

4. After 2 1/2 hours, carefully remove and discard cheesecloth. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. Cook 1 more hour, baste again after 30 minutes. Remove the turkey from the oven when the internal temperature in the thickest part of the leg is 165 degrees.

5. Transfer turkey to a serving platter, loosely cover with foil and let rest for about 30 minutes. Meanwhile, make the gravy.

To make gravy:

Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat. Add 1 cup white wine or chicken stock to the pan. Using a whisk, scrape all the browned crisp bits from the bottom of the pan and bring the mixture to a boil. Cook until liquid has reduced by half, about 10 minutes. Mix 2 tablespoons flour into the the defatted pan juices. Whisk this mixture into the gravy. Reduce the heat to a medium simmer and continue whisking another 10 minutes or until the gravy is thick. Season with salt and pepper to taste if needed. Carve the turkey and serve with the gravy.

Serves 12.

Turkey

(Image From WhatsCookingAmerica.net)

 

Bubbly Pear Cupcakes

FEATURING NEW MILLENNIUM SPARKLING WINE

Thought a glass of bubbly was reserved just for sipping? Not so. Baking with sparkling wine or champagne is a delicious way to enjoy it as well. These cupcakes are fabulous and will be a hit at any celebration. For Cupcakes: 2 3/4 cups of flour 1 1/2 tsp baking soda pinch of salt 2 …

Thought a glass of bubbly was reserved just for sipping? Not so. Baking with sparkling wine or champagne is a delicious way to enjoy it as well. These cupcakes are fabulous and will be a hit at any celebration.

For Cupcakes:

2 3/4 cups of flour

1 1/2 tsp baking soda

pinch of salt

2 sticks of butter

2 cups sugar

3 eggs

1 tsp vanilla

3 firm-ish but ripe pears, peeled, cored and grated

1 cup sparkling wine or champagne

For Frosting:

1/4 cup (1/2 stick) butter, softened

8 oz cream cheese, softened

3 cups powdered sugar (sifted)

2 tbsp sparkling wine or champagne (you may want to up this, just make sure it’s not runny)

Directions:

  1. Preheat oven to 350F.
  2. In a small bowl sift flour, baking soda and salt. Set aside.
  3. In mixer (or large bowl), cream butter and sugar until well mixed and airy.
  4. Add eggs, one at a time, making sure each one is full incorporated before adding next.
  5. Slowly add in flour mixture – I do it 1/3 at a time – making sure it is fully incorporated.
  6. Stir in vanilla and champagne.
  7. Stir in pears.
  8. Line the cupcake tin with muffin liners.
  9. Scoop an even amount of dough into each cup – I filled them to the top. You should have enough for about 24 cupcakes.
  10. Bake for about 16 minutes. I started checking around 12 just to be safe. You want them to be golden in color.
  11. While cupcakes are baking, make frosting. Mix cream cheese and butter together. Add powdered sugar and whip until smooth. You can add more powdered sugar if desired.
  12. Remove cupcakes from oven and cool in tins for 2 minutes. Transfer to cooling rack.
  13. When cupcakes are completely cooled, top with frosting. Decorate if you have anything. I had planned on using diced candied ginger, but after tasting the cakes, I did not want to distract from the light champagne flavor.

 

(Recipe from YumSugar.com)