Fragole al Vino Bianco – Strawberries in white wine

DSC_0202-1

 

Found this recipe in this book:

Page 227

I actually didn’t make this recipe, my cousin Jenn did! I just took the pictures!

1 Cup dry white wine
2 Tablespoons, sugar, or to taste
2 lemon zest strips
2 pints strawberries,
DSC_0034-1

hulled and quartered or sliced if large
DSC_0032-1

Uh oh! Jenn has a knife
DSC_0036-1

DSC_0037-1

DSC_0038-1

In a large bowl, combine the wine,
DSC_0039-1

DSC_0040-1

sugar,
DSC_0041-1

DSC_0042-1

DSC_0043-1

DSC_0044-1

and lemon zest.
DSC_0045-1

Stir to dissolve the sugar.
DSC_0046-1

Add the berries
DSC_0047-1

DSC_0048-1

DSC_0051-1

and toss well.
DSC_0052-1

DSC_0053-1

Cover and refrigerate for 1 hour, toss the berries occasionally. Serve in shallow glass bowls or stemmed glasses for a touch of elegance.
DSC_0189-1

DSC_0191-1

DSC_0195-1

DSC_0199-1

Grilled Skirt Steak with Roasted Jalapeno Chimichurri

Recipe

• 2 jalapeno chiles
• 2 cups cilantro leaves and sprigs, finely chopped
• 2 cups parsley leaves and sprigs, finely chopped
• 2 garlic cloves, minced
• 3 tbsp fresh lime juice
• 3 tbsp dry red wine
• 1 tbsp red-wine vinegar
• 1/2 cup extra-virgin olive oil, plus more for brushing
• Kosher salt and freshly ground black pepper
• One 2-lb skirt steak
DSC_0068-1

Preheat a grill or grill pan to high.

Chop and de-seed Jalapenos. Put the jalapeno,
DSC_0071-1

cilantro,
DSC_0073-1

parsley,
DSC_0076-1

garlic,
DSC_0080-1

lime juice,
DSC_0081-1

red wine,
DSC_0085-1

DSC_0084-1

vinegar,
DSC_0089-1

DSC_0090-1

olive oil,
DSC_0091-1

and salt and pepper to taste in a blender and pulse to blend.
DSC_0099-1

Taste for salt, adding more if needed,
DSC_0095-1

and blend again.
DSC_0093-1

DSC_0157-1

Brush the steak with olive oil and generously season both sides with salt and pepper. Grill the steak, turning once,
DSC_0155-1

until medium-rare, 2 to 4 minutes per side, depending on thickness. Transfer to a plate, tent with foil, and let rest 5 to 10 minutes. Slice the steak 1/2 inch thick across the grain with the knife blade tilted at a 45 degree angle, pile on a serving platter, and top with some chimichurri; pass extra sauce at the table. Serves 4.

DSC_0160-1

DSC_0170-1

DSC_0172-1

DSC_0175-1

DSC_0178-1

Chicken Marsala

Recipe Adapted from http://passthesushi.com/

■4 (6-8oz) chicken breasts, boneless skinless, tenderloin removed and trimmed
■1 cup flour
■Salt and pepper
■1/4 cup vegetable oil
■2 1/2 oz pancetta, cut into pieces 1 inch long and 1/8 inch wide
■8 oz white mushrooms, trimmed and sliced thin (I did 2 as I LOVE Mushrooms)
■1 garlic clove, minced
■1 1/2 cups sweet Marsala wine
■4 1/2 teas lemon juice
■4 tbs unsalted butter, cut into 4 pieces and chilled
■2 tbs chopped fresh parsley
DSC_0334-1

Adjust oven rack to middle position and heat oven to 200 degrees. Halve chicken horizontally, then cover chicken halves with plastic wrap and pound to an even 1/4 inch thickness with meat pounder. Place flour in a shallow dish or pie plate.

Pat chicken dry with paper towels and season with salt and pepper.
DSC_0339-1

Working with 1 cutlet at a time, dredge in four mixture,
DSC_0341-1

DSC_0342-1

DSC_0343-1

shaking off excess, and transfer to large plate.
DSC_0344-1

Heat 2 tbs oil in a 12 inch skillet over medium-high heat until shimmering. (I did two skillets)
DSC_0347-1

Place 4 cutlets in skillet
DSC_0353-1

DSC_0356-1

and cook until golden brown on first side, about 3 minutes. Flip cutlets,
DSC_0359-1

reduce heat to medium, and cook until no longer pink and lightly browned on second side, about 2 minutes longer; transfer to large oven safe plate.
DSC_0363-1

DSC_0364-1

Wipe out skillet. Repeat with remaining 2 tbs oil and remaining cutlets. Tent loosely with aluminum foil and transfer to oven to keep warm while making sauce.

Cook pancetta in now-empty skillet over low heat,
DSC_0365-1

stirring occasionally and scraping up any browned bits,
DSC_0366-1

until crisp, about 5 minutes.
DSC_0368-1

remove pancetta with slotted spoon and transfer to paper towel lined plate.
DSC_0370-1

Add mushrooms to skillet,
DSC_0371-1

DSC_0372-1

DSC_0373-1

increase heat to medium-high and cook stirring occasionally,
DSC_0376-1

until softened and lightly browned, about 8 minutes. Stir in garlic
DSC_0379-1

and crisp pancetta
DSC_0380-1

and cook for about 1 minute. Off heat stir in Marsala,
DSC_0382-1

scraping any browned bits.
DSC_0384-1

Return to high heat, bring to a vigorous simmer, and cook stirring occasionally, until sauce is thickened and measures 1 1/4 cups,
DSC_0385-1

about 5 minutes.
DSC_0388-1

Off heat, stir in lemon juice and any accumulated chicken juices. Whisk in butter, 1 piece at a time. Stir in parsley and season with salt and pepper to taste. Pour sauce over chicken and serve immediately.
DSC_0402-1

DSC_0404-1

Untitled

Julia Child’s Coq au Vin

Found this recipe here: Recipe

Serves 1-2 people (can easily be doubled, tripled, quadrupled) (I doubled mine)

3-4 pieces of chicken thighs or drumsticks with skin on
3 strips of bacon, cut into 1/2″ pieces
2 carrots, cut into 3 pieces each
1 small handful pearl onions or shallots, skins removed (I used Pearl onions, what a pain in the A$$ to peel, let me tell you)
1 large handful small button mushrooms (I used about 16 oz as I LOVE MUSHROOMS)
3-4 cloves of garlic, minced
1 cup red wine
1/4 cup chicken stock
Salt and pepper
DSC_0002-1

In a heavy bottomed pan (cast iron works perfect) cook the bacon over medium heat.

DSC_0016-1

Remove with a slotted spoon and set aside.
DSC_0022-1

Leave the bacon fat in the pan
Dry chicken thoroughly and add to pan skin side down.
DSC_0023-1

Gently move chicken around to ensure that the skin does’t stick.
DSC_0024-1

Cook for 5 minutes then remove from pan and set aside. Leave the fat in the pan.

 

OK so this is the part of the recipe I went on my own and did it a little different for the onions and mushrooms I followed this Recipe

and I got it from Julia’s Cookbook


OIGNONS GLACES A BRUN [Brown-braised Onions]

For 18 to 24 peeled white onions about 1 inch in diameter:
DSC_0007-1

1 1/2 Tablespoons butter, 1 1/2 Tablespoon oil, A 9- to 10-inch enameled skillet.- When the butter and oil are bubbling in the skillet, add the onions

and saute over moderate heat
DSC_0011-1

DSC_0012-1

for about 10 minutes, rolling the onions about so they will brown as evenly as possible.
DSC_0014-1

Be careful not to break their skins. You cannot expect to brown them uniformly.

1/2 cup of brown stock, canned beef bouillon, dry white wine, red wine, or water, Salt and pepper to taste, a medium herb bouquet: 4 parsley springs, 1/2 bay leaf, and 1/4 tsp thyme tied in cheesecloth. -then either Braise them: Pour in the liquid, season to taste, and add the herb bouquet. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. remove herb bouquet…

 
Then for the Mushrooms:

CHAMPIGNONS SAUTES AU BEURRE [sautéed Mushrooms] Page 513

a 10-inch enameled skillet, 2 Tablespoons butter,

DSC_0003-1

DSC_0005-1

2 Tablespoons Oil, 1/2 ib. fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large
DSC_0004-1

Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms,
DSC_0006-1

Toss and shake the pan for 4 to 5 minutes. During their saute the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown.
DSC_0010-1

as soon as they have browned lightly, remove from heat.

Optional: 1 or 2 Tablespoons minced shallots or green onions, Salt and Pepper. – Toss the shallots or green onions (I used green onions) with the mushrooms. Saute over moderate heat for 2 minutes. (sautéed mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste before serving.

 

OK and we are back to the original recipe:

Add carrots, onions
DSC_0025-1

DSC_0026-1

and mushrooms to the pan
DSC_0027-1

and cook for 5 minutes, or until everything starts to brown. Remove from pan with a slotted spoon. Drain all but 2 tablespoons of the fat.

Season the chicken with salt and pepper and put back in pan skin side up. Arrange carrots, onions, mushrooms, garlic and bacon
DSC_0030-1
around the chicken.

Pour over the wine and chicken broth.
DSC_0032-1

DSC_0033-1

DSC_0034-1

Bring to a simmer and cook until chicken is no longer pink, about 20 minutes.
DSC_0046-1

Serve with mashed potatoes and a salad.(and let me tell you that the juices from the meat and wine and everything was so fabulous with the potatoes)
DSC_0050-1

DSC_0053-1

DSC_0056-1

 

 

Another Marinara sauce recipe for you…

One Year ago: Grilled Summer squash
Carolina style barbecue chicken
Buttered Rosemary Rolls

Hello Boys and Girls I have another Marinara sauce recipe for you! I know! YOU ARE SO EXCITED! Another marinara sauce recipe! Because I don’t have enough already! HA! You can NEVER have too many marinara sauce recipes or too much bacon!

OK this is what you will need…

DSC_0260-1

That’s a LOT of stuff for marinara huh?

I actually was dreading posting this recipe because there is so much that goes into this sauce and it will take me a while to post it…

OK so here is a list:
herbs de provence
Onion Salt
Dried Basil
Dried Oregano
Garlic Salt
Dried Thyme
Balsamic Vinegar
Fresh Basil
Chianti wine (For the sauce and for sipping while you cook)
1 14.5 oz can fired roasted diced tomatoes
3 28oz cans of whole peeled San Marzano tomatoes
6oz can tomato paste
1 28oz can crushed tomatoes
1 red onion, chopped
1 red bell pepper, chopped
Kosher Salt
Freshly ground black pepper
Garlic cloves
light brown sugar
Olive oil (not in picture, forgot to add it sorry)

So start by chopping the onion and red bell pepper. You can chop whatever size you want. I did a small dice. But if you want your sauce more chunky you could chop into bigger chunks.

Then get a dutch oven or a big pot and preheat the pan to medium high heat and coat the bottom of the pan with olive oil

DSC_0265-1

then add in the red onion that you chopped up
DSC_0268-1

Cook that for 7-10 minutes or until onions are translucent

while the onions are cooking smash and dice up 4-6 garlic cloves, depending how much you like garlic…
add that to the onions
DSC_0270-1

stir in garlic and cook for a minute or 2 until you really smell the garlic
DSC_0274-1

then add in the chopped red bell pepper
and stir in
DSC_0275-1

then add in the most important part of the sauce…The Red wine…

I just guessed and added what looked good…no not the whole bottle. I would say about 1/2 a cup
DSC_0279-1

DSC_0281-1

then after adding in the red wine, I thought to myself hey, I should add white wine too…
so I added this kind…
DSC_0282-1

about 1/4 a cup
DSC_0284-1

then let this cook for a few and stir in the wines together with the veggies
DSC_0285-1

Then add in the 2nd most important part of the sauce, The San Marzano Tomatoes
DSC_0277-1

DSC_0287-1

these tomatoes, make this sauce man!
DSC_0289-1

then add in the crushed tomatoes
DSC_0291-1

DSC_0292-1

Then add in the fire roasted tomatoes
DSC_0293-1

DSC_0295-1

Then I decided to add in a cup of water to cut the tomatoes a little
DSC_0296-1

Then here comes the herbs…I did these all on taste.
So start with the herbs de provence
DSC_0298-1

then the onion salt
DSC_0299-1

Dried basil
DSC_0300-1

then give the sauce a nice stir
DSC_0301-1

then continue adding in the herbs

Dried Oregano
DSC_0302-1

Garlic Salt, Dried Thyme
DSC_0303-1

and then I added in flat leaf Italian parsley too
DSC_0304-1

give that sauce a nice stir again
DSC_0305-1

Then add in the fresh basil
DSC_0306-1

and Kosher salt
DSC_0307-1

Then add in the Balsamic Vinegar
DSC_0309-1

about 1/4 a cup
DSC_0310-1

then the tomato paste
DSC_0311-1

here’s another picture of the spices I used
DSC_0313-1

finally I added in light Brown Sugar. add in about 3 tbsp. (I did half a cup and the sauce was WAY too sweet) so for you, add in 3 tbsp…

stir everything together
DSC_0325-1

I let the sauce simmer for 3 hours.

yes 3 hours on med low and stirred occasionally

To me, the longer it simmers the better it tastes…make it on a Sunday afternoon like I did..
DSC_0326-1

after simmering for 3 hours. I cooked some spaghetti noodles and some spicy Italian sausage. Added the noodles to a bowl and topped with the sausage and sauce and freshly grated parmesan cheese
DSC_0329-1

and it was fabulous!

The End

Chianti and San Marzano Marinara Sauce

Two Years ago: Crispy parmesan biscuits 
Mushroom Soup
Peach wine coolers
Garlic bread with melted parmigiano reggiano cheese slices 
Fresh Mushroom and Parsley Salad
Oh JOY, Oh How I LOVE Monday! (NOT).

Here you go, another marinara sauce! I think I have 50 different kinds on here…and here is one more for you!

So here is what you will need:
Balsamic Vinegar
Chianti Wine
28 oz Can Whole canned San Marzano Tomatoes
28 oz can pureed tomatoes
14.5 oz can fire roasted tomatoes
Freshly ground black pepper
garlic
Red onion
kosher salt
Red pepper flakes
Dried Basil
Italian Seasoning
Dried Oregano
Garlic salt
Olive oil

DSC_0015-1

Take 4 cloves of garlic
DSC_0017-1

Mince them
DSC_0020-1

and dice up, one med red onion.

heat a dutch oven to med heat and coat the bottom with olive oil
DSC_0019-1
(don’t over do it, I added a little too much)

Then add red onions, that you diced
DSC_0021-1

cook until translucent and add minced garlic
DSC_0025-1

stir garlic in until you smell it, 1-2 minutes. Then add the canned San Marzano tomatoes
DSC_0023-1

DSC_0028-1

and then add in the pureed tomatoes
DSC_0027-1

then add in fire roasted tomatoes
DSC_0029-1

DSC_0030-1

Stir everything together
DSC_0031-1

add in kosher salt, to taste
DSC_0032-1

Black pepper (everything on taste, that’s how I do it).
DSC_0033-1

Red pepper flakes
DSC_0035-1

add in Garlic salt
DSC_0036-1

and then stir everything
DSC_0037-1

then add in dried basil
DSC_0038-1

then add in oregano and Italian Seasoning
DSC_0039-1

DSC_0040-1

and then stir and incorporate everything really well
DSC_0041-1

then add in the Chianti Wine
DSC_0042-1
(I added in about 1/2 a cup)

DSC_0044-1

Then add in balsamic Vinegar, about 1/4 a cup
DSC_0045-1

DSC_0046-1

One ingredient that I forgot to add in the picture, but added to the sauce –  fresh Parsley
DSC_0048-1

Let the sauce simmer for 30-45 minutes.

I served mine over homemade ravioli and fresh basil sprinkled on top!

DSC_0149-1

Chicken with Tomatoes and Garlic

Recipe

8 pieces Chicken Legs Or Thighs
Salt And Pepper, to taste
3 Tablespoons Olive Oil
1 Tablespoon Butter
1 can (28 Ounce) Diced Tomatoes (I did crushed)
1 can (14 Ounces) Whole Tomatoes
2 Tablespoons (Heaping) Tomato Paste
Fresh Herbs: Basil, Parsley, Sage, Rosemary
8 cloves Garlic
DSC_0052-1

16 ounces, weight Pasta (I Used Cavitappi)
Grated Parmesan Cheese, For Serving
1/2 cup White Wine
DSC_0042-1

Preheat oven to 400 degrees. Salt and pepper chicken legs.

Heat ovenproof skillet or dutch oven over medium-high heat. Add olive oil and butter.
DSC_0045-1

DSC_0046-1

When oil/butter is hot, add chicken legs to the pan.
DSC_0047-1

Using tongs, brown on all sides, about 2 minutes.
DSC_0049-1

Remove chicken from pan.

Pour in wine,
DSC_0053-1

scraping the bottom of the pan to loosen any bits. Cook for 1 minute.
DSC_0054-1

Pour in tomatoes with their juice
DSC_0059-1

DSC_0060-1

DSC_0063-1

and add tomato paste. Add salt and pepper to taste,
DSC_0066-1

stirring to combine.
DSC_0068-1

Bring sauce to a boil, then turn off heat. Add plenty of fresh herbs,
DSC_0070-1

DSC_0071-1

8 cloves of peeled (but whole) garlic,
DSC_0058-1

DSC_0073-1

and the chicken legs.
DSC_0075-1

DSC_0077-1

DSC_0078-1

Put lid on pot and cook in the oven for 1 hour.
DSC_0081-1

DSC_0082-1

Remove pot from oven and allow it to sit on the counter with the lid on while you boil the pasta.

Cook the pasta to al dente,
DSC_0087-1

Drain and add to a large serving bowl.
DSC_0093-1

Remove lid and check sauce. If it’s overly thin, remove the chicken from the pot and boil the sauce on the stove top for 5 to 10 minutes. Check seasonings and adjust as needed.

To serve, pour sauce over cooked pasta, then arrange chicken pieces over the top. Sprinkle generously with fresh Parmesan and serve with crusty French bread.
DSC_0103-1

DSC_0104-1

DSC_0109-1

Dinner for 3!
DSC_0111-1

This is the best meal I’ve had, since the last time I was here!

DSC_0113-1

Delicious and Nutritious!
DSC_0114-1

DSC_0115-1