Cookalong #40 - Wine
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Posted by wizardnm (My Page) on
Wed, Feb 1, 12 at 19:54

I'm excited to get started with the Cookalongs again. I have referred to the Cookalongs in the FAQ many times when I have an ingredient I need to use.
Sometimes its a pantry item and sometimes it's from the fridge. I may have bought too much or I may just be looking for a way to use an old favorite.

We have many new CF members and I hope they join in as this is a fun way to share our common love...cooking! T+T recipes for scratch cooking vary all over the world. So that recipe you've been making for years may be entirely new to someone else.

I choose a name from the response thread and the name I drew was foodsonastump.

I emailed FOAS to start us off and he suggested Wine.

So here we go...please post your favorite Wine recipes.

This Cookalong will run until Feb. 12, 2012. Please be sure to check on 02/13/12 to see if you are the next to choose the focus ingredient.

Here's a link to the Cookalong General Guidelines...read down the thread as there are likely to be revisions...

Nancy

Here is a link that might be useful: Cookalong Guidelines
Follow-Up Postings:

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RE: Cookalong #40 - Wine
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Posted by foodonastump (My Page) on
Wed, Feb 1, 12 at 20:14

Thanks, Nancy.

Of course there are no strict rules but to clarify what I intended, my idea was recipes where the wine is a significant flavor component (think chicken marsala) as opposed to one where it might be a minor if not optional ingredient (perhaps chicken francaise).

I hope you have fun with it, and that I didn't disappoint too much by not picking a meat!

o
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Posted by Lindac (My Page) on
Wed, Feb 1, 12 at 20:53

I'll begin with what to me is the quintessential dish featuring wine as a major component. Julia's recipe, of course!!
Boeuf Bourguignon

Ingredients
# One 6-ounce piece of chunk bacon
# 3 1/2 tablespoons olive oil
# 3 pounds lean stewing beef, cut into 2-inch cubes
# 1 carrot, sliced
# 1 onion, sliced
# Salt and pepper
# 2 tablespoons flour
# 3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
# 2 1/2 to 3 1/2 cups brown beef stock
# 1 tablespoon tomato paste
# 2 cloves mashed garlic
# 1/2 teaspoon thyme
# A crumbled bay leaf
# 18 to 24 white onions, small
# 3 1/2 tablespoons butter
# Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
# 1 pound mushrooms, fresh and quartered
# Cooking Directions

Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.

Preheat oven to 450 degrees.

Saut� lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.

Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and saut� until nicely browned on all sides. Add it to the lardons.

In the same fat, brown the sliced vegetables. Pour out the excess fat.

Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.

Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).

Remove casserole and turn oven down to 325 degrees.

Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.

Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.

Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms.

Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.

Add onions and saut� over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.

Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.

Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.

Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.

Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.

Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.

Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.

If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.

Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.

Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

o
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Posted by jasdip (My Page) on
Wed, Feb 1, 12 at 20:59

I'm not sure if this has enough wine in it to meet FOAS' criteria, but it's our favourite chicken dish.

Chicken Marbella

1 cut up chicken
1/2 head garlic, minced
1 1/2 tbsp dried oregano, crumbled
1/3 cup red wine vinegar
1/3 cup olive oil
12 pitted prunes, cut in half
1/2 cup pitted Kalamati or Spanish olives
1/4 cup capers, with a bit of juice
3 bay leaves
3/4 cup white wine

In a large bowl combine garlic, oregano, red wine vinegar, olive oil, prunes, olives, capers and bay leaves. Add chicken, cover and refrigerate overnight.

Preheat oven to 350 degrees.

Arrange chicken in a single layer in a large shallow baking dish. Spoon marinade over; pour wine around chicken.

Bake 1 hour, basting frequently. Serve chicken with olives and prunes, and juices spooned over top.

o
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Posted by teresa_nc7 (My Page) on
Thu, Feb 2, 12 at 8:22

This easy, skillet chicken dish was a favorite of my personal chef clients. Fresh herbs are needed here!

Herbed Chicken Sauteed in Wine

3 lbs. chicken pieces, remove skin and fat
1 t salt
1/4t pepper
1/4c butter
1 onion, minced
1 TB minced chives
1 TB minced parsley
1 t rosemary, chopped fine
1/2c white wine

Wash and dry chicken. Sprinkle with s&p; saute in butter. Add onion and cook gently 10 minutes. Add herbs, stir, add wine and simmer covered 20 minutes.
Remove cover and turn up heat to gently boil and reduce liquid to make a sauce to serve over the chicken.

o
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Posted by seagrass (My Page) on
Thu, Feb 2, 12 at 9:02

I cut this off the back of a bag of orecchiette pasta about 20 years ago. It calls for a cup of red wine. I use whatever red I'm drinking! Serves 6-8 and reheats really well.

Sweet Sausage and Vegetable Sauce Recipe for Pasta

1 lb. sweet Italian pork sausage removed from casings
1/4 tsp. fennel seeds
1 sweet red bell pepper, cut into thin, 2 inch long strips
1 red onion, chopped
2 carrots, grated
4 cloves fresh garlic, chopped
1 28 oz. can whole Italian tomatoes including juice (I like Rienzi brand with no citric acid - remove any skin and roughly cut tomatoes with kitchen shears, pick out hard core at top of each whole tomato)
1 cup red wine
1/2 tsp. red pepper flakes or to taste (sometimes I buy hot Italian sausages and omit this)
salt and freshly ground black pepper, to taste

In large heavy dutch oven, brown sausage with fennel seeds over medium high heat, breaking the sausage apart as it cooks. Take sausage out and leave to drain in a colander. Remove most remaining fat from the pan (leave a film on bottom), add the vegetables and garlic. Cook for about 5 minutes over medium heat until the veggies are softened. Add tomatoes with their juices, drained cooked sausages, red wine, red pepper flakes, salt & pepper to taste. Simmer for about 1/2 hour, or put in a crockpot on low to hold.
This is really good served on orecchiette, but the the little buggers stick together. So I've started buying Barilla campanelle. You need a short pasta that can catch the winey, slurpy goodness.

seagrass

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Posted by suzyqtexas (My Page) on
Thu, Feb 2, 12 at 11:07

These are requested for the annual super bowl party every year, can't show up without them!

Marinated Mushrooms
1 pound butter
4 pounds extra large whole fresh mushrooms
1 quart burgundy or other red wine
1 1/2 tablespoons Worcestershire sauce
1 teaspoon dill weed
1 teaspoon ground black pepper
1 tablespoon flavor enhancer (Accent) can leave out
1 teaspoon garlic powder
2 cups boiling water
4 beef bouillon cubes
4 chicken bouillon cubes
Combine all ingredients in large pot
Bring to a slow boil on medium heat
Reduce to simmer and cook 5-6 hours with the pot covered
Remove top and cook another 3-5 hours until liquid reduces to barely cover mushrooms
Serve hot

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RE: Cookalong #40 - Wine
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Posted by bizzo (My Page) on
Thu, Feb 2, 12 at 12:12

Wine.
What a Fantastic ingredient...

I'd like to share an awesome wine-centric recipe but I don't know that I have any....I'm more likely to drink my wine than cook with it.

The recipe I most often use wine in (a dry red) is spaghetti sauce...long simmer lots of chopped veggies with tomatoes and wine (I add wine at the beginning, and then again towards the end. Veggies vary but usually include cherry tomatoes, chopped plum tomatoes, red and orange peppers, mushrooms, garlic, onion, black olives). Separately, brown ground beef and chopped onions. Add jarred spaghetti sauce to the ground beef (Ragu brand or my husband won't eat it). Serve jarred sauce and meat over DH's spaghetti. Add some of the jarred sauce and meat to the long-simmering veggies and wine to serve over mine. Top with grated cheddar or grated parm or both (or add grated parm to the sauce before serving)

The recipes posted so far look great. I'm looking forward to reading more!

o
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Posted by tobyt (My Page) on
Thu, Feb 2, 12 at 12:13

Here's one we love

Chicken with Olives and Feta Cheese
Bon Appetit : November 2000

by Peter Rasmussen, Libertyville, IL
A boldly flavored dish that's great served over orzo (rice-shaped pasta).
Yield: Makes 6 servings
2 pounds chicken thighs with skin and bones
1 tablespoon olive oil

1 cup chopped onion
2 large garlic cloves, chopped
1 14 1/2-ounce can diced tomatoes in juice
3/4 cup Kalamata olives or other brine-cured black olives, pitted, sliced
1/2 cup dry red wine
1 1/2 tablespoons chopped fresh oregano or 2 teaspoons dried

2/3 cup crumbled feta cheese
Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken and saute until brown, about 4 minutes per side. Transfer chicken to plate. Pour off all but 2 tablespoons drippings from skillet.
Add onion to drippings in skillet. Saute over medium heat 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juices, olives, wine and oregano. Return chicken and any accumulated juices to sauce; bring to boil. Reduce heat to medium-low, cover and simmer until chicken is tender and cooked through, about 25 minutes.
Transfer chicken and sauce to platter. Sprinkle with feta cheese and serve. (I pop it under the broiler for a couple of minutes at this point to soften and heat up the feta.)
Jane

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Posted by triciae (My Page) on
Thu, Feb 2, 12 at 12:26

This has become family tradition for DH's birthday.

Free Image Hosting at www.picturetrail.com

CIOPPINO

1/4 Cup Olive Oil
2 Onions, Chopped Small
4 Cloves Garlic, Minced
2 Tablespoons Tomato Paste
1 Teaspoon Oregano
1-1/2 Teaspoons Sea Salt
1 Teaspoon Freshly Ground Black Pepper
1 Teaspoon Red Pepper Flakes
1-1/2 Cups Good Quality Red Wine (I use Trinchero Family Cabernet Sauvignon)
1 Cup Chicken Broth
1 Cup Fish Stock
1 28-Ounce Can of Whole Plum Tomatoes, juice reserved
12 Quahog Clams
3/4 Pound Shrimp, Peeled, De-veined but with the tail left on
1 Pound Dry Diver Sea Scallops
1-1/2 Pounds Alaskan King Crab, in shell & Cut into 2"-3" Pieces
1 Pound Snapper, Cut Into 2" Pieces
Basil, One Good-Sized Bunch, cut into a Chiffinade
Lemon Slices, Garnish

In the olive oil, saute the onions with the oregano, salt, pepper, & red pepper flakes for about 5 minutes or until onions are nicely wilted. Add garlic & saute another minute. Then, stir in the tomato paste. Add the red wine & simmer until reduced by about half (about 5-7 minutes over medium heat).

Add the chicken broth, fish stock, & tomatoes plus the reserved juices. Crush the tomatoes with a wooden spoon. Simmer for 30 minutes. After simmering, the broth may be refrigerated & reheated to continue finishing the dish & cooking the seafood.

Bring the broth to a strong simmer & add the crab and clams. Cover & cook for 5-10 minutes. After 5 minutes start checking to see if the clams have opened. Discard any clams that haven't opened after 10 minutes. After 10 minutes of simmering, remove the clams & crab with a slotted spoon to a bowl.

Put the shrimp, scallops, & snapper into the broth, cover & simmer for about 5 minutes. Return crab & clams to the stock pot, stir & simmer for another 2 minutes.

Pour into large serving bowl & top with the basil chiffinade. Garnish with the lemon slices. Include seafood forks with flatware & a BIG napkin.

We like it served with a green salad/Ina's Green Goddess Dressing & warm sourdough bread.

/tricia

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Posted by Lindac (My Page) on
Thu, Feb 2, 12 at 13:04

So that we don't forget about wonderful desserts that feature wine as an ingredient....Zabaglione!
This is Alton Brown's version....but I like to chill the custard and fold in a cup of slightly sweetened whipped cream before I put it into a glass with some berries.

Ingredients

* 6 large egg yolks
* 1/2 cup sugar
* 1/2 cup Marsala
* Pinch kosher salt
* Fresh berries, for serving, optional

Directions

Bring 1-inch of water to a boil in a 4-quart saucepan set over high heat.

Add the egg yolks and sugar to a large glass bowl. Using an electric hand mixer on the highest speed, beat the eggs and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved, 4 to 5 minutes. Decrease the mixer speed to low and add the Marsala and salt.

Decrease the heat to maintain a simmer and put the bowl atop the saucepan with the boiling water, making sure the bottom of the bowl is not touching the water. Beat the mixture on medium speed, until it is thick, frothy, holds a ribbon, and the temperature reaches 145 to 150 degrees F, on an instant-read thermometer.

Spoon the warm mixture into custard cups or serving glasses and serve immediately or allow to cool slightly. Serve with fresh berries, if desired.

o
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Posted by ruthanna (My Page) on
Thu, Feb 2, 12 at 13:43

What a great ingredient to restart the Cookalongs!

I often poach salmon in white wine with a little Old Bay seasoning mixed in it but no real recipe for that.

We have a container of this soup in the refrigerator right now.

FRENCH BEAN SOUP

1/2 lb. Marrow or Great Northern beans
1 cup white wine
1 1/2 lb. Zucchini
2 cloves minced garlic
3 medium white turnips (1 lb.)
1 large potato
6 medium carrots (1 lb.)
2 celery stalks with leaves
2 onions, preferably red
1 onion studded with 4 cloves
1 whole bay leaf
1 can (1 lb.) diced tomatoes, undrained
2 tsp. dried basil leaves
2 Tbs. of olive oil
2 Tbs. chopped parsley
Salt and pepper

Day before, soak beans overnight in cold water to cover. Next day, drain and rinse beans and put in 6 quart pot with 6 cups water or 5 cups of water and 1 cup of wine; bring to boiling; then reduce heat and simmer for 1 1/2 hours. Meanwhile, prepare vegetables, dice zucchini; pare and dice turnips and potato. Pare carrots, slice thinly; slice celery; coarsely chop 2 onions.

Add remaining ingredients except parsley and continue cooking until beans are tender, adding more water to make sure everything is covered. To serve, remove and discard onion with cloves and bay leaf. Taste and adjust seasoning. Stir in parsley. Makes about 4 quarts. Flavor is better the next day.

Notes: It's sad that marrow beans are rarely available any more to get the original flavor of this soup. I sometimes add a vegetable couillon cube to the cooking liquid.

This recipe which I've previously posted doesn't contain a lot of wine but the flavor would be so different without it. I usually make a double batch it because it reheats nicely in the microwave. The whole cloves get soft so I don't remove them before serving but I do take out the cinnamon sticks and bay leaf.

GREEK BEEF STEW (2-3 servings)

1 lb. lean beef stew meat, cut into 1 inch cubes
Salt and freshly ground black pepper
3 Tbs. butter
2 medium onions, coarsely chopped
1/2 bay leaf
1 small stick of cinnamon, broken into 2 or 3 pieces
1/4 tsp. whole cloves
2 Tbs. dark raisins
1/4 cup dry red wine
2 Tbs. water
1/2 can (6 oz. size) tomato paste
1 Tbs. wine vinegar
2 tsp. brown sugar
1 clove garlic, minced
1/4 tsp. ground cumin
1/4 tsp. dried mint, crumbled or 1 1/2 tsp. finely chopped fresh mint (optional but I always use it)

Season meat generously with salt & pepper. Melt butter in Dutch oven or heavy casserole. Add meat and turn to coat on all sides with butter. (Do not brown.) Arrange onions, bay leaf, cinnamon, cloves and raisins over top of meat.

Mix remaining ingredients and spread over casserole contents. Do not stir. Cover VERY TIGHTLY and bake at 325 degrees for about 1 1/2 hours. Stir sauce gently when serving.

o
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Posted by skeip (My Page) on
Thu, Feb 2, 12 at 13:56

I can't believe no one's quoted my favorite line,

"I love cooking with wine, sometimes I even put it in the food!!"

I made this for a potluck at work and they raved about it. And here's my offering:

CLASSIC BOLOGNESE SAUCE

1 Medium Onion , Diced
1/2 Cup Diced Carrot
1/4 Cup Diced Celery
5 Cloves Garlic, minced
1 Pound Ground Beef
1 Pound Ground Pork
1 Cup Dry White Wine
2 15 ounce Cans Chicken Broth
2 28 ounce Cans Whole Tomatoes
Rosemary
Fresh Nutmeg
Salt and Pepper
1 Cup Half and Half
1/4 Cup finely minced flat leaf Parsley

In a large heavy bottomed pot, add a two count of Olive Oil. Saut� the Onion, Carrot, Celery and Garlic until Onion is clear but not browned. Crumble in Ground Beef and Pork and fry until cooked through but not browned. Keep breaking the meat into small pieces as it cooks. When the meat is cooked thru, add the White Wine and cook until most of the Wine has reduced.

Add the Stock, and Tomatoes and juice, crushing them in your hand as you add them. Stir to combine and bring the mixture to a boil. Reduce heat to a simmer and simmer uncovered for 3 hours, stirring occasionally, until most of the liquid is evaporated and the mixture has thickened. Taste for Salt and Pepper. Add a couple sprigs of Rosemary and freshly grated Nutmeg to taste. Simmer another 20 minutes, and taste. Add the Half and Half and stir to combine, heat to just a simmer. Taste again to correct seasonings. Remove Rosemary twigs before serving and stir in the Parsley.

Serve over Pappardelle or Penne with freshly grated Parmesan Cheese.

Steve

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Posted by bbstx (My Page) on
Thu, Feb 2, 12 at 14:32

This is so easy, and can be done ahead. I've had the recipe for at least 20 years. I think it originally came from the Today Show.

Poached Pears in Wine

4 firm pears, Bosc preferred or Comice
1 bottle red Zinfandel
1 cup sugar
1 1/2 cups water
6 peppercorns
1 vanilla bean
1/3 lb Gorgonzola dolce or Stilton or bleu cheese
1/4 cup toasted pecans, coarsely chopped

Peel the pears, core them from the bottom, leaving the stems on. In a large saucepan, add all of the ingredients except the pears and bring to a boil. Reduce the heat and add pears. May need to add additional boiling water to cover pears. Simmer until the pears are tender, yet slightly firm in the center -- about 30 minutes. Remove the pears, peppercorns, and vanilla bean. Bring mixture to a boil and cook over medium heat until the liquid is reduced to a syrup.

To Serve
When the pears are cool, fill the cores with cheese, place on a serving plate and drizzle with sauce. Top with toasted nuts.

o
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Posted by seagrass (My Page) on
Thu, Feb 2, 12 at 15:43

Oh, bbstx, that sounds soooo incredible. I'm going to try it this weekend.

seagrass

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Posted by olga_6b (My Page) on
Thu, Feb 2, 12 at 16:26

I wonder will recipes with rum, for example rum cake, qualify for this cookalong?
olga

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Posted by october17 (My Page) on
Thu, Feb 2, 12 at 17:21

Here's one that probably doesn't qualify - but I love this one:

Sandra Lee's Blueberry Sangria Lemonade

1 1/2 c frozen blueberries
1 can frozen pink lemonade
1 bottle chardonnay
3 c sprite
1/2 c cognac (I use less or none)

Combine and refrigerate 1 hour.

Looks real pretty too.

o
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Posted by wizardnm (My Page) on
Thu, Feb 2, 12 at 18:21

Go for it Olga!

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Posted by olga_6b (My Page) on
Thu, Feb 2, 12 at 20:17

I was actually hoping somebody will get a hint and post a good rum cake recipe:) I tried one recently at New Year party and it was unbelievably good. It was done by somebody who likes to keep her recipes to herself, so no hope there.

Olga

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Posted by wizardnm (My Page) on
Thu, Feb 2, 12 at 21:04

Olga, you should just start a thread and ask. Many may not see that you are looking here, especially since it really isn't a wine thing.

Nancy

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Posted by olga_6b (My Page) on
Fri, Feb 3, 12 at 8:39

Nancy, thank you. I shouldn't do it, I know. It was just one of this impulse things :)
Olga

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Posted by bizzo (My Page) on
Fri, Feb 3, 12 at 8:59

I was hoping someone would post a poached pears recipe! thanks bbstx

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Posted by jessicavanderhoff (My Page) on
Fri, Feb 3, 12 at 9:13

I'm a big fan of this risotto with sherry, mushrooms, thyme, and cheese. I like it with Amontillado the best. It only uses a few tablespoons, but it's such a prominent flavor! I've gone back to the flavor combination many times- it seems to be more than the sum of its parts.

Here is a link that might be useful: Recipe
o
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Posted by sherrmann (My Page) on
Fri, Feb 3, 12 at 9:35

Recipe? I have to post a recipe? I can't. I didn't realize people DON'T put wine in everything! I put wine in many things - spaghetti sauce, Italian beef, roast beef, just about any chicken recipe poached or otherwise - but vermouth works better if the chicken is not poached. I do it because my father did it, my kids do it because I do it.

The recipes posted here all sound good. Instead of a recipe, I am going to suggest adding a little red wine to beef recipes when stirring up the fond, pouring a little wine over the roast while it is roasting, and white wine or vermouth for chicken. I hope I don't sound like a jerk or a lush!

o
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Posted by jessicavanderhoff (My Page) on
Fri, Feb 3, 12 at 10:03

I feel your pain! I usually can't contribute to the cookalongs because I can pretty much only describe my cooking in rambling paragraphs. Recipes are just not my thing.

o
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Posted by bob_cville (My Page) on
Fri, Feb 3, 12 at 10:25

I haven't made this but I had it at a friend's house a week or so ago, and she email-ed me the recipe. There were six of us including her two teenage sons. She doubled the recipe shown below, and there was not much left.

Whole Foods - Simple Slow Cooker Coq Au Vin

Serves 4 to 6

Browning the bacon, chicken and vegetables briefly before adding them to the crock pot creates deep rich flavors in both the chicken and sauce. After the brief saute, the crock pot does all the work. Serve with a crusty baguette or couscous.

Ingredients
8 boneless, skinless chicken thighs
Salt and pepper to taste
3 tablespoons all-purpose flour
4 slices bacon, roughly chopped
3 tablespoons unsalted butter or extra virgin olive oil, divided
1 (12-ounce) package white or baby bella mushrooms, quartered
2 carrots, chopped
1 medium yellow onion, chopped or pearl onions
2 cloves garlic, chopped
1/2 cup low-sodium chicken broth
1 1/2 cups red wine
2 large sprigs thyme

Method

Arrange chicken on a large sheet of waxed paper. Season both sides with salt and pepper. Lightly coat chicken all over with flour and set aside.

Heat a large nonstick skillet over medium heat. Add bacon and cook until golden and just crisp, 3 minutes. Drain bacon on paper towels and set aside. Discard drippings and wipe out skillet. Melt 2 tablespoons butter (or heat oil, if using) in same skillet over medium high heat. Add chicken and cook until lightly browned all over, about 3 minutes per side. Transfer chicken to a large plate as done and set aside.

Melt remaining 1 tablespoon butter or oil in same skillet. Add mushrooms and cook until edges begin to brown, 3 to 5 minutes. Add carrots, onions, garlic and salt and cook until vegetables just begin to soften. Transfer vegetables and broth to crock pot. Arrange chicken on top. Sprinkle bacon over chicken. Add wine and thyme sprigs. Cover and cook on low for 6 to 7 hours. Season with salt and pepper, then serve.

o
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Posted by bizzo (My Page) on
Fri, Feb 3, 12 at 17:43

@jessicavanderhoff... rambling paragraph recipes? I so get that!! Like my spaghetti sauce above LOL!!

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Posted by doucanoe (My Page) on
Fri, Feb 3, 12 at 20:26

Thanks for reviving the cookalongs, Nancy!

Wine is one of my favorite foods!

Champagne Grapefruit Sorbet

2-1/2 cups good quality Champagne
1 cup sugar
1 1/4 cups water
1-1/2 cup pink grapefruit juice, freshly squeezed
1/3 cup lemon juice, freshly squeezed

Pop cork from champagne bottle 1 to 2 hours before using. Gradually pour champagne, allowing for foaming, into a 2-quart container; set aside.

In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat, cover, and let stand approximately 10 minutes or until cool.

To champagne, add sugar syrup, grapefruit juice, and lemon juice (do not strain pulp from juices); stir until thoroughly blended.

Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.

NOTE: Can be prepared 3 days in advance. Cover and keep frozen.
Makes 8 to 10 servings.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This makes for an elegant dessert. I first served it at my daughter-in-law's shower. Everyone raved!

Champagne Zabaglione with Fresh Fruit Compote
Bon App�tit : February 1996

Zabaglione
1 cup dry Champagne or other sparkling wine
3/4 cup powdered sugar
5 large egg yolks
2 tablespoons light corn syrup
6 tablespoons chilled whipping cream

Fruit Compote
2 large oranges
1/2 small pineapple, peeled, cored
1 basket strawberries, hulled, quartered
2 kiwis, peeled, sliced into rounds
1 pear, peeled, cored, diced
6 tablespoons chilled dry Champagne
6 whole strawberries

For zabaglione:
Whisk Champagne, sugar, yolks and corn syrup in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture has tripled in volume and candy thermometer registers 160F., about 10 minutes. Remove from over water. Using electric mixer, beat zabaglione until completely cool, about 5 minutes.

Beat cream to soft peaks in medium bowl. Fold cream into cooled zabaglione. Chill until ready to use. (Can be prepared 1 day ahead. Cover and keep refrigerated. Stir lightly to lessen texture before serving.)

For fruit compote:
Using small sharp knife, cut off peel and white pith from oranges. Working over bowl, cut between membranes to release orange segments. (Oranges can be prepared 6 hours ahead. Cover; refrigerate.)

Using tip of vegetable peeler, cut out eyes from pineapple; discard eyes. Dice pineapple. Combine pineapple, quartered strawberries, kiwis and pear in large bowl. Mix in oranges.

Spoon fruit into 6 stemmed glasses. Pour 1 tablespoon Champagne over fruit in each goblet. Top fruit with zabaglione. Garnish each serving with whole strawberry and serve immediately.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
My rendition of the red apple sangria served at Applebees...

Red Apple Sangria

3 oz Full bodied dry red wine (Shiraz, Cabernet, Zinfandel�)
1 oz Sweet-n-sour mix
1 oz Apple Liquor ( I used 99 Apples brand)
1 oz Pineapple Juice
1 oz Cranberry Juice

Garnish with Chopped apples, orange slices and fresh cranberries.
~~~~~~~~~~~~~~~~~~~~~~~~~
This beef dish is phenomenal!

Beef Daube Provencal

Ingredients
2 teaspoons olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrot
1 1/2 cups chopped onion
1/2 cup less-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash of ground cloves
1 (14.5-ounce) can diced tomatoes, undrained
1 bay leaf
3 cups hot cooked medium egg noodles (about 4 cups uncooked noodles)
Chopped fresh thyme (optional)

Preparation
Preheat oven to 300�.
Heat olive oil in a small Dutch oven over low heat. Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf) to pan; bring to a boil.

Cover and bake at 300� for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles. Garnish with chopped fresh thyme, if desired.

Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on HIGH for 5 hours.

Yield 6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)

Linda

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RE: Cookalong #40 - Wine
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Posted by kathleenca (My Page) on
Fri, Feb 3, 12 at 22:03

Great topic, FOAS!

I have a couple of favorite recipes that are nice for brunch. I posted the Bouchees here three years ago. I seldom see recipes calling for Port Salut cheese. I have had this one since 1990; I think it came from the LA Times. It is a favorite of mine for a small, elegant brunch, & can be mostly prepared beforehand. Port Salut doesn't seem easy to find in southern California - Trader Joe's told me they only carry it during Thanksgiving & Christmas season.

Bouchees A La Marie Antoinette
6 servings

1 10-oz pkg frozen pastry shells
1/4 c. butter
1/4 c. flour
1 c. dry white wine
1 c. whipping cream
2 c. grated Port Salut or Bonbel cheese
2 c. finely diced smoked ham
salt & pepper
6 poached eggs
dill sprigs, optional

Prepare patty shells according to pkg directions. Place shells on serving platter.
In saucepan, melt butter & stir in flour. Gradually stir in wine & whipping cream. Stir over low heat until sauce bubbles & thickens.
Stir in cheese, a little at a time, until sauce is smooth.
Stir in ham, salt & pepper to taste.
Place a poached egg on top of each patty shell. Spoon hot sauce over each egg.
Garnish with dill if desired.

And, I posted this one in March of 2010. This quiche is delicate & different from the more usual quiches. It is from the Junior League of Palo Alto (California), which produced at least two wonderful small cookbooks of recipes from members, titled Private Collection & Private Collection 2.

Quiche with White Wine and Shallots

1/2 c minced shallots
1/2 c dry white wine
6 eggs
1 tsp salt
1/4 tsp white pepper
3 c heavy cream
dash of freshly ground nutmeg
12 oz Gruyere cheese, grated
1 10-inch pastry shell, baked*

Place shallots & wine in saucepan & bring just to a boil. Lower heat & simmer for 2 minutes. Set aside to cool.
Sprinkle salt & pepper over eggs. Beat lightly, then beat in cream, nutmeg & wine-shallot mixture, respectively.
Sprinkle grated cheese evenly over the pastry shell.
Pour in custard mixture. Place on ovenproof tray to catch overflows.
Bake for 25 to 35 minutes** or until golden brown & firm in center. Let rest 5 to 10 minutes before cutting.
*Note: This recipe will fill two 8-inch shells, but reduce baking time.
**45-60 minutes for a 9-inch shell. Rest about 15 minutes.

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Posted by MichelleDT (My Page) on
Fri, Feb 3, 12 at 22:37

How fun...

This is best on a weekend when u have almost all day to make it. Smells from the kitchen are heavenly!

Beef Braised in Barolo Wine

6 1/2 to 7-pound boneless beef roast or chick roast
2 teaspoons coarse sea salt or kosher salt, or to taste
1/2 cup extra-virgin olive oil
3 medium onions (1 1/4 pounds total), peeled and quartered
5 big carrots (about 2/3 pound), peeled and cut in 2-inch wedges
6 big celery stalks (2/3 pound total), cut in 2-inch chunks
8 garlic cloves, peeled
3 sprigs fresh rosemary
8 large fresh sage leaves
1/2 teaspoon freshly grated nutmeg
1 1/4 teaspoons whole black peppercorns
1 1/4 ounces dried porcini slices (about 1 1/4 cups, loosely packed)
Three 750-milliliter bottles Barolo, or as needed
3 cups beef stock, or as needed
Freshly ground black pepper to taste

Prep

Heat the oven, with a rack in the center, to 250F.
Season all surfaces of the roast with 1 teaspoon salt. Pour the olive oil into the big pan, and set over medium-high heat. Lay the roast in, and brown it on each side for a minute or two, without moving, until caramelized all over. Remove to a platter.

Over medium-high heat, drop in the cut vegetables and garlic cloves, toss to coat with oil, and spread out in the pan. Drop in the rosemary, sage leaves, grated nutmeg, peppercorns, dried porcini, and remaining teaspoon salt, and toss all together. Cook for 3 or 4 minutes, stirring frequently and scraping up the browned meat bits on the pan bottom, just until the vegetables soften, then lower the heat.

Push the vegetables to the sides, and return the roast to the pan, laying flat on the bottom. Pour in the three bottles of wine and any meat juices that collected on the platter. The roast should be at least half submerged - add beef stock as needed.

Cover the pot, and heat until the wine is steaming but not boiling. Uncover the pan, and place it in the oven. After 30 minutes, rotate the roast so the exposed meat is submerged in the braising liquid. Braise this way, turning the meat in the pan every 30 minutes, for about 3 hours, until fork-tender.

The liquid should not boil...if it does, pour in some cold water to stop the bubbling, and lower the oven temperature.

After 4 1/2 hours or so, check the beef with a meat thermometer. When its internal temperature reaches 180F, it should be easily pierced with a fork. Take the pan from the oven. Remove the meat to a platter, with intact carrot and celery pieces to serve as a garnish.

Skim any fat from the braising juices, heat to a boil, and reduce to a saucy consistency that coats the back of a spoon. Pour through a sieve set over a clean container. Press in the juices from the strained herbs and vegetable pieces. Pour in any juices from the meat platter, and season the sauce to taste with salt and freshly ground black pepper.

To serve, slice the meat crosswise and pour a shallow layer of sauce over the beef slices. in a wide skillet, and lay the slices in, overlapping. Pass more heated sauce at the table.

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Posted by jessicavanderhoff (My Page) on
Fri, Feb 3, 12 at 23:03

Right up my alley, Bizzo :-)

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Posted by brightonborn (My Page) on
Sat, Feb 4, 12 at 7:09

Thank you so much for reviving this thread..it is fabulous.Hope to contribute down the road.

Jan

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Posted by ruthanna (My Page) on
Sat, Feb 4, 12 at 10:42

My "to try" list is growing this week!

CLAMS WITH WINE AND GARLIC - serves 4

4 oz. Italian bread, cut into 8 slices
1 clove garlic, halved, plus 3 cloves garlic, minced
1 Tbs. olive oil
3 shallots, finely chopped, or 1/3 cup chopped scallions
3/4 cup dry white wine (I like Pinot Grigio for cooking with seafood)
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes
24 littleneck clams
2 Tbs. chopped fresh parsley

In a toaster oven or under the broiler, toast the bread on both sides. Rub both sides of the toast with the cut garlic.

In a large nonstick skillet, heat the oil until hot over medium heat. Add the shallots and minced garlic and cook, stirring frequently, until the shallots are softened, about 2 minutes. Add the wine, oregano and red pepper flakes. Bring to a boil and cook for 1 minute.

Add the clams to the skillet, cover, and cook just until the clams open up, about 4 minutes. With a slotted spoon, transfer the clams to 4 shallow bowls, discarding any clams that have not opened. Stir the parsley into the skillet and spoon the sauce over the clams. Place two slices of garlic toast in each bowl and serve.

In winter, I make this recipe as posted but in summer, I usually make the sauce ahead of time, put pices of liver (and sometimes bacon) on skewers and grill it, basting with the mustard-wime sauce.

CALF'S LIVER WITH MUSTARD SAUCE - serves 4

2 Tbs. olive oil
8 slices calf's liver (about 1 1/4 lb. total), 1/3 inch thick
1 cup beef broth
1 cup dry red wine
1/3 cup grainy mustard, such as Pommery
1/3 cup honey
Salt and freshly ground pepper to taste
1 Tbs. balsamic vinegar
1 Tbs. unsalted butter

Heat oil over medium-high heat in heavy skillet large enough to hold all the liver. Cook until lightly browned on one side, about 3 minutes. Turn and brown on the other side, another 2 minutes. Transfer to warm platter; keep warm while preparing sauce. Pour off any oil in skillet; add broth and wine. Boil and cook until liquid is reduced by half, about 8-10 minutes. Add mustard, honey, salt and pepper and stir to blend well. Add vinegar and butter, stirring until sauce is smooth.

To serve, place 2 slices of liver on warmed dinner plate and serve with sauce.

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Posted by caliloo (My Page) on
Sat, Feb 4, 12 at 10:49

I've been making this for special occasions since 2008 and it has never disappointed!

Alexa

MARINATED SHRIMP WITH CHAMPAGNE BEURRE BLANC
Sauce base
2 cups Champagne or other dry sparkling wine
1/3 cup finely chopped shallots
2 tablespoons Champagne vinegar or other white wine vinegar
1/4 teaspoon whole black peppercorns

Shrimp
1 cup Champagne or other dry sparkling wine
1/4 cup extra-virgin olive oil
3 tablespoons minced shallots
1/2 teaspoon freshly ground black pepper
24 extra-large uncooked shrimp (about 2 pounds), peeled with tail left intact, deveined
1 tablespoon minced fresh chives
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh parsley

Nonstick vegetable oil spray

1 cup (2 sticks) chilled unsalted butter, cut into 16 pieces
For sauce base:
Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan. Boil until reduced to 1/4 cup liquid, about 20 minutes. (Can be made 4 hours ahead. Cover and let stand at room temperature.)

For shrimp:
Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag. Add shrimp to bag and seal; shake bag to coat shrimp evenly. Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally. Mix chives, tarragon, and parsley in small bowl.

Preheat broiler. Spray broiler pan with nonstick vegetable oil spray. Drain shrimp; discard plastic bag with marinade. Arrange shrimp on prepared pan in single layer. Broil shrimp until just opaque in center, about 2 minutes per side. Stand 3 shrimp, tails upright, in center of each plate.

Rewarm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate). Season beurre blanc to taste with salt and pepper.

Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve.

Market tip: Champagne and sparkling wines labeled extra dry are actually slightly sweeter than those labeled brut. The latter works best for this dish.

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Posted by lpinkmountain (My Page) on
Sat, Feb 4, 12 at 14:24

This is a great thread for me as BF is a wino. I'm gonna try to make some of the chicken recipes for him for dinner. Meantime, I'll probably try Ruthanna's soup this weekend, I have zuchinni to use up!

Pears poached in wine has been on my "to try" list for about 7 years. Too bad I hardly ever get to eat desserts.

For something a little different, this morning I had the last of my spiced peach jam, made with wine. I made a whole bunch last summer and have been giving it out as gifts. Everyone I gave it to has raved (3 people so far).

Here's the recipe, it's from "The Complete Book of Small Batch Preserving" by Ellie Topp and Margaret Howard. Don't be fooled, makes a lot of jam!

1/2 cup golden raisins
1/3 cup dry red wine (can sub orange or pineapple juice)
4 cups finely chopped peaches (can sub pears)
3 TBLSP lemon juice
1 box dry fruit pecting
5 cups granulated sugar
1 tsp ground cinnamon (can sub nutmeg)
1/2 tsp. allspice

Bring raisins and wine to a boil in a small saucepan, remove from heat and let set until cooled. Directions say to drain and discard liquid, but I didn't. The jam was a little runny--so what!

Combine raisins, peaches, lemon juice and pectin in a very large stainless steel or enamel saucepan. Bring to a boil over high heat, stirring constantly. Add sugar, return to a full boil and boil hard for one minute, stirring constantly. Remove from heat and stir in spices.

Ladle into hot hars and process for 10 minutes as per method for boiling water bath. (That means you have to sterilize the jars and lids in boiling water before you fill them. Then fill and seal and boil filled jars 10 more minutes to create a vacume seal.).

Makes about 6 cups (I got 7.5)

Tastes better than it looks!

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Posted by lpinkmountain (My Page) on
Sun, Feb 5, 12 at 21:47

I accidently removed the jam shot so it's not working. Here it is again. Or maybe not, can't seem to get the link to work.

So here is my first entry into the cookalong. I made Ruthanna's French Bean Soup tonight, along with some whole wheat buttermilk bread. My bread machine died, which I did not realize until I had all the ingredients loaded into the pan. So I had to take it all out and make the bread by hand. I will be bereft without my bread machine! The soup is yummy. I made a half recipe. Could not find great northern dried beans at the store, at least not regular ones, only expensive organic ones. I know a market where I can get some but meanwhile I used canned beans.

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Posted by sally2 (My Page) on
Mon, Feb 6, 12 at 8:56

I've saved Ruthanna's recipe, too. I'll be away next weekend. I'll be able to cook, but not report back till after the deadline. I might make the soup, though, sometime during the week.

I love Risotto, too, and I may try that recipe Jessica linked.

Here's another poached pears recipe that's a bit different than the one contributed by Bbstx. I posted it very recently with a question about it, since I had some left over sauce. I hope you all don't mind if I add it here, also, since some of the people looking for a poached pear recipe might not have seen that thread. I'm eager to try Bbstx's recipe, too. It sounds delicious.

Poached Pears with Cardamom and Saffron

1/2 tablespoon cardamom pods
2 cups dry white wine
3/4 cup sugar
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon saffron threads
Pinch of kosher salt
4 firm pears, peeled, stems intact
1 6-ounce container creme fraiche

Preparation

Gently crush cardamom with a rolling pin or the bottom of a skillet to slightly crack open pods without releasing seeds. Combine cardamom, wine, sugar, lemon juice, saffron, and salt in a medium saucepan over medium heat, stirring until sugar dissolves. Bring to a simmer. Add pears; add water if needed to completely submerge pears. Cover with lid slightly ajar and simmer, turning occasionally, until pears are tender but not mushy, about 30 minutes.

Using a slotted spoon, transfer pears to a plate. Increase heat and boil poaching liquid until reduced to 1 cup, 10 - 15 minutes. DO AHEAD: Can be made 8 hours ahead. Cover and refrigerate pears. Let syrup stand at room temperature. Rewarm syrup before continuing.

Spoon some of syrup over cold or room-temperature pears. Serve with a dollop of creme fraiche; pass remaining syrup.

Good ingredient choice, FOAS.

Sally

Here is a link that might be useful: Other poached pear thread
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Posted by wizardnm (My Page) on
Sat, Feb 11, 12 at 15:41

Is any one cooking with wine this weekend? Tonight I am making Whitefish Roulade with Fresh Chive Beurre Blanc. New recipe for me, I'll post it tomorrow if I like it.

Here is a recipe I've made many times. I believe it is from All Recipes originally.

Filet with a Merlot Sauce

Prep Time: 15 Minutes
Cook Time: 1 Hour 30 Minutes Ready In: 1 Hour 45 Minutes
Yields: 6 servings

INGREDIENTS:
1 (750 milliliter) bottle Merlot
wine
2 (14.5 ounce) cans low-sodium chicken broth
1 (14.5 ounce) can beef broth

2 tablespoons unsalted butter, softened
1 tablespoon all-purpose flour 1 tablespoon olive oil
6 (6 ounce) fillets beef tenderloin
freshly ground black pepper to taste
1/4 cup chopped shallots
1 tablespoon chopped garlic
1 teaspoon fresh thyme

DIRECTIONS:
1. In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook until mixture is reduced to 2 cups, about an hour. (This can be prepared a day ahead - cover and refrigerate).
2. In a small bowl, mix butter and flour. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper, and saute until medium-rare, about 4 minutes per side. Transfer steaks to a plate.
3. Stir shallots, garlic and thyme into skillet. Add 2 cups reduced wine mixture to skillet. Bring mixture to a boil, scraping up any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes.
Note: I often add morel mushrooms to the sauce.

Nancy

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Posted by foodonastump (My Page) on
Sat, Feb 11, 12 at 20:45

Thanks for the reminder, Nancy! Just in time for me to change dinner plans. Time was tight so I tried the recipe Teresa posted early on. It did not disappoint - easy and delicious, definite repeat.

Great turnout of recipes, so many I plan on trying. Thinking about those pears for Valentines.

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Posted by wizardnm (My Page) on
Sun, Feb 12, 12 at 12:01

The Whitefish Roulade that I made last night was outstanding.

I cut the recipe in half as there was only three of us.
I had four 10 oz filet's. Keep in mind that each filet makes two potions. Each filet was about 10 inches long and 3-4 inches at the widest part. I spent the most time skinning the fish, otherwise it went together quite fast.

Whitefish is a local freshwater fish but you could use any mild white fish with this recipe.

My best description of the finished Roulade is that it is a elegant presentation and the stuffing complements the fish. The stuffing tastes like an excellent crab cake.

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I made the slightly ahead of time and placed the rolls on a platter and into the refrigerator. This worked great as we had appetizers and salads while the fish was baking.
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Here is the recipe and a link below to the original.

Whitefish Roulade
by Maggie Peterson, The Petoskey News Review.

3/4 cup red pepper, small dice
3/4 cup scallions, small dice
2 tablespoons jalape�o pepper, small dice
2 1/2 cups panko bread crumbs
1 cup mayonnaise (extra heavy)
1 tablespoon kosher salt
1/2 tablespoon coarse
ground black pepper
1/2 tablespoon lemon juice, freshly squeezed
1 pound lump crab meat, shelled
8 8-10 ounce whitefish fillets, fresh, tail end removed, skinned

Mix together the first eight ingredients, then fold in crab gently until thoroughly blended in. Set aside.

Lay whitefish skinned side up on a large cutting board.

Divide crab mixture into eight equal parts, and place a layer of crab mixture over the fish, leaving 1 inch uncovered at each end.

Roll the fish and crab mixture up in a pinwheel, and insert two toothpicks about 1 1/2 inches apart so it doesn�t unroll.

Cut rolls in half between toothpicks and lay cut side up on a greased sheet pan. Season with kosher salt and pepper.

Bake at 400 degrees for 12-15 minutes.

Fresh Chive Beurre Blanc
8 ounces dry white wine, such as Chablis
1 to 2 ounces lemon juice, to taste
1 teaspoon shallots, minced
2 ounces heavy cream
8 ounces sweet cream butter, unsalted and diced
Kosher salt, to taste
Black pepper, to taste
Chopped chives, to taste

In a small, heavy duty sauce pan add wine, lemon juice and shallots. Reduce to about 1 ounce, being careful not to burn it.

Add heavy cream and reduce by one half.

Take off heat and add butter 1 ounce at a time, stirring constantly.

Keep at a warm temperature, between 80 and 160 degrees, so the butter does not solidify from being too cold or separate from being too hot; you may have to return the pan to heat. If the sauce gets too thick, add a little more wine. Keeping in mind to keep stirring until all butter has been incorporated. Add salt, pepper and chives. Keep in a warm area until ready to serve

Nancy

Here is a link that might be useful: Seasonal Eats: Whitefish Roulade with Fresh Chive Beurre Blanc