64 posts tagged “white wine”
Vineyard Chicken
Serves 4
1 3-pound chicken, quartered
1 cup dry white wine
1 tablespoon lemon juice
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/4 cup melted butter
1/4 cup finely chopped green onions
3 teaspoons salt
1/4 cup minced parsley
Place chicken, skin side down, in large casserole. Blend all other ingredients together and pour over the chicken. Cover with foil and bake 1 hour in 325 degree oven. Remove the foil. Turn chicken skin side up; increase temperature to 375 degrees and bake 30 minutes, basting two or three times. Increase temperature to 425 degrees for the last 30 minutes of baking time. Baste frequently (total cooking time is 2 hours).
Lamb with Roasted Tomato Gravy
Yields 6 to 8 servings
1 small, boneless leg of lamb, about 5 pounds, butterflied
2 tablespoons extra-virgin olive oil, plus some for drizzling
Salt and freshly ground black pepper
1/2 bunch mint, stripped from the stem and finely chopped
6 cloves garlic, finely chopped
1 pint grape tomatoes
2 shallots, finely chopped
2 tablespoons flour
1 cup dry white wine
1 cup chicken broth
1/4 cup parsley, chopped
Pre-heat an oven to 400°F. Place the half bunch of stemmed and finely chopped mint in the middle of the splayed-out lamb. Place the garlic in among the mint leaves then fold the lamb over so that the mint and garlic are almost entirely cocooned in the lamb. Place the lamb in a shallow baking pan on a roasting rack and drizzle evenly with olive oil. Season both sides with salt and freshly ground black pepper. Place in the oven for 45 minutes. Remove from the oven, cover with foil and let the meat rest for 5-10 minutes for the juices to redistribute.
Place the grape tomatoes on a small cookie sheet and drizzle with olive oil. Season with salt and freshly ground black pepper and transfer to the oven when the lamb is about halfway done. If you roast them for 10 minutes, they will burst and be ready to serve. But if you prefer to let them brown up more, you can leave them in the oven for 20 minutes. Transfer to a bowl and using a potato masher or a fork, lightly mash the tomatoes.
Once the tomatoes are in the oven, preheat a medium skillet over medium-high heat with 2 tablespoons of olive oil. Add the shallots and cook until golden, about 3-4 minutes. Sprinkle in the flour and continue to cook for another minute. Add the white wine and chicken broth. Let the liquids reduce until a slightly thickened sauce forms, about 5 minutes. Add the mashed tomatoes to the sauce along with the parsley. Season with salt and freshly ground black pepper and reserve. Slice and serve the lamb with the gravy.
Beef Stew
Recipe courtesy of Martha Stewart
4 sprigs fresh thyme
2 dried bay leaves
4 sprigs fresh flat-leaf parsley
1/2 teaspoon whole black peppercorns
3 tablespoons all-purpose flour
Coarse salt and freshly ground pepper
1 3/4 pounds beef tenderloin, cut into 3/4-inch pieces
2 tablespoons olive oil
1 3/4 cups homemade or low-sodium store-bought beef stock (14 ounces)
2 medium onions, thinly sliced
2 cloves garlic, minced
1 cup dry rose or white wine
6 canned whole plum tomatoes, crushed
6 medium carrots (about 12 ounces), peeled and cut into 3/4-inch pieces
2 medium parsnips (about 8 ounces), peeled and cut into 3/4-inch pieces
1 medium turnip (about 10 ounces), peeled and cut into 3/4-inch pieces
Make the bouquet garnish: Put thyme, bay leaves, parsley, and peppercorns on a piece of cheesecloth; tie into a bundle with kitchen twine, and set aside.
Put flour into a medium bowl; season with salt and pepper. Add beef; toss to combine. Heat 2 teaspoons oil in a large heavy stockpot over medium-high heat. Add half of the beef; cook until browned, about 1 minute per side. Transfer to a bowl. Add 1/4 cup water to pot, and scrape up any browned bits with a wooden spoon. Pour over beef. Return the pot to heat. Repeat with 2 teaspoons oil and remaining beef. Whisk 1/4 cup stock into remaining flour in bowl; set aside. Add remaining 2 teaspoons oil, the onions, garlic, and 1/2 teaspoon salt to pot. Cook, stirring frequently, until onions are translucent, about 3 minutes. Add wine; cook, scraping up browned bits, until wine has almost evaporated, about 5 minutes. Stir in tomatoes, flour mixture, remaining stock, 1/2 cup water, and the bouquet garni. Bring to a boil. Add carrots, parsnips, and turnip. Bring to a boil. Reduce to a simmer; cover, and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Add beef; cook until heated through and liquid has thickened slightly, about 5 minutes. Remove bouquet garni. Serve immediately.
Chicken and Vegetable Casserole
Yields 4 servings
1 pound egg noodles
Salt
2 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breasts, chopped into bite-size pieces
2 cups shredded or grated carrots
1 large onion, chopped
2 ribs celery, chopped
3 cloves garlic, finely grated or chopped
1 fresh or dry bay leaf
Freshly ground black pepper
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
2 cups chicken stock
2 cups milk
1 10-ounce box frozen peas
20 leaves basil, roughly chopped or torn
1/4 cup flat-leaf parsley leaves, roughly chopped
1 cup plain bread crumbs
1/2 cup shredded Italian 3-cheese mix
Preheat oven 375°F. Bring a large pot of water to a boil over high heat to cook the egg noodles. Once boiling, add some salt and the noodles and cook until al dente according to package directions. Drain thoroughly. While the water is coming up to a boil for the egg noodles, preheat a large skillet over medium-high heat and drizzle the pan with two turns of the pan with EVOO, about 2 tablespoons. Add the chicken pieces and brown on both side for about 4-5 minutes and remove to a plate.
To the same large skillet over medium-high heat, add the carrots, onions, celery, garlic and bay leaf, season with some salt and pepper and cook, stirring every now and then for 3-4 minutes, until the veggies start to get tender. Scoot the veggies to the sides of the skillet and add the butter to the center of the skillet. Once the butter melts, add the flour, stir to combine and cook about 1 minute. Add the white wine, chicken stock and milk and whisk together. Stir in the veggies, bring up to a bubble and simmer for 3-4 minutes until thick. Remove the bay leaf and then add the peas, reserved chicken pieces, basil, parsley and drained noodles, and toss to combine.
Transfer everything to a baking dish. In a bowl, mix together the bread crumbs and shredded Italian 3 cheese mix, sprinkle over the casserole and transfer to the oven. Bake for 15 minutes, until the top is brown. Serve with a simple green salad alongside.
Steak Frites with Shallot Glaze
Serves 2
1/2 cup (about 4 medium-large) shallots, peeled and thinly sliced crosswise
2 tablespoons red-wine vinegar
1/2 cup dry white wine
2/3 cup Homemade Chicken Stock (recipe follows)
1 large clove garlic, peeled and minced
1 teaspoon soy sauce
Salt and freshly ground pepper
1 1/2 to 1 3/4 pounds shoulder blade or skirt steak, trimmed and patted dry
2 tablespoons peanut or olive oil
1 tablespoon unsalted butter
Frites (French Fries) (recipe follows)
Boil shallots with red-wine vinegar in a heavy, small saucepan until the mixture is reduced to a glaze. Add wine, and boil until sauce is syrupy. Add chicken stock, garlic, and soy sauce, and boil until it has reduced and thickened to a saucelike consistency. Season with salt and pepper. (This can be prepared several hours ahead, cooled, covered, and set aside at cool room temperature, or refrigerated.)
Season steak with salt and pepper. Place a heavy cast-iron skillet over medium-high heat, and film with oil. Sear both sides of steak in skillet, and place in a 300 degrees; oven, and cook until steak is medium rare. Transfer steak to a cutting board, and let it rest 5 minutes. Meanwhile add shallot glaze with butter to skillet to deglaze. Slice steak diagonally crosswise. Overlap the slices on a plate and pour the glaze over the steak. Serve immediately with frites.
Homemade Chicken Stock
Makes 5 quarts
1 teaspoon whole black peppercorns
6 fresh dill, or 2 teaspoons dried dill
6 fresh flat-leaf parsley
2 dried bay leaves
2 leeks, washed, white and pale-green parts only, cut into thirds
2 carrots, scrubbed, cut into thirds
2 celery, cut into thirds
1 4-pound chicken, cut into 6 pieces
1 1/2 pounds chicken wings
1 1/2 pounds chicken backs
12 cups (two 48-ounce cans) canned low-sodium chicken broth
Place peppercorns, dill, parsley, bay leaves, leeks, carrots, celery, chicken, wings, and backs into a large stockpot. Add stock and 6 cups cold water. Bring to a boil. Reduce to a very gentle simmer, and cook for 45 minutes. Liquid should just bubble up to the surface. A skin will form on the surface of the liquid; skim this off with a slotted spoon, and discard. Repeat as needed. After 45 minutes, remove chicken from the pot, and set aside until it is cool enough to handle.
Remove the meat from the bones, set the meat aside, and return the bones to the pot. Shred the chicken, and set aside in the refrigerator until ready to use. Continue to simmer the stock, on the lowest heat possible, for 3 hours, skimming as needed. The chicken bones will begin to disintegrate. Strain the stock through a fine sieve into a very large bowl.
Discard the solids. Place the bowl in an ice bath, and let cool to room temperature. Transfer to airtight containers. Stock may be refrigerated for 3 days or frozen for 4 months. Refrigerate for at least 8 hours, or overnight. If storing, leave fat layer intact to the seal the stock. Before using, remove the layer of fat that has collected on the surface.
Frites (French Fries)
2 pounds (about 8 medium) russet potatoes, peeled, sliced lengthwise, and cut into 1/4-to-3/8-inch-wide sticks
Peanut oil, (about 4 Cups), for deep frying
Salt
Place potatoes in a large bowl of cold water. Change the water repeatedly to remove the potato starch until the water remains clear. (Potatoes can be prepared a few hours ahead to this point and set aside at room temperature in a bowl covered with cold water. Drain before cooking.) Dry the potatoes well in a lettuce spinner and with a clean bath towel.
Line two large baking sheets with paper towels. Heat oil to 350 degrees; in a wok or large pot. Fry potatoes in small batches without crowding until completely cooked, but barely colored, turning occasionally. Transfer to the prepared sheets in a single layer using a slotted spoon. (Potatoes can be prepared a few hours ahead to this point and set aside at room temperature.)
Preheat oven to 200 degrees;. Line another baking sheet with paper towels. Reheat oil to 350 degrees;. Fry potatoes again in small batches until crisp and golden brown, turning occasionally. Transfer cooked potatoes to the prepared sheet using a slotted spoon, and keep them warm in the oven while cooking the remaining potatoes. Sprinkle with salt, and serve immediately.
Seafood Salad
Recipe courtesy of Mario Batali
Serves 6
6 baguettes
3 garlic, cut in half lengthwise, plus 2 cloves, thinly sliced
8 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 cups dry white wine
3/4 teaspoon red-pepper flakes
24 Prince Edward Island mussels
Juice of 1/2 lemon, lemon reserved
1 pound calamari, cleaned, cut lengthwise into 1/4-inch strips, tentacles left whole
1/2 pound jumbo lump crab meat
1 2-pound lobster, steamed, chilled, shelled, and cut into 1-inch pieces
1 red bell pepper, roasted, peeled, and julienned
1 green pepper, roasted, peeled, and julienned
2 tablespoons red-wine vinegar
2 chives, cut into 1-inch pieces
Coarse salt and freshly ground black pepper
1 tablespoon pink peppercorns
Heat broiler or grill. Toast bread slices for 1 minute on each side. Rub one side of each slice with half of a garlic clove. Set aside.
In a large saucepan, heat 2 tablespoons olive oil over high heat. Add thinly sliced garlic, 1 cup white wine, 1/2 teaspoon red-pepper flakes, and mussels. Cover, and cook until they are completely open, 3 to 4 minutes. Strain, and allow mussels to cool. Remove from shells, and discard.
Prepare an ice-water bath. In a 6-quart saucepan, bring 5 quarts of water to a boil with lemon juice and lemon half, the remaining 1/2 cup wine, and the remaining 1/4 teaspoon red-pepper flakes. Plunge calamari into the boiling water and cook until just opaque, 25 to 45 seconds. Remove from water with a skimmer or slotted spoon; immediately plunge into ice-water bath to stop the cooking, and drain.
In a large, nonreactive bowl, combine the seafood, peppers, the remaining 6 tablespoons olive oil, the red-wine vinegar, chives, salt, and pepper. Serve immediately, drizzled with olive oil and sprinkled with pink peppercorns and garlic toasts.
Mussels in Parsley Vinaigrette
Serves 4 to 8
1/2 cup plus 3 tablespoons extra-virgin olive oil
1/2 cup thinly sliced shallots, plus 1 tablespoon finely chopped (about 3 total)
1/2 cup dry white wine
3 pounds mussels, (about 100 small), scrubbed and debearded
1 teaspoon Dijon mustard
3 tablespoons rice-wine vinegar
Coarse salt and freshly ground pepper
3 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
Lettuce leaves, for serving (optional)
Heat 2 tablespoons oil in a large pot over medium heat. Add sliced shallots; cook, stirring, until translucent, about 3 minutes. Add wine; bring to a boil. Add mussels; cover and cook, stirring once, until mussels open, about 3 minutes. (Discard unopened shells.) Remove mussels with a slotted spoon; discard cooking liquid. Chill mussels in a bowl in the refrigerator, about 1 hour.
Whisk together mustard, chopped shallots, and vinegar; season with salt and pepper. Pour in remaining 1/2 cup plus 1 tablespoon oil in a slow, steady stream, whisking until emulsified. Whisk in parsley. Vinaigrette can be stored in the refrigerator up to 3 days. Toss chilled mussels with 1/2 cup vinaigrette. If desired, serve on the half shell on a bed of lettuce. Garnish with parsley. Drizzle with more vinaigrette, if desired.
Pork on Pork Simmered with Bourbon
Recipe courtesy of Frank Stitt
Serves 8
2 tablespoons olive oil
2 pounds boneless pork shoulder, trimmed and cut into 2-inch pieces
2 pounds pork belly, trimmed and cut into 2-inch pieces
Coarse salt and freshly ground black pepper
2 medium onions, finely chopped
2 medium carrots, peeled and finely chopped
3 bay leaves, 2 thyme sprigs, and 1 leek top tied together with kitchen twine to make a bouquet garni
2 cloves garlic, crushed
1/4 cup bourbon
2 tablespoons bourbon
3/4 cup white wine
4 cups homemade or store-bought canned low-sodium chicken broth
2 tablespoons unsalted butter, cut into small pieces
Preheat oven to 325 degrees. In a large heavy skillet, heat olive oil over medium-high heat. Season all the pork with salt and pepper. Add the pork, in batches, and brown on all sides, about 12 minutes per batch. Transfer pork to a rack set over a baking sheet. Add onions and carrots to skillet and cook until well colored and almost caramelized, about 15 minutes. Add the bouquet garni and 1 clove garlic. Remove skillet from heat and carefully add bourbon. Return to heat and simmer until liquid is reduced by three-quarters. Add wine and reduce by half.
Transfer vegetables and braising liquid to a large enameled cast-iron casserole or Dutch oven. Add pork, remaining clove garlic, and chicken broth. Bring to a simmer over medium-high heat, then reduce heat to low. Cover the surface of the liquid with a sheet of parchment paper and cover the pot with a lid. Place in the oven and cook until the pork is tender, about 1 1/2 hours.
Using a slotted spoon, transfer pork to a rack set over a baking sheet. Strain remaining liquid into a saucepan. Set saucepan halfway on burner and bring to a boil over high heat, skimming fat from top, until liquid is reduced by half. Return pork to sauce and cook until heated through. Add butter and swirl in pan until melted; season with salt and pepper. Serve immediately.
Spring Stuffed Chicken
Yields 4 servings
3 tablespoons extra-virgin olive oil
5 sprigs thyme, leaves stripped and chopped
Zest and juice of 1 lemon
1/4 cup parsley, chopped
4 chicken breasts (about 6 ounces each), butterflied and pounded to 1/4-inch-thick
4 slices proscuitto cotto or any good quality ham, such as rosemary ham
4 slices (about 4 ounces) fontina cheese
Salt and freshly ground black pepper
1/2 cup dry white wine
1 large bunch of asparagus
Place a large, tall-sided skillet with 1 to 2 inches of water over high heat and bring up to a boil to cook the asparagus. Working with one chicken breast at a time, line the breast with the tip closest to you. Place your hand flat on top of it and, with a very sharp knife, cut into the center of the thickest part of the breast. Carefully and slowly, work your way down to the tip end, cutting into the chicken. The goal is to butterfly the breasts, cutting them just shy of completely in half. Open up the chicken breast as if it were a book and pound it out slightly under a piece of plastic wrap with a heavy skillet. Repeat with the remaining chicken.
In a small bowl, combine the thyme, lemon zest and parsley. Lay each butterflied chicken breast out on a flat work surface so each breast is open. Sprinkle the insides of each chicken breast with the thyme and lemon zest mixture. Add a slice of proscuitto cotto to each piece and top with a slice of fontina cheese. Fold each piece over to enclose the ham and cheese in the chicken breasts. Season with salt and freshly ground black pepper.
Preheat a large skillet over medium-high heat with 3 turns of the pan of olive oil, about 3 tablespoons. Add the seasoned, stuffed chicken breasts to the hot skillet and brown for 5 minutes. Gently flip the chicken over and continue to brown for another 5 minutes. Add a 1/2 cup of dry white wine to the skillet and cook until the wine has reduced by half. Once you have the chicken working in the skillet, add a generous amount of salt to the skillet with the boiling water. Simmer the spears for 3-5 minutes until just tender. Drain the asparagus and squeeze the lemon juice over the top. To serve, plate asparagus, top with the chicken breasts and spoon sauce over the top.
Red Snapper Veracruz Style
Recipe courtesy of Zarela Martinez of Zarela
Serves 4 to 5
1 three- to three-and-a-half-pound red snapper, scaled and cleaned
Coarse salt and freshly ground pepper
Olive oil, for pan
Vera Cruz-Style Sauce (recipe follows)
2 to 3 dried bay leaves
3 to 4 sprigs fresh thyme
1 small white onion, thinly sliced
Preheat oven to 375 degrees;. Rinse fish under cold running water, inside and out, being sure to remove all traces of gills and blood. Blot dry with paper towels, inside and out. Lightly season, inside and out, with salt and pepper. Lightly oil the bottom of a large roasting pan. Cover the bottom of the pan with half of the sauce. Place fish over sauce. Tuck bay leaves, thyme, and onion into the cavity of the fish. Pour remaining sauce over fish.
Bake just until the flesh flakes when tested with the tip of a knife, 30 to 40 minutes. Use two large spatulas to transfer fish to a platter spooning sauce and cooking juices over it. Or remove fish from bone and serve on individual plates, with sauce spooned over it.
Vera Cruz Style Sauce
Makes 6 to 7 cups
1/2 cup olive oil
10 garlic, 6 left whole, 4 very finely chopped
2 medium white onions, finely chopped
8 to 10 large ripe tomatoes, (about 4 pounds), finely chopped, or two 28-ounce cans Italian plum tomatoes (preferably San Marzano), coarsely chopped, with their juice
24 pimento-stuffed green olives, sliced if large
4 to 6 pickled jalapeno chiles, stemmed, seeded, and cut lengthwise into thin strips
2 teaspoons small capers
4 dried bay leaves
1 cup fresh flat-leaf parsley leaves
4 fresh thyme, or 1/2 teaspoon crumbled dried thyme
4 fresh marjoram, or 1/2 teaspoon crumbled dried marjoram
4 fresh oregano, or 1/2 teaspoon crumbled dried Mexican oregano
2 teaspoons coarse salt
1/2 teaspoon freshly ground canela
1 cup dry white wine
In a medium stockpot, heat oil over medium-high heat. Add whole garlic cloves, and cook, stirring, until golden on all sides. Remove garlic and discard. Add minced garlic and the onion. Cook, stirring frequently, until onions are translucent, about 3 minutes. Stir in tomatoes. Reduce heat to medium-low and cook, stirring occasionally, until slightly reduced, about 15 minutes.
Add olives, chiles, capers, bay leaves, parsley, thyme, marjoram, oregano, salt, canela, and wine. Cook until the sauce has thickened to desired consistency, 15 to 20 minutes. Taste and adjust for seasoning. If using fresh whole herbs, remove and discard before serving.
