Thursday, December 22, 2011
Lamb Risotto with Chanterelles
Get together with another couple this holiday and reminisce about the past year over this delicious lamb recipe.
Lamb Risotto with Chanterelles
(recipe developed by Corey Beck, Director of Winemaking at Francis Ford Coppola Winery)
(Serves four)
Ingredients
2 T. olive oil
2 6 oz. boneless lamb loins
½ c. yellow onion, diced
½ lb. chanterelle mushroom, sliced
1 c. Arborio rice
¼ c. Francis Ford Coppola Winery Diamond Collection Claret wine
4 c. water or chicken stock, simmering
2 T. parmesan cheese, grated
1 T. butter, unsalted
1. Cut lamb loin into one inch pieces.
2. Place a wide bottomed pot over high heat and preheat for several minutes.
3. Add one tablespoon olive oil to pot, carefully add the lamb pieces to it, and sear on all sides.
4. Remove lamb from pot when all sides are nicely browned.
5. Turn heat down to medium, add another tablespoon of olive oil, and add the onions.
6. Cook the onions over medium heat until translucent, approximately 3 minutes, and then add the mushrooms and cook until tender.
7. Add the rice to the pot with the onions and mushrooms and stir for two minutes.
8. Add wine and reduce the liquid until the pot is dry.
9. Add one cup of water or stock to the pot, stirring constantly.
10. Reduce the water or stock by half before adding another cup, stirring the whole time, until all the liquid is used up.
11. Test the doneness of the rice and add more liquid if needed.
12. Finish the rice by adding the butter, parmesan cheese, and lamb pieces.
13. Season to taste with salt and pepper. Enjoy with a nice bottle of Claret and three friends.
Tuesday, November 22, 2011
Have duck and a heated affair this Thanksgiving!
If you want to try something different for Thanksgiving this year, instead of stuffing yourself with turkey, have another kind of bird– duck! No doubt, your guests will be very impressed!
Duck in Porchetta Ragu
(Recipe courtesy of Chef Sara Jenkins, Porsena and Porchetta Restaurants in New York City)
Wine Pairing: Montefalco Rosso DOC by Arnaldo Caprai
(Serves 6-8)
Ingredients for the sauce
1 Small onion diced
1 Large carrot diced
2 Stalks of celery diced
1 Small leek diced
2 Cloves of garlic diced
4 Sprigs sage
2 Tablespoons fresh thyme leaves
2 Tablespoons chopped flat leaf parsley
2 Tablespoons wild fennel pollen
¼ Pound prosciutto fat, guanciale or pancetta finely diced
2 Pounds ground duck meat
2 Tablespoons extra virgin olive oil
2 Tablespoons Italian tomato double concentrate
1 Cup of water
Salt and pepper
Ingredients for the pasta
1 Pound dried artisanal maccheroncini
¼ Cup freshly grated Parmigiano Reggiano
Wednesday, October 26, 2011
The Great Pumpkin and Van Goghst Punch Halloween cocktails
The Great Pumpkin
Ingredients
1 1/2 ounces Ketel One Oranje
1 1/2 ounces Pumpkin Spice Nectar
1/4 ounce Light Cream
Preparation
1. Combine Ketel One Oranje, pumpkin spice nectar, and light cream in a cocktail shaker filled with ice.
2. Shake vigorously and strain into a rocks glass filled with fresh ice.
3. Garnish with orange peel.
Thursday, September 01, 2011
Enjoy Marinated Flank Steak this Labor Day!
Stay away from the typical burger and hotdog barbecue this Labor Day and instead celebrate the weekend with this Marinated Flank Steak recipe from Celebrity Chef Dave Lieberman and enjoy it with St. Francis Cabernet.
“I love marinating a nice flank or tri-tip steak and slicing thin,” Lieberman says. “One big piece serves a lot of people. Make sandwiches with that chipotle bbq sauce and you’ve got yourself some awesome pre-game grub. A big, flavorful steak has no better match than the bold taste profile found in the St. Francis Cabernet Sauvignon. Seriously!”
Marinated Flank or Tri-Tip Steak
1 flank steak (about 2 pounds) or 1 medium tri-tip (about 3 pounds)
1 tablespoon freshly ground black pepper
1 tablespoon Dijon mustard
3 tablespoons steak sauce
2 tablespoons soy sauce
3 cloves garlic, peeled and smashed
Friday, August 05, 2011
Stay sweet without sugar
Enjoy these sweet recipes to cool you off and keep your skin healthy without sugar. According to cookbook author and nutritionist Robyn Webb, too much sugar can make skin dull and wrinkled, which is why she recommends replacing your usual sweeteners with all natural and no-calorie Stevia. Cut down on your sugar intake and turn back the clock with these two recipes from Webb.
Fruity Yogurt Parfait
(Makes 4 servings)
If you make this recipe with stevia and sugar instead of just sugar, you save 35 calories which equates to 10 grams of sugar and 9 grams of carbohydrates.
Ingredients:
1 Cup part skim ricotta cheese
2 Tablespoons stevia tabletop sweetener
2 Tablespoons sugar
2 Cups plain non fat Greek yogurt
2 ½ Cups mixed fruit such as raspberries, cubed peaches, sliced bananas
1 Tablespoon toasted slivered almonds
Monday, July 04, 2011
Independence Day margaritas
Get your stars and stripes out and celebrate the 4th of July with these red, white and blue margaritas using Bols liquers.
Strawberry Margarita
1 part Bols Strawberry Liqueur
2 parts Milagro silver tequila
1 part fresh squeezed lime juice
¼ part simple syrup or agave nectar
Shake all ingredients with ice and strain into an ice-filled, chilled glass. Garnish with a lime wedge.