Category: White Wine

Creamy Pumpkin and Leek Soup

10/14/2020

Serves: 8-10
2 tablespoons butter
3 small to medium leeks, trimmed and thinly sliced
½ teaspoon salt
½ cup dry white wine
4 cups roasted pumpkin* (see recipe below)
6 cups chicken broth
¾ cup whole milk
½ cup cilantro, shredded
Salt & freshly ground black pepper to taste
Garnishes:
3 tablespoons pumpkin seeds
3 tablespoons dried cranberries
½ granny smith apple, diced
5-6 sprigs fresh cilantro

Heat butter in a large soup pot. Add the leeks and ½ teaspoon of salt. Sauté for 3 to 4 minutes
Add the white wine and continue to sauté until the leeks are transparent and the wine has evaporated.
Add the roasted pumpkin and one cup of the broth. Stir well until all ingredients are blended
Place the mixture in a blender or food processor and process until the mixture is fully puréed. Working in batches as required by equipment size, add the remaining broth and continue to process.
Return each batch to the soup pot. Place the soup pot on medium heat and gently raise to a simmer.
Add the milk and the shredded cilantro, stirring them in well.
Cook for about 20 minutes, until all the flavors have melded.
Season as necessary with salt and pepper.
Pour into tureen or bowls.
Serve with garnishes.

*Note: Canned puréed pumpkin may be substituted
ROAST PUMPKIN
Makes 8 to 10 cups cubed pumpkin, or 1¾ to 2 cups mashed pumpkin
1 4 to 5 lb. pumpkin
Spray olive oil
Salt
Freshly ground pepper

Preheat oven to 400◦.
Wash pumpkin and cut into quarters
Place a quarter of the pumpkin cut side down on a stable cutting board. Cut the pumpkin into 1 to 1½ inch crescent slices. Repeat with the remaining quarters.
Place the pumpkin slices on a non-stick or a foil lined baking sheet.
Spray the pumpkin slices with the oil. Sprinkle the slices with salt and pepper.
Turn the slices over and repeat the spraying and sprinkling
Place the baking tray(s) in the oven and roast for about 25 minutes, until the flesh can be readily pierced with a toothpick.
Remove to a cooling dish until ready to use or serve.

Note: To freeze for later use, remove the rind and cut into large pieces.

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Red (or Yellow) Pepper Soup

8/19/2020

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16 servings

Ingredients
5 medium Vidalia onions, cut into 8 pieces (about 6.5 cups)
3 tablespoons olive oil, or just enough to sauté
6 large garlic cloves, minced
½ cup dry white wine (careful of choice of sweetness depending on peppers and onions)
9 lbs. red bell peppers, cut into 1“ pieces (about 17.5 cups)
4 cups chicken broth or water
Garnish optional: dollop of sour cream or yogurt and chopped fresh chives or other herb

Directions

Taste the onions and peppers before you start.
In a very large frying pan (with cover) or 6-8 qt. kettle, cook onions over moderate heat in oil until just limp. Stir occasionally, 8-10 minutes.
Stir in garlic; cook 2 minutes – stirring constantly.
Add wine. Bring to a boil, and then reduce heat and simmer until liquid is reduced to 1 tablespoon.
Stir in bell peppers and broth. Simmer, covered, 20-25 minutes, until peppers are tender.
Blend/food process in batches.
Add salt and pepper to taste.
Serve warm, room temperature or cold. Garnish if desired.

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November 13th, 2019

11/13/2019

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Makes: 2¼ quarts
2 tablespoons butter
1 medium onion, chopped
3 garlic cloves, minced
½ cup dry white wine
3 pounds turnips, peeled and diced into 1-inch cubes
1 quart reduced-sodium chicken broth
1 medium potato, peeled and cubed
1 cup half & half
½ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon good green olive oil
1 tablespoon of your favorite hot pepper sauce
3 cups fresh baby spinach

In a large soup pot, melt the butter over medium-high heat.
Add onion and cook and stir until tender.
Add garlic and cook 1 minute longer.
Stir in wine. Bring the mixture to a boil, then reduce to a simmer. Cook until liquid is reduced by half.
Add turnips, broth and potato. Return to a boil, then reduce to a simmer, uncovered for 20-25 minutes, until vegetables are tender.
Cool slightly then process the mixture in a blender or processor, in batches as required until the mixture is pureed.
Return the soup to pan and stir in the cream, salt, nutmeg and hot pepper sauce. Heat the soup through over medium low.
While the soup is reheating, heat the olive oil in a large skillet over medium high heat. Add the spinach and wilt it gently.
Ladle the soup into serving bowls, top with the wilted spinach and serve.

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Creamy Mushroom Pasta

9/4/2019

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Serves 4
1 tablespoon butter
1 tablespoon olive oil
1 clove garlic, minced or pressed
1 medium shallot, minced
1 lb. shitake mushrooms, sliced to ½ inch
1 cup dry white wine
1 cup chicken broth
Salt & pepper to taste
¾ cup heavy cream, room temperature
1 ½ teaspoons fresh parsley, minced
1½ teaspoons fresh chives, minced
1 lbs. fettuccini

Freshly grated Parmigiano for serving

Bring a large covered pot of water to a boil
Melt butter in a generous sized sauté pan. Add the olive oil and blend with the butter.
Add the garlic and the shallots. Sauté until the garlic is fragrant and the shallots translucent.
Add the mushrooms and sauté, stirring occasionally, until they release their moisture.
Meanwhile, add the fettuccine to the boiling water and cook according to directions.
Add the wine and the broth. Mix well. Cook over a medium heat until the sauce is reduced by a third.
Slowly add the room temperature cream while continuing to stir. Reduce heat to a very low simmer.
When the pasta is done, drain well and place it in a serving dish.
Ladle the mushroom sauce over the pasta. Garnish with the parsley and chives. Serve with the cheese.

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Roasted Spicy Cauliflower

8/28/2019

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Serves 5 to 6

2½ cups dry white wine
⅓ cup olive oil
¼ cup kosher salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
1 head cauliflower, leaves removed

Preheat oven to 475°.
Bring 8 cups of water to a boil in a large pot. Add the wine, oil kosher salt, juice, butter, red pepper flakes, sugar and bay leaf, stir and return to a boil.
Add the whole cauliflower head, return to a boil and immediately reduce to a simmer.
Simmer for about 15 to 20 minutes, rotating the head in the pot, until a skewer or knife can be easily inserted into the center.
Transfer the head to a colander and drain well. Then place the cauliflower head into a rimmed baking dish.
Place the dish into the oven for 30 to 40 minutes, rotating it in the oven at the halfway mark, until golden brown.
Transfer the whole head to a serving dish. Cut the head into 1 to 1½ inch slabs and serve.

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Gingered Zoodles with Ramps, Mushrooms and Tomatoes

5/1/2019

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Serves 2
1 tablespoon good green olive oil
1 tablespoon unsalted butter
2 tablespoons fresh ginger, minced
6 to 8 ramps, stem and bulb minced, leaves separated and slice lengthwise
1 cup dry white wine
12 oz. firm mushrooms, sliced
2 cups diced tomatoes, drained
10 - 12 oz. zoodles, approximately 3 small to medium zucchini, spiralized
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese

Leave the zucchini out for an hour to become completely room temperature.
Add the oil and the butter to a large saucepan over medium heat.
Add the ginger to the liquids and sauté until fragrant.
Set aside the ramp leaves and add the diced stem and bulb to the saucepan. Sauté until transparent.
Add the mushrooms to the saucepan and sauté until the have released and reabsorbed their liquid, approximately 4 to 6 minutes.
Add the wine to the saucepan and cook until reduced by half.
Add the tomatoes and the ramp leaves to the saucepan and cook, stirring lightly, for another 2 to 3 minutes.
Turn the heat off and add the zoodles to the saucepan. Toss with the vegetables quickly for maybe 30 seconds.
Transfer to serving bowls and sprinkle with Parmesan cheese.

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Irish Lamb Stew

3/13/2019

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Serves: 6 to 8
½ pound thick sliced bacon, diced
3 pounds boneless lamb shoulder, well-trimmed and cut into one-inch cubes
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
⅓ cup all-purpose flour
2 medium onions, cut into ½ inch pieces
3 cloves garlic, pressed or minced
¾ cup white wine
2½ to 3 cups beef broth
4 medium carrots, diced
1 lb. small whole potatoes
4-5 sprigs fresh thyme
2 bay leaves
minced fresh parsley
1 tablespoon fresh lemon zest

In a large Dutch oven, cook the bacon until just crispy. Remove the bacon to a plate lined with a paper towel and set aside, keeping the bacon fat in the Dutch oven over a lowered heat.
Mix the flour, salt and pepper in a casserole dish or pan. Add the lamb pieces, tossing them to coat evenly.
Turn heat under the Dutch oven up to medium again.
Working in batches, shake off the excess flour and add the lamb to the Dutch oven to brown in the bacon fat. Add only what will fit in a single layer. As each layer is browned, remove the lamb to a ready bowl and proceed to the next batch.
When all the lamb has been browned and removed from the Dutch oven, add the onions and garlic to the pot, stirring occasionally until they are aromatic and transparent.
Add onion and garlic to the pan and cook until onion turns golden.
Deglaze pot with the wine, scraping down the brown bits into the liquid.
Add the bacon and the lamb (and any collected juices) back to the pot. Stir in the beef broth and add the thyme and bay leaves. Bring the mixture to a boil and reduce to a steady simmer. Over and cook for 30 to 45 minutes, stirring occasionally.
Add the remaining carrots and potatoes, stirring them well into the stew. Continue to simmer for another 30 to 45 minutes, until both the lamb and the vegetables are tender.
Ladle the completed stew into serving bowls and garnish with the chopped parsley and lemon zest.

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Creamy Pumpkin and Leek Soup

Red (or Yellow) Pepper Soup

November 13th, 2019

Creamy Mushroom Pasta

Roasted Spicy Cauliflower

Gingered Zoodles with Ramps, Mushrooms and Tomatoes

Irish Lamb Stew

Ingredients

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