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Tag: red wine

Beef Stroganoff

Beef Stroganoff1

  • 2 tablespoons extra virgin olive oil
  • 1 pound cremini mushrooms, sliced
  • 3 garlic cloves, minced
  • Salt
  • 1 pound tri-tip roast, sliced against the grain into small pieces
  • 2 tablespoons extra virgin olive oil, divided
  • 2 tablespoons extra virgin olive oil
  • ¼ cup light red wine like a pinot noir or white wine
  • 1 medium white onion, sliced thin
  • 1 tablespoon all purpose flour
  • 1 teaspoon tomato paste
  • 1 cup beef or chicken broth
  • ¼ cup crème fraiche
  • Salt
  • 1 teaspoon dried dill or 1 tablespoon fresh dill
  • ¼ cup parsley, chopped

In a large frying pan, heat the two tablespoons olive oil. Add the mushrooms and sauté on medium high heat for 4 to 5 minutes. Saute till the excess moisture evaporates and the mushrooms begin to turn golden brown. Add garlic and salt. Saute for another 3 to 4 minutes and take out of the pan and keep aside.

Reheat the pan with one tablespoon olive oil and brown the beef pieces in two batches on high heat using the remaining olive oil for the next batch. Saute on both sides for a minute or two. Take the pieces out of the pan and keep aside.

Reheat the pan with two tablespoons olive oil. Add the onions and sauté on a medium heat for 3 to 4 minutes till the onions are soft and translucent. Add the tomato paste and flour. Saute for a minute. Add the wine, scraping off all the bits from the bottom of the pan. Add the beef or chicken broth and whisk the liquid in making sure no lumps are formed. Add the mushrooms and beef pieces into the pan. Mix well and add the crème fraiche. Taste for seasonings and add salt in necessary. Garnish with dill and parsley.

Serve on top of a garlic toast.
Beef Stroganoff

Chicken and Mushroom Ragu

Chicken and Mushroom Ragu

  • 2 tablespoons extra virgin olive oil
  • 1 pound dark meat ground chicken
  • 10 ounces cremini mushrooms, chopped
  • 2 tablespoons fresh thyme
  • 4 garlic cloves, minced
  • 2 medium shallots, chopped
  • ½ cup red wine
  • 2 cups marinara sauce
  • ½ pound cooked pasta
  • Salt

Heat a large frying pan with olive oil. Add the ground chicken and separate with a wooden spoon while sautéing over medium heat for 2 to 3 minutes. Add the mushrooms and saute for 3 to 4 minutes. Add the thyme, garlic and shallots. Saute for 3 to 4 minutes and add the wine. Mix well and scrape the bottom. Add the marinara sauce and cook for ten minutes on a simmer with the lid on. Add the cooked pasta and mix well. Check for seasonings and serve hot.

Hanger Steak with Caramelized Onions, Roasted Potatoes, Gorgonzola and Red Wine Demi

Hanger steak6

  • 1-2 pounds hanger steak
  • Salt
  • Coarse black pepper
  • 1 tablespoon extra light olive oil

Generously sprinkle salt and pepper, pressing the spices down with your palm. Keep aside.
Heat a large non-stick frying pan. Add the olive oil and sear the hanger steak on each side for 3 to 4 minutes each. Take out and cover with aluminum foil and place on a cutting board. Let it sit for about 15 minutes. Slice once the meat has rested. Reheat the slices according to every ones taste right before serving.

Hanger steak4

Hanger steak3

Caramelized Onions

  • 1 large yellow onion, sliced thin
  • 1 tablespoon extra olive oil
  • 1 teaspoon salt
  • ½ teaspoon sugar

Heat a small non-stick frying pan. Add the olive oil and sliced onion and cook on a medium low heat. Add the salt and sugar. Cook for 30 minutes till the onion slices are translucent and golden brown. Keep aside.

Roasted Potatoes

  • 3 to 4 medium yellow potatoes, cut into a half inch dice
  • 2 tablespoons extra light olive oil
  • 1 teaspoon salt
  • Pepper

Hanger steak2

Heat a medium non-stick frying pan. Add the olive oil and the potatoes. Cook on a medium heat till the potatoes are cooked and golden brown- about 15 minutes. Add salt and pepper. Keep warm.

  • ½ cup gorgonzola cheese, crumbled

Red Wine Demi-Glace

  • ½ cup red wine
  • 2 cups beef broth
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 shallot, minced
  • Salt
  • Pepper

Heat a medium frying pan and add the butter. Saute the shallots on a medium heat for 2-3 minutes. Add the flour and cook for a minute. Whisk in the wine and beef broth, making sure no lumps are formed. Bring to a boil and lower the heat to medium. Let simmer for about 1 hour, until reduced by 1/3, stirring occasionally. Keep warm.

Hanger steak

Buttered Haricots Verts

  • 1 pound trimmed French green beans
  • 1 tablespoon butter
  • Salt
  • Pepper

Bring some salted water to a boil and blanche the beans for a minute in boiling water. Take out and add to chilled water with ice to shock the beans to stop the cooking process. Drain and pat dry.
Heat a medium frying pan and add the butter. Add the blanched green beans and sauté well for 3 to 4 minutes. Add salt and pepper and keep warm.

Hanger steak5

To assemble, place the steak slices on a plate. Add the caramelized onions and potatoes on top. Place the green beans on the side. Sprinkle gorgonzola cheese and drizzle demi-glace on top.

Pasta Primavera with Wine Sauce

Meatless Monday continues with this delicious pasta primavera I made with a wine sauce. I served it on top of healthy whole wheat spaghetti! It was yum!

  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh thyme
  • 1 cup Cremini mushrooms, cleaned and chopped into quarters
  • 1 cup Shiitake mushrooms, cleaned and chopped into 2 inch pieces
  • 1 medium red pepper, chopped
  • Salt
  • 2 garlic cloves, grated
  • 1 cup zucchini, chopped
  • 1 cup dry red wine
  • 3 cups homemade or store brought tomato sauce
  • ½ pound whole wheat spaghetti, cooked al dente
  • Parmigiano Reggiano cheese, grated

Heat a large frying pan with the butter and oil. Add the thyme and both the mushrooms. Saute on medium heat for 4 to 5 minutes. Add the red pepper, salt and garlic. Saute for 2 to 3 minutes and add the zucchini. Saute for a minute and transfer the vegetables to a plate. Deglaze with wine and scrape all the brown bits off and cook the wine down to about half a cup. Add the tomato sauce and bring to a boil and cook for 10 to 15 minutes. Add the vegetables back and check for seasonings. Serve on top of spaghetti and top with cheese.

Braised Short Ribs with Citrus Gremolata

 

I would highly recommend this dish for the holidays. I served it with polenta and it was an amazing dinner. Oh, and don’t forget a copious amount of red wine…

  • 4 pounds short ribs, excess fat removed
  • 2 teaspoons salt
  • Pepper
  • 1 tablespoons fresh thyme, chopped
  • 1 tablespoons fresh rosemary, chopped

Place the short ribs in a large glass dish and sprinkle the salt, pepper, thyme and rosemary. Refrigerate overnight. Take out an hour before cooking.

  • 2 tablespoons extra light olive oil
  • 1 cup carrots, chopped
  • 2 medium onions, chopped
  • 2 ribs celery, chopped
  • 4 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 fresh bay leaf
  • 4 cups chicken broth
  • 2 cups red wine
  • Salt

Preheat oven to 350 degrees F.

Heat a heavy saucepan with the olive oil until smoking. Brown the ribs on both sides for 4 to 5 minutes each in two to three batches. Keep aside. Add the carrots, onions, celery and garlic. Saute on medium heat for 3 to 4 minutes. Add the tomato paste and sauté for minute. Add the flour and sauté for another minute. Add the thyme, rosemary and bay leaf. Add the chicken broth and red wine and bring to a boil. Add the ribs back into the liquid and transfer to the oven. Bake for 2 to 3 hours or till the meat is falling off the bone.
Take out of oven and take the ribs out onto a platter. Strain the braising liquid and squeeze all the moisture out of the solids. Discard the solids and return the liquid to the saucepan. Reduce to desired consistency- there should be about a cup and a half to two cups of liquid remaining. Check for seasonings and return the ribs back into the liquid. Top with gremolata and serve.

Citrus Gremolata

  • 1 tablespoon thyme, chopped
  • 1 tablespoon rosemary, chopped
  • 1/3 cup parsley, chopped
  • 2 garlic cloves, chopped
  • Zest of one lemon
  • Zest of two clementines or half a navel orange

Mix all the ingredients in a small bowl, cover and keep aside.

Chicken and Mushroom Ragu on Herb Polenta

Delicious chicken stew over polenta…

  • 1 pound chicken thighs, skinned
  • 2 tablespoons olive oil
  • ¼ cup pancetta, chopped
  • Salt
  • Pepper

Heat a saucepan with the olive oil on high. Add the pancetta and sauté for a minute. Brown the chicken for 2 to 3 minutes of each side. Sprinkle salt while browning. Take the chicken pieces out and keep aside.

  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 pound cremini mushrooms, sliced
  • 1 large shallot, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons all-purpose flour
  • 1 cup red wine
  • 2 cups chicken broth
  • Salt

Add the herbs in the pancetta mixture with the mushrooms. Saute on high heat till the mushrooms have cooked down including the excess liquid. Add the shallot and garlic. Saute for a minute and add the flour. Cook the flour for a minute and add the red wine. Scrape all the brown bits off the bottom and add the chicken broth. Add the chicken pieces and bring to a boil. Lower the heat to a simmer and cook for 20 minutes with the lid on. Take the lid off and make sure the chicken is tender and juicy. Turn the heat up and bring to a boil and cook till the dish reaches desired consistency.

Herb Polenta with Gruyere

  • 1 cup fine polenta
  • 1½ cups milk
  • 1½ cups chicken broth
  • 1 sprig thyme
  • 1 sprig rosemary
  • 2 teaspoons salt
  • 1 cup aged Gruyere cheese, grated

Bring the milk and broth. Add the herbs and salt. Slowly add the polenta whisking at the same time, stirring till it thickens. Turn the heat off and add the cheese. Mix well and check for seasonings. Serve with the chicken and mushroom ragu.

Julia Child’s Coq Au Vin- My Version

My take on Julia Child’s classic… try it…

  • 2-3 pound whole chicken, cut into 8 pieces and skin removed
  • Salt
  • Pepper
  • 1/3 cup bacon, cut into a small dice
  • 1 tablespoon extra virgin olive oil
  • 2 (10 oz) packs of cremini mushrooms, sliced
  • 1 tablespoon extra virgin olive oil
  • 1 large yellow onion, sliced thin
  • 4 garlic cloves, minced
  • 2 tablespoons fresh thyme
  • 2 tablespoons tomato paste
  • ¼ cup cognac
  • 2 cups red wine (pinot noir, zinfandel- any light red wine)
  • 3 cups chicken broth
  • 2 tablespoons flour
  • 2 tablespoons olive oil
  • Salt
  • ¼ cup fresh parsley, chopped

Heat a large Dutch oven with one tablespoon extra virgin olive oil. Add the bacon bits and sauté on medium heat till the bits are golden brown. Take the bacon out and keep aside. Add the chicken pieces in two batches and brown on both side, sprinkling salt and pepper. Take the chicken pieces out and keep aside.
Reheat the pan and add one tablespoon extra virgin olive oil. Add the mushrooms and sauté on high heat till they are golden brown- about 7 to 8 minutes. Take the mushrooms out and keep aside. Add the onions and garlic. Saute on medium high heat till the onions are soft and translucent- about 3-4 minutes. Add the fresh thyme and tomato paste. Saute for a minute and add the cognac. Scrape all the bits off the bottom and mix for 30 seconds and add the red wine and the chicken broth. Bring to a boil on high heat and add the chicken pieces. Bring back to a boil, lower the heat to a simmer and cover with lid. Take out the two breast pieces after about 20 minutes and keep aside. Continue to cook the rest for another 30 minutes. Take out the chicken pieces with the breast pieces. Bring the sauce to a boil and reduce to about 2½ cups. In the meantime add the flour and oil to a small bowl. Mix well and add to the simmering sauce, whisking it in to avoid lumps. Bring to a boil. Taste for seasonings and add salt if needed. Add the mushrooms and chicken pieces. Top with the bacon bits and chopped parsley.
Serve on top of toasted baguette slices rubbed with fresh garlic. Serve with the same red wine you used for the sauce.

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