Your Cooking Coach
Show MenuHide Menu

Tag: white wine

Scallop Scampi

March 5, 2014

My daughter loves shrimp scampi and scallops- so I made scallop scampi! Why not?? It was delicious…

  • 1 pound scallops, cleaned
  • Sprinkle of salt
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 4 garlic cloves, grated
  • 2 teaspoons capers, smashed
  • Juice of half a lemon
  • Zest of a lemon
  • ½ cup white wine
  • ½ cup chicken broth
  • 1 tablespoon all purpose flour
  • Salt
  • ½ cup parsley, chopped

Take one tablespoon butter and mix with one tablespoon flour. Mix well and keep aside.

Heat the olive oil and remaining butter in a non-stick frying pan. Brown the scallops about a minute each on high heat on both sides. Take out of the pan and keep aside. Reheat the pan and add the garlic, capers, lemon juice and white wine. Bring to a boil. Add the chicken broth and bring to a boil. Add the butter and flour mixture and mix well. Bring to a boil till the liquid becomes thick. Add the scallops and cook on a simmer for a few minutes till they are cooked- but not over cooked. Check for seasonings and garnish with parsley and lemon zest. Serve with pasta or garlic bread.

 

 

Spinach Quinoa Risotto

January 7, 2014

Spinach Quinoa Risotto

Quinoa is a great way to incorporate a healthy starch. I haven’t used it a whole lot but thought making it risotto style should be quite delicious. I saw someone making it on food tv and thought it was a great idea.

I started with some yummy extra virgin olive oil, shallots and garlic. I sautéed them for a bit and added the quinoa and some white wine. Unlike Arborio rice, this grain takes just ten to twelve minutes to cook. It also takes less liquid. In order to keep with the vegetarian theme, one can add vegetable or even mushroom stock.

I then added fresh baby spinach, some half and half and grated cheese. The dish can be eaten on its own and served with some roasted vegetables or some delicious lentils or beans.

It was a delicious dish- I couldn’t tell I was eating any thing other than risotto.. This is a great way to incorporate quinoa into your kids diets…

  • 2 tablespoons extra virgin olive oil
  • 1 medium shallot, chopped
  • 2 garlic cloves, chopped
  • 1 cup quinoa
  • 1 cup white wine
  • 2 cups chicken or vegetable broth
  • 3 to 4 cups baby spinach
  • ¼ cup half and half
  • ¼ cup grated Pecorino Romano cheese
  • Salt

Heat a saucepan with the olive oil. Add the shallot and garlic, sauté on medium heat for 2 to 3 minutes. Add quinoa and stir for a minute. Add the white wine and stir. Add the broth and bring to a boil. Lower the heat to a simmer and cook for 10 to 12 minutes until the grain is tender. Stir the spinach, half and half and cheese. Check for seasoning and add salt. Serve with fish.

Chicken Piccata

September 15, 2013

I am amazed this is the first time I am making chicken piccata. It is quite easy to make and it felt nice to add another chicken dish to my repertoire. We are always looking for more, different chicken dishes to make for our families… well, here is a delicious one.I served it to my daughter with some whole wheat thin spaghetti. I had it just with the veggies and it was quite a substantial meal…

  • 2 tablespoons extra virgin olive oil
  • 1 large shallot, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons butter
  • ½ cup white wine
  • 1 cup chicken broth
  • 2 tablespoons capers
  • Juice of half large lemon
  • ¼ cup fresh Italian parsley, chopped
  • Salt
  • Pepper
  • 4 boneless, skinless chicken breasts, pounded thin into cutlets (or cutlets can be purchased from the store), sprinkled with salt and pepper
  • ½ cup all purpose flour
  • ¼ cup Parmigiano Reggiano, shredded
  • 1 teaspoon salt
  • 1 teaspoon pepper

Heat a large frying pan with the olive oil. Add the shallot and garlic. Saute on medium heat for 2 to 3 minutes or till translucent. Take out with a slotted spoon and keep aside. In the meantime dredge the chicken cutlets into the flour. Add butter to the frying pan and brown the chicken cutlets for about 3 minutes on each side on medium high heat. Keep aside and cover with foil. Add the white wine, chicken broth, capers and lemon juice to the frying pan. Bring to a boil and scrape up the brown bits from the bottom. Add the shallot and garlic mixture. Return the chicken pieces back and bring to a boil. Lower to a simmer and cook for 3 to 4 minutes or till the chicken pieces are cooked through and the liquid has reduced by about one-third. Add the chopped parsley and check for salt and pepper. Serve hot with pasta, rice or salad.

Bolognese Sauce with Spaghetti

July 21, 2013

I would highly recommend this recipe for bolognese sauce- it is easy to make and really delicious! The pancetta and sausage flavor it amazing.. definitely worth a try…

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 2 tablespoons fresh rosemary
  • 2 to 3 sprigs fresh thyme
  • ½ cup pancetta, chopped
  • 1 pound ground beef
  • 2 large Italian sausage links, meat taken out of the casings
  • ½ cup dry white wine
  • 2 tablespoons tomato paste
  • 2 cups tomato sauce
  • 1 cup beef or chicken broth
  • 2 cups whole milk
  • Salt
  • Pepper
  • ½ pound spaghetti, cooked al dente

Heat a heavy saucepan with the olive oil. Add the onion, carrot, celery, rosemary and thyme. Stir and sauté on medium heat for 5 minutes. Add one teaspoon of salt. Add the pancetta and sauté on medium heat till the vegetables are soft and pancetta is crispy. Add the beef and sausage and separate vigorously with the back of a wooden spoon while stirring. Saute for 3 to 4 minutes on medium high heat. Add the white wine and scrape off all the golden brown bits from the bottom. Add the tomato paste and sauté for a minute. Add the tomato sauce, broth and milk. Bring to a boil and simmer on medium low heat with lid on for 2 hours. Stir every 15 minutes or so to check the consistency. Once the consistency is according to taste, check for seasonings and serve with spaghetti.

Tuscan Style Cannellini Beans and Tomato Ragu

December 19, 2012

Cannelini Ragu This ragu is delicious and very easy to make. I decided to make it dried beans and soaked them overnight, but you can definitely make them with the canned variety. The dried beans give the dish a bit more depth of flavor but the canned ones are very comparable.

I started with pancetta, onion, celery, carrots and garlic. I got fresh herbs from my backyard including rosemary, thyme and sage. I always buy San Marzano tomatoes which are special ones grown in Italy and have an amazing flavor. Some white wine and chicken broth later, I had a start to a very delicious stew. I let it cook for a couple of hours. The good thing about this dish is you can make it in advance. In fact it will taste better the next day as all the flavors will have a chance to marry.

Make this ragu with the lamb roast and have a wonderful holiday.
read more …

Creamy Shrimp With Penne

September 23, 2012

Creamy Shrimp Penne

  • 1 to ½ pound penne, cooked al dente
  • 2 tablespoons extra virgin olive oil
  • 1 medium shallot, chopped
  • 3 garlic cloves, chopped
  • 2 to 3 tablespoons fresh thyme
  • ½ cup white wine
  • ½ cup clam juice
  • 2 cups homemade tomato sauce or a 28 oz can of crushed tomatoes
  • ½ cup half and half
  • 1 pound medium shrimp, deveined and peeled
  • Salt

Heat a wide saucepan with olive oil. Add the shallot, garlic and thyme and sauté on medium heat for 2 to 3 minutes. Add the white wine and clam juice to deglaze. Bring to a boil and add the tomato sauce. Bring to a boil and simmer for ten minutes. Lower the heat and add the half and half and shrimp. Cook for 6 to 7 minutes or till the shrimp are cooked. Add salt and cooked penne. Mix well and check for seasonings. Serve hot.

Linguini with Shrimp Scampi

June 20, 2012

Linguini with Shrimp Scampi Scampi dish number two.. you have probably guessed by now.. yes, we love scampi in our house. This one had dill in it….

  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 1 large shallot, chopped
  • 6 to 7 garlic cloves, grated
  • ½ cup dry white wine
  • 1 pound medium or large shrimp, cleaned
  • ½ pound linguini, cooked al dente with ½ cup pasta water
  • Salt
  • ½ cup parsley, chopped
  • ½ cup dill, chopped

Heat a pan with the butter and olive oil on medium heat. Add the shallot and garlic. Saute on medium to low heat for 2 to 3 minutes. Add white wine and shrimp. Mix well and add the pasta including the pasta water and salt. Mix well and cover with lid for 5 minutes or till the shrimp is cooked but not over done. Check for seasonings and add parsley and dill for garnish.