Tag: white wine
Wild Mushroom Risotto with Sauteed Scallops
- 2 tablespoons extra virgin olive oil
- 1 10oz pack of cremini mushroom, sliced
- ¼ pound shitaki mushrooms, sliced
- 3 to 4 sprigs of fresh thyme
- Salt
- 1 cup Arborio rice
- ½ cup a dry white wine
- 4 cups chicken or mushroom broth, heated in a saucepan
- ¼ cup half and half
- ½ cup shredded pecorino romano
- 2 teaspoons white truffle paste
Heat a large frying pan with the olive oil. Add the mushrooms and thyme sprigs. Saute on medium high heat for 7 to 8 minutes or till the mushrooms begin to wilt and the moisture begins to cook away. Add one teaspoon salt and mix well. Add the Arborio rice and sauté for a minute. Add the wine and mix well on medium heat till the liquid dissipates. Add a large ladle of chicken broth and repeat the process till all the broth is used and the rice is cooked al dente and creamy. The process should take about 15 to 20 minutes.
Finish the risotto with half and half, pecorino cheese and the white truffle paste. Mix well and taste for seasonings. Serve with scallops on top.
- 1 pound large scallops, about 11 to 12
- Salt
- Pepper
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
Heat a large non-stick frying pan. Add the olive oil and add the scallops. Saute 3 to 4 minutes on each side. Drizzle the lemon juice. Serve on top of risotto.
Beef Stroganoff
- 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.
Spinach Quinoa Risotto
- 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.
Healthy Shrimp Bisque
- 12 ounces jumbo shrimp, deveined and shelled
- 1 tablespoons extra virgin olive oil
- Salt
Heat a large saucepan with the olive oil. Saute the shrimp on high heat for 30 seconds on each side. Sprinkle salt and take out onto a lined platter. Cut each shrimp into three and keep aside.
- ¼ cup pancetta, chopped
- 2 large shallots, chopped
- 2 large garlic cloves, chopped
- ½ cup carrots, chopped
- 3 sprigs fresh thyme
- ¼ cup tomato paste
- ¼ cup all-purpose flour
- ½ cup white wine
- 1½ cups seafood or shrimp broth
- 1½ cups low-fat milk
- Salt
- ¼ cup half and half
- Juice of half a lemon
Add the pancetta into the same saucepan and sauté over medium heat for 2 to 3 minutes. Add the shallots, garlic and carrots. Saute for another 2 minutes. Add the thyme and tomato paste and cook for 2 minutes. Add the flour and cook for another 2 to 3 minutes. Add the white wine and scrape off the brown bits from the bottom. Add the broth and milk. Whisk the liquid on high heat and bring to a boil making sure all the lumps are smoothed away. Lower the heat and cook for 10 to 15 minutes. Add the shrimp pieces and cook for 2 to 3 minutes making sure the shrimp is cooked. Add the half and half and turn the heat off. Check for seasonings and add salt if necessary. Add the lemon juice and serve hot with crusty bread.
Shrimp and Sausage Gumbo
- 1 pound jumbo shrimp, cleaned
- 2 teaspoons bay seasoning
- Salt
- 1 pound andouille sausage, casing taken off
Sprinkle the bay seasoning and salt on the shrimp and keep in refrigerator for 2 to 3 hours.
- ¼ cup extra light olive oil
- ¼ cup all-purpose flour
- 1 large yellow onion, chopped
- 3 garlic cloves, chopped
- ½ large green pepper, chopped
- 1 celery stalk, chopped
- 3 to 4 fresh thyme sprigs
- 1 bay leaf
- ½ cup white wine
- 2 cups tomato sauce
- 1½ cups chicken broth
- 2 cups fresh or frozen okra
- Salt
- ½ cup parsley, chopped
Heat the olive oil in a large saucepan. Add the flour and cook on medium heat to create a brownish red roux- it should take about 6 to 7 minutes. Add the onion, garlic, green pepper, celery, thyme and bay. Saute on medium heat for about 10 minutes. Add the white wine, tomato sauce and chicken broth. Add the okra and sausage. Break the sausage with the back of spatula. Bring to a boil and lower the heat. Place the cover and cook for 20 minutes. Take the lid off and cook for another ten minutes. Check for seasonings. Add the shrimp and cook for another 5 to 7 minutes. Garnish with parsley and serve with rice.
Bolognese Sauce with Spaghetti
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.
Scallop Scampi
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.