Wine Anthology is pleased to announce it's newest addition in 2009 "Wine Recipes." If you're looking for a snack, or want to impress friends, start off by pairing your wines and food correctly.
We will be adding new recipes daily so make sure you come and check them out.
Even better, if you have a recipe you would like to share, email me at alex@wineanthology.com with your recipe and name so I can give you credit.
Rec 0001:
Fava beans are what make this recipe unique and complex. They’re soft texture and nutty, slightly bitter flavor compliment the sweetness of the sausage and basil. Plus, they are high in fiber, iron, and protein, making the sausage seem less sinful. Preparing fava beans can be a chore, however. For this recipe you must string and shuck them from their pods, then parboil them and remove them from their wax-like shells before adding them to the skillet. This recipe serves two- double it for a great family dinner!
Pair this recipe with Il Poggiolino Riserva
2 tbsp softened butter or olive oil
1 lb box traditional penne (ridges help to hold sauce, but any pasta will do)
1 cup shelled fava beans (about a pound unshelled)
1 large or 2 small links sweet Italian sausage (½ lb +)
½ medium white onion, chopped
½ clove garlic, minced
2 small pieces dried red pepper
1 tbsp basil leaves, chopped
½ cup arugula leaves
1. Sautee’ onion, garlic, and pepper in medium skillet.
2. Set water to boil for pasta.
3. Brown sausage in onions, garlic, and pepper.
4. Add fava beans and water to skillet, cover and simmer until beans are tender.
5. Boil pasta.
6. Chop or grind cooked sausage and place back into skillet, then add arugula and toss. Season additionally to taste.
7. Serve over pasta, drizzling with olive oil or butter to taste.
Rec 0002:
1 ¼ lb bottom round steak
2 cups beef stock
4 shallots sliced thin
3 large cloves of garlic sliced very thinly
1 tbsp olive oil
2 tbsp course grained mustard
2 tbsp Dijon mustard
½ cup brandy
6 juniper berries
4 sun dried tomatoes, not in oil, cut into strips
1 bay leaf
Preheat oven to 325 degrees F. Brown steak in olive oil in a deep skillet. Set steak on draining rack or paper towels. Pour out oil and grease from pan and add brandy, return to heat and reduce to a syrup, scraping up any pieces of steak griddle (they’re packed with flavor) still in the pan. Once syrup is thick, stir in beef stock, then add all other ingredients and bring to a boil. Place steak back into skillet with reduction, cover with foil. Bake skillet in oven about 1 ½ hours, flipping every 30 minutes. Remove from oven, let stand for 10 minutes, then slice thin and serve with sauce.
Rec: 0003
Pesto EncrustedSalmon with Butternut Squash and Rice
4 salmon filets, about 6 oz each
4 tbsp pesto
1 cup chicken stock
1 diced onion
1 cup diced butternut squash
1 cup uncooked long grain rice
2 cups of water
1 tbsp butter
grated parmesan cheese
salt and pepper
1 lemon
cilantro or parsley garnish
1) Preheat oven to 400 F.
2) Season salmon filets with salt and pepper. Place on parchmentpaper lined pan and spread pesto over filets. Bake 12 minutes.
3) Combine water and rice. Bring to boil, cover, reduce heat to low and cook 10 minutes. Then add squash and cook for 5 minutes more,or until rice is just cooked. Removefrom heat and rinse.
4) In frying pan, sauté’ onion in butter. Add rice and squash, chicken stock, andparmesan cheese, and cook until stock is absorbed into rice.
Serve salmon over rice with lemon wedges and garnish.Rec: 0004
Spinach Stuffed Solewith Pernod Sauce
4 Sole filets, about 5 oz each
1 cup baby spinach whole
1 small can crab meat
1 shot of Pernod liquor
1 clove garlic, crushed
½ cup chicken stock
½ cup heavy cream
1 tbsp butter
1tbsp chopped onion
1 tsp fennel leaves
salt and pepper
1 lemon
1) Preheat oven at 375 F. Sauté’ garlic and onion in pan with butter for 3 minutes. Add spinach and cook until soft.
2) Remove from heat and add crabmeat and fennel leaves. Mix well.
3) Season sole with salt and pepper, then lay on flat surface.
4) Divide crab meat stuffing into fourths. Spoon one fourth onto each filet.
5) Roll filets over stuffing and secure with a toothpick.
6) Place stuffed filets in roasting pan and douse with chicken stock.
7) Cover with foil and bake for 15 minutes or until fish flakes.
8) Remove filets from roasting pan and keep warm. Place pan over medium heat, add pernod and cream, bring to boil, and reduce sauce to desired consistency.
9) Serve filets with sauce and lemon wedges.
Seared Salmon OverSpinach and Potatoes
4 salmon filets no more than 1 inch thick (wild salmon is recommended)
4 large red skin potatoes
1 small bag of baby spinach (4 servings)
2 shallots, sliced
4 tbsp olive oil
1 tbsp lemon juice
1 tsp chopped dill
salt and pepper
1 lemon
1) Preheat oven to 375 F. Cut potatoes into generous pieces. Sprinkle salt and pepper into 2 tbsp olive oil and use it to coat potatoes.
2) Spread potatoes onto baking pan and roast about 30 minutes,flipping potatoes once or twice to brown evenly.
3) Meanwhile, combine 2 tbsp olive oil, lemon juice, dill and salt and pepper in a bowl and coat filets.
4) Sear filets, 3 minutes on each side, in hot greased pan. If filets don’t cook through they can be placed in oven with potatoes to finish.
5) Sautee’ shallots in a separate pan, add spinach after 1 minute and sauté’ till soft.
6) Serve potatoes and spinach along side salmon or stack potatoes first, then spinach, then salmon filet. Garnish with lemon wedges.
Rec: 0006
Pasta with Broccoli Raab Sauce
½ lb of pasta (penne or linguine works great)
1 lb of fresh broccoli raab leaves, florets, and stem
1/8 lb of leek (white part only)
1 clove garlic
grated pecorino romano or parmesan cheese
dried red chili pepper
1 tsp olive oil (optional)
1) Rinse broccoli raab and trim off extra stem at bottoms. Boil broccoli raab 3-5 minutes or until leaves are soft.
2) Rinse leeks and slice thin. Sautee’ leeks with chili pepper and garlic in a non-stick pan, or use olive oil, leaving pepper and garlic whole.
3) Boil pasta.
4) Strain broccoli raab and puree’ in blender.
5) Add puree’ to leeks. Garlic and pepper can be discarded or sliced into small pieces and left in sauce.
Strain pasta and add to sauce, mix well and serve.Rec: 0007
4 carrots, quartered
2 large onions, quartered
24 shallots, halved
1 large bundle of parsley and 4 bay leaves strung together
2 whole star anise
2 bottles dry red wine
2 tbsp butter
2 tbsp olive oil
sea salt and fresh ground pepper
1 tsp whole black peppercorns
1) Preheat oven to 200 F. In a large cast-iron casserole, brown beef in batches in melted butterand olive oil over medium high flame (about 5 minutes each side).
2) Transfer browned beef immediately to plate and rub with groundpepper and sea salt.
3) Carefully pour about ½ cup of wine into casserole and scrapeup any griddle on the bottom.
4) Place beef in casserole along with all vegetables, parsley andbay leaves, peppercorns, star anise, and submerge in remaining wine.
5) Cover casserole withbuttered wax paper and a lid. Bringwine to boil, then place casserole in oven and braise beef about 3 hours oruntil desired tenderness.
6) Remove from oven. Place beef on a platter. Strainvegetables and any other solids out of wine. Rinse out casserole and return wine to it. Heat wine over medium high flame until reduced by a third. Return steak to wine and casserole and heatthrough, about 10 minutes.
7) Serve beef in wine on rimmed plates.
Rec: 00084 chicken breast halves with bone in
1 cup chicken stock
1 cup dry white wine
2 cups water
1 cup uncooked long grain rice
2 tbsp balsamic vinegar
½ tsp dry ground thyme
½ cup fresh basil chopped coarsely
1/3 cup olive oil
1 pint grape tomatoes
2 bay leaves
salt and freshly ground pepper
1) Fry basil in olive oil in large pan until crisp and aromatic. Remove basil and drain.
2) Discard half of oil and return pan to heat.
3) Season chicken with salt and pepper, then brown chicken in oil on both sides, about 4 minutes per side.
4) Add broth, wine and balsamic vinegar to pan, stir. Sprinkle on bay leaves and thyme. Cover and simmer about 25 minutes over low heat, until sauce is reduced and chicken cooked.
5) While chicken simmers, combine rice and water, bring to a boil. Cover and cook over low heat until water is absorbed.
6) Add tomatoes to chicken and remove pan from heat when tomatoes are just warmed.
7) Serve chicken and sauce over rice, sprinkling fried basil over whole dish.
Rec: 0009
2 lb pork loin boneless
2 shallots chopped very fine
2 granny smith apples peeled and chopped fine
1 tbsp mustard
2 tbsp butter softened
2 tbsp light brown sugar
1 tsp salt
½ tsp ground cloves
½ tsp ground ginger
1 yard of string, not synthetic, for tying pork loin
1) Preheat oven to 325 F. Mix shallots, apples, mustard, butter, and brown sugar for stuffing.
2) Open pork loin for stuffing- this can be done two different ways. You can roll cut it, filleting it lengthwise as you roll it until you have one wide, flat sheet of pork about ½ inch thick. The easier way to do this is to slice the loin lengthwise right down the middle, stopping the knife almost an inch from its bottom. Then unfold the loin and pound the thick sides with the flat end of a meat mallet, starting from the thickest part and working your way to the edges until you have a uniform thickness of about a half-inch throughout the meat.
3) Mix salt, ginger, and cloves and rub mixure over opened loin.
4) Spread stuffing over opened loin. Roll loin back up, squeezing it tightly and tucking edges in as you roll it. Ladder tie rolled loin with string or cut string into 4 pieces and tie loin shut, keeping space between ties even.
5) Bake pork loin in shallow pan on center rack of oven about 1 1/2 hours, basting it with drippings a few times and turning it once for even cooking. Remove from oven when internal temperature reaches 155 F. Let stand loosely covered with foil for 15 minutes before slicing.
Rec: 0010
4 boneless chicken breast halves with skin
2 tbsp butter
1 cup of pitted olives, brine-cured (pimento-stuffed manzanilla, picholine, and
green cerignolas will all work)
¼ cup whole almonds
3 tbsp chopped fresh parsley
fresh ground black pepper
1) Cut a 2-inch deep horizontal pocket into each chicken breast half. Halve or quarter olives and stuff each breast with about 2 tsp olives.
2) Heat 1 tbsp butter in large non-stick skillet, medium heat, until foam subsides. Toast almonds in butter 5-7 minutes or until slightly deeper in color. Remove almonds to cool, leaving butter in skillet.
3) Increase heat and brown breast halves in butter, skin-side down, about 8 minutes or until golden. Flip breast halves, top with remaining olives, cover and cook for an additional 5-7 minutes or until just cooked through. Remove chicken and keep warm.
4) Chop almonds, add to skillet along with remaining butter, parsley, 3 tbsp water and pepper to taste. Heat and stir until butter is melted. Serve sauce over chicken
Rec: 0011
1 lb Halibut steak (this works for other light fish as well)
1/3 mild onion, chipped coarsely (Spanish, white)
1 clove garlic, minced
2 tbsp chopped parsley
½ tsp orange peel
¼ cup orange juice
3 lemons
1 tbsp butter or margarine
salt and fresh ground black pepper
1) Preheat oven to 400 F. Arrange fish in baking pan (thaw first if frozen).
2) Sauté’ garlic and onion in butter until tender. Remove from heat, add orange peel, a pinch of salt and a pinch of pepper, and parsley.
3) Drizzle fish with orange juice and juice of 1 lemon. Spread garlic and onion mixture over fish. Cover and bake 15-20 minutes or until fish flakes easily.
4) Serve with generous lemon wedges.