Cooking Wine

Poulet Saute΄

May 20, 2012

Poulet Saute΄

Poulet Saute΄ is such an easy French dish to prepare.  There is, however, a standard procedure for preparing this delicious chicken dish.  First the pieces of chicken are dusted with salt and pepper.  Then they are cooked in butter transferred from the skillet where a sauce is made.  The chicken is then returned to the skillet and cooked, covered, until the chicken is nice and tender.  That is pretty much all there is to it. 



3 Pound Chicken Cut Into Pieces

1 Tablespoon Kosher Salt

1 Tablespoon Freshly Ground Pepper

6 Tablespoons Butter

3 Tablespoons Olive Oil

5 Tablespoons Finely Chopped Shallots

1/4 Cup Dry White Wine

2 Tablespoons Unbleached Flour

1 1/2 Cups Chicken Stock

1 Bay Leaf

3 Tablespoons Fresh Lemon Juice


Put the chicken pieces on a baking sheet and sprinkle each side with the salt and pepper.  In an extra large skillet add 4 tablespoons of the butter and 3 tablespoons of the olive oil and heat over a medium heat.  When the oil and butter are hot, but not brown, add the chicken pieces in one layer.  Your skillet should be large enough to hold all of the chicken in one layer.  Cook over the medium heat for 5 minutes until the chicken is quite brown on one side.  Turn the pieces over and cook for another 5 minutes until the brown.  Turn the heat down to low and remove the chicken pieces to a large bowl and set aside.  Pour off most of the fat from the skillet, but try very hard not to pour out the brown cooking particles that have mixed with the fat.  Add the remaining butter to the skillet and when it has melted add the shallots.  Stir them briefly and do not let the shallots burn.  When the shallots have briefly cooked add the white wine and cook until the wine has nearly evaporated.  Still do not brown the shallots.  Sprinkle the flour over the skillet and continue to stir while add the chicken stock.  When thick and smooth add the bay leaf.  Transfer the chicken back to the skillet and simmer, covered, for 15 minutes.  Turn the chicken pieces and simmer, covered, for another 15 minutes.  You will want the chicken to be tender.  Stir in the lemon juices and cook for another 2 minutes.  Remove from the heat and transfer chicken & sauce to a serving dish.  Serve with mashed potatoes or pasta.  Serves 4

Grilled Teriyaki Pork Chops

May 7, 2012

Grilled Teriyaki Pork Chops


This recipe is perfect for a spring or summer menu.  These pork chops can be served with asparagus, fried rice or stir fried vegetables.  I like to serve iced tea and fruit for dessert to keep the dinner cool.



4 (1 inch thick) Pork Chops

¼ Cup Teriyaki Sauce

¼ Cup White Wine

3 Tablespoons Honey

2 Cloves Minced Garlic


Combine the teriyaki sauce, wine, honey and garlic in a large baking dish.  Reserve a bit for basting.  Add the pork chops and turn to coat.  You want the pork chops to be fully covered in the sauce.  Put in the refrigerator for 5 hours or overnight.  Prepare your grill or preheat your broiler.  I like to broil these pork chops 5 inches from the heat.  Baste occasionally with the marinade and turn once.  Cook for 15 to 20 minutes until the juices run clear.  Serves 4


Fiesta Shrimp Bisque

April 21, 2012

Fiesta Shrimp Bisque


If you like lobster bisque then you will love Fiesta Shrimp Bisque.  If you don’t have shrimp you can substitute any shellfish to this bisque (clams or mussels).  If you have a shellfish allergy then use a favorite fish instead of the shrimp.  Serve with a crisp green salad for a simple but special meal. 



1 Chopped Onion

1 Tablespoon Olive Oil

3 Minced Garlic Cloves

1 Tablespoon Unbleached Flour

1 Cup White Wine

½ Cup Heavy Whipping Cream

2 Tablespoon Chicken Bouillon

1 Tablespoon Chili Powder

1/2 Teaspoon Cumin

1/2 Teaspoon Coriander

1/2 Pound Uncooked Shrimp (Peeled & Deveined)

1/2 Cup Sour Cream

Chopped Parsley or Chopped Cilantro for Garnish


In a medium size saucepan sauté the onions in the olive oil for 2 minutes until tender.  Add the garlic and cook 1 minute longer.  Stir in the flour until blended.  Stir in the white wine, cream, bouillon, chili powder, cumin, coriander and salt.  Bring to a boil.  Reduce the heat to a simmer.  Cover with a lid and simmer for 6 minutes.  Cut the shrimp into bite size pieces.  Add the shrimp to the soup.  Simmer for 10 minutes.  The shrimp should turn pink at this point.  Be careful not to overcook the shrimp or they become chewy.  Take a small bowl and gradually add the sour cream into 1/2 cup of the hot soup.  Return to the saucepan and stir constantly.  Cook for another 3 minutes to heat through, but do not bring to a boil.  Remove from the heat and place into bowls.  Top with parsley or cilantro.  Serves 2

White Bean Soup

January 2, 2012

White Bean Soup

Soup is as old as the art of cooking. In fact, it goes back to ages before cooking was an art at all. – Betty Crocker


¼ Cup Olive Oil

2 Cups Chopped Red Onion

1 Chopped Carrot

1 Chopped Celery Stalk

2 Cups Chopped Fennel

¼ Pound Diced Pancetta

5 Cloves Chopped Garlic

12 Cups Chicken Broth

3 Cups White Wine

15 Ounces Roasted Red Peppers

1 Large Diced Tomato

1 Tablespoon Sea Salt

1 Teaspoon Freshly Ground Pepper

1 Pound Dried Cannellini Beans (Soaked Overnight)

In a large stockpot over a medium high heat, heat the olive oil until hot. Add the onions, fennel, carrot, celery and garlic. Cook for 6 minutes until vegetables are soft. Add the tomatoes, pancetta and tomatoes. Cook for another 4 minutes. Add the salt and ground pepper. Cook for another minute. Add the chicken broth, white wine and cannellini beans. Bring to a boil for 5 minutes. Turn the heat down to low and simmer for 2 hours. If you need to add more water, feel free to add as much as you wish. The beans should be tender. If the beans are still a bit hard cook the soup for a bit longer until the beans are soft, but not mushy. When done remove from the heat and serve hot. Serves 6

Fettuccine Alla Carbonara

December 30, 2011

Fettuccine Alla Carbonara


1 Pound Fettuccine

8 Strips Bacon

8 Ounces Unsalted Butter

2 Tablespoons Finely Chopped Onion

6 Ounces Thickly Sliced Prosciutto

1 Tablespoon Finely Chopped Parsley

½ Cup White Wine

½ Cup Heavy Cream

½ Cup Milk

½ Cup Grated Parmesan Cheese

1 Egg Yolk

½ Teaspoon Freshly Ground Pepper

While the water is set up to boil, cook the bacon and drain it thoroughly. Cut the prosciutto and bacon into half inch squares. Melt the butter in a medium size saucepan. Add the minced onion and sauté over a low heat until the onion is translucent. Add the cut up bacon and prosciutto and stir over a low heat for 3 to 4 minutes. Pour the wine into the saucepan and raise the heat to bring the mixture to a low boil for 5 minutes while stirring. Add the cream and milk and bring to a low boil again for 5 minutes. Cook and drain the fettuccine. Lower the heat and add the parsley and ½ of the grated Parmesan cheese. Pour the mixture over the boiled and drained fettuccine. Add the whisked egg yolk and toss the pasta and sauce together thoroughly. Add the grated cheese and freshly ground pepper. Serve immediately. Serves 4

Italian Mushroom Risotto

November 4, 2011

Italian Mushroom Risotto

This is such a simple yet elegant dish to make. If you want to impress your friends and family then serve them this Italian Mushroom Risotto dish. Works as a side dish or a main course.


½ Ounce Dried Porcini Mushrooms

14 Ounces Chicken or Vegetable Broth

2 Tablespoons Butter

1 Pound Sliced White Mushrooms

¼ Teaspoon Freshly Ground Pepper

½ Teaspoon Kosher Salt

1/8 Teaspoon Dried Thyme

1 Tablespoon Olive Oil

1 Finely Chopped Small Onion

2 Cups Arborio Rice

½ Cup Dry White Wine

½ Cup Freshly Grated Parmesan Cheese

2 Tablespoons Chopped Fresh Parsley

Take the dried porcini mushrooms and combine the mushroom with ½ cup of boiling water in a small bowl. Let stand for 30 minutes. With a spoon remove the mushrooms, dry and chop. Strain the soaking liquid through a sieve. Heat the vegetable or chicken broth, 3 ½ cup water and porcini mushroom liquid to a boiling over a high heat in a medium saucepan. Reduce to a simmer and cover. In a separate medium saucepan, melt the butter over a medium heat. Add the white mushrooms, pepper, salt and thyme. Cook for 10 minutes. Stir occasionally. Stir in the porcini. Transfer the mushroom mixture to a bowl. Set aside. In the same saucepan, heat the olive oil over a medium heat. Add the onions and cook for 5 minutes. Add the rice and cook, stirring often, until the grains are opaque. Add the white wine and cook until absorbed. Add 12 cup of the simmering broth and stir until absorbed. Continue cooking, adding more both ½ cup at a time. Stir after each addition. Cook for 25 minutes until all the liquid is absorbed and the rice is tender and creamy but still firm. Stir in the mushroom mixture and Parmesan cheese. Heat through and stir in the parsley. Serves 4 main dishes.

Portuguese Fish Stew

October 13, 2011

Portuguese Fish Stew

This recipe is for my best friend in the whole world whose family came from Portugal. The Portuguese are great lovers of fish have created simple but delicious seafood recipes over many years. I think you will like this version of Portuguese Fish Stew.


1 Pound Salt Cod

1 Cup Olive Oil

2 Large Chopped Onions

3 Chopped Garlic Cloves

3 Medium Peeled & Diced Potatoes

1 Medium Peeled & Diced Carrot

5 Peeled, Seeded & Sliced Tomatoes

½ Cup Chopped Parsley

1 Cup White Wine

½ Teaspoon Freshly Ground Pepper

1 Teaspoon Dried Thyme

¼ Teaspoon Kosher Salt

Soak the cod in water for 24 hours. Change the water two or three times. Drain the cod and cut in 2 inch rectangles. In a medium cooking pot place the cut cod and bring 6 cups of water to a boil. Turn the heat to medium low and simmer for 15 minutes. Drain the cod and remove the skin and any small bones. Break the fish into flakes and set aside. Heat the olive oil in a large skillet over a medium high heat. When the skillet is hot stir in the chopped onions, carrot, garlic and potatoes. Cook for 3 minutes until the onions are translucent. Add the cod, tomatoes, parsley and wine. Season with the thyme, pepper and salt. Cover the skillet and simmer on a low heat for 2 ½ hours. The fish should be extremely tender. Serves 4

Steamed Mussels In White Wine

September 27, 2011

Steamed Mussels In White Wine


1 Large Finely Chopped Shallot

1/3 Cup Finely Chopped Onion

¼ Cup Dry White Wine

4 Tablespoons Unsalted Butter

1 Tablespoon White Wine Vinegar

4 ½ Pounds Mussels

½ Teaspoon Freshly Ground Black Pepper

2 Tablespoons Chopped Flat Leaf Parsley

Scrub and debeard the mussels. Place the shallot, onions, wine, butter and vinegar in a large heavy pot. Add the mussels. Cover and bring to a boil. Cook for 3 to 5 minutes. Throw away any mussels that don’t open up. Put a strainer line with a double layer of cheesecloth over a large bowl and set aside. Using a slotted spoon transfer the mussels to a large bowl. Pour the liquid that is in the pot through the cheesecloth in the strainer. Once all the liquid has gone through the strainer season with the black pepper and pour over the mussels. Sprinkle with parsley and serve with toasted bread. Serves 4

Watermelon and Persecco Parfaits

August 10, 2011

Watermelon and Persecco Parfaits

This adult dessert is cool and refreshing. It is great for those hot evenings and very easy to make. Watermelon is one of the ultimate tastes of summer and everything gets better with Persecco.


4 Cups Diced Watermelon (Remove The Seeds Or Use Seedless)

1 ½ Cups Fresh Raspberries

Zest of 1 Lemon

2 Cups Persecco

2 Tablespoons Chambord Liquor

Layer the watermelon and raspberries in 4 parfait glasses. In a glass pitcher combine the Prosecco, Chambord and lemon zest. Stir and quickly pour over the parfaits. Serve immediately. Serves 4

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