Chicken Marsala

  Ok, this is one of those recipes that I've wanted to share for literally YEARS, but I've just never gotten around to it. Well, that is until now! It's one of my all time favorite dishes in the whole wide world, and it comes to us from my sister, Jeanie. Aka, My Jeanie. I'm not even sure where she got the recipe, but like I always say, since she's the one who gave it to me, she's the one who gets the credit.
 Years ago, she used to make it all the time, and honestly, every time I helped her make it, I wanted to eat the entire pan of it. It's just SO flavorful! The bacon, the mushrooms, the garlic, the Marsala, what's not to love? The other thing that is worth noting is that I don't remember seeing tomato paste in other recipes, so that's another thing that sets this one apart from the others. It makes it tangy and it thickens the sauce ever so slightly. YUM. It's easy enough for a weeknight dinner, and it's elegant enough for a date night or a special occasion. And anytime you tell people you made Chicken Marsala, everyone says 'ooooooooh!" because it sounds so impressive. But we won't tell them how simple it is to make! That can be our little secret.
 So thanx, My Jeanie, for always inspiring me to be a better cook and for sharing your heart and soul through food. This will always be a favorite!!


1/2 cup all purpose flour
Salt and pepper
4 boneless skinless chicken breasts
3 tbs vegetable oil
3 strips of bacon, finely chopped
8 oz cremini mushrooms, sliced
1 clove of garlic, minced
1 tbs tomato paste
1 1/2 cups sweet Marsala wine
1 1/2 tbs lemon juice, freshly squeezed
3 tbs chilled butter
2 tbs fresh parsley, minced


Place flour in a shallow dish. Place chicken pieces between two pieces of plastic wrap, and gently pound to an even thickness. Season with salt and pepper. Dredge in flour to coat on both sides. Pat off the excess flour.
Heat oil in a large skillet over medium high heat. Add the chicken and cook until lightly golden on both sides, about 10 minutes. Remove chicken from plate and set aside.
Add a little more oil to the skillet, add the bacon and mushrooms. Cook until the bacon is crisp and the mushrooms are brown, about 10 minutes. Stir in the garlic and tomato paste. Cook until the tomato paste begins to brown, about a minute. Add the Marsala wine, scraping up any browned bits. Simmer until reduced and slightly thickened. Stir in the lemon juice along with any accumulated juice from the chicken. Turn the heat to low, and whisk in the cold butter, one piece at a time. Adjust seasoning, if needed. Remove from heat, top with parsley. Spoon sauce over chicken and serve.



Tips:
Use any kind of mushrooms you like. I believe the original recipe used white button mushrooms, but I like cremini mushrooms better, so that's how I roll. I think the original used pancetta instead of bacon, but again, use what you like! You do you!
Be sure to use sweet Marsala instead of dry. That's key!

Spirited Orange Cranberry Sauce

Ok, first, let me start off by saying that this is one of the easiest recipes you will ever try. Here's the thing.. In my family, everyone contributes to our amazing, fabulous, can't-wait-for-it-all-year Thanksgiving dinner. The more experienced cooks will take care of cooking the turkeys (yes, PLURAL), and all of the other sides dishes. The less experienced cooks will do appetizers and dips, etc. The ones who don't cook at all will bring the ice, paper products, egg nog, and booze. Is that how it works in your family? Well, cooking novices, here's the perfect recipe for you! If you're usually someone who doesn't contribute to the dinner, you should give this recipe a try! It's amazingly simple to make, you can do it DAYS in advance, and everyone will be so amazed and impressed that you made this yourself. And seriously, the flavor is just SO much better than your basic cranberry sauce out of a can, I can't even put it into words.
 I originally found this recipe on Allrecipes.com, and it was described as "An easy and slightly different cranberry sauce recipe. Great with turkey or with Brie and crackers." I tweaked it a little, just because I couldn't help myself, and it turned out so great, I couldn't stop eating it. You just throw everything into a pot and let it simmer! Easy, huh? But definitely don't just serve it at Thanksgiving! It goes great with weeknight baked chicken as well! If you like cranberries, I PROMISE you will love it! And everyone will love you for it, especially if you are not known for your cooking skills.
 Try it! And then take a bow.  :)

2 (12 ounce) bags fresh cranberries

2 cups packed dark brown sugar

1 large orange, zested and juiced

1 cup port wine
2 tbs Grand Marnier or other orange liqueur

 Combine all ingredients in a large sauce pot. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Reduce the heat to medium-low, and simmer until the cranberries have popped and the sauce has thickened, about 25 minutes. Let it cool for a bit so it's not piping hot, then pour into a serving bowl and refrigerate several hours or overnight before serving.


Tips:
Be sure to zest the orange before you juice it. It's just easier that way.
I was a little heavy handed with the port wine. I probably added about 2 tbs more than the 1 cup listed. (I'm not really seeing the downside to this, are you?)
This recipe can be doubled if you're cooking for a crowd. Just sayin!
If you're making this for Thanksgiving, you can do it 2 or 3 days ahead and then just keep it in the fridge. It will be perfectly fine for Thanksgiving, and you'll have one less thing on your to-do list!
Don't just serve this in the Fall. When fresh cranberries are in season, buy several bags and throw them in the freezer! They freeze amazingly well, and then you'll have them on hand to make cook throughout the year!

Joey's Chicken and Mushroom Pasta with Red Wine Sauce

Ok, so, if you're one of my faithful readers, you know by now that I like to just throw a bunch of things into a pan and see where it goes. Very often, I forget what I did and then can't recreate the dish, or else it's gone in no time, and then I realize I've forgotten to take a picture of it. Well, this time I remembered to write down the ingredients, remembered to take a picture of it, but forgot to write down how to make it. All I found was the picture and the list of ingredients. Oops. lol Oh well, what can you do. I'm confident, however, that this is what I did. Just by the list of ingredients and knowing  how I would usually cook, I'm pretty sure this is how I did it. Of course, I could make it again just to see if I'm right, but then I'd have an entire pasta dinner, which would go against my current low-carbness. I suppose I could make it again and then invite some people over. Hmm... LOL
 Well, anyway, give it a try and let me know how you like it!


1 lb cut pasta, any kind
4 or 5 boneless chicken breasts
flour, salt and pepper
1 lb assorted mushroom, shitake, button, cremini, portobella
1 onion
3 cloves garlic
olive oil
1 large can crushed tomatoes
1 cup dry red wine
1 cup chicken broth
crushed red pepper
Parmesan cheese, grated
fresh mozzarella cheese
fresh or dried oregano
fresh basil


 Bring a large pot of water to a boil. Add a couple handfuls of salt. Boil pasta until al dente. Meanwhile, cut chicken into small bite sized pieces. In a shallow bowl, combine about a cup of flour, and S&P to taste. Dredge the chicken pieces in the flour then shake off the excess.
 Add a few glugs of olive oil to a large heavy pot. Saute the chicken, working in batches, until the chicken is lightly browned and nearly cooked through. Remove chicken and set aside.
 Add a little more olive oil to the pot. Add sliced mushrooms and onions. Saute for a few minutes until they begin to soften. Add chopped garlic. Saute for another minute or two. Add crushed tomatoes, red wine, chicken broth, and a pinch or two of salt and crushed red pepper flakes. Let it simmer until the sauce reduces and thickens a little. Add the chicken and cooked pasta to the sauce. Simmer until the chicken is cooked through. Adjust seasoning if needed. Toss with a sprinkle of Parmesan cheese, fresh basil, dried oregano, and chunks of fresh mozzarella cheese.

Tips:
Use any kind of cut pasta you like, penne, ziti, rigatoni, all good!
Use any kind of mushrooms. Any combination or just one kind, all good!
The amounts are just guidelines. If you like a lot of garlic, add a lot! so forth.
Be sure to use fresh mozzarella. This is the kind you'll find in a container of water, not the kind that is shrink wrapped. It's much softer and melts much more easily when you toss it with the pasta.

Red Wine-Braised Beef Short Ribs

 When the weather gets really cold, the first thing I want to cook is something warm and cozy, something that cooks for several hours in the oven, and makes the whole house smell good. Whether it's a beef stew or a roast, it always brings back childhood memories of my mom cooking for my family.
 This is a dish that falls into that category. It's delicious and comforting and always hits the spot. It's also perfect for an intimate and elegant dinner, served with a nice glass of wine and some warm freshly baked bread. It looks and sounds impressive, but no one has to know how easy it is to make! TBH, I'm not even sure where I got this recipe. It's very similar to the way I do a Classic Beef Pot Roast, and it always comes out perfectly. I PROMISE you will love this. It's just absolutely one of my favorite dishes of all time.
Enjoy!


4-5 pounds bone-in beef short ribs, cut crosswise into 2-3" pieces
Kosher salt and freshly ground black pepper 
3 tablespoons vegetable oil
3 medium onions, chopped
3 medium carrots, peeled, chopped 
2 ribs celery, chopped 
3 tablespoons all-purpose flour 
1 tablespoon tomato paste 
1 750-ml bottle dry red wine, such as Cabernet Savignon
10 sprigs flat-leaf parsley 
8 sprigs thyme 
4 sprigs oregano 
2 sprigs rosemary 
2 fresh or dried bay leaves 
1 head of garlic, halved crosswise 
4 cups low-salt beef stock 


 Preheat oven to 350°.
Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tbs drippings from pot.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven. Cook until short ribs are tender, 2–2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

Tips:
-Always choose a wine that you would like to drink, and never use anything called "cooking wine."
-If you don't have fresh herbs, go ahead and use dried ones, but fresh herbs are just SO much better in this instance.
-Many recipes of this type only use the aromatics to flavor the sauce but then discard them afterwards. I think that is just wasteful. So I still strain the sauce, but then I save the aromatics and serve the vegetables along with the rest of the dish. I always peel and chop the garlic cloves and I also tie the sprigs of herbs into a bundle for easy removal. (neither of which is required if you are choosing to strain and discard the aromatics.)

 

Classic Beef Stroganoff

 I absolutely LOVE the Olympics. I know, I know, that may be a surprise to some, since I never follow any sports at all. But every two years I'm completely GLUED to the TV for two weeks watching every Olympic event, every personal back story, every medal ceremony, and everything about the host country's culture. It's always SO exciting!
 For the Sochi Olympics, though, I have to say I was a little bit torn. With all of the political controversy surrounding the games (especially since it goes against me personally), I wasn't sure if I would do my usual Olympics blogpost. But in the true spirit of the Olympic Games, I've decided to do as I always do, even though I don't agree with certain beliefs and laws. I've decided to set aside politics, support the athletes, and celebrate the Games by highlighting a classic dish from the host country. And frankly, I don't believe that one man's opinions are that of an entire country, so here we go.
 I did some research and apparently this is one of those dishes that has a million different variations, and no one dish is THE classic. This actually happens quite often with well-known dishes because everyone has a Grandmother who "makes the best in the whole world", and so forth. I always try to find the version that is the most popular, or at least the one that has the most things in common. And I think I've found it! Of course, I've tweaked it here and there, but here we are!
 It's really simple to make, it just takes a little extra time. And it's SO flavorful. For me, it's all about the wine and the sour cream. ABSOLUTELY delicious! It's hearty and comforting and I didn't want to stop eating it, even after I was full. Maybe you can serve it to your family as you watch The Games! Definitely give this one a try.

1 tbs vegetable oil

2 pounds beef chuck roast, cut into 1/2-inch thick strips

salt and pepper to taste

2 tbs butter

1 medium onion, sliced or diced

8oz sliced mushrooms

3 cloves garlic, minced

3 tbss all-purpose flour

1/2 cup dry white wine

1 10oz can beef broth

1 cup sour cream

1 tbs fresh chopped chives

salt and pepper to taste

 

 Season beef generously with salt and pepper. Heat oil in a large skillet over high heat. Add beef to the pan and cook, stirring constantly, until liquid evaporates and meat browns. Remove meat from the pan and set aside. Stir butter, mushrooms and onions into the pan and cook and stir over medium heat until the vegetables are lightly browned. Add garlic and stir for 30 seconds. Stir in flour and cook for 1-2 minutes until incorporated. Stir in wine and beef broth, scraping the bottom of the pan to release any browned bits. Bring to a simmer, cook for 3-4 minutes, until the sauce thickens. Return beef to the pan. Bring to a simmer and cook on low heat for about 1 hour with the lid on, until the beef is tender and the sauce is thick. Stir every 20 minutes scraping up the bottom of the pan to make sure it doesn't burn. After an hour, or when the beef is very tender, stir in sour cream. Stir in chives. Adjust seasoning with salt and pepper, if needed. Serve with rice or buttered noodles.

Tips: I'm not sure if mushrooms are very traditional, but many recipes seem to include them, so why not? Be sure it doesn't burn while it's simmering for an hour. I just used a wooden spoon to scrape up any browned bits on the bottom of the pan as it simmered, and it just kept getting richer and deeper in flavor. LOVE that. If you want to make this ahead, I would follow it right up until it's time to add the sour cream, and then add it right before serving.

Festive Wine Pairings from the Wine Guy!

 If you're looking for advice about wine pairings, I will be the first to tell you that I am NOT the person for the job. What can I say? I don't drink wine! I LOVE cooking with it, and I love what it does to deepen the flavors of a rich savory recipe, but I'm not the guy who can give you advice on your wine choices.
My brother Jimmy, however, is EXACTLY the guy you should be asking! Why? Because he's The Wine Guy! He's a self taught wine FANATIC who works for Roger Wilco Wine and Spirits. He'll tell you which wines go with which courses and he'll also tell you the best deals and how to get the most bang for your buck. He really knows what he's doing!
 Here is his latest article about wine pairings for Thanksgiving. If you're a wine enthusiast, I'm sure you'll find it to be quite informative. To sign up for his monthly newsletter, email him at Thewineguy.rwilco@gmail.com
 Thanx Jim!

 Also sign up for Roger Wilco Wine Guy text alerts. We'll let you know what we are pouring at the store, what's coming up, giveaways and more! Text "wineguy" to 94637 to sign up. The message is free from me but standard text messaging rates will apply from your cellular provider.

 -Jimmy Quaile
Roger Wilco Wine and Spirits
1001 Rt 73 South
Pennsauken, NJ 08110
856-665-3456





Wine Guy fun fact!!
Sarah Josepha Hale, an American magazine editor, persuaded Abraham Lincoln to declare Thanksgiving a national holiday. She is also the author of the nursery rhyme "Mary Had a Little Lamb".

A Festive Flight for Thanksgiving

Is there a wine that can go the distance from start to finish - from appetizers to turkey, stuffing, cranberries, sweet potatoes, through to pie or cheesecake for dessert?  YES.  A sparkling wine.  But I am looking forward to a "flight", pairing a wine with each part of my festive meal. I know you've read a hundred times that you should drink whatever you like, and you CAN (this is America!) but that doesn't mean there aren't good and bad pairings.

Starters: Chips, Dips & Apps 

LaMarca Prosecco  $11.09
With its bright acidity and palate-cleansing bubbles, you've already taken care of two of the primary purposes of wine: to cut through the fat in dips and appetizers and refresh the palate after each bite. A delightful beginning to your meal.

Main Course: Bring It On   

Red 
Rosenblum Red Zinfandel  $8.98
On such an American holiday I like to recommend this uniquely American wine: Zinfandel. Rich, robust, very ripe and abundantly fruity, exactly matching Thanksgiving dishes which are also rich, robust, and often leaning toward the sweet side of savory.

 Meiomi Pinot Noir $15.03
Pinot Noirs are becoming the go-to choice for Thanksgiving. It's entirely understandable given its explosive flavor, soft tannins and food-friendly acidity. Although I normally prefer the elegance of the Burgundian model, bold side dishes in a traditional turkey dinner need the fruitiness of a new world style, and Meiomi is a perennial favorite.    

 
White
Conundrum $19.98
A blend of Chardonnay, Sauvignon Blanc, Muscat Canelli, Viognier and Semillon sourced from California, Conundrum is slightly sweet and effervescent yet surprisingly complex. Aromas of honeysuckle with hints of peach and vanilla mingle with melon, pineapple and pear. 

Rosé
Coppola Sofia $12.98
Maybe an unusual choice, but a Rosé, and I mean a REAL Rosé, combines the lively freshness of white wine and the medium to full body of red wine. Coppola's Sofia Rosé, with its blend of Grenache and Syrah can also pair with ham and vegetarian fare. It also has a beautifully designed package that will add elegance to your table. Serve chilled, but not too cold!   

 Dessert: Maybe Just a Small Piece!    

Alasia Brachetto $9.09
If you are unfamiliar, think of it as the red version of the Moscato d'Asti wine. It is sweet and frizzante (mildly sparkling) with a hint of tartness. The red bold fruit explodes with flavor: raspberry, sweet and sour cherries and slight note of strawberry, which is a signature of Brachetto D'Acqui sparkling wines. It is stunning when paired with any dessert... or AS dessert!





Final Note   

I always get asked about Beaujolais at this time of year, especially Nouveau and the whole 'drink it before Christmas' thing. Although its popularity seems to be waning of late, a Cru Beaujolais or Beaujolais-Village, with its light and fruity flavor is still one of my guilty pleasures.

Joey's Sauerbraten

 Many many years ago, my fabulous friend, Jessie, invited me to have dinner with her family. Her mother, Jody, and I seemed to be kindred spirits in many ways, especially when it came to cooking, so it was really nice to be invited to their home. Jodie cooked up a scrumptious German feast and I remember bringing the dessert (a cherry torte that had Kirsch in it, which is a cherry flavored German brandy). I must confess that I had never tasted sauerbraten until that night, but I was an immediate fan. If you're not familiar with it, it's a German pot roast that is marinated for a really long time in red wine and vinegar and spices. It's so delicious and rich and flavorful! I remember being amazed that she added crushed gingersnaps to thicken the gravy instead of flour because I had never heard of such a thing. Yes, Gingersnaps! Crazy, right? Whodathunk it? But honestly, that's the traditional thing! I think that's now one of my favorite parts of the whole recipe. And the sweetness of the cookies balances with the sour of the vinegar and the spices all work together perfectly.
 Since then, I've often thought about making it, but never seemed to have my act together far enough in advance. Well, that is, until now! Ever since Chris and Claire have been coming over for Sunday dinner, we've been trying exciting and different cuisines. Chris requested something German for an Oktoberfest sort of a vibe, and so I figured this was the perfect time to FINALLY make sauerbraten! This recipe is my own and it's sort of a combination of many recipes all smushed together. I hope you like it. And thanx again to Jessie and Jody and The Carey Family for the fabulous dinner and fond memories!!

Marinade:
2 cups red wine
1 cup red wine vinegar
2 cups water
1 tsp kosher salt
1 tbs cracked black peppercorns
2 tbs pickling spice
12 juniper berries (or 2 tbs gin)
1 medium onion, thinly sliced
2 bay leaves

ROASTING/ SAUCE INGREDIENTS:
3 strips thick cut bacon, cut into small strips
1 large onion, cut into large chunks
2 or 3 carrots, roughly chopped
3 ribs celery, roughly chopped
1/4 cup sugar
12-15 old fashioned gingersnap cookies, crushed

Place all marinade ingredients in a small sauce pot and simmer for 10 minutes. Remove from heat and let cool.

Place roast in a non metal (glass or ceraminc) bowl. Pour the marinade over the roast.  Cover and keep in the fridge for 3 days, turning at least once a day.
 
Remove meat from marinade and pat completely dry with paper towels. Strain the marinade through a fine sieve and reserve the liquid. Discard spices and onions.
In heavy, 5-quart dutch oven, over medium heat, cook the bacon to render the fat. Remove bacon. Set aside. Add the beef roast and brown on all sides. Transfer to platter and set aside.
Add the onions, carrots, and celery to the pot. Cook over moderate heat until soft and light brown (5-8 minutes). Add meat along with the sugar to the pot. Pour in 2 cups of the reserved marinade and 1/2 cup of water. Cover tightly. Bake in 350 degree oven for 3 hours.
Transfer the roast to a platter and cover with foil to keep warm while sauce is made.
Strain the solids from the cooking liquid and skim away any fat. You will need at least 2 1/2 cups for the sauce. If additional liquid is needed, add some more of the reserved marinade.
Pour the liquid back into the pot and add the gingersnap crumbs. Cook over moderate heat, stirring frequently for approx. 10 minutes, allowing the cookie crumbs to dissolve completely and thicken the sauce to the desired consistency. Depending upon the amount of liquid, you may need to add additional cookie crumbs. Serve with dumplings, boiled potatoes, or spaetzle, and red cabbage.

Tips:
Ok ok, I know what you're gonna say.. 3 DAYS? Yes. That's correct, 3 days! Some recipes even go so far as to marinate it for up to TEN days, but I think 2-3 is just fine. Basically, if you want a more sour sauerbraten, let it marinate longer.
Be sure to turn the roast in the marinade several times throughout the marinating process. If the meat is completely submerged, then you don't have to do it as often. If you don't have the right size bowl, you can put the roast and marinade in a large oven bag and then turn it a couple times a day.
You can use a sauerbraten spice blend instead of the pickling spice, but frankly, I couldn't find any, and many recipes called for pickling spice, so I went with it.
This is traditionally served as a holiday dinner, but why wait until then???

Pasta with Mushrooms, Sun Dried Tomatoes, and Pine Nuts

 Ok, ok,  I know I always say that everything is easy, but seriously, I have to say it again! This is was so easy to make, you won't believe it. You just throw a few sauce ingredients in the pan, toss it with some cooked pasta and boom, there's your dinner. I made it for Chris and Claire because Claire requested something with sun dried tomatoes and mushrooms. I found this recipe from and old issue of Bon Appétit and it was exactly what I wanted (well, after I tweaked it a little!) And it was a huge hit! It's as perfect for an elegant dinner as it is for a Sunday summer supper when you don't really feel like cooking. Try it!

15 sun dried tomatoes
2 cups chicken or vegetable stock
1 lb baby Portobello mushrooms (or more), sliced
1 onion, roughly chopped
1 cup white wine
3 cloves garlic, minced
1 lb pasta (any kind)
1/2 cup Parmesan cheese
1/4 cup pine nuts (preferably toasted)
1/4 cup chopped fresh basil

Place sun-dried tomatoes in small bowl. Pour 2 cups boiling chicken stock over them. Let stand until tomatoes soften, about 15 minutes. Drain tomatoes, reserving soaking liquid. Thinly slice tomatoes.

Spray large nonstick skillet generously with vegetable oil spray. Add mushrooms and onions. Saute for a bit, just until softened. Add garlic and continue to cook a few minutes longer. Add wine, reserved tomato soaking liquid, and sliced tomatoes. Bring to boil over high heat. Reduce heat to medium and simmer until liquids are reduced by half and vegetables are tender, about 20 minutes.

Meanwhile, cook, pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup pasta water. 

  Pour the sauce over the pasta. Add Parmesan cheese and pine nuts. Toss, adding a little reserved pasta water if it's too dry. Mix in basil. Season to taste with salt and pepper.

 Tips:
I was a little heavy handed with the pine nuts, tomatoes, and basil, because frankly I LOVE pine nuts, tomatoes and fresh basil. Like Mom always said "If you like a lot, add a lot!"
When cooking with wine, be sure to choose a wine that you would drink, and then you can serve the rest of the bottle with dinner! Oh, and  NEVER ever use anything labeled "cooking wine". It's really not very good at all.
Instead of reconstituting the sun dried tomatoes, you can use the ones that come in a jar packed in oil. Just be sure to add chicken stock to the sauce.
To make this a vegetarian dish, simply use vegetable stock or just plain water instead of chicken stock.
On the flip side, you can easily add chicken or sausage. Just cut up the sausage or boneless chicken and saute it before you add everything else to the pan.

Baked Tilapia with Wine and Tomatoes

Now that the weather is getting a little warmer, I've been craving a lighter fresher menu. Fresh produce, crisp salads, fresh herbs. It all seems to be hitting the spot, lately. Don't get me wrong..I still LOVE a hearty stick to your ribs kind of dinner, but that often makes me think of cold weather and needing to warm up and fill your belly. Know what I mean?
 This wasn't really a recipe, but it was too good not to share. It was absurdly simple to make and was ready in a snap. It's the perfect mid-week dinner when you've just gotten home from a long day and you don't feel like going to a lot of trouble for dinner. Serve with some steamed veggies and maybe some rice, boom there's dinner!

drizzle of olive oil
3 or 4 tilapia or other fish fillets
garlic powder
Old Bay seasoning
salt and pepper
1 large tomato (or several cherry or grape tomatoes, halved)
a few glugs of white wine
2 tbs butter


 Heat oven to 350F.
Place tilapia fillets in a casserole dish. Drizzle with a little olive oil. Season generously with garlic powder, Old bay, salt and pepper. Cut the tomato into large chunks. Place on top of fillets. Pour white wine over all. Dot with butter. Bake about 25-30 minutes or until the fillets are cooked and are easily flaked with a fork. That's it!!

Tip:
Try adding a little chopped fresh basil or parsley over the top as you take it out of the oven. It adds a little extra layer of flavor!
This is also the perfect thing to make in foil packets on the grill:
 Place seasoned fillets on large pieces of heavy duty foil (or several layers of regular foil). Top with tomatoes, butter and a splash of wine. (You can also add sliced onions or scallions if you like). Fold the foil over and seal the edges to make a closed packet. Pierce the top to vent steam. Place on a grill and cook until the fish is tender and flaky. Easy!

Coq au Vin

 I was recently watching Ina Garten making her version of this dish, and I immediately wanted to try it. I know, I know, I say that all the time. But it's true! And just as I was assessing how many of the ingredients I would need to buy, I received a text from my friend, Jaclyn, that said 'Have you ever made Coq au Vin?' She was doing the same thing! Great minds think alike, huh????? Love it.
 This classic French dish is chicken braised in wine, and I like to think of it as sort of like the chicken version of Boeuf Bourguignon. You start by browning some meat in a little bacon fat, add some aromatics, rich stock, fresh herbs, and lots of wine, then you cook it for a long time in a heavy Dutch oven.  How could this possibly be anything but good? I believe "magical" is the word my friend, Marie, used to describe it. I must say, I have to agree! The chicken becomes SO tender and the wine makes the sauce SO rich and flavorful. It's warm and hearty but it's also sophisticated and elegant. And I know it may seem a little daunting, but it's really very simple!!!
You seriously need to try it!!!!

1/2 lb bacon, cut crosswise into small pieces
6-8 chicken thighs, bone in, skin removed
Kosher salt and freshly cracked black pepper
1 medium onion, roughly chopped
3 cloves garlic, minced
1/3 cup good brandy. (I used Courvoisier cognac)
2 cups chicken stock or broth
1 (750 ml) bottle good burgundy wine, (I used Pinot Noir)
1 lb baby carrots
10 sprigs fresh thyme
1 lb mushrooms, halved or quartered
frozen pearl onions

handful of fresh flat leaf parsley, finely chopped
1/4 cup flour
1/4 cup softened butter

Heat oven to 350F.
In a large heavy pot, or Dutch oven, brown the bacon over medium heat until crispy. Remove from pot and set aside. Using a paper towel, dry each piece of chicken. Season the chicken with salt and pepper. Brown the chicken, a couple pieces at a time, being careful not to crowd the pot. Remove the chicken and set aside. (the chicken will not be cooked all the way through. It will finish cooking in the oven!) Add chopped onions to the bacon fat. Saute until they begin to soften. Add garlic and saute for a minute or two longer. Add brandy and scrape up any browned bits from the bottom of the pot. Place chicken back into the pot. Add broth, wine, carrots, and thyme. Cover. Place in oven for about an hour and a half. In the meantime, saute the mushrooms and pearl onions in a little butter with a splash of chicken broth, salt and pepper. Let them saute until all of the liquid evaporates. Remove the pot from the oven. Remove the sprigs of thyme from the pot. Add the chopped parsley. In a small bowl, make a paste by stirring together the butter and flour, then stir it into the stew to thicken. Serve over smashed potatoes, with mushrooms and onions on top, and sauteed frozen peas on the side.


Tips:
-If you don't want to buy a whole bottle of brandy, just for 1/3 cup, you can either buy one of those little tiny bottles, or simply leave it out!
-I used just chicken thighs because they're always moist and tender, but you can use a whole chicken cut up into pieces, if you like. I think the next time I make this, I might try it with boneless thighs instead of bone in. They are GREAT in Chicken and Dumplings. I'll let you know how it turns out!
-I like to use frozen pearl onions, (just because I didn't feel like blanching and peeling fresh ones), but the store was all out of the bags of frozen ones. The solution? Since I was planning to serve peas on the side anyway, I bought a bag of frozen peas with pearl onions and just separated them. Easy!
-To make it easier to retrieve the thyme sprigs from the pot after the cooking is over, tie them together with a piece of thin cotton twine.
-The recipe says to add one pound of carrots, but I LOVE carrots so I added TWO pounds! Like my Mom always used to say, "If you like a lot, add a lot!"

Julia Child's Boeuf Bourguignon

If you haven't seen Meryl Streep and Amy Adams in Julie & Julia, you simply MUST watch it. Meryl Streep is absolutely FLAWLESS as Julia Child. Her brilliance astounds me. If you are fortunate enough to have seen it, then you know how the story often refers to Julia's recipe for Boeuf Bourguignon, which is beef stew in red wine with bacon, onions, and mushrooms. As soon as I finished watching it, I wanted to immediately go and buy the ingredients so I could try the recipe. Well, considering that it was late at night, I opted to postpone my cooking project until I found myself with a lazy Sunday afternoon. I also got to thinking, "Why don't I have any of Julia Child's recipes in my archive?" Clearly, this needed to be remedied, and clearly THIS was the first recipe I needed to try.
So here we are. It's listed below, almost exactly as written in Julia's cookbook, Mastering the Art of French Cooking (2 Volume Set), and then I described a few things that I did differently. Before you make it, take a few minutes and read through it, and definitely read through my tips at the end. It may seem a little daunting upon first glance, just because there are lots of ingredients and steps, but it's really not difficult. It just takes a little while. Like my Mom always said, just follow the recipe. Choose a day when you know you'll have some free time, and give it a try! You can do this!! This is the perfect Sunday thing to do while you're preparing for the coming week. Most of it is oven time anyway, so you can take care of other things while it's in the oven. You could even have a "dinner and a movie" party! Invite some friends over, watch the movie, and serve this for dinner! It's really worth the time, and you'll impress the hell out of everyone. Just saying that you're making Boeuf Bourguignon will make everyone think you're an accomplished chef! And as Julia would say:
"Bon Appetit!"

1 6 ounce piece chunk bacon
3 1/2 tablespoons olive oil
3 pounds lean stew beef, cut into 2-inch cubes
1 carrot, sliced
1 onion, sliced
salt and pepper to taste
2 tablespoons flour
3 cups red wine, young and full bodied
3 cups beef stock
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
1 bay leaf, crumbled
20 small white onions
3 1/2 tablespoons butter
herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
1 pound fresh mushrooms, quartered



Preheat oven to 450F.
Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.
Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to side dish with a slotted spoon.
Heat fat in casserole until almost smoking. Dry beef in paper towels; it will not brown if it is damp. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons. In the same fat, brown the sliced vegetables. Pour out the excess fat.
Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat again and return to oven for 4 minutes (this browns the flour and covers the meat with a light crust). Remove casserole and turn oven down to 325F. Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered. Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove. Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
While the beef is cooking, prepare the onions and mushroom.*
Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet. Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly. Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.
Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms. Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat. When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top. Skim fat off sauce in saucepan. Simmer sauce for 1-2 minutes, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.
Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

To peel pearl onions:
Drop the onions into rapidly boiling water for about 2 minutes. Drain and then plunge them into ice cold water. Cut off the root end of each one. The peel should slip right off. Easy!

Tips:
-Instead of using the piece of slab bacon and simmering it in water, etc, I just bought a package of super thick cut bacon and rendered the fat from it.
-While I was cooking to beef, the bottom of the pan started to get too dark. So I deglazed the pan with a little water, scraped up the browned bits, then added it to the bowl with the bacon/beef. Then I started over with a little more olive oil.  I was gonna just throw out the deglazing liquid, but I couldn't bring myself to throw away all that flavor. That's like flavor GOLD!
-I didn't do the herb bouquet with the cheesecloth. I just threw the herbs in.
 -I also used more than one carrot and then just left them in at the end (instead of straining them out) because I like carrots! I'm sure Julia probably strained all the aromatics out of the sauce so it would be smooth and glossy and very French, but I saw no reason to discard them. YUM. I also kept the onions and mushrooms separate from the stew because I think it makes a lovely presentation. (this also makes it easier for any of your guests who are not fans of mushrooms or pearl onions).
-Btw, the pearl onions were AMAZING just by themselves. Perfect side dish for a steak or roast beast.
-I served the stew over regular egg noodles, simply tossed with melted butter and chopped fresh parsley.

Beef Brisket Supper

 Lately I've been using my cast iron Dutch Oven quite a lot. It just might be my favorite piece of cookware EVER! (thanx again my Jeanie!) And as Ferris Bueller would say, "It's SO choice. If you have the means, I highly recommend picking one up." Seriously, it's so perfect for those saucy dishes where you add a some meat and a bunch of ingredients, then you put the whole thing in the oven and let it cook all afternoon. If you're craving a home cooked meal, this is the answer.
 This recipe screams comfort food. It's a hearty "full belly" meal that is sure to hit the spot on a chilly night. It also smells so good while it's cooking that you'll have all the neighbors wanting to come over for dinner. I was channel surfing one afternoon and I happened to catch Rachel Ray making it, and it looked too good not to try. I didn't do it exactly as she did, but it's pretty close!
I know you'll love it!

1 lean beef brisket (2-3 lbs)
kosher salt and coarse black pepper
a few glugs of oil
2 large onions, sliced
4 cloves garlic, sliced
4 fresh bay leaves
big pinch ground cloves
2 tbs tomato paste
1 cup dry red wine
2 1/2 cups beef broth
1 can (15 oz) diced tomatoes

Heat oven to 350F.
Season the meat liberally with salt and pepper. Add oil to a large Dutch oven, and heat over medium-high heat. Add the meat and brown on all sides. Remove the meat from the pan and set aside. Add onions, garlic, and bay leaves. Let them cook for a few minutes until the onions soften. Add cloves and stir in the tomato paste. Next stir in the wine and deglaze the pan, then add the broth and canned diced tomatoes and stir to combine. Nestle the meat back into the pot and cover. Bake about 2 1/2 hours, then uncover and bake 1/2 hour more or until the sauce is as thick as you like it.

Tips:
Season the beef with salt and pepper before you brown it on all sides, but don't add any more until after the sauce has reduced. The flavors really concentrate and become much more intense. You can always adjust the seasoning before you serve.
If the sauce becomes too thick, just add a little water or broth.
This would probably work perfectly in a crock pot too, don't you think? Just brown everything as directed, and then transfer it to a crock pot and cook it on low for 8 or 9 hours.
I decided not to serve this with polenta (as the original recipes suggests) but instead decided to serve it with long grain rice. I just sauteed some mushrooms and onions before adding the uncooked rice, then added chicken broth instead of water. So good! I'm sure it would also be quite delicious served with noodles or even mashed potatoes.

Rosemary Mulled Wine and Tea

To borrow a lyric from one of my favorite Christmas songs,

"Greeting cards have all been sent, the Christmas rush is through.."

Now that you're finished running around like a maniac, it's time to put your feet up and enjoy spending the holiday with your family. This is the perfect thing to have on Christmas night while sitting by the fire. The aroma is inviting and it makes the whole house smell wonderful.
Merry Christmas!


1 bottle full-bodied red wine
1 qt black Darjeeling tea
1/4 c honey
1/3 c sugar, or to taste
2 oranges, sliced thin and seeded
2 cinnamon sticks (3-inch)
6 whole cloves
3 rosemary sprigs


Pour the wine and tea into a noncorrodible saucepan. Add the honey, sugar, oranges, spices, and rosemary. Heat over low heat until barely steaming. Stir until the honey is dissolved. Remove the pan from the heat, cover, and let stand for at least 30 minutes. When ready to serve, reheat until just steaming and serve hot.


Tip:
If you have leftovers, remove the oranges and rosemary, let the punch cool to room temperature, then refrigerate. Reheat gently with fresh oranges and rosemary. The punch will be a bit stronger, but still quite enjoyable.

Trish's Chicken Divan

Once again, my fabulous friend, Trish, has come through with another recipe that is nothing short of divine. This is one of those dishes that I have to stop myself from eating because I'll just keep going until it's gone. I'm serious! The last time she made this, I had to keep telling myself things like "Joe, you're done.....you're full.....you had enough.....you're not hungry anymore.....step away from the table." Well, I have to say that to myself any time Trish makes a fabulously creamy wine sauce. SO good!!!
Thanx again, Trish!

2 (10oz. pkg) frozen chopped broccoli
6 cups shredded chicken, cooked
2 (10 3/4oz) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar cheese
1 tbs lemon juice
1 tsp curry powder
salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
1/2 cup soft bread crumbs
2 tbs butter, melted

Preheat oven 350 degrees F.

Remove wrappers and open 1 end of each box of broccoli. Microwave full power for 2 minutes, until thawed. Drain the broccoli and put into large bowl. Add the shredded chicken.

In medium bowl, combine soup, mayonnaise, sour cream, cheddar, lemon juice, curry powder, salt and pepper to taste and wine. Whisk together to make a sauce. Pour over the broccoli and chicken, mix well with spatula.

Place the mixture into a 9x13 inch casserole dish sprayed with vegetable oil cooking spray. Smooth with spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over top.

Bake for about 30 - 45 minutes. Serve over rice.

Tip:
If using fresh chicken, cut into bite size pieces. Put flour and paprika into a bowl. Coat the chicken with the flour mixture. Saute with butter until brown.

"Hell Yeah!" Tortellini

My sister, Reen, told me about a recipe that she found in a magazine. Being the Queen of Substitutions, she didn't make it exactly as written. She substituted frozen spinach for bell peppers, and added onions (which weren't originally part of the recipe). When I made it for my weekly Project Runway get together, I didn't exactly stick to the recipe either. I chose to go with the peppers instead of the spinach and to keep the onion. Oh, and I added a couple other things too. So basically, it's a whole new dish! I asked everyone if they liked it, and they gave me a resounding "Hell Yeah!" So here it is, Ladies and Gentleman.
Hell Yeah Tortellini!

2 tbs olive oil
1 medium eggplant, cut into 1/2-inch pieces
2 bell peppers, cut into strips
1 large onion, cut into strips
kosher salt
freshly ground black pepper
4 cloves garlic, chopped
a few shakes crushed red pepper flakes
3 cups chicken broth
a few glugs of white wine
1 tbs granulated chicken bouillon
a few shakes of Italian seasoning
1 pound cheese tortellini (fresh or frozen)
1/4 cup fresh flat-leaf parsley, chopped
grated Parmesan cheese

1. Heat the oil in a large skillet over medium-high heat. Add the eggplant, bell peppers, 1/2 tsp salt, and 1/4 tsp pepper. Cook, stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes.
2. Add the garlic and red pepper flakes and cook, stirring, for 1 minute.
3. Add the broth, wine, bouillon, Italian seasoning, and tortellini. Cover and simmer over medium heat, stirring occasionally, until the tortellini are cooked through and most of the broth is absorbed, 12 to 15 minutes.
4. Stir in the parsley and some Parmesan cheese. Spoon into bowls and sprinkle with a little more Parmesan. Serve immediately.

Tip:
Whenever I cook eggplant, I always like to salt it first, to get rid of the bitter juices. Just place slices of eggplant on a baking sheet and sprinkle with salt. Let stand a minimum of 30 minutes so that the bitter liquid drains out. Give it super quick rinse under running water (to get rid of the excess salt) and pat dry with paper towels. Then go ahead and chop it up into chunks. It really makes all the difference in the world!

Chicken and Mushroom Risotto

This is a classic rice dish that lends itself to any number of variations. Instead of chicken or mushrooms, add steamed vegetables or seafood. It takes a little time to prepare, but it's not difficult and there's a huge payoff! It's SO worth the time and effort!

6 cups chicken broth, divided
3 tablespoons olive oil, divided
2 cups mushrooms, roughly chopped
2 cups cooked chicken, diced
1 onion, diced
1 clove garlic, minced
2 cups Arborio rice
1 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
2 tablespoons butter
1/3 cup freshly grated Parmesan cheese
1 tbs chopped fresh parsley
extra splash white wine

In a sauce pot, warm the broth over low heat.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the onions. Cook 1 minute. Add rice and garlic, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is creamy, about 15 to 20 minutes.
Remove from heat, and stir in chicken, mushrooms with their liquid, butter, Parmesan cheese, parsley and an extra splash of white wine. Season with salt and pepper to taste. Serve immediately.

Tip:
For added depth of flavor, use several different kinds of mushroom. Also, you can use shallots instead of regular onions, if you'd like. For extra richness, add a splash of heavy cream when you add the butter.
Be sure to use Arborio rice. Using regular rice won't work. It's the extra starch that make the dish rich and creamy.

Chicken with Apple Stuffing

This chicken dish uses a basic stuffing recipe, with a slight twist. I wanted to do a stuffing that had a slight sweetness, but didn't want to pull too far away from my favorite stuffing recipe, which belongs to my sister-in-law, Marianne. Although some of the amounts are different, the ingredients are pretty much the same, with the added sweet-tartness of the apple. Try it! It's REALLY yummy!

4 boneless chicken breasts
4 tbs butter
2 apples, peeled, cored, and chopped
1/2 cup chopped onion
1/2 cup chopped celery
1 tsp dried thyme
salt and pepper to taste
2-3 cups bread cubes
1 cup milk, more or less
1 can cream of chicken soup
1/2 soup can of milk
1/2 tsp dried thyme leaves
splash of white wine

Melt butter in a skillet. Add onions, celery, apples, thyme, salt, and pepper. Saute until softened. Add bread cubes and stir to combine. Remove from heat. Add milk a little at a time until bread is moistened, but not too wet. Let it cool slightly while preparing chicken.
Trim fat, if any, from chicken breasts. Place chicken breasts on your cutting surface. Holding the chicken flat with your entire hand, slice each piece of chicken horizontally so that you'll end up with a total of 8 pieces of chicken that are half as thick.
Place a huge mound of stuffing in the center of each chicken breast. Pull both ends up to meet, encasing the stuffing inside the chicken roll. Secure with a toothpick, if desired. Place in baking pan, seam side down.
Mix together soup, milk, wine, and thyme leaves. Pour sauce over chicken. Bake for 25-30 minutes or until cooked through.

Tip:
I'd serve this with a steamed or roasted green vegetable and some cranberry sauce. Fabulous!

China - Sesame Chicken

This is my very favorite Chinese American food. When I order Chinese take out, nine times out of ten, I'll order this. Well, OK, ten times out of ten! I absolutely love it! Mitch has been asking me for months to make this, so this is for you, Mitch! I hope you like it! I made it for my family when we all got together to watch the Opening Ceremonies and everyone loved it! I think your family will love it too!




Chicken
4 chicken breasts, cut into cubes
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon sherry wine
pinch of Chinese five spice powder (optional)
2 drops sesame oil
cornstarch, to coat
vegetable oil or peanut oil (for frying)

Sauce
1/2 cup honey
1/4 cup soy sauce
1/2 cup chicken broth
1 tbs toasted sesame oil
1 tsp ground ginger
2 ts chopped garlic
2 tbs brown sugar
1 dash red chili pepper flakes
2 tbs cornstarch (or more if you want a thicker sauce)

sesame seeds (to garnish)
sliced green onions (to garnish)

prepared rice
steamed broccoli


Combine chicken ingredients except cornstarch and let marinate for at least 30 minutes in the fridge.
Drain chicken, (discard marinade) and toss pieces of chicken in cornstarch until coated. Deep fry chicken in hot oil until cooked through. Remove from pan and keep warm in oven while making the sauce.
Combine all sauce ingredients EXCEPT cornstarch in a sauce pan and bring to a boil over medium heat.
Mix cornstarch with a little cold water in a cup until dissolved, then slowly add to the sauce mixture on the stove and heat until thickened to your liking. Gently toss chicken and steamed broccoli spears in sauce until everything is coated. Spoon over cooked rice. Garnish with a sprinkling of sesame seeds and chopped green onion.

Tips:
I like the sauce to be really thick and gooey, so I add extra cornstarch when I'm thickening the sauce.
Use the toasted sesame oil sparingly. A little goes a long way. If you add too much, it'll overpower the rest of the flavors. The same goes for the crushed red pepper flakes. You just want a little shake, even just a pinch.
When I made it, I didn't have any sherry wine, so I just used white wine in the marinade and it was great!

Jeanie's Rotini Ratatouille

This was just created by my sister, Jeanie. It's perfect to make now when there's an abundance of fresh vegetables and herbs. Enjoy!

1 medium eggplant, peeled and diced
2 small zucchini, diced
1 cup diced onion
1 green pepper, diced
1 jalapeno pepper, seeded and diced
4 or 5 garlic cloves, minced
1 can Italian stewed tomatoes
fresh thyme, oregano, bay leaf, basil
extra virgin olive oil
good red wine
locatelli cheese
(extra onion powder or garlic powder for stronger flavor)
1 lb. rotini pasta (cooked as directed)


Heat olive oil in skillet until simmering. Add all vegetables (eggplant through garlic) and saute until slightly carmelized.
Add about a cup of red wine to deglaze. Stir in tomatoes and bay leaf, and simmer for about ten minutes. Sprinkle over fresh herbs and cook five minutes longer.

Meanwhile drain pasta and add to ratatouille in skillet. Grate about a cup (or more to taste) of locatelli cheese and finish with a sprinkling of olive oil.

Jeni P's Summer Sangria

Jeni P. is one of my favorite people on the planet. She mixed up a fabulous white Sangria for our little get together at Trish's and I immediately asked her if I could post the recipe. She is, after all, the Queen of All Beverages.
Serve it at your next get together. You friends will love it!
Thanx Jeni P! "You did good!"

1 mango
1 white peach
4 or 5 glugs of white rum
1 bottle of Luna di Luna Chardonnay/Pinot Grigio
16 oz bottle of Sprite
1 1/2 cups white cran peach juice
1/2 cup orange juice

Cut up the mango and peach and soak them in the rum. The longer you soak them, the better it'll be. Remove half of the fruit and discard. Add remaining ingredients and stir. Serve chilled.

Tip:
Soaking the fruit is an important step because the fruit absorbs the alcohol, making the rum sweeter. This is why you don't want to put all of the fruit back into the sangria. Just discard half of it and float the rest in the pitcher or punch bowl.
If you can't find the Luna Di Luna, use any sweet white wine.