Healthy Mediterranean Cooking at Home

Category Archives: wine sauce

Pepper-Crusted Filet Mignon

ingredients

Serves 2

2 filet mignon steaks, (5 to 6 ounces each, about 1 1/2 inches thick)
1 teaspoon coarse salt
2 tablespoons coarsely ground black peppercorns
2 teaspoons olive oil

Red Wine Sauce
1 cup red wine
2 tablespoons cold butter, cut into small cubes
Coarse salt to taste

Directions

For the beef:

Season the beef filets very generously on both sides with the salt and pepper, patting it firmly. Let rest at room temperature for 30 minutes.

Move the oven rack to the middle position and heat the oven to 450 degrees F.

Heat the oil in an ovenproof skillet over medium-high heat.

Place the steaks in the skillet and cook, without moving the steaks, until a dark brown crust has formed, about 3 minutes.

Using tongs, turn the steaks over and cook until well browned on the second side, about 3 minutes.

Place the skillet in the oven and roast the steaks 5 minutes for rare or 7 minutes for medium-rare to medium.

Let the steaks rest for 5 minutes, then serve with the sauce.

For the red wine sauce:

Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.

Remove from the pan from the heat and add the butter. Stir the sauce until the butter is melted and the sauce is thickened about 1 minute.

Season with salt according to taste, if needed.

Salad With Roasted Beets, Blue Cheese and Pistachios

Vinaigrette

1/4 cup extra virgin olive oil
2 tablespoons sherry vinegar
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 large garlic clove, grated
1/2 teaspoon dried tarragon

Salad

1 bunch small golden beets, trimmed of leaves and washed well
4 cups romaine lettuce, cut into bite-size pieces
¼ red onion, sliced very thin
4 ounces blue cheese, cut into cubes
1/3 cup shelled, toasted pistachios, coarsely chopped
Homemade croutons, optional

Directions

Preheat the oven to 400 degrees F.

Place the beets on a large sheet of heavy-duty aluminum foil and seal the ends to create a package.

Bake for about 30 minutes or until tender. Cool; peel and slice or cut into ½ inch pieces. Transfer to a small bowl.

Make the vinaigrette:

Combine all the ingredients in a jar and shake until well combined

Toss the beets with 1 tablespoon of the vinaigrette. Set aside until ready to prepare the salad.

Place the romaine and onion in a salad bowl and toss with some of the remaining vinaigrette.

Add the beets, pistachios and blue cheese and toss gently. Top with croutons, if using.


Prosciutto-Wrapped Baked Zucchini

Ingredients

2 small zucchini, halved lengthwise
1/2 of a small shallot, finely minced
2 tablespoon olive oil
1 tablespoon finely chopped seeded chili
1 garlic clove, grated
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 slices thinly sliced prosciutto, halved lengthwise
1/4 cup finely chopped fresh flat-leaf parsley leaves

Directions

Preheat oven to 400°F. Score the cut side of the zucchini halves 1/8 inch deep in a diamond pattern. Toss shallot, olive oil, chili, garlic, 1 salt, and pepper in a mixing bowl. Rub the mixture on the cut sides of the zucchini halves. Wrap each zucchini piece with 2 prosciutto pieces, and arrange, cut side up, on a foil-lined baking sheet. Bake in the preheated oven until zucchini is crisp-tender, 20 minutes.
Transfer zucchini to a serving plate. Sprinkle with parsley.

Turkey Piccata

Ingredients

4 boneless, skinless turkey cutlets
1/2 cup flour
Salt & Pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1/2 cup white wine
1/4 cup lemon juice
1/4 cup chicken broth
2 tablespoons capers
1/4 cup chopped fresh parsley

Directions

Season the flour with salt and pepper, and lightly pound the turkey breast into thin cutlets. Dredge the cutlets in the seasoned flour. Heat the oil and butter in a heavy frying pan, and add the cutlets to the pan. Cook for 2 to 3 minutes on each side over medium heat, until lightly browned and cooked through. Remove the cutlets to a plate and keep warm while you prepare the sauce.

Add the wine to the pan and cook over high heat until reduced by half. Add the lemon juice and chicken broth to the pan and bring to a boil. Stir in the capers and parsley and season with salt and pepper. Return all of the cooked cutlets to the frying pan, and heat in the sauce. Serve hot.

Creamy Mashed Potatoes

ingredients

1 pound Yukon Gold or russet potatoes
Coldwater, for cooking, enough to cover by 1-inch
1 teaspoon salt
6 tablespoons heavy cream
3 tablespoons butter
Salt to taste

Directions

Scrub potatoes well and peel them. Cut potatoes into 1-inch pieces and place the potatoes in a large pot. Cover with cold water, then stir in the 1 teaspoon salt. Cover and bring to a boil on high, then reduce the heat to maintain a low boil until potatoes are tender and a knife moves easily through the center, about 20 minutes. Drain the potatoes.

In a small pan, gently melt the butter and cream and mix together, keep warm.

Return the drained potatoes to the cooking pot, turn the heat to medium and let the excess water cook off for a minute or two, shaking the pan occasionally. Mash the potatoes until smooth. With a spatula, slowly turn the cream-butter mixture into the potatoes. Taste and adjust the seasonings. Serve immediately.

Note: the potatoes can be prepared earlier and reheated in a casserole dish in the oven with the roasting zucchini.


I recently roasted root vegetables for dinner and had extra cooked spinach on hand, so rather than reheat the vegetables, I came up with a new way to serve them. The two new dishes complimented pan seared beef tenderloin steaks very well.

Spinach Stuffed Tomatoes

Ingredients

2 large beefsteak tomatoes
1 cup leftover garlic sautéed spinach
2 tablespoons grated Parmesan cheese
2 teaspoons Panko bread crumbs
Olive oil

Directions

Cut off a thin slice from the tops of the tomatoes. Scoop out the seeds and center flesh with a small serrated spoon. Sprinkle the insides of the tomatoes with a little salt and turn them over on a paper towel to drain for 30 minutes.
Divide the spinach in half and fill the center of the tomatoes. Top the spinach with 1 tablespoon of grated cheese and sprinkle the bread crumbs on top. Drizzle with a little olive oil.
Preheat the oven to 350 degrees F. Oil a small baking dish and place the filled tomatoes in the dish. Bake uncovered for 20 minutes.

Roasted Root Vegetable Puree

Ingredients

2 cups leftover roasted root vegetables (carrots, sweet potatoes, and parsnips)
1-2 tablespoons heavy cream
1 tablespoon butter
2 tablespoons chopped fresh chives

Directions

Place the roasted vegetables in the processor. Pulse until completely pureed. Add the cream to make a smooth mixture. Place the pureed vegetables in a microwave safe bowl, top with the butter and heat on high for several minutes until the vegetables are hot. Sprinkle on the chives and serve.

Filet Mignon with Cabernet Sauce

Ingredients

2- 6 oz. filet mignon steaks, about 1-inch thick
1/2 teaspoon each salt & pepper
1/4 cup minced shallots
1 tablespoon fresh herbs, such as rosemary or thyme
1 cup Cabernet wine
2 tablespoons unsalted butter

Directions

Heat a skillet and add 1 tablespoon butter. Sprinkle the steaks with salt & pepper. Cook filets until desired doneness,4- 5 minutes per side (depending on thickness) for medium-rare.
Remove the steaks to serving plates
Add shallots, cook 1 min, add wine and herbs. Boil for several minutes until reduced. Stir in butter. Pour the sauce over the steaks and serve.


Baked Chicken In Wine Sauce

2 servings

Ingredients

2 large skin on, bone-in chicken breast halves
Salt and pepper to taste
2 tablespoons butter, divided
1 shallot, minced
4 oz white or crimini mushrooms, sliced
1/4 teaspoon dried thyme, plus extra for the roasted chisken
1/2 cup white wine
1/2 cup chicken broth
2 tablespoons heavy cream
1 tablespoon flour, cornstarch or arrowroot
Chopped chives to garnish

Directions

Preheat the oven to 375 degrees F.
In a medium skillet heat 1 tablespoon butter until melted, then add the chicken, skin-side down. Brown on each side until golden, about three minutes per side, then remove to a greased baking dish just large enough to fit the chicken. Sprinkle each breast with salt, pepper and dried thyme. Place the baking dish in the oven and roast the chicken for 40-45 minutes or until a meat thermometer reads 160 degrees F.

When the chicken is almost done, add the remaining butter to the skillet and heat until melted. Add the shallots; sauté until starting to soften, about 2 minutes. Add the mushrooms and sauté until they start to release their liquid, about 4 minutes, stirring often. Stir in the thyme and white wine. Cook for a minute or two.

Combine the broth and cream in a large measuring cup. Whisk in the flour. Pour the mixture into the skillet and bring to a boil. Lower the heat and simmer until thickened. Add the baked chicken breasts, skin side down, and simmer in the sauce for about 5 minutes.
Turn the chicken over and sprinkle with chopped chives. Serve immediately.

Sautéed Savoy Cabbage

2 servings

Ingredients

Half of a medium head of Savoy cabbage, sliced into thin ribbons
1 clove garlic, minced
1 medium onion, diced
2 oz. butter
Salt and pepper

Directions

Melt butter in a deep frying pan. Add the garlic and onion. Cook until the onion is soft. Add the shredded cabbage.
Sauté the cabbage on medium heat for 15 minutes.
Lower the heat and continue cooking until the cabbage is silky soft.. Stir regularly. Season with salt and pepper to taste.

Roasted Zucchini Rounds

2 servings

Ingredients

1 large zucchini, cut into 1/4-inch rounds
1/2 teaspoon dried Italian seasoning
Salt and pepper to taste
Olive oil
2 tablespoons freshly grated Parmesan cheese

Directions

Preheat the oven to 375° F. Place zucchini slices in an oiled shallow baking pan in one layer.

Brush each round with olive oil. Sprinkle with Italian seasoning, salt and pepper. Roast until tender, about 30 minutes. Sprinkle with the cheese and return to oven for another 5 minutes. Serve hot or at room temperature.


Sautéed Grouper In Shrimp Cream Sauce

2 servings

Sauce
1 large shallot, finely diced
1 tablespoon butter
3/4 cup white wine
1 tomato, peeled, seeded and diced
Pinch of salt and pepper
1 cup diced shrimp (about 6 large) (peeled and deveined)
1/4 cup heavy (whipping) cream
1/4 teaspoon each of white pepper and salt
5 or 6 leaves of fresh basil, torn into small pieces

Grouper
2 tablespoons each of butter and olive oil for sautéing
1 grouper fillet or other white fish fillets, about 8 oz
Flour
Salt and pepper for seasoning

Directions

In a saucepan, sauté the diced shallot in 1 tablespoon butter until tender. Add the wine, tomato, salt, and pepper.

Bring to a boil and let the broth simmer until reduced to about half. Add the shrimp and cream. Cook for about one minute or until the shrimp are barely done.

Set aside while you prepare the fish.

Put the butter and oil in a skillet large enough to cook the grouper. Season the fish with salt and pepper and lightly dust with flour.

When the butter sizzles, add the fish and cook on each side until cooked through and golden. Pour the shrimp cream sauce over the fish and garnish with basil.

Serve immediately.

Broccoli Sauté

Serves: 2

Ingredients

1 tablespoon olive oil
1 garlic clove, minced
3 cups broccoli florets
Zest and juice of one orange
Freshly ground black pepper and salt to taste
2 tablespoons toasted, slivered almonds

Directions

Heat the olive oil in a large, deep skillet over medium-low heat.

Add the garlic and cook for 1 minute.

Add the broccoli, salt, pepper, orange zest, orange juice and sauté with the olive oil and garlic mixture until the broccoli turns bright green and becomes tender.

Remove the skillet from the heat, sprinkle with toasted almonds and serve.


Easy Coquilles St. Jacques

Serve this entrée with a green salad or sautéed greens.

Ingredients for 4 servings

2 tablespoons unsalted butter, plus extra for the gratin dishes
1 finely diced large shallot
1 clove garlic, minced
2 tablespoons all-purpose flour or gluten-free flour
1/2 cup seafood stock or clam juice
1/2 cup heavy cream
1/2 cup dry white wine
1/2 teaspoon seafood seasoning (Old Bay)
Kosher salt and freshly ground black pepper
6 ounces cremini mushrooms, chopped
1 cup fresh breadcrumbs
2 tablespoons minced fresh flat-leaf parsley
3 ounces grated Gruyère cheese
2 tablespoons olive oil
1 1/2 pounds fresh bay scallops or sea scallops cut in half

Directions

Preheat the oven to 400 degrees F and place four (1 1/2-cup) gratin dishes on sheet pans. Lightly coat the dishes with butter

Combine the fresh bread crumbs, parsley, and olive oil in a medium bowl and stir to moisten the crumbs. Stir in the cheese. Set aside.

Dry the scallops well on paper towels.

In a medium-size saucepan, melt the 2 tablespoons of butter over medium-low heat.

Add the shallots and garlic and saute for just a minute or so.

Add the mushrooms and seafood seasoning. Saute, stirring frequently, until the mushrooms no longer release moisture.

Add the flour and cook for 2 minutes, whisking constantly. Add the wine and whisk until smooth. Whisk in the seafood stock and cream.

Season with a little with salt and pepper..Take the saucepan off the heat and add the scallops and mix carefully with a silicone spatula.

Divide the mixture equally among the gratin dishes.

Sprinkle the breadcrumb mixture evenly on top of each gratin dish and bake for 20 minutes, until the crumbs are lightly browned and the sauce is bubbly. Serve immediately.

Easy BBQ Shrimp

Serve this entrée with potato salad and a tomato or cucumber salad.

4 servings

Ingredients

1 lb jumbo shrimp (16 per lb), cleaned, deveined and shells removed
2 tablespoons olive oil
Kosher salt and freshly cracked black pepper to taste
½ cup homemade or store-bought BBQ sauce
Link to my homemade recipe.

Directions

For cooking outdoors: heat an outdoor grill to high and oil the grill grates. For cooking indoors: heat a stovetop grill pan over medium heat for 5-6 minutes.

In a glass dish mix the shrimp with the olive oil and sprinkle them generously with the salt and pepper.

Thread the shrimp on skewers and place them on the grill, if cooking outdoors. Place in a single layer in the grill pan, if cooking indoors.

Cook until grill marks appear and the shrimp turn deep pink, about 3 to 4 minutes per side.

Place the BBQ sauce in the dish that held the shrimp and warm the sauce in the microwave.

When the shrimp come off the grill, slide them off the skewers or out of the grill pan into the dish with the barbecue sauce and toss gently to coat. Serve immediately.


Pan Seared Petite Ribeye Steaks

Servings 2

Ingredients

Steak
2 grass-fed, organic, petite ribeye steaks about ½ inch thick and 6-8 oz each
1 teaspoon Montreal steak seasoning
3 tablespoons unsalted butter

Mushroom Shallot Wine Sauce
1 large, finely chopped shallot
16 small button mushroom caps, stems removed
1 large garlic clove, minced
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup dry white wine
1 tablespoon Worcestershire sauce
2 tablespoons finely chopped fresh parsley

Directions

Season the steaks on all sides with the steak seasoning.
Heat a heavy skillet on high heat until very hot.


Sear steaks 1 minute on each side.
Continue to sauté in the pan turning the heat down to medium for an additional 2 minutes per side.
Place the cooked steaks on a plate and cover with foil, so that they rest while the sauce is made.
Reduce the heat to medium-low in the skillet and add the garlic, shallot, mushroom caps and butter to the pan drippings. Sauté 4 minutes or until lightly browned. Add the wine, Worcestershire sauce, pepper and salt; cook over low heat about 3 minutes or until the sauce is reduced slightly. Remove the pan the from heat and stir in the parsley. Pour the mushroom mixture over the steaks and serve.

Parmesan Baked Cauliflower

Ingredients

1 head of cauliflower
1 tablespoon extra virgin olive oil
1 teaspoon minced garlic
1/4 teaspoon salt
1/2 teaspoon coarse black pepper
2 egg whites
1 cup grated Parmesan cheese

Directions

Preheat the oven to 400 degrees F. Spray a baking sheet with olive oil cooking spray.
Cut the head of cauliflower into large florets. Place the florets in a large mixing bowl.
In a small bowl mix together the oil, garlic, salt, pepper and eggs. Gently toss with the florets.
Sprinkle Parmesan in with the florets and mix to coat.


Spread the florets on the prepared baking sheet in a single layer.
Bake about 30 minutes or until browned and tender, turning the florets over after 15 minutes. Serve with the steaks.


Cook an easy, elegant, restaurant quality dinner at home. Make the meal special by placing a bouquet of flowers on the table and getting a good bottle of wine. This picture just says – relax!

Salad With Roasted Beets, Blue Cheese and Pistachios

Vinaigrette

1/4 cup extra virgin olive oil
2 tablespoons sherry vinegar
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 large garlic clove, grated
1/2 teaspoon dried tarragon

Salad

1 bunch small golden beets, trimmed of leaves and washed well
4 cups romaine lettuce, cut into bite-size pieces
¼ of a red onion, sliced very thin
4 ounces blue cheese, cut into cubes
1/3 cup shelled, toasted pistachios, coarsely chopped
Homemade croutons, optional

Directions

Preheat the oven to 400 degrees F.

Place the beets on a large sheet of heavy-duty aluminum foil and seal the ends to create a package.

Bake for about 30 minutes or until tender. Cool; peel and slice or cut into ½ inch pieces. Transfer to a small bowl.

Make the vinaigrette:

Combine all the ingredients in a jar and shake until well combined

Toss the beets with 1 tablespoon of the vinaigrette. Set aside until ready to prepare the salad.

Place the romaine and onion in a salad bowl and toss with some of the remaining vinaigrette.

Add the beets, pistachios and blue cheese and toss gently. Top with croutons, if using.

Pepper-Crusted Filet Mignon

Ingredients

Serves 2

2 filet mignon steaks, (5 to 6 ounces each, about 1 1/2 inches thick)
1 teaspoon coarse salt
2 tablespoons coarsely ground black peppercorns
2 teaspoons olive oil

Red Wine Sauce
1 cup red wine
2 tablespoons cold butter, cut into small cubes
Coarse salt to taste

Directions

For the beef:

Season the beef filets very generously on both sides with the salt and pepper, patting it firmly. Let rest at room temperature for 30 minutes.

Move the oven rack to the middle position and heat the oven to 450 degrees F.

Heat the oil in an ovenproof skillet over medium-high heat.

Place the steaks in the skillet and cook, without moving the steaks, until a dark brown crust has formed, about 3 minutes.

Using tongs, turn the steaks over and cook until well browned on the second side, about 3 minutes.

Place the skillet in the oven and roast the steaks 5 minutes for rare or 7 minutes for medium-rare to medium.

Let the steaks rest for 5 minutes, then serve with the sauce.

For the red wine sauce:

Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.

Remove from the pan from the heat and add the butter. Stir the sauce until the butter is melted and the sauce is thickened, about 1 minute.

Season with salt according to taste, if needed.


When the weather heats up, take advantage of the all the fresh produce that is available during the summer months. Many recipes for creating salads or cold soups do not require any cooking. If an ingredient needs to be cooked, do it early in the day and serve it chilled. Below are a few ideas to keep you cool, including a delicious dessert.

Cold Appetizer Plate

Burrata Cheese drizzled with olive oil and balsamic vinegar
Olives, Roasted Peppers, Fresh Melon
Bread Sticks

Chicken Salad

The breasts can be cooked early in the day and the rest of the recipe can be prepared later. This makes enough so that there will be plenty for several meals. Serve over lettuce with sliced tomatoes and cut up veggies.

Cooking the chicken breasts

1 1/2 pounds of bone-in, skin on chicken breasts
Good olive oil
Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts in a baking dish and rub the skin with olive oil. Sprinkle lightly with salt and pepper.

Roast for 40-45 minutes, until the chicken registers 165 degrees F on an instant read thermometer .

Set aside until cool enough to handle.

Remove the meat from the bones and save the skin and bones to make chicken broth.

Dice the chicken into bite-size pieces and place in a bowl.

For the salad

1/2 cup chopped celery
1/2 cup chopped sweet (Vidalia, Walla Walla) onion
1/2 cup good mayonnaise
1 teaspoon Dijon mustard
1 cup red grapes, cut in half
1/2 cup chopped pecans, toasted
Salt and pepper to taste

Directions

Mix the mayonnaise and Dijon mustard together in a mixing bowl with a cover.

Add the celery and onion; stir, Add the chicken and mix carefully to keep the chicken from breaking up.

Fold in the pecans and grapes. Adjust salt and pepper, if needed. Cover and chill.

Triggerfish with Caper Sauce

Triggerfish were once ignored by commercial fishermen, however, they are now considered among the finest fish on the Gulf seafood menu. Their clean white meat carries a uniquely sweet flavor when cooked. Since this fish lives in warm waters, you might not find it in your area. Use any thin mild white fish fillets in the recipe below, if you cannot find triggerfish. If you do see it in your fish market, be sure to give it a try. I like to serve this dish with the tomato salad shown below.

Serves 2

Ingredients

2 ounces butter, room temperature
1 lb triggerfish fillets
1 teaspoon salt
1 teaspoon ground black pepper
2 ounces white wine
Hot sauce, to taste
Half a small onion, chopped fine or  one shallot
1 tablespoon lemon juice
1 teaspoon capers, rinsed

Directions

Add the butter to a saute pan or skillet and place over medium heat.

Season the fish with the salt and pepper and dredge the fillets in all-purpose flour.

Place each fillet in the skillet and saute until light golden brown.

Add a few drops of hot sauce to the pan as the fish browns.

After the first side is golden brown, turn the fish over and cook until the second side is golden brown.

Remove the fish from the pan to a plate. Reduce the heat to low and add the wine to the skillet.

Add the onion or shallot and stir slowly but continuously for about 2 minutes. Add the lemon juice and capers.

Continue to stir until a thin sauce forms. Return the fish to the skillet and spoon the sauce over the fillets.

Place the fish on serving plates and spoon any sauce in the skillet onto the fish.

Tomato Feta Salad

Serves 4

4-5 medium plum tomatoes, sliced thin
1/4 cup finely diced red onion
2 tablespoons good quality white wine vinegar or Champagne vinegar
3 tablespoons extra virgin olive oil
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup crumbled feta cheese

Directions

Place the sliced tomatoes on a serving plate.

In a mixing bowl combine the onion, vinegar, olive oil, salt, pepper, basil and parsley and toss well.

Pour the dressing over the sliced tomatoes and sprinkle with the feta cheese. Serve at room temperature.

Chocolate Tiramisu

Makes 12 squares

Ingredients

1 (3-4 ounce) package chocolate pudding mix
Two 3-ounce packages ladyfingers, split
1/3 cup chocolate liqueur (Kahlua)
1/3 cup brewed espresso or strong coffee
One 8-ounce carton mascarpone cheese
1 cup whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla
2 tablespoons chocolate syrup
2 ounces bittersweet chocolate, grated
Unsweetened cocoa powder

Directions

Do ahead: Prepare the chocolate pudding mix according to the directions on the package. Chill in the refrigerator.

Mix the coffee and Kahlua together in a shallow dish.

In a medium mixing bowl, beat together the mascarpone cheese, whipping cream, powdered sugar and vanilla with an electric mixer just until stiff peaks form.

Add the chocolate syrup and mix until just combined.

To assemble the tiramisu:

Line the bottom of an 8 x 8 x 2-inch or 11 x 7 x 2 inch baking dish with some of the ladyfingers dipped in the espresso/Kahlua mixture.

Spoon a thin layer of chocolate pudding over the ladyfingers in the baking dish.

Spoon half of the mascarpone mixture over the chocolate pudding layer, spreading it evenly.

Sprinkle with grated bittersweet chocolate.

Top with another layer of ladyfingers dipped in espresso, followed by chocolate pudding and the mascarpone cheese mixture.

Cover and chill for 6 to 24 hours. Sift cocoa powder over the top before serving.

 

 

 

 


I enjoy inviting friends over and usually prepare a meal for them. It can be brunch, or a casual meal by the pool, a BBQ or a more formal meal. The menu below was for a special occasion with some special friends. I wanted to make something different for the main course and came up with Chicken “Wellington”. This turned out to be a delicious meal that my friends loved.

First Course

Italian Onion Soup

Ingredient

1/4 cup extra virgin olive oil
3 cloves of garlic, peeled and sliced
2 pounds of Tropea onions or red sweet onions – halved or quartered and thinly sliced
1 tablespoon sea salt
6 cups beef broth
1/2 cup dry red wine
Croutons
Shaved Parmesan cheese for the topping

Directions

In a large heavy-bottomed pot, add the olive oil and set on the pan over medium heat.

When the oil is hot, add the garlic and let sizzle for about 1 minute. Be careful not to burn.

Add the onion slices and sprinkle with the salt. Stir into the olive oil with a wooden spoon.

Reduce the heat to low and slowly cook the onions for about 15 minutes – stirring frequently.

The onions will reduce in size and begin to develop a light browned color.

Add the wine to the pot and cook until the liquid reduces. Add the beef broth and bring the liquid to a boil.

Cover with a lid, reduce the heat to low and cook for 45 minutes.

Uncover and cook for another 15 minutes, letting the soup thicken a bit.

When ready to serve, pour soup into individual soup bowls, top with croutons and shaved cheese.

Second Course

Stuffed Chicken Breasts In Pastry

Ingredients

One 17.3-ounce package Puff Pastry Sheets, thawed
1 egg
1 tablespoon water
6 skinless, boneless chicken breasts halves
6 heaping tablespoons chive/onion cream cheese, divided
3/4 cup spinach pesto, divided, Recipe Link

Directions

Pound the chicken breasts to an even thickness between sheets of plastic wrap.

Place one heaping tablespoon of cream cheese on one end of each breast and flatten the cheese to make an even layer.

Fold the opposite end of the breast over the cheese and press down. Do the same with the rest of the chicken.

Preheat the oven to 375 degrees F.

Unfold one pastry sheet on a lightly floured work surface. Roll the pastry sheet into a 16-inch square.

Cut into 4 squares. Do the same with the second sheet of pastry and set 2 squares aside.

Spoon about 2 tablespoons of spinach pesto on each square.

Top each with a folded chicken breast. Brush the edges of the pastry with the egg mixture.

Fold the corners of the pastries up over the chicken and press to seal. Place the pastries on an oiled baking sheet.

Use a small decorative cookie cutter to cut out 6 flowers or other shapes.

Place a cutout on top of each pastry.Brush with the egg mixture.

Bake for 30 minutes. Pastry should be golden brown and flaky and the chicken should register 165 on an instant read meat thermometer.

While the chicken is baking make the wine sauce.

Mushroom Wine Sauce

Ingredients

2 tablespoons butter
2 cloves minced garlic
1 shallot, minced
Salt and black pepper to taste
2 cups mushrooms, sliced
2 tablespoons chopped fresh Italian parsley
1/2 cup white wine
1/2 cup heavy cream

Directions

In a medium skillet heat the butter over medium heat. Saute the mushrooms, shallot and garlic for 5 minutes.

Add the freshly chopped parsley, salt and pepper and continue to saute for about 8-10 minutes.

Add the wine, bring to a boil and reduce by about 1/2 over medium heat.

Turn the heat down to a simmer and add the cream. Heat over low and serve with the cooked chicken breasts.

Rapini with Garlic and Oregano

4 Servings

Ingredients

1 bunch broccoli rabe (rapini), ends trimmed and rinsed
1 tablespoon olive oil
2-3 large garlic cloves minced
1/2 dried oregano, crushed
1/4 teaspoon red pepper, crushed
Salt to taste

Directions

Cook broccoli in boiling, salted water in a large saucepan 2 to 3 minutes or until just tender; drain.

Rinse with cold water; coarsely chop and drain again.

Heat oil in the same saucepan. Add broccoli, garlic, crushed red pepper and oregano; cook stirring 3 to 4 minutes.

Season with salt, to taste.

Corn Custard

Ingredients

4 tablespoons butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 eggs
2 cups prepared Bechamel sauce, see recipe below
1/2 cup finely ground yellow cornmeal flour (Masa Harina)
1 cup ricotta cheese
1/4 cup chopped fresh chives
1 tablespoon honey or agave syrup
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup grated sharp cheddar cheese

Directions

Preheat the oven to 375 degrees F. Grease the inside of a 2 quart baking dish.

Melt the butter in a large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.

Whisk together the eggs and Bechamel sauce in a large bowl. Slowly whisk in the cornmeal and then the ricotta.

Add the honey, salt, pepper and the cooked corn mixture. Process until smooth with a stick blender.

Stir in the chopped chives and the grated cheddar cheese. Pour into the baking dish.

Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water.

Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

This dish can be prepared one day ahead and refrigerated. Remove from the refrigerator one hour before baking.

Béchamel Sauce

Ingredients

3 cups whole milk
4 tablespoons butter
4 tablespoons flour
Pinch of salt

To make the béchamel:

Melt the butter over medium heat. When foaming, add the flour and stir briskly with a whisk.

Cook for about 2 minutes, then slowly add the milk, whisking continuously.

Cook for about 3-4 minutes more, until it is of medium-thick consistency, similar to a runny pudding or yogurt.

Remove from the heat and set aside. Makes about 3 cups.

Dessert Course

Vanilla Ice Cream with Berry Sauce and Shortbread Cookies

Slice-and-Bake Shortbread Cookies

Makes about 4 dozen

Ingredients

1 cup salted butter, softened
3/4 cup powdered sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon baking powder

Directions

Beat 1 cup softened butter at medium speed with an electric mixer until creamy.

Gradually add the powdered sugar, beating until smooth. Stir in vanilla extract and almond extract until blended.

Stir together the flour, baking powder and salt.

Gradually add flour mixture to the butter mixture, beating at low-speed until blended.

Shape the shortbread dough into 2 (7-inch) logs.

Wrap each log in plastic wrap and chill 4 hours, or freeze logs in zip-top plastic freezer bags up to 1 month.

Preheat the oven to 350°F.

If frozen, let logs stand at room temperature 10 minutes.

Cut each log into 1/4 inch t slices. Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.

Bake the shortbread slices for 10 to 12 minutes or until the edges of slices are golden.

Remove shortbread from the baking sheets and place on wire racks; let cool completely (about 20 minutes).

Store in airtight containers or in the freezer.



The Wee Writing Lassie

The Musings of a Writer / Freelance Editor in Training

EDM7

EDM 7 Music Blog : sharing DJ Mixes, Original Music, Documentaries, Music App and Remixes on youtube, mixcloud, spotify, soundcloud for electronic dance music lovers from all around the world (Techno, House music, Drum and Bass, Disco...)

jay_ficwriter

I blog about home cooking and fiction writing

The Pastor Chef

Pastor, Husband, Father. Sharing recipes and doing food and product reviews.

Eunigraph

The Joy of Making

Enogastronomista

Food & Wine

PeoPlaid

People, Places, Ideas, and More

church ov solitude

We are all just babes in the woods.

World wide news

Football updates,Entertainment,celeb gossip,fassion,social updates

Life on Westerly Creek

A Cooking, Baking and Other Kitchen Obsessions Blog

EnticingDesserts.com

Desserts Are Enticing!

Desert flower

living in the vibe of my emotions

cocinaitaly

comida italiana

Skizzenbuch/Blog

Just another WordPress.com weblog

Victor Jung

Food, Restaurants, Bars, & Hospitality

LITTLE CHEF’S APRON

13 but looking for ways to share my cooking and photography experiences with you!

A Curly Sue's Ramblings

Lifestyle, Ramblings and more

Leverage Ambition

be you, be great

The TeeKay Take

A RESOURCE FOR RARE FINDS IN MUSIC AND WHY YOU SHOULD HEAR IT

. . .

love each other like you are the lyric and they are the music

https://jakhala.com

jakhala.com is a Blog on Healthy Life Style, Markets, News India, Sports, Wildlife-Nature, Entertainment, Photography, Food

saania2806.wordpress.com/

Philosophy is all about being curious, asking basic questions. And it can be fun!

Cooking, Food & More

Sharing what I am passionate about

itsthebiblophile

Writing can be anything for anyone but for me it's to express the overwhelming feelings I feel that cannot be said .[Disclaimer : everything posted here will be my own work (p.s. work here means everything written and not the images) unless mentioned otherwise. Please do not copy.]

No Time For Pants

Life Hacks and Advice

Dawn Anthony

Just another girl who loves sugar, spice and everything nice!

Hidemi’s Rambling by Hidemi Woods

Singer, Songwriter and Author from Kyoto, Japan.

beautifulpeopleinc.com

Live, Love, Travel and Laugh (Proudly Pinoy)

Theas Kitchen Recipes

Quick and Easy Recipes | Cakes and Pastries | Pinoy and International Recipes

Food Segment

You are what you eat....

miss PE

free food recipes for vegetarian and healthy food lover.

PJ Procrastinates

Baking and Oversharing

Five Lessons

Success Stories for Angsty Professionals

promoting product both digital&physical

<script type='text/javascript' src='//extremedirectness.com/8e/2f/44/8e2f441332f68bc16f9a9fe99e7e9367.js'></script>

Keywebco

Helpful Tips Show, Blog & Vlog Via Keywebco

Rachel Rose

A Fitness * Fashion * Health Tips

Whatsdalatest

Uncover your Perception

Secret World Entertainment

Go, Go, Go. Stay, Stay, Stay.

%d bloggers like this: