Angel Hair Pasta with Feta and Broccoli

November 23, 2015

Winery: St. James Winery

½ cup St. James Winery Seyval
8 oz angel hair pasta
½ cup chopped fresh Roma tomatoes
2 cups broccoli, cut into small florets
2 tablespoons olive oil
3 cloves garlic, crushed
⅔ cup chicken broth
1 tablespoon fresh basil, chopped
2 teaspoon fresh oregano, chopped
½ cup feta cheese, crumbled
⅛ teaspoon cayenne pepper
Black pepper to taste

Cook pasta according to the package directions. Steam broccoli florets until tender-crisp. In a large non-stick skillet heat oil over medium heat, add garlic and sauté until golden. Add wine, broth, basil and oregano to skillet. Cook one minute. Remove from heat. Add cooked pasta and broccoli. Toss. Add Feta cheese, tomatoes and peppers. Toss. Serve warm or chilled. Serves 4.

Show-Me Gourmet Chicken

November 23, 2015

¼ cup (4 T.) butter
4 chicken breasts
½ cup Stonehaus Vignoles (dry white table wine)
2 T. butter
½ medium onion finely chopped
¼ cup dry white table wine
1 cup sour cream
salt and pepper to taste
½ tsp. paprika
¼ cup chopped parsley

Melt the ¼ butter in frying pan; add chicken breasts and cook until just delicately brown, turn occasionally. Sprinkle the ½ cup wine over chicken, cover and steam until tender, 20 to 25 minutes. Melt the 2 tablespoons of butter in another pan, cook onions in it (but do not allow them to brown). Stir in ¼ wine and sour cream. Remove from heat. When chicken is tender, pour sour cream sauce over it. Add salt and pepper to taste. Heat together only long enough to warm cream again. Garnish with paprika and chopped parsley. 4 servings.

Mushroom and Artichoke Lasagna

November 23, 2015

1 lb. sliced baby Portobello mushrooms
2 tbsp. butter
3 garlic cloves, minced
2 cans (14 oz. each) water-packed artichoke hearts, rinsed, drained and chopped
1 cup dry white wine (I use Les Bourgeois Vineyard’s Solay)
¼ tsp. salt
¼ tsp. pepper
9 no-cook lasagna noodles
4 cups shredded mozzarella cheese, divided

¼ cup butter, cubed
¼ cup all purpose flour
3 ½ cups 2% milk
2 ½ cups shredded Parmesan cheese
1 cup white wine (Les Bourgeois Vineyard’s Solay)

Sauté mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add the artichokes, wine, salt and pepper; cook over medium heat until liquid is evaporated.

For the sauce, in a large saucepan over medium heat, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook for 1 minute or until thickened. Stir in Parmesan cheese and wine.

Spread 1 cup sauce into a greased 13-in. x 9-in. baking dish. Layer three noodles, 1 2/3 cups sauce, 1 cup mozzarella and 1 1/3 cups artichoke mixture. Repeat layers twice.
Cover and bake at 350 degrees for 45 minutes.

Sprinkle with remaining mozzarella cheese. Bake uncovered 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes.

Beef Roast with Onion and Wine Sauce

November 23, 2015

1 lb. of small pearl onions, peeled and halved
2 T. olive oil
salt and pepper to taste
5 cups beef broth
1 bottle Baltimore Bend Last Minute (red wine)
2 ½ tsp. tomato paste
3-4 lbs. beef roast
5 slices bacon, diced
2 tsp. thyme
5 T. butter
2 T. flour

Marinate roast in wine, saving back 1 ½ cups for sauce. Preheat oven to 375°. In small pan, toss onions with olive oil until well coated. Salt and pepper to taste. Roast in oven until golden brown, about 30 minutes. Combine broth and 1 ½ cups of wine. Bring to boil. Continue cooking until it has reduced by half. Stir in tomato paste, set aside. Sprinkle roast with thyme, salt and pepper, set aside. In roasting pan cook bacon. Remove bacon from pan, leaving bacon fat. Add roast to pan and brown on all sides. Put pan in oven. Roast for about 1 hour (medium rate). Remove meat from pan. Skim any fat off the drippings in pan. Place pan on stove on high. Add broth mixture and bring to boil. Lower to simmer. Melt 2 ½ tablespoons of butter. Mix with flour to make paste and whisk into broth mixture. Simmer until thickened. Whisk in remaining butter. Add onions and bacon bits. Slice roast and serve over top. Serves 6-8.

Bacon Wrapped Beef Filets

November 23, 2015

3 8 oz. beef filets (wrap with bacon)
3 slices of bacon
½ cup beef broth
¼ cup Balsamic Vinegar
1/3 cups Worcestershire
1 cup dried cranberries
2 whole shallots chopped
1 lb. mushrooms
1 cup red wine – St. James Velvet Red (semi-dry red wine)
Blue Cheese Crumbles

½ cup olive oil
1 tsp. steak seasoning
1 sprig basil

Wrap bacon around steak and place in marinade for 1 hour. Place in a skillet and slowly brown each side. Remove meat. Pour beef broth, vinegar, and Worcestershire in skillet. Chop shallots and mushrooms and place in skillet and cook approximately 5 minutes. Add cranberries and simmer for 3 minutes. Add wine and put steak back in pan and cover approximately 3 to 5 minutes. Serve with sauce from pan and top with blue cheese crumbles. Serve with favorite side dishes. 3 8-oz. servings.


November 23, 2015

10 oz. no-cook lasagna noodles
1 lb. mozzarella cheese, grated

Meat Sauce:
1 lb. Italian sausage - browned and drained
1 clove garlic, minced
1 tbs whole basil, crushed
1.5 tsp salt
1 can stewed tomatoes (1 lb.)
2 cans tomato paste (6 oz ea.)

Cheese Filling:
2 eggs, beaten
2 cups ricotta (or sm. curd cottage cheese)
1/2 cup grated parmesan
2 tbs parsley flakes
1/2 tsp pepper

Preheat oven to 375º F. Brown the sausage and drain. Add the rest of the meat sauce ingredients. Stir well. Simmer 30 minutes.

Mix together the cheese filling ingredients.

In a 9 x 13" pan, layer 1/2 noodles, 1/2 cheese filling, 1/2 meat sauce, and 1/2 cheese.

Add another layer of noodles, cheese filling, meat sauce, and top with cheese.

Bake covered for 30 minutes or internal temp reaches 160º F. Remove cover and bake for additional 10 minutes to brown the top.

Bolduc Braised Short Ribs

November 23, 2015

Winery: Sainte Genevieve Winery

3-4 lbs bone in beef short ribs
sea salt and freshly ground pepper
1 tbsp olive oil
1 lbs parsnips, peeled and cut into chunks
4 medium carrots, peeled and cut into chunks
1 medium onion, peeled and cubed
1 garlic bulb, peeled and sectioned
1 tbsp flour
1 bottle Sainte Genevieve Winery Bolduc
1 14 ounce can reduced sodium beef broth
1 tbsp Dijon mustard
1 tbsp chopped fresh thyme

Season short ribs with salt and pepper. Working in batches in a large pot, cook ribs in oil on medium high heat until well browned. Remove from pot and set aside. Add parsnips, carrots, onion and garlic; cook over medium heat, stirring frequently, for 10 minutes. Stir in flour and cool one minute more. Add wine, broth and Dijon to pot, scraping up any browned bits on the bottom of the pot with a wooden spoon. Return short ribs to the pot. Bring to a boil; reduce heat and simmer over low heat, covered but with the lid cracked, for 2 hours. Remove cover and simmer over medium high heat for 30 minutes. Season to taste with thyme, salt and pepper. Serve over soft polenta or mashed potatoes. Makes 4 servings.

Chicken with Rosemary Butter Sauce

November 23, 2015

Winery: Sainte Genevieve Winery

4 boneless skinless chicken breast halves (4 oz. each)
4 tbsp. butter (divided)
1/2 cup Sainte Genevieve Winery Seyval Blanc (dry white) wine
1/2 cup heavy whipping cream
1 tbsp. minced fresh rosemary

In skillet over medium heat, cook chicken in 1 tbsp. butter (4-5 min. each side, until juices run clear). Remove from pan and keep warm.

Add wine to pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining butter until blended. Serve sauce over chicken.

Missouri Meatballs

November 23, 2015

Winery: Jowler Creek Vineyard and Winery

About 1 cup boiling water
¼ cup sun-dried tomatoes
1 ½ lb. round venison
½ cup finely chopped onion
1 egg, slightly beaten
1 cup soft bread crumbs
¼ cup shredded Parmesan cheese
½ teaspoon salt
⅓ cup ketchup
¼ teaspoon pepper
2 tablespoons ketchup
½ cup loosely packed fresh basil
2 tablespoons Jowler Creek Norton wine
1 tablespoon minced garlic
2 tablespoons shredded Parmesan cheese

Heat oven to 400°F. Pour enough boiling water over sun-dried tomatoes in small bowl just to cover; let stand 10 minutes or until tomatoes are softened. Drain well. Finely chop tomatoes.

Combine beef, venison, tomatoes, bread crumbs, onion, ⅓ C. ketchup, ¼ C. cheese, basil, egg, salt and pepper in large mixing bowl, mixing lightly but thoroughly. Shape mixture into 18 2-inch meatballs and place on rack in broiler pan. Bake in 400°F oven about 10-12 minutes.

Meanwhile, combine wine and 2 tablespoons ketchup. Generously brush meatballs with wine mixture. Cook a remaining 8-10 minutes to medium (160°F) doneness, until no longer pink in center and juices show no pink color.

Linguine with Clam Sauce

November 23, 2015

Winery: Jowler Creek Vineyard and Winery

2 tablespoons olive oil

1 medium white onion, chopped

3 cloves garlic, chopped

2 cups parsley, chopped

1 can chopped clams

1 cup Jowler Creek Vignoles wine

½ box linguine, cooked

Shredded Parmesan cheese

Heat olive oil in large saucepan. Add onion, garlic and parsley and cook until softened. Stir in Jowler Creek Vignoles and simmer for 5 minutes. Add clams and cook until heated through. Toss sauce with cooked linguine and sprinkle on cheese.

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