Red Wine Greats: Delicious Red Wine Recipes, The Top 79 Red Wine Recipes

Jo Franks

Description

You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Red Wine Greats for information and inspiration.

Everything is in here, from the proverbial soup to nuts: Braised Lamb Shanks with Roasted Potatoes, Braised Lamb Shanks with White Beans, Braised Lamb Shoulder with Figs, Braised Pork Strudel With Green Apple Sauce, White Bean-Vegetable Salad, Whole Grilled Foie Gras W French Beans & Quince Vinegar, Wild Rice Salad With Sun-Dried Tomato - Al Fresca, Winter Minestrone, Zesty Orange Barbecued Chicken Wings, Zesty Spaghetti Sauce...and much much more!

This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!

Red Wine Greats is packed with more information than you could imagine. 100 delicious dishes covering everything, each employing ingredients that should be simple to find and include Red Wine. This cookbook offers great value and would make a fabulous gift.

This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful.

The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them.

Yummy!!

Sujets

• Cuisine
• La cuisine et son histoire
• Cooking

Informations

• Publié par: Emereo Publishing
• Date de parution: 12 janvier 2013
• Nombre de lectures: 0
• EAN13: 9781486459339
• Langue: English

Extrait

Red Wine Greats

Copyright © 2013 Jo Franks

° ° ° ° ° Table of Contents

Table of Contents

Table of Contents .................................................................................................................... iii Preface .......................................................................................................................................... vi

Chapter 1 A-M ................................................................................................................................................. 1 Braised Lamb Shanks with Roasted Potatoes .................................................. 1 Braised Lamb Shanks with White Beans .......................................................... 3 Braised Lamb Shoulder with Figs.................................................................... 4 Braised Pork Strudel With Green Apple Sauce ................................................. 6 Braised Red Cabbage With Currants ............................................................... 7 Breakfast Lasagna.......................................................................................... 8 Brischtner Nytlae (Dried Pears Poached In Spice Wine) .................................... 9 Broccoli and Avocado Salad ......................................................................... 10 Endive, Beet And Red-Onion Salad .............................................................. 11 English Christmas Cake ............................................................................... 12 English Sweet And Sour Ribs ........................................................................ 13 Fast Fajitas .................................................................................................. 13 Favorite Caesar Salad ................................................................................... 14 Grilled Vegetable Salad With Red Pepper Vinaigrette .................................... 16 Grilled Venison With Scarlet Runners And Fried Leeks .................................. 17 Gutsy Red Pepper Gazpacho ........................................................................ 18 Ham And Black Bean Salad ........................................................................... 19 Hamburger-Vegetable Chowder................................................................... 20 Heat Wave Spaghetti Sauce .......................................................................... 21 Holiday Brie ................................................................................................. 21 Hoppin' John Vinaigrette .............................................................................. 22 Hot Fourth-Of-July Barbecued Chicken ........................................................ 23 Hot German Potato Salad ............................................................................. 25 Ice Cream With Fig Compote Topping .......................................................... 26 Insalata Tiepida Di Mare .............................................................................. 26 Lima Bean Salad........................................................................................... 27 Lobster with Red and Yellow Tomatoes ........................................................ 28

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Loin Of Venison With Cranberry-Chipotle Sauce........................................... 29 London Broil With Steak Sauce Gravy, Cauliflower, Red Chard ...................... 30 Lunaria Cold Tomato, Cucumber, Pepper and Basil Soup.............................. 32 Maltagliate With Borlotti, Shallots And Arugula ............................................ 33 Morels with Belgian Endive........................................................................... 33 Mostarda Di Cremona With Stracchino And Salami ....................................... 35 Mozzarella, Tomato and Basil Salad ............................................................. 35 Mushroom Pot Pie........................................................................................ 36 Mustard Rabbit (Lapin a la Moutarde)........................................................... 38

Chapter 2 N-Z ................................................................................................................................................39 Nectarines With Port .................................................................................... 39 Nutty Coleslaw............................................................................................. 39 Open-Face Mushroom-Brie Sandwiches ....................................................... 40 Orange Beef And Barley Stew ....................................................................... 41 Orecchiette Pasta W/Red Wine Braised Chicken And Aromatic Vegetables .... 42 Pan Roasted Quail With Port Sauce ............................................................... 43 Pan-Roasted Squab With Salsify ................................................................... 45 Pappardelle With Chicken Livers Tuscan Farmer-Style .................................. 46 Pappardelle With Wine And Herb-Braised Duck ............................................ 48 Tostadas Estilo Guadalajara ( Fried Tortillas ) ............................................... 49 Tournedos Bearnaise ................................................................................... 50 Tourtiere (Meat Pie) ..................................................................................... 51 Traditional Hanukkah Or Friday Night Brisket In Red Wine............................ 52 Tricolor Crudites Platter............................................................................... 53 Tumbleweed, Pinto Bean, And Wild Rice Salad .............................................. 54 Tuna In Scapece With Scallion Frocia ............................................................ 55 Tuna Steeped In Red Wine With Wilted Arugula ........................................... 56 Turkey Club Salad With Avocado Dressing ................................................... 57 Turkey Muffaletta ........................................................................................ 59 Tuscan Tomato Bread Salad ......................................................................... 60 Ultimate Pasta Salad .................................................................................... 61 Uptown Supper Salad ................................................................................... 62 Veal Stew With White Polenta ....................................................................... 63 Vegetable Ragout ........................................................................................ 64 Venison Goulash.......................................................................................... 65 Venison Medallions With Gin and Juniper ..................................................... 66 Venison Tenderloin with Wild-Mushroom Sauce........................................... 67 Vinaigrette (Russian Cooked Vegetable Salad) .............................................. 68 Warm Bean and Tomato Salad With Basil ...................................................... 70 Warm Salad Of Clams And Cockles With Escarole And Rhubarb .................... 71 Warm Salad Of Steamed Salmon, Ceci And Sunflower Sprouts ...................... 71

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Table of Contents

Watercress And Endive Salad With Mustard Vinaigrette................................. 73 Watercress Salad With Tangelos And Pomegranates ..................................... 73 West Coast Turkey Chili ............................................................................... 74 White Bean and Sausage Rigatoni................................................................. 75 White Bean Salad ......................................................................................... 76 White Bean-Vegetable Salad ........................................................................ 77 Whole Grilled Foie Gras W French Beans & Quince Vinegar ........................... 77 Wild Rice Salad With Sun-Dried Tomato - Al Fresca ..................................... 78 Winter Minestrone ....................................................................................... 79 Zesty Orange Barbecued Chicken Wings....................................................... 80 Zesty Spaghetti Sauce .................................................................................. 81 Zuppa Matta (Bread Salad With Tomatoes, Fennel And Celery) ...................... 82 Index .............................................................................................................................................84

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° ° ° ° ° Preface

Notice of Rights

All rights reserved. No part of this book may be reproduced or transmitted in any form by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher.

Notice of Liability

The information in this book is distributed on an "As Is" basis without warranty. While every precaution has been taken in the preparation of the book, neither the author nor the publisher shall have any liability to any person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by the instructions contained in this book or by the products described in it.

Trademarks

Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book, and the publisher was aware of a trademark claim, the designations appear as requested by the owner of the trademark. All other product names and services identified throughout this book are used in editorial fashion only and for the benefit of such companies with no intention of infringement of the trademark. No such use, or the use of any trade name, is intended to convey endorsement or other affiliation with this book.

Jo Franks

vi

Chapter 1 A-M

Chapter 1: A-M

BRAISED LAMB SHANKS WITH ROASTED POTATOES

6 servings Source:Red Wine Greats

6 lamb shanks, well trimmed Salt and freshly ground pepper, to taste

¼cupvegetable oil, plus more as needed 2 yellow onions, diced 2 celery stalks, diced

2 carrots, peeled and diced 4 large garlic cloves, minced 1cupfull-bodied red wine 2cupsdiced canned tomatoes, drained

2 ½cupsbeef stock 2teaspoonsminced fresh rosemary

Preheat an oven to 400℉.

1teaspoonminced fresh thyme 2 bay leaves 2lbs.baby new potatoes

3tablespoonsextra-virgin olive oil 1teaspoonsalt ½teaspoonfreshly ground pepper 1tablespoonred wine vinegar Minced fresh flat-leaf parsley for garnish 3tablespoonsOlivier Parmesan dipping and drizzling oil

Generously season the lamb shanks with salt and pepper. In a large oval Dutch oven over medium-high heat, warm the 1/4 cup vegetable

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oil. Working in batches, brown the shanks on all sides, 5 to 10 minutes total, adding more oil to the pan if needed. Transfer to a platter. Pour off the excess fat from the pan.

Add the onions, celery and carrots to the pan and cook, stirring occasionally, until the vegetables are golden and translucent, 5 to 8 minutes. Add the garlic and saute for 2 minutes. Remove the pan from the heat and add the wine. Return the pan to medium-high heat and bring the liquid to a simmer, stirring to scrape up the browned bits.

Simmer until the liquid is reduced by half, about 5 minutes. Add the tomatoes, stock, rosemary, thyme, bay leaves and lamb shanks and bring to a boil. Cover the pan, transfer to the oven and cook until the meat is almost falling off the bone, 1 1/2 to 2 hours. Using tongs, transfer the shanks to a large serving bowl and cover loosely with aluminum foil.

Increase the oven temperature to 450℉. Oil a baking sheet or roasting pan. In a large bowl, stir together the potatoes, olive oil, 1 tsp. salt and 1/2 tsp. pepper. Arrange the potatoes on the prepared pan. Roast, stirring and turning the potatoes occasionally, until tender when pierced with a fork, 30 to 35 minutes.

Meanwhile, remove the bay leaves from the cooking liquid and discard. Skim off the fat. Using an immersion blender, puree until smooth. Stir in the vinegar and season with salt and pepper. Pour some of the sauce over the shanks and garnish with parsley. Transfer the remaining sauce to a sauce boat.

Transfer the potatoes to a cutting board and cut in half. Place in a large bowl, add the Parmesan oil and stir to coat. Transfer to a serving bowl and garnish with parsley. Serve the lamb shanks and pass the potatoes and the sauce alongside.

Comments: These lamb shanks are slow-cooked until the meat is

Chapter 1: A-M

almost falling off the bone. They're delicious paired with roasted baby potatoes, which get a flavor boost from Parmesan-infused olive oil.

BRAISED LAMB SHANKS WITH WHITE BEANS

6 servings Source:Red Wine Greats

1 ½cupsdried small white, white kidney or cannellini beans 2tablespoonsextra-virgin olive oil 6 lamb shanks, each 1/2 to 3/4 lb. 1 yellow onion, finely diced 1 celery stalk, finely diced 2 large carrots, peeled and finely diced

6 garlic cloves, minced 1 ½cupsdry red wine such Cabernet Sauvignon or Chianti

1 ½cupschicken broth 1 ½cupspeeled, seeded and chopped tomatoes (fresh or canned)

3tablespoonstomato paste 1teaspoonchopped fresh thyme 1 bay leaf

Salt and freshly ground pepper, to taste 1tablespoonshredded lemon zest

2tablespoonschopped fresh flat-leaf parsley

Pick over the beans and discard any misshapen beans and stones. Rinse the beans, place in a bowl and add water to cover generously. Let stand for about 3 hours.

Drain the beans and place in a saucepan with water to cover by 2 inches. Place over medium-high heat and bring to a boil. Reduce the heat to low and simmer, uncovered, until nearly tender, 45 to 60 minutes. Drain well.

Meanwhile, in a deep, heavy stock pot over medium heat, warm the

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