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Posts tagged ‘white wine’

Oct 22

68 Comments

Creamy Chicken Tenders

Chicken Tenders In Cream Sauce

Chicken Tenders In Cream Sauce

This recipe is so simple and delicious. I have been meaning to post it for a while but never got around to it until I saw the Whole Foods recipe contest is stovetop chicken recipes and I decided to enter it. This can be a quick weeknight supper or an elegant entree for a dinner party. Because I use chicken tenders it’s a very quick cook, including prep it’s less than 30 minutes. I like to serve with plain rice but it’s equally good eaten alone with a vegetable or salad on the side. I’ve been making this for years and I can’t honestly remember where I got the recipe, it’s quite possible I created it myself. The sauce is rich and so flavorful.  You can omit the heavy cream altogether for a light sauce increasing the white wine to 1/2 cup and maybe add a tbs of butter.

Serves 3-4 depending on serving size

    • 8 chicken tenders
    • 1 shallot peeled and chopped
    • olive oil for pan
    • 1/3 cup white wine
    • 12 cherry tomatoes cut in half
    • 1/2 cup heavy cream
    • 6 basil leaves divided (3 and 3) cut chiffonade or 1/4 tsp dried basil
    • 1 teaspoon worcestershire sauce
    • salt and pepper to taste

    Heat enough olive oil to coat your saute pan, add the shallot and cook until tender and translucent, add the chicken tenders and sear, remove chicken from pan and add the white wine to deglaze the pan, let reduce by 1/4 (approximately 3 minutes on med/high heat) add the cherry tomatoes and let cook until the tomatoes soften. Now add the heavy cream, worcestershire sauce and 3 of the basil leaves that have been cut. Add the chicken tenders back to the sauce and let cook for approximately 8 minutes or until chicken is cooked through and sauce thickens a little. Before serving add the rest of the basil chiffonade.

Aug 24

54 Comments

Rigatoni With Roasted Mushrooms And Eggplant And Wine Pairing

Rigatoni with mushrooms and eggplant

Rigatoni with mushrooms and eggplant

So here is the dish I decided to make with those beautiful roasted mushrooms and eggplant from the last post. It’s insanely simple, takes only minutes and is very tasty. It looks pretty boring, shades of cream and brown (those beautiful purple eggplant turned a homely brown) but it’s far from boring in the taste department You don’t really need a recipe per se for this, make as much as you need for your meal.  I didn’t really  measure anything estimated the amounts, you can judge by eyeballing it, it will feel right.

Serves 2-4 depending on serving size

Ingredients:

Roasted eggplant, mushrooms, shallot and garlic

1/2 cup chopped flat leaf parsley (a nice handful)

1/4 cup good white wine or a nice glugg, preferably what you will drink with this dish

olive oil to coat pan

Rigatoni  (1/3-1/2lb)

Goat cheese and mascarpone (use equal amounts of each)

Parmigiano Reggiano grated

Instructions:

Bring a large pot of water to a boil, add a tbs of salt and when it’s a vigorous rolling boil add the rigatoni. Stir occasionally and let boil for approximately 10 minutes or follow instructions on the package.

While your rigatoni is boiling, heat a saute pan with a little olive oil on medium/high, add the mushrooms,eggplant, shallot and garlic (remove the sprigs of thyme first) and a splash of white wine (about 1/4 cup). Cook just long enough to heat the vegetables, with strainer or spyder add the rigatoni to the vegetables. toss to combine and cook for a minute or two adding a little of the pasta water if it’s too dry. Add the chopped parsley. I topped this with  grated parm and a heaping spoonful of goat cheese and mascarpone that I whipped I used equal amounts of goat cheese and mascarpone and simply beat with my electric mixer. This will also be used for dessert, refrigerate what remains.  Hey you can never get too much goat cheese and mascarpone, right?  Stay tuned for dessert.

Wine Pairing courtesy of Stefano Crosio

I asked Stefano from Flora’s Table  and Clicks And Corks  to lend his expertise and  to pair wine with this dish. Here are his recommendations, and I would advise to find these wines, Stefano knows whereof he speaks. His recommendations are always spot on:

Given the characteristics of the ingredients of your dish, a proper wine to pair with it would have good acidity, tannins (or fairly robust ABV), intensity of flavors, tastiness and medium body.  A not overly structured Barbera, such as Coppo, L’Avvocata, would be a good wine for your dish at a very interesting price point (~$15). Otherwise, another good option in white would be Donnafugata’s Chiaranda’ (a Sicilian Chardonnay that retails for about $35.

Aug 12

35 Comments

Wine Pairing For Grilled Shrimp

Just a quick note this morning, Julian who pens the fantastic Vino in Love wine blog asked me to collaborate with him on a food/wine pairing. It’s summer and perfect for white wine and fish. I prepared two dishes one is my shrimp scampi that I prepared on the grill. I always have a hard time picking just the right wine to go with a meal, there is a real science to it and this is why I rely on the experts like Julian to help me make just the right choice. I love following the various wine blogs and learn so much from each. Here is a link to Julian’s post.  Thank you Julian as always I enjoyed our collaborations and learn so much from you. Salud!!

http://vinoinlove.com/food-wine-pairing-grilled-shrimp/

Shrimp Scampi

Shrimp Scampi