White Wine Greats: Delicious White Wine Recipes, The Top 100 White 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 White Wine Greats for information and inspiration.

Everything is in here, from the proverbial soup to nuts: Asparagus With Hazelnuts and Tarragon Vinaigrette, Asparagus with Watercress, Avocado and Mozzarella Cheese Stuffed Tomatoes,Wine Glazed Ham Steaks, Wisconsin Cheese Chowder, World's Hottest Wings!, Yankee Lamb Stew, Yucatan BBQ Sauce, Zesty Shrimp - Valentine's Day, Zucchini And Porcini Risotto...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!

White Wine Greats is packed with more information than you could imagine. 128 delicious dishes covering everything, each employing ingredients that should be simple to find and include White 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

• Cooking

Informations

• Publié par: Emereo Publishing
• Date de parution: 12 janvier 2013
• Nombre de lectures: 0
• EAN13: 9781486459322
• Langue: English

Extrait

White Wine Greats

Copyright © 2013 Jo Franks

° ° ° ° ° Table of Contents

Table of Contents

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

Chapter 1 A-M ................................................................................................................................................. 1 Asparagus With Hazelnuts and Tarragon Vinaigrette ...................................... 1 Asparagus with Watercress ............................................................................ 2 Avocado and Mozzarella Cheese Stuffed Tomatoes ........................................ 3 Avocado Lafitte.............................................................................................. 4 Avocado Pear With Crab, Pear, Peach And Primroses ...................................... 4 Baby Artichokes and Sausage Rigatoni ........................................................... 5 Chicken Cutlets With Artichoke Hearts ........................................................... 7 Chicken Da Vinci............................................................................................ 8 Chicken Fondue In Ginger Broth..................................................................... 9 Chicken Fricassee - 2 .................................................................................. 10 Chicken in Citrus Sauce ............................................................................... 11 Chicken in Riesling with Grapes ................................................................... 12 Chicken In Saffron And Garlic Sauce............................................................. 13 Chicken In The Crock Pot ............................................................................. 14 Dilled Swedish Veal Roast ............................................................................ 14 Diver Scallops with Vegetable Ragout and Caviar ......................................... 16 Duck, Lamb and Sausage Casoulet............................................................... 18 Dungeness Crab Risotto .............................................................................. 21 East-West Paella .......................................................................................... 22 Easy Cassoulet............................................................................................. 23 Easy Cheddar Swiss Fondue ......................................................................... 24 Fun And Game Hens .................................................................................... 25 Fusilli Bucati W Soft-Shell Crabs, Hot Peppers & Escarole ............................. 26 Fusilli With Smoked Salmon, Leeks And Red Peppers.................................... 27 Garlicky Tortellini ........................................................................................ 27 German Meatballs ........................................................................................ 28 Hot Chicken And Apple Salad....................................................................... 29

iii

Hungarian Turkey Fajitas ............................................................................. 30 Iceberg Lettuce Chopped Salad With 'French' Dressing ................................. 31 Indian Relish................................................................................................ 32 Italian New Year's - Mussels W/Saffron-Tomato Mayonnaise ....................... 33 Italian Seafood Salad.................................................................................... 34 Italian Vegetable Soup ................................................................................. 35 Jalapeno Pasta With Scallop Sauce ................................................................ 36 Jamaican Jerk-Kabobs.................................................................................. 37 Jambalaya Lafitte ......................................................................................... 38 Knockwurst in Beer/wine with Kraut ............................................................ 39 Kota Kapama (Chicken Braised With Cinnamon And Cloves ) ........................ 40 Kyuri No Sunome (Japanese Cucumber Salad) .............................................. 41 La Rinforzata (Neapolitan Cauliflower Salad) ................................................ 41 Lamb Chops With Gorgonzola...................................................................... 42 Lamb Shanks With Artichokes And Olives..................................................... 43

Chapter 2 N-Z ................................................................................................................................................44 Provencal Mushroom and White Bean Stew ................................................... 44 Pumpkin And Chanterelle Tamales............................................................... 45 Quebec-Style Roast Goose ........................................................................... 47 Quick Chicken Risotto.................................................................................. 48 Quick Rosemary Steaks ................................................................................ 49 Rabbit Alla Caciatora Barese ........................................................................ 50 Rabbit In Potacchio ...................................................................................... 51 Rabbit With Mushrooms And Artichokes ...................................................... 52 Rahmschnitzel (Veal Escalopes With Cream) ................................................. 53 Rainbow Trout And Scallop Mousse ............................................................. 54 Red Beans With Pasta Sausage And Tomatoes .............................................. 56 Red Pappardelle With Bacala, Potatoes And Chives ....................................... 57 Red Snapper With Potato-Leek Crust and Lima-and-White Bean .................. 58 Rice In Paella With Fish On The Side - {Arroz A Banda} ................................. 60 Rice Pilaf with Chestnuts and Brussels Sprouts ............................................. 62 Rigatoni With Cauliflower............................................................................. 62 Rigatoni With Fresh Sausage, Peas And Sage ................................................ 64 Risotto Alla Milanese ................................................................................... 65 Risotto Milanese .......................................................................................... 66 Risotto Nero ................................................................................................ 66 Risotto Rustica with Prosciutto and Arugula ................................................. 67 Risotto with Bitter Greens ............................................................................ 69 Risotto With Champagne.............................................................................. 70 Risotto With Gorgonzola And Pistachios....................................................... 71 Risotto With Lamb Casserole........................................................................ 72

i

v

Table of Contents

Risotto with Mushrooms .............................................................................. 73 Risotto with Peas & Mushrooms ................................................................... 74 Risotto With Peas And Carrots...................................................................... 75 Risotto With Peas And Parmigiano................................................................ 76 Risotto With Prociutto And Lemon................................................................ 76 Russian Potato-Beet Salad ........................................................................... 77 Russian Sour Cream Cucumber Salad ........................................................... 78 Rustic Meat And Bean Pot ............................................................................ 79 Saffron Rice And Seafood - {Arros A Banda} ................................................. 80 Saffron Risotto Primavera............................................................................. 83 Saffron-Poached Fruit In Poppadom Baskets ................................................ 84 Salad Lyonnaise And Leek And Potato Soup ................................................. 86 Shrimp-&-Fresh Corn Risotto ...................................................................... 88 Shrimp-and-Bean Salad ............................................................................... 89 Sizzling Beef ................................................................................................ 90 Skinny Fettuccine Alfredo ............................................................................ 91 Smoked Chicken Twins ................................................................................ 91 Tuscan Chicken ........................................................................................... 92 Tuscan Grilled Pork Tenderloin with Rice ..................................................... 93 Ultimate Smoked Turkey .............................................................................. 95 Veal Chops With Peppers ............................................................................. 96 Veal Farsu Magru ......................................................................................... 97 Wild Mushroom Risotto................................................................................ 98 Wilted Cucumber Salad ................................................................................ 99 Wilted Spinach With Butter And Wine.......................................................... 100 Wine Glazed Ham Steaks............................................................................ 101 Wisconsin Cheese Chowder ....................................................................... 101 World's Hottest Wings! ............................................................................... 102 Yankee Lamb Stew ..................................................................................... 103 Yucatan BBQ Sauce .................................................................................... 104 Zesty Shrimp - Valentine's Day .................................................................. 105 Zucchini And Porcini Risotto ...................................................................... 106 Zuppa Osso Buco ....................................................................................... 107

Index .......................................................................................................................................... 110

v

° ° ° ° ° 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

ASPARAGUS WITH HAZELNUTS AND TARRAGON VINAIGRETTE

4 servings Source:White Wine Greats

1lb.fresh asparagus, trimmed ¼cupminced shallots

3tablespoonstarragon-white wine vinegar

4teaspoonschopped fresh tarragon or 1 ¼teaspoonsdried tarragon 1teaspoonDijon mustard

7tablespoonshazelnut oil, walnut oil olive oil 4cupsbaby lettuces or inner, leaves of curly endive ¼cuphazelnuts, toasted, husked, coarsely chopped

Pour water into large pot to depth of 1 inch and bring to boil.

Place asparagus on steamer rack set over water in pot. Cover pot and steam until asparagus is crisp-tender, about 4 minutes.

Transfer asparagus to bowl of ice water and cool. Drain.

Place asparagus on paper towels. (Can be prepared 6 hours ahead. Cover and refrigerate.) Combine shallots, vinegar, tarragon and mustard in bowl.

Gradually whisk in oil. Season to taste with salt and pepper.

1

White Wine Greats

Place baby lettuces on large platter. Arrange asparagus atop lettuces.

Drizzle with vinaigrette. Sprinkle with hazelnuts.

ASPARAGUS WITH WATERCRESS

1 servings Source:White Wine Greats

2lbs.asparagus ⅓cupextra-virgin olive oil 3tablespoonschampagne or white wine vinegar 1tablespoonDijon mustard 1teaspoondried tarragon

2

4cupstender watercress sprigs, rinsed ½lb.radicchio or red Belgian endive, optional Salt and pepper

1. Snap off and discard tough ends of asparagus. In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add asparagus; cook, uncovered, until barely tender when pierced, about 5 minutes. Drain and immerse in cold water. When cool, in about 5 minutes, drain.

2. Meanwhile, in a small bowl, mix oil, vinegar, mustard, and tarragon.

3. Arrange watercress and radicchio (whole leaves or slivered) on a platter. Top with asparagus. Drizzle dressing over asparagus and greens. Add salt and pepper to taste.

NOTES: Up to 1 day ahead, cook asparagus; cool, cover, and chill. Mix dressing; cover and let stand. Radicchio di Trevisio leaves are long and narrow.

MAKES: 8 to 10 servings

Chapter 1: A-M

AVOCADO AND MOZZARELLA CHEESE STUFFED TOMATOES

8 servings Source:White Wine Greats

2 avocados, cut in 1/2" cubes 6ouncesmozzarella, cut in 1/2" cubes 4 large tomatoes, vine ripened ***DRESSING*** 5 clove garlic, chopped 1tablespoonbasil, fresh chopped

2tablespoonsbalsamic vinegar 1teaspoonDijon mustard

4tablespoonsextra virgin olive oil 2tablespoonswhite wine red leaf lettuce for garnish garlic chives for garnish

Cut tomatoes in half and scoop out insides. (Can be used in place of tomato concasse to make Tomato-Basil Cream Sauce.)

Set each half on top of lettuce garnished plate.

In a blender, add garlic, basil, balsamic vinegar, oil and white wine. Blend and adjust according to taste. Toss with Avocado and Mozzarella cubes until completely coated.

Stuff tomatoes with mixture and garnish with garlic chives or other long thin garnish stuck into tomatoes. Looks terrific and tastes unbelievable!

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White Wine Greats

AVOCADO LAFITTE

1 servings Source:White Wine Greats

½ medium avocado, ripe 1 ds white wine Worcestershire sauce ½teaspoonmustard, Creole

hot sauce white pepper 2ounceslump crabmeat

1 sprig parsley 1teaspoonlow-fat mayonnaise

¼ lemon 1 green onion, chopped ½ papaya

1 leaf lettuce 2 strawberries

Cut avocado in half, remove skin and seed, rub with lemon. Mix mayonnaise, mustard, green onion, wine, Worcestershire, hot sauce and white pepper in a small mixing bowl, then fold in the crabmeat to coat evenly with sauce. Cover plate with leaf lettuce. Don't let lettuce overlap sides of plate.

Place avocado in center of plate. Top with crabmeat salad and parsley sprig. Peel and seed papaya and slice lengthwise. Arrange in concentric circles around avocado. Slice strawberries in half, place cut side up at base of plate, place lemon wedge to contrast and to use as dressing.

AVOCADO PEAR WITH CRAB, PEAR, PEACH AND PRIMROSES

4 servings Source:White Wine Greats

2 avocadoes 8ouncescrab meat 1 pear, ripe

4

1 peach, ripe 1tablespoonprimrose petals, freshly -creamy vinaigrette- --