wine – Hip Hop Cookbook

Herbed Marinated Mushrooms

David — Mon, 13 Nov 2006 00:09:32 +0000

1 lb small whole mushrooms
1 cup of chicken stock
1 cup dry white wine
1/4 cup white vinegar
1/4 cup olive oil
2 scallions, minced
2 cloves garlic, crushed
1/4 tsp dry rosemary
1/4 tsp dry marjoram
1/4 tsp dry thyme
1/4 tsp dry oregano
1 bay leaf
4 peppercorns
1 tsp salt

Combine all the ingredients, except the mushrooms, in a large saucepan. Simmer for 30 minutes. Add the mushrooms and simmer for 5 minutes. Cool at room temperature for 1 hour. Chill overnight. Serve.

Beef Stew with Red Wine

David — Sun, 12 Nov 2006 04:36:09 +0000

2 1/2 lb beef shoulder or shank stew meat, cut in 2" cubes
olive oil
1 cup chicken stock
1 1/2 cups dry red wine
1/2 onion, minced
5 garlic cloves, crushed
salt and cracked pepper
1/4 cup parsley, minced
1 bay leaf
1 tsp oregano
12 button mushrooms
3 carrots, cut in 1" chunks
6 pearl onions, peeled and left whole
1 tbsp cornstarch
2 tbsp tamari
2 tbsp water
crusty bread

Heat 1 tbsp olive oil in a dutch oven. Add half the meat and brown on all sides for 5 minutes. Remove from the pot. Add 1/2 cup chicken stock to the pot, swirl the liquid around, and pour into a bowl.
Heat a second tbsp of olive oil and repeat with the second half of the meat and 1/2 cup of the stock, pouring it in the same bowl. Set the liquid aside and return all the meat to the pot.
Pour in the wine. Add the onion, garlic, parsley, bay leaf, oregano, and the reserved liquid. Season with salt and pepper to taste.
Bring to a boil, reduce heat, cover and simmer 1 1/4 hours.
Add the mushrooms, carrots, pearl onions, and bring back to a boil, cover and simmer half an hour.
Remove the bay leaf. Mix the cornstarch with the tamari and the water and then stir into the stew. Bring back to a boil. Check the seasoning.
Serve with the crusty bread.

Rice Balls in Tomato Sauce

David — Sat, 11 Nov 2006 06:31:45 +0000

2 tbsp butter
1/2 onion minced
1 1b canned roma tomatoes, drained, chopped
1 tsp dry basil
1/s tsp dry thyme
1 tsp salt
1/s tsp cracked black pepper
1/2 cup dry white wine
1 1/4 cup water mixed with one chicken oxo cube
1 lb cooked rice
1 egg, lightly beaten
1 tbsp flour
4 oz. emmenthal cheese, cubed
1 tbsp minced parsley

Melt the butter in a dutch oven. Fry the onion in butter for 7 minutes. Add the tomatoes, basil, thyme, and salt and pepper. Cook 5 minutes. Stir in wine and water with oxo cubes. Bring to a boil. Simmer,uncovered, 15 minutes.
Combine the rice with the egg and flour until well blended.
Form rice into balls around the cubes of cheese. Put the balls in the sauce and simmer, covered for 10 minutes.
Sprinkle with parsley. Serve.

Radicchio Risotto

David — Sat, 11 Nov 2006 05:45:07 +0000

2 tbsp olive oil
2 scallions, minced
3 garlic cloves, crushed
1/2 tsp dry thyme
2 cups raw Arborio rice
1 large head radicchio, shredded
2/3 cup red wine
3 cups water mixed with 2 chicken oxo cubes
2 tbsp minced sundried tomatos (in oil)
salt and pepper
parmesan, grated

Heat the oil in a dutch oven. Add the scallions, the thyme, and the garlic and saute 5 minutes.
Stir in the rice and cook 1 minute.
Stir in the radicchio and add the wine.
Stir until the wine has reduced.
Stir in the water with oxo 1/4 cup at a time, over 20 minutes, until it has been absorbed with each addition.
Stir in sundried tomato. Season to taste.
Sprinkle with parmesan. Serve.