Recipes with Wines

Welcome to our Recipes Page!

If your family is like ours, many of your best times center around food and the time spent both preparing and eating it together. Here at Rolling Meadows that also means food that goes with good wines. A new feature of our site is to post some of our favorite family recipes involving cooking with wine. We will share some of our family's favorites and maybe that will add some goodness to your next family get-together! Bon Appetit!

Norton, Mushroom Spaghetti Sauce (aka: Papa's Spaghetti)

We are HUGE pasta lovers! Everyone in the family has a noodle-loving gene. This is the one pasta sauce that the grandkids have named as "Papa's Spaghetti".  The kids request it every time we get together for a weekend or holiday visit. It's a little bit "putzy" to make, but well worth the time, and it is almost BETTER served the next day as leftovers as the flavors seem to blend together even more.

Ingredients
    1/8 cup bacon ends, diced
    1 medium onion, finely chopped
    4 cloves garlic, chopped
    8 oz. Baby Bella mushrooms, 1/2 chopped and 1/2 rough cut
    olive oil
    2 tbsp. butter
    1 cup Norton wine
    1 tbsp. brown sugar
    *1 medium to small zucchini, finely diced (because I needed to use it up)*
    2 -14 oz.cans diced toms
    1 can tomato paste
    2 cups chicken broth
    1/4 tsp. dried thyme
    1/2 tsp. dried oregano
    1/2 tsp. dried basil
    “pinch” crushed red pepper
    3/4 cup roasted red pepper, chopped (or sun-dried tomatoes)
    2 bay leaves
    pepper, to taste
    salt, to taste

Directions:
In large heavy pot:
1. Render the bacon in some olive oil for about 10 to 15 min. (low and slow) remove
2. Add oil if necessary and sweat onions for about 10 min, last 2 min. add garlic . remove
3. Add oil if necessary and add zucchini cooking low for about 10 min and then raise heat to brown.              
Remove and set aside.
4. Add butter and just a bit of oil. brown the the larger mushroom pieces on med to med high
    heat for about 5 min. Then add the chopped mushroom. turn down heat and cook on low for
    about 5 more min.
5. Turn up the heat (high to med high) and add the Norton. Cook this until most of the wine is cooked             down.
6. Add all of the ingredients, cooked and uncooked BUT only about 1/2 a cup of broth. Bring to nice                 simmer.
7. Cook on low for about six hours adding the broth in 1/2 cup amounts throughout the day.
Add the last 1/2 cup about 1/2 to one hour prior to being finished.

*Vegetarian Option:Leave out the bacon and use vegetable broth instead of chicken broth. I have tried         it both ways and it is great either way.



Chicken Seyval De Provence

We love a delicious Roast Chicken for Sunday dinner. This one allows for leftovers if you can keep yourself from eating it all at one meal. Serve it with your favorite veg (we like flash fried Brussel Sprouts) and a nice potato and you are all set to dine in fine fashion. The sauce is delicious not only on the chicken but on potatoes or rice as well!

Main ingredients

-4-5 lb. roaster chicken
-1/4 cup olive oil
-3/4 cup Seyval (RMV)
-2 TBS. herbs de provence
-11/2 TBS. lemon juice
-1/2 tsp ground pepper
-1/2 tsp. salt
-3 cloves garlic, chopped
-2small lemons quartered
-1 head of garlic in skin cut crosswise
-11/2 cup chicken broth 
Sauce

-1 very small onion chopped small
-11/3 cup chicken broth
-3/4 cup Seyval
-1 tsp. herb de provence
-1/4 cup butter
-1 tsp. lemon juice
-1/4 tsp. salt
-1/4 tsp. ground pepper

Directions:
Chicken-

1. Mix: olive oil, 1/4 cup Serval, herbs de provence, lemon juice, pepper, salt, 3 garlic cloves
2. Rinse chicken and pat dry
3. Rub mixture under the breast skin and then all over the outside of the entire bird, use it all up
4. Put cross cut garlic head and quartered lemon inside chicken and tie legs
5. Oil v-rack in roasting pan and put chicken on breast side down.
6. Mix remaining wine with the broth and put one to two cups in bottom of roasting pan
    (you may need to make more of this mixture depending on the size of your pan)
7. Roast at 425 for 30 - 35 min. depending on size of bird
8. After 35 - 35 min turn breast side up and add the rest of the broth/wine mixture
9. Roast another 35 - 40 min or until temp is 180. Don’t let it get over done and dry.
10.Remove and wrap tightly in foil until ready to carve.

Sauce-

1. Sweat the onion just a bit while the chicken is in the oven and then set aside.
2. After chicken is removed put the roasting pan on the top burners and cook down the
    remaining juices to almost dry.
3. Add the sweated onions and saute
4. Add the broth and and simmer for 2 min. (stirring up the good bits off the bottom of the pan)
5. Add the wine, herbs de provence, salt and pepper, lemon juice and cook down for 5 min.
6. When there is about 1 cup left, turn off the fire and stir in the butter, about 1/4 at a time.


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