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Recipe Repository

D davemciMember
Hello Keith:
Thanks for facilitating this new topic board. Now that it has been in place for several hours, it is time for an upgrade [Wink] . Your next assignment, should you decide to accept it, is to:
1. Encourage people to post actual recipes (Jones, I would love to get the lobster one, even though I have no idea what coral oil is);
2. Place those recipes in the non-forum food section to add some permanency and ease in retrieving;
3. Allow users to rate the recipies so people can see if the dishes are winners or not as well as share what wines they served and how that worked out.
4. Pay me a huge consulting fee for this value-added advice.
5. Have this in place by say, noon tomorrow? [Wink]
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J joneswineno1Member
Coral oil is made with a neutral oil (even though it isn't totally neutral I use 50% extra virgin olive and 50% canola) and the cooked coral from a lobster.

The recipe for this dish is found in the French Laundry cookbook. Keller calls it Macaroni and Cheese. Once you have done the recipe once or twice it becomes really fairly simple to execute well. The key is too always have lobster stock in the freezer. I also like just using cooked down lobster stock mounted with cream to make a nice lobster broth as an ameuse bouche. A versatile dish that can be broken down into parts and used in other presentations.
W winedrinkeroftexasMember
Great idea!

The child bride is always looking for new, good recipes to fatten me up (more!).

There are already lots of good places to locate recipes, but with the group we always seem to have assembled here and their devotion to all things that complement wine, this would be great.

By the way...I was just looking for a top drawer recipe for applesauce. (Yes, I am actually serious). [Smile]
F futronicMember
I made applesauce on Saturday ... fresh apples from the market worked well. I used Empire apples as they tend to be a little more tart and can hold their shape decently (I like a more chunky applesauce as opposed to a puree).

Basically all you've gotta do it peel and core the apples, cut them into fairly decent sized pieces (I use quarters, as the apples are rather small), add some brown sugar and cinnamon, and then for a special ingredient, a bit of brandy in the bottom of the pan. Cover and cook over medium-low heat, stirring frequently. Be sure the juice from the applesauce doesn't boil over.

I never use water as there is enough in the apples (even if I don't use brandy). Turns out quite well. Too bad I ate an entire batch of applesauce in two days.

P.S. It went well with my BBQ pork tenderloin.
W winedrinkeroftexasMember
futronic---

Well, the darling wife made some applesauce last night. She used a variety of different apples and she did NOT peel them. I was surprized at that, but the food mill did a wonderful job. No brown sugar, but a wee bit of Jack Daniels. [Big Grin]

I had given her several different recipes and which one she used, I don't know. I'll check and post back the link if you wish.

Cravings are odd things. I just had to have some applesauce. I wonder what is next...corny dogs! [Eek!]
P pool-boyMember
Risotto with Roasted Shallots, Portobello Mushrooms, and Radicchio

8 oz. whole shallots
3 tbsp. olive oil
Salt and pepper
1 tbsp. butter
½ lb. Portobello mushrooms, diced
½ cup chopped yellow onion
½ cup Arborio rice
½ tbsp. dried thyme
½ cup white wine
4 ½ cups warmed chicken broth
1 ¾ cups loosely packed chopped radicchio
1 cup seeded, chopped tomatoes (about 1 good sized one)
¾ cup grated Parmigiano-Reggiano
Garnish if you like: minced chives

Preheat oven to 350 degrees. Trim ends of shallots. Peel off outer brown layer and discard. Halve shallots, coat with 1 tbsp. olive oil, and sprinkle with salt and pepper. Wrap shallots loosely in foil and roast fro 65 minutes. Keep wrapped in foil until ready to serve.

In a large sauté pan over medium to medium high heat, heat remaining olive oil and butter. Add mushrooms and onions and sauté for 2-3 minutes, stirring frequently. Add rice and thyme and continue cooking for 4-5 minutes, stirring frequently. Carefully add wine (it will steam up when poured into the hot pan) and simmer until evaporated. Start adding stock one ladle at a time, stirring after each addition until mostly evaporated. Cook until al dente.

Stir in the radicchio and tomatoes. Cook for 1-2 minutes more to wilt radicchio slightly. Stir in Parmigiano. Stir in roasted shallots.

www.vinocellar.com -- Mm-Mm-good
P pool-boyMember
Well, for lunch, I had still more of the below recipe. It is getting better with each passing day, so much so that I need to post the recipe.

Zuppa di Cipolla Aretine
(Onion Soup in the Arezzo Style)

6 yellow onions (~2 lbs), sliced
2 oz. (1/2 stick) butter
1 quart vegetable broth
Salt and pepper
20 slices Tuscan-style bread (hearty country-style)
Fontina cheese, sliced
Parmigiano cheese, grated

Sauté the sliced onions in butter until soft. Add the broth to the onions and simmer for about 10 minutes, adding salt and pepper. Butter two loaf pans. Line the bottoms of the pans with the sliced bread and spoon in a layer of onions and broth. Add a layer of Fontina slices to each pan, then another layer of bread and broth. Sprinkle generously with parmigiano. Bake in the oven for 30 minutes at 350ºF. It’s even better the second da, better yet the third, fourth, etc...

www.vinocellar.com -- Mm-Mm-good

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