Tag Archives: Wine

Cheese Fondue

16 Jun
So expensive, so worth it!  I love it best with bread but many prefer it with raw veggies or apples.  And the best part about this recipe is that it calls for half a bottle of wine.  So you know what the other half is for…
  • 1 clove garlic, halved crosswise
  • 1/2 bottle dry, white wine
  • 1 T cornstarch
  • 2 tsp kirschwasser (a cherry flavored brandy)
  • 1/2 lb Emmental cheese, coarsely grated
  • 1/2 lb Gruyère cheese, coarsely grated

Rub inside of electric fondue pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.

Stir together cornstarch and kirsch in a cup.

Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy. Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.

Serve with bread, apples or vegetables for dipping.

Photo from chow.com

Philly Cheese Steak Stuffed Garlic Bread

31 Jan


As Rachael Ray’s website states:  two guilty pleasures under one roof: steak smothered with onions and cheese, housed in toasty garlic bread.  The best thing about the toasty garlic bread, though, is that there is no butter involved.  Just olive oil, rosemary and garlic.  Delish.

Not a particularly cheap dish, however.  The sirloin had to be specially sliced at the meat department so I had to select an unpackaged, higher grade (and thus more expensive) cut.  So the bread loaf and meat together were about $12 already.  Plus the mushrooms and a bottle of wine.  I did use the leftover processed Swiss cheese product (that Derek purchased recently instead of real swiss cheese–“you said Swiss cheese and this package says Swiss cheese”) from a previous recipe to save on purchasing the provolone.  And it worked okay.

My only problem was the amount of filling versus the size of the bread bowl.  One layer using half of the filling filled up the bowl.  The bread loaf was not particularly large so my advice is to reduce the filling amounts by 1/3 to 1/2 or make sure you purchase a LARGE peasant loaf.  Or use two smaller ones.  And make sure you cut the top off towards the top of the loaf so that the dish is as deep as possible.

The pluses to this were the unused croutons which made for a quite scrumptious little appetizer and the next day’s lunch of the leftover filling on garlic toast.


  • One 1-pound loaf peasant bread
  • 1/2 cup extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 tablespoon chopped fresh rosemary
  • 1 pound onions, thinly sliced
  • 1 pound sirloin steak or sirloin tips, very thinly sliced
  • Salt and pepper
  • 1/4 cup dry red wine
  • 8 slices provolone cheese


  1. Preheat the oven to 375°. Slice off the top 1/2 inch of the bread; reserve. Scoop out the insides of the loaf, leaving a 1/2-inch-thick shell, and cut into cubes.
  2. In a large skillet, heat 6 tablespoons olive oil over medium heat. Stir in the garlic and rosemary for 2 minutes. Place the bread shell on a baking sheet; brush the inside with some of the seasoned oil. Add 3 cups bread cubes to the skillet with the remaining seasoned oil and toss to coat; transfer to the baking sheet, surrounding the bread shell. Reserve the skillet. Place the bread top on the baking sheet cut side up. Bake until browned and toasted, 10 to 15 minutes.
  3. Meanwhile, in the reserved skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the onions and cook, stirring, until golden, 10 minutes; transfer to a bowl. Add the steak to the skillet and cook for 4 minutes; season with salt and pepper. Add the wine and cook for 2 minutes. Stir in the onions.
  4. Spoon half of the steak-onion mixture into the bread bowl; top with half of the cheese, then half of the croutons. Layer with the remaining steak-onion mixture, croutons and cheese. Bake until the cheese has melted, 3 to 5 minutes. Top with the bread lid. To serve, slice into wedges.

Recipe and photo from Rachael Ray

Chicken Cobbler Casserole

18 Jan

We’re big on leftovers, and while this is ok reheated, it is best right out of
the oven while the croutons are hot and buttery crispy.


  • 6  tablespoons melted butter, divided
  • 4  cups  cubed sourdough rolls
  • 1/3  cup  grated Parmesan cheese
  • 2  tablespoons  chopped fresh parsley
  • 2  medium-size sweet onions, sliced
  • 1  (8-ounce) package sliced fresh mushrooms
  • 1  cup  white wine
  • 1  (10 3/4-ounce) can cream of mushroom soup
  • 1/2  cup  drained and chopped jarred roasted red bell peppers
  • 2 1/2  cups  shredded cooked chicken


  1. Toss 4 tablespoons melted butter with next 3 ingredients; set aside.
  2. Sauté onions in remaining 2 tablespoons butter in a large skillet over medium-high heat 15 minutes or until golden brown.  Add mushrooms, and sauté 5 minutes.  Stir in wine and next 3 ingredients; cook, stirring constantly, 5 minutes or until bubbly.
  3. Spoon mixture into a lightly greased 9-inch square baking dish; top evenly with bread mixture.  Bake at 400° for 15 minutes or until golden brown.

Chicken with Prosciutto, Rosemary, and White Wine

27 Aug


The rosemary flavor is quite intense so if you’re not a huge fan I would suggest placing a whole sprig or two in while cooking and remove before serving or decreasing the amount.


  • 2 tablespoons extra-virgin olive oil
  • 3 large chicken breast halves with ribs and skin, cut crosswise in half
  • 3 chicken drumsticks with skin
  • 3 chicken thighs with skin
  • 1 cup 1/4-inch cubes prosciutto (about 5 ounces)
  • 6 garlic cloves, minced
  • 2 tablespoons chopped fresh rosemary
  • 1 1/4 cups dry white wine
  • 1 cup low-salt chicken broth
  • 1 cup canned crushed tomatoes with added puree
  • Fresh rosemary sprigs


Preheat oven to 325°F. Heat extra-virgin olive oil in heavy large ovenproof pot over medium-high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, sauté chicken until golden, about 4 minutes per side. Transfer chicken to platter. Add prosciutto, minced garlic, and chopped rosemary to same pot. Stir 1 minute. Add dry white wine, chicken broth, and crushed tomatoes with puree. Bring to boil, scraping up browned bits. Boil 5 minutes. Return chicken to pot, arranging in single layer. Return to boil. Cover pot and place in oven. Bake until chicken breasts are cooked through, about 20 minutes. Remove chicken breasts. Continue baking until drumsticks and thighs are cooked through, about 10 minutes longer. Remove pot from oven. Return chicken breasts to pot. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.)

Bring chicken mixture to simmer. Transfer chicken to platter; tent with foil. Boil until sauce is reduced to 2 cups and coats back of spoon, about 5 minutes. Season sauce to taste with salt and pepper. Pour sauce over chicken. Garnish with rosemary sprigs and serve.

Chicken Cacciatore

20 Aug



  • 1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
  • 1 3/4 teaspoons table salt
  • 3/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 4 garlic cloves, chopped
  • 1/2 cup dry red wine
  • 1 (28-oz) can whole tomatoes in juice
  • 1/2 cup chicken stock or reduced-sodium chicken broth

Pat chicken dry and sprinkle on all sides with 1 1/4 teaspoons salt and pepper. Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken to a plate.

Reduce heat to moderate and add onion, bell pepper, and garlic to skillet. Cook, stirring occasionally and scraping up any brown bits, until onion and garlic are golden, 8 to 10 minutes. Add wine and simmer, scraping up brown bits, until liquid is reduced by half, 1 to 2 minutes. Add tomatoes with their juice and simmer, breaking up tomatoes with a wooden spoon, 5 minutes. Add chicken stock and nestle chicken pieces in sauce.

Simmer, loosely covered with foil, until chicken is cooked through, 35 to 45 minutes. Season with remaining 1/2 teaspoon salt. For a thicker sauce, transfer cooked chicken to a platter and keep warm, covered, then boil sauce until it reaches desired consistency.

Accompaniment: cooked white rice or buttered noodles

Fondue Broth

11 Jul


  • 2  bay leaves
  • 2-4 clove garlic, minced
  • 2 tsp dried parsley
  • 2 tsp fresh ground pepper
  • 2 can nonfat chicken broth
  • 1/2 bottle dry, white wine


Mix all ingredients in a fondue pot and simmer for one hour.
Bring to a boil and serve with meats and vegetables of choice.