nto slices. Add the red wine. Add the brandy (cognac could
basil, Italian seasoning, oregano and wine. Place bay leaf and whole
circle (if you are doing home made).
Place pizza dough on
killet, add 1 cup of wine to skillet and bring to
HOME MADE BROWNED FLOUR: Turn oven on
o large pot with honey, wine, lemon juice and zest.
Rub garlic in bottom of 1 wooden bowl.
Add olive oil and mix with garlic.
Take anchovies, chop them into small pieces and rub them into the bottom of the bowl.
Mix vinegar, mustard, Worcestershire sauce, Tabasco and egg yolks.
Add lettuce and toss.
Add lemon juice.
Add Parmesan cheese and cracked black pepper to taste.
Top with Parmesan cheese and croutons.
Enjoy with a bottle of good white wine.
For the Home made Brioche:
For Brioche: Sprinkle
he 1/8 cup of wine to deglaze the pan.
br>*NOTE: I prefer my home-made chili in this recipe, but
Rinse and drain cherries. Place in a large mixing bowl. Pour sugar over cherries. and then pour flour over the cherries. Add almond extract, lemon juice and condensed milk. Beat together and let stand for a few minutes. Prepare the pastry shell, either home made or refrigerator. Roll out the pastry shell and place in a pie pan. Add the filling. Take the top pastry and cut it into 1 inch strips. Weave to cover pie. Sprinkle with sugar and bake at 450 degrees for 10 minutes, then hake at 350 degrees for 40 minutes.
spread jam or jelly (preferably home-made).
Carefully place the two
weet, as with most things home made is best.
Scallions, finely
heese (to taste), home made croutons, bacon bits (optional: home made are best), and
rowned somewhat, add broth and wine or water for 3 1
Melt butter in a Dutch oven. Add bay leaves, shallots and saute until tender about 3-4 minutes. Add garlic and saute until soft, about 1-2 minutes.
Add Chardonnay wine and reduce by half.
Add chicken stock, potatoes, French thyme, marjoram and heavy cream. Bring to a full boil and reduce to a simmer for 25 minutes or until potatoes are tender.
Remove Potage from the heat and add Fresh Sorrel, nutmeg, fine sea salt, white pepper and puree the Potage.
Serve Potage in warm bowls.
Garnish with Fresh Chopped Chives.
Put onion, carrots and celery on prepared meat fat and saute until it become soft.
Add garlic and bacon.
Than add the meat with rosemary and wild thyme, plumes and bay leaf.
Cook shortly, about 10 minute.
Add wine
(add blueberry jam only if you don't have plums.
Cook for 5 min more.
Serve with home-made potato gnocchi.
You can also use any kind of game, turkey, duck, or goose.
worry. It can be made right on the spot.
Saute onions in butter until very tender.
Add mushrooms and saute additional 2- 3 minutes.
Add wine, simmer, and reduce by half.
Add tomato puree and gravy and simmer for 5 minutes.
Adjust seasoning to your taste with Maggi, salt and pepper.
You can also add your favorite herbs to this sauce.
utter left from veal. Add wine, beef stock and sauce espagnole