red wine – Let's Cook Together

Pasta Amatraciana

Denis Martel — Sun, 18 Apr 2010 14:10:24 +0000

It may sound strange but my daughters love this dish. It is a good way to use a surplus of tomatoes from your garden!

Ingredients:

125 ml olive oil
4 chopped onions (about 800 ml)
250 gr bacon, cut in 1 cm wide pieces
5 garlic cloves
1 l tomatoes, seeds removed and chopped in 1 cm cubes
30 ml sugar
10 ml Chili pepper flakes
175 ml red wine
Salt and pepper to taste

Method:

In a good frying pan, heat the oil and cook the onions for 10 minutes
Add bacon and sauté for another 5 minutes
Add the other ingredients and let simmer, uncovered, for 45 minutes with low heat, stirring from time to times
Serve on pasta with grated cheese

Rack of Lamb

Denis Martel — Sun, 18 Apr 2010 13:50:58 +0000

Lamb is probably our (Cheryl and I) favourite meat. The meat from the rack is so tender it melts in your mouth.

I recommend serving the rack of lamb with a hunter sauce. You will find it delicious.

Ingredients:

Two racks of lamb
30 ml olive oil
20 ml old fashion mustard (the one with the seeds!)
75 ml bread crumbs
30 ml red wine
7 ml rosemary
1 garlic clove finely sliced
1 garlic clove chopped

Method:

Cut and insert the garlic slices in the racks
Mix the other ingredients together and rub the mixture on the lamb
Place in the refrigerator for about two hours
Bake in the oven at 350⁰F for about 20 minutes
Remove the racks from the oven, cover with foil for 5 minutes
Slice the chops and serve

Cornish Hens

Denis Martel — Sat, 17 Apr 2010 15:08:50 +0000

This recipe is an adaptation of the one prepared by my brother-in-law, Richard at the cottage a few years back.

Ingredients:

Stuffing:

75 ml raisins
60 ml red wine
15 ml butter
75 ml pine nuts (or chopped walnuts)
125 ml wild rice
250 white rice
3 chopped green onions
625 ml chicken stock

Chicken:

400 ml apricot jelly or orange marmalade
One can of concentrated orange juice
One can of water
One can of apricots
4 Cornish hens, washed and dried
175 ml water
8 slices of bacon

Method:

Stuffing:

Soak the raisins in the wine for about 30 minutes
Add chicken stock and boil for 13 to 15 minutes so the rice is not completely cooked

Chicken:

In a saucepan, melt the jelly, concentrated juice and water. Do not bring to a boil
Cut half the apricots in small chunk and add them to the marinade
Marinade chicken for 3 to 4 hours, turning them several time so they can absorb the juice
Put he stuffing in the chicken
Place the chicken in a oven dish, pour marinade and the 175 ml of water
Place two bacon slices on each chicken with the leftover apricots
Cover with a loose aluminium sheet and bake for 90 minutes at 350⁰ F. Pour the marinade on top of the chicken several times while cooking (you may add some water if necessary)
When chicken are cooked, reserve the chicken and pour the marinade in a sauce pan
Remove fat from the marinade and bring to a boil for a few minutes.

Chicken À La Provençale

Denis Martel — Sat, 17 Apr 2010 14:52:20 +0000

Serve this chicken with rice (see rice recipe for chicken À La Provençale). It is a great dish to serve when you entertain friends. Rest assure the smell of this chicken will open everyone’s appetite. Your friends will remember this meal for a long time. It would not surprise me if someone asks for the recipe!

Ingredients:

125 ml raisins
250 ml red wine
One chicken of about 2 kg, cut in pieces like KFC
Flour, salt and black pepper mixed together
Oil and butter
1 can beef consommé
175 ml sliced almonds
3 garlic cloves
2 tomatoes, seedless and cut in small cubes
5 ml of each: thyme, basil, oregano, parsley and marjory
Salt and pepper to taste

Method:

In a bowl, soak the raisins in wine for about 2 hours
Roll the chicken pieces in the flour mixture and brown in a large cast iron pot with the mixture of oil and butter
Add the raisins, consommé, almonds, cloves, tomatoes and herbs to the pot
Cover and cook for about 2 hours at 275⁰ F in the oven or let simmer on the stove top