unwind cooking
Archive for April 2012
Mushroom Wine Sauce Sausage Rigatoni
Pair this with a Merlot! I enjoyed with a 2009 Beringer Merlot Napa. This wine is a 5-star! 1/8 teaspoon cumin powder 1/4 teaspoon cracked peppercorns – I used flower pepper from South Africa 1/4 heaping teaspoon cayenne 1/4 teaspoon ground chile, e.g. California Chile Molido or parprika a sprinkle of red chili pepper flakes … Continue reading
Avocado Lime Cheesecake with Almond Crust using a High Performance Blender
Now that I’m done with my taxes I can do something fun – like post my first ever cheesecake – Avocado Lime Cheesecake. Note that this recipe does not have gelatin so it will yield a delicious creamy texture. Restaurant style cheesecakes use gelatin which give it a more solid texture. Preheat oven to 350°F. … Continue reading
Cilantro Lime Avocado Shrimp Salad
Absolutely delicioso! Serves 4 | Wine to sip: 2008 Clos La Chance Chardonnay Santa Cruz Mountains 2 tablespoons grapeseed oil or other cooking oil 1 red bell pepper, sliced chopped, seeds and ribs removed 1 cup tomatillo roasted yellow chili salsa, preferably organic or your favorite red salsa 24 uncooked wild blue shrimp, thawed, peeled … Continue reading
Crispy Spicy Tofu
When I saw this recipe (easy to make) I bought 2 packages of tofu just to try it. It’s delicious by itself but a dipping dish of soy sauce could work nicely too. 1 package extra firm or super firm organic tofu (about 14 ounces) 2 tablespoons soy sauce 1 tablespoon sesame oil 1/4 cup … Continue reading
Tarragon Wine Cream Sauce over Spicy Baked Cod
The tarragon wine sauce was inspired by a French sauce called Béarnaise. This aromatic cream sauce is wonderful over fish, chicken or vegetables. Serves 3 | Wine to sip: 2008 Clos LaChance Santa Cruz Mountains Chardonnay Tarragon Wine Reduction 1/2 cup dry white wine, such as a Chardonnay 1/4 cup white balsamic (white wine vinegar) … Continue reading
Spanish Romesco Sauce with a Fried Egg on Toasted Italian Bread
Recipe serves 4. Left over sauce can be refrigerated. 1 large red bell pepper, sliced with ribs and seeds removed 1/3 cup olive oil, plus more for cooking 2 garlic cloves, pounded and sliced in half lengthwise 1/4 red wine vinegar * 1/4 cup red wine such as a Merlot or a dry Cabernet Sauvignon. … Continue reading
Spicy Oregano Lemon Chicken
It was the end of the day and I still didn’t know What to Cook for Dinner until I saw this recipe. This chicken was delicious, not too spicy but spicy enough – and a cinch to make! Serves 2-3 | Wine to sip: 2010 Raymond Hill Merlot 3-4 boneless, skinless chicken thighs 3/4 teaspoon … Continue reading
Parmesan Zucchini Frites
Serves 6 3 medium zucchini 1/2 cup all purpose flour 1 cup Panko breadcrumbs 1/2 cup breadcrumbs 1/2 cup grated Parmesan (or Parmesan & Romano cheeses combined) 2 teaspoon garlic powder 1/2 teaspoon sea salt 2 eggs whisked or beaten in a blender 1/2 cup grape seed oil or other frying oil Marinara or spaghetti … Continue reading
