unwind cooking
potato
Latin-style Chicken and Potato Soup
If you want to eat this soup in true Latino fashion, eat with warm rolled up corn tortillas. Delicioso! Serves 4. You might say this sopa goes well with a cold Mexican beer like Cerveza Pacifico (yum) … but why not wine too? I enjoyed with a chilled 2010 Raymond Hill California Chardonnay. First, do … Continue reading
Potato Leek Au Gratin
A creamy and tasty baked vegetarian dish. Pair with a dry Sauvignon Blanc. 8 medium size potatoes, peeled and halved 3 tablespoons salted butter 1/3 cup all-purpose flour 2 1/2 cups heavy whipping cream sea salt cracked peppercorns 1/8 teaspoon ground coriander 1/8 teaspoon ground nutmeg 1/4 teaspoon ground cumin 1 1/2 cups sharp Cheddar … Continue reading
Fish Casserole with White Wine Cream Sauce
This dish was delicious. (I wish it photographed better). Serves 6 | Wine to sip: 2010 Sutter Home Chardonnay 8 medium golden potatoes, peeled 3 tablespoons mayonnaise 3 tablespoons butter 1 teaspoon ground cumin sea salt and cracked peppercorns 1 medium shallot, chopped 1 garlic clove, minced 1 yellow squash, sliced 1 pint heavy whipping … Continue reading
Top Sirloin with Bacon Cabbage Slaw
Serves 3 to 4 | Sipping wine: 2010 Woodbridge Merlot by Robert Mondavi 1 tablespoon and 1 teaspoon grapeseed oil 3 slices of turkey bacon, chopped 1 small shallot, chopped 1 tablespoon whole-grain Dijon mustard 3 tablespoons cider vinegar 8 ounces chopped cabbage 1 pound top sirloin steaks, 3 to 4 steak pieces sea salt … Continue reading
Roasted Wild Red Shrimp with Honey Dijon Vinaigrette and Brussels Sprouts
Serves 4 | Wine to sip while cooking: 2009 Charles Shaw Merlot Vinaigrette 1/2 cup red wine vinegar 3 tablespoons whole grain Dijon mustard 3 tablespoons honey 1/2 cup extra virgin olive oil In a small mixing bowl, mix the red wine vinegar, Dijon mustard, and olive oil. Optional: Pour the vinaigrette mixture into a … Continue reading
