Pasta with Scallops and Sun-Dried Tomatoes

Briny scallops, sun-dried tomatoes, garlic and herbs pack a flavor punch for this Mediterranean dinner that can be cooked in about thirty minutes.
Pair this dish with a rich, velvety Vermentino wine from Sardinia. See the story of this dish. Serves four.
1 pound Orecchiette pasta (ear-shaped pasta) or the pasta of your choice
Extra virgin olive oil
3 shallots, peeled and thinly sliced
1/2 cup sun-dried tomatoes, chopped
1.5 teaspoons thyme, minced
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 cup Vermentino, Chardonnay or Muscadet
8 large sea scallops or 24 bay scallops, salted and peppered to taste
1 lemon, rolled on the cutting board and cut in half
Parsley, minced, for garnish
1) Set a large pot of water to boil; prepare your pasta according to the directions on the package.
2) Meanwhile, warm two tablespoons of olive oil over medium heat in a skillet. Add the shallots, sun-dried tomatoes and thyme and cook for three minutes or until the shallots are golden. Lightly salt and pepper the mixture.
3) Add the garlic and red pepper flakes and cook for 30 seconds.
4) Turn up the heat to high and add the Vermentino, Chardonnay or Muscadet, stirring the bottom of the pan until the wine is reduced by half.
5) In a separate pan, warm 1 tablespoon of olive oil on medium heat. Salt and pepper your scallops, then add them to the pan, turning halfway through, until tender. For sea scallops, this may be two or three minutes. For bay scallops, it may be one or two minutes. Your goal is a tender inside with a golden skin.
6) Use a pair of tongs to carefully add the cooked pasta to the skillet with the shallot mixture, stirring as you go. It is fine to allow some of the pasta water into the skillet along with your pasta. Season to taste with salt and pepper.
7) Remove the skillet from the heat. Squeeze lemon juice over the pasta and toss.
8) Plate the pasta and top it with the cooked scallops, drizzling the olive oil from the scallop pan over each bowl. Top the bowls with parsley. Enjoy with a Vermentino from Sardinia.
Pair this dish with a rich, velvety Vermentino wine from Sardinia. See the story of this dish. Serves four.
1 pound Orecchiette pasta (ear-shaped pasta) or the pasta of your choice
Extra virgin olive oil
3 shallots, peeled and thinly sliced
1/2 cup sun-dried tomatoes, chopped
1.5 teaspoons thyme, minced
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 cup Vermentino, Chardonnay or Muscadet
8 large sea scallops or 24 bay scallops, salted and peppered to taste
1 lemon, rolled on the cutting board and cut in half
Parsley, minced, for garnish
1) Set a large pot of water to boil; prepare your pasta according to the directions on the package.
2) Meanwhile, warm two tablespoons of olive oil over medium heat in a skillet. Add the shallots, sun-dried tomatoes and thyme and cook for three minutes or until the shallots are golden. Lightly salt and pepper the mixture.
3) Add the garlic and red pepper flakes and cook for 30 seconds.
4) Turn up the heat to high and add the Vermentino, Chardonnay or Muscadet, stirring the bottom of the pan until the wine is reduced by half.
5) In a separate pan, warm 1 tablespoon of olive oil on medium heat. Salt and pepper your scallops, then add them to the pan, turning halfway through, until tender. For sea scallops, this may be two or three minutes. For bay scallops, it may be one or two minutes. Your goal is a tender inside with a golden skin.
6) Use a pair of tongs to carefully add the cooked pasta to the skillet with the shallot mixture, stirring as you go. It is fine to allow some of the pasta water into the skillet along with your pasta. Season to taste with salt and pepper.
7) Remove the skillet from the heat. Squeeze lemon juice over the pasta and toss.
8) Plate the pasta and top it with the cooked scallops, drizzling the olive oil from the scallop pan over each bowl. Top the bowls with parsley. Enjoy with a Vermentino from Sardinia.
Anchovy Fillet Pasta with White Wine, Piñon Nuts and Breadcrumbs

The crunch of breadcrumbs atop your pasta, along with a wave of flavors delivered by anchovies, piñon nuts, white wine and golden raisins, will have you cooking like a Southern Italian any night of the week.
Pair this dish, which takes about 30-40 minutes to make, with a white wine from Italy's Campania region, such as Fiano di Avellino or Greco di Tufo. Serves four.
1/3 cup raw piñon (pine) nuts (buy them toasted if you want a shortcut)
Extra virgin olive oil
1/2 cup plain breadcrumbs (if you need a substitute, panko breadcrumbs work)
Kosher salt
8 anchovy fillets packed in oil, drained, plus 8-10 additional for topping the pasta
2 large shallots, minced
1 small fennel bulb, minced
2 garlic cloves, minced
3/4 cup white wine, such as Fiano di Avellino, Greco di Tufo or Chardonnay
1 pound linguini
1/2 cup golden raisins
1/2 teaspoon saffron threads, crushed by hand
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh Italian parsley
1) Warm a large skillet to medium heat and add the raw pine nuts. Constantly stir the nuts until they turn golden, about two minutes, then set them aside on a paper towel to cool.
2) Using the same skillet, warm 2 tablespoons of olive oil over medium heat, then add the breadcrumbs. Toast the breadcrumbs, stirring constantly, until they are golden brown, about three minutes, then set them aside in a bowl to cool.
3) Meanwhile, set a large pot of salted water to boil in preparation for cooking the pasta.
4) Returning to your skillet, warm 3 tablespoons of olive oil over medium heat. Add 8 anchovy fillets, crushing them with your spoon as you stir, until the fillets dissolve, about two minutes. Add the shallots and fennel and stir until they are lightly caramelized, about 6 minutes. Add the garlic and cook for 30 seconds.
5) Turn up the heat on the skillet to high, then add the white wine, stirring constantly and scraping the bottom of the pan, until the wine has reduced by half. Lower the heat to medium.
6) Add the linguini to your pot of boiling water and cook until al dente, about 7-8 minutes.
7) Meanwhile, return to your skillet and add the golden raisins; crush the saffron threads into the mixture and stir.
8) Once the linguini is cooked, use a pair of tongs to carefully remove the pasta from the pot and add it directly into the mixture in the skillet, stirring as you go. It's fine to allow some of the pasta water into the skillet as you make the transfer.
9) Remove the skillet from the heat, then add the fresh dill, continuing to stir. Add salt to taste.
10 ) Place the pasta mixture into bowls. Top each bowl with 2-3 anchovy fillets, toasted pine nuts and parsley. Drizzle with olive oil. Enjoy with your favorite dry white wine.
Pair this dish, which takes about 30-40 minutes to make, with a white wine from Italy's Campania region, such as Fiano di Avellino or Greco di Tufo. Serves four.
1/3 cup raw piñon (pine) nuts (buy them toasted if you want a shortcut)
Extra virgin olive oil
1/2 cup plain breadcrumbs (if you need a substitute, panko breadcrumbs work)
Kosher salt
8 anchovy fillets packed in oil, drained, plus 8-10 additional for topping the pasta
2 large shallots, minced
1 small fennel bulb, minced
2 garlic cloves, minced
3/4 cup white wine, such as Fiano di Avellino, Greco di Tufo or Chardonnay
1 pound linguini
1/2 cup golden raisins
1/2 teaspoon saffron threads, crushed by hand
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh Italian parsley
1) Warm a large skillet to medium heat and add the raw pine nuts. Constantly stir the nuts until they turn golden, about two minutes, then set them aside on a paper towel to cool.
2) Using the same skillet, warm 2 tablespoons of olive oil over medium heat, then add the breadcrumbs. Toast the breadcrumbs, stirring constantly, until they are golden brown, about three minutes, then set them aside in a bowl to cool.
3) Meanwhile, set a large pot of salted water to boil in preparation for cooking the pasta.
4) Returning to your skillet, warm 3 tablespoons of olive oil over medium heat. Add 8 anchovy fillets, crushing them with your spoon as you stir, until the fillets dissolve, about two minutes. Add the shallots and fennel and stir until they are lightly caramelized, about 6 minutes. Add the garlic and cook for 30 seconds.
5) Turn up the heat on the skillet to high, then add the white wine, stirring constantly and scraping the bottom of the pan, until the wine has reduced by half. Lower the heat to medium.
6) Add the linguini to your pot of boiling water and cook until al dente, about 7-8 minutes.
7) Meanwhile, return to your skillet and add the golden raisins; crush the saffron threads into the mixture and stir.
8) Once the linguini is cooked, use a pair of tongs to carefully remove the pasta from the pot and add it directly into the mixture in the skillet, stirring as you go. It's fine to allow some of the pasta water into the skillet as you make the transfer.
9) Remove the skillet from the heat, then add the fresh dill, continuing to stir. Add salt to taste.
10 ) Place the pasta mixture into bowls. Top each bowl with 2-3 anchovy fillets, toasted pine nuts and parsley. Drizzle with olive oil. Enjoy with your favorite dry white wine.
Aged Eggnog: Make it Now for Next December

Let's get one thing clear: I don't drink eggnog and rarely drink hard liquor, though I am partial to a hand-crafted Mezcal with a spritz of key lime juice from a tree shepherded by my friend Fabiola. Over the past couple of years, however, I have become aware of a tasty treat for the mouth known as "Aged Eggnog," a drink that just gets better over time.
Aged eggnog, which is infused with rum, cognac, and bourbon in my world, sings a beautiful song to your tastebuds and is good for two years or longer. But the batch you make will not last a year, based on my experience.
At the demand of the esteemed members of my homebrew club in Vista, California, The Society of Barley Engineers, I hereby share my "secret recipe" in four easy steps. Note: Studies have shown that the alcohol in this tasty libation kills nasty beasties over the course of three weeks if they are present in eggs. If you lose sleep over raw eggs, go with Pasteurized.
Aged eggnog, which is infused with rum, cognac, and bourbon in my world, sings a beautiful song to your tastebuds and is good for two years or longer. But the batch you make will not last a year, based on my experience.
At the demand of the esteemed members of my homebrew club in Vista, California, The Society of Barley Engineers, I hereby share my "secret recipe" in four easy steps. Note: Studies have shown that the alcohol in this tasty libation kills nasty beasties over the course of three weeks if they are present in eggs. If you lose sleep over raw eggs, go with Pasteurized.
12 large egg yolks (reserve the egg whites for a future use; why not make angel food cake?)
16 ounces sugar
1.5 teaspoons grated whole nutmeg
1 teaspoon vanilla paste
1 pint half-and-half
1 pint whole milk
1 pint heavy cream
1 cup characterful rum (I use Maraud Steelpan)
1 cup Cognac (I use Martell VSOP)
1 cup bourbon (I use Bulleit Bourbon)
1/2 teaspoon kosher salt
1/2 cup maple syrup (I'm Canadian, what do you expect?)
1) Place the egg yolks, sugar, nutmeg and vanilla paste in a mixing bowl and beat a medium speed for four minutes.
2) In a separate bowl, combine the half-and-half, milk and cream along with the liquors, maple syrup and salt; drizzle into the egg mixture at a slow speed.
3) Pour your tasty treat into well-sealed glass containers. Store for three weeks in the refrigerator; shake the eggnog weekly. During this time, the alcohol will kill off any nasty bacteria if necessary. Store this drink in the refrigerator until every last drop is consumed, shaking the eggnog when you happen to notice it in the fridge, perhaps monthly.
4) Serve with freshly ground nutmeg. This treat only gets better with time. Tell your friends about this ASAP -- they need to make it now to provide a nectar to friends and family for the holidays.
16 ounces sugar
1.5 teaspoons grated whole nutmeg
1 teaspoon vanilla paste
1 pint half-and-half
1 pint whole milk
1 pint heavy cream
1 cup characterful rum (I use Maraud Steelpan)
1 cup Cognac (I use Martell VSOP)
1 cup bourbon (I use Bulleit Bourbon)
1/2 teaspoon kosher salt
1/2 cup maple syrup (I'm Canadian, what do you expect?)
1) Place the egg yolks, sugar, nutmeg and vanilla paste in a mixing bowl and beat a medium speed for four minutes.
2) In a separate bowl, combine the half-and-half, milk and cream along with the liquors, maple syrup and salt; drizzle into the egg mixture at a slow speed.
3) Pour your tasty treat into well-sealed glass containers. Store for three weeks in the refrigerator; shake the eggnog weekly. During this time, the alcohol will kill off any nasty bacteria if necessary. Store this drink in the refrigerator until every last drop is consumed, shaking the eggnog when you happen to notice it in the fridge, perhaps monthly.
4) Serve with freshly ground nutmeg. This treat only gets better with time. Tell your friends about this ASAP -- they need to make it now to provide a nectar to friends and family for the holidays.
Thai Pepper Sauce
Hot pepper salsas, sauces and pastes can be yours with each summer's crop of peppers. Fermented foods are full of flavor, along with providing your body with meaningful nutrition and probiotics. If you'd like to give it a try, here's the recipe. You don't need an airlock to ferment peppers. Just place a tilted lid or plate gently on the top of the jar to allow the C02 to escape as the veggies ferment. Do not screw on the lid unless you have an airlock. For this project, you will need a one-gallon jar, a small ziplock freezer bag, and some plastic wrap and gloves, along with the ingredients. NOTE: Wear gloves to protect your hands from capsaicin heat when you work with peppers. Do not touch your eyes, face or any part of your body.
Ingredients
3 pounds sweet peppers of your choice (I used red, orange and yellow, along with Hatch Valley peppers), roughly chopped
1/2 pound Thai peppers, trimmed of their green tops and stems
2 medium onions, roughly chopped
4 cloves of garlic, roughly chopped
1 1/2 to 2 tablespoons salt
3 pounds sweet peppers of your choice (I used red, orange and yellow, along with Hatch Valley peppers), roughly chopped
1/2 pound Thai peppers, trimmed of their green tops and stems
2 medium onions, roughly chopped
4 cloves of garlic, roughly chopped
1 1/2 to 2 tablespoons salt
1. Place the sweet peppers, Thai peppers, onions, garlic and 1 1/2 tablespoons of salt in a food processor. Pulse to mince. If you want your sauce thinner, pulse accordingly.
2. Place the mixture in a large bowl and taste a small portion. Is it salty to your liking? If not, add another half tablespoon of salt or to taste, mixing well.
3. Press the mixture into a one-gallon jar or crock. Pat it down well. If you have fermentation followers (these are weights that push down on the fermenting vegetables), place them atop the mixture. If you don't have followers, fill a small ziplock freezer bag with water and place it over the mixture. Your goal is to keep oxygen out. Top your followers or freezer bag with bunched up plastic wrap to further block oxygen. Place a tilted lid or a plate or an airlock atop the jar.
4. Set the jar on a baking sheet and allow the veggies to ferment, preferably in a dark, cool spot. I place mine in a fermentation fridge set to 60 degrees F. For a more casual approach, find a cool spot in your home and throw a clean bandana over your jar to shield it from light. Note: fermentation can sometimes cause a mess, even an explosion, if you don't allow the C02 to escape by tilting the lid or using an airlock. Choose your fermentation location accordingly.
5. Allow the veggies to sit/ferment for two to three weeks. Check your fermentation regularly to ensure that the veggies are submerged below the weights, adjusting if needed. Taste the mixture after two weeks. Is it tasty, or would you like a sharper, more acidic flavor? If you crave a tangier sauce, give it another week or so, then check it again.
6. When you love the taste, spoon the hot sauce into small jars, tamping down the mixture and filling the jars to the top to minimize oxygen. Tighten the lids and store your hot sauce in the fridge.
2. Place the mixture in a large bowl and taste a small portion. Is it salty to your liking? If not, add another half tablespoon of salt or to taste, mixing well.
3. Press the mixture into a one-gallon jar or crock. Pat it down well. If you have fermentation followers (these are weights that push down on the fermenting vegetables), place them atop the mixture. If you don't have followers, fill a small ziplock freezer bag with water and place it over the mixture. Your goal is to keep oxygen out. Top your followers or freezer bag with bunched up plastic wrap to further block oxygen. Place a tilted lid or a plate or an airlock atop the jar.
4. Set the jar on a baking sheet and allow the veggies to ferment, preferably in a dark, cool spot. I place mine in a fermentation fridge set to 60 degrees F. For a more casual approach, find a cool spot in your home and throw a clean bandana over your jar to shield it from light. Note: fermentation can sometimes cause a mess, even an explosion, if you don't allow the C02 to escape by tilting the lid or using an airlock. Choose your fermentation location accordingly.
5. Allow the veggies to sit/ferment for two to three weeks. Check your fermentation regularly to ensure that the veggies are submerged below the weights, adjusting if needed. Taste the mixture after two weeks. Is it tasty, or would you like a sharper, more acidic flavor? If you crave a tangier sauce, give it another week or so, then check it again.
6. When you love the taste, spoon the hot sauce into small jars, tamping down the mixture and filling the jars to the top to minimize oxygen. Tighten the lids and store your hot sauce in the fridge.
Hot sauces, salsas and pastes add zing to most any meal. Maybe it's a beautiful day and you're in the mood for a picnic. Pack your basket with hot sauce and its target: fried chicken. Place a couple of white wine glasses and a bottle of Riesling in your basket for a refreshing pairing. Next, tuck in some coleslaw and a potato salad. Peanut butter cookies complete your flavor-packed meal to enjoy with a friend on a lazy day. Or, bring your hot sauce to parties along with tortilla chips or tacos for sharing. Fun fact: fermented peppers last up to two years when refrigerated. They also make great gifts. Enjoy!
If you'd like to learn more about fermenting vegetables, I recommend this book by Kirsten Shockey and Christopher Shockey. This team helped me get started, along with the advice and encouragement of my Society of Barley Engineers homebrew club friend, Derek Springer.
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Chocolate Amaretto Torte

This torte features the gustatory pleasures of amaretto and chocolate with a racy backbone of dried sour cherries. Bake this on a Sunday morning, then keep your oven going to make a braised pork shoulder dinner. While the pork braises, you can look forward to a mouth-watering torte for the final course.
To stay with the amaretto/almond theme, pair your braised pork dinner with a Soave Classico, which is renowned for its luscious almond blossom aroma. Or, go with a Verdicchio from Lombardy or even your favorite pinot noir.
Pair the torte with -- you guessed it -- Disaronno Amaretto Liqueur. Use the amaretto in the future as a topping over ice cream.
This recipe calls for a double-boiler for melting the chocolate.To create a quick double-boiler, add about an inch of water to a pot and place a glass bowl atop the pot. Add the chocolate to the glass bowl and turn on the stove to medium.
Butter for spreading on a 9-inch springform pan
1/2 cup fine panko breadcrumbs
6 ounces semisweet chocolate
1 1/2 sticks of butter, room temperature
2 teaspoons Disaronno Amaretto Liqueur
1 teaspoon vanilla extract
2/3 cup granulated sugar
3 eggs, room temperature
1/2 cup raw almonds, finely ground (or finely chopped with a knife)
8 ounces dried pitted tart cherries (available at Trader Joe's)
2/3 cup all-purpose flour
Vanilla ice cream or whipped cream
1. Heat your oven to 350 degrees F.
2. Butter a 9-inch springform pan. Drop the panko breadcrumbs into the pan and shake the pan to coat. Discard excess breadcrumbs.
3. Melt the chocolate over a double-boiler, stirring until the chocolate is smooth. Cool.
4. Place the butter in a mixer and beat for one minute.
5. Add the amaretto liqueur, the vanilla extract, and the sugar; beat well.
6. Add the eggs, one at a time, beating well between additions. Scrape the bowl with a rubber spatula from time to time until you are done using the mixer.
7. Place your mixer on low speed and mix in the chocolate, then the almonds, then the cherries.
8. Add the flour, mixing until just incorporated.
9. Place the batter into your prepared springform pan and bake for 50 minutes or until a knife or toothpick comes out clean.
10. Cool the cake completely, removing the sides of the pan after about 20 minutes. Top with ice cream or whipped cream and serve.
Servings: 8
1/2 cup fine panko breadcrumbs
6 ounces semisweet chocolate
1 1/2 sticks of butter, room temperature
2 teaspoons Disaronno Amaretto Liqueur
1 teaspoon vanilla extract
2/3 cup granulated sugar
3 eggs, room temperature
1/2 cup raw almonds, finely ground (or finely chopped with a knife)
8 ounces dried pitted tart cherries (available at Trader Joe's)
2/3 cup all-purpose flour
Vanilla ice cream or whipped cream
1. Heat your oven to 350 degrees F.
2. Butter a 9-inch springform pan. Drop the panko breadcrumbs into the pan and shake the pan to coat. Discard excess breadcrumbs.
3. Melt the chocolate over a double-boiler, stirring until the chocolate is smooth. Cool.
4. Place the butter in a mixer and beat for one minute.
5. Add the amaretto liqueur, the vanilla extract, and the sugar; beat well.
6. Add the eggs, one at a time, beating well between additions. Scrape the bowl with a rubber spatula from time to time until you are done using the mixer.
7. Place your mixer on low speed and mix in the chocolate, then the almonds, then the cherries.
8. Add the flour, mixing until just incorporated.
9. Place the batter into your prepared springform pan and bake for 50 minutes or until a knife or toothpick comes out clean.
10. Cool the cake completely, removing the sides of the pan after about 20 minutes. Top with ice cream or whipped cream and serve.
Servings: 8
A Tipsy 5% ABV Recipe for Your Paperwhites

Are you buying paperwhites now to brighten your winter with lovely white blossoms and heady aromas? If so, consider bathing them in a five-percent alcohol solution to stunt stem growth without sacrificing the size and loveliness of the flowers. While your paperwhites may get tipsy, they won't tip over.
This method for avoiding the flop-over effect of paperwhites (Narcissus tazetta) that grow as much as 30 inches tall is noted by horticulturists, including the Flower Bulb Research Program at Cornell University. While you may prefer a higher alcohol level in your own wine or beer, paperwhites find that a five-percent alcohol solution hits the target. Specifically, we are looking for one part alcohol to seven parts water. If you're game, here's how.
This method for avoiding the flop-over effect of paperwhites (Narcissus tazetta) that grow as much as 30 inches tall is noted by horticulturists, including the Flower Bulb Research Program at Cornell University. While you may prefer a higher alcohol level in your own wine or beer, paperwhites find that a five-percent alcohol solution hits the target. Specifically, we are looking for one part alcohol to seven parts water. If you're game, here's how.
Ingredients:
Paperwhite bulbs
Stones
A lovely glass container
3 1/2 cups water
1/2 cup Vodka (or gin -- do not use beer or wine)
1. Plant your bulbs in a vase filled with stones and water and allow about one week to pass.
2. When the roots grow and the shoot is about one or two inches tall, drain the water.
3. Create a tipsy solution: Pour water into a measuring cup and add the vodka. Place the solution into the vase that holds your paperwhites, only to the base of each bulb (or risk rot).
4. Pour yourself a glass of wine or beer or -- wait for it -- a screwdriver, and raise a glass to a job well done. Cheers!
Paperwhite bulbs
Stones
A lovely glass container
3 1/2 cups water
1/2 cup Vodka (or gin -- do not use beer or wine)
1. Plant your bulbs in a vase filled with stones and water and allow about one week to pass.
2. When the roots grow and the shoot is about one or two inches tall, drain the water.
3. Create a tipsy solution: Pour water into a measuring cup and add the vodka. Place the solution into the vase that holds your paperwhites, only to the base of each bulb (or risk rot).
4. Pour yourself a glass of wine or beer or -- wait for it -- a screwdriver, and raise a glass to a job well done. Cheers!
Chianti's Muse: Cheesy Herb Biscuits
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon dry mustard
1/2 teaspoon salt
3 tablespoons butter, chilled
3/4 cup Parmesan cheese (or sharp Cheddar), shredded
1 tablespoon fresh herbs of your choice (sage, chives, thyme, etc.), cleaned, dried, and minced
1/2 cup milk, plus a few drops more, if needed
1 egg, lightly whisked
1. Heat your oven to 450 degrees F. Pull out a large mixing bowl, two butter knives, and all ingredients.
2. Add to the bowl: flour, baking powder, dry mustard and salt; mix together.
3. Cut in the chilled butter, letting it rain down into the bowl.
4. Add to the bowl: cheese, herbs, and milk. Using knives, toss until just incorporated.
5. With floured hands, reach into the bowl and knead the mixture briefly. If you need additional moisture, add a few drops of milk and knead again. Do not over-knead.
6. Roll out the dough onto a floured surface to about 3/4" thick. Cut the dough into biscuits and place on Silpat-lined or buttered baking sheets.
7. Brush the biscuits with the whisked egg, then bake for 15 minutes or until golden.
8. Uncork your bottle of Chianti and feast on the wine and warm biscuits with friends.
2 1/2 teaspoons baking powder
1 teaspoon dry mustard
1/2 teaspoon salt
3 tablespoons butter, chilled
3/4 cup Parmesan cheese (or sharp Cheddar), shredded
1 tablespoon fresh herbs of your choice (sage, chives, thyme, etc.), cleaned, dried, and minced
1/2 cup milk, plus a few drops more, if needed
1 egg, lightly whisked
1. Heat your oven to 450 degrees F. Pull out a large mixing bowl, two butter knives, and all ingredients.
2. Add to the bowl: flour, baking powder, dry mustard and salt; mix together.
3. Cut in the chilled butter, letting it rain down into the bowl.
4. Add to the bowl: cheese, herbs, and milk. Using knives, toss until just incorporated.
5. With floured hands, reach into the bowl and knead the mixture briefly. If you need additional moisture, add a few drops of milk and knead again. Do not over-knead.
6. Roll out the dough onto a floured surface to about 3/4" thick. Cut the dough into biscuits and place on Silpat-lined or buttered baking sheets.
7. Brush the biscuits with the whisked egg, then bake for 15 minutes or until golden.
8. Uncork your bottle of Chianti and feast on the wine and warm biscuits with friends.
Joe's Bouzy Flambé Chicken
Recipe adapted by Lyne Noella. Read the story.
Ingredients 1 organic free-range chicken Salt and pepper, to taste 1/2 cup soft butter 2 ribs celery, chopped 1/2 cup onion, chopped 3/4 cup brandy, warmed 1/2 cup Port wine 2 Tablespoons whipping cream 1 clove garlic, minced 1 teaspoon each: marjoram, thyme, rosemary 2 Tablespoons cornstarch 1/4 cup water Serves 4 Wine pairing: Bouzy Rouge from the Champaign Region. Preheat oven to 450F. Rub the chicken inside and out with salt and pepper. Place butter, celery and onion in the chicken's cavity and cook at 450 F for 30 minutes. Remove the chicken from oven. Lower the oven to 325F. Pour brandy over the bird and ignite. Baste until the flame falls away. Drench with Port and cream. Sprinkle with pepper and more salt, add garlic and herbs to juices. Roast at 325F, basting occasionally, until deep brown and tender, 30-40 minutes. Serve with French bread. If you like a thicker sauce, mix water cornstarch and stir in, cooking until thickened. |