8- fillets haddock, sole, flounder, or tilapia* for the marinade
3 tbsp olive oil
¼ cup Wind Rose Cellars Pinot Grigio
salt & pepper
1/3 cup flour
½ cup flaky breadcrumbs (Panko)
2 eggs beaten
for the sauce
3-4 tbsp butter
2 tbsp capers (drained)
2 tbsp flat leaf Italian parsley chopped
2 cloves garlic – minced
1 tbsp fresh thyme
juice from one lemon
lemon for garnish
Lightly salt and pepper the fillets and and place in a large shallow dish.
Whip together 2 tablespoons olive oil, white wine, chives salt and pepper and pour over fish, turn to coat completely, cover and place in the refrigerator for 1 hour. Turn fish several times while marinating.
Remove fish from marinade and lightly dredge in flour.
Dip fillets into or brush eggs with beaten egg. Coat with breadcrumbs, pressing crumbs into fish to cover. Let rest about 15 minutes..
Heat small amount of oil in a large frying pan for shallow frying.
Add filets and cook slowly for about 3 minutes on each side until golden brown..
Remove filets to serving tray or drain on paper towel.
Pour out oil and wipe frying pan. Add butter and garlic and cook until the butter is lightly browned. Add herbs, drained capers, lemon juice and continue cooking about 2 more minutes. Pour over fish along with lemon wedge garnish.
* If tilapia is used, you may want to season the fish with herbs initially or use a seasoned bread crum mixture since Tilapia is such a mild tasting fish.
Pairs with Wind Rose Cellars Award-Winning Bravo Rosso
1 medium eggplant
¾ cup whole milk ricotta cheese
1 bunch swiss chard
1 clove garlic sliced thinly
2 tbsp olive oil
¾ cup mozzarella or other shredded Italian cheese
¼ cup grated Parmesan cheese
For the sauce:
6-7 Fresh Italian tomatoes skin removed or 1 can (drained, reserve the liquid)
6-7 basil leaves sliced or 1 tsp marjoram
1 tbsp olive oil
½ onion sliced or diced
1 clove garlic minced
1. Remove thick stem from swiss hard and discard, wash, slice into about ½ inch slices and place in skillet, (the moisture left on the swiss chard should be enough to wilt the chard (about 5 minutes) Turn heat off and cover. Let cool slightly or this step can be done the day before.
2. Heat 1 tbsp olive oil and garlic in a skillet, squeeze the swiss chard to remove excess liquid and add to the heated oil and garlic. Add sufficient salt to season the chard (1/8 to ¼ tsp).
3. Mix together the ricotta, egg, Parmesan cheese and swiss chard in a small bowl.
4. Cut tips off the eggplant ends and remove about 1 inch of peel from two sides (opposite each other) along the length of the eggplant.
5. Cut the eggplant lengthwise into ¼ inch slices.
6. Brush lightly or spray each side of the eggplant with olive oil
7. Grill, broil or bake the eggplant slices (400 degrees) until slightly cooked (about 10 minutes)
8. Place in covered dish to allow the eggplant to steam and cool slightly while creating the sauce.
9. Lightly cook onion and garlic in heavy pan, such as a chef pan, until onion appears to turn translucent.
10. Add tomatoes (drained if using canned tomatoes) salt and pepper and cook on medium heat until tomatoes begin to break down (about 10 minutes) Add herbs, reserved liquid and continue cooking on medium heat, stirring frequently. Add about ¼ cup water if sauce becomes too thick and continue slowly simmering for about 30 more minutes.
11. Ladle some of the sauce to lightly cover the bottom of a 8X8 square oven pan
12. Take one eggplant slice and spread about 2 teaspoons or more of the ricotta mixture on each slice. Roll eggplant slice and place in pan. Repeat process until all of the slices are filled.
13. Add remaining sauce over the tops of the rolls and top with shredded cheese.
14. Bake in preheated 375 degree oven for about 30-35 minutes until the eggplant is cooked completely and sauce is bubbly.
This is a recipe my mother cooked often. We always called it “sticky chicken” because of the sticky glaze on the chicken when cooked. Also because it tasted delicious to dip bread into the sticky sauce and to lick the sauce off our fingers while we devoured the chicken.
I’m giving this recipe exactly as my mother cooked it but substitutions could be made such as Wind Rose Cellars Rosato, Bravo Rosso or Red Mountain Barbera, or flavored vinegars such as tarragon vinegar or white or red balsamic. Other herbs could also be substituted. Rosemary is included in the recipe, however tarragon, savory, thyme are also delicious substitutes.
2 -2 ½ pounds chicken ( your selection of cuts or a whole cut-up chicken)
1-2 cloves garlic sliced
Fresh rosemary – 1 to 2 tbsp chopped rosemary or herbs as suggested above
1-2 tbsp olive oil
½ cup vinegar – diluted with equal amount of water
1. Heat olive oil in a heavy flat pan ( such as a skillet) that will not crowd chicken.
2. Brown chicken – turning to assure it browns on each side.
3. Add garlic to pan and cook for few minutes.
4. Add chopped herbs, stir to coat with oil, cook for about 1 minute.
5. Pour vinegar mixture into pan – place lid, slightly askew on pan so liquid and steam can begin to evaporate.
6. Simmer on medium low heat for about 20 minutes.
7. Turn heat up slightly and continue to cook until the liquid is completely evaporated and only a glaze is left in the bottom of the pan.
8. Remove from heat and serve.
Serves 4-5 people
8-9 mushrooms (portabello, white button, or shiitake) sliced
1 medium red onion – chopped
1 large clove garlic – diced or thinly sliced
8-9 sprigs Italian flat parsley leaves – diced – save about 1 tbsp for garnish
4 tbsp butter
1 tablespoon olive oil
1/3 cup dry red Wind Rose Cellars Bravo Rosso, Barbera Columbia Valley
2 cups chicken or vegetable stock
1 cup Arborio rice uncooked
Salt and ground black pepper
¼ cup freshly grated Parmesan cheese
1. Place broth in separate pan or microwave safe cup and heat.
2. Sauté sliced mushrooms in heavy chef pan on medium high heat until
beginning to brown.
3. Pour about 1 tbsp of the wine over the mushrooms and let cook until wine
evaporates – (few minutes)
4. Remove mushrooms from pan and wipe pan.
5. Add 2 tbsp butter and 1 tbsp olive oil to pan along with onion, diced parsley and garlic. Cook 2- 3 minutes on medium heat until vegetables begin to brown.
6. Pour rest of wine about 3 tablespoons into pan and cook until the wine is completely evaporated.
7. Add 1 cup rice to vegetable mixture, stir to completely coat rice with buttered oil and sauté about 2-3 minutes. Stir continuously–do not let rice brown.
8. Add ¼ cup warmed broth to rice (about 1 ladle worth) stir into rice and
cook until broth is completely incorporated. At this point add the mushrooms back to the mixture. Keep stirring for about 18-20 minutes, continuing to add broth, about ¼- 1/3 cup each time until the rice becomes tender but is still al dente. All of the broth should be absorbed but not dry – rice should appear creamy.
Finally: Remove from heat and add the remaining 2 tablespoons butter and Parmesan cheese, and mix together. Pour into serving dish and garnish with parsley.
Here’s a way to unwind and enjoy long afternoon shadows with Gorgonzola, apples and Wind Rose Cellars Bravo Rosso or Red Mountain Barbera. You might say it’s a tribute to Washington State known for both tasty apples and now Italian grapes and wine.
Here’s a little rememberance about apple slices:
A huge and unusual snowstorm prevented me and a lot of other people from attending the Kennedy inauguration in Jamuary 1961. Robert Frost wrote a special tribute to the President but was unable to read it because the wind kept blowing his papers. A few days later he appeared on television to read the poem he had written and while on TV he demonstrated his method of slicing apples as seen above. I have always enjoyed seeing that human side of people.