Cooking Wine

Make Ahead White Wine Gravy

November 21, 2018

Using poultry wings is a sneaky way to get the flavor of turkey gravy without waiting for the bird to be done.

Moscato Poached Pears

November 2, 2015

Pears poached to tender perfection are a light ending to a satisfying autumn meal. Moscato is a sweet and slightly sparkling white wine that has become very popular over the past few years. Your local wine store should carry it, but if you’re unable to find it you may replace Moscato with a sweet white wine. The alcohol in the wine cooks away, so this dessert is safe to serve to kids and non-drinkers.

Broccoli Sicilian Style

January 28, 2013

Broccoli Sicilian Style

I love broccoli and I love this unique Sicilian broccoli dish.  Shake up your broccoli and give it a try.  Don’t let the anchovy fillets discourage you.  Don’t be shy!


1 Small Bunch Broccoli

5 Tablespoons Olive Oil

1 Large Sliced Onion

10 Diced Pitted Black Olives

4 Anchovy Fillets (Cut Into Pieces)

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1/4 Pound Diced Provolone Cheese

1 Cup Dry Red Wine

Clean the broccoli and cut into very thin slices.  Pour 1 tablespoon of the olive oil into a large sauté pan.  Place half of the onion slices into the pan, half of the olives and half of the anchovies.  Add half of the cheese on top, 1/4 of the kosher salt, 1/4 of the pepper and 2 tablespoons of the olive oil.  Repeat the procedure until all of the ingredients are used.  Pour the remaining olive oil over the top and then add the wine.  Cover the pan and cook over a low heat for 30 minutes.  You will want the broccoli to be tender.  Remove from the heat and serve hot.  Serves 4

Indian Spiced Chicken Breasts

January 4, 2013

Indian Spiced Chicken Breasts

My Indian Spiced Chicken Breasts are golden and fragrant.  This dish should be served with either steamed basmati rice or warm naan. 


4 Tablespoons Olive Oil

4 Large Chicken Breasts (Bone In & Skin On)

2 Tablespoons Kosher Salt

2 Tablespoons Unsalted Butter

1 Sliced Large Onion

6 Chopped Garlic Cloves

2 Tablespoons Grated Peeled Ginger

2 Teaspoons Ground Coriander

2 Teaspoons Ground Cumin

2 Teaspoons Ground Turmeric

1/2 Teaspoon Cayenne Pepper

2 Cups White Wine

1/2 Cup Plain Greek Yogurt

Preheat your oven to 300º F.  Heat the olive oil in a large Dutch oven over a medium-high heat.  Season the chicken with the kosher salt and then place the chicken breasts into the heated pot.  Cook the chicken breasts for 5 minutes per side.  Remove the chicken breasts and transfer to a plate. Do not remove the drippings.  Add the butter, onions and garlic to the pot.  Cook for 10 minutes until the onions are soft and golden brown.  Stir in the ginger, coriander, cumin, turmeric and cayenne.  Cook for 1 minute.  Stir in the white wine and cook for 2 minutes.  Turn the heat down to low and stir in the Greek yogurt. You don’t want the yogurt to boil as it may curdle.  Return the chicken breasts to the pot.  Turn off the heat and transfer the Dutch oven to the oven.  Cook for 1 1/2 to 2 hours.  Remove from the oven and transfer the chicken breasts and sauce to a large deep platter.  Serve with basmati rice or warm naan.  Serves 4

Red Wine Sauce For Standing Rib Roast

December 25, 2012

Red Wine Sauce For Standing Rib Roast

Standing Rib Roast is glamorous and tastes amazing.  I like to serve it with a nice red wine sauce that can be made days ahead so there is no last minute panic when it comes time to serve. 


3 Tablespoons Unsalted Butter

2 Tablespoons Olive Oil

3 Diced Shallots

4 Diced Garlic Cloves

3 Diced Cipollini Onions 

1/4 Cup Grated Fennel

1 Teaspoon Muscovado Sugar

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

4 Large Sprigs Fresh Thyme

3 Cups Beef Broth

1 750 ml Bottle Dry Red Wine

1 Tablespoon Unbleached Flour

In a large size saucepan place the unsalted butter and olive oil.  Heat over a medium heat.  Add the shallots, garlic, cipollini onions and grated fennel.  Cook for 3 minutes.  Stir frequently.  Add the flour and stir.  Cook for 1 more minute.  Add the salt, pepper, Muscovado sugar and thyme.  Add the beef broth and red wine.  Stir and turn the heat up to high.  Bring to a boil for 5 minutes.  Reduce the heat to medium low and cook, stirring occasionally, for 1 hour.  Serve immediately with roast or place in the fridge for up to 2 days before using.  Makes approximately 3 cups. 

Cipollini Glazed Onions

September 9, 2012

Cipollini Glazed Onions

Cipollini or Italian pearl onions are noted for their sweetness and flat shape.  To peel easily, drop them whole into boiling water for 3 minutes.  Immediately transfer to cold water.  Cut the root end and gently squeeze toward the stem end.


16 Ounces Cipollini Onions

1/2 Cup Unsalted Butter

3 Cloves Minced Garlic

1/2 Teaspoon Kosher Salt

1/2 Cup White Wine

1 Tablespoon Sugar

Preheat your oven to 350° F.  In a medium size sauté pan melt the butter over a medium high heat.  Add the cipollini onions and the kosher salt.  Cook for 5 minutes.  Add the minced garlic and sugar.  Cook for 3 minutes to glaze the onions.  Add the white wine.  Place all of the combined ingredients into a medium sized greased baking dish.  Cover with foil and bake for 30 minutes.  Remove the foil and bake for another 20 minutes.  Serves 6

Victoria’s Slow Cooker Tri-Tip

August 26, 2012

Victoria's Slow Cooker Tri-Tip

Here is a nice Sunday meal that really is no fuss.  Throw in some carrots, potatoes and cipollini onions and you have a complete meal. 


2 Tablespoons Olive Oil

1 Boneless Tri-Tip Weighing 5 Pounds

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

8 Chopped Garlic Coves

1/3 Cup Unbleached Flour

3 Tablespoons Tomato Paste

1 Tablespoon Anchovy Paste

1 Tablespoon Beef Bouillon

1 Cup Red Wine

14 1/2 Ounce Can Whole Tomatoes With Juices (Quartered)

3 Dried Bay Leaves

1 Teaspoon Sage

1 Teaspoon Rosemary

1/2 Teaspoon Grated Nutmeg

1 Teaspoon Kosher Salt

1/4 Teaspoon Red Pepper Flakes

1 Pound Halved Small White Potatoes

4 Cut Carrots

12 Ounces Blanched & Peeled Cipollini Onions

Heat the olive oil in a large skillet over a medium-high heat until it is shimmering.  Brown the tri-tip on both sides which should be 5 minutes per side.  Transfer the tri-tip to a 6 quart slow cooker.  In the skillet stir in the garlic, flour, tomato paste, anchovy paste and beef bouillon.  Cook for 1 minute.  Deglaze the skillet with the red wine.  Scrap up the bits on the bottom.  Add the tomatoes, tomato juice, bay leaves, sage, rosemary, nutmeg, salt and red pepper flakes.  Bring to a boil and cook for 5 minutes.  You want the consistency to be thick.  Pour the wine mixture over the tri-tip in the slow cooker.  Add the potatoes, carrots and cipollini onions to the slow cooker.  Cover the slow cooker and cook on the high setting for 5 hours.  You will want the tri-tip to be fork tender.  Transfer the roast to a serving platter.  Arrange the vegetables around the tri-tip or place them in their own separate serving bowl.  Strain the remaining sauce and skim off any excess fat from the surface.  Serve the sauce with the roast. Leftovers make great sandwiches! Serves 8

*In order to easily peel the cipollini onions blanch them for 2 minutes in boiling water.  Transfer them to an ice water bath and the skins will slip right off. 

Grilled Shrimp

July 23, 2012

Grilled Shrimp

If you’re too busy to cook or it’s too hot to turn on the oven then I’ve got a delicious and easy grilled shrimp recipe for you.  If you don’t have a grill then you can quickly sauté the shrimp.  The secret is all in the marinade.


1 Pound Uncooked Shrimp

1/2 Cup Olive Oil

1/2 Cup Chopped Cilantro

3 Minced Garlic Cloves

Juice of 1 Lime

Juice of 1 Lemon

1 Cup White Wine

Zest of 1 Lime

1/8 Teaspoon Kosher Salt

1/8Teaspoon Freshly Ground Pepper

In a small mixing bowl, combine all of the ingredients.  Pour into a ziplock storage bag.  Make sure the shrimp is deveined.  Place the uncooked shrimp into the ziplock bag.  Let marinate for 10 minutes only.  If you leave the shrimp in for longer the acid from the lemon and lime with “cook” the shrimp.  Prepare your grill to medium hot. Cook for 3 minutes on each side.  Remove from the grill and transfer to a serving platter.  Serve immediately.  Serve with a salad and rice.  Serves 2

Fiesta Bean & Chicken Soup

July 21, 2012

Fiesta Bean & Chicken Soup


With all of the rain we’ve been having I felt like making a nice homey soup.  I came up with this hearty, but not too heavy, bean and chicken soup.  It turned out to be just what the doctor ordered. 



5 Ounces Pinto Beans

5 Ounces Red Beans

5 Ounces Black Beans

8 Cups Water

1 Tablespoon Kosher Salt

3 Tablespoons Olive Oil

4 Ounces Cooked & Diced Chicken Breast

1 Large Chopped Onion

4 Chopped Green Onions

8 Minced Garlic Cloves

1 Cup Corn

2 Diced Tomatoes

2 Cups Salsa

6 Small Chopped Red & Yellow Peppers

1 Large Chopped Hot Pepper

6 Cups Chicken Broth

1 Bottle White Wine

1 Teaspoon Red Pepper Flakes,

1 Teaspoon Ground Cumin

1 Teaspoon Kosher Salt

1 Teaspoon Chili Powder


Rinse and drain the beans.  Soak the beans for at least 6 hours or overnight. Place the beans in a large soup pot with 8 cups of water and 1 tablespoon kosher salt.  Boil uncovered for 20 minutes.  Lower the heat, cover and simmer for 3 hours until the beans are soft.  Do not drain the beans. Uncover and add the chicken broth and stir.  Add the olive oil, kosher salt, red pepper flakes, ground cumin and chili powder.  Stir.  Turn up the heat to medium and add the wine.  Cook for 10 minutes.  Add the onions, chicken, garlic, green onions, corn, tomatoes, red & yellow peppers, hot pepper and stir.  Cook for 10 minutes and then add the salsa.  Simmer for an hour to blend the flavors.  Ladle the soup into bowls and serve immediately.  The soup can be refrigerated for up to 4 days.  If necessary, thin with additional chicken broth when reheating.  Serves 8

Hoisin Chops

June 20, 2012

Hoisin Chops

Hoisin sauce (also called Peking sauce) is an Asian sauce and is often used in Asian cooking much like how BBQ sauce is used in American cooking.  Hoisin sauce is made from soybean paste, garlic, chilies, sugar, vinegar and various spices and is a great glaze for meat and fish (Peking Duck).  Hoisin sauce is also a nice condiment which can also gives extra flavor to noodle and stir fry dishes.    


4 Large Bone-In Pork Chops

1 Cup Hoisin Sauce

1/4 Cup White Wine

5 Chopped Garlic Cloves

2 Tablespoons Toasted Sesame Oil

1/4 Cup Hoisin Sauce For Basting


With a meat tenderizer pound out the four chops. In a medium size bowl combine the hoisin sauce, white wine, sesame oil and garlic cloves.  Place the 4 pork chops in a large ziplock bag.  Pour the hoisin sauce marinade over the chops.  Close the ziplock bag and give a gentle shake to cover all of the chops.  Put into the fridge overnight.  When you are ready to cook the chops remove them from the fridge.  Cover your broiler pan with foil and place the chops on top of the foil. Let the chops rest for 15 minutes to come to room temperature.  Baste with additional Hoisin sauce and place under the broiler for 4 to 8 minutes per side. You can also cook these chops on the grill. Turn the chops over and baste with more sauce.  When done remove from the oven and transfer to a serving plate.  Serve with rice and salad.  Serves 4

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