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comes down to just a couple of factors, how much wood was used to age the
wine and if it was aged a while in oak, how old is the wine. Oak is a
wonderful way to add structure and spice to wines, but it also adds harsh
tannins that unless given time to fade, are hard-edged and tough to match
with lighter-styled foods. Red meats should never be an issue and will
always make a delightful match with Tempranillo wines. This is where
knowing the Spanish aging system comes into play. Your Reserva and
Gran Reserva wines will have heavy amounts of oak aging on them and
should be a bit more mature before you drink them with food.
Lets take a look at a Gran Reserva wine for example. It spends two to
three years in an oak barrel and two to three years in a bottle before it is
released to market for consumption. That means a Rioja wine with the
designation of Gran Reserva that comes from the 1995 vintage was
probably released to the open market in 2000 or 2001. Being that it is now
2004, it has had some additional time for the oak shadings to mellow and
soften and would make for an ideal wine to serve with a variety of foods. If
it were a 1999 vintage, it would just be coming out on the market today and
still very tannic and rough around the edges.
Another region in Spain that can create some problems is the Ribera del
Duero region. Their Tempranillo wines take very well to oak and have
plenty of backbone to become very age worthy wines. Having enough
patience to sit on one of these wines until five years or so after the vintage
date will pay off dividends at the dinner table. Case in point, I recently
served at a dinner party, a bottle of 1997 Alion, a Tempranillo wine from a
very well respected Bodega in the Ribera del Duero region that retails now
for around $70.00. This wine was now 7 years from it’s vintage date and I
must say was truly remarkable with dinner. Very soft and lush.
Tempranillo wines can also offer the other end of the spectrum as well.
Fruity wines that either spend very little or no time at all in oak barrels.
These fruit bombs are ready to consume now and can run wild with most of
the food items on our Food Pairing Page. One inexpensive example of a
great Tempranillo wine made in this style to serve with dinner is called
Codice. You will find it in many retail stores for around $8.00 to $10.00 and
it will be a sure thing with most of the food items on the Food Pairing Page.
If you are planning on serving food with a Spanish theme, like Spanish
Tappas for example, look no further than a Tempranillo wine. Now I would
never discourage you from experimenting with food from other cultures and
places with Tempranillo wines, but there is a very good reason to drink the
wines of Spain with that country’s cuisine. In the Old World Countries like
Spain, France and Italy, they having been producing wine for centuries.
Over the years, the winemakers have learned to craft their wines in a style
that complements the native food that is prepared in their homelands.
Likewise, the regional cuisine is prepared by chefs to complement the local
wines that their countrymen have plenty of access to. It really makes sense
then to serve these wines with the native cuisine. You know, when in Rome,
do what the Romans do.
Regardless of whether you are serving a Spanish feast fit for a king, or a
backyard barbecue with spare ribs and chicken, Tempranillo wines can
make an outstanding contribution to the meal. Be it a young, fruit forward
Tempranillo or a mature, prestigious Rioja Gran Reserva, you will find
plenty of wonderful flavors in the wines to complement your dinning
experience. Flavors like strawberries, blackberries, plums, prunes, licorice,
tobacco, leather, spices, vanilla and chocolate all come to mind. Speaking
of chocolate, one combination I can’t wait to try is Chicken Mole (A
Spanish chocolate-sauce based dish) with a good Rioja. Boy I bet that will
be a match made in Heaven! If you try this combo let me know what you
think.
Give some of these recipes a whirl and try’em with a good Tempranillo
wine. Find out first hand why the wines from Spain are really catching on
here in the U.S.
Recipes
Hummus Sauce
· 1 cup mashed cooked garbanzo beans
· 1/4 cup olive oil
· 1/4 cup fresh lemon juice
· 1-2 teaspoon salt
· 1/2 cup tahini
· 1/2 teaspoon garlic powder
· 1-2 teaspoon sugar
Also Required:
· blender or food proccessor
For hummus, puree the garbanzos, olive oil, lemon juice, 1 teaspoon salt, tahini, garlic powder and 1 teaspoon
sugar in a blender or food processor. Taste and correct seasoning with more salt, sugar or water for medium
consistency. Serve as a dip with wedges of soft warm pita bread.
Minestrone
· 1/4 cup olive oil
· 1/4 pound pancetta, finely chopped
· 1/4 pound ham, diced
· 1 medium onion, diced
· 2 tablespoons minced garlic
· 2 carrots, finely chopped
· 1 cup celery, chopped
· 1/4 cup chopped parsley
· 1 potato, peeled and diced
· 2 cups shredded cabbage
· 2 zucchini, finely chopped
· 2 medium tomatoes, chopped
· 1 cup mushrooms, finely chopped
· 1-1/2 cups fresh green beans, cleaned and cut in 1 inch pieces
· 2 quarts (8 cups) chicken stock
· 1 tablespoon fresh sage, minced OR 1 teaspoon dried sage
· 1-1/2 cups cooked kidney beans
· 1 cup small pasta, such as elbows
· 1/2 cup freshly grated Parmesan cheese
Also Required:
· large pot
Heat the olive oil in a large heavy pot and sauté the pancetta and ham for 2-3 minutes over medium heat. Add
the onions, garlic, carrots and celery. Cook, stirring, for 3-4 minutes more.
Add the remaining raw vegetables, chicken stock and sage. Cover and bring to a boil. Reduce heat and
simmer 40 minutes. Add the kidney beans and pasta and simmer 10 minutes more. Taste and season with salt
and pepper. To serve, ladle into large bowls and sprinkle generously with the grated Parmesan cheese.
Servings: 6 to 8
Chef's Salad
· 10 cups mixed salad greens, washed
· 2 cups other chopped vegetables (green peppers, onions, carrots, etc.)
· 1/4 pound cooked turkey breast, sliced 1/4 thick
· 1/4 pound ham, sliced 1/4 thick
· 1/4 pound roast beef, sliced 1/4 thick
· 4 hard-cooked eggs, quartered
· 4 ripe tomatoes, quartered
· 1 cup vinaigrette or other salad dressing
Toss the salad greens with the chopped vegetables and a small amount of salad dressing. Divide among 4
large serving plates.
Cut the meats and cheese into match sticks about 1 1/2" long. Arrange on top of the salad greens around the
edges of the plates, pointing toward the center like spokes of a wheel. Alternate the tomatoes and eggs
around the edges. Serve immediately, passing the remaining salad dressing in a small bowl.
Servings: 4
Seafood Brochettes
· 1 pound swordfish or tuna steaks, cut into 2 x 1 x 1-inch pieces
· 1/2 pound large shrimp, shelled, deveined, tails left on
· 1 large green bell pepper (8 ounces), stem, core and seeds removed, cut into 8 wedges
· 8-12 cherry tomatoes, stems removed
· 3 medium-size white onions (1 pound), peeled and ends removed, quartered
· 8-12 small mushrooms
· 1/2 (about 2 cups) fresh pineapple, peeled, cored, cut into 1-1/2 x 1-1/2 inch cubes (save the rind)
· 1/4 cup freshly-squeezed lime juice
· 4 tablespoons olive oil, divided
· 1-1/2 tablespoons Worcestershire sauce
· 1 teaspoon minced garlic
· 1-1/2 teaspoons ground ginger
· 1/2 teaspoon coarsely-ground black pepper
Arrange the first 7 ingredients in a shallow dish. Squeeze the juice from pineapple rind (about 3 tablespoons)
into a small bowl and add lime juice, 2 tablespoons olive oil, Worcestershire sauce, garlic, ginger and black
pepper. Mix well and pour over fish, vegetables and pineapple. Cover and marinate at room temperature 30
minutes (or refrigerate for up to 2 hours). Assemble 8 kabobs by alternating fish, shrimp, vegetables and
pineapple on metal skewers or wooden skewers that have been soaked in warm water.
Heat barbecue or broiler to medium-hot and grill 4-5 inches from coals or under broiler to desired doneness,
about 4 minutes per side. Baste several times with remaining 2 tablespoons olive oil. Serve immediately with
pilaf style rice.
Servings: 4
Calamari in Sicilian Red Sauce
· 1/4 cup extra virgin olive oil
· 2 tablespoons pine nuts
· 2 tablespoons currants
· 1 tablespoon hot chili flakes
· 1/4 cup caperberries
· 2 cups basic tomato sauce
· 1 cup Israeli couscous, blanched 2 minutes and refreshed with cold water (or substitute instant couscous
and skip the blanching step, us as-is)
· 1-1/2 pounds cleaned calamari, tubes cut into 1/4 inch rings, tentacles halved
· salt and freshly ground pepper
· 3 green onions, thinly sliced
Also Required:
· large skillet or sauté pan
Heat oil until very hot in a large skillet or sauté pan. Add the pine nuts, currants and chili flakes and sauté,
stirring, just until nuts are golden brown, 1-2 minutes. Add caperberries, tomato sauce and couscous, and
bring to a boil. Add calamari, stir to mix and simmer 2 to 3 minutes, or until calamari is just cooked and
completely opaque (if you use the instant couscous, cover, simmer for one minute, and leave undisturbed for
5 minutes, then fluff and stir with a fork). Season with salt and pepper and pour into a large warm bowl.
Sprinkle with green onions and serve.
Servings: 4
Chicken in Mushroom Sauce
· 1-1/2 ounce package dried porcini mushrooms
· 2 cups day-old French bread cut in 1-inch cubes
· 1 pound assorted fresh wild mushrooms (such as oyster and portobello)
· 1/4 cup (1/2 stick) butter
· 2 large shallots, chopped
· 3/4 teaspoon dried thyme
· 4 juniper berries (optional), crushed
· 1 6-7 pound roasting chicken, giblets reserved
· 1-1/2 cups (or more) chicken broth
· 2 tablespoons chopped fresh parsley
· 3/4 teaspoon salt
· 1/2 teaspoon ground black pepper
· 1/2 teaspoon flour
· 1 tablespoon brandy
Also Required:
· rimmed baking sheet
· large heavy skillet
· roasting pan
Preheat oven to 400°F. Place the dried porcini in a small bowl and cover with hot water. Let stand until
mushrooms soften, about 20 minutes. Drain through a fine strainer (to catch fine sand) and reserve liquid.
Chop porcini roughly. Spread the French bread cubes on a rimmed baking sheet and bake until golden, about
10 minutes. Transfer to a large mixing bowl.
Slice half the fresh mushrooms and set aside. Coarsely chop the rest of the mushrooms. Melt butter in a
large heavy skillet over medium-high heat. Add the chopped mushrooms and shallots and sauté until tender,
about 5 minutes. Add thyme and juniper berries and cook another minute. Chop the liver, heart and gizzard
finely and mix together with the mushrooms, bread cubes, 1/2 cup chicken broth, parsley, salt and pepper.
Rinse the chicken inside and out and pat dry. Sprinkle chicken cavity with salt and pepper and fill with the
mushroom stuffing. Tie legs together and season outside of chicken with salt and pepper. Place on a low rack
in a roasting pan and roast chicken about 1 hour 45 minutes, or until juices run clear when thickest part of
thigh is pierced with fork (thermometer inserted into thickest part of thigh should register 180°F). Transfer to
platter, cover and keep warm.
Scrape and pour the pan drippings into a measuring cup. Measure out 3 tablespoons fat from top of drippings
to heavy large skillet (discard remaining fat but reserve rest of the pan drippings). Heat the reserved fat in a
skillet over medium-high heat and sauté the sliced mushrooms and porcini until tender, about 5 minutes.
Sprinkle the 1/2 teaspoon of flour over mushrooms. Add remaining cup chicken broth, reserved porcini
soaking water, degreased pan drippings and brandy and cook 3 minutes. Reduce sauce to desired consistency
and season to taste. Serve chicken with stuffing and sauce.
Servings: 4
Pork Roast Normandy
· 3-1/2 pound boneless pork loin roast
· salt
· 1/2 teaspoon dried thyme
· 1/4 teaspoon ground black pepper
· 1 large apple, peeled and thinly sliced
· 2 tablespoons vegetable oil
· 1 tablespoon butter
· 2 shallots, minced
· 1/4 cup dry white wine or vermouth
· 1/2 cup chicken stock
· 1/2 cup sweet apple cider
· 3/4 cup heavy whipping cream
· 12 ounces mushrooms, quartered
· 2 tablespoons all-purpose flour
Also Required:
· casserole or small roasting pan
· skillet
First, butterfly the pork: Slice the roast horizontally about 3/4 of the way through to open like a book;
sprinkle inside and out with salt, pepper and thyme. Arrange the apple slices evenly about a third of the way
across the "book." Fold the roast back into its original shape and tie evenly in several places with kitchen
twine. In a large flameproof casserole or small roasting pan, heat 1 tablespoon of oil and the butter over
medium heat. Brown pork well on all sides. Add the shallots and sweat for a minute or two but do not allow
them to brown. Remove the meat and shallots from the pan and drain excess drippings.
Stir in the wine and chicken stock and simmer 2 to 3 minutes or until reduced by half. Add the cider and
simmer 3 to 5 minutes more. Stir in cream and return the roast and shallots to pan, turning to coat. Reduce
heat to low, cover, and simmer 45 minutes over low heat (or roast covered for the same length of time in a
350 degree oven).
In a medium skillet, heat the remaining 1 tablespoon of oil and sauté the mushrooms 5 minutes; salt lightly.
Add to the roast and cook covered 35-45 minutes more, turning 2-3 times until internal temperature has
reached 160°F. Remove from oven and set the roast aside, covered. Let rest 10 minutes before slicing.
Meanwhile, combine 1/4 cup water with the 2 tablespoons flour and whisk into cream sauce. Bubble gently
until sauce is thickened. Correct seasoning and slice the pork onto a warm platter. Pour sauce over or serve
on the side. Serve hot with tiny new potatoes, turnips and green peas.
Servings: 8
Curried Lamb
· 2 pounds lamb stew meat from the leg or shoulder, cut in 1" cubes
· 2 white onions, peeled and sliced
· 2 shallots, peeled and chopped
· 1 large carrot, peeled and diced
· 1 medium yellow potato, peeled, diced and set aside in water
· 1-1/2 teaspoons whole cumin seed
· 1 teaspoon anise seed
· 2 whole cloves
· 1/2 teaspoon freshly ground black pepper
· 1-1/2 tablespoons finest quality curry powder
· 1/2 cup dry white wine
· 2 cups unsalted chicken stock
· 1/3 cup chopped almonds, lightly toasted
· 1/4 cup golden raisins
· 3/4 cup light cream (half and half)
· 1/4 cup heavy cream
· 4 tablespoons cornstarch
Also Required:
· pot
In a small bowl, soak the raisins in warm water to cover. Set aside. Preheat oven to 350 degrees F. Salt and
pepper meat well. In a large heavy pot, heat 1 tablespoon vegetable oil until very hot. Brown the lamb in
batches, being careful not to cover the entire bottom of the pot. (If you add too much meat at once, it will cool
the pan and not brown properly.) Remove meat from pan and set aside. In the same pan, sauté the onions,
carrots and shallots for several minutes over medium-high heat, stirring regularly, until they begin to soften
and brown slightly. Add the spices and stir for another minute.
Deglaze pan with white wine and stir to bubble off the browned bits and meat juices. Return meat to pan, add
chicken stock and almonds and bring rapidly to a boil. Cover pot tightly and transfer to oven. Braise for 45
minutes, stir in potato, and return to oven, covered, for another 45 minutes or until meat is tender. Remove
pot from oven and with a slotted spoon, remove meat and set aside. With a ladle or large spoon, remove as
much fat as possible from the sauce.
Reduce cooking juices to about 1 cup. Whisk together cornstarch and 1/2 cup light cream. Whip into
simmering sauce to thicken lightly (you may not need all of the cornstarch mixture). Add the rest of the
creams and adjust texture. Stir in drained raisins, add meat, and warm through gently. Taste and season with
salt and pepper. Serve with fluffy basmati rice. Sprinkle with chopped chervil to garnish. This is a rather
refined curry in a French style.
Servings: 4 to 6
Beef Stroganoff
· 3 Tablespoons butter
· 3 Tablespoons olive oil
· 8 ounces mushrooms, sliced
· 2 medium onions, diced
· 1 (20-ounce) sirloin steak, cut into 1-inch strips
· salt and pepper
· flour for dredging
· ½ cup white wine, plus more for deglazing pan
· 2 cups (16 ounces) beef stock
· 2 cup (1 pint) sour cream
· 1 Tablespoon Worcestershire
· egg noodles or rice as an accompaniment
· parsley
Also Required:
· sauté pan
Time required for preparation: 1 hour(s)
Melt 1 tablespoon of butter in a hot sauté pan and sauté the mushrooms for about 5 minutes. Add the onions
and continue cooking until tender and golden, about 5 minutes more. Set aside.
In a separate pan, heat 1 tablespoon each of butter and olive oil. Dredge the strips of sirloin in flour and
brown them quickly in the hot pan. Set aside with the onions and mushrooms.
Deglaze each sauté pan (from the onions and the meat) with ¼ cup white wine and combine sauces from both
into one pan. Add the remaining wine, beef stock, and 1 cup of the sour cream. Simmer for 30 to 45 minutes.
(During the cooking the sour cream will separate and some of the butterfat will become visible. This is
normal, just stir the pot from time to time). Just before serving add the balance of the sour cream and stir to
combine. Serve over noodles or rice pilaf and garnish with parsley.
Servings: 4 to 6
Spicy Hunan Beef
· 3/4 pound flank steak
· 2 cups broccoli florets
· 2 tablespoons cooking oil
· 2 teaspoons minced garlic
· 4 small dried red chilies
· 1 teaspoon cornstarch dissolved in 2 teaspoons water
· 2 tablespoons soy sauce
· 2 teaspoons cornstarch
· 1 tablespoon Chinese rice wine or dry sherry
· Hunan Beef Sauce
Also Required:
· wok
Thinly slice meat across the grain, about 1/8 inch thick. Combine soy sauce, cornstarch and Chinese rice wine
in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
Combine sauce ingredients in a bowl. Boil broccoli briefly for 1-2 minutes. Drain and set aside. Heat a wok
over high heat and add the 2 tablespoons of oil, then garlic and chilies. Cook and stir-fry for 10-15 seconds
only. Add beef and stir-fry for 2 minutes. Return broccoli and sauce to wok and bring to a boil. Add
cornstarch solution and cook, stirring, to thicken. Serve hot.
Servings: 4
Fillet of Beef Wellington
· 3 1/2-pound fillet of beef tied with thin sheets of larding fat at room temperature (ask your butcher to do
this, if possible)
· ¾ pound mushrooms, chopped fine
· 2 1/2 Tablespoons unsalted butter
· 1/2 pound pâté de foie gras (available at specialty foods shops) at room temperature
· 1 pound puff pastry (thawed overnight in the refrigerator if frozen)
· 1 egg white, beaten
· 1 egg yolk, beaten with 1 teaspoon of water
· 1/2 cup Sercial Madeira
· 2 teaspoons arrowroot (or cornstarch) dissolved in 1 teaspoon cold water
· ½ cup beef broth
· 2 Tablespoons finely chopped black truffles (available at specialty food shops) if desired
· watercress for garnish
Also Required:
· shallow roasting pan
· heavy skillet
· small saucepan
Season the fillet with salt and pepper and set it in a shallow roasting pan. Roast the beef in the middle of a
preheated 400°F oven for 25 to 30 minutes, or until the thermometer registers 120°F. Let the fillet cool
completely and discard the larding fat and strings. Skim the fat from the pan juices and reserve the pan juices.
In a heavy skillet, cook the mushrooms in the butter over moderately low heat, stirring, until they give up
their liquid, it is evaporated, and the mixture is dry. Season them with salt and pepper, and let them cool
completely.
Spread the cooled fillet evenly with the pâté de foie gras, covering the top and sides, and spread the
mushrooms evenly over the pâté de foie gras. On a floured surface, gently roll the puff pastry into a rectangle
about 20- by 12- inches, or large enough to enclose the fillet completely. (Save any pastry trimmings.) Lay the
coated fillet carefully on the board under the middle of the dough, and quickly fold up the long sides of the
dough to enclose the meat. Brush the long edges of the dough with some of the egg white and gently pinch
them to seal. Fold the ends of the dough over the fillet and seal with the remaining egg white.
Transfer the fillet, seam side down, to a jelly-roll pan or shallow roasting pan. Brush the dough with some of
the egg wash (the beaten egg yolk). Roll out the dough trimmings and cut them into decorative shapes with
cookie cutters or a sharp knife. Arrange the cutouts on the dough in an attractive design, brush with the
remaining egg wash, and chill the fillet for 1-2 hours.
To finish, bake the fillet in the middle of a preheated 400°F oven for 30 minutes, reduce the heat to 350°, and
bake 5 to 10 minutes more, or until the meat thermometer registers 130°F. for medium-rare meat and the
pastry is cooked through. Let the fillet stand for 15 minutes before slicing.
For sauce, boil the reserved pan juices and Madeira in a small saucepan until the mixture is reduced by
one-fourth. Add the arrowroot, broth, truffles, and salt and pepper to taste. Cook the sauce over moderate
heat, stirring, until lightly thickened. To serve, loosen the fillet from the jelly-roll pan, transfer it with two
spatulas to a heated platter, and garnish it with watercress. Cut the fillet into 3/4-inch-thick slices and serve
with the sauce.
Servings: 8
Pan-Blackened Steak
· 1/2 teaspoon freshly ground black pepper
· 1 teaspoon salt
· 1 teaspoon garlic powder
· 1 tablespoon paprika
· 1/2 teaspoon cayenne
· 1-1/2 pound boneless sirloin beef steak (1 to 1-1/4" thick)
· 1 tablespoon unsalted butter or margarine
· 1/4 cup dry red wine
· 1/4 cup chili sauce
· 2 teaspoons brown mustard
· 1 small onion, peeled and very thinly sliced in rings
· 2 teaspoons flour
· 2 tablespoons unsalted butter
· watercress
Also Required:
· frying pan
· skillet
Mix first 5 ingredients together in a small bowl. Press the spice mixture firmly into the steak on both sides.
(Save and use remaining spice for another use.) Melt 1 tablespoon of butter in a large, heavy frying pan over
medium heat. Cook steak over high heat 3 minutes on each side; turn again to desired doneness. The outside
will become very dark and crusty.
While the steak is cooking, toss onion rings in the flour and fry a few at a time in a smaller hot skillet with the
2 tablespoons butter for about 1 minute, until brown and crisp. Separately remove and keep warm both the
onions and the steak. Drain off any fat from the large skillet and deglaze pan with wine. Add broth, chili sauce
and mustard. Bubble and stir to loosen meat juices and thicken sauce for 2-3 minutes. Slice the steak across
the grain in thin diagonal slices. To serve, spread the sauce on a warm platter and lay the steak slices over it.
Garnish with the onions and watercress.
Servings: 4
Chili Con Carne
· 3 pounds cubed beef
· 2 tablespoons vegetable oil or lard
· 4 cups (1 quart) water
· 2 teaspoons salt
· 1/3 teaspoon cayenne
· 2 tablespoons ground cumin
· 5 tablespoons chili powder
· 1 tablespoon dried oregano
· 2 tablespoons paprika
· 4 cloves garlic, pressed
· 1 (6 ounce) can tomato paste
· 1/2 teaspoon sugar
· 1 cup minced onion
Also Required:
· large skillet or Dutch oven
Heat the oil in a large skillet or Dutch oven and brown the beef slightly (just until grey). Add the water and
simmer for 30 minutes. Add the salt, spices, garlic, tomato paste and sugar. Simmer about 2 hours, or until
meat is very tender. If mixture seems too thin, pour off some and mix with 2 tablespoons flour, then return to
pot and simmer to thicken. Garnish with minced onion and serve steaming hot in a bowl, with crackers or
tortillas on the side.
Servings: 8 to 10
Stuffed Peppers
· 8 bell peppers (green, red, or yellow)
· 1 pound hot Italian sausage, crumbled
· 1 pound ground beef
· 1 onion, chopped
· 2 teaspoons minced garlic
· 1-2 cups fresh or canned tomatoes
· 1 cup cooked rice
· 1 teaspoon Italian Seasoning
· freshly ground black pepper
· 1 cup grated mozzarella cheese
· 1 tablespoon grated Parmesan cheese
· 1-1/2 cups plain tomato sauce
Also Required:
· sauté pan
· casserole dish
Sauté the beef, sausage, onion and garlic until meat is browned. Drain excess fat. Add tomatoes and Italian
seasoning to taste and simmer for 5 minutes. Add the rice, mix well, and correct seasoning. While the filling is
cooling, cut the peppers in half and clean out ribs and seeds. Boil 1 minute in water to cover. Drain and
discard water. Let the peppers cool enough to handle and stuff with the meat mixture. Lay them in a single
layer in a casserole or gratin dish. Mix the cheeses together and sprinkle over the peppers. Season the
tomato sauce with salt and pepper if necessary and pour around the peppers. Cover and bake at 350 degrees
F. for about 30 minutes or until filling is hot and peppers are tender. Serve hot. These may also be frozen and
reheated.
Servings: 8
Wild Mushroom Sauté
· 2 Tablespoons olive oil
· ½ pound wild mushrooms
· salt and freshly cracked black pepper
· 1 garlic clove, minced
· 1 Tablespoon parsley
Also Required:
· heavy skillet or sauté pan
Time required for preparation: 10 minute(s)
Sort the mushrooms and rub with a towel if necessary to clean. If some are very large, chop roughly to even
the pieces. In a heavy skillet or sauté pan, heat the olive oil to very hot. Add the mushrooms and stir fry over
high heat for 3-4 minutes, seasoning with salt and pepper. Do not overcook or allow the mushrooms to give
off any juices. Sprinkle with the garlic and parsley, cook for 30 seconds more, and serve right away.
Servings: 3 to 4
