Mushroom Rice Pilaf

Written by Chacha on Jan 18th, 2016 in Chicken broth, Mushrooms, Onions, Recipe, Rice, Side Dishes, Wine | No Comments

Servings: 4 to 6 Ingredients 4 tablespoons unsalted butter 3 cloves garlic, smashed, peeled, and finely minced 1 small yellow onion, finely minced 1/2 pound white mushrooms, sliced 2 cups white long-grain rice 1/2 cup good-quality white wine 2 1/2 cups chicken broth Kosher salt Freshly ground black pepper Chopped fresh parsley (leaves only), for garnishing Special equipment A medium saucepan […]

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Pork loin Tips Braised in Wine

Written by Chacha on Mar 24th, 2013 in Cream, Herbs, Pork, Pork Tenderloin, Recipe, Shallots, Wine | No Comments

  Servings: 4 Ingredients 2 1/2-pound pork loin tips Kosher salt, to taste Freshly ground black pepper, to taste 2 tablespoons each unsalted butter and extra-virgin olive oil 4 large cloves garlic, crushed and peeled 1 shallot, finely chopped 2 sprigs fresh rosemary 10 fresh sage leaves 1 cup good-quality dry white wine 1/3 cup heavy cream Directions Season pork […]

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Chicken Breast in a Lemon-Wine Sauce

Written by Chacha on Sep 4th, 2012 in Boneless Chicken Breast, Lemon, Mushrooms, Recipe, Wine | No Comments

Servings: 4 Ingredients 2 tablespoon each butter and extra-virgin olive oil 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness ¼ cup all-purpose flour Kosher salt and freshly ground black pepper 3 large cloves garlic, finely chopped 1 large shallot, finely chopped 1/2 pound mushrooms, sliced ½ cup good-quality white wine 1 medium lemon, juiced Chopped fresh flat-leaf parsley, for […]

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Pork Chops in Creamy Wine Mustard Sauce

Written by Chacha on Jul 13th, 2012 in Cream, Meats, Mustard, Pork Chops, Recipe, Wine | No Comments

Ingredients 4 loin pork chops Kosher salt Freshly ground black pepper 1 tablespoon each extra-virgin olive oil and unsalted butter 2 large cloves garlic, finely minced 1/3 cup good sweet German wine 1 tablespoon coarse Dijon mustard 1/4 cup heavy cream Direction Season chops well with salt and pepper. Set aside. Heat the oil and butter in a large skillet […]

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