Posts Tagged ‘port wine’

Potato Au Gratin

Posted in Entrees on April 15th, 2010 by Bruce Riezenman – Be the first to comment

Serves 8

  • 4 lbs. russet potato, peeled
  • 2 tablespoons butter
  • 1 lb. St. Jorge cheese (made by Joe Mattos), grated
  • 2 cups heavy cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon white pepper

Directions

  1. Butter a 12×8x2.5 inch oval casserole dish or similar 2 qt. casserole.  Slice potatoes as thin as possible (use the thin slicing blade on your food processor).  Layer half the potatoes in the bottom of a casserole evenly.  Cover with half the St. Jorge cheese.  Season with a pinch of salt and white pepper.  Cover with remaining potatoes and cheese.  Season again with salt and pepper.  Add cream slowly so that it is has time to settle between the layers. Add enough cream so that it comes almost to the top, but does not quite cover all the potatoes.  Bake in a pre-heated 350 degree oven for 45 minutes, or until a small knife passed through the center passes without resistance. Allow to rest for approximately 20-30 minutes. Serve warm.
  2. For an alternate presentation, allow the potatoes to cool, place in the refrigerator overnight. Once chilled, you can cut the potatoes into a square, circle or other shape and bake for 10-15 minutes on a buttered baking pan (375 degrees). You can then serve one piece to each guest.

Chicken and Swiss Chard Ravioli

Posted in Pasta on April 15th, 2010 by Bruce Riezenman – Be the first to comment

Yield: 80 full sized raviolis

Filling:

  • 1 1/2  cups   Swiss chard, steamed, squeezed dry and chopped fine (cooked & squeezed final volume)
  • 1 1/4 pound chicken breasts, boneless and skinless (raw weight)
  • 2 Tablespoons olive oil, extra virgin
  • 12 ounces (vol) ricotta cheese, excellent quality, drained of excess liquid
  • 1/2 teaspoon  white pepper
  • 1 cup Grana padano, grated (medium)
  • 1/4 teaspoon  grated nutmeg

Directions

  1. Make sure you drain all the excess liquid from the chard or else it will make the ravioli filling too loose.
  2. Season the chicken breast with salt and pepper and rub with half the olive oil.  Place in a sauté pan at medium heat and cook until just done. Let cool. Chop into large chunks, place in food processor and pulse until it is a medium ground mixture with some texture left.
  3. All ingredients together and mix thoroughly, season with salt and pepper as needed.
  4. Serve with Red Wine & Mushroom Ragu and Grated Reggiano Parmesan

Merlot Pasta Sauce:

  • 2 quart Home Canned Tomatoes (you may substitute excellent quality canned tomatoes)
  • ½ cup  porcini mushrooms, coarsely chopped
  • 6 Tablespoons Reggiano Parmesan cheese (grated)
  • 2 Tablespoons butter
  • ¼ cup Fresh Basil (chopped finely)
  • To taste Salt and pepper

Directions

  1. Drain jars of tomatoes into a large stock pot and discard juice. Simmer on the stove. Wash mushrooms and rinse well. Chop mushrooms coarsely and add to the stock with the tomatoes. Simmer until desired thickness ・at least 1 hour.
  2. Meanwhile, in a small sauce pan, reduce Turning Leaf Merlot to ¼ it’s original volume.
  3. Add this to the reduced tomato sauce and simmer for 20 minutes more.
  4. Just before serving, add butter, fresh grated Reggiano Parmesan cheese and basil and continue to simmer for 10 minutes. Serve tomato sauce with pasta and extra grated cheese and basil on the side.

Home Canned Tomatoes

Fresh ripe garden tomatoes are peeled, quartered and packed tightly in a one quart canning jar with

  • 1T  white vinegar
  • 1t  salt
  • 3-4 cloves  of fresh peeled garlic and
  • 1/2 cup  chopped onions
  • Store refrigerated