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Category Archives: wine

Roasted Tomatoes and Shrimp w/ a Garlic Wine Sauce over Pasta

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With the 2009 CSA season about to start, my mind has been racing thinking of what I can do with this season’s share.  HighCross Farm grows the most amazing cherry tomatoes ever.  I won’t see those until later in the summer so I had to suffice with store bought.

I like using the off-season time to experiment and practice.  I can’t wait to take what I’ve played with over the winter months and apply it using the best produce around from HighCross Farm.  I truly am excited for the start of the season.

The Supplies:

  • 1 container grape tomatoes, halved
  • 3 cloves of garlic, finely chopped
  • 1 small onion, finely chopped
  • 3 tablespoons olive oil
  • fresh basil, chopped
  • A good handful of precooked or uncooked (peeled and deveined) shrimp
  • 1/2 Cup (or more if you so desire) good white wine (I had a Chenin Blanc on hand)
  • 1/4 teaspoon red chili flakes (optional)
  • S & P to taste
  • cooked pasta of your choice

I took a container of grape tomatoes and sliced them in half.  I kept is simple by using  just a drizzle of olive oil and salt and pepper.

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Baked them off in a 400 degree oven for about 30-40 minutes.  They should come out looking like these beauties…

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Mmmm!  Tomatoes are naturally sweet; when you roast them you heighten their sweetness ten fold.  It’s like eating candy..really.

Next, I took about 3 cloves of garlic and a small yellow onion and chopped them up finely.  I sweated them out with some olive oil until they were translucent.

To that I added a good white wine and let it simmer until it reduced by half. 

This is a good time to start your pasta.

Once the wine has reduced add in your roasted tomatoes, shrimp and basil.  Let simmer until the shrimp are either heated all the way through or cooked all the way through.  You will have something that looks like this…

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Cook your pasta to al dente, drain and mix into the sauce. Plate and enjoy.  This dish is fantastic!!

One more picture…

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9 Comments

Posted by on May 17, 2009 in basil, pasta, tomatoes, wine

 

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Beef Bourguignon (Beef Burgundy) w/Garlic-Chive Purple Mashed Potatoes

This meal is a labor of love.  It is very time consuming and detail oriented.  But as Alton Brown would say…your patience will be rewarded.

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These are only a fraction of the supplies you need:

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I pretty much stuck to Ina Garten’s recipe.  I just tweaked it a little and left out the cognac.

Ingredients

  • 1 tablespoon good olive oil
  • 8 ounces dry cured center cut applewood smoked bacon, diced…I used regular bacon
  • 2 1/2 pounds chuck beef cut into 1-inch cubes
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound carrots, sliced diagonally into 1-inch chunks
  • 2 yellow onions, sliced…I left these out since pearl onions are used later
  • 2 teaspoons chopped garlic (2 cloves)…I smashed three cloves instead of chopped
  • 1/2 cup Cognac…instead I deglazed the pan with a little of the wine
  • 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
  • 1 can (2 cups) beef broth…I used Beef stock..unsalted
  • 1 tablespoon tomato paste
  • Bouquet Garni of Thyme, Bay leaves, Marjoram
  • 4 tablespoons unsalted butter at room temperature, divided
  • 3 tablespoons all-purpose flour
  • 1 pound frozen pearl onions
  • 1 pound fresh mushrooms stems discarded, caps thickly sliced

Directions

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned.

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Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

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Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned.

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Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices.

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Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and the bouquet garni.

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Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew.

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Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

Worth it…totally worth it.

Now for the potatoes.

Garlic-Chive Purple Mashed Potatoes

  • 6-8 purple potatoes
  • 2 garlic cloves, grated
  • A handful of fresh chives, chopped
  • 2 tablespoons butter
  • 2 splashes of heavy cream
  • S & P to taste

Peel and cut your purple potatoes.

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Steam or boil until fork tender

Add the butter, chives, garlic and cream…

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Whip until creamy.

This turned out to be an awesome meal.

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Go..make..now!

 
5 Comments

Posted by on February 22, 2009 in beef, garlic, potatoes, wine

 

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