Wine A Little Bit More!

One word … Terrified! My stomach is in terrible knots. Nerves are really getting the better of me on the first day. I have no idea what to expect. The one thing I do know is “My culinary begins now!” On day one we toured the kitchens, storage spaces and the coolers downstairs. I was on overload that entire day. I barely remember where the carrots are stored. We all went around the room and said why we decided to enroll I said, “I have catered a few friend’s wine parties and everyone seems to love my food. One by one a few people started telling me I should go to culinary school.” This suggestion was first met with laughter. There’s no way … But after a few more people made the suggestion, I started to think … Maybe? Could I do it? Can I stand through a dinner service? Can I stand through a class in the kitchen? Only one way to find out! After we all got done saying what brought us here Chef Jack says that home cooking has NOTHING to do with cooking professionally. Man! That ...

Still looking for an appetizer to bring to a New Years Eve party? This recipe is perfect. My family served it at our Christmas party and everyone loved it. Happy New Year! 1 8-oz. package Philadelphia Cream Cheese 3 Tablespoons jarred Diced Sweet Red Peppers 1 box Crackers Directions Soften the cream cheese in the microwave for 30 seconds. Add 3 Tablespoons diced sweet red peppers to the cream cheese. Stir until red peppers are incorporated into the cream cheese. The recipe is very easy to double for a larger party. Serve with the crackers of your choice. Servings: 10

1 pound linguine or spaghetti 6 strips bacon, diced 4 egg yolks 1 cup grated Parmesan 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/2 cup fresh flat-leaf parsley, chopped Directions Cook the pasta according to the package directions. Meanwhile, fry the bacon in a large skillet over medium heat. Transfer to a paper towel and reserve the drippings. In a large bowl, whisk the egg yolks. Still whisking constantly, add 2 tablespoons of the drippings. Working quickly, add the drained pasta and Parmesan to the yolk mixture and toss to combine. Add the salt, pepper, parsley, and bacon. Serve immediately. (The heat of the pasta cooks the eggs, but not thoroughly. It may be advisable for young children, the elderly, and anyone with a compromised immune system to avoid eating this dish.) 4 Servings Source: http://www.realsimple.com/

1 12 ounce box egg fettuccini pasta 2 tablespoons extra-virgin olive oil 2 tablespoons butter 1 cup heavy cream 1 cup grated Parmigiano-Reggiano 1/4 to 1/2 teaspoon grated or ground nutmeg, eyeball it Salt and black pepper 1/4 cup chopped flat-leaf parsley 12 extra large eggs, beaten HamSteaks, recipe follows Directions Preheat oven to 425 degrees F. Bring a large pot of water to a boil and salt it. Add pasta and cook 6 minutes -- to a chewy al dente. Pasta will continue to cook in frittata. Drain and reserve. Heat a large nonstick skillet with oven safe handle over medium high heat. If all of your skillets have rubber handles, cover handle tightly in foil to protect it. Add oil and butter and melt together. Add cream and reduce for about 3 minutes. Add cheese and nutmeg, salt and pepper. Toss sauce with cooked pasta to coat. Add parsley and beaten eggs to the skillet and stir gently to combine. Allow the eggs to set up on the bottom of the pan and become firm. Transfer ...

2 tablespoons extra-virgin olive oil 1 1/3 pounds chicken breast tenders, cut into 1-inch pieces Salt and pepper 1 1/2 tablespoons butter 4 cloves garlic, chopped 2 shallots, chopped 2 tablespoons all-purpose flour 1/2 cup white wine 1 lemon, juiced 1 cup chicken broth or stock 3 tablespoons capers, drained 1/2 cup flat-leaf parsley, chopped 1 pound penne rigate pasta, cooked to al dente Chopped or snipped chives, for garnish Directions Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon ...

3 tbsp. cornstarch 2 cups Swanson® Chicken Stock 3 tbsp. lemon juice 1 tbsp. Dijon-style mustard 1/8 tsp. ground black pepper 1 lb. skinless, boneless chicken breast, cut into strips 3 cloves garlic, minced 3 tbsp. chopped fresh parsley OR 1 tbsp. dried parsley flakes 4 cups hot cooked thin spaghetti, cooked without salt DIRECTIONS Stir the cornstarch, stock, lemon juice, mustard and black pepper in a small bowl until the mixture is smooth.Cook the chicken and garlic in a 10-inch nonstick skillet over medium-high heat until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet. Cook until the mixture is hot and bubbling. Stir in the parsley. Toss the chicken mixture with the spaghetti. 4 servings

Any of my friends or family will tell you that I have a great love for artichokes. If a recipe calls for artichokes, I have to try it! This recipe is an excellent alternative to marinara or alfredo sauce for pasta. 4 ounces packaged dried fettuccine or linguine 1/2 of a medium onion, chopped (1/4 cup) 1 clove garlic, minced 1 tablespoon olive oil or cooking oil 2 tablespoons all-purpose flour 1/4 teaspoon dried basil or oregano, crushed 1/8 teaspoon salt 1 cup milk 1/2 of a 14-ounce can artichoke hearts, drained and cut up 2 tablespoons grated Parmesan or Romano Cheese 1 tablespoon snipped parsley 1 to 2 tablespoons milk (optional) Snipped parsley (optional) Coarsely ground pepper (optional) Tomato wedges (optional) Parsely sprigs (optional) Cook pasta according to package directions. Drain. Meanwhile, for sauce, in a medium saucepan cook onion and garlic in oil until onion is tender. Stir in flour, basil or oregano, and salt. Add 1 cup milk all at once. Cook ...