Summer Squash

2 med. Zucchini squash
2 med. Pattypan squash
2 med. Yellow crookneck squash
¼ c. olive oil
4 green onions, white part, sliced
¼ tsp. dried basil
¼ tsp. oregano
¼ tsp. thyme leaves
¼ tsp. Rosemary
2 Tbsp. Red wine vinegar
Salt & pepper to taste

Rinse and scrub squash. Slice evenly.

On a cookie sheet place squashes, onions and seasonings. Toss with oil and place in a 350 degree oven for about 30 minutes until the vegetables are tender. Before serving toss with vinegar. Salt and pepper as needed.

You can also do this on the stove top if desired.

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Happy Memorial Day

First off – Happy Memorial Day. Take this time to remember those that have given so much so we can have the freedom we enjoy.

Today is also Coc Au Vin Day. This is basically French for cook in wine. This classic recipe slow cooks chicken in red wine. Even though I made this in the slow cooker and it was edible, I probably won’t do it again. It was not that tasty and there was actually more onions than anything else. Below is the recipe from Ina Garten that I tried if you want to cook a classic French meal.

2 tablespoons good olive oil
4 ounces good bacon or pancetta, diced
3 to 4-pound chicken pieces
Kosher salt and black pepper
3 carrots, cut diagonally in 1-inch pieces
½ large yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
2 cups good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
3 tsp. thyme
2 tablespoons unsalted butter, at room temperature
1 1/2 tablespoons flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced

Cook bacon over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the crock pot/slow cooker and continue to brown until all the chicken is done.

 

 

Add the carrots, onions, garlic, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned.

 

 

Add the bacon, carrots, onions, garlic and any juices that collected in the pan, Cognac, wine, chicken stock, and thyme into the slow cooker. Cover and cook on low for 6 to 8 hours.

 

 

If you would like a thick sauce, in a medium saute pan, mash butter and the flour together over medium-low heat for 5 to 10 minutes. Add to the stew. Add the frozen onions and mushrooms. Let stew cook for another 10 minutes. Season to taste. Serve hot.

Wine Day

Here are the wines I have in my house on this National Wine Day. You may recognize some of these bottles from pictures of the wine displays made in our wood shop. The first bottle being displayed in the skull wine holder is Baron Herzog Sauvignon Blanc.

We often buy bottles of wine because of the label. The 2 top bottles in the mounted wine rack have been displayed in the skull wine holder at one time or another. The wine rack is holding Apothic Red Ferno which is a red blend, Columbia Crest Red Blend, Freakshow Cabernet Sauvignon, and 2 bottles of Beringer White Zinfindel.

We almost always have a box of red wine. This one is made by Franzia.

My favorite wine is the white Zinfendel. We keep red wine in the house because as everyone knows – “One glass of red wine a day is good for you.” Don’t you agree? Let us toast to this wonderful day and celebrate the great wines in the world. Cheers!

Cinco de Mayo

Today being Cinco de Mayo makes it ideal to share this Sangria Mexicana recipe. Enjoy!

2/3 c. freshly squeezed lime Juice
2/3 c. suga
3 c. dry, fruity red wine (Beaujolais, Zinfandel)
1 c. sparkling water
4-6 wheels of lime, with cut made on side

Make lime-sugar syrup by mixing lime juice, sugar and ¼ cup water, stirring until the sugar dissolves. Just before serving, pour wine into a pitcher and stir in lime syrup and sparkling water. Serve over ice in tall glasses, each garnished with a wheel of lime wended onto the rim.

Beef Stew

Fall weather is getting here with the cooler nights.  Here is a great beef stew recipe that’s easy to make and taste delicious! I prefer using a slower cooker. So do the garlic and beef in a pan on the stove top. Then place everything in your slow cooker on low for 6 to 8 hours.

beef-stew-32 lb. Cubed beef
1 pinch salt
1 pinch ground black pepper
2 Tbsp. Extra-virgin olive oil
2 minced garlic cloves, plus 6 cloves smashed
1 bay leaf
1 lg. Carrot, cut into 1” dice
1 zucchini, cut into 1” dice
1 onion cut into 1” dice
1 ½ c. beef broth
1 ½ c. red wine

 

Preheat oven to 350 degrees. Season the beef cubes with salt & pepper.

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Heat olive oil in a Dutch oven (or heavy oven-safe saucepan with a lid) on the burner over medium heat. Add minced garlic and cook until lightly brown. Add beef, stir to coat with oil, and cook until browned on all sides, about 3 minutes each side.

 

 

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Add smashed garlic, bay leaf, carrot, zucchini and onion, and stir. Add a pinch of salt if desired. Add broth and wine and stir.

Cover pan, transfer to oven and cook until meat is meltingly tender, 2 ½ to 3 hours. Transfer beef, vegetables and all liquid in a deep serving dish.

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