Now displaying records 1 to 5 of 6.

	1	2	Next >>

Chocolate Dipped Marcona Almond Biscotti with Dios Baco Oloroso     This recipe is for the month of: October

2 cups flour of choice (all-purpose, white spelt, whole wheat, rice flour or combination) 1 cup brown sugar 1 teaspoon baking soda 1/4 teaspoon salt Zest of one large orange 2/3 cup whole marcona almonds, shelled pistachios or hazelnuts 3 large eggs, beaten 1 teaspoon gluten-free pure vanilla extract 1 pound good-quality semi-sweet chocolate, coarsely chopped 1/2 pound good-quality white or milk chocolate, coarsely chopped (optional) Preheat oven to 350°F Sift together the flour, sugar, baking soda, salt and zest in bowl, then stir in nuts. In a separate bowl, combine eggs and vanilla. Add egg mixture to flour mixture and stir thoroughly. Cover large baking sheet with greased parchment paper. Wet hands and shape biscotti dough into 2 inch wide log and bake for 25 minutes. Remove log from oven and lower oven temperature to 250°F. Cool log for 5 minutes. Slice log into �-inch wide pieces using bread knife and lay cut side up on large baking sheet. Bake for 45 to 50 minutes, flipping biscotti over after about 25 minutes. Cool on rack. Place chopped chocolate in a clean stainless-steel bowl set over a saucepan of very hot or gently simmering (not boiling) water. Stir frequently until melted. Dip cooled biscotti half-way in chocolate and set on wax paper to cool and harden. Melt white or milk chocolate by same method. Dip wire whisk into chocolate and drizzle back and forth over semi-sweet chocolate layer. Allow to harden. Recipe from wholefoodsmarket.com

Seafood Linguine with Mushrooms & Garlic Cream Sauce with Salneval     This recipe is for the month of: October

1 lb. med. peeled & deveined shrimp 3 tbsp. real butter 8 oz. mushrooms, sliced 3 med. garlic cloves 1/2 tsp. dried rosemary, crumbled Freshly ground pepper 1/2 c. heavy whipping cream Salt to taste 4 oz. dried linguine 2 oz. Bel Paese cheese, cut into sm. cubes (if unable to find Bel Paese cheese, you can substitute garlic & herb Alouette cheese) 1/4 c. chopped fresh parsley Melt butter in a heavy, large skillet over a medium low heat. Add garlic and mushrooms and a generous amount of fresh grated coarse black pepper. Cook until mushrooms exude their juices, stirring occasionally, about 5 minutes. Add shrimp and cook until they are starting to turn pink. Add cream and shrimp until sauce thickens slightly, about 3 minutes. Season with salt. Meanwhile, cook pasta in large pot of boiling, salted water. Add oil to water to keep pasta from sticking together. Drain well. Add pasta and cheese to sauce and stir until cheese melts. Transfer to plates. Sprinkle with parsley and serve. Serves 2-3 Recipe from www.cooks.com

Pedro Ximinez Marinated Salmon     This recipe is for the month of: October

2 Salmon Fillets with skin on 1 c. Dios Baco Pedro Ximinez Sherry 1/2 c. soy sauce Dash of hot sauce 1/4 teaspoon of kosher salt & freshly ground pepper Vegetable oil for cooking In a shallow pan or bowl just large enough to fit the salmon fillets, combine Dios Baco Pedro Ximinez, soy sauce, hot sauce, kosher salt and ground pepper to taste. Place the salmon, skin side up in the bowel and marinate for one hour without turning the fillets. Remove salmon from the marinade and pat dry very well with paper towels. Heat a skillet over medium heat and coat with vegetable oil. Place salmon fillets in skillet skin side down until skin is crispy but not burnt. Turn fillet over, reduce heat to medium low and cook until they reach your desired doneness. About 10-12 minutes for medium. Serve with skin up over rice and stir fried vegetables or with your favorite side. Recipe from: Vince Friend

Fried Sardines with Dios Baco Amontillado     This recipe is for the month of: October

Olive Oil 6 Whole Sardines Salt & Black Pepper All-Purpose Flour Parsley leaves, chopped, for garnish Lemon wedges Heat the Oil in a shallow pan. Season the sardines with salt and pepper. Then, dredge them in the flour, shaking off the excess and place them in the hot oil to fry. Turn the sardines over with tongs and fry on the other side. Drain on paper towels. Garnish with chopped parsley and serve immediately with lemon wedges. Recipe from: www.foodnetwork.com

Pan Fried Scallops with Alta Alella Lanius     This recipe is for the month of: September

PAN-FRIED SCALLOPS 1 1/2 lb. rinsed sea scallops 1/2 c. bread crumbs 1/4 tsp. salt 1/8 tsp. pepper 1/8 tsp. paprika 1/2 c. butter 2 c. cooked rice 1/4 c. white wine Mix bread crumbs, salt, pepper, and paprika. Roll scallops thoroughly in bread crumb mixture. In a large skillet, heat butter until frothy. Add scallops and sauté until lightly browned. Gently remove scallops from skillet and arrange on bed of rice. Add wine to butter in skillet; boil gently while stirring for 1 minute. Pour over scallops. Serve with Alta Alella Lanius. A Dry white wine produced primarily with Pansa Blanca, a grape variety typical of the DO Alella. Viognier, Chardonnay and Sauvignon Blanc are used in the blend to increase the aromatic complexity and the structure of the wine. Harvest begins after having checked the ripening stage of the grapes day by day until each variety reaches the optimal ripeness. The varieties are fermented separately using a combination of wood barrels and stainless steel tanks. Once fermentation is complete the wines are blended, slightly fined, stabilized and then bottled unfiltered

	1	2	Next >>