Peggy-Wine Lover's Cookbook

[pmmahan]

I remember in a recent thread that you have this cookbook. I just got one from Half.com and was wondering which recipes you thought were really good! I'd like to try one this weekend!

Thanks!

Patti

[pmmahan]

Just want to bump this up!

[Peggy]

Patti,

So sorry...I didn't check the bulletin board all day. Last day of school and all, so it was very hectic. I'm so glad you bought the cookbook! You will be really please with it. Here are my favorite recipes, so far...

Cabernet Sauvignon:

New York Steaks with Gorgonzola-Walnut Butter and Minted Tabbouleh - This is my absolute favorite recipe! I have made it several times. You probably can use any type of steak. Delicious!!

Grilled Veal Chops with Balsamic Mushroom Sauce


Syrah:

Filet Mignon Diana
Penne with Sausage, Porcini and Portabello Mushrooms, and Syrah


Merlot:

Grilled Pork Tenderlon with Roasted Beet-Cranberry Sauce


Chardonnay:

Crab, Jicama and Mango Salad with Lemon-Curry Dressing - This is very different, but I liked it. Make sure you chose a "citrusy" Chardonnay to compliment this dish, not a "buttery" one.

That is a summary of the recipes I have made and liked. This weekend I am making the Herb and Spice Roasted Cornish Game Hens. I will let you know how they come out.

Please share your reviews from this cookbook with me as you go. It will be so nice to have someone to compare notes with! http://www.cookinglight.com/bbs/biggrin.gif

Have a great weekend!

Peggy

[pmmahan]

Peggy
Thanks for responding! I definitely want to try the Filet Mignon Diana.
I am planning on making something from the cookbook this weekend; I'll let you know how it comes out!

Patti

[crazycook]

Peggy! Peggy! Peggy!!!! LOL! Sorry, but I am that excited about those recipe titles...they all sound soooooooooooooo outrageous! Care to share the author and full title of the cookbook, and if I may ask....please post a recipe, or two? http://www.cookinglight.com/bbs/smile.gif To start, the New York Steaks with Gorgonzola-Walnut Butter and Minted Tabbouleh would be great(sounds like the perfect food for a Father's Day BBQ!), unless of course I can't locate a cookbook. http://www.cookinglight.com/bbs/wink.gif What is the premise of the book? To match a wine to a particular dish, or to incorporate the wine into a particular dish? Also, what is Syrah? I'm afraid I am wine-illiterate, so please excuse my ignorance here. http://www.cookinglight.com/bbs/wink.gif Thanks, Anna :-)
Patti: It sure sounds like you've bought yourself a winner cookbook! Happy cooking! Better yet, Happy EATING! http://www.cookinglight.com/bbs/smile.gif

[Peggy]

Anna,

This is the best cookbook if you are a wine lover! I have had mine for about a year and the recipes are fabulous, plus it is full of useful information about pairing foods and wine. I was so excited what Patti said she was considering buying it because we are "Food Soul-Mates", meaning we seem to like the same recipes.

The name of it is: The Wine Lover's Cookbook by Sid Goldstein. It contains chapters on each varietal of wine. Each chapter begins with a flavor portrait of the featured wine, including typical aromas, styles, flavor characteristics and primary source regions, followed by a list of base and bridge ingredients that help connect the wine and food. I refer to it all the time when I am trying to find a wine to match a recipe I am making.

Syrah is a red wine that is just coming into it's own in the US. Here is what he says in the cookbook about it: "Syrahs...feature a softer, rounder, and fuller body than most other reds without the rougher tannins or bracing acidity found in many young Cabernet Sauvignons...Typical Aromas and Flavors - blackberry jam, bosenberry, blueberry, plum, prune, ripe cherry, currant, smoke, pepper, leather, violet, orange zest, vanilla, chocolate, mint, clove, cinnamon, sandalwood, and roasted meat, game.

I would be happy to post the New York Steak recipe but it will have to be later today because I need to get going on to other things right now! Check later on...

Peggy

[crazycook]

Hi Peggy,
Thank you for that very informative synopsis of the book. I'm going to check our Chapters for a copy and if they don't have it on the shelves, order myself a copy.
I have to admit to knowing so very little about all the different wines but I find it fascinating that they can have such a complex chemistry. My only history with wine was with my father's homemade Italian wine--(so you can imagine---7-up with that wine anyone??) LOL! God Bless my dad, but he liked his wine STRONG! My only cooking experience, until late (my father passed away), has been using Dad's white/red wine. I absolutely love cooking with wine. The flavour it imparts to any dish is amazing. The unfortunate thing is, without a clear understanding of the different wines, I'm not sure I'm always picking the right wine for the dish. I do ask the assistance of the wine specialist(I know they have a name) at the liquour store. I'm looking forward to that recipe. There is no rush, Peggy. I do appreciate you providing it.
Thanks, Anna http://www.cookinglight.com/bbs/smile.gif

[pmmahan]

Peggy- I made the Penne with Sausage, Porcini, Portabello Mushrooms and Syrah.

Fabulous! we used Philip's EXP Syrah (California) - Soooo good. I loved the meatiness of the mushrooms and the tomatoes.

I halved the recipe - wow! what huge portion sizes! I am used to the smaller, CL portions. The original recipe said it served 4. For the halved version, DH and I each had a good sized serving, seconds, AND there was a lot left over! It will be good for entertaining when you don't really know what kind of appetites people will have. With CL, I find that when I have company, there seems to be barely enough food to go around. That won't be the case here!

[Peggy]

Patti,

I feel like I have just entered the Twilight zone... This is tooooo weird!!! http://www.cookinglight.com/bbs/eek.gif

Last night I was going to make the Cornish Game Hen recipe, but my husband said he was more in the mood for the Penne with Sausage, Porcini and Portabello Mushrooms and Syrah so I made that instead. Ready for chills? He selected a bottle of Philips EXP Syrah from our cellar to go with the dish. I am not kidding!!! When I saw your message, I couldn't believe the coincidence!! Great minds, or else it is that Massachusetts blood. Bizarre!! I think we are operating on the same wave length. Anyway, glad you liked it!

Anna,

Sorry I didn't get this posted sooner. I haven't been able to access the boards for over 24 hours.

New York Steaks with Gorgonzola-Walnut "Butter" and Minted Tabbouleh

Recommended Wine: Cabernet Sauvignon
Alternative: Syrah Blend

4 New York Steaks (about 2 to 2 1/2 pounds)
1/4 cup olive oil
4 cloves, garlic, thinly sliced
2 teas balsamic vinegar
1 tablespoon chopped fresh rosemary (1/2 tablespoon dried)
1/4 teaspoon kosher salt
freshly ground black pepper

Butter

8 ounces Gorgonzola cheese, cut into small chunks
1 teaspoon white-wine vinegar
2 teaspoons green peppercorns
1/4 cup lightly toasted walnut halves
1 1/2 tablespoons minced chives
6 drops Tabasco

Tabbouleh

1 cup bulgar wheat
1 1/2 cups chicken stock
3/4 cup, seeded, diced tomatoes
1/4 cup chopped fresh mint
1 tablespoon chopped fresh chives
3/4 tablespoon chopped garlic
3 tablespoons minced green onions
1 teaspoon sweet paprika
2 tablespoons herb-flavored (basil or oregano) or extra virgin olive oil
kosher salt and freshly ground black pepper

1. Place steaks in a glass dish. In a small bowl, whisk together olive oil, garlic, vinegar, rosemary, salt and pepper. Marinate staks with this mixture for 2-3 hours. Remove steaks from marinade when ready to grill.

2. To make "butter", combine all ingredients in a food processor or blender and procss for about 1 minute until mixed thoroughly. Can be refrigerated, but plan to serve at room temperature.

3. To make tabbouleh, place bulgar wheat in a larg, nonreactive bowl. Bring stock to boil. Pour hot stock over blugar wheat. Cover with foil and let stand for about 30 minutes, or until stock is absorbed into bulgar. Mix in tomatoes, mint, chives, garlic, green onions, paprika and oil. Season to taste. Set aside.

4. Prepare a hot fire and grill steaks for 5-6 minutes per side or until cooked to desired doneness. Shortly after turning, place a mound of gorgonazola butter on steaks and allow to melt slightly while the steaks finish cooking. Serve with tabbouleh and additional gorgonzola butter in a small dish on the table.

Let me know if you try it and enjoy it! I hope you see this post today because the BB will be down tomorrow and who knows if things will be lost in the process.

Peggy

[pmmahan]

[QUOTE]Originally posted by Peggy:
Patti,

I feel like I have just entered the Twilight zone... This is tooooo weird!!! http://www.cookinglight.com/bbs/eek.gif

Last night I was going to make the Cornish Game Hen recipe, but my husband said he was more in the mood for the [b]Penne with Sausage, Porcini and Portabello Mushrooms and Syrah so I made that instead. Ready for chills? He selected a bottle of Philips EXP Syrah from our cellar to go with the dish. I am not kidding!!! When I saw your message, I couldn't believe the coincidence!! Great minds, or else it is that Massachusetts blood. Bizarre!! I think we are operating on the same wave length. Anyway, glad you liked it!

OMG- too strange!! LOL! Philips Syrah is one of our favorite wines! http://www.cookinglight.com/bbs/smile.gif

[adb]

Since I am also a big fan of this cookbook, here are a few other recipes I have tried and liked in addition to the penne already mentioned.

Champagne
Poached Swordfish with Champagne-Grape Sauce

Pinot Gris
Rolled Veal with Proscuitto, Fontina, and Caper Sauce

Chardonnay
Spinach Fettuccine with Sea Bass and Lemongrass-Coconut Cream Sauce

Cabernet Sauvignon
Grilled Lamb with Rustic Porcini Sauce


[This message has been edited by adb (edited 06-11-2001).]

[Peggy]

adb,

Thanks so much for posting the names of those recipes! It is such a help to know ahead of time if a recipe has been successful for someone else. I'm so glad others on the BB are cooking from this cookbook. Please continue to post reviews of recipes as you try them in the future. Have you had any failures from it???

Peggy

[lengels]

After reading all of the posts for this cookbook, I am now going to buy it!

[crazycook]

Hi Peggy, http://www.cookinglight.com/bbs/smile.gif
WOW! Thank you. That recipe looks so good, I wish it was Father's Day already. I am definitely going to give it a try this weekend. I'll treat not only my brother but the rest of us. http://www.cookinglight.com/bbs/wink.gif I am glad I stopped in here today, just remembered about the board being down tomorrow. http://www.cookinglight.com/bbs/eek.gif I've copied the recipe so there's no chance of my losing it. http://www.cookinglight.com/bbs/smile.gif I'm glad you included the wine selection as well. I'll pick up a bottle of whichever I can find--heh, and afford. http://www.cookinglight.com/bbs/wink.gif
Sure wish I was at your house or Patti's for dinner last night!

[Mamasue]

Originally posted by lengels:
After reading all of the posts for this cookbook, I am now going to buy it!

Me too, but don't breathe a word to DH! http://www.cookinglight.com/bbs/biggrin.gif



[This message has been edited by Mamasue (edited 06-11-2001).]