Risotto With Walnuts and Cranberry

Risotto is one of my favorite dishes to make. I must say though that it took me a while to master making a decent risotto. Sticky, heavy risotto is not appetizing so I was determined to get it right.

Because risotto is so versatile I love to add ingredients that are a bit different. This risotto with cranberries and walnuts is one of my favorites. I adapted this recipe from one that I saw on the Ocean Spray site. The sweetness from the cranberries and the crunch from the walnuts is a perfect compliment to chicken cutlets.


Risotto with Cranberry and Walnuts

Ingredients

• 2 TBLS. butter
  
• 1 cup chopped walnuts
  
• 1 small onion diced
  
• 3/4 Cup Arborio rice
  
• 2 Cups Chicken Broth
  
• 3/4 Cup Ocean Spray Dried Cranberries

Directions

1. Preheat Oven to 425. Grease a covered casserole dish. Set aside.

2. Melt butter in a large saucepan. Add walnuts and cook over medium heat for a minute or two. Add rice; cook for 2 minutes. Then add broth and dried cranberries and bring to a boil for 2 minutes.

3. Pour mixture into the casserole dish. Bake for 30 minutes. Sprinkle with a few chopped nuts and serve.

Mangia!
Winelady Cooks

Wine Review Monday

Cooking With Wine can make a dish stand out with distinct flavors and just may enhance your dining experience. One important tip when cooking with wine is to use a wine that compliments the foods in your dish.

So how do we go about cooking with wine, and what do we use? Since we are "cooking with wine" we are not using commercial "cooking" wine found on market shelves.

When I started cooking umpteen years ago I had no idea that "cooking" wine sold in supermarkets was not what I should have been using. These commercial cooking wines are made with low grade base wines, salt and food coloring. There is really no flavor-enhancing qualities in these "cooking" wines.

Julia Child and Jacques Pepin cook with wine and did so even way back when their cooking shows first aired on T.V. I witnessed it with my own eyes back then (I was hooked on PBS and that's when I started watching their cooking shows).

They cooked with a wine that they would also serve with the meal. Of course you wouldn't use an expensive, aged wine you might be saving for a special occasion. An everyday table wine that you would have in your wine rack can be the wine to use.

Here are a few tips to help you decide which wine to choose when preparing your special meal.

White Wine

If you need a dry white wine you should NOT choose a wine that has been aged in oak as are many Chardonnays. When exposed to the heat the oaky flavors in the wine become unpleasant. Sauvignon Blanc, Soave Bolla, or even a Pinot Grigio would be a good choice.

If you are making a spicy dish with bold, strong flavors you can use a Riesling or Gewurztraminer. These white wines are recommended drinking with dishes that are spicy so why not use them when cooking this style. The exotic floral aromas and fruity flavors are perfect match for spicy foods.

Red Wine

A bold, hearty and rich dish calls for a dry red wine. If you are braising a roast (beef or lamb) you might choose a Zinfandel or Cabernet. Choosing a lighter style wine for chicken cacciatore such as a Chianti can be a good choice.

Fortified Wine

Fortified wines, Sherry, Port, Madeira and Marsala are also used in cooking. They have strong flavors, a bit of sweetness, and have a bit of a longer shelf life so you can keep them available for your cooking needs.

They are versatile and can be used in rich, hearty savory dishes or in desserts.
For hearty casseroles Port can add a richness and depth.

Use Sherry in soups or stews. Also use in fruit desserts and your guests will be impressed.

Madeira and Marsala have caramel notes and a richness that can easily turn any simple dish into a star.

Be creative and cook with wine, not "cooking" wine.
In the words of Julia and Jacques "Bon Appetite!" and "Happy Cooking!"


Salute!
Winelady Cooks

Wine Review Monday

February White-Out is here. The perfect companion for the Winter Olympics and all the other winter festivals popping up in almost every state.

Long Island Wine Country is hosting its annual WinterFest with Jazz on the Vine now through March 21. This is a really fun time in wine country. The music is terrific and there is no better way to enjoy tasting some of the world class wines from this region.

If you are in the north east and can easily get to Long Island Wine country it is definitely worth a trip. The entertainment at the wineries is free. Mark your calendar for the next week and take a field trip. It'll be nice to get out of the house for a few hours.

First, my very favorite event is the chocolate and wine pairing that Lieb Family Cellar's is hosting the entire month of February. Every Saturday and Sunday the tasting room will pair 5 gourmet chocolates chosen specifically to pair with 5 of Lieb's terrific wines. A chocolate lover's delight!

Mark your calendars for next weekend SATURDAY & SUNDAY FEBRUARY 20-21 with this list of participating wineries that will have free music to enjoy. You can find the times and contact information here.

SATURDAY FEBRUARY 20
Martha Clara Vineyards
Clovis Point
Macari Vineyards & Winery
Pellegrini Vineyards
Corey Creek Vineyards
Pindar Vineyards
Castello di Borghese Vineyards

SUNDAY FEBRUARY 21
Osprey’s Dominion
Palmer Vineyards
Peconic Bay Winery
Laurel Lake Vineyards
Jamesport Vineyard
Jason’s Vineyard
Roanoke Vineyards


Salute!
Winelady Cooks

Comfort Food Cures Cabin Fever - Mac 'n Cheese

There's been so much snow and cold weather that cabin fever has become an epidemic as it spreads from one family to the next.

I was hoping not to catch it, but my messy kitchen and dining area is all telling. What else is there to do but cook, bake, and make crafts?

I found out that the only way to cure cabin fever is to eat comfort foods. So I'm in for the cure, even though our current diet is mandated by the need to "eat less red meats, fats, cholesterol, salt, and sugar" mode of our lives.


But thank goodness for the unwelcome snow/winter storm/blizzard conditions that have us home bound for days on end. It's the best reason I can think of to splurge on the comfort foods we reluctantly abandoned.

Mac 'n cheese is the first dish I had to make. Now don't think less of me for doing this, but I made my mac 'n cheese with low fat cheddar cheese and Smart Balance butter alternative.

I bet you're saying who wants to eat comfort food that's not overloaded with fat and cholesterol, but I didn't want to kill myself just yet.

You could say my sister came to my rescue. It's possible she may be a better cook than I, but let's not go there. Her mac 'n cheese is a favorite in her house (that's her opinion) and she suggested I try it. How bad could it be? I have to say it was really good and earned the "comfort food" honor for this horrible weather week.

Here's the recipe which I hope you will try if you are looking to cut back on the high fat cheese and butter.

Sister's Mac 'n Cheese
Ingredients:

• 3 cups shredded reduced fat sharp cheddar cheese
• 1 cup shredded Gruyère cheese (optional - I had this left from another recipe and it added an additional level of flavor
• 2 TBLS. butter alternative
• 2 TBLS. all purpose flour
• 1 1/2 cups reduced fat milk
• 1/8 tsp. grated nutmeg (optional)
• 8 oz. whole grain elbow macaroni cooked
• Salt and Pepper to taste

Directions:

1. Make a roux with the melted butter and flour stirring for a minute or so to cook the flour. Add the milk and keep stirring until slightly thickened. This takes anywhere from 4-9 minutes -- give or take a minute or two depending on the heat. Season with salt and pepper to taste and add the nutmeg if you desire.
2. Cook the elbow macaroni al dente -- don't overcook it. Drain the macaroni and put into a baking dish coated with a non-stick cooking spray.
3. Slowly stir the shredded cheddar cheese (saving 1/4 cup for topping), and most of the shredded Gruyère (saving 1/4 cup for topping) to the milk mixture until well blended.
4. Pour the milk and cheese mixture over the macaroni, stirring to evenly coat all the macaroni.
5. Sprinkle the remaining shredded cheese evenly over the top of the macaroni.
6. Bake in a 350 degree oven until the cheese melts on top and is bubbling. About 15-20 minutes.

Mangia!
Winelady Cooks

Wine Review Monday

Valentine's Day is known to ring up the most retail sales for chocolate than any other holiday. What can be more fun than to share chocolate with those you care about the most. And while you're at it, pop open a bottle of wine to wash down those decadent dark chocolates and maybe a few chocolate covered strawberries.


In my recent "Tasting News" Newsletter I listed a few helpful facts for pairing a red wine with your favorite style of chocolate. I would like to share that information with you in this post.

Chocolates with a cocoa content of 65% or higher are better pairings as they are not as sugary and sweet. If the chocolate is too sweet it will make the dry wine taste bitter.

There is really just one rule to keep in mind when pairing wine and chocolates. Choose quality chocolates with a higher fat content (Valhrona, Lindt or Godiva) rather than the commercial Hershey brand. The higher fat content softens the tannins in the red wine.

White Chocolate which is not real chocolate, is made with cocoa butter, sugar and milk solids that have sweet flavors of cream, milk, honey, vanilla, caramel and/or fruit. An affordable Sherry brings out the creaminess in the white chocolate.

Milk chocolate with nuts (or brownies with nuts for dessert) may be really delicious with a Vin Santo Chianti Classico which has nutty and caramel characteristics.

Dark, bittersweet chocolates with a 65% cocoa content or higher can be paired with a rich cabernet sauvignon from Chile; a California zinfandel or maybe a shiraz from Australia.

Pairing wine and chocolates is so very personal and subjective. There are many different wines styles that may pair well with different chocolates, and it really is a matter of personal taste preferences.

Enjoy your decadent chocolates with a delicious wine and remember, "if you like it, that's all that matters!"


Salute!
Winelady Cooks

Wine Review Monday

Is Wine Really Heart Healthy -- or is it more hype than helpful info?

I have been out of town and staying with my dad who had a heart attack in November. Except for the customary antibiotic for a viral infection my dad has never had to take any prescribed medications long term.

Being a great cook he prepares well balanced, low fat meals for himself and has a glass of red wine with his meal every night. Dad thought the wine was good for him especially since he read articles that stated drinking red wine is 'heart healthy'.

So this heart attack was very unexpected and now almost 3 months later he still doesn't believe he had a heart attack.

Unfortunately, we sometimes are mislead by some of today's advertising campaigns. So I did some research so I could break down all the facts about drinking wine and a healthy heart in order to make informed decisions. Taking medications and drinking wine are not a match made in heaven.

So here are the facts (remember Joe Friday from the 50's? He used to say "the facts m'am, just the facts". I'm sure I'm dating myself here. Unless you're a senior you may not remember Joe Friday was a private detective on t.v. way back in the day.) I digress. Here's some information I thought would be helpful.

Is Wine Heart Healthy
The resveratrol in wine is said to be good for the heart. However, the amount of resveratrol in red wine can vary depending on the types of grapes and even the weather during the growing season can affect how much resveratrol is in the grapes.

When the grape skins are pressed during fermentation the wine then absorbs the resveratrol which is why darker red wines have higher levels of resveratrol than lighter red wines or even white wines.

Studies show that you might have to drink an undetermined amount of wine each day to benefit from the resveratrol in red wine. Definitely not recommended.

What is Resveratrol
"Wikipedia" states "Resveratrol is a phytoalexin produced naturally by several plants when under attack by pathogens such as bacteria or fungi."

Research studies tell us that resveratrol is a polyphenol antioxidant found in many types of plants; various types of berry fruits; peanuts; cocoa, and many other foods.

Benefits of Resveratrol and More
The polyphenols in resveratrol hep protect the lining of blood vessels which helps us maintain a healthy heart.

Oh, but there's more. Research studies found that it can help with longevity, prevent cell damage, help improve cholesterol levels, along with other health benefits too many to mention.


Une Bonne Santé!
Winelady Cooks