http://thewineloverskitchen.com/recipe/veal-stock/

Wine Braised Oxtail Stew

This is a perfect make ahead dish- it improves with flavor if you cook it one day and serve the next. You can make it and serve it same day if you like though. Same day -you will need about 7 hours start to finish. It is only about 30 + 30 minutes of hands on time to prep it for the oven and then strip the meat and reduce the sauce. Or you can prep and braise it one day and strip and reheat heat the next. Continue reading “Wine Braised Oxtail Stew”

Basic Balsamic Dressing

Basic Balsamic Dressing

This salad dressing is very versatile with only a few ingredients. It is salty, spicy and complements all kinds of green salads. It goes well with tomato, vegetable type salads and also goes well with fruit driven salads such as  Melon and Crispy Prosciutto.  It is one of my go-to dressings. You can mix up a double batch if you like. It will keep in the fridge for up to a week.

Notice the ratio of oil to vinegar is lower than many recipes so it is actually a  fairly light dressing and it doesn’t taste sharp like some where the ratio is 1:3 oil to vinegar. 1 Tbsp of olive oil equals 13.5 grams of fat or about 120 calories.

roasted-pear-salad

Roasted Pear Salad

This is a great salad for fall when pears are in season.  Lucky for us pears are available all year round so you can make it any time.  This little salad is surprisingly filling for so few ingredients.  The dressing is salty, spicy and fairly light with a 1:3 ratio of oil to vinegar.  The balsamic keeps it from being sharp like some dressings with that ratio. Continue reading “Roasted Pear Salad”

apple-pecan-salad

Apple Pecan Salad

This is a great fall salad recipe.  If you are lucky enough to be able to source freshly picked apples it is outstanding.  But, since apples are available all year round in most places you can make it any time.

I like to use pecan halves for the candied nuts. If the nut pieces are too fine they sort of get lost in the mix.  With the halves – you know when you get one!   You can use walnuts instead of pecans if you prefer.

I think it might also be good with dried cranberries instead of the dates.  I haven’t tried that yet but if anyone does let me know how you liked it!

Update Nov 11, 2016.  I changed the photo of this salad to better reflect it. Sorry for any confusion… the other pic just had to go!!

Toasted Orzo

Toasted Orzo

I had forgotten about this recipe for a while. I made it for a crowd many years ago and was asked for the recipe by a few of the guests.   They are still raving about it.  Since they reminded me of it I have put it back into my regular rotation of recipes.

Orzo is pasta in the shape of rice and makes a great side dish hot or as a cold salad.  Toasting the orzo in the oven before cooking it is an unusual step and  it gives it a wonderful, nutty flavour.  This makes a great side for pork or chicken. The mushrooms contribute to the nutty, earthy flavour of it so anything that mushrooms go well with, this will too.  I served it with schnitzel in the spirit of  Jaeger schnitzel.

The recipe calls for fresh tarragon.  If you like tarragon go for it.  I like it better without but my guests liked it in – so – it is up to you!

This makes a lot- about 12 servings so it is great for a crowd.  You may want to halve it if you only have a few people or you will be eating left overs! May not be a bad thing – it reheats well!