Miscellaneous
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Miscellaneous |
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Here are a variety of dishes that don't fit readily into any of the
other categories. Just click on the title of the dish you want to go right to it.
Cheese and Mushroom Pie
Cheese Fondue
Turnips au Gratin
Mashed Potatoes with Goat
Cheese and Chardonnay
Mushrooms in Garlic Sauce
| 750 | gm | mushrooms, thinly sliced |
| 450 | gm | onions, finely chopped |
| 1 | clove | garlic, finely chopped |
| 70 | gm | |
| 2 | eggs, lightly beaten | |
| 350 | gm | grated cheddar cheese |
| 250 | gm | cottage cheese |
| 60 | ml | parsley, chopped |
| 120 | ml | Stadt Krems Cremiscia Gruner Veltliner |
| 20 | ml | prepared horseradish |
| salt and pepper to taste | ||
| 2 | deep dish unbaked pie shells |
Sauté mushrooms, garlic and onions in the oil until the onions are transparent. Add flour and cook gently for 5 minutes. Off the heat, stir in the eggs, cheeses, parsley, wine, horseradish, salt
and pepper. Fill one of the pie shells with this mixture. Use the other to make strips of dough and use them to make a lattice over the mixture. Bake in a preheated 190° C oven for about 45 minutes, until lightly browned on the lattice.Stadt Krems Cremiscia Gruner Veltliner would go nicely here, and so would a red Beaujolais like Fougères Beaujolais .
| 500 | gm | cheese, either Gruyere or Emmentaler, grated |
| 50 | gm | flour |
| 2 | cloves | garlic, crushed |
| 30 | gm | butter |
| 50 | ml | chopped chives |
| 220 | ml | Achaia Clauss Demestica White |
| 1 | lemon, juiced | |
| salt, nutmeg, cayenne pepper to taste | ||
| 60 | ml | Matusalem Gran Reserva Rum |
| 2 | baguettes |
Mix the cheese and flour. In a fondue pot, saute the garlic in the butter. Add salt, nutmeg, and cayenne and lemon juice. Stir in the wine and bring to a boil. Add the floured cheese. Stir until the cheese is melted and the mixture is thickening, then stir in the Cognac and move the pot off the stove to a fondue stand. Cube the baguettes and spear the cubes on fondue forks for dipping.
Try this with a dry, fruity white like Chateau Ducla Entre Deux Mers
| 50 | ml | olive oil |
| 2 | kg | turnips, peeled and cut into 1 cm slices |
| 3 | onions, large in 1 cm slices | |
| 500 | ml | Corvo Bianco |
| 4 | eggs, beaten | |
| salt and pepper | ||
| 15 | ml | hot sauce |
| 700 | gm | grated cheddar or swiss cheese |
| bread crumbs |
Grease a casserole with the olive oil. Layer onions, turnips, and cheese in the casserole, finishing with a layer of cheese. Add wine and hot sauce to the beaten eggs, correct seasonings and pour over the cheese and vegetables. Sprinkle bread crumbs over top, cover, and bake in a 180°C oven for 60 - 90 minutes until the turnips are tender.
Serve with a hearty dish such as Prime Rib with Wine Gravy or Garlic Lamb Kebabs.
| 1500 | gm | potatoes, peeled and cut into bite sized pieces |
| 60 | gm | butter |
| 230 | gm | white goat cheese |
| 110 | ml | dry white wine such as J. Lohr Riverstone Estate Chardonnay |
| 80 | ml | half and half cream |
| salt and pepper to taste |
Boil the potatoes until they are tender. Drain and then puree the potatoes. Beat in the butter and the goat cheese. Beat in the wine and cream. Season to taste. Serve with Coq au Vin or Beef Tenderloin Flambee.
| 60 | ml | olive oil |
| 5 | cloves | garlic, roughly chopped |
| 450 | gm | fresh mushroom, sliced thickly |
| 5 | ml | dried chili peppers flakes |
| 100 | ml | Burdon Amontillado Sherry |
| salt to taste | ||
| 10 | ml | chopped parsley |
Saute the garlic in the oil until it is golden. Add mushrooms and cook until almost tender. Add the red pepper flakes and the sherry. Boil for a minute or two. Off the heat, stir in the salt and parsley.
This makes an appetizing tapas dish or can be served as a side dish for spicy Iberian or Italian fare.
Last updated August 8, 2006