Ingredient: Dry White Wine

Baked Chicken with Mushrooms (Jossie)

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 Baked Chicken with Mushrooms (Jossie)
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Instructions
  1. Place saltines between two sheets of waxed paper. With a rolling pin, crush very fine
  2. Add salt, pepper and tarragon to the crumbs
  3. Moisten the chicken breasts and dip in crumb mixture
  4. Refrigerate for about 15 minutes to let crumbs set
  5. In a skillet melt the margarine
  6. Lightly brown chicken on each side and remove to sallow baking dish, placing the chicken in one layer only
  7. To the margarine remaining in the skillet add the chopped onion, saute until soft, add mushrooms, chicken broth and white wine. Pour over chicken.
  8. Bake in oven at 375 for 35 minutes
  9. Remove from oven, add the sliced grapes and bake for an additional 10 mintues

Lamb with Shallots, Mustard and Mint

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 Lamb with Shallots, Mustard and Mint
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Lamb Roast
Spring Vegetables with Mint
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Lamb Roast
Spring Vegetables with Mint
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Instructions
  1. For lamb - make sure 1 crown made from two 8 rib racks
  2. Preheat oven to 450
  3. Mix 2 tablespoons butter, 1 tbsp mustard and 1.5 tsp rosemary in bow
  4. Season generously with salt and pepper
  5. Place lamb in roasting pan
  6. Rub all over with butter mixture
  7. Roast 15 minutes
  8. Reduce oven temperature to 350 and continue roasting until thermometer inserted into lamb registers 140 for medium rare, about 40 minutes
  9. Transfer lamb to platter and let stand 15 minutes
  10. Pour off fat from roasting pan and set pan aside
  11. Melt 1 tbsp butter in heavy large skillet over low heat
  12. Add shallots and 1/2 tsp rosemary
  13. Saute until shallots are tender about 5 minutes
  14. Add wine to roasting pan and bring to boil over high heat, scraping up any browned bits
  15. Add wine to skillet
  16. Add stock, boil until slightly thickened, about 6 minutes
  17. Mix in 1/2 tsp mustard and mint
  18. Season with salt and pepper
  19. Spoon vegetables in center of and around the roast
  20. Serve, cutting lamb into chops and spooning sauce over
Spring Vegetables
  1. Place potatoes in vegetable steamer and steam for 10 minutes
  2. Add carrots and onions and steam until vegetables are almost tender, about 10 minutes longer
  3. Add asparagus and steam until crisp tender, about 5 minutes more
  4. Melt butter in heavy large skillet over medium heat
  5. Add mint and vegetables
  6. Season with salt and pepper and stir until vegetables are coated with butter

Bolognese Sauce (Williams Sonoma)

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 Bolognese Sauce (Williams Sonoma)
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Instructions
  1. In a Dutch oven or large, heavy flameproof casserole dish over medium-low heat, melt 2 Tbs. of the butter with the olive oil. Add the pancetta and sauté until just starting to crisp, about 3 minutes. Add the onion, carrot and celery and sauté until aromatic and very lightly golden, 8 to 10 minutes. Add the ground beef, pork and veal, stir to break up, season with salt and pepper, and add a generous pinch of nutmeg. Increase the heat to medium and sauté until the meat is lightly browned. Add the wine and simmer until it is almost evaporated.
  2. Add the stock and cook until reduced by half. Add the tomatoes, sage and bay leaf. Reduce the heat to low, cover and simmer, stirring occasionally, for about 1 1/2 hours. If the sauce seems thin, cook it, uncovered, until thick and fragrant, about 10 minutes. Skim the surface of excess fat. Add the cream and demi-glace. Taste and adjust the seasonings with salt and pepper. Remove the bay leaf and discard.
  3. Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook until al dente (tender but firm to the bite), 1 to 3 minutes, depending on the freshness of the pasta. Drain and transfer the pasta to a warmed large, shallow bowl. Add the remaining 2 Tbs. butter and 2 Tbs. of the cheese. Toss until the butter melts. Add the sauce and toss gently. Serve immediately. Pass the remaining cheese at the table. Serves 4 to 6.