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Monday, October 01, 2007 - 07:21 AM
I knew I was purchasing Napa Valley's "The 3rd Bottle" white table wine for dinner so I planned my menu around it. I have a favorite "soul food" noodle recipe that we haven't had in a couple of years that I decided to make. I usually make "Sole Meuniere" with it but had a desire for "Chicken Francaise". As the latter also involves lemon, I knew I'd be safe. In addition, I cooked spinach the "Italian" way with garlic sauteed in olive oil and sprinkled with fresh lemon juice. My mouth ws salivating as I made each dish. I absolutely knew the wine and food would compliment each other. From food to wine, the following is a SURE THING menu. CHICKEN FRANCAISE (recipe taken from "recipecottage.com")
Ingredients:
4 eggs
1/4 c light cream
1/4 c grated Parmesean Cheese
1 t chopped fresh parsley (I use Italian)
salt & pepper - To Taste
(4) boned, skinned chicken breast halves
1/2 c flour
4 T butter
1/2 c white wine (I used "The 3rd Bottle")
1 lemon - juiced
Directions:
Combine eggs, cream, Parmesean Cheese, parsley, salt & pepper to make batter. Rinse chicken in cold water, pat dry. Dredge in flour, shake off excess and dip into batter.
Heat butter in skillet over medium-high heat. Add chicken and cook until golden brown on each side. Place browned chicken in oven-proof serving dish. Pour wine and lemon into skillet and scrape bottom with wooden spoon to remove browned bits. Bring to a boil and let cook until slightly thickened. Pour juices over chicken. Cook in preheated 350 degree F oven for 15 minutes.
LEMON NOODLES (recipe taken from "Vineyard Seasons" cookbook by Susan Branch)
Ingredients:
1 lb. spaghetti (I prefer fettucine - any pasta will do)
1/4 lb. butter (I use Smart Balance)
1 pt. sour cream (I use fat-free)
juice of (1) juicy lemon
1 t grated lemon peel
freshly ground pepper
1/4 c minced fresh parsley (again, I use Italian)
Parmesean Cheese
Directions:
Preheat oven to 400 degrees. Cook the noodles in boiling water; drain and put in baking dish. Melt butter un a small saucepan; remove from heat. Stir in sour cream, lemon juice and lemon peel. Pour over pasta, toss and bake 20-25 minutes. Remove from oven, sprinkle on LOTS of freshly ground pepper (unless you've got little kids), minced parsley and Parmesean Cheese. Toss together and eat.
ITALIAN SPINACH
Ingredients:
(1) lb. fresh spinach leaves, rinsed and stems removed
(3) T olive oil
(1) clove garlic, minced
1/2 lemon, juice squeezed
Sautee garlic in olive oil over medium-high heat, add spinach, cover and cook at reduced heat (med.) for (6) minutes. Sprinkle with lemon juice.
Ingredients:
4 eggs
1/4 c light cream
1/4 c grated Parmesean Cheese
1 t chopped fresh parsley (I use Italian)
salt & pepper - To Taste
(4) boned, skinned chicken breast halves
1/2 c flour
4 T butter
1/2 c white wine (I used "The 3rd Bottle")
1 lemon - juiced
Directions:
Combine eggs, cream, Parmesean Cheese, parsley, salt & pepper to make batter. Rinse chicken in cold water, pat dry. Dredge in flour, shake off excess and dip into batter.
Heat butter in skillet over medium-high heat. Add chicken and cook until golden brown on each side. Place browned chicken in oven-proof serving dish. Pour wine and lemon into skillet and scrape bottom with wooden spoon to remove browned bits. Bring to a boil and let cook until slightly thickened. Pour juices over chicken. Cook in preheated 350 degree F oven for 15 minutes.
LEMON NOODLES (recipe taken from "Vineyard Seasons" cookbook by Susan Branch)
Ingredients:
1 lb. spaghetti (I prefer fettucine - any pasta will do)
1/4 lb. butter (I use Smart Balance)
1 pt. sour cream (I use fat-free)
juice of (1) juicy lemon
1 t grated lemon peel
freshly ground pepper
1/4 c minced fresh parsley (again, I use Italian)
Parmesean Cheese
Directions:
Preheat oven to 400 degrees. Cook the noodles in boiling water; drain and put in baking dish. Melt butter un a small saucepan; remove from heat. Stir in sour cream, lemon juice and lemon peel. Pour over pasta, toss and bake 20-25 minutes. Remove from oven, sprinkle on LOTS of freshly ground pepper (unless you've got little kids), minced parsley and Parmesean Cheese. Toss together and eat.
ITALIAN SPINACH
Ingredients:
(1) lb. fresh spinach leaves, rinsed and stems removed
(3) T olive oil
(1) clove garlic, minced
1/2 lemon, juice squeezed
Sautee garlic in olive oil over medium-high heat, add spinach, cover and cook at reduced heat (med.) for (6) minutes. Sprinkle with lemon juice.
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