Lambrusco-Bocciolo Grasparossa
Sparkling sweet red wine intense ruby red color.
sweet, fruity, fresh, lively and pleasantly harmonious.
$13.99
Chicken, Wild Mushroom and Roasted-Garlic Sauté
1.
1 large head of garlic, top fourth cut off
1 large head of garlic, top fourth cut off 2.3 tablespoons extra-virgin olive oil, plus more for drizzling
3 tablespoons extra-virgin olive oil, plus more for drizzling 3.1/2 cup dried porcini mushrooms
1/2 cup dried porcini mushrooms 4.3/4 cup boiling water
3/4 cup boiling water 5.1 1/2 pounds skinless boneless chicken thighs, cut into 2-inch pieces
1 1/2 pounds skinless boneless chicken thighs, cut into 2-inch pieces 6.Salt and freshly ground pepper
Salt and freshly ground pepper 7.1/2 pound assorted mushrooms, such as stemmed
1/2 pound assorted mushrooms, such as stemmed shiitake, cremini and oyster, quartered
8.1 tablespoon unsalted butter, plus 2 tablespoons chilled
1 tablespoon unsalted butter, plus 2 tablespoons chilled 9.2 large shallots, thinly sliced
2 large shallots, thinly sliced 10. 1/4 cup dry red wine
11. 1/2 cup chicken stock
12. 2 medium tomatoes, cut into 1-inch dice
13. 1 tablespoon chopped tarragon
14. Crusty bread, for serving
Acqua Pazza
Serves 4
by Deborah Mele
1 Small Onion, Finely Chopped
1 Large Garlic Clove, Minced
1 Carrot, Finely Chopped
1 Celery Stick, Finely Chopped
3 Tablespoons Olive Oil
2 Cups Cherry Tomatoes, Halved
1 1/2 Cups Dry White Wine
1 Sprig Fresh Rosemary
3 Tablespoons Capers
Salt & Pepper
Dash Of Red Pepper Flakes
(Or 1/2 Hot Red Pepper Finely Chopped)4 Meaty Fish Fillets-
(Halibut, Cod,Sea Bass, Monk Fish)-(About 1 3/4 to 2 Pounds Total Weight)To Garnish:
1/4 Cup Fresh, Chopped Parsley
Heat the oven to 400 degrees F. In a heavy, ovenproof pan, heat the oil. Add the onion, celery, carrot and garlic, and cook until it is tender. Add the wine, rosemary, thyme, seasonings, capers and tomatoes, and bring to a boil. Add the fish fillets, and spoon some of the hot vegetables over them and then bake in the preheated oven for about 20 minutes, or until the fillets are completely cooked. Taste once more, and adjust seasonings if needed. Remove the rosemary sprig. Serve the fillets in individual bowls, then add the fresh parsley to the tomatoes. Spoon a good helping of the tomato mixture into each bowl and serve with some good crusty bread to soak up the tasty juices.
Verdicchio dei Castelli di Jesi
100% Verdicchio
Light straw color, slightly green, bright color. Fine, intense floral aroma. Dry, good-bodied, fresh and persistent aromas. Perfect for fish soup and fried fish.
$14.99
10% off until May 31, 2010
DIRECTIONS
1.Preheat the oven to 350°. Set the head of garlic on a double layer of foil, cut side up. Drizzle with olive oil, then wrap in the foil. Roast the garlic until very soft, about 1 hour and 30 minutes. Let cool, then peel, keeping the cloves intact.
Preheat the oven to 350°. Set the head of garlic on a double layer of foil, cut side up. Drizzle with olive oil, then wrap in the foil. Roast the garlic until very soft, about 1 hour and 30 minutes. Let cool, then peel, keeping the cloves intact. 2.Meanwhile, in a heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 15 minutes. Rinse the porcini and coarsely chop them; reserve the soaking liquid.
Meanwhile, in a heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 15 minutes. Rinse the porcini and coarsely chop them; reserve the soaking liquid. 3.In a large skillet, heat 1 tablespoon of the olive oil. Season the chicken with salt and pepper and spread in a single layer in the skillet. Cook over high heat until browned on the bottom, about 4 minutes. Transfer to a bowl.
In a large skillet, heat 1 tablespoon of the olive oil. Season the chicken with salt and pepper and spread in a single layer in the skillet. Cook over high heat until browned on the bottom, about 4 minutes. Transfer to a bowl. 4.Add 1 tablespoon of the olive oil to the skillet. Add the assorted mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until browned and their liquid has evaporated, about 5 minutes. Transfer the mushrooms to a plate.
Add 1 tablespoon of the olive oil to the skillet. Add the assorted mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until browned and their liquid has evaporated, about 5 minutes. Transfer the mushrooms to a plate. 5.In the skillet, melt the 1 tablespoon of butter in the remaining 1 tablespoon of olive oil. Add the shallots and cook over moderate heat, stirring, until softened, about 3 minutes. Add the red wine and boil over moderately high heat until reduced by half, about 2 minutes. Pour in the reserved porcini soaking liquid, stopping before you reach the grit at the bottom. Add the chicken stock, tomatoes, mushrooms, porcini, roasted garlic and chicken and bring to a simmer. Remove from the heat. Add the tarragon and season with salt and pepper. Swirl in the 2 tablespoons of chilled butter, 1 tablespoon at a time. Serve with crusty bread.
In the skillet, melt the 1 tablespoon of butter in the remaining 1 tablespoon of olive oil. Add the shallots and cook over moderate heat, stirring, until softened, about 3 minutes. Add the red wine and boil over moderately high heat until reduced by half, about 2 minutes. Pour in the reserved porcini soaking liquid, stopping before you reach the grit at the bottom. Add the chicken stock, tomatoes, mushrooms, porcini, roasted garlic and chicken and bring to a simmer. Remove from the heat. Add the tarragon and season with salt and pepper. Swirl in the 2 tablespoons of chilled butter, 1 tablespoon at a time. Serve with crusty bread. 
Buon Apetito!!!!
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Tuesday 12pm-8pm
Wednesday 12pm-8pm
Thursday 12pm-8pm
Friday 12pm-9pm
Saturday 12pm-9pm
