french country wine dinner

Strawberry Salad in Lettuce Cups

• 1 large head of romaine lettuce chopped, washed and chilled

• 1 head butter lettuce

• 1 cup strawberries, sliced

• 4 slices of good quality bacon, copped and cooked to crisp

• 1/3 cup pistachios

• 1/3 cup dried cherries

• 1⁄2 cup cherry tomatoes, halved

• 1⁄4 cup blue cheese crumbles

Vinaigrette

• 1 shallot, minced

• 1⁄4 cup red wine vinegar

• 1 tablespoon Dijon mustard

• 2 tablespoons honey

• 1/3 cup olive oil

• Salt and pepper to taste

1.) Prepare lettuce cups by gently separating each butter lettuce leaf. Rinse and drain on paper towels. Store in refrigerator in damp paper towels for up to 2 hours before serving.

2.) To prepare vinaigrette, whisk all ingredients together in a small bowl, reserving olive oil. Whisk olive oil into mixture in a steady stream and set aside.

To prepare salads, toss all salad ingredients in a large bowl. Arrange a lettuce cup on each of 6 salad plates and fill with prepared salad. Drizzle dressing over salads and serve at once.

Bourbon Pork Tenderloin with Peach and Jalapeño Relish

• Three 1-pound tenderloins

• salt and pepper

• 1 tablespoon grapeseed oil

Marinade

• 1⁄4 cup bourbon

• 2 tablespoons soy sauce

• 1⁄4 cup Worchester sauce

• 1⁄4 cup brown sugar

• 3 cloves garlic, pressed

• 1⁄4 cup Dijon mustard

• 1 teaspoon fresh ginger, finely chopped

• 1⁄4 cup olive oil

Relish

• 1⁄4 cup peach preserves

• 2 large or 3 medium peaches, peeled cored and chopped

• 2 tablespoons red onion, chopped finely

• 1⁄2-1 fresh jalapeño, seeds and membrane removed and chopped finely 1 tablespoon fresh basil, cut in a chiffonade

• 1 teaspoon fresh squeezed lemon juice
  Pinch salt

1.) Place all marinade ingredients in a gallon sized zip top bag and mix well. Add pork loins to the bag and marinate for 4 hours or overnight in the refrigerator.

2.) Preheat oven to 425. Remove pork from marinade and salt and pepper well. Place tenderloin on hot griddle that has been coated with grapeseed oil and brown on all side. Place meat into a baking dish and cook uncovered for 18-24 minutes, until internal temperature reads 165 degrees. Let meat rest 8-10 minutes before slicing it into medallions.

3.) To prepare relish, mix all ingredients in a small bowl and spoon over meat just before serving. Serves 6.

Classic Ratatouille

• 2 tablespoons olive oil

• 1 large onion, sliced thin

• 2 cloves garlic, pressed

• 1 red bell peppers, sliced thin

• 1 green bell peppers, sliced thin

• (1) 28-ounce can diced tomatoes

• 2 ounces tomato paste

• 1 small eggplant, chopped

• 1 yellow squash, sliced thin

• 1 zucchini squash, sliced thin

• 1 teaspoon herbs de Provence

• 1⁄2 cup fresh basil, plus more for garnish

1.) Salt and pepper to taste Sauté onions in olive oil over medium heat in a large skillet until they begin to look clear, about 7 minutes.

2.) Add garlic and cook 1 minute more. Add red and green bell peppers, diced tomatoes and tomato paste and simmer for about 10 minutes.

3.) Next add sliced eggplant, squash and herbs de Provence. Let simmer for 45-60 minutes until vegetables are very tender and mixture is thick.

4.) Stir in fresh basil, and salt and pepper to taste. Serves 8.

Browned Butter Chive Smashed Potatoes

• 4 pounds Yukon Gold potatoes, scrubbed and chopped

• 1 stick butter

• 1⁄2 cup heavy cream

• 1⁄2 cup sour cream

• 2 tablespoons fresh chopped chives

• Salt and pepper to taste

1.) Place potatoes in a large pan, cover with water and place on a burner set to medium high heat. When the water comes to a boil, add a generous amount of salt to the water and cook until potatoes are tender. Drain water from potatoes.

2.) In small chefs pan, heat butter until it’s melted, continue to cook over medium heat until it begins to brown. Once butter is brown, remove from heat and pour onto the potatoes. The butter could burn if left in the hot pan.

3.) Mash or whip potatoes with cream, sour cream, butter and chives, add salt and pepper to taste. Serves 6-8.

Chocolate Pot de Crème

• 9 ounces bittersweet chocolate, chopped

• 1 1⁄2 cups whole milk

• 1 cup heavy cream

• 1⁄2 cup sugar

• 6 egg yolks

Garnish

• 1⁄2 cup heavy cream

• 1 teaspoon vanilla

• 1 tablespoon powdered sugar

• Mint leaves

• 1⁄2 cup raspberries

1.) In a heavy bottom sauce pan whisk together cream, milk, egg yolks and sugar. Place pan on burner set to medium heat and cook stirring constantly until mixture reaches a simmer and coats the back of a spoon.

2.) Place chopped chocolate in a blender. Pour milk mixture over the chocolate while it is still very hot and add the vanilla.

3.) Vent the top of the blender and cover with a kitchen towel before turning the blender onto high. Process until chocolate is melted and mixture is smooth.

4.) Pour chocolate into ramekins or martini glasses and chill until ready to serve.

5.) To garnish; whip cream, sugar and vanilla together using a hand-held mixer until fluffy, place a dollop on each serving.

Add berries and mint leaf if desired. Serves 6.