63494 zinfandel risotto roasted walnuts Recipes

  • Zinfandel Risotto with Roasted Beets and Walnuts
    baby or large red beets (about 3 lbs. if buying with gree... and
    10 More
    baby or large red beets (about 3 lbs. if buying with greens), extra-virgin olive oil, divided, walnut halves, zinfandel or other fruity red wine, qt. reduced-sodium vegetable broth, onion, chopped, carnaroli , vialone nano, or arborio rice, unsalted butter, freshly grated nutmeg, grated parmigiano-reggiano cheese, divided, salt and freshly ground black pepper
    11 ingredients
  • Roasted Walnut Pesto Potatoes
    carapelli organic extra virgin olive oil and
    8 More
    carapelli organic extra virgin olive oil, red potatoes, cut into 1-1/2 inch chunks, coarse sea salt or kosher salt, freshly ground black pepper, garlic, peeled, italian parsley leaves without stems, fresh basil leaves, walnut pieces, shredded pecorino-romano cheese
    15 min, 9 ingredients
  • Walnut and Ricotta Stuffed Figs
    figs, roasted walnut, coarsely chopped (25 g) and
    5 More
    figs, roasted walnut, coarsely chopped (25 g), ricotta cheese (120 g), caster sugar, pouring cream (80 mls), butter, brown sugar , firmly oacked (75 g)
    30 min, 7 ingredients
  • Walnut-Mushroom Pate
    olive oil, diced yellow onion, garlic cloves, dried thyme and
    8 More
    olive oil, diced yellow onion, garlic cloves, dried thyme, dried tarragon, salt, fresh ground black pepper, cremini mushroom, chopped, lightly roasted walnut, cooked cannellini beans, balsamic vinegar, vegetable broth
    40 min, 12 ingredients
  • Beet Risotto With Walnuts and Gorgonzola Cheese
    beet, unsalted chicken stock or 5 cups vegetable stock and
    7 More
    beet, unsalted chicken stock or 5 cups vegetable stock, sea salt, olive oil, unsalted butter, shallots, arborio rice, gorgonzola, walnuts
    35 min, 9 ingredients
  • Red Wine Risotto With Walnuts
    chicken broth, extra-virgin olive oil and
    8 More
    chicken broth, extra-virgin olive oil, shallots, thinly sliced, leek, sliced (white and pale green parts only), arborio rice, red wine, freshly grated parmigiano-reggiano or grana padano, plus more for serving, salt, roughly chopped walnut pieces, freshly ground black pepper
    10 ingredients
  • Zinfandel-Braised Beef Brisket with Onions and Potatoes
    zinfandel or other fruity dry red wine and
    17 More
    zinfandel or other fruity dry red wine, fat-free , less-sodium chicken broth, tomato paste, beef brisket, trimmed, salt, divided, freshly ground black pepper, divided, sliced walla walla or other sweet onion (about 4 medium), sugar, dried thyme, divided, garlic cloves, thinly sliced, carrots, peeled and cut into (1/2-inch-thick) slices, celery stalks , cut into (1/2-inch-thick) slices, red potatoes, cut into quarters, extravirgin olive oil, dried oregano, ground red pepper, chopped fresh parsley
    18 ingredients
  • Arugula, Radicchio, Endive, Roasted Walnut, and Maytag Blue Cheese Salad (Emeril Lagasse) Arugula, Radicchio, Endive, Roasted Walnut, and Maytag Blue Cheese Salad (Emeril Lagasse)
    roasted walnuts, warm, orange, juiced, rice wine vinegar and
    9 More
    roasted walnuts, warm, orange, juiced, rice wine vinegar, salt and pepper, walnut oil, extra-virgin olive oil, arugula, cleaned and stems removed, head radicchio , julienned, endive spears/leaves, maytag blue cheese, edible flowers, cracked black pepper
    25 min, 12 ingredients
  • Poached Pears Stuffed with Maytag Blue Cheese and Roasted Walnuts Wrapped in Puff Pastry with Port Wine Reduction Sauce (Emeril Lagasse) Poached Pears Stuffed with Maytag Blue Cheese and Roasted Walnuts Wrapped in Puff Pastry with Port Wine Reduction Sauce (Emeril Lagasse)
    port wine, chopped basic mirepoix and
    12 More
    port wine, chopped basic mirepoix, crumbled maytag blue cheese, chopped roasted walnuts, poached pears , cored from the bottom leaving the stem intact, prepared puff pastry sheets 8 by 10 inches, split in half, egg wash--1 egg mixed with 1 tsp water, roasted walnut pieces, snipped chives, sugar, water, vanilla bean, champagne, pears, peeled
    1 hour , 14 ingredients
  • Buttermilk Spice Cake with Roasted Walnut Cream Cheese Frosting (Emeril Lagasse) Buttermilk Spice Cake with Roasted Walnut Cream Cheese Frosting (Emeril Lagasse)
    brown sugar, butter, softened, vegetable oil and
    17 More
    brown sugar, butter, softened, vegetable oil, eggs, separated, all-purpose flour, baking soda, baking powder, ground cinnamon, fresh grated nutmeg, ground allspice, salt, buttermilk, recipe roasted walnut cream cheese frosting , recipe follows, cream cheese, softened, butter, softened, sugar , sifted, pure vanilla extract, milk, roasted walnut pieces
    55 min, 20 ingredients
  • Walnut Crusted Goat Cheese (Emeril Lagasse) Walnut Crusted Goat Cheese (Emeril Lagasse)
    roasted walnuts, bread crumbs, essence , recipe follows and
    22 More
    roasted walnuts, bread crumbs, essence , recipe follows, goat cheese, minced shallots, minced garlic plus 1 tbsp, chopped chives, seasoned flour, egg wash (1 egg mixed with 1 tsp water), olive oil, chorizo, finely chopped, minced onions, blanched split peas, peeled, seeded and chopped tomatoes, veal reduction, chopped fresh thyme, chopped parsley, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme
    25 ingredients
  • Roasted Poussins with Pomegranate Sauce and Potato Rösti Roasted Poussins with Pomegranate Sauce and Potato Rösti
    bottled pomegranate juice, sugar and
    13 More
    bottled pomegranate juice, sugar, poussins (small chickens) or 8 (1 1/4-lb) cornish hens, salt, ground cumin, ground turmeric, freshly ground black pepper, crumbled saffron threads, roasted walnuts, more vegetable oil, for frying, russet (baking) potatoes, peeled and coarsely grated, fresh rosemary, chopped, salt, freshly ground black pepper, olive oil
    15 ingredients
  • Walnut Parmesan Endive (Appetizer) Walnut Parmesan Endive (Appetizer)
    curshed garlic (fresh ), salt, mayonnaise, olive oil and
    6 More
    curshed garlic (fresh ), salt, mayonnaise, olive oil, lemon juice, chopped fresh parsley, chopped celery, roasted walnut, parmesan cheese, cut into small cubes, head endive (the amount it up to your discretion)
    25 min, 10 ingredients
  • Roasted Couscous and Cranberry Salad With Red Pepper Dressing Roasted Couscous and Cranberry Salad With Red Pepper Dressing
    couscous, asparagus spears, red pepper , roasted and
    9 More
    couscous, asparagus spears, red pepper , roasted, walnuts, toasted, dried cranberries, red bell pepper, balsamic vinegar, white wine vinegar or 1/4 cup cider vinegar, garlic cloves, minced, basil, rosemary, sugar
    24 hour 45 min, 12 ingredients
  • Walnut Basil Spread Walnut Basil Spread
    some type of soft cheese- 8 oz cream cheese , goat cheese... and
    7 More
    some type of soft cheese- 8 oz cream cheese , goat cheese, etc..., roasted walnuts- chopped, fresh basil- chopped, garlic-minced, extra virgin olive oil - to taste, rice vinegar or grated lemon rind, salt to taste
    8 ingredients
  • Risotto With Sausage And Cranberry Beans Risotto With Sausage And Cranberry Beans
    risotto with sausage and cranberry beans and
    16 More
    risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional
    1 hour , 17 ingredients
  • Zinfandel Braised Beef Short Ribs Zinfandel Braised Beef Short Ribs
    zinfandel, olive oil, beef short ribs, salt and pepper and
    7 More
    zinfandel, olive oil, beef short ribs, salt and pepper, onions, peeled and cut into large dice, carrots, peeled and cut into large dice, stalks celery, cut into large dice, leek, white part, cut into large dice, garlic cloves, thyme, chicken stock
    3 hour 30 min, 11 ingredients
  • Zinfandel Salad Dressing Zinfandel Salad Dressing
    zinfandel divided, sugar and
    7 More
    zinfandel divided, sugar, cinnamon stick about 3 inches long, freshly ground black pepper, kosher salt, anjou pears peeled and cored, dijon mustard, champagne vinegar, canola oil
    1 hour , 9 ingredients




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