The juice for Maize Valley’s Chardonnay comes from Washington State. It’s just another example of the farm’s attempts to maintain diversity in what it can offer visitors who arrive all year long to sip and sample wines. Chardonnay can be produced into wines that range from dessert sweet to deliciously dry. This one is buttery, slightly oaky with hints of vanilla and buddies up beautifully with this delicious Caponata, a Sicilian appetizer or side dish, especially nice with roasted chicken.
Sauteing is a basic cooking technique that’s important to many recipes. It relies on fat and high heat to cook food quickly. Oil, plus butter, are keys to success—vegetable oil because it has a high smoke point and butter because it adds great flavor.
Spicy Italian style sausage adds zip to this tomato-based chili.
This butter accompanies the Grilled Rib Eye Steak recipe.
This savory take on classic bread pudding will only be as good as the tomatoes that go into it so be sure the tomatoes are at their peak of flavor and ripeness. For an added burst of flavor, add two tablespoons of chopped sun dried tomatoes.
For the new cook, preparing a leg of lamb may sound like and ambitious project, but in reality, and with a little help from the butcher, it’s a snap! Any butcher who sells lamb should be happy to bone, roll and tie the roast for you. Served with mashed potatoes and buttery beans it makes a wonderful Sunday supper.