Cooking With Kosher Red Wines
You can do an entire lot more with your kosher red wines than simply consume them – you can prepare with them! Here are a couple of dishes to check out at your next supper celebration or household event. As soon as you attempt these tasty meals you’ll be purchasing different bottles of kosher red wine simply to prepare with!
Penne with Chicken and Eggplant
1 pound. penne
1 pound. chicken breast
4 thick pieces of eggplant
2 diced and seeded Roma tomatoes
2 chopped green onions
1 cloves worth of crushed garlic
2 cups of chopped arugula OR child spinach leaves
1 tablespoon additional virgin olive oil
1/4 cup of chicken stock
1/4 cup of collapsed feta cheese
1/4 cup of dry white kosher red wine
2 tablespoon semi-dried chopped tomatoes
2 tablespoon fresh oregano leaves
Prepare the pasta al dente, drain, include a tsp. of the olive oil, toss and keep warm. Layer the chicken and eggplant with olive oil and season with pepper. Charbroil the chicken and eggplant in a broiling pan or strong fry pan for 1 to 2 minutes on each side. Get rid of from pan and set to the side.
Heat the staying oil in a big pan. Saute the garlic and onions up until soft (about 1 to 2 minutes). Include the tomatoes and oregano and cook for 2 to 3 minutes. Include the chicken stock and kosher red wine and let boil. Cut thick pieces of the chicken and include them to the pan.
Cover the pan, lower the heat and cook for 5 to 6 minutes or up until chicken is prepared. Include the arugula and cook for 1 minute, then toss with the pasta, and heat through. Sprinkle with the collapsed feta and serve.
Filet Mignon With Peppercorn Sauce
4 Kosher filet mignon steaks (about 2″ thick)
2 tablespoon butter
1 tablespoon olive oil
6 tablespoon brandy
2 tablespoon dry red kosher red wine
1 to 2 tablespoon green peppercorns
1 tablespoon Dijon mustard
3/4 cup light whipping cream
1/2 cup carefully minced shallots
1/2 teaspoon fresh tarragon leaves
Cut any excess fat off the steaks. Melt the butter with the olive oil in a big saute pan over medium-high heat. Include the steaks and cook exposed up until browned. Include brandy and set aflame. Shake the pan up until the flame passes away out. Reserve, keeping a cover on the pan to keep steaks warm.
For the peppercorn sauce, include the remaining liquid from the steaks to a little fry pan. Include the shallots and cook up until soft. Wash peppercorns and drain up until there’s no extreme wetness. Include them to the pan, together with the light whipping cream, Dijon mustard, tarragon leaves and kosher red wine. Give a boil and cook for 3 to 4 minutes up until thickened and glossy bubbles take place. Salt the meat and heat it up until it reaches its wanted doneness. Put the sauce over the filets and serve with roasted potatoes.
These healthy kosher meals will be a hit amongst your family and friends! Cooking With Kosher Red Wines