a loaf of French bread into cubes and soak the bread in dry white wine for 5
minutes. Remove from wine, squeeze out excess and place the wet bread into a
food processor. Add the hazelnuts and pulse for 5 minutes. Add extra virgin
olive oil, garlic and lemon juice to the mixture and pulse until the mixture is
smooth. Add salt and pepper and serve with white wine and Melba toast.
1 head lettuce – washed and chopped½ cup lemon juice1 Tbsp black pepper1 large bowl3 cups pineapple - crushed1 cup almonds – chopped2 cups boiled eggs – peeled and chopped1 Tbsp chili pepper2 cups red wine vinegarMelba or similar toast This is a cool and light salad...to start, combine chopped lettuce, lemon juice and black pepper in a large bowl. Toss the ingredients thoroughly and then add crushed pineapple, chopped almonds, and chopped boiled eggs. Next, toss the mixture slowly and blend chili pepper into the mixture. Lastly, pour red wine vinegar over the mixture as you continue to toss the ingredients. Serve this cool salad immediately with Melba or similar toast.
Large frying pan or wok2 cups Marsala wine1 lb kabocha or yellow squash –
sliced and seeded2 cups chopped tomatoes½ cup black peppercorns½ cup parsley leaves – finely
chopped2 lbs lean beef – slicedFrench bread2 bottles Merlot wine Time to make this meal! In a large frying pan or wok over
“Medium” heat, combine Marsala wine, kabocha or yellow squash,
tomatoes, and black peppercorns. Stir the mixture for about 15
minutes – the squash will slowly start to become tender. Once 15
minutes has passed, add parsley leaves and lean beef to the stir fry.
Keep stirring the mixture until the beef is done and no longer raw –
the meat should have a slight pink center. Serve this dish immediately with
French bread and Merlot wine. Enjoy!!