Category: RecipesSeafood Cioppino From Cooking LightLast night’s Cooking Light dinner party was sensational. The Seafood Cioppino and the Italian Principato Rosso, 2010 was a pairing that makes you nod your head in appreciation with smiles around the table. The soft tannins and fruit in the wine complimented the seafood and rich tomato broth. Seafood Cioppino From Cooking Light Ingredients:
2 tablespoons extra virgin olive oil, divided
2 cups onion, vertically sliced
4 garlic cloves, sliced
1 cup dry white wine
1 cup vegetable broth
2 tablespoons fresh basil, chopped
2 tablespoons fresh oregano, chopped
½ teaspoon crushed red pepper
1 (35 ounce) can diced tomatoes with basil
1 (10 ounce) mild white fish like yellowtail snapper, cod or perch, cut into 1 inch cubes
4 sea scallops
½ teaspoon freshly ground black pepper
8 medium shrimp
12 littleneck clams, scrubbed
2 tablespoon fresh flat leaf parsley, chopped
1 tablespoon fresh lemon juice
Instructions:
Heat 1 tablespoon oil in a large Dutch oven over medium high heat, add onions and sauté 1 minute. Add garlic, reduce heat to medium and cook 8 minutes, stirring occasionally. Add wine and next 5 ingredients, through tomatoes. Cover and simmer about 30 minutes. Meanwhile, sprinkle fish and scallops with lemon juice and black pepper. Heat a large skillet over high heat. Add remaining oil and cook fish and scallops until golden brown. Add clams, fish, scallops, and shrimp to broth mixture. Cook until clams open, discard any that are unopened. Stir in parsley and serve. Serve a slice of lemon on the side with a bowl of rice or just good crusty garlic bread, or both.
Terri’s Tips:
Make broth through tomatoes the day before and refrigerate overnight to allow flavors to develop
I left the peels on the shrimp for more flavor
Make it your own:
I used beef broth to replace the vegetable broth for a richer broth. You could also use chicken broth.
Sauvignon Blanc is a good choice for the cooking wine.
-Terri Geiser (www.cookingwiser.com/ 
Double Chocolate Brownie Heart SundaeIf you’re looking to impress your special Valentine finish dinner with this special dessert. Serve with a spicy, rich and fruity Zinfandel. Double Chocolate Brownie Heart Sundaes Makes 6-8 Ingredients: Heart shape heart pan Instructions: Preheat oven to 350 degrees F. Make brownies according to directions, stir in chocolate chips. Spray pan generously with non stick vegetable spray. Bake brownies according to directions. Cool brownies in pan 10 minutes. Remove from pan. Top with your favorite toppings. If you don’t have a heart shaped pan, cook brownies in a 9 x 13 dish. Cool brownies for 10 minutes. Cut out with heart shaped cookie cutter. Top with your favorite toppings. Terri Geiser
Chardonnay Clam LinguineIf you’ve had enough turkey try this recipe for a great holiday pleaser. And finish the Chardonnay, it will pair perfectly with the butter sauce. Chardonnay Clam Linguine Terri Geiser Ingredients:
Instructions: In a heavy pan add butter and onions. Sauté until tender. Add clams, juice, wine, mustard, Tabasco, and garlic. Reduce by one-fourth. Add half-and-half, lime juice, lime rind, cheese, and bitters. Stirring constantly, reduce to a creamy texture. Pour over cooked linguine.
From Dry Creek vineyard
Warm Brie with Pear PreservesWarm Brie with Pear Preserves Recipes with Terri Geiser
During the holidays this simple but stylish recipes is easy to make with only 5 ingredients. It has a sweet and savory combination good with gingersnaps, fruit or crackers. Don’t worry about opening a bottle of wine and only using 2 tablespoons because it will pair wonderfully with the preserves and the cheese. Prep time: 10 minutes Ingredients 1/2 cup pear preserves Instructions: Combine the first 3 ingredients in a small bowl, set aside. Cut each round of Brie into 6 wedges. Place wedges close together on a lightly greased baking sheet and sprinkle with 2 tablespoons of the chopped walnuts. Bake at 450 degrees F for 4 minutes or just until cheese begins to soften in the center. Meanwhile, microwave preserves on high for 20 seconds or just until thoroughly heated. Remove the Brie from the baking sheet and place on a serving platter. Spoon melted preserves over the Brie and garnish
Got Turkey?Got Turkey? If you need a new idea for using up the turkey try this. The tomato pasta gives this dish a bright colorful flare to wake up the visuals and the cream and butter will pair deliciously with a buttery Chardonnay. Turkey in Cream Sauce with Tomato Pasta Noodles Total time: 30 minutes Serves 4 Ingredients: 2 tablespoons butter 1/3 cup shallots, finely chopped 2 tablespoons yellow bell pepper, diced 1⁄4 teaspoon fresh herb, chopped, I like thyme for this recipe 1⁄4 cup semi dry white wine 2 tablespoons brandy 1⁄2 cup heavy cream 1⁄2 tablespoon freshly grated tricolor pepper 2 cups diced or shredded turkey or chicken Fresh grated Parmesan Reggiano cheese 1⁄4 cup butter to finish Tomato pasta, cooked al dente Salt to taste Instructions: Melt butter in large skillet, add shallots and bell pepper and cook until tender; add herbs and cook until herbs are fragrant. Deglaze the pan with brandy and wine, heat until reduced by half. Reduce heat and add cream, pepper and turkey and cook until thickened. Top with butter, add pasta, toss to combine. Salt to taste Terri’s Cooking Wiser Tips: Begin cooking pasta when you add the cream to the recipe. If the pasta is done before the sauce, take a spoonful of butter and toss into pasta to keep it from sticking. Don’t add too much, the sauce won’t cling to the pasta Cooking Pasta Tips Make it your own: Add sundried tomatoes, chopped red bell pepper, artichokes and/or black olives Add sautéed mushrooms Use leftover beef (ground or roast shredded) plus 1 cup beef broth and red wine to replace white and tarragon- sound like beef stroganoff? Use different herbs and try the sauce over fish (dill, basil or tarragon)
Tennessee Blackberry SangriaSangria is a delicious and refreshing drink. Since Sangria is the Spanish word for blood it would make sense to make it with red wine and that is exactly what I did. I used Tennessee Valley Winery Blackberry wine. For another fabulous idea try the wine with Blackberry Cheesecake. Top your favorite cheesecake recipe with a Blackberry wine sauce and fresh or frozen blackberries. Serves 8 Ingredients: 4 ounces triple sec 4 ounces brandy 3 plums, sliced 8 ounces frozen dark cherries 1 ½ cups blackberries 4 cups Blackberry Wine 1 ½ cups club soda, chilled Instructions: Combine first 5 ingredients through the blackberries in a large pitcher. Stir in the wine. Chill at least 2 hours or until cold allowing the flavors to develop. Stir in club soda before serving. Can add ice and a sprig of mint to garnish.
Terri Geiser
Slow cooker Char Siu Pork RoastSlow cooker Char Siu Pork Roast -Cooking with Terri Geiser- This is a delicious, rich pork dish that can be served as the main dish or made into sandwiches; will become a party favorite. We tested this dish with several wines and the ___ Pinot Noir was by far the best choice. Ask Gene what he thought! Read More
Lobster and Shrimp Risotto with Tomato Cream and Basil-Cooking Wiser with Terri Geiser- Lobster and Shrimp Risotto with Tomato Cream and Basil Tomatoes and cream create a sensational flavor bringing together the softness in the cream and the acid in the tomato. My choice for a wine is an acidic white from Italy or even a good Gewerztraminer from France.
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Spaghetti with Bolognese SauceCooking Wiser with Terri Geiser
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