Wine Selection:
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Snoqualmie Merlot 2006 Price: $11
http://www.snoqualmie.com/
Showcasing the varietal characteristics and terroir of the Columbia Valley, this Merlot bursts with aromas of dark black cherry fruit, clove spice and sweet oak, followed on the palate by bright acidic structure and luscious, round tannins.
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Serve With:
Rigatoni with Steak Sauce
4 tablespoons olive oil
2 (12 oz.) rib-eye steaks
Salt and pepper
2 onions, thinly sliced
2 carrots, peeled and thinly sliced
4 cloves garlic, minced
1 teaspoon dried oregano
3/4 cup dry red wine
1 (26 oz.) jar marinara sauce
1 cup beef broth
1 pound dried rigatoni pasta
3 ounces Parmesan, shaved
Heat 2 tablespoons of oil in a heavy large frying pan over high heat. Sprinkle the steaks with salt and pepper. Cook the steaks until they are brown but still rare in the center, about 3 minutes per side. Transfer the steaks to a plate and set aside to cool. Add two
more tablespoons of olive oil to the same pan. Saute the onions and carrots until the onions are translucent, about 8 minutes, with additional salt and pepper, to taste. Add the garlic and oregano, and saute for 1 minute. Add the wine and simmer for 1 minute. Add the marinara sauce and broth. Cover and simmer over medium-low heat to allow the flavors to blend, about 10 minutes. Season the sauce, to taste, with salt and pepper.
Meanwhile, trim off any fat from the steaks, then cut the steaks into bite-size pieces and set aside. Bring a large pot of salted water to a boil over high heat. Add the rigatoni and boil until it is tender but still firm to the bite, stirring often, about 10 minutes. Drain the rigatoni.
Toss the rigatoni and reserved steak pieces and any accumulated juices from the steaks with the sauce to coat. Transfer the pasta to bowls. Sprinkle with the Parmesan cheese shavings and serve.
Serve with a green salad and garlic bread.
Brownie Petit Fours
About 3 dozen petit fours.
* 1/2 cup (1 stick) butter or margarine, melted
* 1 cup sugar
* 1 teaspoon vanilla extract
* 2 eggs
* 1/2 cup all-purpose flour
* 1/3 cup baking Cocoa
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup chopped walnuts(optional)
* 2 cups (12-oz. pkg.) Mini Chips Semi-Sweet Chocolate
* 3 tablespoons shortening(do not use butter, margarine, spread or oil)
* Sprinkles or decorator's icing(optional)
1. Heat oven to 350°F. Line 9-inch square baking pan with foil; grease foil.
2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in walnuts, if desired. Spread batter evenly in prepared pan.
3. Bake 20 to 25 minutes or until brownie begins to pull away from sides of pan. Cool completely in pan on wire rack; refrigerate about 2 hours.
4. Using edges of foil, lift brownie out of pan. Peel off foil; cut into 1-1/4 inch squares and allow to warm up to room temperature.
5. Line tray with wax paper. Melt small chocolate chips and shortening in small heavy saucepan over very low heat. Dip each brownie square into melted chocolate, covering completely. (Return to heat if chocolate cools and is hard to coat.) Gently tap on side of pan to allow extra chocolate to drip off. Place on prepared tray. Allow chocolate to set at room temperature or refrigerate until set (about 30 minutes); decorate as desired. (Sprinkles should be added just before chocolate sets.)
===========================
Snoqualmie Merlot 2006 Price: $11
http://www.snoqualmie.com/
Showcasing the varietal characteristics and terroir of the Columbia Valley, this Merlot bursts with aromas of dark black cherry fruit, clove spice and sweet oak, followed on the palate by bright acidic structure and luscious, round tannins.
Advertisement:
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Serve With:
Rigatoni with Steak Sauce4 tablespoons olive oil
2 (12 oz.) rib-eye steaks
Salt and pepper
2 onions, thinly sliced
2 carrots, peeled and thinly sliced
4 cloves garlic, minced
1 teaspoon dried oregano
3/4 cup dry red wine
1 (26 oz.) jar marinara sauce
1 cup beef broth
1 pound dried rigatoni pasta
3 ounces Parmesan, shaved
Heat 2 tablespoons of oil in a heavy large frying pan over high heat. Sprinkle the steaks with salt and pepper. Cook the steaks until they are brown but still rare in the center, about 3 minutes per side. Transfer the steaks to a plate and set aside to cool. Add two
more tablespoons of olive oil to the same pan. Saute the onions and carrots until the onions are translucent, about 8 minutes, with additional salt and pepper, to taste. Add the garlic and oregano, and saute for 1 minute. Add the wine and simmer for 1 minute. Add the marinara sauce and broth. Cover and simmer over medium-low heat to allow the flavors to blend, about 10 minutes. Season the sauce, to taste, with salt and pepper.
Meanwhile, trim off any fat from the steaks, then cut the steaks into bite-size pieces and set aside. Bring a large pot of salted water to a boil over high heat. Add the rigatoni and boil until it is tender but still firm to the bite, stirring often, about 10 minutes. Drain the rigatoni.
Toss the rigatoni and reserved steak pieces and any accumulated juices from the steaks with the sauce to coat. Transfer the pasta to bowls. Sprinkle with the Parmesan cheese shavings and serve.
Serve with a green salad and garlic bread.
Brownie Petit Fours
About 3 dozen petit fours.
* 1/2 cup (1 stick) butter or margarine, melted
* 1 cup sugar
* 1 teaspoon vanilla extract
* 2 eggs
* 1/2 cup all-purpose flour
* 1/3 cup baking Cocoa
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup chopped walnuts(optional)
* 2 cups (12-oz. pkg.) Mini Chips Semi-Sweet Chocolate
* 3 tablespoons shortening(do not use butter, margarine, spread or oil)
* Sprinkles or decorator's icing(optional)
1. Heat oven to 350°F. Line 9-inch square baking pan with foil; grease foil.
2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in walnuts, if desired. Spread batter evenly in prepared pan.
3. Bake 20 to 25 minutes or until brownie begins to pull away from sides of pan. Cool completely in pan on wire rack; refrigerate about 2 hours.
4. Using edges of foil, lift brownie out of pan. Peel off foil; cut into 1-1/4 inch squares and allow to warm up to room temperature.
5. Line tray with wax paper. Melt small chocolate chips and shortening in small heavy saucepan over very low heat. Dip each brownie square into melted chocolate, covering completely. (Return to heat if chocolate cools and is hard to coat.) Gently tap on side of pan to allow extra chocolate to drip off. Place on prepared tray. Allow chocolate to set at room temperature or refrigerate until set (about 30 minutes); decorate as desired. (Sprinkles should be added just before chocolate sets.)
