Gordon Rock - Wine and Food Wine Recipes to Perfectly Pair with Dinner

This is a hearty stew that will satisfy all who try it. Finished off with parsley and mint, this is a surprisingly fresh tasting dish you will love.

Makes: 8 servings

Total Prep Time: 3 hours

Wine Pairing: Cabernet Sauvignon

Ingredients:

• 3 Tbsp. of extra virgin olive oil, extra if needed
• 3 pounds of lamb shoulder, boneless and cut into pieces
• Dash of salt and black pepper
• 2 yellow onions, cut into quarters
• 8 cloves of garlic, crushed
• 6 Tbsp. of all-purpose flour
• 1 cup of dried white wine
• 4 cups of low sodium chicken broth
• 3 turnips, peeled and cut into quarters
• pound of carrots, cut into pieces
• 8 fingerling potatoes
• 3 Tbsp. of heavy whipping cream
• Parsley, chopped and for garnish
• Mint, chopped and for garnish

Directions:

1. In a cast iron casserole dish set over medium heat, add in 3 tablespoons of olive oil. Once shimmering, season the lamb shoulder pieces with a dash of salt and black pepper. Add into the dish and cook for 8 minutes on each side or until browned. Transfer onto a plate and set aside.
2. Add the onion quarters into the casserole dish. Cook for 5 minutes or until golden.
3. Add in the crushed garlic and continue to cook for 2 minutes. Remove from heat. Transfer onto a plate and set aside.
4. Add 6 tablespoons of olive oil into the casserole dish. Add in the all-purpose flour. Whisk until smooth in consistency. Set back over medium heat. Add in the dried white wine and allow to come to a simmer. Deglaze the bottom of the dish. Add in 4 cups of water and the low sodium chicken broth. Whisk to mix.
5. Add the lamb and onion mix back into the casserole dish. Lower the heat to low. Cook for 1 hour and 45 minutes or until the lamb is soft.
6. Add in the turnip quarters, carrot pieces and potatoes. Continue to cook for 30 minutes or until soft.
7. Add in the heavy whipping cream. Season with a dash of salt and black pepper. Remove from heat.
8. Serve immediately with a garnish of chopped parsley and chopped mint.

This is the perfect soup dish for you to make whenever you are feeling under the weather. One bite and I guarantee you will start feeling better in no time.

Makes: 8 servings

Total Prep Time: 1 hour and 15 minutes

Wine Pairing: Chardonnay

Ingredients:

• 4 Tbsp. of butter
• 3 ribs of celery, cut into pieces
• 2 carrots, cut into pieces
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 tsp. of thyme, chopped
• Dash of salt and black pepper
• cup of all-purpose flour
• 1 cup of wild rice
• 2 quarts of low sodium chicken broth
• 4 cups of roasted chicken, cut into pieces
• 1 cup of heavy whipping cream

Directions:

1. In a saucepan set over medium heat, add in the butter. Once melted, add in the chopped celery, carrot pieces, onion, minced garlic and chopped thyme. Season with a dash of salt and black pepper. Stir well to mix. Cook for 10 minutes or until soft.
2. Sprinkle the all-purpose flour over the top and stir well until coated. Cook for 3 minutes.
3. Add in the wild rice and low sodium chicken broth. Add in 2 cups of water and stir well to incorporate. Allow to come to a boil. Lower the heat to low. Cook for 30 minutes or until soft.
4. Add in the chicken pieces. Continue to cook for 10 to 15 minutes or until the rice is soft.
5. Add in the heavy whipping cream. Season with a dash of salt and black pepper.
6. Remove from heat and serve immediately.

This is a delicious spaghetti dish that every seafood lover will fall in love with. It is made with a spicy broth that helps to give this dish an amazing flavor.

Makes: 4 servings

Total Prep Time: 45 minutes

Wine Pairing: Sauvignon Blanc

Ingredients:

• cup of extra virgin olive oil
• 8 cloves of garlic, crushed
• 48 littleneck clams
• 2 cups of dried white wine
• 2 jars of roasted red peppers, drained
• 1 tsp. of crushed red pepper flakes
• 1 pound of Swiss chard, stems removed and chopped
• Dash of salt and black pepper
• pound of spaghetti
• 2 Tbsp. of butter, chilled and cut into cubes
• 1 tsp. of grated lemon zest
• 1 Tbsp. of lemon juice
• cup of grated Parmigiano-Reggiano cheese, extra for garnish

Directions:

1. In a pot set over medium heat, add in cup of olive oil. Add in the crushed garlic. Cook for 1 minute. Add in the littleneck clams. Add in the dried white wine. Allow to come to a boil. Cover and lower the heat to low. Cook for 5 to 8 minutes or until the clams begin to open by themselves.
2. Transfer the clams onto a baking sheet. Toss out any clams that do not open.
3. Strain the clam broth through a sieve into a bowl. Add in the roasted pepper into the broth. Pour into a food processor. Pulse on the highest setting until smooth in consistency.
4. Clean out the pot and place back over medium heat. Add in the remaining cup of olive oil. Add in the crushed garlic. Cook for 1 minute. Add in the crushed pepper flakes and Swiss chard. Continue to cook for 3 minutes or until wilted.