Wine Cheese Recipe
I'm looking for an old recipe cannelloni Food & Wine magazine. 1 Does anyone have this on file?
Canelones The recipe was in the old magazine Food & Wine one of the 90. I remember the recipe had instructions on how to make the filling which called for ground beef, parsley, mushrooms, cheese and a lot of other ingredients. The recipe also had separate instructions on how to prepare red sauce that covered the Manicottis. I remember it was a sensational recipe, worth every calorie. If anyone has the recipe in their files with joy to see a copy.
I have no Food & Wine – but this is delicious! Meat cannelloni cheese 4 teaspoons olive oil 1 medium onion, chopped 1 pound ground beef Salt and freshly ground black pepper 14 (ounce package 
manicotti 1 (15 ounces) whole milk ricotta 3 cups shredded mozzarella cheese 1 cup grated Parmesan cheese 2 tablespoons fresh Italian parsley leaves 2 cloves garlic, minced 3 cups marinara sauce 2 tablespoons butter, cut into pieces Heat a medium skillet over medium heat. Add 1 teaspoon olive oil, onion and ground beef. Season with salt and pepper. Sauté until the meat browns and onion is translucent, about 5 minutes. Remove from heat and let cool. Brush 1 teaspoon of oil on a tray large baking dish. Cook the manicotti in a large pot of boiling salted water until slightly softened, but very firm to the bite, 4 to 6 minutes. With a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and let cool. Meanwhile, combine the ricotta, 1 1 / 2 to 2 cups mozzarella cheese, 1 / 2 cup Parmesan and parsley. Add garlic, salt and pepper to taste and mix. Stir the cooled meat mixture into the cheese mixture. Preheat oven to 350 degrees F. Brush the remaining 2 teaspoons oil in a 13 2 9-inch glass baking dish. Spoon 1 1 / 2 cups marinara sauce over bottom of prepared dish. Fill manicotti with cheese mixture to the meat. Arrange the stuffed pasta in a single layer in prepared dish and spoon remaining sauce over. Sprinkle 1 1 / 2 cups mozzarella cheese, remaining, then the remaining 1 / 2 cup Parmesan cheese over pasta filled. Point any dish with pieces of butter. Bake the manicotti uncovered until heated through and sauce bubbles on the sides of the plate, about 30 to 35 minutes. Let the manicotti stand for 5 minutes and serve. Marinara Sauce 1 / 4 cup oil-extra virgin olive oil 1 small onion, finely chopped 1 clove garlic, finely chopped 1 stalk celery, finely chopped 1 carrot, peeled and finely chopped 1 / 2 teaspoon sea salt 1 / 2 teaspoon freshly ground black pepper 1 (32 ounce) cans crushed tomatoes 1 dried bay leaves in a large pot, heat oil over medium high. Add onion and garlic and saute until onion is translucent, about 10 minutes. Add the celery, carrots and 1 / 2 teaspoon salt and pepper. Sauté until vegetables are tender, about 10 minutes. Add tomatoes and bay leaves and simmer until sauce thickens, about 1 hour. Remove and discard bay leaves. Season the sauce with more salt and pepper to taste. (The sauce can be done 1 day ahead. Cool, cover and refrigerate. Reheating over medium heat before using.)
White wines pair of pair of pumpkin recipes
As published in the Naperville Sun, October 8, 2008
By Bill and Karen Garlough
Special The Sun
Now that fall has arrived, the air is turning crisp and we are starting to think about the harvest and the lowest heat.
To take advantage the benefits of the end of the seasonal bounty of local farmers markets, we are focusing on hard winter squash, which is plentiful and reasonably priced.
We settled on two butternut squash recipes and two white wines – Viognier and Pinot Gris – to accompany the dishes. Red wines do not pair well because they tend to be dry, tannic and lack sweetness.
About Viognier wines but is not too acidic, its lush honey and peach notes and exotic aroma make this a seductive wine. Its traditional link with fish and fruit. This slightly sweet wine also goes well with pumpkin soup, especially when garnished with cheddar cheese smoking.
Northern Rhone Valley in France Viognier gives its prominence in the world of wine. However, their production is small and expensive wine. Locally, California is having some success with this wine.
The lack of acidity that we care and we found a perfect solution in Pine Ridge, a beautiful Napa Valley winery had the pleasure of visiting last year. Make a mixture of 80 percent Chenin Blanc and 20 percent sharpness Viognier for complexity, aroma and flavor. And it is reasonable price!
France also boasts a white wine that appears in this column. The region of Alsace in northern France is home to some of the best Pinot Gris in the world. Compared to Italian Pinot Grigio, Alsatian whites are richer and slightly aromatic with a lingering finish. As these targets provide a good acidity, it was hoped to combine with our butternut squash dishes. In the United States, Oregon, is the production of quality wines that are similar in style to the white Alsace.
In these two recipes that you can oven roast or boil the squash. The roasting is easier – you cut the squash in half, remove seeds and baking. Roasting will produce a little sweeter and nuttier pumpkin. Boil squash plant requires peeling then cubing before placing in broth. The advantage of boiling is speed – about 15 minutes if you cut the pumpkin into smaller cubes. boiled squash has a delicate flavor.
Soup Butternut squash
2 pounds of butter nut squash
Olive oil
1 / 2 cup chopped onion
2 tablespoons butter
3 cups chicken broth
1 / 2 teaspoon dried marjoram
1 / 4 teaspoon black pepper
1 / 8 teaspoon cayenne pepper
Salt and pepper
1 / 2 cup smoked cheddar cheese – grated (optional garnish)
1 cup half and half cream (optional)
Cut squash in half, remove seeds, rub with olive oil, season with salt and pepper and roast in oven at 400 degrees for 45 minutes or until tender. In a large skillet, sauté onion in butter until transparent but not brown. Add broth and seasonings, cover and simmer slowly. When squash is ready, scoop the flesh into a blender and add some of the stock. Mash squash and add back into the pan. Season to taste. Enjoy the earthiness of pumpkin soup as is or add more cream soup elegant. Do not boil.
Butternut squash with leeks RISOTTO
2 pounds pumpkin
2 tablespoons olive oil
6 cups chicken broth
2 leeks, thinly sliced (about 3 cups)
2 cups Arborio rice
1 / 2 cup dry white wine (or white wine you are serving)
1 tablespoon fresh sage – minced
1 / 2 cup freshly grated Parmesan or Grana Padano
Crisp bacon as a garnish
Cut squash in half, scoop out seeds, rub with olive oil, season with salt and pepper and roast in oven at 400 degrees for 45 minutes or until tender. In a separate pot, heat the broth.
In a large skillet, saute the leeks in olive oil until soft but not brown. Add rice and cook 1 minute, stirring constantly. Add the wine and stir until absorbed. Add ½ cup hot broth and simmer until absorbed, stirring frequently. Add the remaining broth ½ cup while allowing stock to be absorbed before adding more. Stir frequently until rice is tender and mixture is creamy – about 25 minutes. Withdraw flesh of the pumpkin puree and double thick pumpkin and sage to the rice mixture. Season with salt and pepper. Top with grated cheese and bacon.
Project Bill Wine Selections
We selected Pinot Gris and Viognier Pine Ridge mixture, because its bright acidity and sweetness pairs well with creamy pasta dishes (risotto), as well as pumpkin and squash soup. Here are accompanied by their with suggested retail prices:
• Pine Ridge Chenin Blanc and Viognier Napa – $ 11
• California McManis Viognier – $ 10
• Oregon Pinot Gris Great Fire – $ 13
• Oregon King Estates Pinot Gris – $ 14
• Elk Cove Pinot Gris Oregon – $ 17
• Trimbach Pinot Gris Reserve Alsace – $ 22
About the Author
Bill Garlough is a Level 1 Master Sommelier and an owner of My Chef Catering in Naperville, IL, the winner of the U.S. Chamber’s 2007 Small Business of the Year award. Bill can be reached at My Chef or wineparings@mychef.com