Food & Fenestra

Warren’s Chili

Ingredients:

1 cup finely diced yellow onion

1 pound hamburger

1 15.25 oz. can kidney beans, undrained

1 15 oz. can pinquintos, undrained

1 15 oz. can tomato sauce

1 7 ¾ oz. can El Pato brand tomato sauce

½ cup Fenestra True Red

1 14.5 oz. can diced tomatoes

3  TB. ground cumin

3  TB chili powder or to taste

Olive Oil

Salt & Pepper to taste

 

Directions:

1. In a large saucepan or dutch oven, lightly sauté onion in olive oil (enough oil to cover bottom of pan).
2. Add hamburger and cook until done, crumbling hamburger as it cooks. Spoon off excess fat.
3. Add remaining ingredients and simmer for at least 30 minutes before serving.

 

Topping Suggestions:

• Corn Chips or Crumbled Tortilla Chips
• Grated Cheddar or Jack Cheese
• Finely Diced Onion

 

VEGETARIAN MINESTRONE

by Blue Sage Catering

 

Ingredients:

• 4 cups vegetable broth
• Fenestra’s True Red (optional)
• 4 cups diced tomatoes
• 1 tbsp chopped fresh basil
• 1/2 tsp oregano
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1/2 onion, chopped
• 3 zucchini, chopped
• 1/2 cup of cut Penne Pasta
• 1/2 cup of garbanzo beans
• 1/2 cup of kidney beans
• 1/4 cup of black olives
• 1/4 cup of diced carrots
• 1/4 tsp salt
• 1/4 tsp white pepper
  • ¼ tsp Hungarian Paprika

 

Directions:

In stock pot:

1. Sauté celery, carrots, & onion in oil & butter until carmelized
2. If desired, add 1 or 2 cups of True Red & simmer 3 minutes
3. Add broth & remaining ingredients
4. Simmer 30-45 minutes

 

In crock pot:

1. Add all ingredients at once
2. Cook on low for 3-4 hours

 

Cream of Mushroom Soup with Garlic Sherry Cream

by Matthew Box of Blue Sage Catering

 

10 servings

 

Ingredients:

½ lb gourmet brown or white button mushrooms

6 whole cloves of garlic

1 cup sherry cream

½ gal heavy cream

¾ Tbsp chicken base or mariporé

½ tsp fresh ground white pepper

1 cube salted butter

 

Directions:

1. Crush & chop garlic

2. Sautee with butter until caramelized

3. Add mushrooms and sauté 30 seconds

4. Reduce with sherry cream by 40%

5. Add heavy cream

6. Add chicken base or mariporé & white pepper

7. Reduce to desired consistency (about 20%)

 

Serve with Fenestra’s Cabernet Sauvignon

 

Lynne’s Lentil Soup

by Lynne Bartling

Ingredients:

1 pkg dried lentils

10 cups water

2 large carrots diced

1 onion diced (don’t use red – changes the color of the soup)

3 shallots or a bunch of green onions could be substituted

2 stalks celery diced

1 russet potato diced

1 TB chicken soup base or 2 chicken bouillon cubes

2 bay leaves

1 tsp salt & ½ tsp pepper

1 ham hock, whole (or more if desired) or 2 pieces smoked ham diced; or whole smoked turkey leg

1 tsp Old Bay seasoning or 1 tsp sage or 1 tsp poultry seasons

1 bottle Fenestra Torrontes

 

Directions:

1. Reduce the wine (entire bottle) in a sauce pan by half on medium high heat.  This should take about 15 minutes.  Set aside
2. Soak lentils in water for 45 minutes.  Add all the rest of the ingredients to the lentils and water plus the reduced wine.  Simmer 2 hours.  Take out ham hock, remove fat, chop into pieces; add back to soup (or diced ham).  If using turkey let, chop the meat and remove the skin.  Remove bay leaves and discard.
3. Serve in bowls, about 1-1/2 cups of soup for each, with crusty bread.  Make sure to include meat for everyone.

 

Carmelized Leek & Potato Soup

By Mary Teshner

 

Ingredients:

2 lbs Leeks (white & green part only)

2 lbs Russet potatoes (peeled & cut into small dice)

1 qt roasted chicken stock

1 cup Fenestra Semonnay

1 tbsp butter

¼ cup canola oil

¼ cup Meyer lemon juice (freshly squeezed)

1 cup half & half

Tabasco (to taste)

Salt & white pepper (to taste)

 

Directions:

1. Place diced potatoes in large pot, cover with cold water & 1 tbsp salt; cook over medium high heat until very tender.
2. Melt 2 tbsp of butter and 2 tbsp canola oil together in 14” skillet.  Add 1-1/2 pounds sliced leeks and sauté until light brown over medium high heat.
3. Add one cup of Fenestra Semonnay to the leeks and reduce 50%.
4. When potatoes are tender, drain all but 2 cups of remaining water.
5. Combine wine & leeks from skillet and quart of roasted chicken stock into potato pot and puree with hand blender until smooth.
6. Finish soup with lemon juice, half & half, Tabasco, salt & pepper.