Tag Archives: red wine

Rosemary & Red Wine Hamburger Patties

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Here is a ridiculously simple yet tasty dinner that is also fast. I think of it as a more sophisticated take on  your classic hamburger patty. My husband first introduced me to this dish early in our relationship; he wasn’t much of a cook but as an adult, realized that he couldn’t live on take out alone. I was skeptical when he first told me about this dish. Perhaps it was because he referred to it “as that hamburger thing”. However, I quickly changed my tune once I tasted it. In the years since then I’ve tweaked his recipe and in my opinion, improved upon it.

This is truly an easy dish to make. My number one recommendation, however, is to use a good tasting wine that you enjoy drinking. If you don’t like it in the glass, chances are you won’t like it on your plate. Besides, you only use a cup so there will be plenty left in the bottle to enjoy with your dinner. Serve this alongside noodles, mashed potatoes or another starch that can help absorb the yummy sauce because you won’t want to waste a single drop of it.

ROSEMARY & RED WINE HAMBURGER PATTIES

1 tablespoon olive oil

1 shallot, minced

1 pound lean ground beef

salt and pepper

1 cup dry red wine

1 tablespoon fresh rosemary, minced

3 tablespoons butter

Heat the oil in a large skillet set over medium-high heat.

When the oil shimmers, add the shallot to the pan and saute until soft, 3 to 4 minutes.

Meanwhile, use your hands to form the ground beef into four equal sized patties.

Season the patties generously on both sides with the salt and pepper.

Add the patties to the skillet and cook until the meat begins to cook and the patties are slightly browned, 4 to 5 minutes.

Flip the patties and cook for an additional 2 minutes.

Add the wine and the rosemary to the pan.

Continue to cook until the meat is cooked through to your liking and the wine begins to simmer. For me, this usually takes an additional 4 to 5 minutes.

Off the heat and stir in the butter. Adjust the seasoning as necessary and serve.

Serves 4

Bolognese Sauce

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Some dishes are simply classics. They are the go-to recipes that you return to over and over again. In my family bolognese sauce is one of those recipes. Rarely does a week go by without our eating a steaming plate of pasta topped with rich bolognese sauce for dinner. Its comforting, satisfying and when I make a pot of the sauce over the weekend, becomes the perfect fast weeknight dinner.

I’ve adapted this recipe from Williams Sonoma’s Essentials of ItalianIts taken me years to find my right balance of meat, vegetables and sauce but I think I’ve finally found my magic combination. The key to a good sauce is long and slow cooking. The process just can’t be rushed if you want to achieve the perfect balance of flavor and texture. I’m also a fan of including a piece of parmesan rind in my sauce. Most people discard this hard remnant of cheese but I stash my leftovers in the freezer then pop one into my sauce while it simmers. It adds a richness and complexity that you just can’t find any other way. If you don’t have a parmesan rind on hand that’s ok to. Skip it for now but save it the next time you use up your hard parmesan cheese. Try it once and you too will be a convert.

BOLOGNESE SAUCE

2 tablespoons unsalted butter

4 ounces pancetta, chopped

1 large carrot, diced

2 stalks celery, diced

1 leek, quartered and thinly sliced

1/2 pound ground pork

1/2 pound lean ground beef

1/2 cup dry red wine

1 cup drained and chopped plum tomatoes

2 tablespoons tomato paste

2 beef bouillon cubes

1 cup water

1 cup milk

1 parmesan rind

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1/4 teaspoon freshly grated nutmeg

  • Melt the butter in a large heavy pot set over medium-low heat.
  • When the butter has melted add the pancetta, carrot, celery and leek. Stirring occasionally, cook for 15 to 20 minutes until the ingredients are golden brown and tender.
  • Add the ground pork and ground beef to the pot and stir well.
  • Raise the heat to medium and stirring often in order to break up the meat, cook until the meats are lightly browned and crumbled with most of the juices having evaporated. This should take about 20 minutes.
  • Add the wine to the pot and scrape up any browned bits that are stuck on the bottom of the pot.
  • Add in the tomatoes, tomato paste, bouillon cubes, water, milk, parmesan rind, salt, pepper and nutmeg. Stir well.
  • Allow the mixture to just begin to simmer then reduce the heat to very low and continue to cook, uncovered and stirring occasionally for about 1 hour. If the mixture becomes too thick you can add in a bit more water.
  • Partially cover the pot and continue cooking until the sauce is thick and dark brown, an additional 1 to 1 1/2 hours.
  • Skim off any fat that floats to the surface of the sauce and serve over hot pasta. Alternatively, let cool, cover and store in an airtight container for up to 5 days. Reheat over low heat, additionally additional water or wine as necessary to get the right texture.

Yields 4 cups

Hamburger Steaks w/ Sweet Onion & Mushrooms

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It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

When is a cheeseburger not a simple cheeseburger? When it is topped with richly browned mushrooms, caramelized onions and gooey melted cheese. And that is exactly what this sophisticated take on a traditional staple is all about. The recipe is adapted from Cooking Light and is fast, delicious and decidedly not your kid’s burger. The mushrooms and onions are cooked until tender then drenched in red wine making for the perfect sauce. I like chestnut mushrooms but you can use whatever mild mushrooms you prefer. The same goes of the cheese. I’m a fan of Emmental but cheddar, munster or even a mild gorgonzola all work well.

And if you have more time this burger is delicious when accompanied by a side of crispy duck fat roasted potatoes. But whether you serve it alone or with a favorite side dish you are sure to love this burger.

HAMBURGER STEAKS w/ SWEET ONIONS & MUSHROOMS

4 crusty rolls, sliced

1 pound lean ground beef

3 tablespoons olive oil, divided

2 teaspoons Worcestershire sauce
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
1/2 cup finely chopped sweet onion
8 ounces chestnut mushrooms, sliced
1 teaspoon all-purpose flour
1/2 cup dry red wine
8 slices Emmental cheese

 

Rosemary & Red Wine Hamburger Patties

IMG_4053

It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Here is a ridiculously simple yet tasty dinner that is also fast. I think of it as a more sophisticated take on  your classic hamburger patty. My husband first introduced me to this dish early in our relationship; he wasn’t much of a cook but as an adult, realized that he couldn’t live on take out alone. I was skeptical when he first told me about this dish. Perhaps it was because he referred to it “as that hamburger thing”. However, I quickly changed my tune once I tasted it. In the years since then I’ve tweaked his recipe and in my opinion, improved upon it.

This is truly an easy dish to make. My number one recommendation, however, is to use a good tasting wine that you enjoy drinking. If you don’t like it in the glass, chances are you won’t like it on your plate. Besides, you only use a cup so there will be plenty left in the bottle to enjoy with your dinner. Serve this alongside noodles, mashed potatoes or another starch that can help absorb the yummy sauce because you won’t want to waste a single drop of it.

ROSEMARY & RED WINE HAMBURGER PATTIES

1 tablespoon olive oil

1 shallot, minced

1 pound lean ground beef

salt and pepper

1 cup dry red wine

1 tablespoon fresh rosemary, minced

3 tablespoons butter

  • Heat the oil in a large skillet set over medium-high heat.
  • When the oil shimmers, add the shallot to the pan and saute until soft, 3 to 4 minutes.
  • Meanwhile, use your hands to form the ground beef into four equal sized patties.
  • Season the patties generously on both sides with the salt and pepper.
  • Add the patties to the skillet and cook until the meat begins to cook and the patties are slightly browned, 4 to 5 minutes.
  • Flip the patties and cook for an additional 2 minutes.
  • Add the wine and the rosemary to the pan.
  • Continue to cook until the meat is cooked through to your liking and the wine begins to simmer. For me, this usually takes an additional 4 to 5 minutes.
  • Off the heat and stir in the butter. Adjust the seasoning as necessary and serve.

Serves 4

Rosemary & Red Wine Hamburger Patties

IMG_4053

It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Here is a ridiculously simple yet tasty dinner that is also fast. I think of it as a more sophisticated take on  your classic hamburger patty. My husband first introduced me to this dish early in our relationship; he wasn’t much of a cook but as an adult, realized that he couldn’t live on take out alone. I was skeptical when he first told me about this dish. Perhaps it was because he referred to it “as that hamburger thing”. However, I quickly changed my tune once I tasted it. In the years since then I’ve tweaked his recipe and in my opinion, improved upon it.

This is truly an easy dish to make. My number one recommendation, however, is to use a good tasting wine that you enjoy drinking. If you don’t like it in the glass, chances are you won’t like it on your plate. Besides, you only use a cup so there will be plenty left in the bottle to enjoy with your dinner. Serve this alongside noodles, mashed potatoes or another starch that can help absorb the yummy sauce because you won’t want to waste a single drop of it.

ROSEMARY & RED WINE HAMBURGER PATTIES

1 tablespoon olive oil

1 shallot, minced

1 pound lean ground beef

salt and pepper

1 cup dry red wine

1 tablespoon fresh rosemary, minced

3 tablespoons butter

Heat the oil in a large skillet set over medium-high heat.

When the oil shimmers, add the shallot to the pan and saute until soft, 3 to 4 minutes.

Meanwhile, use your hands to form the ground beef into four equal sized patties.

Season the patties generously on both sides with the salt and pepper.

Add the patties to the skillet and cook until the meat begins to cook and the patties are slightly browned, 4 to 5 minutes.

Flip the patties and cook for an additional 2 minutes.

Add the wine and the rosemary to the pan.

Continue to cook until the meat is cooked through to your liking and the wine begins to simmer. For me, this usually takes an additional 4 to 5 minutes.

Off the heat and stir in the butter. Adjust the seasoning as necessary and serve.

Serves 4

Rosemary & Red Wine Beef Kabobs

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There is something about eating food off a stick that simply makes it more fun. And when that food is delicious it is even better. Kabobs make a regular appearance on my dinner table since they are fun, easy and because everything is cut into bite sized pieces before cooking, fast. Just about anything can be skewered and grilled –from meats to fruits and vegetables. You can even personalize each skewer by adding the ingredients each family member likes.

I love these colorful beef and pepper skewers and the secret to their intense flavor is a generous amount of fresh rosemary. And fresh is key since dried rosemary won’t yield the same bright flavors. Choose a robust dry wine to serve as the base of your marinade, after all you will want to drink what is left with your meal.

ROSEMARY & RED WINE BEEF KABOBS

1 cup dry red wine

2 tablespoons honey

1 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

1 large handful fresh rosemary

1 pound beef, cut into bite sized cubes

1 large sweet onion

1 red bell pepper

1 yellow bell pepper

1 orange bell pepper

1 green bell pepper

  • Combine the wine, honey, black pepper, salt and rosemary in a large sealable plastic bag. Use your hands to kneed the mixture until the honey is dissolved.
  • Add the beef to the wine mixture, reseal the bag and refrigerate for 30 to 60 minutes.
  • When you are ready to cook, coat a gas grill with cooking spray and preheat to medium high heat.
  • Cut the peppers and onion into bite sized pieces.
  • Remove the beef from the marinade and discard the liquid.
  • Skewer the beef and vegetables onto metal skewers, alternating between meat and vegetables as desired.
  • Place the skewers over direct heat and grill, turning every two to three minutes until the meat is cooked to your liking. I cooked mine for 8 minutes.
  • Remove the skewers from the heat and serve.

Yields 6 kabobs

Red Wine Sangria

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I drink wine year around.  As a rule I prefer red to white any day but depending on the meal a rich red or a crisp white is the perfect accompaniment to food.  During the cooler months a warm and spicy gluhwein hits the spot.  Gluhwein, or mulled wine, is a staple at Christmas markets throughout Europe and as I’ve discovered, each county–or region for that matter–puts their own twist on this winter staple.  Some may be spicier and others may be sweeter.  Regardless of the ingredients, each cup is sure to please.  However, hot wine doesn’t excite me during the summer months.  Hot weather calls for something lighter and cooler so for this wine drinker, that means sangria.  As my recent trip to Spain showed me, there are just as many varieties of sangria as there are gluhwein.  Within the greater Madrid area alone I sampled sangria that was sweet or spicy or sometimes both.  And this was just the versions made with red wine.

I’ve long had a favorite sangria recipe.  My red wine version includes oranges, lemons, and limes making for a citrus filled and refreshing drink. (Be on the lookout for my white wine version later this summer!)  This recipe calls for a single liter of red wine but the recipe can easily be doubled, tripled, or more depending upon the size of your crowd.  Any dry red wine works for this recipe.  If you like it, use it.  For larger quantities I used to use Trader Joe’s infamous “Two Buck Chuck” since it was drinkable without being too expensive.  (Save your really good wine for drinking as is).  Back in our Norfolk, Virginia days I would mix up a cooler full of sangria for our annual Belvedere block party.  As the summer wore on I’d make up the same amount to enjoy during our long lazy weekends on our boat.  Regardless of the quantity you make, the longer it sits the stronger it becomes.  You can easily dilute it by adding more juice or ice.  However you make it or where ever you drink it, it is sure to refresh.  To me, sangria is the ultimate summer drink.

RED WINE SANGRIA

1 liter dry red wine

1/4 cup (or more) white sugar, depending on taste

1/2 cup fresh orange juice

1/2 cup Triple Sec or other orange liqueur

1 orange

1 lemon

1 lime

ice cubes

  • Thoroughly scrub the rinds of the fruit to remove any waxes.  Thinly slice the fruit taking care to remove any seeds.
  • Place the fruit in a large pitcher.  Add the sugar and using a wooden spoon, muddle to combine the sugar and fruit.
  • Pour the wine, juice, and liqueur over the fruit; stir to combine.
  • Let the sangria sit in the refrigerator for at least 2 hours.
  • Before serving, add ice to the pitcher.

Serves 4

 

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