Wednesday nite winter dinner

Just as we have another storm system rolling in it’s time for Wednesday night dinner and

some recipes from;

” a knife full of cinnamon” handwritten by Ruth Gendron

” when my children started to ask for my recipes, I decided something drastic would have to

be done. I must make each and every one of them and write down the ingredients as I do

it. Of course, you realize that every time I made anything, it couldn’t possible be the same

as the last time that I made it. But – LO- if my children thought that I was a fantastic cook,

I had to do it.”

And that is exactly what she did. Every Wednesday night for many years when Mom & Dad

lived in Santa Barbara every Wednesday night we would pack up and drive from Camarillo

and Carpenteria and have an incredible family dinner. One of the best things you can do for

your kids is have family dinner as many nights of the week as you can.

So for my first Wednesday night dinner I have decided on:

Garlicky Caesar salad, Ragout, horseradish mashed potatoes Au gratin, turnips and

carrots and a raisin pie.

Definitely winter comfort food with all the aromas of that kitchen in Santa Barbara. Picking

the wines are the most fun, at least now, so because the ragout takes 2 cups of dry red

wine I wanted a wine that you can cook with and serve with dinner. Of course if you are

cooking with wine and serving it with dinner you will need an extra bottle. 2 cups for the

sauce and 2 cups for the cook always makes for a more creative cooking experience. After

some thought I decided that wildfire blaze with its earthy blend of cab sauv, merlot and

syrah would be the perfect match and you’ll see why when you taste the sauce in the

Ragout.

GARLICKY CAESAR SALAD

Romaine lettuce with a pungent dressing made from anchovy, Worcestershire, tabasco and

a little mayo.

1/4 cup mayo

3 tbsp fresh grated pecorino cheese

pecorino shavings for garnish

1 anchovy fillet plus more for serving (optional)

2 tbsp water

1 tsp red wine vinegar

1 medium garlic clove – mashed

1/8 tsp Worcestershire sauce

1/8 tsp tabasco

white pepper

3 chilled large hearts of romaine, leaves left whole

In a blender combine the mayo, with the 3 tbsp of pecorino. 1 anchovy and the water,

vinegar, garlic, worcestershire and tabasco. process until smooth, season with white pepper.

In a large salad bowl, toss the romaine with the dressing and season with black pepper,

garnish with pecorino cheese shavings and anchovy fillets, serve right away.

RAGOUT

2 1/2 lb pork loin sliced into 3/4

″

thick slices

2 eggs

2 lbs ground beef

1 tsp gravy master

1/2 cup bread crumbs

1/2 tsp each: salt, pepper, celery salt, and ground clove

mix altogether {except pork} form into small meatballs, cook in sauce in large dutch oven

for 2 1/2 hours. brown pork slices in a large skillet add to sauce and meatballs.

SAUCE :

4 cups chicken broth

2 cups dry red wine

1/2 tsp each : salt, pepper, celery salt, garlic powder, ground clove.

2 tbsp gravy master

6 tbsp flour mixed with warm water to a smooth paste ( I like to use a jar and shake it till

its mixed, don’t forget the lid)

mix all ingredients together and whisk to combine.

when ready to serve ladle over mashed potatoes.

HORSERADISH MASHED POTATOES AU GRATIN

5 large boiler potatoes washed peeled and cubed

sea salt and black pepper

3 tbsp creamy horseradish sauce

2 tbsp butter

1/4 cup milk

1 cup grated cheddar cheese

boil potatoes until soft, mash and mix with all ingredients except cheddar cheese. Spread

the mashed potatoes into a 2 qrt gratin dish or casserole dish. smooth surface with wooden

spoon. season with salt and pepper and cover the top with grated cheese. Bake until top is

golden and crispy about 30 min. When ready to serve spoon onto center of plate and cover

with Ragout.

TURNIP AND CARROTS

3 large turnips ( rutabagas) peeled and cubed

1 lb carrots peeled and sliced

1/4 lb butter

salt and pepper

cook turnips and carrots until soft about 35 to 40 minutes. drain well and mash with butter

until granular, season with S & P . serve alongside ragout and gravy.

RAISIN PIE WITH VANILLA ICE CREAM

2 pie crusts ( 1 shell and 1 top )

1 1/2 cups seedless raisins

1 1/2 cups water

1 tbsp flour

1/2 cup sugar

cook raisins in water until tender. mix flour and sugar together and add slowly to raisins and

water stirring over low heat until thickened. Cool – pour into pie crust, cover with top crust

and pinch edges to seal. Poke 3 slits in top crust to release steam. Bake 425

′

35 to 40 min

or until top is browned. cool 15 min allowing pie to set before cutting and serving, serve

with scoops of vanilla ice cream AND ANOTHER GLASS OF WILDFIRE BLAZE OR A GLASS OF

WILDFIRE ZINFANDEL FROM www.bargainsonwine.com

Comments

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