WINE CLUB RELEASE RECIPES
SAVOIE RATATOUILLE SOUP
Paired with 2009 Ranch Red
Ingredients: ½ lb. Italian Sausage 1 chopped onion ½ tsp. oregano 3 cloves minced garlic 1 can beef broth 1 can tomato soup 1 can diced tomatoes 1 lb. zucchini ½ tsp. black pepper ½ cup uncooked elbow pasta Parmesan cheese Crumble sausage in to heavy pot. Add onion, oregano, and garlic. Sauté until meat is cooked and onions are clear. Add beef broth, tomato soup plus 2 cans of water, sliced tomatoes plus 1 can of water. Bring to boil and add zucchini, quartered lengthwise, and cut into ½ in slices, add pepper. Cover and cook on low for 20 minutes. Add pasta and cook uncovered 15 minutes. Stir occasionally. Garnish with grated Parmesan.
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CREOLE GUMBO
Paired with 2010 Ginet Rose'
1 chicken ¼ cup oil 1 green pepper 1 large onion 3 large ribs celery 2 cloves garlic ½ lb. shrimp 2 Plaisance Ranch polish sausage 1 qt. stewed tomatoes 1 pkg. frozen okra 1 tsp. black pepper 1 tsp. cayenne pepper 1 tsp. Louisiana hot sauce 1 tsp. salt Cook chicken in 1 qt. water with 1 tsp salt until tender. Cool and bone chicken and reserve the stock. Heat oil and sauté the chopped bell pepper, chopped onion, chopped celery, and minced garlic. Cover and cook slowly for 10 minutes. Add 3-4 cups of the chicken stock, the chicken (cut in pieces), shrimp, sliced polish sausage, and okra. Season with black pepper, cayenne pepper, hot sauce and salt. Cover and simmer for 20 minutes. Serve over hot cooked rice.
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Hearty Vegetable Soup
Yellow Onions - 2 cups Celery Stalks – 2 Cups Carrots- 2 Cups Broccoli – 4 Cups Yellow or Green Squash – 2 Cups Fire Roasted Tomatoes- 2 -15 oz. cans Chicken Broth – 32 oz. Salt Pepper 1 Tsp. Italian Seasoning ¼ tsp. Red Pepper Flakes On medium high, sauté chopped onions, celery and carrots in 3 Tbl. olive oil, until softened and caramelized (some brown on pan). Deglaze with a small amount of chicken broth. Add remaining vegetables and the rest of the chicken broth. Add tomatoes, salt and pepper to taste. Add Italian Seasoning and red pepper flakes. Simmer 1-2 hours. Add more chicken broth if needed. This soup can be served as is, or blended.
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MIMI'S MEATBALLS
Plaisance Ranch Ground Beef- 1 lb. Potato- 1 small Onion- ½ medium Salt Garlic salt Pepper Egg- 1 Milk Butter- 2 Tb. Mushrooms- ½ Cup Cream of Mushroom soup – 1 can Water- ½ Cup Catsup- 1 Tb. Worcestershire Sauce Oregano Kitchen Bouquet Combine grated potato, grated onion, salt, pepper, and egg beaten in milk. Mix together. Shape into meatballs. Brown in oiled skillet and place in baking dish. Sauce: In skillet, sauté mushrooms in butter. Add 1 can Cream of Mushroom soup, 1catsup, Worcestershire, Oregano, salt , pepper, water and Kitchen Bouquet. Heat sauce and pour over meatballs.
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Enjoy!
