Porcini Mushroom Stroganoff
Recipe adapted from The Candle Café Cookbook by Joy Pierson and Bart Potenza

2 Tbs. olive oil
1 Tbs. flour
2 Tbs. butter or soy margarine
3 cloves garlic, minced
1 medium onion, finely chopped
1/2 tsp. salt or to taste
1/2 tsp. freshly ground black pepper, or to taste
2 ounces dried porcini mushrooms, rehydrated
1 lb. button or crimini mushrooms
1/4 cup white wine
1 Tbs. tomato paste
1 tsp. minced fresh parsley, or pinch dried parsley
1/2 tsp. minced fresh dill or pinch dried dill
1 thyme sprig or 1/4 tsp. dried thyme
1 bay leaf
1/2 cup chopped fresh chives
1 cup plain soymilk or 1-cup dairy yogurt or sour cream
1 lb. fettuccine

Directions: Heat the oil in a large skillet together with the butter or margarine. Stir in the flour and cook a few minutes, stirring often. Add onion, garlic, salt, and pepper and cook 5 minutes, until the onion softens. Raise the heat and stir in button or crimini mushrooms, sautéing until they begin to brown. Add porcini mushrooms, wine, tomato paste and herbs. Simmer 15 minutes, stirring often. If mixture sticks, add a little water or broth to the skillet. Bring a large pot of water to a boil and cook fettuccine until al dente. Drain well and keep warm. Remove the mushrooms from the heat and stir in the soy milk or yogurt or sour cream; return the pan to the stove and heat through gently, but do not boil or the mixture will separate. Serve the mushrooms over the cooked fettuccine.

Star Recommends: Poppy, Pinot Noir, California
A great choice for this mushroom stroganoff. Medium-bodied with soft red fruits and a slight hint of earthy notes on the finish complement this hearty winter dish.

Beet and Vegetable Salad with Blue Cheese and Hickory Nuts
Recipe reprinted with permission from Madison Area Community Supported Agriculture Coalition’s From Asparagus to Zucchini, third edition.

1/3 cup minced shallots
5 Tbs. cider vinegar
3 to 4 Tbs. chopped fresh basil or parsley
1 1/2 Tbs. Dijon mustard
1/2 cup olive oil
Salt and pepper to taste
2 cups cooked, diced red or yellow beets
1 1/2 cups blanched diced carrots
1 1/2 cups cooked diced waxy-type potatoes
1 cup diced roasted red peppers
1 1/2 cups diced Jonathan apples
4 to 6 ounces blue cheese, crumbled
2/3 cup hickory nuts, toasted 6-8 minutes at 350°F

Directions: Make the dressing: Combine shallots vinegar, basil or parsley, and mustard. Whisk in olive oil in a thin stream, season to taste with salt and pepper. To assemble the salad, toss each vegetable, and the apple, one type at a time, with enough dressing to barely coat them. Arrange in separate piles in a wide shallow bowl. Serve at room temperature. Just before serving, sprinkle salad with blue cheese and nuts, add more salt and pepper if needed and toss gently.  

Star Recommends: Ste, Chapelle, Riesling, Idaho

This lovely salad with its apple and cheese components is nicely complimented with a fruity Riesling. This offering combines hints of apricot and fresh apples and just a hint of sweetness.

Potato, Onion, and Roquefort Soup
This soup is not quite for dieters—it will dazzle you with its rich, deep flavors. It’s very filling, so if you’re serving it as a first course, a small cup is plenty. If you’re not a fan of Roquefort cheese, you can substitute Gruyère. Excerpted from Farmer John’s Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson & Angelic Organics. Check our bookshelves or with your local farm or bookstore for availability.

3 Tbs. unsalted butter
2 medium onions, thinly sliced
1 tsp. minced garlic (about 2 cloves)
3 medium boiling potatoes (about 1 1/2 pounds), peeled, cut into 1-inch chunks
2 cups chicken or vegetable stock plus more if needed to thin the soup
1 cup half-and-half
1/3 cup cream
1/2 cup crumbled Roquefort cheese plus more to taste
Freshly ground white pepper

Directions: Melt the butter in a large saucepan over medium-high heat. Add the onions; cook, stirring, until the onions are limp but not brown, about 15 minutes. Add the garlic; cook for 30 seconds more. Add the potatoes and stir until well coated with butter; cook for 5 minutes, stirring them up a few times. Add 2 cups stock and bring to a boil. Reduce the heat, cover, and simmer until the potatoes are tender, 20 to 30 minutes. Remove from heat and let cool. Add the half-and-half and the cream; gently reheat the soup, but do not boil. Stir in 1/2 cup Roquefort cheese. Transfer the soup to a blender or food processor in batches and purée until smooth. Thin with additional stock if necessary; season with salt and pepper to taste. Garnish with additional cheese if desired and serve hot or cold.

Star Recommends: Piesporter Goldtropfchen, Spatelese, Moselland, Germany
We have selected a sweeter styled German for this rich and salty (from the cheese) soup. The slight sweetness of the fruit in the wine offsets and keeps in check the components of this great winter soup.

Sopa Seca: Mexican Noodle Casserole
Recipe submitted by Jeanne Raffetto Tentis, Willy  Street Co-op member and cooking instructor

1/4 cup extra virgin olive oil, plus extra for pan
12 oz. fideos (bundled vermicelli) **see note below
1 medium onion, chopped
3-4 cloves garlic, minced
1 tsp. ground coriander
1 tsp. dried oregano, preferably Mexican
1 tsp. medium hot chili powder
1 bay leaf
1 can whole tomatoes (14.5 oz) or 1 1/2 cups (I like Muir Glen Fire Roasted)
1-2 chipotles in adobo sauce, minced
2 cup chicken broth
1 tsp. sea salt
Freshly ground black pepper
2 cup cooked chicken, shredded (I like to use thigh meat)
3 Tbs. chipotle sauce
1 tsp. smoked paprika
1 cup coarsely grated cheddar cheese (4 oz)
Mexican crema or sour cream, thinned with a bit of milk, optional

Directions: Preheat oven to 375º. Brush a 9-inch square pan with olive oil. Toss the shredded chicken in 3 Tbs. chipotle sauce and 1 tsp. smoked paprika. Set aside. Heat 1/4 cup olive oil in a large skillet over medium heat. Add the fideos and toast, turning them with tongs, until golden on both sides, about 5 minutes. Transfer to a plate. If there are small broken pieces, toast them after the coils and set aside. Add the onion to the skillet and cook over medium heat, stirring occasionally until golden brown, about 8 minutes. Stir in the garlic, coriander, oregano, chili powder, and bay leaf, cook until fragrant, about 30 seconds. Crush the tomatoes over the skillet with your hands and add them along with their juices. Add the chipotles, increase heat to high and cook until thickened, about 2 minutes. Stir in broth, the toasted fideos, salt and pepper to taste. Bring mixture to a boil, reduce heat and simmer gently, uncovered, breaking up the fideos with a spoon, for about 5 minutes. Stir in the chicken. Remove from heat and remove the bay leaf. Transfer mixture to prepared pan and sprinkle top with the cheddar cheese. Cover with foil. Bake in preheated oven until the cheese melts and dish is heated through, about 20 minutes. If desired drizzle crema over the top before serving.

**Note: “Fideos” is the name of a traditional type of Mexican pasta, made of durum semolina and sold in a coil. This product can be found at Hispanic markets, or you can substitute any wheat vermicelli or angel hair pasta. Rice vermicelli may not produce good results when toasted. If you use uncoiled pasta you may find it easier to toast if you break the pasta into shorter lengths and then toast it in small batches. The chicken can be freshly poached in broth for this recipe or you may use leftover chicken that is not highly seasoned.

Star Recommends: Santa Rita, Carmenere, Reserva, Chile

Carmenere is a perfect choice for this zesty and flavorful Mexican casserole. The wine is medium- to full-bodied, with soft tannins and just a hint of herbal notes that will stand up to this complex dish.

Braised Chicken with Polenta
By Carrie Floyd, from the Culinate Kitchen collection, culinate.com. Reprinted with permission.

This is one of those perfect dishes for a cold winter day--the equivalent of porridge in the way it warms your belly. The chicken is also good served over mashed potatoes.

2 Tbs. all-purpose flour
1 tsp. salt
1/2 tsp. freshly ground black pepper
4 bone-in chicken breasts or whole chicken legs, skin removed
3 Tbs. olive oil
1 small onion, chopped
2 garlic cloves, minced
1 tsp. fresh rosemary, minced
2 Tbs. fresh sage, minced
1 1/2 cups chicken broth
1 cup dry red wine
2 Tbs. chopped fresh Italian parsley
4 cups water
1 tsp. salt
1 cup coarse-ground cornmeal

Directions: In a large, shallow bowl, mix together the flour, salt, and pepper. Add chicken pieces and dredge to coat. In a large, heavy sauté pan, heat 2 Tbs. of the oil over medium-high heat and brown the chicken, in batches if necessary to avoid crowding. Remove the chicken to another plate, and lower the heat. Add the remaining oil, and then add the chopped onion and sauté until softened. Stir in garlic, rosemary, and sage, and stir and cook for 1 minute. Add broth, wine, chicken, and any accumulated juices from the chicken, and bring to a simmer. Cook over low heat, covered, for about 1 hour, until the chicken is cooked through and tender. Meanwhile, make polenta: In a medium-large saucepan, bring the water and salt to a boil. Slowly whisk in the cornmeal, pouring it in a steady stream. Cook over low heat, stirring constantly, for 2 to 3 minutes. Cover the pan and cook for 45 minutes, uncovering the pan every 10 minutes to stir for a minute. If the polenta seems too thick at any point, add about a half-cup of boiling water, and stir until smooth. Remove the pan from the heat and keep covered until ready to serve; stir before serving.
When the polenta is almost ready and the chicken is cooked through, remove lid from the chicken pan, and simmer until sauce is slightly thickened. Stir in parsley. Serve warm over soft polenta.

Star Recommends: Pavilion, Chardonnay, California

With this comforting chicken dish we have selected a purely comfort type wine, Chardonnay. Pavilion is a perfectly balanced Chardonnay with hints of oak and a richness that only Chardonnay can deliver.