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October 24, 2011

Roasted Tomato Basil Soup Parmesan Croutons

I make a large batch and can them in the summer when my tomatoes are in. Garden fresh tomatoes are the best but if they are not in season use Hunt's diced tomatoes.

Serves 8

5 large tomatoes, halved and seeded
4 cups beef stock
3 cloves garlic, minced
1/2 cup fresh basil leaves, chopped
salt and pepper to taste
1/2 cup onions, finely chopped


Place tomatoes skin side up under the broiler and roast until skin turns dark. Remove from heat, cool, peel and chop.
In a soup kettle, saute garlic and onions. Add beef stock, tomatoes and any juice from roasting pan. Bring to a slow boil. Reduce heat, season with salt and pepper and cook for 20 minutes. Add basil and cook 10 additional minutes.

Per serving: 33 Calories; trace Total Fat; 5g Carbohydrate; 0mg Cholesterol

Serving Ideas : Serve wtih Parmesan croutons.

Posted by terri at 02:47 AM | Comments (0)

Blueberry Barbeque Sauce with Pan Seared Pork Chops

Blueberries one of the healthiest and tastiest foods you could ever eat. They are in season June through August. Try them in this delicious blueberry barbeque sauce; it’s great on pork chops. And because I know you will want to open a bottle of red wine with this fabulous meal I recommend a spicy Syrah with a bit of fruit.

Serves 4


½ cup shallots, finely chopped
2 cloves garlic, minced
1 tablespoon butter
2 cups fresh blueberries
¼ cup balsamic vinegar
1/3 cup packed brown sugar
1 tablespoon Dijon type mustard
1 jalapeno, seeded and finely chopped
2 tablespoons lime juice
Kosher salt and freshly cracked pepper to taste

4 bone in pork chops, about 1 inch thick
Salt and pepper to taste
1 tablespoon butter


To make the sauce combine blueberries, vinegar, brown sugar, jalapeno and mustard to a saucepan and simmer until sauce thickens. Transfer mixture to a blender and puree. Return sauce back to pan, add lime juice and heat through. Season with salt and pepper. Heat 1 tablespoon butter in large sauté pan on medium heat. Add shallots and garlic and sauté until tender. Season pork chops and add to pan with remaining butter and cook until desired doneness about 3-5 minutes per side. Baste chops with some of the sauce during the last few minutes of cooking. Remove chops and shallots and serve with additional sauce.

Posted by terri at 02:30 AM | Comments (0)

Brazilian Feijoada (pronounced fay-zwah-da)

I selected this recipe specifically for the Don Manuel Villafañe Reserve Malbec 2008 featured from the winery of the week at Campbell Station Wine and Spirits. I served it at our last dinner party and it was a hit. The stew is prepared in a slow cooker making it easy for a party or a busy night. The richness of the dish pairs wonderfully with the dark fruit and chocolate flavors of the Malbec wine.


Serves 8

2 cups dried black beans
4 slices smoked bacon
1 pound boneless pork shoulder, trimmed and cut into ½ inch cubes
1 teaspoon salt, divided
½ teaspoon black pepper, freshly ground and divided
3 bone-in beef short ribs, trimmed
3 cups onions, finely chopped
1 ¼ cups fat free, lower sodium chicken broth
4 garlic cloves, minced
1 (9-ounce) smoked ham hock
1 tablespoon white vinegar
8 orange slices

The day before you prepare the dish, place the beans in a medium saucepan: cover with cold water, cover and soak overnight, drain the next morning.
To prepare the dish, cook bacon in a large skillet over medium heat until crisp. Remove the bacon from the pan, crumble and set aside. Sprinkle the pork evenly with ½ teaspoon salt and ¼ teaspoon pepper. Increase heat to medium high. Add onions to bacon drippings and sauté. Remove onions and add a little more oil if necessary, add pork and sauté until brown on all sides. Transfer onions and pork to a 6 quart slow cooker. Sprinkle ribs evenly with salt and pepper. Add ribs to the skillet and cook until browned. Place ribs in slow cooker. Add drained beans, salt to taste, chicken broth, garlic and ham hock to slow cooker, stirring to combine. Cover and cook on LOW for 8 hours or until beans and meat are tender. Remove ribs from slow cooker, cool. Remove meat from bones, shred and discard the bones. Discard ham hock. Return beef to slow cooker. Stir in vinegar and crumbled bacon. Serve with orange slices.

Recipe: From Cooking Light Magazine, 2011

Posted by terri at 02:24 AM | Comments (0)

Tennessee White Sangria Sipper

Sangria is a fruit based wine that is refreshing, easy to drink and great with food. However, Sangria is actaully the Spanish word for blood, therefore I decided to call this a Sangria Sipper. Use thin slices of fruit for more surface area, and refrigerate to chill. Spice it up with your favorite fruit.

Serves 6-8+
1/3 cup brandy
1/3 cup apple syrup (can cook to reduce 1 cup apple juice to 1/3 cup)
1 (750-milliliter) bottle Tennessee white table wine, chilled
1 lemon, thinly sliced
1 green apple, cored and sliced
1 red apple, peeled and sliced
1 peach, sliced (frozen peach slices work well)
12-ounces ginger ale, chilled


Combine first 7 ingredients in a large pitcher, (through peach). Chill at least 2 hours or until cold.
Before serving stir in ginger ale.

Posted by terri at 02:05 AM | Comments (0)

Tennessee Blackberry Sangria

I hope you made it to the 2011 Tennessee Food and Wine Festival. If you didn't, here is a taste of what you missed. Sangria made with Tennessee wines proved to be a delicious and refreshing drink. Since Sangria is the Spanish word for blood it would make sense to make it with red wine and that is exactly what I did. I used Tennessee Valley Blackberry wine- Yum.

Serves 8


4 ounces triple sec
4 ounces brandy
3 plums, sliced
8 ounces fresh or frozen dark cherries
8 ounces fresh or frozen blackberries
4 cups Blackberry Wine
1 ½ cups club soda, chilled


Combine first 5 ingredients through the blackberries in a large pitcher. Stir in the wine. Chill at least 2 hours or until cold allowing the flavors to develop.
Stir in club soda before serving. Can add ice and a sprig of mint to garnish

Posted by terri at 01:54 AM | Comments (0)

October 02, 2011

Sundried Tomato Risotto

1 large sweet onion, coarsely chopped
1 tablespoon olive oil
3 cups tomato juice
2 1/2 cups chicken stock
1 1/2 cups arborio rice
1 cup dry white wine
1 cup sun-dried tomato halves, sliced
Kosher salt and freshly ground pepper
1/3 cup fresh basil, finely shredded
2 tablespoons Parmesan cheese, freshly grated
In a medium nonreactive saucepan, bring the tomato juice and chicken stock to a boil over moderately high heat; keep warm. Heat the remaining 2 teaspoons olive oil in a large nonreactive saucepan. Add the onions and cook over moderate heat, stirring, until translucent, about 2 minutes. Add the rice and cook, stirring, for 1 minute. Add the wine and cook, stirring, until almost completely absorbed, about 7 minutes.
Add 1 cup of the hot tomato broth to the rice and simmer over moderate heat, stirring constantly, until almost all of the broth is absorbed. Add 1 more cup of broth and stir constantly until absorbed. Continue adding broth to the risotto, 1 cup at a time, stirring constantly until absorbed before adding more. The rice is done when it's al dente and lightly bound with creamy cooking liquid, about 25 minutes total cooking time. Stir in the tomatoes and roasted onions until heated through. Season the risotto with salt and pepper, garnish with the basil and cheese and serve

Posted by terri at 02:18 AM | Comments (0)

Citrus Bow Tie Pasta

Serves 6-8

1 pound bow tie pasta, cooked according to package directions, drained.
2 oranges, segmented and cut into bite-sized pieces
Juice and zest from one lemon
3 green onions minced
1/4 cup orange juice concentrate
1/4 cup vegetable oil
1 tsp each basil and oregano
1 tsp minced garlic
salt and pepper to taste

Combine all ingredients in a large bowl, toss together well. Cover and chill at least one hour, stirring occasionally.

Make it your own
Add ½ pound cooked shrimp or lump crab meat
Serve warm or chilled

Posted by terri at 01:54 AM | Comments (0)