BELGIAN STEAMED MUSSELS
Serves 4

3 quarts mussels in the shell {about 4 pounds}
3 garlic cloves, minced
6 shallots or green onions, chopped
3 tablespoons olive oil
1 cup dry white wine
1/3 cup minced parsley
Freshly ground black pepper
Melted butter

Soak mussels for 30 minutes in salted water. Scrub well under cold running water with a stiff brush. In a ( Read more... )

SPANISH TAPAS:
CASTILLIAN PRAWNS IN A SPICY SAUCE
Serves 4

A simple dish that makes a good start to an informal meal, preferably in the open air, served with good Castilian bread to dip in the sauce. The rivers in the province of Burgos used to have a plentiful supply of prawns, which children caught by attracting them with a red rag. A few years ago ( Read more... )

FRENCH MUSSEL SOUP
Soupe De Moules

Serves 4

1kg/2 1/4lb mussels
100ml/3.5 floz/1/2 cup white wine
3 ripe plum tomatoes
1 onion
1 leek
1 carrot
50ml/3.5 tablespoons olive oil
1 clove garlic
1 bouquet garni
500ml/16floz/2 cups fish stock
200ml/7floz/scant 1 cup creme fraiche
10g/1/3oz/4 teaspoons saffron powder
Salt and freshly ground black pepper
1 sprig fresh ( Read more... )

Unbeknownst to most Americans, "Swiss cheese" is merely a generic term used in USA, Canada, Australia and other "non-cheese" nations that stands for a variety of cheese that most closely resembles Emmenthaler. The original Emmenthaler is made in German-speaking Switzerland by over 1600 different dairies. Other "Swiss" cheeses include Gruyère/ ( Read more... )

CUBAN PORK TENDERLOIN IN WINE SAUCE
Filetillos de Cerdo en Salsa de Vino

These lightly sauteed tenderloins are baked in a savory sauce of Chardonnay and chicken stock, creating a mouth-watering robust entree.

Serves 4-6

2 {2-pound} pork tenderloins
1/2 cup cracker meal/saltines
Salt, to taste
1/2 teaspoon ground cumin
2 tablespoons olive oil
5 garlic cloves ( Read more... )

FRENCH CHICKEN WITH WINE AND GARLIC
Le Poulet Canaille and The Story of Garlic

The use of garlic can be traced back to the beginnings of Western civilization. Almost 5000 years ago Cheops, when he was building the pyramid at Gizeh, supplemented the rations of the slaves with a large quantity of garlic -- or so Heredotus tells us. The Egyptians loved ( Read more... )

CUBAN BAKED RED SNAPPER WITH PAPRIKA AND GARLIC SAUCE
Pargo al Horno con Pimenton y Salsa de Ajo

When the fish is marinated, herbs and spices have the opportunity to enhance the natural qualities of the fish. And keeping the skin on this mild-tasting whole fish helps lock flavors in and protects the moistness of the fish. The foil helps to further ( Read more... )

PORK TUSCANESE
Serves 4

1 tablespoon olive oil
1/2 onion, diced
1/2 cup red bell pepper, seeded and sliced
1/2 cup green bell pepper, seeded and sliced
1 lb boneless pork sirloin chops, cut into 1 inch cubes
2 cloves garlic, minced
2 cups recipe-ready crushed tomatoes
1/4 cup dry white wine {or chicken stock}
1 1/4 teaspoons Italian herb seasoning

Heat ( Read more... )

GERMAN PORK CHOPS IN CREAMY WINE SAUCE
Schweinekoteletts in Sahnesosse

Serves 6

6 pork chops
1 garlic clove, minced
1 teaspoon caraway seeds, crushed
2 teaspoons Hungarian-style mild paprika***
1/2 teaspoon salt
Pepper to taste
1 cup dry white wine
1 cup sour cream

***NOTE: Use Hungarian/European-style paprika only - it's available at most larger stores ( Read more... )

SANTORINI SHRIMP
Serves 4

2 tablespoons + 2 teaspoons olive oil
2 teaspoons unsalted butter
1/8 teaspoons crushed red pepper
1-1/4 lbs large shrimp, tails attached
2 cloves garlic, minced
1/4 cup + 3 tablespoons dry white wine
1-1/4 tomatoes, seeded and chopped
1 tablespoon fresh dill, minced
2 ozs feta cheese, crumbled
2 tablespoons dry breadcrumbs

Turn ( Read more... )