Seasonal Recipes

Wednesday, August 8, 2012

For some great seasonal recipes, check out Wine Crush regular guest Richard Haake’s site. 

Holiday Cookies

Sunday, December 4, 2011

Thanks to a Wine Crush Listener who recommends this holiday cookie recipe found on

Check out this link for details.

Click on the link to get a preview to this week's show.  Guest is Food and Wine's Senior Food Editor Kristin Donnelly.

A little word and recipe from Jordan Winery. 


Click on the link to get a recipe from Jordan Winery.

Turkey Pot Pie

Sunday, November 28, 2010

Thanks to our friend, Richard Haake at, leftovers just became even better.




2 cups



1 T.

½ C.

1 T.

2 oz.

1 c.

½  c.

½  c.

3 T.

3 c.

½ c.

1 T.

1 T.

1 T.

1 T.









Turkey meat, cooked

salt and pepper


olive oil

crimini mushrooms, cleaned and chopped

olive oil

bacon, diced

carrots, diced

onion, diced

celery, diced

all purpose flour

chicken stock

peas, blanched

parsley, chopped

fresh thyme, picked leaves

lemon juice

salt and pepper


puff pastry dough


Place a deep sided sauté pan over medium heat, add olive oil and bacon and cook until crisp. Add the carrots, onions, and celery, and cook for 5 minutes. While the vegetables are cooking bring the chicken stock to a boil in a separate pot and remove from the heat.  Sprinkle the flour over the vegetables and stir well. Add the hot chicken stock and stir well cooking for 5 minutes until the mixture thickens lightly.  Add the diced turkey along with mushrooms, peas, parsley and thyme.  Simmer for10 minutes.  Season to taste with lemon juice, salt and pepper.


Preheat the oven to 400°F. Place the pot pie mixture in your favorite pie dish or casserole dish.  Cut a piece of puff pastry dough slightly larger than the dish the pie filling is in. Cover the filling and dish with the puff pastry dough to seal.  Cut a few vents in the dough with a pairing knife.  Place the pie in the oven and bake for 15 minute or until the pastry is golden and crispy.

Thanks to Richard Haake at

3 tablespoons

olive oil


1 cup

1 tablespoons


olive oil

carrots, organic, the best you can find

peeled and slice into ½ thick rounds

pitted olive cured black olives, quartered

cumin seeds

salt and black pepper

In a large deep side sauté pan over high heat add the olive oil and then the carrots.

Cook the carrots for two minutes stirring them often so they don’t burn. Cover the pan with a tight lid, reduce the heat to low and cook for seven minutes.  Remove the lid and stir the carrots well, they should be almost tender, and caramelized slightly. Add the cumin seeds, increase the heat slightly and cook for a couple minutes, do not walk away from the pan, the carrots will burn easily if you are not careful. Once the carrots are tender, season to taste with salt and pepper, and add the olives. Be careful not to add too much salt because the olives ad to the saltiness of the dish. Serve as a side dish with any meal.


Sunday, November 14, 2010

Thanks to Richard Haake,

1 C.

1 tsp.

3 oz.

¼ c.




3 tbsp.


2 tbsp.

1 lb

½ C.


1 tsp.


all purpose flour


butter, unsalted, diced and kept cold

water, very cold


onions, thinly sliced

fresh thyme sprigs


salt and pepper

olive oil

butternut squash, top part, sliced into crescents

vella dry jack cheese or gruyere

egg, mixed well

coarse salt


To make the dough, place the flour and salt in a mixer with the paddle attachment.  Turn the mixer on low and slowly add the diced butter until it’s a sand consistency. Add the water and mix just until the dough comes together.  Remove the dough onto a lightly flour surface and work the dough into a ball, be sure not to over mix. Flatten the dough into a disk, wrap in plastic and chill for an hour.


In a large sauté pan over medium heat add the onions and cover for ten minutes.  The onions will release their water and begin to cook down.  At this time add the butter, thyme sprigs and season lightly with salt and peppers.  Continue cooking the onions for an hour, stirring often until the onions are brown. When the onions are done spread them out on a sheet tray to cool.


In a non-stick sauté pan cook add the olive oil and lightly cook the butternut squash on both sides.  There is no need to cook the squash until its soft, leave it a little al dente.

Season lightly with salt and pepper. Lay the squash on a sheet tray to cool.


Preheat the oven to 400°F.  To assemble the tart roll out the dough on a floured surface until its about 1/8” thick. Place the dough on a sheet tray lined with parchment paper.  Spread the onions in the middle of the dough leaving a 2” border. Then carefully and uniformly place the squash on the onions, and sprinkle with cheese. Bring the edges of the dough partially over the filling, brush the dough with egg wash and sprinkle with coarse salt. Bake for 25 to 30 minutes until the galette is golden brown.  Slice and serve with a simple salad.  Serves 4

Lentil Soup with Spicy Italian Sausage

Sunday, November 7, 2010

Thanks to our great friends at Bon Appetit.

PREP: 40 minutes
TOTAL: 55 minutes

2 tablespoons olive oil
1 pound fully cooked hot Italian sausage, cut into 1/2-inch cubes
1 large onion, chopped (about 3 cups)
2 large carrots, peeled, chopped (about 1 3/4 cups)
2 large parsnips, peeled, chopped (about 1 3/4 cups)
2 large celery stalks, chopped (about 1 cup)
2 1/2 teaspoons dried Italian seasoning blend
1 pound brown lentils (about 2 1/3 cups)
3 quarts (or more) low-salt chicken broth
1 5-ounce package baby spinach leaves

Heat oil in large pot over medium-high heat. Add sausage and cook until browned, stirring occasionally, about 5 minutes. Using slotted spoon, transfer sausage to bowl. Add onion, carrots, parsnips, celery, and Italian seasoning blend to drippings in pot; cook until onion is translucent and vegetables begin to soften, stirring often, 7 to 8 minutes. Add lentils; stir to coat. Add 3 quarts broth. Bring to boil; reduce heat to medium and simmer until lentils are tender, stirring occasionally and adding more broth by 1/4 cupfuls if soup is too thick, 20 minutes.
Add sausage to soup and simmer until vegetables are tender and flavors blend, 10 to 12 minutes. Season to taste with salt and pepper. Stir in spinach. Cook until spinach is wilted, about 3 minutes.

Nutritional Information
One serving contains the following:
Calories (kcal) 488.2
%Calories from Fat 34.4
Fat (g) 18.6
Saturated Fat (g) 6.1
Cholesterol (mg) 35.8
Carbohydrates (g) 50.7
Dietary Fiber (g) 16.7
Total Sugars (g) 9.8
Net Carbs (g) 34.0
Protein (g) 31.6

Back by request and thanks to

  • 2 teaspoons olive oil
  • 2 to 3 pounds pork tenderloin, trimmed and cleaned
  • 1 cup bacon, diced
  • 1 onion 1/4" thin slices
  • 2   granny smith apples 1/4" thin slices
  • 2 yukon gold potatoes peeled and quartered
  • 2 fresh sprigs thyme
  • 2  sage leaves
  • 2 teaspoons caraway seeds
  • 1 cup chicken stock
  • salt and pepper



Preheat the oven to 275F.  In a deep side saute pan over high heat add the olive oil. Season the pork tenderloin generously with salt and pepper and sear the pork on all sides.  Once the meat is browned well on the outside, but not cooked through remove it from the pan onto a plate.  Reduce the heat to medium and add the bacon to the pan.  Cook the bacon until its crisp, then drain off half of the oil.  Add the onions and cook until them until they are soft.  Add the apples and potatoes to the pan and mix the ingredients together.  Place the pork back in the pan, gently pushing the tenderloins down into the ingredients. Add the thyme, sage, caraway seeds, chicken stock to the pan and season well with salt and pepper. Cover the pan with a lid, place the pan in the oven to cook for 45 minutes until the pork tenderloin has achieved an internal temperature of 140F.  Remove the pan from the oven and allow the meat to rest in the pan with all the juices for 15 minutes.

To serve remove the meat from the pan onto a cutting board and slice.   Stir the vegetable mixture, remove the thyme and sage. Taste for seasoning, if it's needed add more salt and pepper.  Lay out the plates and place a generous spoonful of vegetables and top with 4 to 5 slices of pork.