Cooking with Wine for #SundaySupper #Schlossiwines

When this event came about I volunteered to take part right away! I didn’t care what day it was, I didn’t care what I had going on. This Momma is a big fan of wine, but I have to be honest, I don’t cook with it much, only when a recipe calls for it. Well you can’t count what I drink while I’m making dinner of course! It’s been quite the learning experience.

The #SundaySupper group has joined together for another amazing dinner. We have partnered up with Schlossadler Wines!! Some lucky winners even got sent some samples to cook with, even though I wasn’t chosen I knew I still wanted to be a part of this #SundaySupper. You have to take a look at their website, it’s pretty impressive.

This talented group of Sunday Supper Bloggers have developed fabulous recipes and would like to introduce these wines to you:

1. 2006  H.O. Becker, Kerner Auslese, Rheinhessen
2. 2010  Ernst Holler, Blaufrankisch, Burgenland
3. 2010  Kotuku Winery, Sauvignon Blanc, Marlborough

We welcome you to grab a glass of wine and join us for this week’s special Sunday Supper Wine Event.  We will be sharing these fabulous recipes along with the perfect wine pairing at 7:00 pm ET.

Since this was such an important even for me (hello I got married at a vineyard remember!) I really wanted to make a Pasta recipe using wine. I don’t like a lot of red sauces so I found this recipe from Rachael Ray’s magazine that was for a White Ragu Sauce. Right up my ally guys!! WOW is all I have to say about this dish. Now the regular recipe called it to be made with a thicker spaghetti, however I decided to make it with Penne Rigate. Honestly, the only thing I would change about this recipe is that I would make it with the spaghetti!! Would have been easier to keep all of the yummy meat on my fork! I will be making this again because I had enough to freeze some. Yay Momma!

4 SERVINGS

Ingredients

• 1 handful dried porchini mushrooms
• Salt and pepper
• 1 pound spaghetti)
• 2 tablespoons EVOO
• 1/4 Cup of vegetable broth
• 1 pound ground turkey, patted dry
• 1/3 pound bulk sweet italian pork sausage
• 1 small carrot, finely chopped or grated
• 1 small rib celery with leafy top, finely chopped
• 1 small onion, finely chopped
• 3 – 4 cloves garlic, finely chopped
• 10 – 12 small sage leaves, thinly sliced
• 2 tablespoons tomato paste
• 1 cup dry white wine
• 1 cup milk
• Grated pecorino-romano, for serving

Directions

My first step when making a dish like this is always to prepare everything that your putting into it. I chopped my onion, celery, carrot and sage and got everything ready to add when I needed it.

Heat the EVOO, 2 turns of a large skillet, over high heat until smoking. Stir in the turkey to brown slightly, then stir in the sausage, crumbling the meat. Add the carrot, celery, onion, garlic and sage; season generously with salt and pepper.

Cover and cook the vegetables, stirring occasionally, until softened, 5 minutes. This wasn’t the wine I used to cook, this is the wine I drank while cooking!

Stir in the wine to deglaze, scraping up the browned bits from the bottom of the pan. Add the tomato paste and broth, stir.

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. (I did this while the sauce was cooking.)Stir in the milk, add mushrooms and lower the heat to medium-high and cook to thicken. (this took me 30 min which was perfect time for the pasta.)

Add the pasta and toss. Top with a liberal amount of cheese.

• A Midsummer’s Picnic w/ Wine by GirliChef
• Shrimp Scampi with Homemade Garlic Toast by Big Bears Wife
• Jerk Turkey Burgers with Mango Slaw by ENOFYLZ
• Wine & Dine with Schlossadler International Wine Club by Wine Everyday
• Elegant Pot Roast by Daily Dish Recipes
• Chicken with Feta and Sundried Tomatoes + Apple Crisp by Hezzi-D’s Books and Cooks
• Shepherd’s Pie with Red Wine Mushroom Gravy by Juanita’s Cocina
• Pork Piccatta by Family Foodie
• Shrimp Skagen Salad in Avocado Halves by Tora’s Real Food

But the fabulous recipes don’t stop there, there are more amazing recipes to pair with this fabulous wine:

• Shrimp Salad With Lemon Tarragon Dressing by Magnolia Days
• Red, White and Cordon Bleu by Cindy’s Recipes and Writings
• Chicken Florentine by There and Back
• Penne Rigate with a White Ragu Sauce by Momma’s Meals
• Moules a la Provencale by The Girl in the Little Red Kitchen 
• Delicious BBQ Ribs by Pippi’s in the Kitchen Again
• Chicken and Mushroom Chicken Piccata by Small Wallet Big Appetite
• Ginger Roast Chicken with Red Wine Plum Sauce by Sue’s Nutrition Buzz
• Beef Stroganoff  by From Fast Food to Fresh Food
• Strawberry-Pink Champagne Sorbet by  The Messy Baker Blog
• Italian Style Baby Back Ribs by Cooking Underwriter 
• Muscat and Raspberry Cake by Happy Baking Days
• Pretty in Pink Champagne Macarons  by Crispy Bits & Burnt Ends
• Late Harvest Citrus Cake by Vintage Kitchen Note
• Roasted Sausages with Grapes by Comfy Cuisine

Wine Pairings by  ENOFYLZ

Join us at 7pm ET for our #SundaySupper Chat with @schlossiwines.   Follow along on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all our followers.

We have a special discount for all participants:  Free Shipping when you join The Wine Club by Schlossadler Wines use code FFSS1.

Next Shipment is October 2012 ~ Halloween Day  Ghostly Whites, Haunted Red for all friendly spirits everywhere.

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Website: www.schlossadler.com