THE VILLAGE VOICE

"Someone forgot the corkscrew and for several days we had to live on nothing but food and water." ~ W. C. FIELD'S WINE WISDOM ~ Before the harvest ( Brys Estate Vineyard - Old Mission Peninsula) __________________________ MONTRACHET SPINACH LINGUINE ~ creamy and sophisticated * 6 Tbsp. extra-virgin olive oil 2 bunches sliced green onions 4 cloves minced garlic 1 chopped red bell pepper 1 chopped yellow pepper 8 plump chopped plum tomatoes 12 drained & chopped oil-packed sun-dried tomatoes 2 Tbsp. chopped fresh basil (2 tsp. dried) 2 Tbsp. chopped fresh parsley 1 Tbsp. chopped fresh oregano (1 tsp. dried) coarse salt & freshly cracked pepper 1 lb. freshly cooked spinach linguine 8-12 oz. sliced Montrachet (goat cheese) additional fresh basil While water is heating to cook pasta, saute green onions & garlic in olive oil over medium heat until limp. Add peppers and continue until tender, about 10 minutes. Add chopped tomatoes and...

____________________________ "You may delay, but time will not." ~ Benjamin Franklin _________________________ _______________________________________________________ ZITI & PORTOBELLOS ~ easy time saving recipe from Food & Wine (December 1996) *** 6 onions 2 Tbsp. unsalted butter 4 Tbsp. olive oil 1 tsp. sugar 2 pounds Portobello mushrooms 6 Tbsp. fresh flat-leaf parsley 8 ounces soft goat cheese 3 Tbsp. Parmesan cheese Salt & cracked pepper Chop 6 onions. In large skillet, melt 1 Tbsp. unsalted butter in 2 Tbsp. olive oil. Add onions, 1 tsp. salt and 1 tsp. sugar. Cook over moderate heat, stirring frequently until onions are well browned ( caramelized ), 20-30 minutes. Transfer to a bowl. Meanwhile, stem Portobello mushrooms. Have the caps and slice crosswise 1/4 inch thick. In same skillet, melt 1 Tbsp. unsalted butter in 1 Tbsp. olive oil. Add mushrooms, pinch of salt and cook over moderate heat, stirring occasionally until tender and browned, about 8 minu...

" Huge lemons, cut in slices, would sink like setting suns into the dusky sea, softly illuminating it with their radiating membranes, and its clear, smooth surface aquiver from the rising bitter essence." ~ Rainer Maria Rilke (1875-1926) * __________________________ *Visit the Rainer Maria Rilke Archive below for a fine selection of his poetry & quotations. http://www.geocities.com/renate_h/ _____________________ ____________________ LEMON PEPPER SOLE WITH CAPERS ~ delicious with steamed asparagus & rice *** 2 pounds sole filets or whole sole 1/2 cup unbleached flour lemon zest cracked pepper 3-4 Tbsp. extra-virgin olive oil 3 Tbsp. unsalted butter 1/2-1 tsp. minced garlic 3 Tbsp. fresh lemon juice 2 Tbsp. capers 1-2 Tbsp. fresh minced parsley or chives Combine flour & seasonings. Pat fillets dry and coat with flour mixture, shaking off excess. Heat olive oil in pan and carefully saute sole for 2-3 minutes on each side, until browned. Turn heat down if necessary...

SIMPLE SUNDAY NIGHT SUPPER (VICTORY dinner for 'stressed-out' LION fans) * WHISKEY STEAK For each 1 1/2 pound of steak (New York strip, rib eye or sirloin) 4 Tbsp. Lea & Perrins Worcestershire Sauce 1/4 Cup Heintz Ketchup 1/4 Cup whiskey ( bourbon or scotch) Juice of fresh lemon Garlic powder Lawry's Seasoned Pepper Fresh cracked pepper Sprinkle steaks liberally with garlic powder, seasoned pepper and cracked pepper. Poke with fork. Combine Worcestershire Sauce, Ketchup, whiskey and lemon. Pour over steaks. Marinate several hours. Bring to room temperature before grilling. Reduce marinade and serve over rested steaks. Serve with crisp salad and roasted lemon broccoli. ROASTED LEMON BROCCOLI ~ from the Food Network 1 Pound broccoli florets 2 Tbsp. olive oil salt & freshly ground black pepper 2 Tbsp. unsalted butter 1 tsp. grated lemon zest 1-2 Tbsp. fresh lemon juice 2 Tbsp. toasted pine nuts In a large bowl, toss broccoli with olive oil and salt and pepper to t...