|The Wines and Landscapes of Spain|
|by Jeremy Watson|
During the last 25 years, the transformation in the quality and image of Spanish wines has been nothing short of remarkable.
31 - 40 of 59 for mustard red wine
1. Combine lemon ... yolks, lemon juice, red wine vinegar, Dijon mustard, salt and ... Place on lettuce leaves and serve with mustard dressing. 6 servings.
4 servings If ... swirl in the mustard. Sprinkle with ... be accompanied by noodles enhanced with a few sliced mushrooms and a salad of cucumber and dill.
Heat 1 tablespoon ... Add cream and mustard, cook down ... so that the scallops cook evenly, about 1 to 3 minutes. Serve. Sprinkle with chopped parsley.
Add oil to ... hot, stir in mustard seed. Cook, uncovered ... more. Serve warm or cool. To store, let cool, cover, and chill up to 3 weeks. Makes 3 cups.
In small jar, shake together vinegar, salt, pepper, mustard and minced garlic until salt dissolves. Add oil and shake again. Makes about 1/2 cup.
Combine the egg, mustard and vinegar in ... olive oil in a slow steady stream. When all the oil is incorporated, taste and adjust the seasonings as needed.
Boil 2 pounds red potatoes, cut up ... cup sliced scallions. Separately mix the dressing ingredients and toss mixture with potatoes, celery and scallions.
Marinate 4 hours. Puree and strain. Add to this: Heat all ingredients until very thick.
Mix dressing in a glass jar, add the purple onions to it and shake well. Chill for 30 minutes. Meanwhile wash spinach well and remove stems. Drain ...
Marinate the meat ... together the vinegar, mustard, and salt ... Stir in the onion and parsley. Slice the steak and serve with dressing drizzled over it.
top of page