In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more. Then serve.

Friday, May 1, 2015 - 21:42

Bring the stock slowly to the boil. 

Rinse the chicory leaves, dry in a salad spinner and shred into a chiffonade. 

Peel the onion and chop very finely; sweat it in 1 oz (30 g) of the butter in a wide, fairly shallow saucepan. Add the chicory and cook gently while stirring with a wooden spoon until limp and tender.

Add the rice and cook, stirring, for a minute or two, then add the wine. 

Pour in about 8 fl oz (425 ml) of the boiling hot stock and leave to cook, stirring from time to time; once the rice has absorbed most of the liquid, add more. 

Friday, May 1, 2015 - 21:40
Merlot Sangria

Pour 1 Bottle of Ecco Domani Merlot into a punch bowl
Add 4 oz of blackberry brandy or crème de cassis
Add 4 oz of simple syrup
Add 7 - 8 Strawberries halves
Add 1 Lemon cut into slices
Add 10 - 12 Blueberries
Add 1 Orange cut into slices
Add 10 oz of ginger beer
Stir
Pour into glass with a strawberry garnish

Tuesday, April 28, 2015 - 22:45

Muddle 3 wedge pieces of lime with 1 oz. of simple syrup into a glass
Pour 3 oz. of Ecco Domani Merlot
Pour over new ice in a glass
Shake vigorously and pour over ice

Thursday, January 15, 2015 - 13:37

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