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Case Club Recipes

 Yalumba Y Series Viognier with Scalloped Potatoes



  • 3 tablespoons butter

  • 1 small white or yellow onion, peeled and thinly sliced

  • 4 large garlic cloves, minced

  • 1/4 cup all-purpose flour

  • 1 cup chicken stock or vegetable stock

  • 2 cups whole milk (or half and half)

  • 1 1/2 teaspoons Kosher salt

  • 1/2 teaspoon black pepper

  • 2 teaspoons fresh thyme leaves, divided

  • 4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds

  • 2 cups freshly-grated sharp cheddar cheese*, divided (feel free to add more cheese if you’d like)

  • 1/2 cup freshly-grated Parmesan cheese, plus extra for serving

  1. Prep oven and baking dish: Heat oven to 400°F.  Grease a 9 x 13-inch baking dish with cooking spray, and set it aside.

  2. Sauté the onion and garlic. Melt butter in a large sauté pan over medium-high heat.  Add onion, and sauté for 4-5 minutes until soft and translucent.  Add garlic and sauté for an additional 1-2 minutes until fragrant.  Stir in the flour until it is evenly combined, and cook for 1 more minute.

  3. Simmer the sauce. Gradually pour in the stock, and whisk until combined.  Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined.  Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens.  (Avoid letting it reach a boil.)  Then remove from heat and set aside.

  4. Layer the potatoes.  Spread half of the sliced potatoes in an even layer on the bottom of the pan.  Top evenly with half of the cream sauce.  (I usually strain out all of the onions and add them here too.)  Then sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese.  Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese.

  5. Bake: Cover the pan with aluminum foil and bake for 30 minutes.  The sauce should be nice and bubbly around the edges.  Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.

  6. Cool. Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme and extra Parmesan.

  7. Serve. Serve warm.

Recipe from GimmeSomeOven

Carmen DO Quijada Semillon with Lemon Chicken



For the Chicken:

  • 1 1/2 lb chicken breast, (2 large), patted dry with paper towels

  • 1 Tbsp olive oil , to sautee

  • 1 Tbsp parsley, to garnish (optional)

  • 1/2 lemon, sliced for garnish (optional)

For the Egg Mixture:

  • 2 large eggs

  • 1 garlic clove, minced

  • 1/2 tsp Italian seasoning

  • 1/2 tsp salt

  • 1/4 tsp ground black pepper

For the Parmesan Breading Mixture:

  • 1 cup Parmesan cheese, grated

  • 3 Tbsp all-purpose flour

Ingredients for Lemon Butter Sauce:

  • 8 Tbsp unsalted butter

  • 2 garlic cloves, minced

  • 1/4 cup lemon juice

  • 1/4 cup chicken broth

  • 1/4 tsp ground black pepper

  1. Cut the chicken breasts in half lengthwise. Lightly beat with a meat mallet until even in thickness.

  2. In a bowl, whisk together the ingredients for the egg mixture. In another bowl, combine the ingredients for the parmesan mixture. Dip chicken into the egg mixture, then dredge chicken in the parmesan mixture. Allow any excess ingredients to fall off from each bowl.

  3. In a large skillet, heat enough oil to cover the bottom of a skillet. Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden and cooked through to 165˚F on an Instant Read Thermometer. Reduce the heat if chicken browns too quickly.

  4. Meanwhile, in a separate saucepan, melt butter and garlic, cook until fragrant. Add the chicken broth, lemon juice and pepper. Allow the sauce to cook for about 2 minutes. Pour the sauce over the cooked chicken, turning to coat. Garnish with lemon slices and finely chopped parsley if desired.

Recipe from NatashasKitchen

Tomato Wheels Lambrusco with Pasta Carbonara



  • 10 slices bacon or pancetta cut into 1/2-inch pieces

  • 8 1/2 cups water, divided

  • 4 cloves garlic, minced

  • 1 lb spaghetti or linguine

  • 1 1/4 cups finely grated parmigiano reggiano, plus more for serving (2 oz)

  • 3 large eggs

  • 1 large egg yolk

  • 1 tsp each salt and pepper , or to taste

  • Chopped fresh parsley, for garnish

  1. Add bacon and 1/2 cup of the water to a large non-stick skillet and bring to a simmer over medium-high heat.

  2. Allow to simmer until water evaporates about 6 - 7 minutes, then reduce heat to medium-low and continue to cook until bacon is brown and crisp, about 6 - 8 minutes longer.

  3. Place a fine mesh strainer over a bowl then pour bacon into strainer while reserving about 1 tsp of the rendered fat in pan. Return pan to heat and saute garlic about 30 seconds, until fragrant and lightly golden.

  4. Pour into a medium mixing bowl then add 1 Tbsp rendered bacon fat (drippings in bowl set under strainer) to mixing bowl with garlic. Add eggs, egg yolk, parmesan and pepper to garlic mixture and whisk until well combined.

  5. Meanwhile, bring 8 cups of water to a boil in a large dutch oven (no more than 8 cups because you want a very starchy water for the sauce). Add spaghetti and salt to boiling water and cook until al dente. While pasta is boiling, set a colander in a large bowl.

  6. Carefully drain al dente pasta into colander in bowl, while reserving pasta water in bowl. Measure out 1 cup hot pasta water and discard remaining water. Immediately place pasta in now empty large bowl.

  7. Slowly pour and whisk 1/2 cup pasta water into egg mixture, then slowly pour mixture over pasta while tossing to coat. Add bacon and toss to combine. Season with salt if desired.

  8. Let pasta rest, tossing frequently, 2 - 4 minutes until sauce has thickened slightly and coats pasta. Thin with remaining 1/2 cup hot pasta water as needed. Serve immediately topped with additional parmesan and parsley.

Recipe from CookingClassy

Malivoire Small Lot Gamay with Chicken Tagine



  • 2 tablespoons extra-virgin olive oil, divided

  • 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

  • ½ teaspoon salt, divided

  • 1 large onion, chopped

  • 1 lemon, zested and juiced, divided

  • 1 tablespoon minced garlic

  • 1 tablespoon grated fresh ginger

  • 1 tablespoon tomato paste

  • 2 teaspoons ras el hanout

  • 2 cups unsalted chicken broth

  • 1 (15 ounce) can can no-salt-added chickpeas, rinsed

  • ½ cup chopped dried apricots

  • ½ cup pitted green olives, halved

  • ½ cup toasted slivered almonds, divided

  • Fresh cilantro for garnish

  1. Heat 1 tablespoon oil in a large pot over medium-high heat. Add chicken and season with 1/4 teaspoon salt. Cook, stirring occasionally, until lightly browned on all sides, about 5 minutes. Using a slotted spoon, transfer the chicken to a clean plate.

  2. Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring occasionally and scraping up any browned bits, until the onion is soft and lightly browned, about 4 minutes. Stir in lemon zest, garlic, ginger, tomato paste and ras el hanout. Cook, stirring, until fragrant, about 30 seconds. Stir in broth, chickpeas, apricots, olives, 1/4 cup almonds and the chicken. Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 8 minutes.

  3. Remove from heat and stir in lemon juice and the remaining 1/4 teaspoon salt. Serve topped with the remaining 1/4 cup almonds and cilantro, if desired.

Recipe from EatingWell

Paolo Conterno Barbera d'Asti with Gnocchi alla Bava




  • 3 pounds (1.4kg) russet potatoes, scrubbed and pierced all over with a fork

  • 3 large egg yolks, lightly beaten

  • 1 cup all purpose flour (4 1/2 ounces; 128g), divided, plus more as needed and for dusting

  • 1 1/2 teaspoons (6g) kosher salt; for table salt use half as much by volume or the same weight

For the Sauce and to Serve::

  • Kosher salt and freshly ground black pepper

  • 1 cup (235ml) heavy cream

  • 8 ounces (225g) rind-free Fontina Valle D'Aosta DOP, cut into 1/2-inch pieces (about 1 1/4 cups)

  • 2 tablespoons (30g) unsalted butter

  • Generous pinch freshly grated nutmeg, plus extra for serving

  1. For the Gnocchi: Adjust oven rack to middle position, and preheat oven to 450°F (232°C). Set potatoes either on a wire rack set over a baking sheet, on a baking sheet lined with a layer of salt, or directly on the oven's racks. Bake until completely tender throughout when pierced with a fork, about 45 minutes. Transfer potatoes to a work surface. Using tongs to hold hot potatoes, slice each in half lengthwise.

  2. Using a spoon, scoop potato flesh into a ricer or food mill fitted with the finest disk. Press potato flesh onto a clean work surface, spreading it into an even layer, and allow steam to escape for a few minutes.

  3. Drizzle egg yolks all over. Sprinkle with 1 1/2 teaspoons salt.

  4. Scoop 3/4 cup (100g) flour into a fine-mesh strainer and tap to dust flour all over potatoes.

  5. Using pastry blender or bench scraper, chop down repeatedly all over to cut flour and egg into potato.

  6. Using a bench scraper, gather up shaggy potato mass and pat into a loose ball. Press ball flat with hands, then fold in half using bench scraper and press down again.

  7. Scoop remaining 1/4 cup (30g) flour into sieve and dust all over potato dough. Continue to gently fold and press, just until a uniform dough comes together; make sure to simply fold and press down and avoid the smearing motion more commonly used when kneading bread. Add additional flour as necessary to achieve a dough that's tender and moist yet can hold its shape, but not wet and sticky (whether you need more flour, and how much you might need, will depend on natural moisture content of the potatoes you use, which is highly variable, but a dough that's too wet and pasty is prone to falling apart when boiled).

  8. Dust potato dough all over with flour and gently form into a log.

  9. Clean work area well and dust with fresh flour. Using bench scraper, slice off a roughly 2-inch-thick portion of dough and roll into a snake about 1/2 inch thick; use a light touch as you roll, trying to use your palms more than your fingers, and dusting as necessary with flour to prevent sticking

  10. Using bench scraper, cut snake into 1-inch portions, trimming off uneven ends as necessary. If desired, gently roll each gnocco on the tines of a fork to give it a ridged exterior. Transfer gnocchi to a well-floured area or baking sheet and repeat with remaining dough.

  11. For the Sauce and to Serve: Bring a large pot of salted water to a simmer over medium-high heat. Meanwhile, in a 3-quart saucier or 12-inch stainless-steel skillet, combine cream, Fontina, butter, a pinch of black pepper, and nutmeg.

  12. Set over medium heat and cook, whisking constantly, until butter and cheese are fully melted and a smooth, silky sauce has formed, about 4 minutes. Season with salt, but only if necessary. Keep warm, stirring frequently to prevent a skin from forming.

  13. Working in batches to prevent crowding the pot, add gnocchi to simmering water and cook, gently shaking the pot as needed to keep them from sticking, until they float to the surface. Using a spider skimmer, lift floating gnocchi from the water and let drain, then transfer to cheese sauce. Toss very gently with a large spoon to coat, being careful not to break gnocchi. Repeat with remaining gnocchi and toss gently once more to coat.

  14. Remove from heat. Divide gnocchi and sauce between warmed serving bowls, top each portion with grated nutmeg, and serve.

Recipe from SeriousEats

Presqu'ile Santa Barbara Syrah with Grilled Leg of Lamb



  • 1 tablespoon avocado oil

  • 4 pound boneless leg of lamb (or up to 5 pound bone-in leg of lamb), room temperature

  • 1 yellow onion, chopped

  • 5 large cloves of garlic, minced

  • 2 teaspoons Kosher salt

  • 1 1/2 teaspoons coriander

  • 1 teaspoon cumin

  • 1 teaspoon garlic powder

  • 1/2 teaspoon black pepper

  • 1 cup broth (beef, chicken or lamb)

  1. Preheat oven to 325°F.

  2. Trim the lamb of any excess fat. Combine the salt, coriander, cumin, garlic powder and pepper in a small bowl and rub the seasoning mixture all over the lamb.

  3. Place avocado oil in a large Dutch oven over high heat. Once hot, add the lamb and brown on all sides.

  4. Add the onions, minced garlic and broth to the pot. Cover and transfer to the oven.

  5. Cook for 2 hours and 30 minutes then remove the lid and braise for another 30-45 minutes, adding a touch more broth if needed during this time.

  6. Remove the pot from the oven and shred the lamb in the pot using two large forks. Discard bone if using bone-in lamb. The shredded meat will soak up any remaining juices. Serve the lamb as is or store for later use.

Recipe from RunningToTheKitchen

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