Each one had
a cup of wine for dinner.
Not exact matches
UCLA Anderson B - school students bested other MBA teams at this year's North American preliminaries
for the Left Bank Bordeaux
Cup, one
of the biggest amateur
wine tasting competitions.
The saying about not drinking
wine until the kingdom
of God comes accompanies the first
cup; but after the distribution
of the bread Luke continues (22:20), «And likewise the
cup after supper, saying, «This
cup which is poured out
for you is the new covenant in my blood.»»
A United Church
of Christ minister confided that he uses grape juice in his
cup while the congregation receives fermented
wine — a deception he feels he can not share with his official board or parishioners, but a necessary one following hospital treatment
for alcoholism (his absence was reported as a hunting trip in Canada).
At the close
of the meal he passed round a
cup of wine with the words, «This
cup is the new covenant sealed with my blood» 28 — these or similar words,
for they are handed down in somewhat varying forms.
As we have seen, at their last supper together, he handed his disciples a
cup of wine, with the words, «This
cup is the new covenant sealed by my blood» (or, as otherwise reported, «This is my blood
of the covenant, shed
for many.»)
oh standing up after the Sermon usually helps, or that little
cup of wine (ick — It's hard to believe people drink that stuff
for real.
Like most Jewish feasts, the meal eaten
for Passover — called the «seder» — takes place over a
cup of wine.
For best results, enjoy with a warm
cup of holy water or a wheat wafer and non-alcoholic
wine (unless you suffer from frequent stomach ailments).
These are they who shall be brought nigh to God, In gardens
of delight; A crowd
of the former And a few
of the latter generations; On inwrought couches Reclining on them face to face: Aye - blooming youths go round about to them With goblets and ewers and a
cup of flowing
wine; Their brows ache not from it, nor fails the sense: And with such fruits as shall please them best, And with flesh
of such birds, as they shall long
for: And theirs shall be the Houris, with large dark eyes, Like pearls hidden in their shells, In recompense
of their labours past.
Jesus gave bread to his friends and said «this is my body, given up
for you» and the
cup of wine became his blood.
John Leith, in Introduction to Reformed Tradition, writes: «It is probably impossible today to realize the spiritual excitement
of the congregation when [under Zwingli]
for the firsttime, believers passed the bread and the
wine among themselves using wooden plates and
cups.»
The same Jewish tradition which contains a song
of thanks to God
for drowning the Egyptians in the Red Sea also contains a custom
of dipping one drop
of wine out
of the kiddish
cup on Passover
for each plague, in sorrow
for the Egyptian lives that were lost in the Exodus.
Pinotage is really not my
cup of wine, but the Paul Cluver Late Harvest Riesling is a revelation, a wonderful sweet
wine which would be ideal
for serving at the end
of a festive meal with the pudding or cheese.
1 12 ounce bag
of cranberries, washed 1
cup of a sweeter white
wine (we used a riesling) 1/2
cup pure maple syrup (some might want a little more
for a sweeter taste).
And
for any
wine snobs out there that think it's folly to serve
wine in
cups instead
of glasses haven't had the pleasure
of standing near a wood - burning oven, eating a blistering - hot wedge
of socca with a non-recyclable tumbler
of wine.
I subbed 3/4
cup of vegetable broth and a splash
of balsamic vinegar
for the white
wine, as you suggested, and it was so delicious.
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half
for squeezing / Measure 1/4 C white
wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6
cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces
of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces
of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears
of asparagus when in season.
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4
cup dry white
wine -6 tablespoons butter -1 / 3
cup all purpose flower -8 ounces white mushrooms, sliced - Juice
of 1 lemon -2 / 3
cup crème fraîche -2 large egg yolks A handful
of chopped fresh parsley (Mimi used veal instead
of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called
for.
MAKES 4 - 6 tacos INGREDIENTS
for the tangy cashew cream: 1/2
cup of cashews, soaked
for a min
of 2 hours 1/4
cup of water 1 tablespoon
of white
wine vinegar 3 green onions, white parts only (green parts reserve
for garnish) 1/2 teaspoon
of kosher salt 1 head
of broccoli, chopped into florets 1/2
cup of garbanzo bean flour 1/2
cup of water 1 teaspoon
of garlic powder 1/2 teaspoon
of kosher salt 1 teaspoon +
of TABASCO chipotle, original red, or reserve about 1/3
cup of sunflower oil (or another neutral high - heat oil)
for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes
of TABASCO (
of your choice, optional) a handful
of cilantro, chopped the green part
of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
For the Galette: 2
cups all - purpose flour 1 tablespoon granulated sugar 1/8 teaspoon course salt 1 1/2 stick cold, unsalted butter, diced 1/4
cup ice water 1 - 2
cups of Cranberry
Wine Sauce 1/2
cup candied walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and half
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves garlic 2 thin slices
of red onion
for sauce 1 orange (or tangerine) peeled / chunked
for sauce 1.5 limes zest and juice Kosher salt Cracked black pepper Coarse ground white pepper 1 pinch
of red pepper flakes 1/8
cup of olive oil 1/8
cup dry white
wine A dash
of your favorite hot sauce
Deb, did you see that the Food and
Wine margarita recipe calls
for 1/2
CUP of black pepper?
1 pound dried black beans 8
cups water 2 Tbsp olive oil 6 slices
of good - quality bacon, chopped into 1 inch pieces 1 1/2
cups chopped onion 1 1/2
cups chopped green bell pepper 4 cloves garlic, minced Olive oil
for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2
cup dry cooking
wine 2 Tbsp white
wine vinegar Chopped cilantro
for garnish Salt & pepper to taste 1/2 tsp baking soda
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2
cups tomato juice 1/2
cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red
wine vinegar 1 teaspoon Worcestershire sauce Generous dash
of hot sauce 1/2
cup peeled, seeded, and chopped cucumber 1/4
cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds
for mild heat) 1
cup seeded, chopped red tomatoes 1
cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels
for garnish
Let cook
for a few minutes and then deglaze the pan with a 1/4
cup of white
wine.
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick
of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3
cup (160 ml) red
wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs
of fresh thyme 1 sprig fresh oregano, + a few leaves extra
for serving Preheat the oven to 150 °C / 300 °F.
:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil handful
of fresh basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2
cup tomato sauce — I used homemade 1/2
cup (120 ml) red
wine 3 tablespoons water 1/2
cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2
cup (120 ml) boiling water
for 10 minutes.
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2
cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red
wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest
of 1 lemon Mint leaves
for garnish
-- Substituted red
wine for a few glugs
of red
wine vinegar mixed with water (to make the requested 1
cup).
For the red
wine, I swapped in 1/4
cup of white
wine vinegar and 3/4
cup of apple juice plus 1 tbsp sugar.
They are hard and crunchy because they are twice - cooked («bis» is Italian
for twice and «cotti» means cooked) and perfect
for dipping in a
cup of tea or coffee (although apparently true Italians only dip them in Vin Santo, a sweet dessert
wine, not coffee).
1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4
cup tomato paste 1/2
cup French lentils, soaked
for at least 8 hours and drained 2
cups marinara sauce 6
cups vegetable stock 1 heaped
cup small - diced vegetable
of choice (see headnote) 4
cups chopped greens
of choice (roughly one bunch — I used a mixture
of lacinato kale and dandelion) 1 teaspoon red
wine vinegar sea salt & ground black pepper, to taste
1 1/2 pounds ground pork 1/4
cup dry white or red
wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2
cups whole almonds 4 large free - range organic eggs 1 1/2
cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2
cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey,
for drizzling Fresh berries
of any type,
for garnish A splash
of Amaretto
For the marinade: 1
cup vege stock 2 tbsp rice
wine vinegar 3 tbsp tamari 3 tsp fresh ginger, minced 4 cloves garlic, minced 2 1/2 tbsp curry powder 1/4 tsp cumin pinch
of ground coriander
For the soup: 1 t oil
of your choice 3 large cloves garlic, chopped 1 onion, chopped 1 red bell pepper, chopped 850 g (~ 7 1/2
cups 1 inch cubes) chopped pumpkin 1
cup white
wine (or vegetable broth) 4
cups vegetable broth 1 T curry powder
of your choice (I used a mild version) 1 t smoked sweet paprika freshly ground pepper and additional salt to taste
-- our weekend was spent over some
wine (drunk by the mr., not meee) and some homemade peanut butter
cups — my latest recipe which will show up on the blog soon (
of course, they needed to be «taste tested» 3 times and I just kept making more and more... because there was never enough to keep
for my recipe photo shoot;)
Ingredients
for 1
cup of salad dressing: 1/4 C white
wine vinegar or 3 T lemon juice / 1 t Dijon mustard / 1
cup or more finely chopped fresh herbs, a combination
of 2 or 3
of the following: chives, oregano, marjoram, sage, sorrel, tarragon.
2 pounds mussels 1 clove garlic, minced 4 shallots, minced 2 sprigs fresh thyme 3 tablespoons olive oil 2 tablespoons butter 2/3
cup dry white
wine 1/3
cup water 1/4
cup minced celery 1/4
cup chopped carrot 5 tablespoons minced fresh parsley, plus more
for garnish 1 bay leaf 1/2 teaspoon freshly ground black pepper Pinch
of cayenne paper 3/4
cup fresh cream 1 lemon, cut into quarters,
for garnish
Stuffing 1 1/2
cup / 300 g uncooked millet or white quinoa 1 large knob
of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white
wine or water 1 tsp dried thyme sea salt and pepper 1
cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds
for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little
for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little
for serving
Ingredients: 1 Tbsp olive oil 1 clove garlic, minced 1 Tbsp sake or white
wine (optional) 1
cup quinoa 4
cups assortment
of mushrooms, sliced 1 Tbsp tamari 1/2 tsp salt Fresh parsley
for garnish, chopped
Add remaining 1/4
cup of olive oil to the pan, along with the red
wine vinegar, remaining tablespoon
of Dijon mustard, honey, and 2 tablespoons
of water, stirring to combine and cooking
for 1 minute more.
After cooking the onions
for a total
of 20 minutes, add 1/2 teaspoon
of dried thyme, 1/2 teaspoon
of dried parsley, season with sea salt and freshly cracked black pepper, and add 1/2
cup of white
wine, turn the heat to a medium - high and mix everything together and cook
for about 2 minutes, then add the 3 1/2
cups of vegetable stock into the stock pot and mix it all together, once the stock begins to boil lower the heat to a LOW and let it simmer
for exactly 15 minutes
Add all the ingredients
for the sauce except
for the corn syrup in another pot: 1 1/2
cups water, 3 Tbsp soy sauce, 3 Tbsp Sugar, 2 Tbsp cooking
wine, 1/2 Tbsp minced garlic, 1 tsp salt, 2 pinches
of black pepper, and 2 pinches
of ginger powder.
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1
cup dry white
wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2
cup vegetable broth 1
cup loosely packed fresh cilantro 1/4
cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice
of 1 lime Avocado slices
for garnish
Ingredients
For the Beef - 5 lbs chuck roast - 1 medium sized onion, finely diced - 3 large carrots, peeled and finely diced - 3 celery stalks, finely diced - 5 garlic cloves, minced, - 1/2 a bottle of red wine - 3 cups of beef broth (or enough to cover the beef in the pot)- Salt and pepper to taste - 1 lb crimini or white mushrooms (sliced)- Flat leaf parsley for garnish For the parsnips - 3 large large parsnips, diced - Half and half or heavy cream (enough to cover the parsnips in the pot)- salt to ta
For the Beef - 5 lbs chuck roast - 1 medium sized onion, finely diced - 3 large carrots, peeled and finely diced - 3 celery stalks, finely diced - 5 garlic cloves, minced, - 1/2 a bottle
of red
wine - 3
cups of beef broth (or enough to cover the beef in the pot)- Salt and pepper to taste - 1 lb crimini or white mushrooms (sliced)- Flat leaf parsley
for garnish For the parsnips - 3 large large parsnips, diced - Half and half or heavy cream (enough to cover the parsnips in the pot)- salt to ta
for garnish
For the parsnips - 3 large large parsnips, diced - Half and half or heavy cream (enough to cover the parsnips in the pot)- salt to ta
For the parsnips - 3 large large parsnips, diced - Half and half or heavy cream (enough to cover the parsnips in the pot)- salt to taste
1 - 1/2 pound Flank Steak, Trimmed
Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
Of Fat And Sliced Very Thin Against The Grain 1/2
cups Low Sodium Soy Sauce 3 Tablespoons Rice
Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Pac
Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash
of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of white
wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Pac
wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package
of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper,
For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Package
Ingredients: 3 tablespoons olive oil or bacon drippings 1
cup thinly sliced onion 1 teaspoon salt 1 1/2
cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1
cup thinly sliced celery 1
cup thinly sliced carrots 1/2
cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1
cup dry white
wine 1 1/2 -2 quarts
of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley —
for garnish
The recipe calls
for a quarter
cup of dry red
wine — the one we used was so dark it almost gave the broth a purplish hue!
Remove from the oven (careful the pan will be HOT) and add the remaining
cup of stock, the
wine (or more stock), Parmesan, remaining tablespoon
of butter, kosher salt, and freshly ground black pepper and stir vigorously
for several minutes.