Coquilles Saint-Jacques Scallops on a nest of sauteed mushrooms topped with a rich cream sauce and buttery bread crumbs.

I used Tilia Torrontes 2010, an aromatic white from Argentina, in the sauce. The wine would also be a terrific pairing for this appetizer. serves 6 For the mushroom duxelles: 2 tbsp butter 2 shallots, finely minced 4 cups cremini mushrooms, very finely chopped 1/4 tsp salt 1/8 tsp pepper 2 tbsp Cognac 1 tbsp chopped parsley For the sauce: 2 tbsp butter 1 shallot, minced 2 tsp flour 2/3 cup dry white wine 1/2 cup clam juice or fish stock 3 tbsp whipping cream 1 tsp lemon juice For the topping: 1 tbsp melted butter 2 tbsp fresh chopped parsley 6 tbsp panko or bread crumbs For the scallops: 1 tbsp butter 1 tbsp olive oil 6 large scallops pinch of salt and pepper

Make the duxelles. In a skillet melt the butter and add the shallots. Saute over medium high heat until soft. Add the mushrooms and season with salt and pepper. Saute until the mushrooms have released most of their liquid. Add the Cognac and deglaze if necessary. Continue to saute until all the alcohol has evaporated. Remove from heat and add the chopped parsley. Distribute the mushrooms evenly in the bottom of 6 small ramekins that have been buttered. Make the sauce. In a small saucepan melt the butter and heat until foaming. Add the shallot and cook until soft. Sprinkle over the flour and whisk to combine. Continue to cook for another 2 minutes. Add the wine and bring to a boil. Continue to boil until reduced by half. Add the clam juice, stirring, until the sauce is thickened. Remove from heat and add the whipping cream and lemon juice. Season to taste.

Make the topping: In a small bowl combine the melted butter, parsley and panko. Sear the scallops: Heat the butter and olive oil in a large saute pan. Season the scallops and sear one minute per side to brown. Do not cook completely. Place one large scallop on top of the mushroom duxelles and top with some of the sauce. Sprinkle some of the panko topping over each. Arrange the ramekins on a baking tray and set under the broiler until golden brown and bubbly, about 2 to 3 minutes. Serve immediately.

Fig and Blue Cheese Salad with Proscuitto, Walnuts and Port Vinaigrette serves 6 2 cups ruby Port 1 shallot, minced 1 cup whole dried figs, remove stems 3 tbsp red wine vinegar 1/4 cup grapeseed oil salt and pepper

6 slices proscuitto 12 cups salad greens 3/4 cup crumbled blue cheese (Roquefort) 3/4 cup walnut halves, toasted In a medium saucepan combine the port, shallots and figs and bring to a boil. Reduce to simmer and cook until the liquid is reduce to about 1/2 cup (about 10 minutes). Strain the liquid into a large bowl, reserving the figs, and allow both to cool. Once cooled, whisk in the red wine vinegar and then the grapeseed oil until emulsified. Season with salt and pepper and adjust acidity if necessary. Slice the poached figs into quarters and set aside. On a parchment lined baking sheet arrange the proscuitto in a single layer and bake in a 375 F oven until crispy, about 8 to 10 minutes. In a large bowl toss the greens with a small amount of the dressing and then arrange salad on 6 plates. Top with the poached fig pieces, some toasted walnuts, blue cheese and a slice of proscuitto crumbled over top. Drizzle a bit more dressing over top. **You will have extra dressing Red Wine Pasta with Walnut Pangritata, Parmesan and Parsley The pasta is simmered in wine before tossing it with garlic and chili olive oil. This method infuses the dish with the complex flavours in the wine. I used a full bodied red, Alamos Cabernet Sauvigon 2010, which has lots of blackberry flavours and notes of toasty oak. serves 6 for the Pangritata: 3 tbsp olive oil 1 clove garlic, minced

1/4 tsp chili flakes (optional) 1/3 cup panko 1/2 cup toasted chopped walnuts 1/4 tsp salt for the pasta: 1 bottle dry red wine 8 cups water 1 tsp salt 1/2 lb. spaghetti 2 tbsp olive oil 2 cloves garlic, minced 1/4 tsp chili flakes (optional) 1/2 tsp salt 3/4 cup fresh grated Parmesan 1/2 cup chopped Italian parsley Make the Pangritata: In a large heavy skillet heat 3 tbsp olive oil and add the garlic and chili flakes. Cook over moderate heat about 1 minute. Add the panko and continue to cook, stirring, until the bread crumbs are golden and toasted. Remove from heat. Season the salt and add the toasted walnuts. Set aside in a bowl. Do not wash the skillet. In a large pot bring the red wine and water to a boil. Add the salt and then the spaghetti and continue to cook until the pasta is al dente. Reserve 1/2 cup of the red wine/ pasta water and strain off the rest. In the skillet used to make the Pangritata, heat the remaining 2 tbsp olive oil over moderate heat and add the garlic, chili flakes and 1/2 tsp salt. Cook for 1 minute or until fragrant. Using tongs, add the cooked pasta to the large skillet, turning to coat with the garlic oil. At this point, you may add some of the reserved red wine / pasta water to create a sauce. Once combined, check for seasoning. Remove from heat and add the chopped parsley and Parmesan.

Divide pasta between 6 plates and top each serving with a generous sprinkle of the Pangritata. Pass extra Parmesan at the table. Wine Poached Salmon with Truffle Cream Sauce Poaching salmon in white wine is a delicious and healthy method of cooking. Delta Sauvignon Blanc 2010 from Marlborough was used as both the poaching liquid and in the sauce. serves 6 For the sauce: 1 1/2 cup dry white wine 1/3 cup finely minced shallots 1 tsp rehydrated black truffles, finely chopped 1 cup whipping cream 1/2 tsp salt 1/8 tsp pepper 5 drops truffle oil For the mushrooms: 1 tbsp butter 1 tsp olive oil 3 cups sliced mushrooms, combination of shiitake and cremini 1 tbsp fresh chopped Italian parsley For the salmon: 2 cups dry white wine 1 cup water 1/2 tsp salt 2 shallots, sliced 1 lemon sliced 4 sprigs parsley 1 1/2 lb. salmon fillet

Make the sauce: In a saucepan combine the white wine and shallots and bring to a boil. Reduce to simmer and continue cooking until the mixture has reduced by half (about 12 minutes). Add the truffles and cream. Bring back to a boil. Reduce to simmer and continue to cook until the sauce has thickened. Season with salt and pepper. Remove from heat and whisk in the truffle oil. Make the mushrooms: In a large skillet heat the butter and olive oil and then add the mushrooms. Saute until the mushrooms have released most of their liquid. Season with salt and pepper. Add the parsley and set aside. Poach the salmon: In a large skillet, arrange the shallot and lemon slices on the bottom. top with the parsley sprigs. Gently pour over the wine and water. Bring the liquid to a boil, reduce to simmer. Arrange the salmon fillet, cutting for fit if necessary. Season with salt and pepper. Cover with a tight fitting lid and let gently simmer for 8 to 10 minutes or until salmon is just cooked through. Divide salmon among 6 plates, top salmon with the white wine truffle sauce and garnish with the sauteed mushrooms. Red Wine Chocolate Bundt Cake with Raspberry Compote Red wine is incorporated into the cake batter and also reduced down to create a syrupy sauce with raspberries. A red wine with ripe red fruit and vanilla aromas such as Grant Burge Barossa Vines Shiraz 2009 would be a great choice. serves 12 2 cups flour 3/4 cup Dutch cocoa 1 1/4 tsp baking soda 1/2 tsp salt 3/4 cup butter, softened 1 3/4 cup sugar

2 eggs 1 tsp vanilla 1 1/4 cup red wine 1 cup bittersweet chocolate chips 1 1/2 cup red wine 1/2 cup sugar 2 pints raspberries vanilla ice cream or whipped cream Preheat oven to 350 F. Butter and flour a bundt pan. Sift together the flour, cocoa, baking soda and salt. With an electric mixer, cream together the softened butter and sugar. Beat until light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time and then the vanilla. Beat for another 2 minutes. Using a wooden spoon or spatula, fold in one third of the sifted dry mixture, followed by half of the red wine. Continue with remaining third dry, then red wine, followed by the last third of dry. Fold together until just combined. Add the chocolate chips. Spread the batter in the prepared bundt pan and bake for 50 to 55 minutes or until a skewer inserted in cake comes out clean. Let cool before turning onto a rack. Make the raspberry compote: Heat the red wine and sugar together and bring to a rolling boil. Reduce to simmer for 10 minutes. The liquid should be reduced by about half. Let cool slightly and add the raspberries. Serve the cake topped with raspberry compote and vanilla ice cream.