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Favorite wines to sip with dinner

Growing up, I was accustomed to two different wines that were very popular in Greece then and today. A white (dry wine) “Rechina” and a red sweet wine “Mavrodaphne” and of course the popular liquor “Ouzo,” which has a liquorice flavor. Ouzo comes in a clear color and if you add ice cubes or water, it turns to a milky color. Be careful because Ouzo has a kick to it if you over do the amount you consume.

If you order ouzo at a taverna, it is always served with a small plate of hors d’oeuvres of feta, olives, salami and so on.

Sharing a funny story about a local dentist and friend of ours that had never tried ouzo before and was set on trying it — so we gave him a small amount in a glass and offered to dilute it some with water or ice cubes, but he insisted on taking it straight. Needless to say, that was probably his last experience with ouzo after he broke into a sweat, his face turning fire engine red and smoke coming out his ears as we all died laughing and telling him, “we told you so!”

It is fascinating to visit a wine shop and see so many many different varieties and prices of wines. The most I have heard of anyone paying for a bottle of wine is a friend of ours that paid over $1.000 for one bottle of wine. My question to them was, “what is the wine made of…gold?” I personally cannot tell the difference between a bottle of wine that cost $15 from one that cost $100, however I am not an expert on wines. I personally drink Moscato — Riesling or white Zinfandel, and of course, Asti which is my favorite, but then all in moderation.

Many people smell the glass of wine and are able to tell if it is a good wine or not. I prefer to taste it then I am 100 percent sure.

Information for you wine drinkers:

* A meal without wine is called breakfast.

* Simple rule of thumb: If it tries to eat us then serve with red wine. If it runs away from us, serve with white wine.

* If one glass of wine is good for you, then just imagine what a whole bottle could do..

* I was told that I could make ice cubes with leftover wine, which confused me…Is there such a thing as leftover wine?

Until next week, stay safe!

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Eggplant Rollatini

For the eggplant:

3 medium eggplant, sliced 1/2 inch thick lengthwise

1 25.5-ounce jar tomato basil pasta sauce

For the filling:

2 15-ounce containers part-skim or whole milk ricotta cheese

1 16-ounce package shredded mozzarella and provolone cheese blend

3/4 cup grated Parmesan cheese

2 teaspoons California-sytle garlic pepper with red bell and black pepper

1/4 cup minced fresh flat-leaf parsley

2 large eggs, lightly beaten

Preheat oven to 425. Spray a 9×13 baking pan with cooking spray. For the eggplant, place a wire cooling rack over a rimmed baking sheet. Lightly salt the eggplant slices on both sides and place them on the rack. Let sit for 10 minutes, then blot to remove excess moisture. Dry the baking sheet and spray with cooking spray. Bake on the baking sheet for 10 minutes. Remove from oven and set aside to cool. Reduce oven to 375. For the filling, in a large mixing bowl, mix the ricotta cheese, 2 cups of the mozzarella blend, 1/2 cup of the Parmesan cheese, garlic seasoning and parsley. Stir in eggs. Place 1/4 cup of the cheese mixture on the wide end of an eggplant slice and roll up tightly. Place each in the prepared baking ban, seamside down about 1 inch apart. Spoon some of the pasta sauce on top. Sprinkle with the remaining 2 cups mozzarella blend and the Parmesan cheese. Bake for 20-25 minutes or until the cheese melts and turns golden brown. Serve hot or at room temperature.

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Tomato Basil Capellini

1/4 cup extra virgin olive oil

12 cloves garlic

1 28-ounce can petite diced tomatoes

1 teaspoon kosher salt

12 fresh basil leaves, torn into pieces

1 16-ounce box capellini or angel hair pasta, cooked according to package directions

1 cup part-skim ricotta

2 teaspoons Italian seasoning

1/2 cup Parmesan cheese

In a medium skillet over medium-high heat, heat 2 tablespoons olive oil. Add garlic and cook until cloves are golden brown. Add the tomatoes and simmer uncovered for 5 minutes. Add the salt and torn basil. Toss the sauce with pasta. Place ricotta in a microwave-safe container and stir in Italian seasoning. Cover and microwave on high for 1 minute or until heated through, stirring after 30 seconds. Place pasta on serving plates and spoon 1/4 cup ricotta in the center. Sprinkle with Parmesan cheese and drizzle remaining 2 tablespoons olive oil over cheese.

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Crab Fra Divaolo

2 tablespoons extra virgin olive oil

1 yellow onion, chopped

2 tablespoons chopped garlic

2 28-ounce cans crushed tomatoes

1 can tomato paste

1 3/4 cups water

1 bay leaf

1 package fresh basil, coarsely chopped

1 teaspoon crushed fennel

1 teaspoon red pepper flakes

2 pounds fresh or frozen king crab legs, meat removed, large shells reserved

salt

1 pound thick spaghetti, cooked according to package directions

In a stockpot over medium high heat, heat the oil. Add onion and garlic; cook for 5 minutes. Add tomatoes, tomato paste, water, bay leaf, fennel and red pepper flakes and bring to boil. Add reserved shells and simmer, uncovered, 30 minutes. Remove shells, add crabmeat and simmer 30 minutes. Remove and discard bay leaf before serving sauce with pasta.

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