INGREDIENTS
4 swordfish steaks, 1⁄2-inch thick
1⁄2 cup flour
Kosher salt and freshly ground black pepper
6 tablespoons olive oil, divided
Juice of 2 lemons
Zest of 1 lemon
1⁄3 cup minced fresh parsley
1⁄4 cup capers, rinsed and drained

INSTRUCTIONS
In a baking dish, stir together flour, salt and pepper. Pat the fish dry, then lightly coat them with the flour mixture. In a large skillet, heat 4 tablespoons of olive oil on medium. When oil is almost smoking, add the fish and cook 3 to 4 minutes per side. Remove the fish and place on warm platter; cover with paper towels.
Quickly discard all the oil in skillet and add remaining 2 tablespoons oil to the skillet. Add the lemon juice, zest, parsley and capers and bring mixture to a boil. Serve sauce with fish.

Makes 4 servings.

 

INGREDIENTS
4 sirloin or New York steaks,
1⁄2- to 3⁄4-inch thick, 6 ounces each
Coarse sea salt
3 tablespoons coarsely ground fresh black pepper
1 to 2 tablespoons olive oil
1 cup Lorenzi Estate Heritage Red
2 tablespoons butter

INSTRUCTIONS
Pat the steaks dry. Sprinkle with salt and pepper, pressing
pepper into surface with your hands. Set aside.
Heat oil in a large skillet on medium-high heat, until skillet
just starts to smoke. Carefully place steaks in skillet. Cook
about 3 minutes on the first side, then turn steaks over and
cook the second side until deep brown, about 3 minutes for
medium rare. To test for doneness, press meat with back of knife. If firm, meat is probably done. Transfer steaks to a platterand tent with foil.
Pour fat out of skillet and add wine. Cook on medium heat
for about 7 minutes or until wine reduces to about 1/4 cup.
Scrape bits off bottom and whisk in butter. Drizzle sauce over steaks and serve.
Makes 4 servings.

 

INGREDIENTS
1⁄2 pound fettuccine, cooked according to package directions
3oz. dried porcini mushrooms
1 cup beef broth
3 tablespoons butter
1 cup chopped onion
1 pound Italian sweet sausage, crumbled
1⁄2 cup Lorenzi Zinfandel wine
2 teaspoons tomato paste
1 (15 oz.) can diced Italian tomatoes, drained
1⁄4 teaspoon ground nutmeg
1⁄4 cup milk
Salt and pepper to taste
Grated Parmesan cheese for topping (optional)

INSTRUCTIONS
Soak the mushrooms in beef broth for 30 minutes. In a large skillet heat the butter on medium. Add the onion and cook for 3 to 4 minutes. Add sausage and cook for 5 to 6 minutes. Add wine, mushrooms with broth, tomato paste and tomatoes. Stir to mix well. Bring to boil, reduce heat to simmer and cook for about 45 minutes, stirring occasionally. Stir in the nutmeg and milk, and cook for 10 minutes. Taste for salt and pepper. Remove and mix with pasta. Top with grated Parmesan cheese if desired.
Makes 4 to 6 servings.

 

INGREDIENTS

CAKE
2 cups all-purpose flour
3⁄4 cup cocoa
1 teaspoon baking soda
1 teaspoon baking powder
11⁄4 cups sugar
2⁄3 cup water
2 teaspoons instant espresso or coffee granules
1⁄2 cup olive oil
1 cup whole milk
3 eggs, slightly beaten
1⁄2 cup applesauce
1⁄2 cup semisweet chocolate chips, chopped
FROSTING
3⁄4 cup semisweet chocolate chips
2 teaspoons instant espresso or coffee granules
2 tablespoons butter, chopped
1⁄3 cup water
1⁄3 cup cocoa powder
3 cups powdered sugar
1⁄3 cup whole milk
1 teaspoon vanilla

 

INSTRUCTIONS

Preheat oven to 350°F. Prepare two 9-inch round cake pans by spraying lightly with nonstick cooking spray and dusting lightly with flour, shaking out excess. Set aside. To make the cake: In a large bowl, sift together flour, cocoa, baking
soda and baking powder, set aside. In a medium saucepan, combine sugar, water, espresso granules, olive oil and milk. Cook on medium heat until sugar and espresso granules dissolve. Whisk into dry ingredients. Fold in eggs, applesauce and chocolate chips. Divide batter between the two prepared baking
pans and bake for 30 to 35 minutes or until toothpick inserted in the center
comes out clean. Let cake cool on racks.

To make frosting: In a small pot, combine chocolate chips, espresso granules, butter and water. Cook on medium heat, stirring, until dissolved. In a large bowl, combine cocoa, powdered sugar, milk and vanilla. Beat with an electric mixer while gradually pouring in chocolate mixture. When well mixed, cover and refrigerate 45 to 50 minutes before frosting and assembling cooled cake layers. (If frosting is refrigerated for longer than 50 minutes, let sit at room temperature until spreadable.) For a festive touch, decorate the frosted cake with chocolate curls and holiday
candies. To make chocolate curls, peel a chocolate bar with a potato peeler.
Makes 12 servings