Hello M. Alexandra

Wine Château Lamothe is a wine of type 85 % Sémillon, 10 % Sauvignon blanc, 5 % Muscadelle it's from France country and the vineyard is sauternais. This wine is in category: Negociant, Producteur, recoltant, viticulteur. Visite, dégustation, vente à la propriété. expéditions. vente en primeur.

Hi, my name is Patti

How to make kotopoulo me elies (chicken casserole with olives)? Simple! Kotopoulo me Elies (Chicken Casserole with Olives)1 broiler-fryer chicken3 tablespoons olive oil2/3 cup red wine1 stick cinnamon3 cloves2 whole allspice1 bay leaf1 (14 ounce) can tomatoes16 black or green olivesSalt and pepper, to tasteWash and dry chicken; season with salt and pepper and fry in the olive oil. Pour wine into the pan, add spices, bay leaf and tomatoes. Cover and simmer for 1 hour or until the meat is tender. Add olives the last 10 minutes, by which time the sauce should be thick. Serve with rice or pasta.

How to make Red Thai Curry? Simple! Red Thai Curry (Gaeng Peht Gai)2 (14 ounce) cans coconut milk, unshaken2 teaspoons to 1 tablespoon red curry paste, or to taste1 pound boneless, skinless chicken*, cut into chunks1 small onion, cut into chunks3 tablespoons fish sauce2 tablespoons palm sugar or light brown sugarGinger (optional)**Garlic (optional)**Lemon grass (optional)**Bamboo Shoots (optional)***Eggplant (optional)***Potato (optional)***Sweet potato (optional)***Green beans (optional)***1/4 cup fresh basil leaves (garnish)Fresh lime juice (garnish)Jasmine or sticky riceCarefully open cans of coconut milk, spoon thick coconut cream from top and put into wok, frying pan or medium saucepan. Heat over medium-high heat until bubbly. Add curry paste and stir-fry 2 to 3 minutes or until an oily sheen comes to the surface. Optional additions: If adding garlic, ginger, and lemon grass to enhance the curry, add with curry paste.Add chicken, stir to coat with curry paste, and fry 2 minutes over medium-high heat. Add remaining coconut milk from cans, along with onion. Optional additions: If adding other vegetables, add with coconut milk.Simmer gently 15 minutes or until chicken and onion are cooked. Add fish sauce and palm sugar and stir until sugar is dissolved.Stir in fresh basil leaves and lime juice to taste. Serve with jasmine rice or sticky rice. Yields 4 servings.* To substitute for chicken use: 1 pound shrimp, peeled and deveined, or 1 pound pork or beef, cut into thin slices; or 1 pound firm white fish, cut into serving-size pieces.** Add one or more of the following herbs to curry paste and stir-fry: 2 cloves garlic, crushed; 2 slices ginger, crushed; 1 stalk lemon grass, peeled and sliced diagonally, using lower third of stalk only. Remove whole spices before serving.*** Add one or more vegetables to curry with coconut milk just before simmering: One 8-ounce can drained, sliced bamboo shoots; 1 small eggplant, diced; one potato or sweet potato, parboiled and cut into chunks; fresh green beans.

Hi, my name is Marianne