Wine and Dine with Eric Scott

Fresh Strawberry Vinaigrette Dressing

Just got back from my local farm stand and look at the strawberries! Here’s a quick recipe for fresh strawberry vinaigrette dressing that is perfect for a spring mix salad. Shopping List: 8oz fresh strawberries 2tbsp apple cider vinegar 2tbsp olive oil 2tbsp raw honey 1/2tsp salt

Hello, everyone, and Happy Monday! Nothing cures the Monday blues like a decadent dinner! We just got our latest farm box, and inside was some amazing asparagus. Nothing compliments better than a classic hollandaise. Skip powder mixes and shortcut blender recipes and learn the simple easy way to make this classic sauce from scratch. You’re shopping list: 4 fresh egg yolks 1 stick of butter 1 tbsp fresh squeezed lemon juice Pinch of salt Pinch of cayenne

Henry and I are thrilled to be back cooking with you this week, and we have a decadent treat for you on this Foodie Friday! So many of you have written to us on Facebook and instagram with suggestions of what to make next. Mary Ann suggested one of my favorites: Lobster Mac n Cheese! I know some will think it’s a waste of lobster to cover it in cheese and macaroni, but if you’ve never had it, trust me, you’ll love it! I’m using a mild Irish cheddar and a sweet and salty gruyere. The two balance perfectly with the sweet lobster meat. For pasta, I prefer a medium shell to catch all the creamy melted cheese. And a dash of Old Bay seasoning adds a nice kick that rests just under the cheese. Below is your shopping list, then watch the video to see how we put it all together! Shopping List: 1 lb dried pasta (prepare by package directions) 4 cups grated mild Irish cheddar 2 cups grated gruyere 1 lb chopped lobster claw meat (reserve a couple claws for garnish) 1 tbsp (each) salt and pepper 1 tbsp (each) garlic and onion powder 1 tbsp Old Bay Seasoning Fresh chives (for garnish)

If you’re looking for a decadent dish to serve on Valentine’s day, or any day, this Lobster Risotto will leave them saying “WOW!” Our Official Lab Taster, Henry, and I have simplified this recipe to make it relatively quick and easy for any home cook. This risotto is rich and buttery and is the perfect compliment to tender pieces of lobster. You can use lobster tails in this dish, but I prefer the claw and knuckle meat. It’s texture and sweet flavor is the perfect complement to the buttery risotto. Some lobster risotto can have an overpowering seafood or fishy taste. To remedy this, I’ve eliminated the addition of seafood stock or clam juice. If you like more of a seafood taste, you can add a ½ cup of seafood stock or boil some lobster shells in the chicken stock before adding it to the rice. I will add some light sherry and a dash of Old Bay to highlight the lobster. Many home cooks shy away from making risotto, believing it is difficult and time consuming. However, once you master the basic technique, you can customize it in so many ways! Your shopping list is below, then watch the video as Henry and I show you how its done! Shopping List: 8 oz chopped cooked lobster meat (claws and knuckles) (or two 6 oz tails (broiled) 1 cup arborio rice 4 ½ cups chicken stock ½ cup light sherry 2 tbsp minced garlic 3 tbsp unsalted butter 2 shallots (minced) ½ cup pecorino romano cheese (grated) 1 tbsp Old Bay seasoning ½ cup green peas Chopped chives (for garnish)

Sometimes a kitchen mistake can lead to a delicious new dish. That is how burger fingers were born in my kitchen. My Official Lab Taster, Henry, and I wanted a burger, but we didn't have any rolls. So we slapped a couple burgers on the grill, melted a big slab of swiss cheese over top, then sliced them into strips. We then added some hand cut truffle fries and a spicy bleu cheese for dipping, and you have the perfect finger food for your next party! The burgers are best done on the grill, and you'll want to use a lean beef. In this recipe, I'm using 90% lean ground sirloin. Ground beef with a higher fat content will shrink, and will not have he proper texture for finger food. You will also want to cook them medium-well, so they don't fall apart when you slice them. For the fries, we're using some White Truffle oil combined with avocado oil. When using truffle oil, keep in mind a little goes a looong way. If you use too much, the flavor will be overpowering. We'll balance the truffle with some salt and Herbs de provence, which is a delicious blend of Savory, Rosemary, Basil, Marjoram and Thyme. (This should be a staple on any kitchen) To cut the fries, use a mandolin slicer or a sharp knife. I show you both techniques in the video. I'm using my air fryer for the French fries, but you can also bake them in the oven or use a traditional oil fryer. It's another Lab Tasted and Lab Approved recipe from our kitchen to yours! Please like and share so we can continue to grow our culinary community! Your shopping list is below, then watch the video to see how its done! Shopping List: Burgers 4 3/4 inch thick lean ground beef burgers (90% lean) 1 tbsp. salt 1 tbsp. black pepper 1 tbsp. garlic powder 1 tbsp. chipotle pepper Fries 4 medium size russet potatoes (sliced into 1/4 inch strips) 1/4 cup avocado oil 1 tsp. white truffle oil 1 tsp salt 1 tsp Herbs de provence Bleu Cheese Dip 1 cup sour cream 1 cup crumbled bleu cheese 1 tbsp. cayenne pepper 1 tbsp

Super Sunday will be here soon! If you are planning a party, Henry and I have a wing recipe that will blow your guests away! Growing up in the Buffalo area, I have had the best wings in the world. I’ve learned the best techniques and recipes for wings, and modified them a bit to my tastes over the years. The biggest change in this recipe is the way you cook the wings. They are now deep fried. They are air fried. I’m not a huge fan of cooking gadgets, because I prefer doing things a traditional way. When I was given an air fryer about a year ago, it sat in the box for weeks before I tried it out. Now I love it! I’ve fried just about everything including fish and chips and even a steak. I don’t even use my deep fryer anymore. The biggest test: could it make a tender but crispy wing. The answer is YES! Use fresh (not frozen wings pieces) and set your air fryer at 400-degrees. Fry for 15 minutes, then turn and fry another 5 minutes. Remove and toss immediately with the sauce. Today, I’m giving you my personal wing sauce recipe, as well as my recipe for a spicy homemade Bleu cheese dressing. (NEVER serve wings with ranch!) Please like and share these videos so we can continue to build our culinary community! Your shopping list is below, then watch the video to see how its done! Shopping list: (For 20-30 chicken wing sections) Hot Sauce: 1 cup Frank’s Red Hot sauce 1 tsp dark chili powder 1 tsp smoked paprika ½ tsp cayenne pepper (or more for more heat) ½ tsp chipotle pepper 1 tsp Old Bay seasoning For Bleu Cheese: 1 ½ cup sour cream 1 cup bleu cheese crumbles 1 tsp cayenne pepper

Henry and I are back for the New Year and excited to keep cooking with you! Whenever I see French onion Soup on the menu at a restaurant, I HAVE to order it. Often, I am disappointed. It frequently tastes like soggy onions in a flavorless beef broth. That’s not the way my mother used to make it. For this Foodie Friday, Henry and I are going to share with you my mother’s basic recipe that my fiancée, Sandra, and I have modified to make one of the best French onion soup recipes we’ve ever tasted. Rich, complex and flavorful, this soup is delicious! Starting with the sweetness of caramelized onions, the rich beef broth has undertones of fresh thyme and pairs perfectly with melted swiss or provolone cheese. It’s the perfect warm-up on a cold winter day! Shopping list: Soup at least four cups sliced yellow onions 1 stick butter 2 tbsp olive oil four cups beef stock 1 cup white wine 2 tbsp. minced garlic 3-4 sprigs fresh rosemary 2 bay leaves salt to taste Sliced provolone and swiss cheese Croutons 6-8 slices French bread (about 1/4 inch thick) 4 tbsp. olive oil 2 tbsp. garlic powder 1 tsp salt 1 tsp Italian seasoning

Foodie Friday Outtake: Henry and I have so much fun shooting these videos, but sometimes I forget he’s a 100-pound yellow lab. Yikes! He’s tearing up the place! (He’s such a GOOD BOY!). 🤣🤣🤣

Merry Christmas and happy holidays from Henry and me! Thank you for your support and we look forward to sharing even more great recipes in the new decade!

Henry and I are excited to share a delicious slow cooker recipe that is one of our all-time favorites. Beef short ribs are an absolute delight, but can be tricky to roast in the oven. Here is my recipe for fall-off-the-bone short ribs braised in your slow cooker. The ribs are tender and flavorful, and they leave behind a savory broth that can be thickened to create gravy, or spooned as-is over the meat. Don’t rush this dish. Low and slow is the key to tender short ribs, so plan accordingly. Short ribs can be pricey, but ask your butcher to keep an eye out for specials. When they do go on sale, I buy a bunch and stick them in my freezer. You can serve these ribs with roasted or mashed potatoes, rice or pasta. You can even add carrots and whole potatoes to the slow cooker and create a pot-roast style meal. For this recipe, I'm serving the ribs with mashed cauliflower. Healthier and less starchy than potatoes, fresh herbs and a little butter make the cauliflower creamy and delicious. As always, your shopping list is below, then watch the video to see how it is made. Shopping List: Ribs: 4 pounds beef short ribs (fat trimmed) Salt and pepper Olive oil 4 cloves garlic (minced) 1 large shallot (chopped) 1 sprig fresh rosemary 2 cups beef stock 1 cup red wine 2 tbsp Worcestershire sauce Mashed Cauliflower: 1 large head cauliflower (cut into florets. Leaves and tough stems removed) 1 tsp fresh rosemary (chopped) 1 tsp fresh parsley (chopped) 1 tsp fresh thyme (chopped) 1 tsp salt 1 tsp pepper 2 tbsp butter

On this episode of Foodie Friday: Henry and I are excited to share a delicious slow cooker recipe that is one of our all-time favorites. Beef short ribs are an absolute delight, but can be tricky to roast in the oven. Here is my recipe for fall-off-the-bone short ribs braised in your slow cooker. The ribs are tender and flavorful, and they leave behind a savory broth that can be thickened to create gravy, or spooned as-is over the meat. Don’t rush this dish. Low and slow is the key to tender short ribs, so plan accordingly. Short ribs can be pricey, but ask your butcher to keep an eye out for specials. When they do go on sale, I buy a bunch and stick them in my freezer. You can serve these ribs with roasted or mashed potatoes, rice or pasta. You can even add carrots and whole potatoes to the slow cooker and create a pot-roast style meal. For this recipe, I'm serving the ribs with mashed cauliflower. Healthier and less starchy than potatoes, fresh herbs and a little butter make the cauliflower creamy and delicious. As always, your shopping list is below, then watch the video to see how it is made. Shopping List: Ribs: 4 pounds beef short ribs (fat trimmed) Salt and pepper Olive oil 4 cloves garlic (minced) 1 large shallot (chopped) 1 sprig fresh rosemary 2 cups beef stock 1 cup red wine 2 tbsp Worcestershire sauce Mashed Cauliflower: 1 large head cauliflower (cut into florets. Leaves and tough stems removed) 1 tsp fresh rosemary (chopped) 1 tsp fresh parsley (chopped) 1 tsp fresh thyme (chopped) 1 tsp salt 1 tsp pepper 2 tbsp butter

On this episode of Foodie Friday, Henry and I are cleaning up the last of the Thanksgiving leftovers with one of my mom's classic recipes: Turkey ala King. Growing up in a large family, mom was always looking for ways to stretch the food budget, which meant using every bit of the holiday bird. This was one of my favorites, and I've changed little over the years. While this recipe is perfect for turkey leftovers, it can also be made with a leftover chicken. It's a hearty fall meal your entire family will love. Since we were often left with little turkey by the end of the week, mom wanted to make sure there was something substantial in the bowl. She did this by cutting carrots and celery in thick pieces. (I show you how in the video) The sauce is thick and creamy and perfect over egg noodles, pasta or rice. Do you have a traditional family recipe you love? I'd love to hear about it! and please, write it down, so this critical part of your family history and heritage is preserved for future generations! See the shopping list below, and then watch the video to see how this dish is made. * Please note, in the video I doubled this recipe to feed a larger group Shopping List 1 cup leftover turkey (cubed or sliced) 2-3 large carrots (peeled and sliced) 2-3 celery ribs (sliced) 1 cup frozen peas 3-4 garlic cloves (minced) 1 medium onion (chopped) 1 cup chicken stock 1/2 cup milk or cream 2 tbsp butter 2 tbsp olive oil 1 tbsp flour

Happy Foodie Friday! I have to admit, this time of year I become totally obsessed with winter squash. I can’t get enough acorn, spaghetti and butternut squash. I even like the more exotic hubbard, turban, and delicata squash (if you can find them). For this Foodie Friday, our Lab Taster, Henry, and I have a simple and delicious recipe for roasted butternut squash soup. Sweet and creamy, this soup is perfect for a chilly Fall or Winter day. Tear off a piece of crusty bread for dipping, and you have a culinary delight that celebrates the flavors of fall! The actual preparation of the soup takes just a few minutes. It’s the time roasting the squash that puts many home cooks off. I’ve tinkered with this recipe for years, and found the best (and fastest) way to roast the squash is to cut it into approximately ½ cubes. It cuts down on the roasting time, and actually produces a deeper flavor since you are roasting more surface area of the squash. The base of this soup is traditional. Celery, onions and carrots. But often I’ll substitute shallots for onion and maybe add in a few roasted leeks. I like to add some roasted potato to my soup, because it thickens it just a bit, adds some texture, and keeps the soup lingering on the tongue for a few seconds longer and enhances the flavor experience. Please note in this video, I have doubled the recipe to make a bigger batch of soup. It freezes well, and is easily reheated in the microwave or on the stove. See the shopping list below, and then watch the video to see how we make it! Shopping List: § 1 large butternut squash (peeled to bright orange flesh and seeds removed) § 2 white potatoes (peeled and cubed) § 2 large carrots (chopped) § 2 celery stalks (chopped) § 1 medium yellow onion (chopped) § 2 cloves garlic (chopped) § Fresh thyme (leaves removed and coarsely chopped) § 1 tbsp butter § 4-5 tbsp olive oil § Sour cream (for garnish) § Crusty whole grain bread for d

I have to admit, this time of year I become totally obsessed with winter squash. I can’t get enough acorn, spaghetti and butternut squash. I even like the more exotic hubbard, turban, and delicata squash (if you can find them). For this Foodie Friday, our Lab Taster, Henry, and I have a simple and delicious recipe for roasted butternut squash soup. Sweet and creamy, this soup is perfect for a chilly Fall or Winter day. Tear off a piece of crusty bread for dipping, and you have a culinary delight that celebrates the flavors of fall! The actual preparation of the soup takes just a few minutes. It’s the time roasting the squash that puts many home cooks off. I’ve tinkered with this recipe for years, and found the best (and fastest) way to roast the squash is to cut it into approximately ½ cubes. It cuts down on the roasting time, and actually produces a deeper flavor since you are roasting more surface area of the squash. The base of this soup is traditional. Celery, onions and carrots. But often I’ll substitute shallots for onion and maybe add in a few roasted leeks. I like to add some roasted potato to my soup, because it thickens it just a bit, adds some texture, and keeps the soup lingering on the tongue for a few seconds longer and enhances the flavor experience. Please note in this video, I have doubled the recipe to make a bigger batch of soup. It freezes well, and is easily reheated in the microwave or on the stove. See the shopping list below, and then watch the video to see how we make it! Shopping List: § 1 large butternut squash (peeled to bright orange flesh and seeds removed) § 2 white potatoes (peeled and cubed) § 2 large carrots (chopped) § 2 celery stalks (chopped) § 1 medium yellow onion (chopped) § 2 cloves garlic (chopped) § Fresh thyme (leaves removed and coarsely chopped) § 1 tbsp butter § 4-5 tbsp olive oil § Sour cream (for garnish) § Crusty whole grain bread for dipping

It’s Foodie Friday! Henry, our Lab Taster, and I are going to help you master a dish that is intimidating to many. Creamy, cheesy, delicious and versatile, risotto is a true culinary treat. However, many home cooks fear making this dish believing it’s too complex. Fear not! The true key to the perfect risotto is to keep the rice moving, and add in your liquid a little at a time. It releases the starch in the rice, producing a decadent dish that can be paired with any meat or fish, or served as a meal in itself. The rice most commonly used in risotto is a short grain rice called Arborio. The ratio for rice-to-liquid is 1:3. For every one cup of rice, use three cups of stock. That’s what this recipe calls for, and will yield about four servings. It will take about 11-minutes of continual stirring to complete this dish. That cook time will increase if you double the recipe. You also want to make sure your liquid is hot. Pouring cold liquid into the hot pan reduces the temperature, and stops the absorption leaving you with a sticky risotto. One of the reasons I love risotto is for its versatility. This version features roasted butternut squash. I have also made it with mushrooms, spring vegetables, shrimp, lobster, roasted corn or anything else I can think of. It’s another Lab Tasted and Lab Approved recipe! See the shopping list below, and then watch the video to see how it’s made. (And see how far Henry is able to toss his rice in a slight tasting mishap!) Shopping List: 1 cup Arborio rice (rinsed and allowed to dry) 1 shallot (minced) 2 cloves garlic (minced) ¼ cup olive oil 3 tbsp butter (divided) 2 cups butternut squash (cut into ¼ inch cubes) 2 ½ cups chicken stock 1 cup grated Parmesan cheese ½ cup dry white wine Salt and pepper

Henry, our official Lab Taster, and I are in full Fall slow cooker mode, and sharing some of our favorite Fall recipes. Today’s menu was inspired by a question from a viewer asking “what kind of meat should I use in beef stew? I used chuck the last time, and it was very tough.” The secret to a tender beef stew is how you cook the meat, not in what cut you choose. While you can use a more expensive cut of meat, like steak tips or sirloin, it’s not worth the extra cost. Once meat reaches around the boiling point of water (212 degrees) it gets tough and no amount of cook time will make it tender. A slow cooker on low will generally keep the temperature below that point, but controlling the exact temperature can be difficult. I made this stew in a slow cooker, but prefer using a heavy cast iron Dutch oven set on 200-degrees. This recipe creates a deep, rich gravy using red wine, beef stock and crushed tomatoes infused with fresh thyme and rosemary. It’s Lab Tasted and Lab Approved, and a dish your whole family will love! Your shopping list is below, and then watch the video to see how it’s made. Shopping list: 3 lbs stew meat (cubed chuck) 2 ½ cups sliced carrots 1 ½ cup sliced celery 3 cups baby Yukon Gold potatoes (cubed) 1 cup pearl onions 1 cup sliced mushrooms 2 cups red wine 1 cup beef stock 1 can (24oz) crushed tomatoes 4 garlic cloves (minced) 1 sprig thyme 1 sprig rosemary

Henry, our official Lab Taster, and I are in full Fall slow cooker mode, and sharing some of our favorite Fall recipes. Today’s menu was inspired by a question from a viewer asking “what kind of meat should I use in beef stew? I used chuck the last time, and it was very tough.” The secret to a tender beef stew is how you cook the meat, not in what cut you choose. While you can use a more expensive cut of meat, like steak tips or sirloin, it’s not worth the extra cost. Once meat reaches around the boiling point of water (212 degrees) it gets tough and no amount of cook time will make it tender. A slow cooker on low will generally keep the temperature below that point, but controlling the exact temperature can be difficult. I made this stew in a slow cooker, but prefer using a heavy cast iron Dutch oven set on 200-degrees. This recipe creates a deep, rich gravy using red wine, beef stock and crushed tomatoes infused with fresh thyme and rosemary. It’s Lab Tasted and Lab Approved, and a dish your whole family will love! Your shopping list is below, and then watch the video to see how it’s made. Shopping list: 3 lbs stew meat (cubed chuck) 2 ½ cups sliced carrots 1 ½ cup sliced celery 3 cups baby Yukon Gold potatoes (cubed) 1 cup pearl onions 1 cup sliced mushrooms 2 cups red wine 1 cup beef stock 1 can (24oz) crushed tomatoes 4 garlic cloves (minced) 1 sprig thyme 1 sprig rosemary

It’s a Foodie Friday, uh Thursday! Henry, our official Lab Taster, and I are in full Fall slow cooker mode, and sharing some of our favorite Fall recipes. Today’s menu was inspired by a question from a viewer asking “what kind of meat should I use in beef stew? I used chuck the last time, and it was very tough.” The secret to a tender beef stew is how you cook the meat, not in what cut you choose. While you can use a more expensive cut of meat, like steak tips or sirloin, it’s not worth the extra cost. Once meat reaches around the boiling point of water (212 degrees) it gets tough and no amount of cook time will make it tender. A slow cooker on low will generally keep the temperature below that point, but controlling the exact temperature can be difficult. I made this stew in a slow cooker, but prefer using a heavy cast iron Dutch oven set on 200-degrees. This recipe creates a deep, rich gravy using red wine, beef stock and crushed tomatoes infused with fresh thyme and rosemary. It’s Lab Tasted and Lab Approved, and a dish your whole family will love! Your shopping list is below, and then watch the video to see how it’s made. Shopping list: 3 lbs stew meat (cubed chuck) 2 ½ cups sliced carrots 1 ½ cup sliced celery 3 cups baby Yukon Gold potatoes (cubed) 1 cup pearl onions 1 cup sliced mushrooms 2 cups red wine 1 cup beef stock 1 can (24oz) crushed tomatoes 4 garlic cloves (minced) 1 sprig thyme 1 sprig rosemary

We are feeling the flavors of fall on this Foodie Friday! Henry, our official Lab Taster, and I have the perfect recipe to warm up on a chilly fall or winter day. It's a simple yet delicious shepherd's pie. Traditionally made with ground or chopped lamb, this one is made with beef and a little pork sausage to add to the rich flavors. The secret to this dish is the gravy, and I'll show you how to make a spectacular beef and wine gravy that is easy to make, but deep with flavor. I'll also show you a trick to thickening the gravy that adds flavor, but doesn't add the starchy and pasty taste of flour. Your shopping list is below, then watch the video for how its made: Shopping list: Beef filling: 1 lb lean ground beef (I use 93% lean) 8oz pork sausage 1 package frozen peas and carrots 1 package frozen pearl onions 3 garlic cloves (minced) 2 sprigs fresh thyme 1 sage leaf 1 tbsp each of salt and pepper (or to taste) 3-4 dashes of Worcestershire sauce (to taste) 1 cup beef stock 1 cup red wine (I prefer Pinot Noir) Whipped Potatoes 3 lbs white potatoes 1/2 stick butter 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp each of salt and pepper (or to taste) 1 tbsp melted butter chopped fresh chives for garnish

Here is today’s Foodie Friday video! One of our most requested recipes is perfect for this chilly fall weekend! Henry, our official Lab Taster, and I have been busy chasing down our garbage cans, lawn furniture and cushions after this week’s wind storm, so it’s the perfect time to revisit one of our favorite recipes. Coq au Vin is a slow cooked dish made with wine, mushrooms and pearl onions. The wine reduces to a rich broth and the chicken is fall off the bone tender. Fresh herbs will fill your entire home with delicious aromas that will have your family asking “when do we eat!” Please like and share this video, so we can continue to grow our culinary community, and we love hearing your feedback! Your shopping list is below, then watch the video to see how it’s made! Shopping list · 8 boneless, skinless chicken thighs and legs · 1/2 teaspoon sea salt, plus more to taste · ½ cup all-purpose flour · 7-9 slices bacon, roughly chopped · 3 tablespoons olive oil · 2 (12-ounce) package baby bella mushrooms · 6 carrots, chopped · 1 bag frozen pearl onions · 2 bay leaves · 2 shallots, quartered · 4 cloves garlic, chopped · 2 cups cups chicken stock · 1 bottle burgundy or pinot noir wine · 2 large sprigs fresh thyme · 1/4 teaspoon ground black pepper, plus more to taste