Dinner with Nanci

We recently received two wonderful recipes from long time B.R. Cohn staff member and friend Nanci Morie which showcases how she uses our Estate Picholine oil as well as the B.R. Cohn Champagne Vinegar and B.R. Cohn Reserve Chardonnay to enhance a Morie family favorite Sautéed Spinach with Shallots and Fried Fish Fillet dinner. Again, she reminds that she doesn’t use the Picholine to sauté or fry. Please enjoy Nanci’s easy and comforting dinner and plan to make it for your loved ones soon!


Nanci’s Sautéed Spinach with Shallots
Serves 4

Sauté the shallot in oil and butter until translucent. Add spinach 1/3 at a time and cover until each addition is just limp. Salt and pepper to taste. Add B.R. Cohn Champagne Vinegar and toss slightly. Plate and drizzle with our Best of Show winner B.R. Cohn Olive Hill Estate Picholine Olive Oil.


Fried Fish Fillets
Serves 4

  • Oil for frying
  • 2 lbs skinless, boneless Fillets of Fish (use Halibut, Catfish or Cod)
  • 1 cup cornmeal
  • 1/3 cup B.R. Cohn Reserve Chardonnay
  • 1/3 cup heavy cream

Stir together Chardonnay and cream in a bowl. Dredge fillets in cream mixture and then in cornmeal. Fry fillets in ½ cup hot oil on both sides until golden (approximately 8 to 10 minutes per side). You may need to add additional oil. Season with salt and pepper; drain and plate; drizzle fish with Picholine and serve with spinach, cornbread and a glass of B.R. Cohn Reserve Chardonnay


  1. brcohn posted this