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12-20-2007, 10:02 AM
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Member
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Join Date: Nov 2006
31 posts, read 35,292 times
Reputation: 13
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Cooking with Wine
Would anyone like to share recipes that have wine as an ingredient?
I like cooking with wine.
Cooking With Wine |
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12-20-2007, 10:06 AM
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Not a member
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Join Date: Aug 2007
Location: Land of 10000 Lakes + some
2,885 posts
Reputation: 346
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[My pot-roast
Arm-roast topped with onions, salt and pepper and Worcestershire sauce. Add red wine. Delicious! Cook 3 hours at 350. The wine makes a rich tasting gravy/sauce.
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12-20-2007, 12:42 PM
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Senior Member
Status:
"When the people lead,the leaders will follow."
(set 21 days ago)
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Join Date: Dec 2007
Location: Let this weather last!
23,642 posts, read 4,408,408 times
Reputation: 14290
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Lillietta-knew immediately where you were from by term "arm roast". Didn't even notice we're from the same state.
Years ago when visiting my m-i-l out here she made an arm roast. It was delicious. When we back to NYC and asked butcher for one-he looked at us like we were crazy. It's my favorite cut for pot roasts.
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12-20-2007, 01:41 PM
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Not a member
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Join Date: Aug 2007
Location: Land of 10000 Lakes + some
2,885 posts
Reputation: 346
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Wonder what they call it in the East.... lol
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12-21-2007, 03:11 PM
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Senior Member
Status:
"I love this time of year....."
(set 1 day ago)
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Join Date: Jul 2007
Location: Emerald Coast...
1,534 posts, read 670,969 times
Reputation: 485
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I use white wine to cook: Shrimp Scampi, seared scallops, sauteed spinach, exotic mushroom sauce, sauteed chicken
I use red wine for: Spaghetti sauce, red wine reduction sauces for red meat
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12-21-2007, 08:58 PM
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Senior Member
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Join Date: Jul 2007
Location: Minnesota
834 posts, read 869,932 times
Reputation: 193
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Use wine to deglaze the pan after sauteing.  If you brown a steak, deglaze the pan with red wine, add a little stock, make a simple reduction sauce. Finish with a swirl of butter, for example.
Trout? Dredge in flour, saute, remove from pan, add fine chopped shallots, deglaze with white wine, add a squeeze of lemon, reduce until syrupy. Off heat, add chunks of cold butter to make a beurre blanc. Adjust seasoning with salt and pepper. |
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12-22-2007, 06:30 PM
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Senior Member
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Join Date: Sep 2007
Location: CO
179 posts, read 144,879 times
Reputation: 118
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Quote:
Originally Posted by kuan
Use wine to deglaze the pan after sauteing. If you brown a steak, deglaze the pan with red wine, add a little stock, make a simple reduction sauce. Finish with a swirl of butter, for example.
Trout? Dredge in flour, saute, remove from pan, add fine chopped shallots, deglaze with white wine, add a squeeze of lemon, reduce until syrupy. Off heat, add chunks of cold butter to make a beurre blanc. Adjust seasoning with salt and pepper. |
yummm Kuan, Im making this in the new year!!  |
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12-24-2007, 09:10 AM
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Senior Member
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Join Date: Aug 2007
789 posts, read 492,608 times
Reputation: 521
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I use white wine when making roast leg of lamb. That and fresh rosemary and you can't beat it
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