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Old 12-20-2007, 10:02 AM
 
32 posts, read 145,422 times
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Would anyone like to share recipes that have wine as an ingredient?
I like cooking with wine.

Cooking With Wine
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Old 12-20-2007, 10:06 AM
 
Location: Land of 10000 Lakes + some
2,885 posts, read 1,969,298 times
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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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Old 12-20-2007, 12:42 PM
 
Location: Looking East and hoping!
28,227 posts, read 21,772,703 times
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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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Old 12-20-2007, 01:41 PM
 
Location: Land of 10000 Lakes + some
2,885 posts, read 1,969,298 times
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Wonder what they call it in the East.... lol
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Old 12-21-2007, 03:11 PM
 
Location: Miramar Beach, FL
2,040 posts, read 3,851,801 times
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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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Old 12-21-2007, 08:58 PM
 
Location: Minnesota
987 posts, read 3,803,444 times
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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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Old 12-22-2007, 06:30 PM
 
Location: CO
187 posts, read 611,827 times
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Quote:
Originally Posted by kuan View Post
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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Old 12-24-2007, 09:10 AM
 
788 posts, read 2,106,115 times
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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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