Cooking with Wine

It's good for more than just drinking.


Angela Aiello
March 7, 2014

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  • Not only does a glass of wine complete your experience in the kitchen, it also can be a key ingredient.   I believe that when you're cooking  with wine you should choose only wine that you would drink and serve to company– this will ensure you love the flavours in the dish you are creating and your meal will taste great. And, as you’re cooking up your delicious meal, it is only right to enjoy a glass along the way. Now that’s a perfect pairing! Here are some of my favourite ways to use wine in the kitchen: In reductions or sauces Add wine and simmer – it’s that easy to add major complexity to even the simplest dishes.  Choose young, full-bodied reds for red meat dishes. Use dry white wine for fish, shellfish, poultry, pork, veal and cream sauces. The alcohol in wine begins to evaporate well short of the boiling point of water, so there’s no risk of getting ‘tipsy’ by using wine in your cooking. Dress it up Mix white or red wine with olive oil and spices to make your own unique dressing. It is sure to add sparkle to your green salads or pasta salads – and become your new secret ingredient. Sweet cravings Use sweet wine such as a late harvest, icewine or port to dazzle your desserts. Simply pour over ice cream or berries – or add a touch to your cake mix for a special treat. If breakfast is your secret pleasure, you can even drizzle over pancakes and french toast! Leftover wine? Use an airtight seal to re-cork your wine and keep in the fridge. Regular table wine will last three to seven days and sweeter wines can last over three months. And don't forget:  the remains from last night’s party can be tonight’s expert meal. Now that we've got your attention, here's a recipe for the mother of all made-with-wine dishes: Julia Child's Coq Au Vin as interpreted by Smitten Kitchen.