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Cooking with wine.

Once you try wine you never go back!!!

Deglazing - after sauteing or roasting meat, poultry, or fish, pour out the excess fat, then add a few tablespoons of wine to the skillet or roasting pan and, using a wooden spoon, scrape the tasty caramelized brown bits off the bottom of the pan. .... or do like I do and take some fresh baked bread and sop up that sauce!!!

Stock - use wine in place of all or a portion of the water when you make stock. For stocks made from beef or game, use red wine. When making poultry, seafood, or vegetable stocks, use white wine.

Marinade - marinating meat in wine imparts a rich flavor. When you're ready to cook, the leftover marinade can be used to make a sauce.

Sauce Base - Bearnaise sauce - made with white wine, wine vinegar, tarragon, egg yolks, and butter. Beurre blanc - a reduced sauce made with dry white wine, wine vinegar, shallots, and butter Bordelaise sauce - made with red wine, shallots, and herbs Perigueux sauce - made with Madeira, veal stock, and truffles Sauce Robert - made with white wine, onions, and mustard

Stews - Beef bourguignon - simmer beef in a simple red Burgundy Bouillabaisse - add a splash of rose from Provence Coq au vin - add a basic white Burgundy, such as a Macon

Poaching (Savory) - pork, fish, shellfish, and vegetables are more savory when poached in white wine along with herbs and/or spices. When vegetables, such as onions, carrots, and celery, are added to the broth, you have what the French refer to as court bouillon. Poaching (Sweet) - poaching fruites like pears and apples is a quick and easy way to make a tasty dessert. Combine 2 cups of a bold red wine, such as zinfandel, 2 cups of water, and 1.5 cups of sugar in a saucepan and bring to a boil. Adding some citrus zest, a cinnamon stick, cloves, or a vanilla bean will enhance the flavor of the poaching liquid. Add 4 peeled and cored pears or apples and let simmer until tender, about 10-15 minutes. Chill and serve with a dollop of whipped cream.

Enjoy!!
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~~~Alan Miller