Recipes For Cooking With Wines

Recipes For Cooking With Wines!! Did you know you can cook and flavor your meals with Wines?

While red or white wine is known to benefit soup, stew, sauce and a braise, either can also be used as a poaching liquid for eggs or fish. You can also use it to steam shellfish and cook pasta. Try boiling spaghetti in red wine and tossing it with a bit of sautéed garlic, butter, Parmesan and pine nuts.

Chicken Piccata with Lemon Sauce

Ingredients

  • 8 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 cup egg substitute
  • 2 tablespoons plus 1/4 cup dry white wine
  • 5 tablespoons lemon juice, divided
  • 3 garlic cloves, minced
  • 1/8 teaspoon hot pepper sauce
  • 1/2 cup all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon salt
  • 3 teaspoons olive oil, divided
  • 2 tablespoons butter
  • Directions
  • Flatten chicken to 1/4-in. thickness. In a shallow dish, combine the egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley and salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture.
  • In a large nonstick skillet, brown 4 chicken breast halves in 1-1/2 teaspoons oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain drippings. Repeat with remaining chicken and oil. Remove and keep warm.
  • In the same pan, melt butter. Add the remaining wine and lemon juice. Bring to a boil. Boil, uncovered, until sauce is reduced by a fourth. Drizzle over chicken.
  • Nutrition Facts
  • 1 chicken breast half: 232 calories, 9g fat (4g saturated fat), 75mg cholesterol, 346mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.

Total Time

Prep: 25 min. Cook: 25 min.

Makes

8 servings

Blazed T-Bone with red wine and Mushroom

INGREDIENTS

  • 800g-1kg piece porterhouse steak on the bone (T-bone with loin attached – from your butcher)
  • 2 tbs extra virgin olive oil
  • 30g unsalted butter
  • 3 garlic cloves, sliced
  • 6 thyme sprigs
  • 150g Swiss brown mushrooms
  • 2 portobello mushrooms
  • 1 cup (250ml) red wine (we used shiraz) Chervil, to serve
  • Preheat oven to 200°C. Season steak well.
  • 2.Heat a large ovenproof frypan over high heat. Add oil, then add steak and cook for 3 minutes or until browned. Turn steak and add butter, garlic and thyme.
  • 3.Cook, basting steak for 1 minute or until coated, then add mushrooms and coat with butter.
  • Add wine, bring to a simmer, then transfer to oven and roast for 5-6 minutes for medium-rare or until cooked to your liking. Remove and set aside to rest for 5 minutes.
  • 5.Slice steak and serve with mushrooms, pan juices and scattered with chervil.

Pan Seared Scallops with Lemon Butter

Here a easy recipe to try out, You will love these Scallops follow the recipe below!!! Serving: 12 to 16 Scallops, Prep time: 5minutes. Cook time:15 minutes.

Ingredients:

12-16 dry Sea Scallop (about 3/4 pounds

1 Tablespoon Extra Virgin Olive Oil

4Tablespoon Butter, divided

1 Tablespoon of Lemon Juice

1/4 Teaspoon of salt & pepper

Lemon Wedges for serving

Direction on how to cook Scallops

Remove the tiny side of the muscle where sand can hide and rinse the Scallops, it necessary. Dry Scallops very well with a paper towel, as moisture can impede browning. Now het a large cast iron or thick-bottom nonstick saute-pan. over medium-high heat. until very hot. Add the Olive oil and 1*2 tablespoon butter, swirl to coat pan. Place Scallops in pan (do not crowd Scallops) season with 1/8 teaspoon salt and 1/8 teaspoon of pepper. Sear on the first side, without touching or flipping for 3 minutes, or until golden brown. Using tongs, turn the scallops over, seasoning the remaining side with 1/8 salt 1/8 pepper. Sear for another 1 to 2minutes, until Scallops are just cooked through.

Remove Scallops

Remove the Scallops from the pan to a plate, remove pan from heat and add the remaining 3 1/2 tablespoon of butter to the skillet. As the butter is melting add Lemon juice and swirl the pan a few time, scraping up any browned bits with a wooden spoon. Add the Scallop back in the skillet, baste with the sauce to warm, and then divide onto 4 plates, using all the sauce. Garnish with Lemon wedges if desired.

Pairing Wines & Foods

This Awesome Scallop dish take less then 10minutes to prepare. Finding the right type of Fine Wines that will accommodate your Scallop dish, such as Chardonnay, Pinot, White Wines.

Scallops rap in bacon

Here is another Awesome recipe for you, Scallop with bacon, You will need 12-16 large Scallops, wash scallops and pack dry with paper towel, set aside. You will need a pack of Bacon, I like to use smoke or hickory smoke bacon for mines. Cut bacon in half and separate the half bacon.

Using a glass or metal pan, preheat oven to 375. No need to add oil, the bacon as it cooks will do!! Start by placing 1 scallop on bacon and roll up, place wrap scallop in pan upright, continue wrapping the rest of scallops in bacon. When pan if full, no need to separate scallops and bacon, cooking will do the trick. Place pan in hot oven bake for 10 minutes, checking after 10 mins. When you see the juices in the pan, pour off the juice and continue to cook until bacon is done!!! I also add some fresh shrimps with the scallops then wrap in bacon. This could also be cooked in your air fryer, on the grill. Make awesome appetizers with a glass of Pinot or Chardonnay. Best with White Wines.

Holiday Dinners

Holiday Dinner recipes, First let’s start with a salad,

The Ingredients

  • Kale. While often viewed as an undesirable ingredient, kale gets a chance to shine in this winter salad. It becomes tender once coated in the Dijon dressing, and any bitterness is offset by the sweet pops of pomegranate. Plus, it’s rich in antioxidants and vitamin-K.
  • Pecan Halves. Pecans add a toasty, crunchy element.
  • Red Onion. I love the crisp bite that red onions add to the salad.
  • Pomegranate. These sweet, sour, and juicy little seeds are a delightful addition. They also provide beautiful, festive pops of color, making this salad ideal for a holiday spread.
  • INGREDIENT SWAP
  • This winter salad is also delicious with pears, apples, or a combination. You can the pears either in addition to or in place of the pomegranate (personally I’d keep both, because the pomegranate is so pretty).
  • Feta. Creamy, salty, and cheesy deliciousness. This salad is also delicious with goat cheese or a mild blue cheese.
  • Winter Salad Dressing. Olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper create the most light, zippy, and delicious dressing that’s strong enough to hold up to the kale.
  • TO MAKE VEGAN
  • Toast the pecans. Whisk the dressing ingredients together.
  • Toss the kale and onion with the dressing. Refrigerate for 20 minutes. Top with pecans, pomegranate, feta, and parsley. DIG IN!
  • TIP!
  • To keep the flavor of the red onions but mellow some of their harsh afterbite, soak them in water before adding them to the salad.
  • If you need this to be a vegan winter salad, you can simply omit the feta or swap in a dairy-free feta.
Toast the pecans. Whisk the dressing ingredients together.
Toss the kale and onion with the dressing. Refrigerate for 20 minutes. Top with pecans, pomegranate, feta, and parsley. DIG IN!
TIP!
To keep the flavor of the red onions but mellow some of their harsh afterbite, soak them in water before adding them to the salad.

Beef Wellington

Try this Awesome recipe sure to love. This is a mouth watering Dinner that will sure to please and you will want to make this for everyone in the family. Impress your family or friends while pairing with your favorite Wines from NAPPA SOMONA VALLEY, Oh my you don’t have these Fine Wines, Well let’s get them to serve with this Awesome dinner. That’s right click this link Wines You don’t get 1 bottle, You get a case of Fine wines for free only with our membership. Free shipping straight to your table. Go ahead and click the link Membership

Duxelles

First you will want to start with the Duxelles and set aside, Below are all the ingredients you will need to make this mouth watering beef wellington with all the trimming


3 pints (1 1/2 pounds) white button mushrooms

2 shallots, peeled and roughly chopped

4 cloves garlic, peeled and roughly chopped

Add 2 sprigs fresh thyme, leaves only

Next add 2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper.

Prepping The Tenderloin

Tie the tenderloin in 4 places so it holds it’s cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper, sear all over, including the ends, in a hot, heavy based skillet lightly coated with olive oil about 2 to 3 minutes.

Meanwhile set out your prosciutto on a sheet of plastic wrap ( plastic needs to be about a foot in length so you can wrap and tie the roast up in it) on top of your cutting boar. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and then sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard.

Next Steps

Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains it’s shape preheat oven to 425 degrees F.

Lightly Flour Surface

On a lightly floured surface, roll the puff pastry out to about a 1/4 inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerated and cut off plastic. Set the beef in the center of the pastry and fold overr the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef saving ends to use as a decoration on top if desired. Top with coarse sea salt.

Place the beef seam side down on baking sheet. Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a pairing knife this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant- read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes with Fresh Herbs and Garlic, and Warm Wilted Winter Greens

Ingredients For Beef

One 3- pound center cut beef tenderloin (filet mignon), trimmed.

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

12 thin slices prosciutto

2 teaspoons Dijon mustard

Flour, for rolling out puff pastry

1pound puff pastry, thawed if using frozen

2 Large eggs, lightly beaten

1/2 teaspoon coarse sea salt

Minced chives, for garnish

Green Peppercorn Sauce, recipes follows

Roasted Fingerling Potatoes with Fresh Herbs and Garlic, recipe follows

Warm Wilted Greens, recipe follows

    Green Peppercorn Sauce ingredients

    Add two tablespoons olive oil

    2 shallots, sliced

    2 cloves garlic, peeled and smashed

    3 sprigs fresh thyme, leaves only

    1 cup brandy

    1 box beef stock

    2 cups cream

    2 tablespoons grainy mustard

    1/2 cup green peppercorns in brine, drained, brine reserved

    Green Peppercorn Sauce:

    Add olive oil to pan after removing beef. Add the shallots, garlic and thyme, saute for 1 to 2 minutes, then take it off the heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.

      Roasted Fingerling Potatoes with Fresh Herbs and Garlic:

      Preheat oven to 500 degrees F and place a baking sheet inside to heat.

      Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and pour potatoes into pan. Place in oven and reduce heat to 425 degrees F. Roast for 20minutes, or until crispy on outside and tender on inside.

      Ingredients for potatoes

      Roasted Fingerling Potatoes with Fresh Herbs and Garlic

      2 pints fingerling potatoes

      2sprigs fresh rosemary

      2 to 3 sprigs fresh thyme

      6 cloves garlic, left unpeeled

      3teaspoons extra virgin olive oil, plus for sheet pan

      Salt and pepper

      1. Preheat oven to 500 degrees F and place a baking sheet inside to heat.
      2. Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.

      Warm Wilted Winter Greens:

      1. Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
      2. Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.

          Warm Wilted Winter Greens Ingredient

          1/4 cup honey

          1/2 cup balsamic vinegar

          1/2 pint walnuts, for garnish

          3 bunches assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces

          1 tablespoon grainy mustard

          Extra-virgin olive oil

          1/2 cup pomegranate seeds, for garnish

          Parmesan shavings, for garnish

          1 shallot, chopped, for garnish

          Pair with your flavor Fine Wines

          Author: Caroline

          Posted On: November 8, 2022 @ 4:50 pm