Any food cooked in wine recipes?

Yes, there is a lot of scope here. Cooking with wine is an easy way to add a 'kick' of special flavor or hidden depth to otherwise ordinary, everyday dishes. There is a very important 'rule of thumb' for cooking with any wine. Don't cook with any wine that you wouldn't drink! If it tastes like vinegar in the glass then you can be assured that it will taste like vinegar in your food!





Let me give you a couple of ideas:





Beef bourguignonne - cooked with red wine


Red wine and beef just go together so perfectly!


Ingredients:





1 slice bacon


2 teaspoons flour


1/4 teaspoon instant beef bouillon


1/8 teaspoon basil, dried, crushed


1/4 pound beef stew, meat cut into 1/2'; cubes


3 3/4 ounces canned tomatoes, squashed and undrained


2 tablespoons dry red wine


1/4 cup frozen pearl onions


4 small whole fresh mushrooms





Directions:





In a 20-oz casserole, microwave bacon, loosely covered, on 100% power for 1 to 1-1/2 minutes or until done. Drain, reserving drippings in casserole. Crumble and set aside. Stir flour, bouillon granules and basil into drippings. Add beef, tomatoes, and wine. Mix well. Microwave, covered, on 100% power for 1 minute, stirring once. Microwave, covered, on 50% power for 10 minutes, stirring once. Stir in onions and mushrooms. Microwave, covered, on 50% power for 10 to 12 minutes or till meat is tender, stirring twice. Sprinkle crumbled bacon on top and serve.





Southwestern Chicken Chardonnay - cooked with white wine


Serves 4





4 boneless chicken breasts


戮 cup hot %26amp; spicy salsa


陆 tsp cracked pepper


录 tsp cayenne pepper


4 oz (120ml) chardonnay wine


录 cup olive oil





脿 Place chicken breasts in a large baking dish.


脿 Mix salsa, pepper, cayenne, wine and olive oil; pour over chicken.


脿 Bake uncovered at 375潞 F until chicken is cooked (40-45 minutes), basting with liquids every 10 minutes to keep moist.


Wine suggestion: unoaked chardonnay





And here is a dessert if you would like one:


Figs Poached in Port with Mascarpone Mousse


(serves 4)





12 Black Mission Figs


1 cup Port wine


1 tsp chiffonade basil


1 Tbs granulated sugar





1/4 lb mascarpone cheese


1/4 lb cream cheese


3 oz. egg whites


1-1/2 oz. granulated sugar


1. Destem the figs and make two small cuts in the stem end to form a cross.


2. Dissolve 1 Tbs sugar in the Port, and pour over the figs in a small saucepan. Add the basil and allow to marinate for at least 1 hr.





3. Allow the two types of cheese to come to room temperature.





4. Combine the egg whites and the 1.5 oz sugar in a bowl. Heat gently over barely simmering water to 135 degrees, while stirring. Whip to form medium peaks.





5. Combine the two cheeses in a bowl, stirring until smooth. Fold the meringue into the cheese misture. Chill slightly.





6. Place the sauce pan with the figs over low heat and allow to come to a simmer. Poach the figs for about 5 minutes, depending on their ripeness. Carefully remove the figs from the wine an allow to cool slightly.





7. Increase the heat under the Port until the mixture begins to boil. Reduce by two-thirds, or until the liquid forms a syrup.





8. Scoop some of the mousse onto a plate or into a glass. Top with three of the figs and a drizzle of the syrup.Any food cooked in wine recipes?
Chicken marasala and Carbonara are great dishes that use wine.