Mmmmm... Wine recipes. What's the infamous phrase, I cook with wine, and sometimes I even added to the food.
I once had a chef I worked with years ago tell me if you wouldn't drink it, don't cook with it. If you want quality food would you use red wine vinegar or cheap jug vino in your favorite dish that calls for a fantastic burgundy now would you.
Someone once tried to tell me
a good way to use of bad wine or stuff that's turned is to use it up in
cooking... Big mistake, that is the "turned" flavor taste that you
will have in your food. That is tip #1, don't use off or cheap wine
I'll keep Chef's tip and use only good wine that I would drink for my
wine recipes. Besides I like to have a little glass of wine while I'm
cooking wine recipes, so I have to open up a bottle anyway. :-)
Looking for an easy appy to make? Our stuffed mushrooms are delicious and really easy to make.
Spice things up a bit with our Shrimp & chicken creole with corn bread toast.
Try this decandent Poached seafood appy with lobster in it.
Love crepes? This is a really different fun crepe recipe. Shredded duck crepes with champagne sauce and golden raspberry salsa. Mmmmmm...
Savory Chocolate Dishes
Try our Chocolate fettuccine with butter, sage and mozzarella. It's so good you will lick the plate.
Or are to die for Beef tenderloin simmered in bittersweet chocolate and red wine
Live a little on the wild side with our Wild Boar spiced with chocolate sauce
Try our delectable Grand Marnier Truffles they are super easy to make.
Fabulous Soup Recipes
Try our New Brunswick chicken stew recipe
Our the best New England Clam Chowder ever!
Looking for something different, our sherried shrimp bisque is awesome.
Love pea soup? Try our version with parmesan ice cream on top!
This first recipe is from my Good Friend Dee
I love italian wine and cooking, if you would like more recipes to drink your Italian Vino with check out painlesscooking.com Frances has tonnes of fantastic recipes you can make that are easy and fun! Tip #2 if your cooking an Italian dish, use an Italian wine. Cooking french dishes, use a french vino ect...
One of my favorite chefs to watch, and he has some fantastic wine recipes and loves to use a "little" or a bottle of wine in his cooking is Emeril.
I love how his wine recipes call for a couple wine and the whole bottle ends up going in. That's my kind of dinner! If your looking for a good cookbook to cook out of a t home we suggest The Wine Lover's Cookbook: Great Recipes for the Perfect Glass of Wine It is a fantastic book, with great wine recipes in it that go fantastic with a glass of vino.
I have an extensive cookbook collection, but one of my favorites is one I picked up while on vacation signed by the author with all wine recipes. It specializes in cooking with local wines. There is a crab dip recipe in it made with white wine that is simply to die for. I start to drool just thinking about it.
When you're having a gathering of family and friends over for vino in the evening, serving up appys with wine in them to make the experience even better. Each dish compliments what you're drinking.
Of course I love to serve a cheese platter with this as well as my little cheese mice markers. It adds character and a bit of whimsy to the spread. It's fun to have whimsical gadgets and extras for your kitchen, looking for unique gadgets? Check out our Amazon Stores, we have a Canadian Store as well ;-) I love to try new wine recipes. What are your favorites? Send them in. If you have pictures of your favorite dishes send them and two. In the meantime here is a couple of classics to get you started with your wine recipes collection.
Try them and tell me what you
think. Then scroll down to the bottom of the page and add yours, you
get your own personal webpage to share with all of your friends with
your best wine recipe featured on it! If you want more recipe ideas
check out Courtney's comfort food recipe site at
Baked Artichoke and Crab Dip
2tbsp good white wine 1 cup fresh grated parmesan cheese, 1 can crab meat 2 minced garlic cloves1 jar artichoke hearts (6oz) dash of Tabasco sauce1 cup of mayonnaise a dash of each salt and pepper
Step one: preheat oven to 350 degrees F. Drain the canned crab meat and artichoke hearts well. Combine all ingredients in a food processor and blend well. Transfer to small baking dish and bake for 20 to 25 minutes, or until hot and bubbly.
Step two: serve with hot crusty French bread or warm tortilla chips.
Step three: enjoy thoroughly with your favorite friends! This is one of my all time favorite dips. Yum
Boeuf Bourguignon(truly a classic French dish)
One large carrot cut into half inch pieces one onion diced into half inch piecesone celery stalk cut into half inch pieces two garlic clovesOne bouquet garni 6 cups of good red wineQuarter cup of brandy10 black peppercorns 2 tablespoons oil
Bouquet garni: making a bouquet garni
Wrap the green part of a leak loosely around a bay leaf, a sprig of thyme, some celery leaves and a few stems of parsley, then tie with a string leave a long tail to the stirring for easy removal from your pot.
2 pounds of beef chuck steak trimmed and cut into 1½ inch cubesOne large tablespoon of tomato paste 2 tablespoons of flour1 1/2 cups of good brown stock32 small boiling onions appealed1 tablespoon of butter2 teaspoons of white cheddar5 ounces Of mushrooms quartered 2 tablespoons of chopped garlic8 ounces of sliced bacon cut into cubesTwo slices of bread crusts removed Cut into triangles 2 tablespoons of freshly chopped parsley
Step one: place all the ingredients for the marinade in a bowl with the cubes of beef. Cover and refrigerate overnight
Step two: preheat the oven to 400° F strain the marinade into a saucepan, remove the beef and set aside, and keep the vegetables and bouquet garni separate. Bring the marinate to a boil, skim off the impurities and cook for 6-8 minutes. Passed through a fine strainer.
Step three: in a large heavy bottomed flame proof casserole or Dutch oven, heat a little oil and butter. Pat dry the meat and brown on all sides in batches, remove and keep to one side. Add the well drained vegetables from the marinade, lower the heat slightly and cook, stirring occasionally until lightly browned. Return the meat to the casserole with a tomato paste and stir over medium heat for 3 minutes. Sprinkle with the flour, place in the oven for 628 minutes, then remove and mix the flour in. Place over medium heat, add the marinade and bring to a boil stirring constantly, then add the stock and the bouquet garni. Return to a boil, cover the casserole and bacon the oven for approximately 1:30:00, or until they meat is wonderfully tender.
Step four: place the onions, butter, sugar and some salt in a deep skillet in port in enough water to cover. Cook over medium heat until the water has almost completely of the operated and then swirl the skillet until the onions are golden. Fry the mushrooms in some sizzling butter until golden, season, drain and add to the onions. Fry the garlic and bacon in just a little bit of oil, drain and add to the onions and mushrooms.
Step five: brush the bread with melted butter and toast under your oven broiler for 3 to 5 minutes or until they are golden brown.
Step six: once the beef is cooked, skim off excess fat. Transfer the beef to a clean flame proof casserole or serving dish, cover and keep warm. Strain the sauce and return it to the pan, discarding the vegetables and bouquet garni. Bring the sauce to a boil and simmer for about 15 to 20 minutes, or until the sauce coats the back of a spoon, skimming frequently. Season, strained over the meat and simmer or return to the oven for 5 to 7 minutes. Add the onions, mushrooms and bacon. Dip a corner of each bread croutons in the sauce, then into the parsley sprinkle the remaining parsley over top of the beef and surf with the croutons and the edge of the dish or side for an elegant look.
Step seven: find some friends, open up a nice bottle of burgundy and enjoy.
I hope you've enjoyed my wine recipes now send us some of yours. :-)
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