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Cooking with Wine Recipe

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This recipe for Cooking with Wine, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Peatie
Added: Wednesday, November 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Wine is to be used as a spice, an accent, or a flavoring. You don't have to use a lot to get the benefit. A suggested starting point:
Soups - 2 T per cup
Sauces - 1 T per cup
Gravies - 2 T per cup
Stews and meats - 1/4 cup per pound
Poaching liquid for fish - 1/2 cup per quart

Directions:
Directions:
Cook wine for at least 2-3 minutes after adding to a dish-- without that the wine can over powe the other flavors in your food.
Wine for marinades:
Red wine, fresh rosemary, olive oil and garlic make a classic marinade for leg of lamb.
Red wine, olive oil, teriyaki sauce, black pepper and sage marinade make a heavenly grilled steak.
White wine, lime juice, garlic and a bit of cilantro make a tasty latin accented marinade for grilled chicken.

Personal Notes:
Personal Notes:
From Judy Placek's brother-in-law's Grapevine Newsletter. If you are ever in Boseman, MT drop in and say hi to Doug Badenoch at the Wine Gallery.

 

 

 

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