January 25th, 2013
Everyone has heard the age-old advice that when cooking with wine, “If you wouldn’t drink it, then don’t cook with it;” but that does not mean you can’t find fabulous wines, that are also inexpensive, to cook with. Personally, if you’re cooking with it – then you should have a glass too!
There are ways to incorporate wine into almost any dish. My Bolognese Meat Sauce with Chianti, for example, is soo rich and delicious after a good long simmer that I almost want to forget the pasta and just eat the sauce right out of the pan! Yum!
Tasty ingredients for my “Double Red Wine” Vinaigrette!
Photo by Kathy Casey Food Studios®
Adding a dash of wine to a dish adds an extra dimension of flavor especially when reduced down – further enhancing the flavor of the wine. My recipe for “Double Red Wine” Vinaigrette calls for reduced red wine which is then whisked into red wine vinaigrette – now that’s a flavor POW! Its gorgeously delicious taste is the perfect accent to fresh organic greens.
Leftover white wine from the weekend is a great addition to anything from sautéed onions for a vegetable soup, to pan-seared shrimp with garlic.
So pour a little in your glass, add some in your pan, and cook up something d’lish! -Kathy
Bolognese Meat Sauce with Chianti
Makes 12 cups sauce
2 tablespoon olive oil
1 pound pork butt, cut in 1 “ chunks
1 pound beef chuck, cut in 1” chunks
1 cup small diced onion
3/4 cup small diced celery
1/2 cup chopped mushrooms
3/4 cup small diced carrot
1/2 cup small diced green peppers
2 tablespoons minced garlic
1/4 teaspoon crush red chili flakes
1/4 teaspoon dry “whole leaf” rosemary, crushed
1 teaspoon dry “whole leaf” oregano
1 teaspoon dry “whole leaf” basil
1/2 teaspoon dry “whole leaf” thyme
1 1/2 cups Chianti red wine
2 cups beef broth ( I used Swanson’s)
2 (6oz. each) cans tomato paste
2 (1# 12oz each) cans pear tomatoes in juice
3/4 cup whole milk
salt as needed
In a large heavy bottom Dutch oven or soup pot heat the olive oil over medium high heat. Add the meat chunks and cook – browning on all sides, about 5 minutes. Remove from pot to a plate and set aside.
Then add to pot the onion and cook – stirring often for 1 minute, Then add the celery, mushroom, carrot and green peppers, cook stirring often for 1 minute.
Add the garlic and chili flakes ad stir in for 30 seconds. Add the dry herbs and wine and bring to a boil and reduce for 2 minutes.
Add the reserved browned meat, beef broth and tomato paste. Pour the juice from the canned tomato in and with clean hands add the pear tomatoes to the pot while “hand squishing” them.
Bring to a slow boil and then reduce heat to medium-low – low to keep at a consistent slow simmer. Cook, stirring often for about 2 hours, until meat is very very tender and is falling apart and sauce is very thick.
Add milk and stir in and then remove sauce from heat and stir up sauce well, breaking apart meat and incorporating into sauce. Taste sauce for salt and season as needed.
Recipe by Kathy Casey Food Studios®
“Double Red Wine” Vinaigrette
Makes 1 1/2 cups vinaigrette
1/2 cup Merlot red wine
1/2 cup red wine vinegar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon finely minced garlic
1 tablespoon finely minced shallots
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup extra virgin olive oil
In a small non-corrosive saucepan combine the wine and wine vinegar, place over high heat and bring to a boil. Continue boiling until liquid is reduced (by half) to ½ cup. Remove from heat and cool to room temperature.
Place the cooled red wine reduction into a medium bowl. Add the mustard, garlic, shallots, salt and pepper. Whisk together, then slowly drizzle in the olive oil while whisking continuously. Mixture should be nicely emulsified. Refrigerate until needed, whisking well again before serving.
To serve: In a large bowl place about 1 tablespoon vinaigrette for every super-packed, heaping cup of greens. This dressing is big flavored, so not much is needed per serving. With clean hands toss well, being sure to coat each leaf with dressing. Add more dressing or greens to taste.
Recipe by Kathy Casey Food Studios®