I asked Tayla Boerner, our great neighbor, friend and regular contributor to our wine blog to periodically write about some of her favorite recipes that include wine. Talya is a great cook and she loves to use wine in her cooking, so this should be a really fun addition to our wine blog! And it meets the requests I have had from many of our readers that we include recipes. So have fun cooking with wine and feel free to send us your cooking with wine recipes and we will include them in a future blog!
Just Add Wine!!
Usually when thinking of food and wine, most people are only worried about which wine pairs best with a particular meal. But I like to cook with wine. Wine can enhance your dish if you follow a few simple guidelines. Unless you can't cook at all, and then it might just be a waste of good wine....
|Use A Good Wine!!|
There is a section in the grocery store with vinegar and spices and "cooking wine" for sale. Do not use this "cooking wine". This is really for little old church ladies who pretend not to drink but sip a thimble full now and again while cooking meatloaf for supper. It's full of salt and once the alcohol cooks off, your dish will be salty like the ocean.
A general rule of thumb - most of the alcohol will evaporate and your dish will be flavored with the wine. If you are like me and don't know that much about wine, read the information on the back of the bottle. There is usually a description of the underlying wine tones such as apples, pears, vanilla, smokey, chocolaty, fruity, etc. If it was just about the alcohol, every bottle would taste exactly the same. Climate, growing season, and type of grape all affect the flavor of the wine as well as your food.
|Wine Jello Shots!|
Chardonnays work well for deglazing and making sauces. They have a somewhat buttery flavor which will enhance a buttery sauce. Sweet wines with hints of fruit work well roasting chicken or turkey or for dessert sauces. Bolder reds enhance meat dishes such as pot roast, chili or spaghetti. My friend Marcia makes homemade champagne marshmallows that are amazing. I made watermelon white wine jello shots for my friend's 50th birthday party. They were a big hit! Of course we were the Arkansas girls who first loved Le Boone's Farm....
My favorite roasted chicken recipe...
1 Whole Chicken
Small Yellow Onion
Wash and pat dry the chicken. Place in a roasting pan. Fill the cavity of the chicken with slices of orange, lemon, chunks of potato and onion, rosemary stems and whole garlic cloves. Don't be shy - stick your hand up in there and stuff it full of these goodies. Rub the bird with olive oil, salt and pepper. Be generous with the salt and pepper. Pour about a half cup of wine in the pan and over the chicken. Cover tightly with foil and roast at 350 for about an hour. It will depend on the size of the chicken so keep a watch on it. Baste it with the wine occasionally. Uncover and roast an additional 20 minutes or so at 425 for extra brown crisp skin. Discard the fruit and veggies in the cavity. That was just for flavor. Deglaze the drippings with more white wine for a delicious sauce.
|Rosemary Beside Our Porch !!|
If anyone in Dallas needs rosemary, feel free to cut some from our enormous rosemary bushes. If anyone needs wine, talk to Harold. He knows all the best deals around.
Beach Boys, "Gettin Hungry"
If you enjoyed the above post be sure to join and follow Talya’s very entertaining blog, grace grits and gardening, which is a wonderful read about life and growing up in a small town.
Please Add Your Comments Below & Join Our Blog on the Top Right Side of This Page. And You Don’t Have to Live in Munger Place to Join, So Please Join if You’re Enjoying Our Wine Blog!!!