Defy Domestication

Rose petals scattered aimlessly, melted lavender candles, and a half bottle of an aromatic wine are all that remain of the romantic evening you won’t soon forget.  The next day, as the pedals begin to wilt and the candles are discarded, you may find yourself asking what of the wine?  Chicken Lo-Mein, vegetable egg rolls, the digitally remastered Casablanca DVD, and a cozy couch is certainly an option, but for the more ambitious diner we present some delicious alternatives alongside some helpful advice for cooking with wine.    

 

It doesn’t take a fine wine connoisseur to understand the bold distinctions that characterize certain wines.  Just as you strategically pair a glass of dry red wine with a fine steak, you must use the same calculated approach when including wine in the cooking process.  It serves as an enhancer; incorporating wine arouses flavors that may have been long hidden in many of your favorite dishes.  The first pitfall to overcome is the lure of cooking wine; the cunning name makes it seem logical, but its contents include a high concentration of salt and other flavor additives that will drastically impact a dish.  Avoid this impostor at all costs.  A modestly priced bottle of wine can offer much more than many of the finest cooking wines. 

 

Bringing us to the heavily debated factor of cost.  Going cheap seems logical since it would seem much of the content is being cooked out, unfortunately the most budget friendly wines are not the best route for cooking.  The process of reduction only amplifies the poor quality.  Consequently, you may miss the experience of certain flavors that will emerge with the use of a finer wine.  The more premium the wine, however, the less it will stand up to higher temperatures and longer cook times.  As a basic guideline, only use a wine you would drink since that flavor will directly reflect in the food. 

 

In a standard wine glass there is about 17.5% alcohol, how much of the amount remains in the food depends on cook time and process.  In a report issued by the Agricultural Research Services of the USDA, they found the following results.  When adding wine to a boiling liquid that has been removed from heat you’re left with 85% of the alcohol content.  Overnight storage decreases the content to 70% while flaming the liquid only reduces it to 75%.  Baked or simmered dishes drop the percentage considerably in relation to cook time, from 40% alcohol content after 15 minutes to 25% after an hour.  Two and a half hours nearly eliminates any traces of alcohol, reducing it to 5%.

 

When deciding between red or white wine, let color guide you.  Red typically matches well with darker meats and red sauces, while white works well with cream sauces, seafood, and white meats.  Below you will find four unique recipes that will guide in discovering the benefits of cooking with wine.

 

First, a twist on a classic recipe to get you started.

Red Wine Spaghetti Sauce

Ingredients for the sauce:

1 cup dry red wine

2 (6oz.) can tomato paste

1 (16oz.) can plum tomatoes

1 medium onion

1 clove garlic

2 tsp. salt

¼ tsp. pepper

2 tsp. sugar

½ tps. basil

 

In a blender combine all the ingredients and blend on high for 10 seconds, making sure to leave some texture to the sauce.  Cover and cook the sauce over medium heat, allowing it to simmer for 45 minutes.  In a separate pan, fry 1 lb. of lean ground beef.   While the meat is cooking, remove the sauce lid and let it gently simmer for another 15 minutes.  When the meat is fully cooked, combine the two, making sure the meat mixes thoroughly with the sauce.  Serve the meat sauce over you favorite pasta and take time to appreciate the enhanced flavor brought out by the addition of the wine.    For large batches use 1 cup red wine for every 22 oz. of tomatoes.

Beef Stroganoff

Ingredients:

1 (16 ounce) package egg noodles

2 tablespoons butter, softened

2 onions, finely chopped

2 cloves garlic, minced

1 (8 ounce) package fresh mushrooms, thinly sliced

1 pound beef loin steak, cut into thin strips 

1/4 cup Burgundy wine

3 tablespoons lemon juice

2 tablespoons all-purpose flour

2 tablespoons cold water, or as needed

1 (8 ounce) container sour cream

 

Begin by adding the butter to a large saucepan and let it melt.  Add the onions and garlic and cook until tender and slightly translucent.  Add mushrooms and cook for an addition three minutes.  Then, add the steak into the pan, followed immediately by the wine and lemon juice. 

 

Separately, bring 2 quarts of water to boil in a large pot.  While waiting for it to boil, mix flower and cold water in a bowl until smooth.  Reduce sauce heat to low and slowly incorporate the flour/water mixture.  After the other pot has come to a boil, and the egg noodles and let them cook for 7 minutes.               Allow the meat and sauce to cook for 5 minutes, or until the consistency of the sauce coats the back of a spoon.  Let cool, then stir in the sour cream.  Serve the meat and sauce over the pasta for a delicious wine infused meal. 

 

Classic White Wine Marinade

Ingredients for Marinade

6 tablespoons Chablis or other white wine

Wine can also be used in food preparation.  In a large bowl, thoroughly whisk together all of the above ingredients.  Pour over your favorite vegetables, poultry, or seafood and let set for a minimum of 2-3 hours before cooking.

Lamb Ribs with Honey and Wine

3½  pounds lamb ribs

2 onions, chopped

2 teaspoons minced garlic

3 teaspoons honey

3 teaspoons olive oil

¼  cup soy sauce

1 cup dry white wine

1 teaspoon ground black pepper

1 teaspoon salt

¼  cup fresh lemon juice

1 teaspoon ground cinnamon

Here’s a delicious application of using wine as a marinade.  The delicate texture of the lamb marries perfectly with the acidic flavor of white wine.  Prepare the marinade by mixing the onions, garlic, honey, oil, soy sauce, wine, pepper, salt, lemon juice and cinnamon together in a large bowl.  Place the lamb into a baking dish at least two inches deep.  Pour the marinade over the meat, cover and place in the refrigerator for an hour.  After about 45 minutes, be sure to preheat your oven to 400 degrees Fahrenheit.  Bake the dish for 70-75 minutes, or until the meat is thoroughly cooked.