Before you start pouring glasses of wine into every dish you make, there are some things to remember. Firstly the advantage of cooking with wine is that the dish will be enhanced by the natural wine taste, yet all the alcohol will evaporate.
During the cooking process the alcohol evaporates and leaves a delightful wine taste to the dish. Cooking for fifteen to twenty minutes can ensure all the wine evaporates and you are not left with drunken guests.
As a personal choice I only use wine I would normally drink when adding it to my dishes, the reason is that cooking wine can often be bitter and unpleasant, but when you cook with wine that you would normally drink, you get to enjoy the natural wine taste which comes through in the dish you are making.
What Wine To Use
The wine you will add to your recipe will really depend on what you are making. Work it the same as you would when ordering wine with a meal. A hearty red will work beautifully with game, beef and lamp while a white wine or rose will work wonders with a seafood dish or chicken.
I use wine in all my pasta dishes using red wine in my own personal bolognaise recipe and white wine in my chicken and mushroom pasta dish. Of course wine can be used in a range of recipes not only pastas, the wine brings out the flavor of the dish.
I know people who choose to add wine to their recipes instead of a spice, this is because the taste can bring the whole dish together perfectly blending the flavors and offering a taste bud sensation.
Great Recipe Ideas
The first recipe is my ultimate favorite, you don?t use too much wine and the recipe is quick and easy.
My chicken and mushroom pasta recipe is so easy anyone can make it and the white wine gives a wonderful natural taste to the dish. I prefer chicken breast, but that?s my own personal taste because I really don?t like the brown meat of chicken.
You will need some chicken breasts, a punnet of mushrooms, a container of double cream and a glass of your favorite white wine.
Dice your chicken and place in a pan with some olive oil, then dice your mushrooms and add those, allow the chicken to start to brown and your mushrooms to start softening before adding your glass of wine.
Leave your dish to simmer, allowing all the alcohol to evaporate for around fifteen to twenty minutes, then add your cream. Allow to cook until your sauce starts to thicken and serve over your favorite pasta with some parsley on the top for a beautiful finish.
You will find the wine taste really shines through, apart from a little salt and pepper you don?t need to spice the sauce much, the wine does all the hard work for you. This is a wonderful light dish and is so quick to make that you can make it for the family or when you have guests over.
As I mentioned before I also use wine when I make my bolognaise sauce, for this I use a red wine that compliments the meat that I am using. A glass of your favorite red wine will enhance the dish and if you make your bolognaise like I do, it will be simmering for hours, so you don?t have to worry that any alcohol has been left behind.
Some people prefer reducing the amount of wine they add to the dish, but a half a glass of your favorite red wine can do wanders to a beef stew where your favorite white can really enhance seafood paella.
Author Bio: Charlotte Rivington is a passionate blogger about Food, Recipes and is a bit of a wine geek. From new inspiring food recipes to tips for drinking wine (find out more about natural wine Roberson Wine http://www.robersonwine.com/shop/natural-wine/).
{December 20, 2012} {Tags: cooking recipes, cooking with wine, recipes with wine}Source: http://cookingasianfood.info/2012/12/cooking-recipes-with-wine/
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