So what is the magic spell they are using in that kitchen?
What are the secrets to cooking with wine and finding that perfect
pairing between the food and the wine?
The first, and probably the most important rule is only cook with a wine that you would drink! It really does make sense...think about it...if you don't like the taste of the wine in the glass, what would ever make you think you'd like it any better in your food?
**Please take note that an expensive wine is not necessary - there are many good quality wines out there for reasonable prices that will provide the same flavor to a dish as a premium wine. Save the premium wines to serve WITH your food!
How to Cook with Wine...
Wine has three main functions in the kitchen...as an ingredient in a marinade, as a cooking liquid, and as a finishing touch on a dish. The purpose of cooking with wine is to enhance the dish and accentuate the flavors and aromas of the food. It only takes a small amount of wine to complete this task. Overusing the wine is just as disastrous to a dish as over seasoning it, while using just the right amount will produce a symphony on the palate!
Does the Alcohol Really Burn Off?
Yes, the alcohol in the wine actually evaporates during the cooking process. While the dish cooks the flavor in the wine becomes concentrated. Typically the wine is added at a point of high heat in the cooking process, then the heat is turned down and as the dish simmers, the wine reduces and its flavors are extracted into the dish.
How do I know which wine to use?
There are certainly schools of thought for which wines to cook with which types of foods. Here are some suggestions for "traditional pairings"...
- With red meat dishes use a young, full bodied red wine
- For red sauces, use a young, full bodied or robust red wine
- For soups with root vegetables and/or beef stock, use an earthy or full bodied red wine
- For fish, shellfish, seafood, poultry, pork or veal dished, use a dry white wine or a dry fortified wine
- For cream sauces, use a dry white or a dry fortified wine
- For seafood soups like a bouillabaisse use a crisp, dry white wine
- For desserts use sweet white or sweet fortified wine
- For poultry based or vegetable based soups or stews use a dry fortified wine
One of our favorite dishes...My Favorite version of Beef Bourguignon...
Beef Bourguignon is a dish made famous by the late, great Julia Child - It's a French classic! This dish will warm you to the core on those cold winter evenings. Serve it with a side of smashed baby red potatoes and a French vinaigrette salad to make a complete meal. It's great for a family meal or a party dish - everyone will love this updated classic.
Ingredients:
- 2 pounds of filet of beef cut into 1 inch pieces
- kosher salt and freshly ground black pepper
- Olive oil
- 6 slices of thick cut, smoked bacon, cut into 1/4 pieces
- 4 cloves of garlic, minced
- 1 cup of good quality Merlot wine
- 2 cups of low sodium beef broth, warmed
- 1 - 14oz can petite diced tomatoes, with juice
- 1 Tbsp tomato paste
- 1 tsp dried thyme (or 2 tsp fresh)
- 2 cups yellow onion cut into a large dice or 16oz bag thawed pearl onions
- 2 cups carrot cut into 1 inch thick chunks
- 3 Tbs unsalted butter, at room temperature
- 2 Tbsp all purpose flour
- 8oz container of sliced button mushrooms
Directions:
- Dry the filet pieces with paper towels to remove excess moisture from the meat. This will ensure that you get a good sear on the outside.
- Place the beef in a bowl and generously salt and pepper it, tossing to coat.
- Place a heavy Dutch oven over medium-high heat, add 2 Tbsp of olive oil to the pan.
- When the oil is hot, add the beef and allow it to sear on each side while moving it around the pan with tongs or a wooden spoon. **You will want to work in small batches - putting all of the beef in the pan at the same time will not provide you with a good sear. As the beef sears, place the finished pieces on a holding plate.
- Once the beef is all seared and set aside on your holding plate, add the bacon pieces to the pan and cook until browned and crispy. Remove to a plate lined with a paper towel to absorb the excess fat.
- Drain all of the fat from the pan except for about 2 Tbsp.
- Add the minced garlic to the pan and cook 30 seconds.
- Add the Merlot to the pan to deglaze, scraping the brown bits from the bottom of the pan with a wooden spoon. (there is a lot of flavor in those bits!) Cook 1 minute.
- Add the diced tomatoes, beef broth, tomato paste and dried thyme to the pan.
- Bring the mixture to a boil. Reduce the heat to low and add the onions and carrots.
- Cover the pan and allow the vegetables to cook in the broth for about 30 minutes or until softened.
- Meanwhile...
- in a small bowl, combine 2 Tbsp unsalted butter and 2 Tbsp flour - mash it together with a fork. After the broth and vegetables have cooked for 30 minutes, add this mixture in with a whisk - this will thicken your sauce.
- In a separate saute pan, melt 1 Tbsp unsalted butter - add the mushrooms and cook until golden brown. Turn off heat and set aside
13. When the sauce has thickened, add the beef, bacon and mushrooms to the pan and allow
it to heat through, about 10 minutes. Add salt and pepper if necessary for your taste.
Serve and enjoy with a glass of the Merlot!
Adapted from The Barefoot Contessa Recipe
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