Cooking with wine
Hi,
I have about 1/3 of a bottle of a Pinot Noir I really didn't care for in my fridge and I would like to use it for cooking. Any suggestions?
Thanks!
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19 Comments:
i always use the leftover reds if i'm making stew (beef or chicken)... or if i'm doing a filling for cottage pies with ground beef, i'll throw the wine in, also. you can also caramelize some onions and add the wine and reduce. like an onion marmelade. or into some homemade black beans, that always makes them taste rich. or just drink the sucker.
pooch at 9:23PM on 09/22/09
I'm with pooch on this where beef i concerned.
of course, great with duck. great with pork. great with salmon.
emilytaylor at 9:46PM on 09/22/09
Beef stew is my favorite cooking use of red wine!
You could also use it to make a sauce out of the juices of pan-broiled steak or chicken. Deglaze the pan with butter and onion or shallots, add wine and reduce. Maybe add a little more butter to thicken.
yayfood at 11:00PM on 09/22/09
I'd make up a nice batch of red sauce or use it to poach pears.
thehostess at 11:12PM on 09/22/09
drink it! (0;
foodiegal at 12:47AM on 09/23/09
If you did not like to drink it don't cook with it. Your taste buds will not miss as it cooks down and intensifies. It will still be the same wine. Pour it down the drain with the Turning Leaf and Sutter Home
JerzeeTomato at 12:49AM on 09/23/09
I read an article recently in Food & Wine that pertained to using leftover wine in cooking. Apparently, you can boil pasta in it (with water added as well) and it's awesome.
PumpkinBear at 1:03AM on 09/23/09
You could add it to stock to braise beef or sausages. Chuck some onions and garlic in, maybe even a leek. Pinot goes well with pepper, so be sure to add lots.
NotAmerican at 3:33AM on 09/23/09
I totally disagree with Jerzee. Unless you have some freakishly-snobby palate, you won't notice the difference.
Cook it down to almost nothing along with garlic and onions and make it the base of the sauce. Add it to a pot roast braise or a ragu.
Whatever you do, don't drink it. But don't be a snob about it, either. That's just wasteful and elitist.
tmj529 at 4:29AM on 09/23/09
This is going to get interesting.
dmcavanagh at 6:09AM on 09/23/09
I agree -- I'm not a fan of red wine for drinking, but I'm more than happy to cook with it. I feel that it really adds depth to beef stews and gravies. My hubby has also used it in a similar fashion to what yayfood suggested and it tasted delicious.
avaryne at 9:10AM on 09/23/09
Freeze it and use later in stews, braises, or in a sauce.
AnnieNT at 11:48AM on 09/23/09
@dmcavanagh - you read my mind.
radley24 at 12:06PM on 09/23/09
Thanks everyone for the ideas! I am not much of a meat-eater, so I will try it an onion marmelade or as a base for ragu. Maybe in a chili, I also thought... And not wasting a bit of it!
Carioca at 1:42PM on 09/23/09
If you are not much of a meat eater, you can also saute Kale in it...
I chop garlic and saute in a good amount of olive oil, toss some chopped Kale in there, a few healthy dashes of wine and cover to let it wilt down...season with sea salt.
juliebugsmama at 2:10PM on 09/23/09
Pot roast, stew, grillades, poached pears (add sugar and spices to the wine), French onion soup, make into a salad dressing or marinade.
CJ McD at 6:38PM on 09/23/09
Make some sangria or a wine spritzer too.
CJ McD at 6:39PM on 09/23/09
hey, I like the sangria idea! I hate to make it with wine that I like (which I enjoy by itself!)
Carioca at 7:29PM on 09/23/09
I have the freakishly-snobby palate when it comes to wine. Also I never waste wine because I am very well versed about what we like and what to purchase. My husband grew up in France he is more freakishly-snobby than even I. I cook with wine and stand by my suggestion never cook with wine you did not like to drink. Sorry just ask any chef.
JerzeeTomato at 3:27AM on 09/25/09