By Alison Boteler
How to exploit Wine to Take uncomplicated Recipes from usual to striking
Building at the idea of The Spaghetti Sauce Gourmet, this publication exhibits how you can use wine because the final comfort factor that may upload sizeable effect to recipes and easy dishes. Why? Wine is flexible. it may be used with approximately all types of meals. Use it to marinate meats, style stews, punch up sauces for fish, fowl, pasta, greens, and take truffles from daily to stylish. upload a touch (even from that half-drunk bottle within the refrigerator from days in the past) and also you immediately upload type to the main humble fare.
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Additional resources for The Gourmet's Guide to Cooking with Wine
Example text
This novel production is well worth the effort. 4 1 1 2 2 2 tablespoons (55 g) butter tablespoon (15 g) firmly packed brown sugar teaspoon (5 ml) Worcestershire Sauce large onions, sliced cans (101⁄2 ounces, or 315 ml, each) condensed beef broth cups (475 ml) Chardonnay or white wine FOR PARMESAN CROUTONS: 2 cups (80 g) French bread cubes 4 tablespoons (55 g) butter, melted 1 ⁄4 cup (25 g) grated Parmesan cheese 1 cup (about 4 ounces, or 115 g) shredded Swiss cheese Preheat oven to 325°F (170°C, or gas mark 3).
Serve salad on individual plates and garnish with remaining walnuts. *To toast walnuts: Preheat oven to 350°F (180°C, or gas mark 4) and spread walnuts on a baking sheet. Toast for 6 to 8 minutes, turning once, until golden brown. Watch carefully to avoid burning. Prep = 15 minutes Cook = 6 to 8 minutes Yield = 6 to 8 servings 42 The Gourmet's Guide to Cooking with Wine Celery Root Remoulade In Europe, celeriac, or celery knobs, are often served as coleslaw or a garnish on cold plates. A Swiss-inspired inn in the Litchfield Hills area of Connecticut used to serve celery root remoulade with B¨undnerteller, an air-dried beef appetizer.
2 2 1 1 1 medium celery roots cups (480 ml) Riesling wine tablespoon (15 g) Düsseldorf or Dijon mustard tablespoon (15 ml) lemon juice cup (225 g) mayonnaise Salt and pepper Pare celery roots. Cut into slices about 1⁄16 inch (2 mm) thick and then cut slices into matchstick strips. Put celery root in a large mixing bowl. Bring wine to a boil and pour over celery root. Cover with plastic wrap and refrigerate for at least 2 hours. Meanwhile, combine mustard, lemon juice, and mayonnaise. Remove celery root from the refrigerator and pour off wine.