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07-31-2014 06:37 PM
I've got a good meat loaf one, but I'm looking for more recipes to try.
Do you have any favorites? Thanks!
07-31-2014 07:00 PM
Hi gloriajean,
What kind of wine?
I typically pour a splash into anything that calls for liquid.
I like to braise short ribs in merlot and beef stock.
I like to sautee spinach or kale in olive oil, garlic and white wine.
07-31-2014 07:03 PM
07-31-2014 07:49 PM
Can you use it in casseroles? I know it's good in the meat loaf recipe I'm making again. Red Wines, like Cab or Pina - about how much do you put in foods? 1/4 cup? That's what my meat loaf recipe calls for.
Sauteeing spinach or kale in olive oil (think I'll be using coconut oil) sounds great as I have lots of kale growing in the garden. Only I'd be using red wine.
07-31-2014 08:01 PM
That's the fun thing about wine: you can't go wrong (unless you put it in oatmeal).
Play around and have fun! Just make sure you use a wine you like to drink.
For anything that I braise, I use a cup of wine, at least. I also reduce the amount of stock that I use by as much.
If it's something I am sauteing, I go with a tablespoon or two.
07-31-2014 08:17 PM
07-31-2014 08:19 PM
07-31-2014 08:42 PM
07-31-2014 09:12 PM
This is one of my favorites, from this very forum!
(I reduced the amount of wine and subbed some chicken broth because it was a bit TOO much wine taste for me.)
CREAMY CHARDONNAY SHRIMP
From:
DiAnne
2 cups chardonnay
2 shallots, minced
3 T butter
Salt to taste
1/4 t cayenne or to taste
1-1/2 to 2 pounds large shrimp
1/2 cup heavy cream
Chopped parsley for garnish
Combine wine, shallots, 2 T butter, large pinch of salt and cayenne pepper in a large skillet. Bring to boil over high heat. Turn heat down and simmer until wine is reduced to about 1/2 cup, about 10 minutes.
While sauce reduces peel and butterfly shrimp.
When sauce is reduced add shrimp to skillet and cook, stirring occasionally, until cooked through, about 3 minutes. Stir in remaining butter and cream. Stir until heated through. Add more salt and cayenne if needed. Divide shrimp among plates, spoon sauce over top, garnish with parsley and serve.
I served this over spinach linguine noodles but could also serve over rice or spinach.
07-31-2014 09:17 PM
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