Red wine in today’s dinner! Yummy! Red wine need not be just the accompaniment in the meal, but can be in the meal itself. It takes the flavor of the dish to a whole new level. Let’s take a look at some delicious recipes you can make using red wine.
Always cook with a type of red wine you would choose to drink!
Wine and food waltz so well with each other-bringing out the best in both worlds-which is the reason why red wine is popularly used in cooking! Red wine is an excellent flavoring agent, and is commonly used to marinate meats. It imparts a lovely flavor, not to mention the sumptuous glaze it gives a meat loaf! Moreover, red wine, when added to desserts, is also seen to transform simple treats into exquisite, fancy desserts for special occasions.
Cooking with red wine is all about enhancing the flavor and aroma of a particular dish, thus, the red wine chosen must be of a good quality. Using poor quality red wine will only impart substandard flavors, leaving your dish insipid and unpalatable. When using red wine, the cooking process does away with the alcohol content, and the flavors are imparted by the remaining wine content. So if you use cheap wine, very little flavor will be added to the dish, which will be almost indistinguishable. Moreover, cheap wines are higher in salt content, making the dish saltier than preferred. Always taste the red wine before cooking with it. If you can drink and enjoy that glass, it’s fit to use for cooking.
Ingredients
● 1 garlic clove, diced
● 1 onion, sliced into chunks
● 1 carrot, sliced into chunks
● 1 tomato, diced
● 1 bell pepper
● ½ lb mushrooms (any kind)
● ½ cup red wine
● ¼ cup chicken stock
● ¼ cup flour
● ½ tsp. salt and pepper
Preparation Procedure
● Take the flour, and add seasonings like salt and pepper to it. You can also add some herbs or even paprika if you like. Take the chicken thighs and coat them in this mixture. Fry them in a skillet with some oil, till both sides are browned.
● Transfer these chicken pieces into a hot casserole, and add the onions, carrots, mushrooms, bell peppers, and any other vegetable of your choice. Stir and allow the mixture to cook until the onions soften. Add the crushed clove of garlic, and then add in the diced tomatoes.
● After 5 – 10 minutes, pour the red wine and chicken stock into the mixture. Allow the mixture to cook for half an hour. Check for seasoning and add more, if required. This dish can be had with rice, polenta, or even roasted potatoes.
Ingredients
● 3 onions (medium-sized)
● 3 oz. bacon, diced
● 2 sprigs thyme, fresh
● 2 sprigs parsley, fresh
● 2 bay leaves
● 1 sprig oregano, fresh
● 1 lb beef
● 3 oz. chestnut mushrooms
● 1½ cups red wine
● 1½ cups chicken stock
● 2 tbsp. olive oil
● 1 tbsp. flour
● ½ tsp. salt and pepper
Preparation Procedure
● Sauté the diced onions along with diced bacon, until the bacon is cooked. Once cooked, transfer the bacon-onion mixture to a plate. Into the bacon fat, add the beef pieces and fry till the beef browns.
● Then add flour, and stir till the flour turns a brownish shade. Add the bacon-onion mixture, along with the bay leaves, parsley, thyme, and oregano.
● Season with salt and pepper. Also add the red wine and chicken stock to the mixture, and allow this mixture to cook very slowly for the next two hours, on simmer.
● Then add the mushrooms, and cook for another 20 minutes. Your beef bourguignon is ready to be enjoyed, and is accompanied well by roasted potatoes, rice, bread, or even polenta.
Ingredients
● 2 pork chops
● 2 sprigs fresh parsley
● ½ cup red wine
● ½ cup chicken stock
● ¼ cup flour
● 3 tbsp. olive oil
● ½ tbsp. tomato paste
● 2 tsp. butter
● ¼ tsp. salt and pepper
Preparation Procedure
● Season the flour with salt and pepper, and gently roll the pork chop in the flour. Once the chops have been coated properly, fry them in a pan greased with butter and olive oil.
● Transfer the pork chops onto a plate. In the same pan, add crushed garlic and fry for a minute.
● Pour the wine and stock into the pan, along with the tomato paste. Bring to a boil. Then lower the temperature, and add the pork chops, allowing the whole pot to simmer for the next 2 hours. Your pork chops in red sauce is ready!
Ingredients
● 1 lb hamburger meat
● 2 cups red wine
● 2 tbsp. brown sugar
● ¼ tsp. salt and pepper
Preparation Procedure
● Dissolve brown sugar in red wine, and allow this liquid to come to a boil. Once it comes to a boil, allow the mixture to reduce to about ¾ cup.
● Next, take the hamburger meat, and season it with salt and pepper. Add a part of the red wine reduction sauce and mix gently. Form patties and grill them.
● The hamburgers with red wine are ready. Place them in burger buns along with cheese, lettuce, tomatoes, etc. Pour a spoon of the red wine sauce reduction on the bun, and your delicious burgers are ready to munch!
Ingredients
● 1 medium-sized onion
● 1 clove of garlic
● 2 cups beef broth
● 1 cup carnaroli risotto rice
● 1 cup red wine
● 1 tsp. tomato paste
● 1 tsp. olive oil
● ½ cup Parmigiano – Reggiano cheese, shredded
● ¼ tsp. salt and pepper
Preparation Procedure
● In a pot or deep-bottomed pan, allow the broth to come to a boil. Reduce the temperature, but make sure the broth continues to remain piping hot. In another pan, fry the diced onion in some oil, and wait till it becomes translucent.
● Then add the garlic into the pan, and once it turns slightly brown, add the risotto rice. Fry the rice for a minute, and then add a ladle of wine and steaming hot broth into the rice. Keep stirring the rice until the liquid component evaporates, after which you add another ladle full of broth and wine.
● Continue this till all the wine and broth is used up. Add the tomato paste, and stir for a few more minutes. Sprinkle the shredded cheese on the risotto, and season with salt and pepper. Your red wine risotto is ready.
Ingredients
● 1 bowl of cooked pasta
● 1 medium-sized onion, finely chopped
● 1 medium-sized capsicum, finely chopped
● 1 cup red wine
● 2 tbsp. tomato sauce
● 1 tbsp. garlic, finely chopped
● 1 tbsp. olive oil
● 1 tsp. dried oregano
● 1 tsp. dried basil
● 1 tsp. dried rosemary
● 1 tsp. chilly flakes
● ½ tsp. salt and pepper
Preparation Procedure
● Sauté the finely chopped onion, capsicum, and garlic in olive oil, and when they turn translucent, pour in the wine.
● Stir well, then add the dried herbs, seasoning, and tomato sauce. Bring this mixture to a boil, then reduce the temperature, and allow the sauce to reduce over the next 15 – 20 minutes.
● Once the sauce thickens, add the boiled pasta into the pot, tossing the pasta gently and allowing the sauce to coat it well. Sprinkle with grated cheese and enjoy!
Ingredients
● 4 – 5 thin slices ham or prosciutto
● 500 g packet of puff pastry
● 1 lb beef fillet
● ½ lb finely chopped mushrooms (button/chestnut/dried porcini)
● 2 cloves of garlic
● 2 egg yolks
● 1 medium-sized onion
● 2 tbsp. extra virgin olive oil
● 2 tbsp. butter
● 1 tsp. fresh parsley
● 1 tsp. fresh thyme
● 1 tsp. salt and pepper
Preparation Procedure
● Set the oven at 220°C and allow it to preheat. Meanwhile, we can prepare the mushroom filling and beef fillets.
● For the mushroom filling, first melt the butter in a little oil (this prevents the butter from burning). Sauté the diced onions and garlic in the butter for a minute, then add the finely chopped mushrooms. Sauté till the liquid from the mushrooms has evaporated. Season with herbs like parsley, thyme, salt, and pepper.
● The next step is to prepare the beef fillets. Sprinkle some salt and pepper on the fillets and sear them in a hot pan, drizzled with a little olive oil, for 3 minutes. Overcooking can make the fillets dry. Once done, allow them to rest.
● On a chopping board, spread a cling film, and on it, spread the ham slices or prosciutto in a double row, such that they overlap each other. Spread a portion of the cooled mushroom filling onto the prosciutto, and then place the beef fillet on top of it, in the middle. Now, holding the plastic wrap, roll the beef fillet to form a parcel, twisting the edges to make it secure. This parcel is to be refrigerated for about half an hour, so that it holds shape.
● Beat the egg yolks and place them on the side. Roll out the puff pastry with the help of a rolling pin, on a baking sheet. The pastry sheet should be large enough to wrap the beef parcel chilling in the refrigerator. Take out the beef parcel, and place it in the center of the pastry sheet. Wrap the beef parcel with the puff pastry, using egg yolk as glue to hold the sides. Again place the final parcel in the refrigerator for another 10 minutes.
● The oven should be ready by now. Use the rest of the egg yolk to glaze the Wellington parcel, and gently score the surface of the pastry with a knife, in a crisscross manner. You can sprinkle some herbs if you like, and then place the parcel in the oven to bake for 20 – 25 minutes. Allow the Wellington to rest for 15 minutes, before you slice it and serve these delicious parcels of goodness!
Ingredients
● 3 pears, ripe with intact stalk
● 1 cinnamon stick
● ½ lemon
● ½ bottle red wine
● 100 g caster sugar
Preparation Procedure
● To prepare the poaching liquid, pour wine, sugar, and cinnamon into a large pot or saucepan. Split the vanilla pod sideways, scrape its contents, and drop it into the poaching liquid. Heat this liquid and bring to a boil.
● Meanwhile, squeeze the lemon and allow the juice to fall into a nice wide-bottomed bowl (you can also use orange juice). Peel the pears, and slice off the bottom to enable the pears to stand in the saucepan.
● Then, drop them into the lemon juice as soon as possible. This will prevent the pears from browning. Now gently drop them into the poaching liquid.
● Make sure the pears are completely submerged in the poaching liquid, and allow the liquid to boil for about 15 minutes, turning them every five minutes. The ripeness of the pears will determine the poaching time.
● You can test the tenderness by poking a pear gently. Once tender, but still firm, carefully lift them out of the poaching liquid, and allow the liquid to boil until a syrup-like consistency is obtained.
● Place the poached pears on a plate, and pour some red wine syrup on them. For garnish, place the cinnamon stick on the side, and your poached pears are ready to serve!
Ingredients
● 1 cinnamon stick (optional)
● 1 cup cherries, stems removed and pitted
● ½ cup + 2 tbsp. dry red wine
● ½ cup caster sugar
● 1 tbsp. cornstarch
Preparation Procedure
● In a large saucepan, place the pitted cherries and sugar. Add the dry red wine into the saucepan, and allow the mixture to come to a boil. Once brought to a boil, reduce the temperature and allow the cherries to cook slowly in the wine, until the cherries have softened.
● This may take anywhere between 10 – 15 minutes. Then add the cornstarch mixture, and stir continuously for approximately a minute, until the mixture thickens.
● If you’ve added the cinnamon, remove it carefully from the cherry mixture. This delicious red wine cherry sauce can be had with molten chocolate cake, regular cakes, or even vanilla ice cream. The same sauce can be prepared using strawberries or cranberries, instead of cherries.
Ingredients
● 5 cups red wine
● 5 cups raspberries
● 2 cups sugar
● 1½ cups water
● 1 tsp. lemon juice
Preparation Procedure
● In a saucepan, bring to boil a mixture of wine, water, and sugar. Once the mixture boils well, remove from heat. Then add the raspberries into it, and allow them to steep for the next hour.
● Once the raspberries have steeped, add the lemon juice and pass them through a fine strainer. Make sure a nice raspberry puree is attained, void of seeds. Chill the puree in the refrigerator for an hour or two, and then prepare the sorbet in the ice cream maker. Your frozen treat is ready!
Cooking with red wine may seem daunting at first, but practice always makes you perfect. Keep experimenting with its quantity in a recipe, and test the results with your palate. Red wine can be incorporated in various recipes, so use your creative palate and experiment away!
Sweetgreen is a fast-casual restaurant known for their vibrant salads and healthy bowls, and their…
Beyond sausage is an edible vegan meat substitute that works just like its real counterpart,…
Stewing is a popular cooking technique where meat or poultry is first browned before slow…
No matter whether it's slow cooking or quick griddling, your Recteq wood pellet grill will…
Command cooking recipes are an efficient and delicious way to save time in the kitchen,…
Gina Young invites viewers to join her for a live cooking session on Monday! She…