ok now i am just curious what type of dishes would i use wine to cook in?

Question

i am just starting to cook alot more than i used to and try new foods especially healthy ones

Answer 1

pasta's
vegetables
seafood
sauces
soups.

pasta - white wine for a creamy garlic sauce or parmesano sauce
vegetables - spices red or white
seafood - Always white wine
Sauces depends on the sauce or meat rather
red meat - cabernet white meat -pork, chicken- any white wine
soups - white wine for clam chowder but depends on the type of soups

remember the meats versus wines and you can experiment

red wine - redmeat/ veal, lamb, steer etc
white wine - seafood Halibut, Prawns, Lobster
white/red - white meats chicken, pork

Answer 2

Coq au vin is a classic French wine-food dish that is nothing short of incredible when made properly. I am pasting a recipe from one of my favorite TV chef personalities, Tyler Florence. You won't be dissappointed...

Classic Coq au vin:

4 slices bacon
2 chicken breasts
2 thighs
2 legs
1/2 cup flour
Salt and pepper
2 cloves garlic, chopped
2 cups pearl onions, peeled
2 cups mushrooms
2 carrots, cut in 2-inch pieces
1/4 cup cognac or brandy
1 bottle Burgundy wine
2 cups chicken broth
5 sprigs fresh thyme
2 teaspoons herbs de Provence
3 bay leaves
Fresh parsley, chopped, for garnish

In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp. Transfer bacon to paper towels to drain. Coat chicken pieces in flour, salt and pepper. Brown chicken in hot bacon fat on both sides.
Add garlic, onions, mushrooms (I would use crimini mushrooms) and carrots. Saute 2 minutes to soften. Pour cognac into a small glass. Remove pan from heat, pour in cognac, put pan back on the flame. Flambe by lighting a long match and holding it just above the pot and light the fumes. The brandy will catch fire and the flames will burn out within 1 minute. When the flames die down, gradually stir in the wine and broth. When the wine is well blended, add the herbs. Cover and simmer for 1 hour. Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit. You may want to add 1 tablespoon of tomato paste or cornstarch to aid in the thickening process.
To serve, top the chicken and vegetables with reserved crumbled bacon and fresh parsley.

Answer 3

This recipe uses rice wine or dry white wine.
BAKED CHICKEN DISH

1 can Campbell's creamed chicken soup
1 can Campbell's creamed celery soup
1 can Campbell's creamed mushroom soup
1/2 c. dry white wine
Slivered almonds
1/4 c. Parmesan cheese
Salt
Pepper (fresh ground)
Red pepper, if desired
1 fryer or broiler, cut up

Arrange chicken in a baking dish. Sprinkle salt and fresh ground black pepper over this. Sprinkle some red pepper or red pepper flakes on the chicken if desired. Arrange slivered almonds and Parmesan cheese over this. Mix the white wine and soups together then pour over the chicken.
Top with more slivered almonds and Parmesan cheese. Bake in oven at 350 degrees for 1 hour or until tender. Serve with rice or noodles. (You may substitute cream of onion soup for the mushroom soup.) Onion or onion flakes will add flavor to this recipe.

Answer 4

Coq Au Vin

Preheat oven to 350ºF
Season some pieces of chicken to taste.
Pan sear chicken in a skillet with butter.
Deglaze pan with a good Reisling or Chardonnay
Add garlic and another table spoon of butter
Replace chicken in pan and cover
place in oven fro 30 minutes
When done, use wine sauce over pasta such as spaghetti.

:-p

Answer 5

OK Dish of wine, none. But dishes that use wine allot. Can make a white wine sauce that goes well with a Poached Halibut, Can use Ice wine for any dessert sauce, can use wine vinegar for vinaigrette's, Can use red wine for deglazing and making a reduction sauce...

Answer 6

Wine can be used in so many ways while cooking. In sauces, as a marinade or to braise in. I use a nice dry white for fish and most chicken sauces, a cabernet for meats, zinfandel for rabbit and darker/gamier meats like lamb. Just remeber one thing....never use "Cooking Wines"... They have too much salt in them. The simple rule is, if you won't drink it, don't cook with it.

Answer 7

My goodness!! There are tens of thousands of recipes for which wine is an ingredient! Check Amazon.com for cooking with wine books - I'm sure you'll find many.

Answer 8

Italian, chicken dishes-- wine is a good marinade for chicken and types of fish. I like to saute vegetables in wine and fresh herbs.

Answer 9

it isn't any longer unlawful! The alcohol chefs out and leaves the flavour behind. it truly isn't any longer an similar as giving your toddlers a pitcher of wine. My grandfather under no circumstances tasted or fed on any booze ... alcohol under no circumstances exceeded his ninety 4 365 days previous lips! traditionally, Thanksgiving dinner became at his living house. My spouse became always to blame for bringing the pumpkin pies. many years decrease back, she got here upon a recipe that called for a shot of whiskey to be further to the pie blend, which also cooked out, leaving the flavour behind. once 'ol granddad (no pun meant) tasted those pies, he doesn't have any others! He wasn't inebriated ... purely happy with the flavour! P.S.: even as it truly is unlawful for minors to devour alcohol in public, it truly is criminal to be served at living house, if mum and dad pick to finish that ... taking into interest the age of the minor baby.

Answer 10

chicken marsala
beef burgundy
spaghetti sauce
steak marinade
chicken marinade
wine can be used for a lot of cooking