Cooking With Wine

Red Wine Gravy

FEATURING SONOMA VALLEY PINOT NOIR

Serve this simple and delicious red wine gravy along with a succulent beef roast, tender rack of lamb or juicy roasted pork.   Recipe: 4 cups beef stock 2 cups red wine 1 sprig rosemary 1 tablespoon flour mixed with 1 tablespoon water salt and pepper to taste Directions: Add the beef stock, red wine …

Serve this simple and delicious red wine gravy along with a succulent beef roast, tender rack of lamb or juicy roasted pork.  

Recipe:

4 cups beef stock

2 cups red wine

1 sprig rosemary

1 tablespoon flour mixed with 1 tablespoon water

salt and pepper to taste

Directions:

Add the beef stock, red wine and rosemary to a saucepan. Bring to a boil. Reduce heat to a medium simmer and simmer for 2-3 minutes. Whisk in the flour/water mixture and continuously whisk until the gravy returns to a simmer. Cook the gravy at a medium simmer, whisking often for about 10 minutes or until the gravy has reduced by half and is nice and thick. Season to taste with salt and pepper, if needed. Strain the gravy through a fine sieve or cheesecloth. Serve immediately.

 

Red Wine Marinated Flank Steak

FEATURING Sonoma Valley Pinot Noir

Flank steak is an excellent choice when looking to cook beef for a couple of reasons; It’s very economical and extremely flavourful. The only thing to note when cooking flank steak is that it can be a tough cut of meat but that’s where marinating comes into play. Marinating is used to break down some …

Flank steak is an excellent choice when looking to cook beef for a couple of reasons; It’s very economical and extremely flavourful. The only thing to note when cooking flank steak is that it can be a tough cut of meat but that’s where marinating comes into play. Marinating is used to break down some of the fibers of the meat and in order to achieve this, some sort of acidic base is required such as citrus juice, vinegar or wine. Marinating with wine imparts exceptional flavour and ensures a tender succulent outcome to this wonderful cut of meat.

 

Recipe:

1 flank steak, about 1 1/2 lbs

1 cup red wine

1/4 cup extra virgin olive oil

2 cloves garlic, minced

1 sprig rosemary, finely chopped

1 tablespoon red wine vinegar

1 teaspoon sugar

 

Directions:

1. Whisk all of the marinade ingredients together. Score the flank steak in a crisscross pattern on both sides.

2. Place the steak in the marinade, cover and refrigerate for at least 2 hours or up to overnight.

3. Remove the steak from the marinade, pat dry and season with salt and pepper.

4. Preheat grill to high heat. Alternately, you can use an indoor grill pan or cast iron skillet. Lightly oil your grill. Place the steak onto the hot grill and cook for 4-5 minutes. Flip the steak and cook another 2-3 minutes.

5. Remove from the grill, cover the steak loosely with foil and allow to rest for about 6-8 minutes.

6. Cut the steak against the grain of the meat. Meaning that you’ll see the grains of the meat running horizontally across the meat. Cut in the opposite direction of those grains. 

 

Serves 4.

 

Salmon Poached in White Wine

FEATURING Chilean Sauvignon Blanc

Poaching salmon is an excellent way of not only cooking salmon but any fish really. It is very easy to overcook fish when pan frying or baking, as fish dries out very easily. While it is possible to overcook fish in a poaching liquid, it is much more difficult to achieve and for this reason, poaching …

Poaching salmon is an excellent way of not only cooking salmon but any fish really. It is very easy to overcook fish when pan frying or baking, as fish dries out very easily. While it is possible to overcook fish in a poaching liquid, it is much more difficult to achieve and for this reason, poaching fish is a relatively fail safe, quick and delicious way of preparation. 

 

Recipe:

1-1 1/2 lbs salmon fillets

1/2 cup dry white wine such as a Sauvignon Blanc

1/2 cup water

A few slices of yellow onion or 1 shallot peeled and thinly sliced

Several sprigs fresh dill

A sprig of fresh parsley

Freshly ground black pepper

 

Directions:

1. Combine wine, water, dill, parsley, and onions (or shallots) in a large saucepan and bring to a simmer on medium heat. 

2. Place salmon fillets skin side down in the pan. Cover and cook about 5 minutes or until desired doneness making sure not to over cook the fish. 

3. Remove from the pan, sprinkle with freshly ground pepper and serve with lemon wedges and an extra sprinkle of finely chopped fresh dill and parsley.

 

Serves 2-4.

 

(Recipe from Simply Recipes)

 

Red Wine and Thyme Mushrooms

FEATURING SONOMA VALLEY CABERNET SAUVIGNON

Spring may be on its way but Mother Nature has her way of letting us know that Winter is still upon us. And while BBQ season is so very close, we have a little time left to sneak in that last minute cool weather Sunday Pot Roast. A perfectly cooked roast is classic comfort food …

Spring may be on its way but Mother Nature has her way of letting us know that Winter is still upon us. And while BBQ season is so very close, we have a little time left to sneak in that last minute cool weather Sunday Pot Roast.

A perfectly cooked roast is classic comfort food but it just may be the side dishes that accompany the meal that really do the trick. Mashed Potatoes, Yorkshire Pudding and Gravy are all delicious but for a real crowd pleaser, you may want to consider Red Wine and Thyme Mushrooms. The earthiness of the mushrooms cooked with butter and wine make for a fantastically rich and wonderful side dish that truly compliments the roast amazingly well.

Recipe:

2 lbs white button mushrooms, brushed clean but kept whole

4 tablespoons butter

1 teaspoon olive oil

2 cloves garlic, finely minced

1 tablespoon fresh thyme, finely chopped

1 teaspoon worcestershire sauce

salt and pepper to taste

2 cups red wine

Directions:

1. Heat olive oil and butter over low-medium heat in a large saucepan or dutch oven.

2. Add the garlic to the pan and saute about 5 minutes making sure the garlic doesn’t brown. Add the mushrooms to the pan and saute another 3-4 minutes.

3. Add the thyme, wine and worcestershire sauce to the pan, bring to a high simmer, reduce heat to a low simmer, cover and simmer the mushrooms until the wine has reduced by half and the mushrooms are tender, about 30 minutes. Uncover the pan and simmer another 10-15 minutes to slightly reduce the sauce further.

4. Season to your taste with salt and pepper and serve.

Serves 6.

 

Beef Stroganoff

Beef Stroganoff is an age-old recipe that is favored around the world. This dish first originated in Russia as far back as the 19th Century and has since become popular in its variations from China to Brazil, The UK to Australia and all across North America. There are many variations of Beef Stroganoff such as …

Beef Stroganoff is an age-old recipe that is favored around the world. This dish first originated in Russia as far back as the 19th Century and has since become popular in its variations from China to Brazil, The UK to Australia and all across North America. There are many variations of Beef Stroganoff such as using white wine in place of red, excluding mushrooms, serving the stroganoff with rice instead of egg noodles and the addition of tomato paste. Either way, this is a quick and simply delicious meal. Here is just one version.

Recipe:

1 lb flank steak, cut into strips about 2″ long and 1″ wide

1 medium white onion, diced

1 lb button mushrooms, chopped into 1″ pieces

1 clove garlic, minced

1 cup dry red wine

1/2 cup beef stock

1 cup sour cream

1 teaspoon dijon mustard

1/2 teaspoon paprika

1/2 teaspoon dried thyme

1/4 teaspoon nutmeg

Directions:

1. Coat the bottom of a large skillet with oil and heat to medium high. Add the beef to the hot oil. Cook on one side 2-3 minutes or until the beef is browned. Flip the beef and cook another 2-3 minutes or again, until browned.

2. remove the beef from the pan and set aside. Add a little more oil to the pan if needed, reduce the heat to low medium and add the onions and mushrooms to the pan. Saute the onions and mushrooms for about 10 minutes or until the onions are translucent. Add the garlic and saute another 5-6 minutes.

3. Add the red wine to the pan, increase the heat to medium high and simmer for 5-6 minutes or until the wine is almost entirely absorbed by the mushrooms. Add the beef stock and simmer 2-3 minutes. Reduce the heat to low, return the beef to the pan along with the paprika, thyme, nutmeg and salt and pepper to taste. Stir in the sour cream and mustard. Serve over cooked egg noodles.

 

Red Wine Braised Short Ribs

FEATURING Selection Original Shiraz Zinfandel

Short ribs are a delicious cut of meat but they tend to be tough so they have to be cooked in liquid for a long period of time, otherwise known as braising. Braising breaks down the tough fibers of the meat resulting in a succulent tender rib. Recipe: 12 beef short ribs, bone-in Salt and …

Short ribs are a delicious cut of meat but they tend to be tough so they have to be cooked in liquid for a long period of time, otherwise known as braising. Braising breaks down the tough fibers of the meat resulting in a succulent tender rib.

Recipe:

12 beef short ribs, bone-in

Salt and freshly ground pepper

1/4 cup grapeseed oil or olive oil

1 yellow onion, peeled and chopped

1 stalk celery, chopped

1 carrot, peeled and chopped

1 750-ml bottle good dry red wine such as a zinfandel

6 cups veal stock or beef stock

Directions:

1. Preheat oven to 350°F. Season ribs to taste with the salt and pepper. Heat oil in a large, heavy bottomed ovenproof pan over high heat. Add ribs and brown on all sides. Work in batches if you need to so that the ribs don’t get crowded (this will help with browning).

2. Transfer ribs to a plate. Pour off excess fat. Add the onions, celery, and carrots to the pan and sauté, stirring often, until lightly browned, about 5 minutes. Remove the vegetables from the pan, set aside. Then add the wine to the pan, deglazing the pan, scraping off any browned bits from the bottom of the pan. Reduce the wine by three-quarters until thick and slightly syrupy, about 15 minutes.

3. Return the ribs to the pan, add the veal stock and enough water to cover the ribs. Bring to a boil, cover with foil, and place in the oven. Braise, cooking in the oven, until the meat is fork-tender, 2 to 2 1/2 hours. During the last 1/2 hour of cooking, add back in the vegetables. Allow the ribs to cool in the liquid, then cover and refrigerate overnight.

4. The next day, remove the excess fat that has solidified at the top from the overnight chilling. Place the pan with the ribs and cooking liquid over medium heat, uncovered. Cook until the liquid has reduced by three-quarters, about 1 hour. Continue to cook, spooning the sauce over the ribs, until the sauce is thick and ribs are glazed. Take care not to burn the glaze; move the ribs around in the pan to keep them from burning.

Serve over mashed potatoes, egg noodles, or rice. Serves 6.

 

Braised Short Ribs

(Recipe & Photo from Simply Recipes)