The CookingBites Recipe Challenge: Wine

[ElizabethB]

I am so disappointed. I can not transfer photos from my phone to my computer.
So - I made Venison Back Strap Braised with Wine and Ginger. G and Step Son Love this recipe.
www.cookingbites.com/threads/venison-backstrap-braised-with-wine-and-ginger.21002/

 

[The Late Night Gourmet]

Once you try cooking with wine you will probably will be hooked.

I am already finding this out. There's such a richness that it seems to bring with the things I've tried. I really hadn't used it for anything other than pasta sauce before. So, the wine goes somewhere besides just in my belly? Terrific.

 

[ElizabethB]

Wine adds both acid and sweetness to you dish. Try a splash of white wine in your scrambled eggs. If you are making a gravy add red wine. Braising - large amounts of wine. White wine for poultry, red wine for red meat or pork. I can not begin to describe the richness added by using wine. The Late Night Gourmet I am surprised that you have not experimented with wine. You create so many amazing, original dishes. Now I am scared. You have discovered wine as a culinary ingredient. OMG!!! You will be dangerous!

 

[Hemulen]

Pea sprout & feta soup

 

[caseydog]

I cook with wine frequently, especially when I braise .
I made Venison Back Strap with wine and ginger for dinner last night. I will post the recipe. I do not consider it a contender since wine is the flavor agent and not the primary ingredient.

Is wine the braising liquid? I would think that would make it a primary ingredient. Just curious.

CD

 

[TastyReuben]

I'm cooking with wine tonight! And to repeat an old joke...I might even put some in the dish I'm making. Har-har-hardee-har!

 

[TastyReuben]

Because I think every recipe challenge should have a cocktail, I'll post this one:

Recipe - Kir & Variations

 

[The Late Night Gourmet]

I'm cooking with wine tonight! And to repeat an old joke...I might even put some in the dish I'm making. Har-har-hardee-har!

TR: well, I used up the wine last night.

Me: What recipe did you make?

TR: Recipe?

 

[flyinglentris]

Seafood Stir Fry in Wine Sauce:

 

[ElizabethB]

Is wine the braising liquid? I would think that would make it a primary ingredient. Just curious.

CD

Yes, wine is the primary braising liquid. I suppose you are correct . I have always considered the wine as a flavoring agent. I guess it is a primary ingredient. Thanks.

 

[TastyReuben]

Another one for the Wine Wrangle:

Recipe - Wine Sausages

I like this very much, because it's a little different, and it's a bit more upscale way to serve up a banger.

Sausage In Wine W/ Mashed Carrot & Crusty Roll

• TastyReuben
• 23 Feb 2021

Sausage In Wine W/ Mashed Carrot & Crusty Roll

• TastyReuben
• 23 Feb 2021

 

[The Late Night Gourmet]

Thank you, everybody, for your recipes so far. The fact that I am making a number of your recipes means I will certainly use up all my wine. This wasn’t the goal when I chose this ingredient: I love adding a technique or style to my arsenal. It makes food taste better, because you make it that way.

This means I will actually have to buy wine from time to time. I love that: I feel like I’m more sophisticated if I’m buying wine instead of hard liquor or beer.

oh… And, this: chicken breast, brussels sprouts, balsamic vinegar, Chardonnay, oil this time. Thank you all for continuing to inspire me.

 

[Hemulen]

Jerusalem artichoke soup

 

[murphyscreek]

Simple but tasty....Beef Cheeks Braised in Red Wine

Recipe & Video - Beef Cheeks Braised in Red Wine

 

[The Late Night Gourmet]

my rendition of @flyinglentris’ Beef Barley Wine Soup. Comments and adjustments will be posted to that recipe shortly. By the way, don’t take adjustments I made personally. Consider these two facts: 1) it’s me, 2) I am making a recipe.

Of course I’m going to change it. I don’t care if you are a famous chef. There’s probably something about what you did that I want to change. You’re in good company.