Use these wines to flavor your sauces, roasts and casseroles
Every good cook needs a few "secret weapons" in his arsenal. Stock your pantry with these staples and follow these steps and you will find that savory roasts, stews and casseroles are a snap to prepare.
Instructions
1. Have on hand: white cooking wine, sherry cooking wine, red cooking wine, good quality olive oil, cracked black pepper, kosher salt and bay leaves.
2. Rule of thumb:When cooking or roasting red meat (beef roast or leg of lamb), use red cooking wine or sherry.When roasting chicken or fish, use white cooking wine.
3. For pot roast, flank steak or London broil marinade:Mix 1/4 cup red wine or sherry with 1/2 cup olive oil and 1 tbsp. lemon or lime juice (fresh or bottled). Add one bay leaf, a few grinds of fresh pepper and a pinch of kosher salt. Pour the marinade over the meat and refrigerate it overnight or for at least an hour. When you are ready to cook, add 1/4 cup more wine and 1/4 cup water or beef broth. Roast as usual. The meat will be moist and flavorful.For more intense flavor, add chopped garlic or onions. Reduce sodium content by using water instead of chicken broth.
4. For a simple roast chicken marinade:Combine 1/4 cup white cooking wine with 1/2 cup olive oil and 1 tbsp. lemon juice (fresh or bottled). Add one bay crushed leaf, salt and pepper. Pour over chicken and add 1/2 can chicken broth (use low sodium broth for a less salty taste). Roast the chicken uncovered for one hour for a whole chicken.
5. For a subtle, flavorful fish marinade:Combine 1/4 cup white cooking wine with 1/2 to 1/3 cup olive oil and 2 tbsp. lemon or lime juice. Add one bay leaf, salt and pepper. Arrange firm fish fillets (halibut, swordfish or ahi) in a shallow baking dish. Pour the marinade over the top. Bake it all uncovered at 375 degrees until flaky, about 35 minutes. Dot the fish with butter and/or Parmesan cheese, if desired.
Tags: cooking wine, white cooking, white cooking wine, olive tbsp, olive tbsp lemon, tbsp lemon