Tag: cooking with wine

FUN

Simply Satisfying – Scallops in Sparkling Wine

Yesterday’s post got me reminiscing about cooking with wine which is something I do all the time on occasion.  Sometimes I even put it in the food (yeah, we’ve all heard that one before).  20140817_144919

Visiting wine country (where ever there is a country with a wine growing region to be found) is a fun experience and you learn (or at least taste) something new every time.  One of the wine regions I really like to visit in Canada (besides the Okanagan in British Columbia) is Niagara-on-the-Lake, Ontario.  This recipe is from a cookbook bought at the Hillebrand Estates Winery which I made tons of tasty recipes from.  It’s a guide to creating the perfect union between fine wine and superb food. Many people cook with the standby white for seafood and red for meat dishes but how many have tried sparkly?20140817_144946

Sparkling wine is wonderful to drink and this recipe is simple to prepare.  The tiny bubbles add sophistication and a sense of celebration to any event.  It is also a great ingredient in wine country cooking. The happy little bubbles work magic to transform sea scallops into the most delicate shellfish you will ever taste. This is Tony de Luca’s version of famous Mexican *ceviche.

Ingredients:

1/4 cup lime juice

1/4 cup olive oil

1/2 cup sparkling wine

1 Tbsp. coriander, finely chopped

1 tsp. lightly toasted mustard seeds

2 tsp. fresh ginger, finely grated

1 tsp. granulated sugar

pinch of cayenne pepper

1 lb. (500g) fresh sea scallops

Add all the ingredients except the scallops to a large bowl and whisk to combine.  Add the scallops and cover the bowl with plastic wrap.  Refrigerate for 3 hours.  Remove the scallops from the marinade.  Discard the marinade and serve the scallops.  Makes 6 servings.  Enjoy!

*Traditional Halibut Ceviche from a previous blog post: https://girlwhowouldbeking.com/2012/08/21/simple-and-satisfying-3/

wineBook Review: the book is organized by wine variety, from light and lively to full-bodied. Each chapter begins with a description of the wine, followed by seasonal menus complete with detailed ingredient lists, thorough explanations of techniques and easy-to-follow instructions.  The author displays wit and wisdom from years of international culinary experience.  The ART of fine dining in the comfort of your home.

Food + Drink

Simply Satisfying – Vinegar Braised Chicken

with jasmine rice and asparagus
with jasmine rice and asparagus

This delightfully tangy rich recipe is inspired by chef Jean-Georges Vongerichten’s (of “Marketplace” at the Shangrila) recipe for vinegar chicken.  He suggests seasoning the chicken with salt a day in advance.  Serves six.

 3-4 lbs. bone-in chicken pieces, preferably dark meat (like thighs).

2 ½ tsp. kosher salt, divided

½ tsp. fresh ground pepper

1 ½ Tbsp. extra-virgin olive oil

1/3 cup finely chopped shallots

1 ½ cups red wine vinegar (I substituted about half the vinegar amount for *red wine used for cooking purposes).

1 cup chicken broth

2 Tbsp. tomato paste

1 cup canned whole peeled plum tomatoes, drained and quartered

6 cloves of garlic

4 sprigs of thyme

3 bay leaves

2 Tbsp. finely chopped parsley

Preheat oven to 300.  Season chicken with 2 tsp. salt and pepper.  Heat oil in a 5-to-6 quart Dutch oven or wide, ovenproof pot over medium-high heat.  Brown the chicken by arranging half the chicken in pot in a single layer and cook, turning once, until golden brown, 12-15 minutes.  Transfer to a plate and repeat with remaining chicken

Add shallots and cook, stirring occasionally, until golden, about 2 minutes.  Add vinegar and cook until much of the acrid aroma has dissipated, 3 to 5 minutes.  Add broth and ½ cup water, bring to a vigorous simmer, and cook until slightly reduced, 3 to 5 minutes

Whisk in tomato paste and remaining ½ tsp. salt.  Add tomatoes, then arrange chicken in pot, skin side up, pouring over any accumulated juices from plate.  Tuck garlic, thyme, and bay leaves in liquid. Cover pot snugly with foil, then lid, and transfer to oven.  Cook 1 hour and 15 minutes, until chicken is very tender.

Let rest 30 minutes; discard thyme and bay leaves.  Scatter parsley and serve.

*I always keep a vacumized bottle of wine aside for cooking purposes. Usually it’s one I’m not so crazy about drinking so it comes in handy for recipes such as this one or in a hearty Bolognese sauce or Beef Bourgignon.  More recipes with wine to follow.  Of course I always drink a glass while cooking.