Cookalong - #40 Wine

ann_tJanuary 1, 2013

Cookalong #40 - Wine clip this post email this post what is this?

see most clipped and recent clippings Posted by wizardnm (My Page) on Wed, Feb 1, 12 at 19:54

I'm excited to get started with the Cookalongs again. I have referred to the Cookalongs in the FAQ many times when I have an ingredient I need to use.

Sometimes its a pantry item and sometimes it's from the fridge. I may have bought too much or I may just be looking for a way to use an old favorite.

We have many new CF members and I hope they join in as this is a fun way to share our common love...cooking! T+T recipes for scratch cooking vary all over the world. So that recipe you've been making for years may be entirely new to someone else.

I choose a name from the response thread and the name I drew was foodsonastump.

I emailed FOAS to start us off and he suggested Wine.

So here we go...please post your favorite Wine recipes.

This Cookalong will run until Feb. 12, 2012. Please be sure to check on 02/13/12 to see if you are the next to choose the focus ingredient.

Here's a link to the Cookalong General Guidelines...read down the thread as there are likely to be revisions...

Nancy

Here is a link that might be useful: Cookalong Guidelines Follow-Up Postings:

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Posted by foodonastump (My Page) on Wed, Feb 1, 12 at 20:14

Thanks, Nancy.

Of course there are no strict rules but to clarify what I intended, my idea was recipes where the wine is a significant flavor component (think chicken marsala) as opposed to one where it might be a minor if not optional ingredient (perhaps chicken francaise).

I hope you have fun with it, and that I didn't disappoint too much by not picking a meat!

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Posted by Lindac (My Page) on Wed, Feb 1, 12 at 20:53

I'll begin with what to me is the quintessential dish featuring wine as a major component. Julia's recipe, of course!!

Boeuf Bourguignon

Ingredients # One 6-ounce piece of chunk bacon # 3 1/2 tablespoons olive oil # 3 pounds lean stewing beef, cut into 2-inch cubes # 1 carrot, sliced # 1 onion, sliced # Salt and pepper # 2 tablespoons flour # 3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy) # 2 1/2 to 3 1/2 cups brown beef stock # 1 tablespoon tomato paste # 2 cloves mashed garlic # 1/2 teaspoon thyme # A crumbled bay leaf # 18 to 24 white onions, small # 3 1/2 tablespoons butter # Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth) # 1 pound mushrooms, fresh and quartered # Cooking Directions

Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.

Preheat oven to 450 degrees.

Saut� lardons in...

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