Cuisine is an art. And cooking is a cultural expression that varies from country to country and from cook to cook. But one thing is for sure: there are some ingredients that always work out. The role of wine is crucial in the essence of modern cuisine. So we want to propose you three important recipes of nice dishes you can easily prepare with wine.
Meatloaf with Red Wine Glaze
- 2 slices of white sandwich bread, torn into pieces
- 1/2 cup milk
- 1 large egg 1
- large egg yolk
- 2 tablespoons coarsely chopped
- 1/2 teaspoons finely chopped sage
- 1 teaspoon finely chopped thyme
- 1 tablespoon kosher salt
- Pinch of freshly ground black pepper
- Pinch of freshly grated nutmeg
- Pinch of cayenne pepper
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
- Preheat the oven to 350°. In a large bowl, combine the bread pieces with the milk and mash to a paste. Add the whole egg, egg yolk, chopped parsley, sage, thyme, salt, black pepper, nutmeg and cayenne and stir until smooth. Add the Parmigiano-Reggiano and dry bread crumbs and stir until thoroughly combined.
- In a medium skillet, melt the butter. Add the onion and cook over moderate heat until softened about 7 minutes. Add the garlic and cook just until fragrant, 1 minute longer. Let cool, then transfer to the bowl. Add the lamb, pork and veal and knead until evenly combined.
- Brush a medium oval baking dish with oil. Transfer the meatloaf mixture to the dish and put it into a 4-by-12-inch oval loaf. Bake for about 50 minutes, or until firm but not quite cooked through.
- in a medium saucepan, combine the red wine with the sugar, chopped tomato, molasses and allspice and bring to a boil over moderate heat, stirring to dissolve the sugar. Boil until the glaze is thick and syrupy, about 15 minutes.
- Continue baking for about 20 minutes longer, until an instant-read thermometer inserted in the centre registers 150°; brush once more with the remaining glaze during baking. Let the meatloaf rest for 15 minutes, then thickly slice and serve.
Wild Mushroom and Red Wine Risotto
- 5 1/2 cups chicken stock
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- Salt and freshly ground pepper
- 1 and 1/2 cups arborio rice
- 1/2 cup dry red wine
- 2 tablespoons unsalted butter
- 1 pound mixed wild mushrooms
- freshly grated Parmigiano-Reggiano
- 2 tablespoons chopped flat-leaf parsley
- In a medium saucepan, bring the chicken stock to a simmer. Keep warm.
- In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, for 1 minute. Add the wine and cook, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper.
- Meanwhile, in a large skillet, melt the butter. Add the mushrooms and shallot, season with salt and pepper and cook over moderately high heat, stirring occasionally, until softened and browned about 10 minutes. Scrape the mushrooms into the risotto and stir in the cheese and parsley. Serve immediately.
Lentils with Red Wine and Herbs
- 1 1/2 cups French green lentils (12 ounces)
- Salt 1 tablespoon extra-virgin olive oil
- 1 small red onion, finely chopped
- 1 garlic clove
- 1/4 cup dry red wine
- 1 packed cup baby spinach (2 ounces)
- 1/2 cup chicken stock
- 1 tablespoon crème fraîche
- 4 lightly packed cups mâche (2 ounces)
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup chopped cilantro
- Freshly ground pepper
- In a large saucepan, cover the lentils with 2 inches of water and bring to a boil. Season with salt and simmer over moderate heat until tender, 40 minutes. Drain the lentils.
- Heat the olive oil in a large, deep skillet. Add the red onion and cook over moderate heat, stirring occasionally, until softened about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the lentils and the wine and simmer until the wine has been absorbed about 5 minutes. Add the spinach and stock and cook, stirring occasionally, until the spinach is wilted, about 5 minutes. Stir in the crème fraîche. Add the mâche, parsley and cilantro and cook until barely wilted about 2 minutes.
- Season with salt and pepper and serve warm.
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