More and more people are drinking wine with their meals and also cooking with wine. In Europe, the Americas and even Africa there has been an upsurge of interest in wine. Wine is not only delicious to drink, but it can also enhance the flavour of food when used to prepare the good. There are few recipes which are not improved by the addition of wine. For example a simple stew benefits from some red wine in the sauce, a little vermouth in the gravy with your pork roast will give it an awesome herbal flavour.
The possibilities are endless and a little experimenting can be rewarding. Many may think that adding wine to a dish is reckless but one doesn’t have to go for the expensive ones and it can turn an ordinary dish into something special. It can take your cooking to a whole other level. And then you will feel incomplete without a bottle of red or white wine in your pantry.
In cooking, wine goes particularly well with meat and fish and can also be used in marinades and sauces. When cooking with wine, Be sure to always actually cook the wine and not just add it at the end. This is so that you can take advantage of the full flavour. Red wine is used mostly for meat and game dishes while white wine is used mostly for fish and chicken. Be sure to use high quality relatively cheap wine in your cooking. Below is an awesome white wine recipe that you can try.
Utensils; knife, skillet, wooden spoon and bowl.
Ingredients: 8 lamb chops, 225g medium sized onions, 675g potatoes, 225g mushrooms, 50g butter, 150ml chicken stock, 300ml dry white wine, 150ml double heavy cream, pepper, salt, as pinch of thyme, 1 teaspoon chopped parsley, 1 bayleaf (optional).
Procedure: Trim the chops of fat then heat the butter in a skillet and get the chops for a minute each side, then remove from heat into a plate.
Cut the potatoes in two and add them with the onions and mushrooms to the skillet. Fry on low heat for 5 minutes stirring continually. Then add the meat.
Remove them from the pan and add the chicken stock, wine, and cream. Bring to the boil, reduce the heat again and dinner stirring continually for about 10 minutes.
Return the chops and vegetables to the pan. Add the thyme and bay leaf then cover and simmer for one hour or until the meat is tender.
Remove the bay leaf and sprinkle with the chopped parsle. Serve hot and enjoy!
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