Do you ever have that feeling that those dishes you are cooking at home are missing something special?
Do you wonder, when you go out to restaurants, what’s that high-flavor ingredient that’s being used to make these meals pop?
I have a little professional secret to share with you on how to turn meals you make at home from ordinary into extraordinary — wine!
Cooking and baking with wine could just be that missing ingredient. Wine has a complexity of flavors and aromas and works very well if you know how to use it in your cooking.
Let me give you some foolproof tips and tricks you need to keep in mind when you are cooking with wine.
■Only cook with wines you are willing to drink.
Now, I’m not saying run out and purchase an expensive bottle of wine. However, bargain basement wines are not necessarily good either. Those cheaper wines will not bring out the best characteristics of your dish. The core flavor of your dish will convey the flavor of the wine you’re choosing to cook with. If you don’t like the wine, you’re not going to like your dish. And, bottles labeled “cooking wine” are cheaper, yes, but they are salty and have other additives that may negatively affect your meal.
■ Remember, you want to intensify your dish, so for best results, wine should simmer with your food or in your sauce to enhance your dish.
■ I always say have a glass of wine to enjoy while you’re cooking. However, if you’re not one of those cooks, or you know you’re going to use the rest of the bottle for another dish later in the week, remember to refrigerate it and let it sit for no more than two weeks. After that, your wine will turn into vinegar no matter how expensive the bottle is.
■ Wine can make a great marinade. Wine is an acidic ingredient — which will help tenderize meat — that has lots of flavor. Best of all, wine-based marinades will keep seafood, meat and poultry moist during the cooking process.
■ Now, the tough part — what type of wine should be used to cook with which type of foods?
Typically, light-colored meats are paired with white wines and dark meats are paired with dark red wines. Remember, you have to consider the preparation of your meal. Dishes heavy on spices need a full-bodied wine and a dish that is lighter or has a cream sauce works better with a drier, light wine.
■ Lastly, have fun!
Experiment when your cooking. Be creative and let the dish speak to what type of cook you want to be. If you create something out of this world, write it down so you remember how to recreate it.
Here’s a easy dish I serve at my restaurant that you can use to start cooking with wine:
CIARA’S LINGUINI WITH WHITE CLAM SAUCE
1 can baby clams
1 tablespoon salted butter
1 tablespoon olive oil
1 tablespoon chopped garlic
4 ounces white wine of your choice
5 ounces heavy cream
2 pinches dry parsley
1 pinch crushed red pepper
2 ounces grated Parmesan cheese
1 pound al dente linguini
Salt and pepper to taste
Turn on pan to medium high and add butter and oil. Once butter has melted, add garlic and crushed red pepper, letting garlic brown. Add can of baby clams, including juice. Next, add pinches of salt and pepper. Simmer for one minute, then add wine. Simmer for two minutes to intensify flavor and cook off alcohol. Add heavy cream, parsley and Parmesan cheese. Once heated through, add cooked pasta and toss until coated. Garnish with additional parsley and Parmesan cheese.
Congratulations! You have successfully cooked with wine. Reward yourself with a glass, or even two, to celebrate!
Ciara Semack is the owner of Bella II in Bellefonte. She is the mother of one and a lifelong resident of Centre County. Her column will appear every other week in the Gazette. Questions, suggestions and comments can be emailed to ciara@semack.net.
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