Better Health & Living: Article: Cooking With Wine

Issue: July 2008

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Cooking With Wine

Just a splash adds savor to everyday meals

by Meredith Deeds

Published in food+nutrition •fast_easy_recipes •METRO •METRO Story | 0 Comments, Talk about this article »

Cooking with wine is a wonderful way to enhance flavor without adding extra fat. Since the experts have given us their blessing to drink a little every day, why not splash some into your skillet as you're pouring yourself a glass? The alcohol evaporates during cooking, leaving just the wine's flavor behind--which is why you should cook only with wines you enjoy drinking. Avoid using anything labeled as "cooking wine." They generally taste terrible and contain added salt.

Steamed Mussels with White Wine and Tomatoes

When buying mussels, make sure all the shells are closed tightly. Shells that are open or loose when tapped mean the mussel is dead and shouldn't be used. Discard those that seem too heavy (they may be filled with sand or mud). I like to use Pinot Grigio, a light, dry Italian wine, for this recipe.

Serves 4 as a main course, 6 as an appetizer

2 pounds small mussels, scrubbed and beards removed*
1/2cup dry white wine
1 tablespoon butter
1/3 cup finely chopped shallots
3 large garlic cloves, minced
2 medium tomatoes, seeded and diced
3 tablespoons chopped, fresh parsley
Freshly ground black pepper
*Pull off the strands of seaweed that may be stuck on or between the shells.

Place the mussels and wine in a large, heavy Dutch oven, cover, and cook over high heat until the mussels open, about 3 minutes. Using a slotted spoon, transfer the mussels to a large serving bowl, discarding any unopened ones. Cover the bowl with tented foil. Pour the cooking liquid into a bowl and set aside.
Melt the butter in the Dutch oven over medium-high heat. Add the shallots and garlic and sauté until tender, about 3 minutes. Add the tomatoes and reserved cooking liquid and cook for 3 minutes. Stir in 2 tablespoons parsley and season to taste with pepper. Drizzle the sauce over the mussels, sprinkle with the remaining 1 tablespoon parsley, and serve.

Filet Mignon with Red Wine Sauce

For a delicious, flavorful sauce, make sure you use a full-bodied, dry red wine. I like Cabernet Sauvignon.

Serves 4

4 filet mignon steaks, 4 ounces each and about 1-inch thick
1tablespoon olive oil
1/4 cup finely chopped shallots
2 garlic cloves, minced
1/4 teaspoon ground allspice
1 cup dry red wine
1 1/2 cups low-sodium beef broth
1 tablespoon cornstarch
2 tablespoons chopped, fresh parsley
Salt and freshly ground black pepper

Season the steaks with the salt and pepper. Heat 1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Add the steaks and saute until medium-rare, about 4 minutes per side. Transfer to plate and cover with tented foil.
Reduce the heat to medium and add the remaining 1/2 tablespoon oil to the skillet. Add the shallots and garlic and cook for 1 minute. Stir in the allspice; then add the wine and cook for 2 minutes.
Pour 1/4 cup broth into a small bowl and whisk in the cornstarch until smooth. Add the remaining broth to the skillet and simmer for 5 minutes. Add the cornstarch mixture and bring to a boil to thicken. Stir in the parsley. Spoon the sauce over the steaks and serve immediately.

Chicken and Mushrooms in Creamy White Wine Sauce

This dish is wonderful served over steamed brown rice.

Serves 4

4 boneless, skinless chicken breast halves, 5 ounces each
1/4 cup + 1 tablespoon flour
2 tablespoons olive oil
1 medium shallot, minced
12 ounces mushrooms, sliced
2 garlic cloves, minced
1/2 teaspoon dried thyme
1 cup dry white wine
1/2 cup low-sodium chicken broth
1/2 cup evaporated skim milk
1/4 cup finely chopped scallions
Salt and freshly ground black pepper

Season both sides of the chicken with the salt and pepper. Place 1/4 cup flour in a shallow dish and dredge the chicken, coating both sides and shaking off the excess.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the chicken and cook until golden brown, 4 minutes per side. Transfer to a plate and keep warm.
Add the remaining 1 tablespoon oil to the skillet. Add the shallot and mushrooms and sauté until the mushrooms are golden brown, about 5 minutes. Add the garlic and thyme and cook for 1 minute. Sprinkle 1 tablespoon flour over the mushrooms and cook, stirring, for 2 minutes. Add the wine slowly, stirring constantly to prevent lumps, and cook for 2 minutes. Add the broth and simmer until the sauce has thickened. Reduce the heat to low and add the milk. (Do not boil after this point.)
Return the chicken and any accumulated juices to the skillet, cover, and simmer for 2 minutes. Transfer to a serving plate and top with sauce. Sprinkle with the scallions.

Red Wine Berry Sauce over Vanilla Ice Cream

I used frozen mixed berries in this sauce, but any kind of berry, fresh or frozen, works for this recipe. Try this with a nice Zinfandel.

Serves 4 to 6

2/3 cup sugar
1/2 cup red wine
1 pound fresh or frozen, unsweetened mixed berries
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Low-fat vanilla ice cream

In a medium saucepan over medium-high heat, combine the sugar, wine, and berries. Bring to a boil; then reduce the heat and simmer for 20 minutes. Stir in the lemon juice, cinnamon, and nutmeg.
Remove half of the berries and puree with an immersion hand blender or in a blender or food processor; then return to the pan. Place 2 scoops of ice cream in dessert bowls, ladle the warm sauce over the ice cream, and serve immediately.

Regular contributor Meredith Deeds attended restaurant school and has taught cooking classes all over the country. She now cooks--and sips wine--in her kitchen in Plano, Texas.