Cooking with wine?

[Anthony]

I figured that this would be the best place to put this thread...

What are some good wines that you use to cook with? I've read that you should only cook with wines that you would drink, but I'm looking for some specific suggestions. I've used cooking wine in the past, and didn't like the flavor, so I need to tell my mom some specific brands so she can buy them for me.


While I'm at it, I'll ask another question. I am going to be cooking veal tonight, and I was thinking of using wine in the dish. I'm going to be using a red wine (I would think this would be the best choice, but I've been reading of a lot of recipes that call for a white wine, so I'm not sure...). Do you have any good recipes for veal and wine?

[Witchy]

veal with white wine

Ingredients:

1 lb. veal cutlets, lightly pounded & cut into 1" strips
1 teaspoon dried basil or 1/4 cup fresh, minced and patted dry
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 tablespoon olive oil
1/2 cup bell peppers, cut into short thin strips
1/2 cup chopped onions
1 1/2 teaspoons cornstarch
1/3 cup dry white wine


Directions:

Stir together basil, salt, crushed red pepper, and olive oil. Heat 1 teaspoon oil mixture in nonstick skillet over medium-high heat. Stir-fry bell pepper strips and onion for about 3 minutes. Remove from skillet and reserve. Stir-fry veal strips in remaining oil mixture, half at a time, over medium-high heat just until cooked through. Remove from skillet and reserve. Stir cornstarch into wine and add to skillet. Cook over high heat about 30 seconds, until thickened. Return veal and vegetables to skillet; heat through. Serve over pasta or rice.

[Witchy]

Roast veal with Mushrooms
3-pound boneless veal roast
salt and pepper
1/4 cup butter or margarine
1/2 cup chopped onion
1/2 cup dry white wine
1 tablespoon all-purpose flour
8 ounces sliced mushrooms
1 tablespoon crumbled rosemary
PREPARATION:
Season meat with salt and pepper. In a skillet, sear meat on all sides in butter until lightly browned. Remove meat from skillet; brown onion. Add wine and flour to skillet and stir until well blended; add mushrooms and rosemary. Place roast on a rack in roasting pan. Pour mushroom-onion mixture over roast. Roast at 350° for 1 3/4 hours (internal temperature should be about 160°

[Witchy]

i can come up with a few more.. if these don't sound good

i hate veal.. so don't aske me if there good

[Witchy]

this one sounds the best to me


veal parmesan


INGREDIENTS:
1/2 cup fine dry bread crumbs, seasoned
1/2 cup grated Parmesan cheese
1 teaspoon dried leaf oregano
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 to 2 pounds veal cutlets, sliced about 1/2-inch thick
1/2 cup flour
2 eggs, beaten
1/2 to 3/4 cup olive oil
1 cup dry white wine
PREPARATION:
Directions for Veal Parmesan.
In a shallow wide bowl or pie plate, combine bread crumbs, Parmesan cheese, oregano, salt, and pepper.
Cut veal into serving size pieces. Place heavy plastic wrap or wax paper over veal and pound each piece with a mallet to about 1/4-inch thickness or less.




Place flour on waxed paper. Dip veal into flour, then into beaten egg, then into bread crumbs, coating well on both sides.
Heat oil in a large heavy skillet. Saute cutlets for about 3 to 4 minutes on each side, or until done and golden brown. Remove to a hot serving platter and keep warm. Pour off excess fat and stir wine into skillet. Bring to a boil, stirring to get browned bits off the bottom

[Anthony]

The veal with white wine sounds good, although I'm going to try it with red wine. I'll probably modify it even further, but thanks for getting the ball rolling.

[Witchy]

your welcome.. white wine is more commenly cooked with.. but red wine is good too..

[Witchy]

here is one by wolfgang puck

Braised Veal Shanks With Red Wine Sauce
From Wolfgang Puck
1993

Ingredients

2 c. assorted dried fruits (prunes, apricot, figs)
about 1 c. port (or more to taste)
8 veal shanks, about 12-oz. each, cut 1 1/2 -in. thick
1/2 c. all-purpose flour
salt
freshly ground white pepper
1/4 c. olive oil
1/2 c. finely diced onion
1/2 c. finely diced carrot
1/2 c. finely diced celery
1 tbsp. garlic
1 tsp. thyme
1 c. blanched whole almonds
2 . red wine (or more to taste)
2 to 4 c. stock
couscous to serve 8

Directions

In a small bowl, marinade the dried fruit, with enough port to cover, overnight. Dust the shanks with flour. (The simplest way is to pour the flour into a bag and, one by one, place the shanks in the bag, coat with flour, and shake off the excess.) Season lightly with salt and pepper. Preheat the oven to 400 degrees. In a large oven-proof roasting pan, heat the olive oil. Brown the shanks on both sides. Do not crowd the pan, browning in batches if necessary.

Add the vegetables, garlic, thyme, almonds, dried fruit and marinating liquid. Pour in the red wine and bring to a boil. Turn the flame to medium and reduce the sauce by half. (The length of time depends upon the size of the pan.) Pour in enough stock to cover the shanks and bring to a boil. Cover the pan, transfer to the oven, and cook until the shanks are tender, 35 to 45 minutes. Remove the shanks and keep warm. Reduce the sauce just until it thickens. Correct seasoning to taste and return the shanks to the pan.

Presentation:
Mound the couscous in the center of each of 8 heated plates. Top with one veal shank and spoon the sauce over, including some almonds and fruit. Serve immediately. Have small forks on hand to scoop out the marrow from the bones. Serves 8.

To prepare ahead:
Follow directions up to presentation; reheat over a low flame when ready to serve. If the sauce thickens too much, thin with a little more stock.

Copyright 1993 by Wolfgang Puck.

[Anthony]

Originally Posted by witchblade

your welcome.. white wine is more commenly cooked with.. but red wine is good too..

I was under the impression that red wine is a better match to beef, so I figured that would segway over to veal as well. I guess not, however, as like I've already mentioned, I found a lot of veal recipes that called for white wine.



Now, any specific suggestions for types of wine? I'm going to have my mother pick up a bottle of white and a bottle of red I think. I want something that is moderately priced, as I am going to be primarly cooking with it, however, I would still like it to be something that is drinkable.

[Anthony]

Originally Posted by witchblade

here is one by wolfgang puck

Braised Veal Shanks With Red Wine Sauce
From Wolfgang Puck
1993

Ingredients

2 c. assorted dried fruits (prunes, apricot, figs)
about 1 c. port (or more to taste)
8 veal shanks, about 12-oz. each, cut 1 1/2 -in. thick
1/2 c. all-purpose flour
salt
freshly ground white pepper
1/4 c. olive oil
1/2 c. finely diced onion
1/2 c. finely diced carrot
1/2 c. finely diced celery
1 tbsp. garlic
1 tsp. thyme
1 c. blanched whole almonds
2 . red wine (or more to taste)
2 to 4 c. stock
couscous to serve 8

Directions

In a small bowl, marinade the dried fruit, with enough port to cover, overnight. Dust the shanks with flour. (The simplest way is to pour the flour into a bag and, one by one, place the shanks in the bag, coat with flour, and shake off the excess.) Season lightly with salt and pepper. Preheat the oven to 400 degrees. In a large oven-proof roasting pan, heat the olive oil. Brown the shanks on both sides. Do not crowd the pan, browning in batches if necessary.

Add the vegetables, garlic, thyme, almonds, dried fruit and marinating liquid. Pour in the red wine and bring to a boil. Turn the flame to medium and reduce the sauce by half. (The length of time depends upon the size of the pan.) Pour in enough stock to cover the shanks and bring to a boil. Cover the pan, transfer to the oven, and cook until the shanks are tender, 35 to 45 minutes. Remove the shanks and keep warm. Reduce the sauce just until it thickens. Correct seasoning to taste and return the shanks to the pan.

Presentation:
Mound the couscous in the center of each of 8 heated plates. Top with one veal shank and spoon the sauce over, including some almonds and fruit. Serve immediately. Have small forks on hand to scoop out the marrow from the bones. Serves 8.

To prepare ahead:
Follow directions up to presentation; reheat over a low flame when ready to serve. If the sauce thickens too much, thin with a little more stock.

Copyright 1993 by Wolfgang Puck.

You lost me after I saw "fruit".

[Witchy]

Originally Posted by anthony6377

I was under the impression that red wine is a better match to beef, so I figured that would segway over to veal as well. I guess not, however, as like I've already mentioned, I found a lot of veal recipes that called for white wine.



Now, any specific suggestions for types of wine? I'm going to have my mother pick up a bottle of white and a bottle of red I think. I want something that is moderately priced, as I am going to be primarly cooking with it, however, I would still like it to be something that is drinkable.

i love the flavor of e&j gallo.. both white, red, and blush... and not bad to cook with..

[Anthony]

Alright, here's what I think I'm going to do. It's sort of a combination of multiple recipes I've found.

I'm going to flatten the veal into thin strips and then coat each one in flour, salt, pepper, red pepper, and garlic powder. I'm then going to put them into a skillet of olive oil and butter (as well as green and red bell peppers and onion). After they cook, I am going to remove them and turn the heat on the skillet down. I am then going to add a bit of red wine to the skillet and add a little corn starch (or something else to thicken the sauce) until it thickens to my liking. I am then going to serve it over pasta. Hopefully it turns out well.

[Witchy]

Veal Stew with Sweet Peppers and Red Wine

Rich veal stew flavored with tomatoes, bell peppers and piquant capers. Submitted by Tina.

2 pounds veal stew meat, cut into 1-inch pieces
1/4 cup all-purpose flour
2 tablespoons extra virgin olive oil
3 cloves garlic, smashed flat
2 tablespoons butter
3/4 cup dry red wine
1 (28-ounce) can Italian-style tomatoes, undrained
1 tablespoon crushed dried sage
1 teaspoon salt
1/2 teaspoon ground black pepper
2 red bell peppers, seeded and cut into strips
2 tablespoons capers
Toss veal with flour in a medium bowl; shake off excess. Heat oil in a large, heavy-duty pot over medium-high heat. Add garlic and sauté for 1 minute; discard garlic. Add butter to pot and melt. Place enough veal in pot to make a single layer and brown on all sides. Transfer to a bowl with a slotted spoon and repeat with remaining veal. Add wine to pot, scraping the bottom to remove any browned bits. Pour in tomatoes, sage, salt and pepper. Return veal to pot along with any accumulated juices and bring to a boil. Reduce heat, cover and simmer for 30 minutes.
Add bell peppers to stew and simmer, covered, for 50 more minutes; stir frequently. Stir in capers, taste for seasoning and serve over egg noodles, if desired
Makes 6 servings.

Note: Can be made 1 day ahead. Cool slightly. Refrigerate until cold before covering. Before serving, rewarm over medium heat, stirring often.

[Witchy]

Originally Posted by anthony6377

Alright, here's what I think I'm going to do. It's sort of a combination of multiple recipes I've found.

I'm going to flatten the veal into thin stripes and then coat each one in flour, salt, pepper, red pepper, and garlic powder. I'm then going to put them into a skillet of olive oil and butter (as well as green and red bell peppers and onion). After they cook, I am going to remove them and turn the heat on the skillet down. I am then going to add a bit of red wine to the skillet and add a little corn starch (or something else to thicken the sauce) until it thickens to my liking. I am then going to serve it over pasta. Hopefully it turns out well.

sounds good.. let us know... take pics and post up...

[Anthony]

Originally Posted by witchblade

sounds good.. let us know... take pics and post up...

I'll see what I can do.