White wine substitute in cooking. Cooking quest download. Cooking with kids healthy recipes.
White Wine Substitute In Cooking
- pale yellowish wine made from white grapes or red grapes with skins removed before fermentation
- Light (usually yellow with a hint of green but not pink) coloured wine
- Wine is an alcoholic beverage, typically made of fermented grape juice. The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients. Wine is produced by fermenting crushed grapes using various types of yeast.
white wine
- utility(a): capable of substituting in any of several positions on a team; “a utility infielder”
- A person or thing acting or serving in place of another
- A sports player nominated as eligible to replace another after a game has begun
- a person or thing that takes or can take the place of another
- A person or thing that becomes the object of love or other emotion deprived of its natural outlet
- put in the place of another; switch seemingly equivalent items; “the con artist replaced the original with a fake Rembrandt”; “substitute regular milk with fat-free milk”; “synonyms can be interchanged without a changing the context’s meaning”
substitute
- (cook) prepare a hot meal; “My husband doesn’t cook”
- The process of preparing food by heating it
- Food that has been prepared in a particular way
- the act of preparing something (as food) by the application of heat; “cooking can be a great art”; “people are needed who have experience in cookery”; “he left the preparation of meals to his wife”
- The practice or skill of preparing food
- (cook) someone who cooks food
cooking
Curried Mussel Glacage with Wilted Hearts of Romaine
A classic “royal glacage” is both a technique and sauce, whereby equal parts of hollandaise, whipped cream, and veloute are folded together, spooned over meat, fish, or vegetables, then glazed under a broiler. It’s a wonderful technique that we use frequently at Farallon, but we omit any veloute and hollandaise and enrich the whipped cream with egg yolks instead. We serve this dish in individual oval gratins, but it can be served from a large, shallow baking dish as well. Always inspect mussels before cooking them. Live mussels have tightly closed shells or, if open, they will close when tapped. Mussels average about 12 to the pound, and for this dish you’ll need 5 or 6 mussels per person. Buy extra in case you have to discard some.
Makes 4 appetizer servings:
1 tablespoon olive oil
1 shallot, minced
2 cloves garlic, minced
? bunch thyme sprigs
2 to 3 pounds black mussels, scrubbed and debearded
? cup dry white wine
Kosher salt and freshly ground pepper to taste
4 heads of romaine, large outer leaves removed and stems trimmed but left on
Glacage:
1 ? cups heavy cream
2 egg yolks
2 tablespoons reserved mussel liquid, above
1/8 teaspoon curry powder
Kosher salt and freshly ground pepper to taste
Preparation:
Heat the olive oil in a medium saute pan or skillet over low heat and cook the shallot, garlic, and thyme in the olive oil until the shallot and garlic are soft, about 3 minutes. Increase heat to high and add the mussels. Add the white wine, salt, and pepper. Cover immediately and cook, shaking the pan occasionally, until most of the mussels have opened, 4 to 7 minutes. Discard any mussels that haven’t opened. Let the mussels cool in their liquid. Remove and discard the shells, and set the mussels aside. Strain the liquid through a fine-mesh sieve and reserve.
Bring a medium saucepan of lightly salted water to a boil. Using tongs, blanch each of the romaine hearts in the water for 30 seconds. Transfer to a bowl of ice water. Remove after 1 minute and squeeze gently to remove the water. Lay the hearts on a towel and slice off the stems. Wrap in the towel and set aside at room temperature for up to 2 hours.
To make the glacage:
In a deep bowl, beat the cream until soft peaks form. In a small bowl, whisk the egg yolks, reserved mussel liquid, and the curry powder together just to combine. Add to the whipped cream and beat until the cream holds firm peaks. Season with salt and pepper.
To serve:
Preheat the broiler. Place 1 wilted romaine heart on each of 4 individual gratins or ovenproof dishes, top with 5 or 6 mussels, and spoon 3 tablespoons of the glacage over the mussels. Broil about 5 inches from the heat source until heated through and golden brown, 1 to 2 minutes. Place each hot dish on a plate lined with a folded napkin and serve immediately.
Improvisations:
I prefer Prince Edward Island mussels for their exquisite flavor and size, but any kind will work in this recipe, as will clams or oysters. Clams need to be steamed, but oysters could be shucked raw onto the romaine. Strain the juices of either and substitute for the mussel liquid. Also, instead of mussels, you could use lobster medallions or crabmeat. Pale green heads of curly endive would make a good substitute for the romaine, but use them only if you like their bitter taste. You might omit the curry powder entirely, although it adds a subtle complexity of flavor to the glacage. At the restaurant, we sometimes serve this dish on a bed of beluga lentils.
Simplifying:
This is such an easy first course that it’s difficult to think of a way to make it simpler, but you could purchase cooked mussels in their shells and use Champagne or white wine in place of the mussel-steaming liquid. The mussels are also great served without the braised romaine.
Advance Prep:
The mussels can be steamed 1 day ahead and the liquid and the mussels refrigerated overnight. Let sit at room temperature for about 45 minutes before continuing with the recipe. The romaine may be blanched up to 2 hours before serving, and the glacage can be made up to 6 hours before serving.
Wine Notes:
This rich and somewhat spicy dish needs a wine that is fruity, rich, and exotic too. Pinot Gris comes to mind. Etude Wines in the Napa Valley is producing Pinot Gris in the Alsatian way: fruity, unoaked, and tropical, with bright acids. Riesling and Muscat are also worth trying, as is a ripe rose that’s not too dry. Several Californian wineries make good roses of Pinot Noir and Pinot Meunier, perfect served slightly chilled. Either a Chardonnay or white Burgundy, fruity and simple, without too much oak to clash with the complex curry flavors, would work. Sauvignon Blanc has a great affinity for crab, and California Sauvignon from Honig, Spottswoode, Matanzas Creek, Robert Mondavi, Cain Vineyards, and others are making Sauvignons that are true to the variety.
* photo by Paul Moore
Earth Family Sea Salted Cashew Praline Sauce with Poached Pears or Apples
Prep Time: 20 min.
Cook Time: 30 min.
Ingredients:
Praline Sauce:
? cup Earth Family Sea Salted Cashews, roughly chopped
1 cup Brown Sugar, firmly packed
? cup Half and Half, or heavy cream
? cup Butter
? Vanilla Bean, slit open, can substitute 1 tsp, vanilla extract
Poached Pears:
4 Bosc Pears, firm and ripe (Granny Smith apples can also be used)
1 cup White Wine
3 cups Water
1 ? cups Sugar
? Vanilla Bean, slit open, can substitute 1 tsp, vanilla extract
1 Lemon, peeled (for garnish) and juiced
Directions:
Praline Sauce: Bring brown sugar, half and half and butter to a boil in a saucepan over medium heat and stir constantly. Stir and cook for 3 minutes. Remove from heat and scrape seeds from vanilla bean into sauce. Stir and add ? cup of Earth Family Sea Salted Cashews. Should make about 2 cups of sauce.
Poached Pears: Core and peel pears leaving the stem on pear, (core from the bottom (blossom end), with a paring knife.) In a large pot bring wine and water to a boil. Add sugar and lemon juice and let ingredients come to a low simmer. Scrape vanilla bean seeds into simmering liquid.
Place pears into liquid and simmer for 25 minutes (apples take about 20 minutes). To make sure the fruit is totally immersed; place a plate over it to weight it down. Check whether the fruit is done by poking the fruit with a sharp knife. The fruit should offer no resistance to the knife and not be mushy. Remove fruit with slotted spoon onto an individual plate and drizzle with Earth Family Sea Salted Cashew Praline Sauce. Garnish with a thin piece of twisted lemon rind and leftover vanilla bean. Serves 4. To order products, please visit EarthFamilyFoods.com
WHITE WINE SUBSTITUTE IN COOKING. WHITE WINE SUBSTITUTE 