Cooking with Wine

Try these delicious cooking with wine recipes...

Riesling Onion Soup
1½ tablespoon butter
1½ tablespoon olive oil
1 minced garlic
4 large onions
1 tablespoon flour
2 cups Riesling
6 cups chicken stock
Salt and pepper
Slice of French bread
Shredded cheese

Melt 1½ T. butter with 1½ T. olive oil in large pot over medium heat. Add 1 minced garlic clove and 4 large onions, very thinly sliced (as whole or half rings) and cook onions until soft, about 10 to 15 minutes. Sprinkle 1 tablespoon flour over softened onions and cook for about 5 more minutes.  Pour in 2 cups Riesling and simmer for 10 minutes.  Pour in 6 cups chicken stock and simmer everything for about 45 minutes. Add salt and pepper to taste.  Ladle soup into oven-proof bowls. Place a thin slice of French bread on top of soup, sprinkle with cheese, melting it until the cheese is bubbly

Riesling Trout
1 cup dry Riesling
1 large carrot, finely julienned
1 large celery rib, finely julienned
1/2 small sweet onion, thinly sliced
4 whole black peppercorns
3 juniper berries, crushed
1 garlic clove, crushed
1 bay leaf
1 thyme sprig
1 oregano sprig
1 tablespoon canola oil
Four 7-ounce skinless trout fillets
Salt and freshly ground pepper
1 tablespoon unsalted butter

Preheat the oven to 375°. In a medium saucepan, combine the Riesling with the carrot, celery, onion, peppercorns, juniper berries, garlic, bay leaf, thyme and oregano and bring to a boil.  Meanwhile, coat the bottom of a large ovenproof skillet with the oil. Season the fish with salt and pepper. Skinned side up and starting from the tail end, roll up each fillet and secure with 2 toothpicks. Transfer the trout rolls to the skillet.  Pour the Riesling mixture over the trout rolls and bake for 15 minutes, or until the fish flakes. Let rest for 5 minutes, then carefully remove the toothpicks. Transfer the rolls to shallow bowls and spoon the vegetables on top. Remove the bay leaf, herb sprigs and peppercorns from the broth. Whisk the butter into the broth, season with salt and pepper and spoon the broth over the trout. Serve right away.

A Pear Riesling
2 tablespoons sugar
2 tablespoons water
2 Bartlett pears (7 ounces each)—peeled, cored and chopped
1 tablespoon fresh lemon juice
1/2 cup Riesling, preferably 10.5-percent alcohol

In a small saucepan, combine the sugar and water and bring to a simmer, stirring to dissolve the sugar. Pour the syrup into a bowl and let cool. Add the pears and lemon juice to the syrup and toss well.  Transfer the pears and syrup to a food processor and add the Riesling. Process to a smooth puree. Pour the puree into six 1/3-cup popsicle molds and freeze until hard, at least 1 hour.