How to Freeze Wine the Easy Way

I love to cook with wine, but I don’t love drinking it.  I’ve tried to like it.  Pairing wine and with food (especially chocolate!) sounds like foodie fun.  But I just can’t seem to acquire a taste for it.

That means when I buy wine to cook with, I have a lot left.  I’ve been in the habit of freezing wine for several years, but I’ve never found the perfect container for freezing.  Ice cube trays are too tedious.  Zip top bags sometimes leak.

I’m not sure why I never thought to just pour it into a plastic container before.  The wine doesn’t freeze solid.  You can scoop it out with a spoon and pop the container back in the freezer.  Perfect!

Do you like cooking with wine?

Ingredient Spotlight: Wine

Here’s the thing.  I know nothing – squat nada – about wine.  I don’t know how to choose it.  I don’t drink it.

I can tell red from white.  And I know leftover wine can be frozen.  That’s it.

I lived in a dry town for almost 20 years, so I’ve got a good excuse for my ignorance.  That, and I grew up in a Baptist church.

But I do like to cook with wine.  Every time I buy a bottle, I get confused by all the choices.  Last time, I was tempted to buy the gallon of red wine, just so I wouldn’t need to buy again for a while.

If you’ve got wine buying tips for me, I’d love for you to share them.  Feel free to link up any informative post you may have or leave your thoughts in the comments.

Here are a few of the recipes I have that use wine:  [Read more...]

Chipotle Lime Chicken Scampi

A sprinkling of fresh, chopped parsley would have done wonders for that photo.  Smart food photographers probably keep parsley in their fridge at all times.

Food photography faults aside, this dish was wonderful!  I based it off of a recipe for Chipotle Shrimp Scampi, from my friend Joyce’s new recipe blog. (Her photo is better than mine.)   One of my kids doesn’t like shrimp, so I decided to use the grilled chicken I had sliced and frozen.  Since I was using meat that was already cooked, I didn’t need to use the chipotle rub that the original recipe called for.  I used the sauce from chipotle peppers in adobo sauce that I had stored in the freezer.

Here’s what you’ll need: [Read more...]

Onions with Herbs and Wine

I’ve had this recipe in my files for probably twenty years.  I’ve always wanted to try it, but just never got around to it.  I’m glad I finally made it because it is wonderful.  It’s from Frugal Gourmet Cooks with Wine.  I only altered the recipe a little bit.  I did cut it in half, since I knew that only Jim and I would eat the onions.  They went really well with the Roast Chicken with Garlic and Wine that I posted yesterday. [Read more...]

Beef Bourguignonne

beef bourguignonne done

Is there a food blogger out there who has seen the movie Julie and Julia who has not felt a burning desire to whip up a pot of Beef Bourguignonne? And no wonder!  This was amazing!

It made me very happy to see that this is the recipe for the last Beef. It’s What’s for Dinner challenge.  The recipe the NCBA shared with us can be found here.  I combined several recipes in cooking up my version.  Ever since seeing the movie, Julie and Julia, I’d wanted to adapt this recipe for the crockpot.  Stephanie O’dea beat me to it on her blog, A Year of Crockpotting.  I thought about using the slow cooker anyway, but ran out of time today to do it.

[Read more...]

Baked Chicken with Summer Vegetables in the Crockpot

baked-chicken-with-summer-vegetables-in-the-crockpot-steam

I adapted this recipe for the crockpot by making just a few changes in it.  The original recipe comes from Country Gourmet Cookbook.  The instructions weren’t really complicated but there were several steps that involved baking the chicken skin-side down for a while, then flipping it, deglazing the pan… I cut out all of that by using the crockpot.  The results were delicious and much easier than the original.  The only thing lost was that the chicken didn’t really brown as it would in the oven.

[Read more...]

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