In our kitchen, we have a little plaque that says, “I love cooking with wine. Sometimes I even put it in the food.”
While I wholeheartedly stand behind that sentiment, there is a world of fun to be explored in actually cooking with wine – in the food. [level-members]
An article we just came across (but that was originally published back in January) in the New York Times has a lot of nice guidance on cooking with wine and some great rules of thumb. Our two favorites, paraphrased, are:
If you wouldn’t drink it, don’t cook with it.
If it’s too good to open for a normal weeknight dinner, you can cook with it, but don’t cook it.
You can have a read of the full article here. A closer runner-up to those quotes is this one: ‘‘White for lighter meats, red for heavier, but don’t make a fetish of it.’
All that said, we’ll offer up a nice beef dish from the New York Times that actually doesn’t use wine, per se, but instead cognac or brandy. Give this Boeuf à la Mode a try.
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