Dine on Wine
Calling all wine lovers! From reds and whites to rosé, it's undeniable that wine is a girl's best friend. “A glass a day keeps the doctor away”.. so we say! We can’t have enough of this delicious drink so why not incorporate it into our second favorite thing -- food!
Here’s a couple wine infused recipes from across the web perfect for all you wine lovers out there!
Drunken Cheesy Bread from Real Simple
Butter for the pan
1/2 baguette, cut into 2-inch slices
1/2 small yellow onion, thinly sliced
1/8 pound thinly sliced cooked ham
3/4 cup white wine
1 1/2 cups grated Gruyere
1. Heat oven to 400° F. Place the bread in a buttered ovenproof skillet, a 9-inch square baking dish, or a casserole.
2. Scatter the onion and ham over the bread. Pour the wine over the onion and ham and sprinkle with the pepper and Gruyère.
3. Bake until the cheese has melted and begun to brown at the edges, about 20 minutes. Spoon onto individual plates.
Flat Iron Steak With Cabernet Sauce from Sandra Lee on the Food Network
1 (1 1/2-pound) flat iron steak
1 cup beef broth
1 cup Cabernet Sauvignon (recommended: BV Napa Cabernet)
3 tablespoons canola oil
1 tablespoon grill seasoning
1 shallot, diced
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1. In a small pot over high heat, add the broth and wine and simmer until reduced by half
2. Heat oil in a cast iron skillet over medium-high heat until it is very hot.
3. Season the steak with the grill seasoning and put it in the skillet.
4. Cook about 3 minutes per side for medium-rare.
5. Remove it from the pan, cover it with foil, and let it rest for 5 minutes
6. Reduce the heat under the skillet to medium and add the shallots.
7. Cook until they begin to soften, about 3 minutes.
8. Add the reduced broth and wine mixture and cook until thickened
9. Stir in the butter and cook until the butter is melted and incorporated into the sauce
10. Slice the steak against the grain into thin slices, arrange them on a serving platter and serve with the sauce on the side or poured over top.
Drunken Pasta from The Italian Dish
1 tablespoon extra virgin olive oil
1 large garlic clove, cut into 3 pieces
1/2 teaspoon red hot chili pepper
1-1/2 cups red wine
8 ounces spaghetti
pinch of salt
1/2 cup freshly grated Pecorino Romano cheese
1 tablespoon chopped fresh parsley
1. Bring a large pot of well salted water to a boil.
2. In a large skillet, heat oil, garlic and chili pepper on low heat. Gently cook about 5 minutes, being careful not to let the garlic burn.
3. Remove the garlic and add the red wine. Increase the heat to medium.
4. Add pasta to boiling water and cook for only about 3 minutes.
5. Drain well and add to the skillet, tossing in the wine with tongs until wine is absorbed and pasta is cooked, about 2 more minutes.
6. Test pasta for doneness. Taste for salt and add what you feel it needs.
7. Toss with the cheese and parsley and serve.
Merlot Hot Fudge Sauce from EatLiveRun
1/3 cup heavy cream
1/3 cup light corn syrup
¼ cup granulated sugar
1 tbsp good quality cocoa
¼ tsp sea salt
3 tbsp Barefoot Merlot
1. Finely chop the chocolate and place in a medium sized sauce pot.
2. Add all other ingredients except for the wine. Bring to a boil then simmer for one minute, stirring constantly.
3. Remove sauce from the heat and stir in the Merlot.
4. Let sauce stand for ten minutes and then serve warm over ice cream, brownies or fruit.
Which of these will you be treating yourself to? Let us know in the comments below!