#cookingwithwine

[worldfoodwine]

Discover the magic of cooking with white wine! Learn how to select and use wines like Sauvignon Blanc, Pinot Grigio, and dry Riesling to elevate your dishes. ✨

For more tips, visit World Food and Wine.

[chefcarolb]

https://www.fromachefskitchen.com/cabernet-braised-beef-short-ribs-with-cauliflower-leek-puree/

The enticing aroma in your kitchen as these beef short ribs slowly simmer in a rich, savory red wine-based sauce until they’re fall-off-the-bone tender is just the delicious beginning! Braised Beef Short Ribs paired with creamy Cauliflower Leek Puree is a lovely comforting meal using an economical cut that’s easy yet impressive enough for guests!

[chefmajk]

How To Poach Fish In Red Wine At Home | Best Healthy Halibut Recipe

Hi guys, I would love to share with you our amazing recipe on how to poach halibut in red wine with asparagus and leek. 🍽

It is a healthy dish, you can do easily at home, even this way it looks a little fancy, you can plate in however you like it. 👌 Now, it is asparagus season so this is a great way how to use asparagus in the kitchen and make this delicious dinner or lunch.😋

Try it and see for yourself if you like it or not. For wine lovers: You can add a glass of wine too 😉🍷

[bbqbastard]

Now on the english part of the blog! The recipe for this stunning white asparagus stew with oyster mushroom and white wine! Cast Iron madness served with smoked salmon. Recipe for @lidlbelgium #ad #asparagus #foodandwine #cookingwithwine #sidedishes #foodielove #foodporn #mushrooms #cookingonfire #castiron #foodphotography #foodpairing #lidlbelgium #belgianfood #delicacy (bij Bbq Bastard's Pit Zone)

[chefcarolb]

https://www.fromachefskitchen.com/roasted-beets-shallots-red-wine-glaze-gorgonzola-walnuts/

Here’s how to elevate this earthy root vegetable to new elegant heights! Roasted Beets with Shallots, Red Wine Glaze, Gorgonzola and Walnuts is easy and much of it can be done ahead of time.

[bbqbastard]

Now online: chorizo style pulled pork. It took me 12 hrs to smoke this boston butt. The southern vibes were all over it! Thérèse Gaughan introduced me to the idea of chorizo style pulled pork. I used her inspirational post for this pulled pork and finished with corn cakes and Pimientos del Piquillo. Spanish style BBQ. Who wants some? #chorizo #rub #slowcooking #pulledpork #bostonbutt #tapas #pintxos #smokingfood #smokingtime #cookingwithwine #spanish #bbq #barbecue #kamado #blackbastard #cooking #grilling #grillporn #bbqblog #foodblog #bbqlife #foodie #foodlove #feedfeed @thefeedfeed #huffposttaste @hufposttaste (bij Heule)

[hansleatherman]

This wine-infused beef tenderloin is a perfect pairing for a rich red wine, enhancing the flavors of both the dish and the wine. The tenderloin is marinated in red wine, garlic, and rosemary, creating a juicy and flavorful roast.

Ingredients: 750ml red wine. 1.5kg beef tenderloin. 4 cloves garlic, minced. 2 sprigs rosemary. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Red wine, minced garlic, rosemary, salt, and pepper should be mixed with the beef tenderloin in a large bowl. Leave it there for at least two hours or overnight in the fridge. Before you start cooking, heat the oven to 375F 190C. A skillet that can go in the oven should have olive oil in it. This will take about two to three minutes per side. Then sear all sides of the beef tenderloin that has been marinated. Place the skillet in an oven that has already been heated and roast for 25 to 30 minutes, or until the food is cooked to your liking. After taking the beef tenderloin out of the oven, let it sit for 10 minutes before cutting it. Baked vegetables or mashed potatoes should be served on the side. Enjoy with a glass of the red wine that's still left!

Prep Time: 10 minutes

Cook Time: 30 minutes

Casablanca Jet Appartement

[hugsfrompeeta]

This Cabernet Chicken with Mushroom Sauce is a delightful dish that pairs perfectly with a bottle of Cabernet Sauvignon wine. The rich flavors of the wine-infused mushroom sauce complement the tender chicken breasts, creating a comforting and elegant meal for any occasion.

Ingredients: 4 chicken breasts. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, diced. 2 cloves garlic, minced. 8 ounces mushrooms, sliced. 1 cup Cabernet Sauvignon wine. 1 cup chicken broth. 2 tablespoons butter. 2 tablespoons all-purpose flour. Fresh parsley for garnish.

Instructions: Add salt and pepper to the chicken breasts. Warm up the olive oil in a big pan over medium-low heat. It will take about 6 to 8 minutes per side for the chicken breasts to turn golden brown after you add them. Take the chicken out of the pan and set it aside. Put minced garlic and diced onion in the same pan. For about two minutes, saut until the food smells good. Put mushrooms slices in the pan and cook for about 5 minutes, or until they dry out and turn golden brown. Use Cabernet Sauvignon wine to deglaze the pan and scrape up any browned bits on the bottom. Then add the chicken broth and bring it all to a low boil. Slowly melt the butter in a small saucepan. To make a roux, whisk in the all-purpose flour. For one to two minutes, until lightly golden. Whisk the roux into the mushroom sauce slowly while stirring it into the pan all the time until it gets thick. Put the chicken breasts back in the pan with the sauce. Simmer for another 5 to 7 minutes, until the chicken is fully cooked and the sauce is hot. Before serving, sprinkle with fresh parsley.

Prep Time: 15 minutes

Cook Time: 25 minutes

fanimated