Sentences with phrase «in cooking wine»

Gourmet Classics are the experts and market leaders in cooking wines and supply quality cooking wine for use in the kitchen.

Not exact matches

As an individual, you might say something like, «I'm an amazing cook», «I know how to select the best Italian wine from the menu», or «I'm a black belt in self - defense and I know how to protect you.»

Whether you're a student seeking a culinary or baking and pastry career, a home cook, a food and wine enthusiast, or an entrepreneur looking to start a new food business, The Culinary Institute of America (CIA) in Napa Valley is not to be missed!

She loves cooking, wine, cooking with wine, correcting spelling errors in... [Read more about Jennifer Elks]

· Panera to Remove Artificial Ingredients From All Food by 2016 [AP] · Atomic Particles the Smoking Gun in Wine Fraud Mystery [NPR] · Browse the FDA's Photostream of Recalled Products [PopSci] · Dunkin' Donuts & Starbucks Want Your Lunch Money [Bloomberg] · Recalling Maya Angelou's Love of Cooking [NYT] · 10 Dishes That Made My Career: Tony Maws [FWF] · Bill Addison's Final List of Favorite Atlanta Restaurants [AM] · Knife Shaking Up «Artisanal» Long Island Iced Teas [Eater Dallas] · Longman & Eagle Team Planning Downtown Project [Eater Chicago] · Jimmy Bradley on Critics, Cancer, & 15 Years in Chelsea [Eater NY] · Napa Restaurateur Murdered; Ex-Husband Alleged Killer [Eater SF]

«If I didn't put two tablespoons of salt into every gallon of cooking wine, everyone in the kitchen would be completely s — faced.

«My prayer is that you'll read these pages first curled up on your couch or in bed or in the bathtub,» she writes, «and then after that you'll bring it to the kitchen with you, turning corners of pages, breaking the spine, spilling red wine on it and splashing vinegar across the pages, that it will become battered and stained as you cook and chop and play, music loud and kitchen messy.

«Cooking techniques are as important as the seasonings and weight of the product when pairing food with wine,» Stefanelli Distributing Vice President of Operations and Sales Carl Rana wrote in a restaurant review.

Held Feb. 21 - 25 in Miami Beach, Fla., the 17th annual SOBEWFF is sponsored by the Food Network & Cooking Channel, and hosted by Southern Glazer's Wine & Spirits.

The start of the Heritage Series marks the halfway point for the US Tour where the focus goes from fine - dining to old world cooking when the winner of ten - city Cochon 555 is announced at Grand Cochon in Aspen / Snowmass which has quickly climbed the ranks of the most sought after ticket during the week of Food & Wine Classic in Aspen.

Add spaghetti to the skillet, tossing in the wine with tongs until wine is absorbed, add the reserved cooking water with wine to keep pasta wet.

Slow cooked in tomato sauce and red wine, our braciole recipe is made with thin - sliced top round rolled around a filling of Genoa salami, fresh breadcrumbs, parsley, basil and cheese.

In response to someone who suggested adding cooking sherry instead of the wine....

Creator of Confessions of a Culinary Diva where experiences in food, travel and wine are broken down for the home cook and traveler.

Cafe Gratitude: Hands down one of yummiest places I've eaten in LA, raw and cooked vegan meals, great organic wines too.

I don't cook often with wine, so I just used «cooking wine» that was in the fridge.

I cook one pound of pasta (spaghetti, capellini, or soba noodles), drain it, put it back in the pot with the following mix: 5 Tbs soy sauce, 2 Tbs each of rice wine vinegar, honey, and sesame oil.

We cooked it all up in the tiny kitchen of Bob and Judy's apartment while sipping the wine.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

This was the salad course during our «Date Night In Wine Country» class at LA's Chef's Inc. cooking school.

Red wine gets infused with cinnamon, clove, orange, and pomegranate all in the slow cooker for an impressive hands off holiday drink.

The wine is wonderful used in Asian cooking after having the infusion of ginger for a long time.

I like to blast some good nostalgic music to stir my motivation while I cook and bake, and I often pour myself a glass of wine to sip from throughout the afternoon, as my day in the kitchen is generally winding down.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of leCook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

I, too, love to cook with wine, and my decision to include Merlot - caramelized onions in this great recipe was actually a last - minute one.

Pour in wine about 1 - 1.5 ounces at a time, allowing it to cook into the onions a bit before adding more.

It has become my tradition on these ski trips to have a day or two by myself to head to the local market, cook up a new recipe, sip some wine and simply enjoy the day in the house while the others are on the slopes.

In a big pan, add and mix all of the ingredients for the sauce: 2 Tbsp soy sauce, 2 Tbsp red pepper powder, 2 Tbsp corn syrup, 2 Tbsp cooking wine, 1 tsp sesame oil, 2 pinches black pepper, 1 tsp minced garlic, and 1 tsp sesame seeds (to garnish).

He hunts in his spare time and will drop off a shoulder, which I cook low and slow in wine until it's so tender you can eat it with a spoon.

After browning, they were covered in a rich sauce (almost a gravy, but not quite so thick and heavy) of red wine and beef stock, and baked in the oven until they were cooked though and the cheese became a pocket of melty deliciousness.

All I did was toss the chicken and marsala wine in the bottom of a lined slow cooker and then sprinkled on some minced garlic, spices, and mushroom slices.

In a small saucepan cook the ginger with 1/2 cup of plum wine and rice vinegar.

1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley

A number of you also pointed me toward a recipe published in and Food & Wine and Fine Cooking by cookbook author Pam Anderson, who should not be confused with Pamela Anderson, formerly of Baywatch and Tommy Lee, and I make that clarification because I was, myself, briefly confused.

Add in your bone broth and white wine and cook over medium heat, stirring frequently, until the vegetables are tender but not squishy and the liquid has reduced.

The alcohol in the rice wine is subtle and will be evaporated during cooking, but you can leave it out if it not accepted to your diet.

Cook for 1 minute, then pour in white wine.

Stir in the tomato paste and red wine, and cook for 6 to 8 minutes.

For lunch, I made Moules marinère (Mussels cooked in white wine) for us.

I keep seeing all sorts of red wine sauces out there, sounds like a good fall flavor to cook in!

Bring to a light boil and cook for several minutes until ingredients are heated through and alcohol in wine is cooked off.

Tender pockets of ravioli pasta are filled with a parsley and ricotta mixture and served with sole cooked with tomatoes and white wine in what is called, Ravioli ai Filetto di Sogliola.

5 lbs fresh fava beans, blanched and double shelled 1 large roasted red pepper, chopped 1 small red onion, sliced into thin slivers 1 cup cooked kale (I blanched mine for 1 minute, drained, and cooled in an ice bath) 2 tbsp olive oil 1 tbsp red wine vinegar Salt & pepper to taste

Method: Heat a large pot with a «good glug» of olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as needed

This led to my cooking off the liquid too quickly and too thoroughly; we added extra bumps of wine and water, but... it just didn't have that lovely gravy we see in your photos, Deb.

Beef, bacon, mushrooms, carrots and onions are slow - cooked to perfection in a rich red wine sauce.

- White button mushrooms instead of portabellas, because they're cheaper - Shallots instead of pearl onions, because the first grocery store I went to didn't have pearl onions - A local craft nut brown ale instead of wine for deglazing, because any reasonable quantity of red wine gives me a splitting headache the next day (and if you can't drink the alcohol you're cooking with, where's the fun in that?)

Stir in the wine and cook for about 2 minutes.

They are hard and crunchy because they are twice - cooked («bis» is Italian for twice and «cotti» means cooked) and perfect for dipping in a cup of tea or coffee (although apparently true Italians only dip them in Vin Santo, a sweet dessert wine, not coffee).

Pour the wine in the skillet and continue cooking for one to two minutes or until tender.