RED WINE FOR COOKING. FOR COOKING


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Red Wine For Cooking





red wine for cooking






    red wine
  • wine having a red color derived from skins of dark-colored grapes

  • Wine is an alcoholic beverage, typically made of fermented grape juice. The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients. Wine is produced by fermenting crushed grapes using various types of yeast.

  • The color of wine is one of the most easily recognizable characteristics of wines. Color is also an element in wine tasting since heavy wines generally have a deeper color.





    cooking
  • The process of preparing food by heating it

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • The practice or skill of preparing food

  • Food that has been prepared in a particular way

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • (cook) someone who cooks food











Pears poached in red wine and bay with cinnamon cream.




Pears poached in red wine and bay with cinnamon cream.





The tree is full of pears and i was determined this year to pick some and do something with them before they all fall. Every year we end up with only one or 2 from this huge tree because the fruit is so high up.
It might not be quite the time of year for warming puddings like this but looking at the trees Autumn is not far off.

Poached pears in wine

Peel your pears being careful to try and keep the pear shape, cut a sliver of the bottom to make it easier for them to stand upright later.
Put in a large pot don't add more then enough to cover the bottom of the pot. I cooked about 15 small ones.
Add 2 table spoons of fruit sugar, 2 spoons of cinnamon, plus a broken cinnamon stick and about 15 fresh bay leafs broken to release there flavor.
Pour over enough soft red wine to just cover the fruit
Cover the pan and heat on high until it simmers, reduce the heat and keep simmering for an hour or so or until the pears are soft.
Turn the fruit from time to time if to make sure the deep red colour is absorbed all over.
Once there cooked remove half the liquid and reduce by half in another pan while the pears sit keeping warm on the lowest heat you can.

Mix together some cream and 3 tablespoons on cinnamon schnapps.

To serve pour the cream into the bottom on your bowl then place 3 pears into the cream,
Lastly pour over some of the shiny reduced red wine.











4th Course: Torchon of Foie Gras




4th Course: Torchon of Foie Gras





Salt-cured La Belle Farms foie gras "torchon" with a crispy brioche cracker is accompanied with a pickled cherry and a pan-roasted shallot. The plate was garnished with celery leaves and a red wine reduction.

Notes: The presentation for the course was great. As I was told, this torchon of foie gras was not cooked at all - rather salt-cured. The flavor was perfectly

The pickled cherry really suprised me. I was suspecting something sweet-tart and thought that the dark purplish syrup it came with in the spoon would be sweet. Instead, I was surprised to discover that the cherry had been "pickled" in a shallot-y vinegar syrup - maybe from the pan juices of the carmelized shallot the spoon was propped on? The sweet element, which was very appreciated, was in the red wine reduction and the orange zest powder.

The consistency of foie was very silky - although for some reason, it was more dense and thicker in some areas and more loose and smoother in others. I don't know what could have accounted for this - perhaps because it wasn't actually poached or cooked? Regardless, it was very good.









red wine for cooking







See also:

cooking ca

cooking eggplants

barbie cooking games

scottsdale cooking classes

cooking pilau rice

great cooking games

garvin cooking show

cooking lessons london



tag : red wine for cooking mamma online tender chicken alive and

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