7 Secrets of Cooking With Wine
Raise a glass to this low-fat, high-flavor ingredient
7 Secrets of Cooking With Wine continued...
6. Consider the preparation
Rimann says it's important to consider not only the type of meat, but the
way the meat is prepared when choosing a wine to use in cooking or serve at the
table. For example, a dish heavy on the spices usually needs a full-bodied wine
to stand up to it. One with a light or creamy sauce calls for a drier, light
7. That last secret to cooking with wine: Have fun!
Feel free to experiment while cooking or baking with wine. Get creative, and
try to invent new flavor combinations. And, after you've created something
spectacular; don't forget to write down how you did it!
Here are a couple of recipes to get you started.
Merlot & Onion Roast
Journal as: 1 serving "lean meat and moderate fat meat
with 1 tsp. fat"
2 pounds beef top round roast, or similar (this roast is
usually already trimmed of all visible fat)
Salt and pepper
8-10 garlic cloves
1 1/2 teaspoons canola or olive oil
3/4 cup French onion soup, condensed, from a can (such as Campbell's)
3/4 cup merlot (or other mellow red wine)
- If your roast is the rolled-up type, remove mesh or ties from surface and
unroll the roast. Arrange garlic cloves evenly on top, and then sprinkle
freshly ground salt and pepper over the top. Roll the roast up (but don't put
any mesh or ties back on).
- Start heating the canola or olive oil in a medium nonstick frying pan over
medium-high heat. When hot, add the rolled-up roast to the pan and let the
bottom brown for a couple of minutes. Flip and brown the other side (a couple
minutes more). Carefully place browned roast in slow cooker so that it remains
- Pour onion soup concentrate and wine over the top. Cover and cook on LOW
for about four hours.
Yield: 6 servings
Per serving: 240 calories, 33.5 g protein, 2 g carbohydrate,
7.9 g fat, 2.5 g saturated fat, 3.5 g monounsaturated fat, 7 g polyunsaturated
fat, 78 mg cholesterol, 0.2 g fiber, 285 mg sodium. Calories from fat: 30%.