Sunday, November 28, 2010
Cooking with leftover wine
Did you open too many bottles this weekend that didn't quite get finished? Were some of them brought by guests who didn't know how to select a decent wine? Rather than dump it down the drain, Food & Wine has some ideas for cooking with leftover Thanksgiving Weekend wine.
For instance, the recipe for Poached Salmon with Corn and White Wine-Butter Sauce can be a healthy foodie winner if you just substitute canola or olive oil for the butter, or at least for part of the butter.
You poach the salmon -- cook it very gently -- in a wine-infused broth. Corn, shallots and zucchini add to the health profile of this tasty dish. Click here for a link to the recipe.