RECIPE Tip of the Day 2/20/07: Wine in Cooking

DON'T WASTE IT:

Use that leftover wine corked in your cupboard or fridge in your cooking experiments. You'll be surprised by the complexity it adds to your finished dishes. I like to add a 1/4 cup of red wine to my ground beef, ground pork or bulk sausage that I'm sautéing for pasta sauce, let it simmer until almost evaporated then add the tomatoes (or jarred sauce). Also white wine can enhance, but not overpower, the delicate taste of white fish, when cooked in such techniques as poaching and francaise.

Must Reads:
The Joy of Cooking (Wine is a common component in the recipes of this cookbook classic.)
From WineShopOnline.com: Wine 101: Cooking Wines
From marthastewart.com (plus search the website's recipes):

• Cooking With Wine from Martha Stewart Living, September 2005
• Cooking With Wine from Everyday Food, May 2006
• Ask Martha: Cooking Wine (The kind you find at the grocery store, which you should not buy.)