Cooking With Wine

Serve this simple and delicious red wine gravy along with a succulent beef roast, tender rack of lamb or juicy roasted pork. Recipe: 4 cups beef stock 2 cups red wine 1 sprig rosemary 1 tablespoon flour mixed with 1 tablespoon water salt and pepper to taste Directions: Add the beef stock, red wine and

Recipe: 4 chickens, 2 1/2 pounds each, quartered 1 head of garlic, peeled and finely pureed 1/4 cup dried oregano salt and freshly ground black pepper to taste 1/2 cup red wine vinegar 1/2 cup olive oil 1 cup pitted prunes 1/2 cup pitted Spanish green olives 1/2 cup capers with a bit of juice

Steely, grassy, and defiantly dry, nothing can complement a meal better than Sauvignon Blanc, a unique wine that offers a definitive counterpoint to the ubiquitous Chardonnay. Recipe: 2 (8 oz.) frozen rock lobster tails (cooked) 1 lb. slightly steamed jumbo shrimp 1 can Alaskan King Crab meat, drained 5 tbsp. butter 1/2 cup flour 1/2

Recipe: 3 lbs. beef roast, rib-eye or sirloin 2 carrots, large dice 1 onion, large dice 6 stalks celery, large dice 4 mushrooms, quartered 4 slices bacon, chopped 1 bottle of good red wine 1 oz. cooking oil 4 oz. flour 2 oz. Worcestershire sauce and 2 oz. Dijon mustard 3 cloves garlic, minced Salt

Recipe: 1/4 cup flour 1/2 cup dry bread crumbs 1 1/2 lb. beef, cubed 3/4 cup red wine 1 can beef consomme 1 large onion 1 tsp. salt pinch of pepper Combine flour and bread crumbs and mix well. Combine other ingredients; blend all together and place in a large casserole dish. Cover. Bake at

Few things are greater than a bowl of French Onion Soup. With its bubbly melted cheese on crisp bread over a rich broth of chicken, beef and wine, onions sauteed at length to truly bring out their sweetness, the complexity of this soup is utterly delicious. Whether served before the main course or as the