| By :
Mark Etinger
There are other ways to enjoy wine, apart from drinking them. Many great meals can be made by using wine as an ingredient. Here are two delicious recipes that use white wines: Brandied Chicken and Pasta You'll need about 35-40 minutes of prep time for this dish, and the following ingredients: 1 16-oz package of fettuccini noodles 1 lb of skinless chicken breast (diced) 6 green onions (thinly sliced) 4 cloves of garlic (thinly sliced) 2 large tomatoes (diced) 1/2 cup of butter 1/2 cup of chopped fresh basil 1/2 cup of grated Parmesan cheese 1/2 cup of dry white wine 1/4 cup of brandy 1/4 cup of olive oil 2 taps of salt 1 tsp of pepper Boil a large pot of lightly salted water. Add the fettuccine and cook until al dente; drain. Heat the olive oil in a large skillet over medium heat. Sautee the chicken until it's a little browned. Stir in the onions, garlic and brandy. Carefully ignite the brandy with a match or gas flame and cook for 2 minutes. Add in the diced tomatoes and cook for 2 minutes. Stir in the wine and butter; season with the basil, salt and pepper. Cook for 3 minutes and stir in the Parmesan. Mix with the pasta. Almond-Crusted Halibut For this recipe you'll need about 45-50 minutes of prep time, and the following ingredients: 6 6-oz halibut fillets 1 lightly-beaten egg 2/3 cup of minced almonds 1/3 cup of heavy cream 1/3 cup of dry white wine 1/4 cup of fresh bread crumbs 10 tbsps of unsalted butter (chilled and sliced into 1-tbsp pieces) 3 tbsps of fresh chopped chives 2 tbsps of cider vinegar 2 tbsps of minced shallots 2 tbsps of veggie oil 1 tbsp of unsalted butter 1 tbsp of melted butter 2 taps of fresh lemon juice 1 bay leaf 1 sprig of fresh thyme Salt and pepper First, make buerre blanc (a butter sauce). Combine the wine, vinegar, shallots, bay leaf and thyme in a saucepan over medium heat and boil until the liquid evaporates. Stir in the heavy cream and boil until half the liquid is gone, then lower the heat. Whisk in the butter, piece by piece, without allowing each piece to completely melt before adding in the next. Do NOT let the sauce simmer. Strain the sauce into a heatproof bowl. Stir in the chives, lemon juice, and a dash of salt and pepper. Set the bowl in a larger bowl of hot water to keep warm. Preheat the oven on the broiler setting. Pay the halibut fillets dry and season with the salt and pepper. Heat the veggie oil and tbsp of butter in a large skillet over medium-to-high heat. Sautee each side of the fillets for 2 to 3 minutes or until lightly browned. Move to a baking sheet and let cool for 5 minutes. Stir together the bread crumbs, almonds and tbsp of melted butter. Brush the egg over the fillets and dust with the almond mix. Broil the fillets for 1 to 2 minutes or until browned. Serve each fillet on its own separate plate, with a ring of the beurre blanc around it.
|
![[Valid RSS feed]](http://www.articlesbacklink.com/images/icon_Rss.png "XML Feed For RSS"){kind=icon}
Category Rss Feed
Print This Article
Add To Favorites
