page 4 kitsapweek Friday, December 21, 2012
Use white wine to add flair to your dish NW Wines I
f you want to add a bit of flair to an upcoming meal, try incorporating wine as an ingredient. Cooking with wine might sound exotic, but many chefs find ways to work wine into their recipes to add harmony and flair to a dish. This week and next, we will take a look at how to easily add wine into your cooking, thanks to tips from two of Washington’s most wine-focused chefs. Today, we focus on white wine. Next week, we will look at how to use red wines in the kitchen. The first tip: Never cook with a wine you wouldn’t drink. Cooking with bad wine is like adding stale spices or moldy vegetables. It will not taste good, even if you’re really hungry. The wine should be opened and checked
By ANDY PERDUE and eric degerman
for flaws before it is added as an ingredient. Additionally, consider serving the same wine you’re cooking with at the table. It should make for a superb pairing. John Sarich, longtime culinary director and ambassador for Chateau Ste. Michelle in Woodinville, says white wine is a versatile ingredient. For a rich cream sauce, he will reach for Chardonnay or Viognier, wines that are a bit softer in acidity. For Asian dishes, he looks to incorporate high-acid varieties such as Sauvignon Blanc and Riesling. One of his favorite
John Sarich, culinary director and ambassador for Chateau Ste. Michelle in Woodinville. Chateau Ste. Michelle
easy-to-make dishes is to sprinkle scallops with sea salt and sear them in a pan with just a bit of butter. Once they are browned on both sides, remove the
scallops and add a cup of Chardonnay or Viognier, a bit of tarragon, Dijon mustard and chopped shallots to the browned butter. He might also add a bit of cream. Stir and reduce until you have a cream sauce to pour over the shallots. “At the end, it always needs a bit of acid,” Sarich said. “So a squeeze of lemon over the dish just brightens up all the flavors.” Frank Magaña, a chef based in Washington’s Yakima Valley, said he incorporates wine into his cooking about 80 percent of the time. He loves using white wine to build a sauce. For example, he will brown chicken, then while the pan is still hot, he will deglaze the pan with white wine. He’ll then add
onions and garlic. “That’s the base of your sauce,” he said. “It binds all of your flavors together.” Magaña will do the same thing when caramelizing onions. He will add a splash of dry white wine to pick up all the sugars left in the pan. For shellfish, Magaña likes a high-acid dry wine. “With the minerality of the shellfish, it goes really well,” he said. He’ll often use a dry white wine as the base for a sauce to go with barbecued oysters. A popular myth in some kitchens is that all alcohol “cooks out” of wines or spirits used in a recipe. This is not quite true. Magaña says about half the alcohol in a wine will dissipate during the cooking process — and more,
More turkey? You bet, with bacon and balsamic onion jam Gluten Free Turkey Bacon Turnover with Balsamic Onion Jam
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ell, today turned out to be a great day. The doorbell rang and I had an unexpected visitor. When I opened the door I was so glad to see him. Big hugs followed with, “I’m hungry. What do you have to eat?” I had to laugh because he knows me so well. I love nothing more
GLUTEN free foodies By lisa garza than standing around the kitchen baking or cooking something deliciously gluten-free, while catching up with friends. So, thank goodness, I had a few ingredients in the refrigerator to whip something up: gluten-free savory seasoned dough, roasted tur-
People helping pets...pets helping people. Rita is an 18 month old shorthaired brown tabby
key, bacon and balsamic sweet onion jam. I said to him, “How about a Savory Meaty Turkey Bacon Turnover?” The reply came out quicker than I could turn on the oven. “Yes, please!” So we chatted while I rolled out the dough on my pastry board. Instructions Pre-heat the oven to 400 degrees. Use a GF floured rolling pin to roll the dough out to approximately 1/4 inch. I used a ruffled edge pastry cutter to cut the dough into a square. The size depends on the appetite of the guest. Place the GF dough on a parchment paper and on
Gluten Free Turkey Bacon Turnover with Balsamic Onion Jam. Lisa Garza a baking sheet. Begin to fill the one side of the dough with the turkey (you could use chicken too), top with the balsamic onion jam.
with some white on her feet, face, and chest. She came to us from one of our partner shelters near Ocean Shores where she and her 5 kittens were dumped in a box. The kittens have been adopted now it’s Rita’s turn She is a petite girl who loves people. Rita is a talker. She will follow us around chatting about the day and keeping us company as we do our chores. She is at the Poulsbo Petco hoping to have her Christmas wish of a new family come true.
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Be sure to leave approximately 3/4 to 1 inch around the sides to allow for sealing. Add the cooked, crumbled bacon. Make an egg wash and brush it around the inside edge of the dough. Gently fold the empty side of the dough over the ingredients and press lightly with a fork to seal the edges. Add a little milk or cream to the egg which will allow for the browning. Sprinkle the top with Matiz Smoked Sea Salt. Bake for 15-20 minutes. Keep and eye on it and turn the pan for even browning. Serve with fresh homemade guacamole seasoned with chili peppers for an extra kick to compliment the sweet onion jam. Speaking of the sweet onion jam, I use Braswell’s and it is made with Balsamic and Sweet Vidalia Onions. It is an amazing jam to have in your kitchen. It is the perfect answer to give just about anything a perfectly savory sweet flavor on sandwiches, burgers, gluten-free crackers and cheese. Besides, it comes in the beautiful European reusable glass. This makes a great hostess gift paired with a variety of
depending on how long you cook the sauce. Both chefs also enjoy using wine to make salad dressing. One of Magaña’s go-to recipes for salad dressing is a half-cup of dry white wine, three-quarters of a cup of olive oil, a tablespoon of dried Dijon mustard powder and two tablespoons of dried herbs (thyme, rosemary and parsley, for example). If using dried herbs, make it a half-tablespoon. Then, add a half-tablespoon of white vinegar (balsamic, if you have it). All of this is mixed together in an empty olive oil bottle and served. Looking for more ideas to incorporate wine into your cooking? Go to www. ste-michelle.com/wine_ food/recipes for several great recipes. — Andy Perdue and Eric Degerman are the editors of Wine Press Northwest magazine. www.winepressnw. com.
cheeses, hearty glutenfree crackers and wine. I love, love, love Braswell’s! Let’s get down to the gluten-free dough. The Maninis Gluten Free Multiuso flour is my favorite gluten-free flour mix that I must always have in my gluten-free kitchen! 2 1/4 cups Maninis Gluten Free Multiuso Flour + a little extra for kneading 1/2 cup cold butter, unsalted or Earth Balance Non-Dairy Soy Free GF 1/2 cup palm shortening 1/2 tsp apple cider vinegar 1/4 cup ice cold water 1 tsp thyme 1 tsp Italian seasoning 1 tsp celery seed 2 pinches of sea salt Mix all of the ingredients together in the food processor. Place the dough on a floured pastry board. Knead the dough into a disc shape. Place the dough into a self sealing bag and chill for at least 1 hour. You can make so many different things with this dough. Make it savory or sweet. Add some imagination and your favorite ingredients to the dough or inside as a filling. So good to see my handsome young friend. I especially loved the look on his face when he took the first bite! Priceless ... Salud!