Wednesday, January 4, 2012

Wine is a great way to add depth and richness to your dish. They’re both so versatile that they can be used for both sweet and savory dishes. A great resource when you’re working with a new ingredient is Tastespotting. I use it constantly for inspiration or for recipe ideas. You can do a quick search and have pages of lovely photographs linked to various food blogs.  
Here are some ideas that I thought were especially tasty-sounding:
For Red:Red Wine Quinoa Pasta from Sprout & PeaCremini Mushroom Crostini from In Sock Monkey SlippersPortobello Wellington with Red Wine Onions from The Simple LensRed Wine Poached Pears with Whipped Cream and Pistachios from Eating Club Vancouver
For White:Cheese Fondue from The Bored VegetarianFrench Onion Soup (use veggie broth) from Sweet Sugar BeanQuinoa Pasta with Creamy Tomato, Goat Cheese and White Wine Sauce from Sprout & PeaMeringue Cake with Whipped Cream and White Wine Filling from Dulcis in Furno

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