Any White Wine Recipes?

Kintarō Hattori

Well after doing Carbonara a few times I need some new recipes that involve white wine. I could do Chicken a La King, but that's the extent of my white wine recipes.

Does anyone have any suggestions, instructions would be good too. Does anyone have any good Chicken a La King recipes?

olaola

risotto is always a good use for that last glass of wine sloshing around in the bottom of the bottle.

rockbeer

French onion soup is always improved by a good lashing of a dry white.

Have you got a job lot to get rid of or something?

olaola

Cheese fondue uses a healthy spattering of white.

Kintarō Hattori

Heh Heh, thanks for the suggestions folk, keep them coming. Neither myself or the missus drink wine so when we buy a bottle for a recipe we sometimes have a hard time using it up before it goes off!

Dizzyblonde

eo980 wrote: »

Heh Heh, thanks for the suggestions folk, keep them coming. Neither myself or the missus drink wine so when we buy a bottle for a recipe we sometimes have a hard time using it up before it goes off!

Did you know you can freeze leftover wine in ice cube bags/trays and use them next time you need wine for a recipe. It saves throwing it out.

Minder

eo980 wrote: »

Well after doing Carbonara a few times...

Do you put white wine in Carbonara?

skyhighflyer

If you like seafood (specifically shellfish), you could try Mussles in white wine. Really easy to do.

Melt a knob of butter on meduim heat in a large saucepan. Add in half a chopped onion, some chopped parsley and a couple of crushed garlic cloves.

Leave it for five minutes until the onion is soft and turn the heat up high before adding a good splash of the white. Throw the mussels in on top and leave for about 6 minutes until the shells open.

Put them into bowls and drizzle the sauce over them. Serve with baguette and optional chips.

When I lived in France and had easy access to fresh inexpesnive seafood I used to eat this at least twice a week.

The Sweeper

I use white wine principally in four things (none of which, shockingly, are a drinking glass.)

1) White wine and cream sauce. Usually in a 2:1 ratio of cream to wine, and stir a little cornflour through the cream before adding it to the pan and it will thicken. Good with various seafoods and chicken/bacon with mushrooms.
2) White wine and tomato sauce. I like it in a ratio of 1/3 pint of wine to 400g tin of tomatoes. Good base for seafood and light meatballs.
3) White wine in risotto, as mentioned above.
4) White wine in roast chicken gravy.