CaLDRON February 2014 - Valentine's Day Special | Page 30

Salad with
White Wine
Dressing
Ingredients:
• 1/3 cup Seagram’s Nine Hills Chenin
Blanc
• ¼ cup freshly squeezed lemon juice
• 1 teaspoon honey
• Pinch of black pepper
• Salt, to taste
• ¾ cup of extra virgin olive oil
Method:
1. In a clean bowl whisk, wine lemon
juice, honey, black pepper and salt.
2. Gradually whisk in the oil to this
mix.
3. Drizzle this vinaigrette mix over
freshly tossed mixed greens

“Wine to Europe is what spices are
to India – helpful in most recipes
and but essential in a few.”
Chef Stephane Mathonneau

30

wine. “Ultimately cooking is not a
the beef bourguignon; while wine
reduction will give the sauce of meat scientific experiment. You can follow
the outline of a recipe, but use your
dishes a velvety touch.”
judgment and individualistic panache to make your dish a success,”
Making the Right Choice
adds Chef Michael Swamy.
Wine’s natural sugars, tanins and
acids help accentuate the aroma and
taste of a dish, irrespective whether Now, don’t take this as a blanket
it is used in the sauce, marinade or allowance to hoard wines during the
as a medium for sautéing. Chefs ad- annual sale at your local wine shop!
vise that a light-flavored white wine Instead, pick only those that will
lend itself best to the recipe on hand.
is apt for delicately flavored foods
Before you buy a bottle, or use one
like chicken, turkey, fish or dishes
that include apples, citrus, olives and in a dish, preferably taste the wine.
mushrooms. Dark-colored meat like “Besides understanding the taste of
beef will go best with a dark, coarse the wine, this exercise will give you
a good idea about what will go best
red wine; lamb tastes better with a
with it. Different people like differlight red, while pork can be easient flavors in their food. My advice
ly married to a fruity red or white
CaLDRON February 2014