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