Herbed-Wine Cuisine

JTMancuso

www.jtmancuso.com

Cook and create with wine that has been flavored with herbs … and spices, vegetables, and fruits.

Herbed–Wine Cuisine Update

It’s been ten years since Herbed Wine Cuisine was published and much has changed in the way I cook and in the food world.

One of the benefits of cooking with herbed wine is that it adds a lot of flavor with less fat. The recipes in Herbed Wine Cuisine were developed without seasoning with salt and with suggestions for substituting lower fat ingredients. Today, with an even more conscious mind toward eating healthy, the recipes can be easily modified.

¨ Switch from margarine to butter, and/or use an organic whipped buttery spread.

¨ Replace sour cream and cream cheese with yogurt cheese (made from plain, non-fat yogurt).

¨ Substitute half or more of the unbleached flour with whole wheat flour.

¨ Buy organic berries, fruits, and vegetables, especially those with a thin (or no) peel and leafy greens.

¨ Buy meats that are hormone and antibiotic free.

¨ Buy organic eggs or eggs that are from hormone-and antibiotic-free chickens fed a vegetarian diet.

¨ Buy organic and natural whenever you can.

Another easy modification to the recipes is the time allowed to flavor the wines. The original recipes require a two-week waiting period for the flavors to fully developed. To use the flavored wines within eight hours, double all the flavoring ingredients, but do not double the wine. After you have used about half of the flavored wine, add more wine to fill the jar and let sit a day before using.

Adapted from Herbed Wine Cuisine

Spinach Salad with Pancetta and Gorgonzola

Serves two as an entrée four as a side dish.

4 cups fresh spinach leaves, rinsed and dried

½ cup red onion, sliced thin

3 hard cooked eggs, coarsely chopped

½ cup crumbled crisp pancetta

½ cup Basil, Fennel, and Garlic Rosé

¼ to ½ cup olive oil

1 teaspoon Dijon mustard

½ cup walnuts, coarsely chopped

2 to 4 ounces Gorgonzola, crumbled

Tear spinach into bite-sized pieces and place in a large bowl. Add onion, eggs, and pancetta, tossing gently to mix.

In a small bowl blend herbed wine with olive oil and mustard to desired consistency. Evenly pour over spinach mixture, gently tossing a few times to coat. Place mixture on individual serving dishes. Sprinkle with walnuts and cheese. Serve immediately.

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Text Box: Basil, Fennel, and Garlic Rosé 8 to 10 (8-inch) sprigs basil 8 to 10 (8-inch) sprigs fennel 6 cloves garlic 1½ cups Rosé Rinse basil and fennel and pat dry. Place sprigs and garlic in a 1-quart jar. Pour wine into jar. Cover and let sit in a dim, cool place at least 8 hours before using.