We had discussed left over wine and things to do with it. One of the best things is to make wine ice cubes. That is freeze left over wine in a ic e cube tray and then put those cubes in a sealable plastic bag for later use.
One of the best uses is for making pan sauces. those are those quick, delectable sauces that get napped onto something that just came out the hot sauce pan. These sauces are so easy to make as well. Saute shrimp for instance in some garlic, olive oil and a pinch of chili flakes. And do not forget to add some herbs, say Thyme. When almost done. deglaze the pan with a splash or cube of white wine. Not only do you get the benefit of those incredible tastes on the bottm of the pan, but you help clean the pan ahead of the wash.
Those bits at the bottom are called fond and they contain amazing flavors. The key to a pan sauce is to start scrapping the bottom of the pan once the liquid or ice cube hits the pan. Sauces like this take just a minute or two to make and always enhance a dish.
One other helpful hint is that adding just a small amount of butter to olive oil makes the olive oil taste like butter without adding extra fat and calories. And the flash or burn point is greater, meaning little or no burned butter. It works with just about anything.
Do not be afraid to add white wine to tomato sauces. It makes them lighter and not as dense as when you add red wine. When color is not important, by all means add red wine to the dish.
Finally, the rule of thumb applies that yo should never add wine to a dish that you would not like to drink on its own. A splash or two for the dish and a glass or two for the chef. That’s Uncorking Happiness.
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