Cooking with Wine Martha Stewart's Cooking School
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CreativityTranscript
00:00 Today's show is all about cooking with wine.
00:02 Wine is used in kitchens around the world
00:05 to add depth of flavor and impart an enticing aroma
00:08 to whatever is being prepared.
00:10 ♪ ♪
00:16 (ding)
00:19 When cooking with wine, a good rule of thumb
00:21 is to stick with wine that comes from the same region
00:24 as the recipe.
00:26 Because we're making bouffe bourguignon,
00:27 which originates in Burgundy,
00:29 we'll be using a red burgundy in this recipe.
00:32 So we have rosemary, thyme, and lots of parsley.
00:37 We have one head of garlic,
00:38 one large onion peeled and chopped,
00:41 peppercorns, two carrots peeled and sliced
00:44 into our cheesecloth pouch.
00:47 Three pounds of chuck.
00:50 Add three tablespoons of flour.
00:53 Just sprinkle it over the meat.
00:55 Three cups of a rich beef stock.
00:58 Add one bottle of burgundy wine.
01:02 Place this whole bouquet garni right in the pot.
01:07 Cover and put this right in a 300-degree oven
01:11 for about two and a half hours.
01:15 In one tablespoon of olive oil
01:17 and one tablespoon of melted butter,
01:20 brown one pound of pearl onions with salt
01:23 and one tablespoon of sugar.
01:25 One half cup of water.
01:28 And add your cremini mushrooms.
01:31 Add to the bouffe bourguignon.
01:34 And now, ready to serve.
01:36 Just what you want on a cool winter's night.
01:40 Enjoy.
01:42 ♪
01:47 Now I'd like to show you how to make cioppino.
01:48 It's a tomato-based seafood stew.
01:50 And it was said that it was invented
01:52 by San Francisco's Italian
01:54 and Portuguese immigrant fishermen in the 19th century.
01:57 Start with fennel right into that pan of olive oil.
02:01 Add a pinch of saffron, a bay leaf,
02:04 two teaspoons of oregano,
02:06 two and a half teaspoons of thyme leaves,
02:09 half a teaspoon red pepper flakes,
02:11 one large onion, four cloves of garlic.
02:15 So now tomatoes.
02:17 Clam juice.
02:18 It's one cup, eight ounces.
02:20 One and a quarter cups of water.
02:23 And equal amount of white wine.
02:25 Add your cockles.
02:27 And then the mussels.
02:29 Cover the pot.
02:30 In about a minute or two,
02:32 the shellfish should be springing open.
02:36 Oh, it is.
02:37 Add your shrimp and your big chunks of white fish.
02:42 Adjust the heat and cook for two or three more minutes,
02:45 no longer.
02:46 Well, the cioppino certainly looks really good.
02:50 Enjoy.
02:51 ♪ ♪
02:57 Chicken marsala.
02:58 It gets its name from the Italian fortified wine
03:01 that's used to create the rich mushroom sauce
03:03 that accompanies the cutlets.
03:05 This quick and easy-to-prepare dish
03:07 is a standard of old-school Italian restaurants.
03:09 You need some boneless, skinless chicken breast.
03:12 Lightly flour.
03:14 We want to brown the meat and cook the cutlets quickly.
03:20 Ten ounces of cremini mushrooms.
03:23 And a little bit of olive oil.
03:24 Add one cup of dry marsala.
03:28 Add one clove of garlic.
03:31 And two tablespoons of parsley.
03:34 And the juice of two lemons.
03:36 Add two tablespoons of unsalted butter.
03:39 And just stir that in.
03:41 And spoon the mushrooms over.
03:44 Your family will utterly adore
03:47 the delightful flavor of chicken marsala.
03:50 Try it. You're going to love it.
03:52 ♪ ♪
03:56 (ding)
03:58 Poaching pears in wine not only maximizes
04:00 the pear's natural sweetness,
04:02 it also gives you the opportunity
04:04 to customize the poaching liquid to suit your taste
04:07 in deciding whether you prefer red or white wine.
04:10 If you are just starting out with pears,
04:13 use the bosque.
04:14 Peel the bosque from top to bottom.
04:16 One whole bottle of a good red wine.
04:20 One star anise for flavor.
04:22 One juniper berry.
04:24 And two cloves.
04:26 A third of a cup of creme de cassis.
04:29 And a quarter of a cup of sugar.
04:31 And the peel of a whole orange.
04:34 Let that simmer, and I'll show you how to prepare
04:37 the pears in a white wine.
04:39 Let's start with the Riesling.
04:41 I use a half a bottle.
04:43 Six tablespoons of light brown sugar.
04:46 Half of a vanilla bean.
04:47 Water to cover.
04:49 Cover with a piece of parchment.
04:51 So the pears poaching in white wine
04:53 will take somewhere between 15 and 20 minutes.
04:56 And now this is coming to a simmer,
04:58 and I'm going to add the red wine poached pears.
05:01 And these will take about 20 to 30 minutes.
05:04 So now this gets chilled overnight,
05:08 and they are certainly an elegant ending to any meal.
05:11 Thank you all very much for watching.