Wine in the back of the fridge seems to operate under the same rules as Tupperware. If you pretend not to see it, then it doesn't exist. Only on trash night is it once again visible, and then it must be poured down the drain like the vinegar it has become.
But a little bit of leftover wine can still go a long way towards improving your cooking -- according to the Food Network's Alexandra Guarnaschelli. Get ready to hear from her a lot. She has a new show, Alex's Day Off (a sit-down, 30-minute cooking show) set to launch on October 18.
Guarnaschelli recently talked to the Associated Press
about how to use bits of wine that are likely to taste better on the plate than in a
glass. In addition to carmelizing onions in red wine and adding white
wine to mussels, her simple recipe for a vinaigrette sounds
like a home run:
Make a reduced wine vinaigrette toThese are the kindsserve over grilled meat or fish. Bring red or white wine to a gentle
simmer, then add a pinch of sugar or honey and reduce by half. Transfer
the wine to a medium bowl. Add a handful of sliced seedless grapes, a
pinch of salt and a generous splash of olive oil. Stir to blend,
crushing some of the grapes as you mix.
of leftovers we can all enjoy. Now, you'll just have to start adding
wine to your grocery list and ordering a bottle that you know you might
not finish at a restaurant -- a pinot noir sealed in a wine bag beats a
tin foil swan any day.
[Image via Flickr: perfecto insecto]
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If you've seen Alex's ass, you'll understand why she says that. Girl's restaurant was called Butter for a reason.
No surprise that Guarnaschelli would do a "sit down" cooking show. On all her appearances on "Chopped" she's always complaining about the portion size of the submitted dishes. Gee, Alex, 4 appetizers, 3 entrees, and 2 desserts in a two-hour taping, if you're still hungry send out for a pizza between courses.
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