If you have a past-its-prime bottle of wine lying around, there is no need to toss it. Instead, why not use it for cooking? From shrimp to short ribs, there are many ways to make the most out of leftover wine. If you’re looking to give that half-empty bottle a second life, here are five recipes you can make using leftover wine.
This recipe features a winning combination of seafood, vegetables and noodles. Start by pan-frying zucchini and shallots in a skillet. Next, season with butter, thyme, garlic, lemon juice and lemon zest. Pour in some leftover white wine before adding cooked shrimp, cooked noodles and pasta water. Add some oat cream and nutritional yeast for a creamy finish, and enjoy!
Beef up your dinner with these red wine-braised short ribs. First, add a garlic bulb, chopped onions and carrots to a Dutch oven, and combine with tomato paste. Next, deglaze the vegetables with red wine before adding beef broth and rosemary sprigs. Season with salt and pepper. Then place cooked short ribs in the oven before covering all the ingredients with water. Cover the Dutch oven with a lid, and let it cook for about four hours. Top off with parsley, and serve with mashed potatoes.
This recipe is as delicious as it is easy to prepare. Begin by adding chopped red peppers and onions to a skillet, followed by mushrooms and risotto. Deglaze the ingredients with white wine before adding broth, shredded cheese and butter. Finally, mix in some pan-fried shrimp and enjoy!
Steak and wine are a match made in culinary heaven. This recipe involves a cast iron steak seasoned with salt, pepper, rosemary, thyme and garlic. Then baste it in melted butter. After the steak is sliced and plated, coat with a red wine sauce made from shallots, red wine and reduced beef stock.
Seafood lovers won’t be able to resist these mussels. Begin by adding olive oil, chopped shallots, garlic and red pepper flakes to a stockpot. Next, pour in some white wine followed by heavy cream and butter. Season with salt and pepper. Then add the mussels, and thoroughly mix them with the sauce. Place a lid on the pot, and steam for about five to six minutes or until the mussels open. Top them off with chopped parsley, lemon zest and lemon juice. Serve with a toasted baguette and enjoy!
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