Pin Print Recipe – Red Wine Poached Pear with Red Wine Granita Servings 4 servingsPrep time 30 minutesCooking time 40 minutes Ingredients 4 firm pears (Bosc or Anjou are ideal) 750 ml dry red wine (something you’d happily drink, not expensive) 120 g sugar (about ½ cup + 1 Tbsp) 1 orange: 3–4 wide strips…
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Part 1 broadly discussed why you’d want to cook with wine, so this week, I thought I’d offer more specific examples of how I regularly use wine in the kitchen. Hammond and I splash red, white, or rosé into just about everything we cook, and it’s an essential fixture in our culinary toolkit. In our kitchen, wine is a staple, no different from the salt, pepper, olive oil, herbs, and spices we reach for without a second thought. Here are the wine-related techniques I use most, plus a few others that are always good to have in your back pocket.
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When most folks think of wine, it evokes a picture of easy-going evenings with friends and family, enjoying that sublime combination of good food and good company. Wine always supplies that special spark to the evening and makes everything taste a little better. Or maybe it’s the simple comfort of a sturdy Rhône red by the fire. For Hammond and me, wine certainly fills those roles, but it also wears another hat: it’s the quiet secret ingredient that can transform your meal from fine to unforgettable.
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As I mentioned last week, for Hammond and me, Damp January is an exercise in balance and moderation. One of the easiest ways to keep things feeling balanced and enjoyable is simply to stretch a bottle across two, three, or even four evenings. These intentionally shorter pours are the key to what Hammond and I like to call mindful moderation.
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For the last few years, “Dry January” has been a recurring topic of conversation here at the shop. Many folks are looking for a top-of-year reset after the holidays; however, they still want their evenings to feel separate from the workday. For many of us, that still includes a glass of wine. January is the…
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