An unfamiliar concept

January 27, 2008 on 8:58 pm | By | In Food Musings | 2 Comments

Salmon w/White ZinfindelA while back a fellow chef posted a question to our personal chef message board: “What do you do with leftover wine?” Hmmm… “leftover wine”… It’s a concept that escaped me at the time.

🙂

 

At Christmas we received a bottle of White Zinfindel. This normally is not a wine we enjoy — we’re more partial to dry reds — but we decided to give it a go. As expected, it was far too sweet, but worse, it lacked any character. However, I just couldn’t bring myself to pour it down the sink. There MUST be some way to salvage it.

With New Year’s now upon us — which brought a renewed commitment to eating healthier — I picked up some salmon and kale. I love both sweet and savory preparations for salmon, so I thought the White Zinfindel might make for an interesting sauce. I first seared the salmon on one side and finished it off in the oven. I then sautéed some shallots in the same skillet and deglazed with about a cup and a half of the wine. I let that reduce to about half a cup, then swirled in some Moutarde de Violette (a violet mustard I picked up in Paris) and a bit of butter. I was quite pleased with myself!

2 Comments

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  1. Betsy,

    I feel the same way as you about white zin. Jim & I were at a nice restaurant and ordered a zinfandel. A few minutes later the waitress brings over the tall ice bucket and we knew she was bringing us white zin. We had to stop her before she opened that bottle.

    Cook’s Illustrated uses white zin in their quicker bolognese sauce. They reduce a cup or so down to a tablespoon. I keep a 4 pack of those mini white zins just for that purpose.

    Your salmon dish looks delicious!!!

    Comment by Kitchen Bitch Lisa — January 29, 2008 #

  2. Intriguing…I would have never thought to cook with white zin. I too am a dry red person…and if, for some odd reason, there is some left over, I always toss it into whatever I’m cooking for dinner 🙂

    Next time someone gives me a bottle of white zin I will have to try this.

    Comment by Caffienated Cowgirl — January 29, 2008 #

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