Kid Cid Posted July 16, 2010 Share Posted July 16, 2010 I developed this recipe to enter in a contest. I think it is really effing good. http://www.corrundum.net/post/Spinach-Fett...ream-Sauce.aspx Quote Link to comment Share on other sites More sharing options...
Scooby Posted July 16, 2010 Share Posted July 16, 2010 sounds so good! u r ruining my diet, but that is one good recipe I will have to try KC:) Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted July 16, 2010 Share Posted July 16, 2010 Sounds fantastic - will have to try this one... Quote Link to comment Share on other sites More sharing options...
billay Posted July 16, 2010 Share Posted July 16, 2010 Now see, if you had made the pasta I was going to be really impressed. Quote Link to comment Share on other sites More sharing options...
Skippy Posted July 16, 2010 Share Posted July 16, 2010 Sounds really good and I will for sure try it out. I will toss some shrimp in there as well as that is the way I roll. When it comes to the wine. Do you just through any white in there? Do you get something that is for cooking only? I have never used wine while cooking so this will be a first time. I have seen many sauces that I want to make that call for wine but just don't know the answer to what wine I should get. Does it really matter at all? Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted July 16, 2010 Author Share Posted July 16, 2010 Now see, if you had made the pasta I was going to be really impressed. I was very close to doing the pasta myself but I just didn't have the time to work it all out for the competition. It's not hard to do, just tedious. I may update the recipe with the fresh pasta a little later down the road. I'm hoping it won't hurt me for this competition. Sounds really good and I will for sure try it out. I will toss some shrimp in there as well as that is the way I roll. When it comes to the wine. Do you just through any white in there? Do you get something that is for cooking only? I have never used wine while cooking so this will be a first time. I have seen many sauces that I want to make that call for wine but just don't know the answer to what wine I should get. Does it really matter at all? For this recipe I used a New Zealand Sauvignon Blanc. First of all, don't use a cooking wine, use something that you feel comfortable drinking. Second, there is a technique called bridging. Serve the wine that you used in the recipe with the meal. This will help the food pair very well. It isn't a 100% sure fire technique but it is damn close. A general rule for food and wine pairing is that if you have a light, acidic meal then you should have a light, acidic wine to pair with it. If you have a bold, rich meal, then pair a bold, rich wine with it. That is the basis for white wine with chicken and fish, red wine for pork and veal. However, there is a lot of room for experimentation in there. For example, a light, spicy Pinot Noir will pair very well with a spicy, roast chicken. The food and wine pairing thoughts go directly to the wine used in the cooking as well. Use a light wine for light flavors and a big wine for big flavors. Quote Link to comment Share on other sites More sharing options...
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