Fall is kicking into gear which means it’s time to pull out the dutch oven and start cooking a few hearty dishes to keep those old bones warm. We recommend using a bit of vino to give your recipes a rich flavor. Open your Box of Awesomeness, pop a bottle and start cooking. Here are 5 of our favorite recipes using wine.
Slow Cooked Pork Tenderloin
- 1 (2 pound) pork tenderloin
- 1 (1 ounce) envelope dry onion soup mix
- 1 cup water
- 3/4 cup red wine – 2011 Johnny on the Spot Right Bank Blend
- 3 tablespoons minced garlic
- 3 tablespoons soy sauce
- freshly ground black pepper to taste
- Place pork tenderloin in a slow cooker with the contents of the soup packet.
- Pour water, wine, and soy sauce over the top, turning the pork to coat.
- Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible.
- Sprinkle with pepper, cover, and cook on low setting for 4 hours.
- Serve with cooking liquid on the side as au jus.
Drunken Cheesy Bread
- Butter for the pan
- 1/2 baguette, cut into 2-inch slices
- 1/2 small yellow onion, thinly sliced
- 1/8 pound thinly sliced cooked ham
- 3/4 cup white wine – 2011 Johnny on the Spot Chardonnay
- 1/2 teaspoon black pepper
- 1 1/2 cups (6 ounces) grated Gruyere
- Heat oven to 400° F. Place the bread in a buttered ovenproof skillet, a 9-inch square baking dish, or a casserole. Scatter the onion and ham over the bread. Pour the wine over the onion and ham and sprinkle with the pepper and Gruyère.
- Bake until the cheese has melted and begun to brown at the edges, about 20 minutes. Spoon onto individual plates.
Scallop and Corn Chowder
- 5 slices bacon, cut into small dice
- 1 1/2 pounds sea scallops (about 16), patted dry
- Kosher salt and black pepper
- 1 small yellow onion, thinly sliced into half-moons
- ½ pound Yukon gold potatoes, peeled (if desired) and cut into a 1/2-inch dice
- ½ cup dry white wine – 2011 La Sauvignon
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 cup corn kernels, fresh (from 2 ears) or frozen
- 1/4 cup chopped flat-leaf parsley
- In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels.
- You should have about 2 tablespoons of bacon drippings; if necessary, supplement with olive oil. Increase heat to medium-high. Season scallops with ¾ teaspoon salt and ¼ teaspoon pepper; cook until golden brown, about 2 minutes per side. Transfer to a plate.
- Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes.
- Add the potatoes, wine, broth, and cream; cover partially and reduce heat. Simmer gently until the potatoes are tender, about 15 minutes.
- Add the scallops and corn and simmer gently to heat through. Sprinkle with the parsley and bacon.
Chicken Thighs Braised in Garlic and White Wine
- 2 teaspoons dried oregano
- Kosher salt and pepper
- 8 small chicken thighs (about 1 1/2 pounds)
- 3/4 cup all-purpose flour
- 2 tablespoons olive oil
- 3 small yellow onions, quartered
- 4 cloves garlic, thinly sliced
- 3 jarred hot cherry peppers, seeded and roughly chopped, plus 3 tablespoons of the brine
- 1 cup dry white wine – 2011 Pierre Boniface Rousette de Savoie
- 1 cup low-sodium chicken broth
- 1 cup long-grain white rice
- In a small bowl, combine the oregano, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
- Pat the chicken dry with paper towels, season with the spice mixture, and dredge in the flour. Heat the oil in a Dutch oven over medium heat and brown the chicken, 4 minutes per side. Transfer to a plate.
- Add the onions to the pot and cook until golden, about 5 minutes. Add the garlic and cherry peppers and cook, stirring, for 2 minutes. Add the pepper brine, wine, and broth and bring to a boil. Return the chicken to the pot and bring to a simmer. Cook, covered, until the chicken is cooked through, about 30 minutes.
- Meanwhile, cook the rice according to the package directions. Divide among individual bowls and spoon the chicken and sauce over it.
Quick Beef Bourguignonne
- 1 tablespoon olive oil
- 1 1/4 pounds sirloin steak, cut into 1-inch pieces
- Kosher salt and pepper
- 1 10-ounce package sliced mushrooms
- 1 16-ounce package frozen pearl onions
- 2 cups red wine – 2013 Matsu ‘El Picaro’
- 1 10.75-ounce can Campbell’s Golden Mushroom soup
- 1/2 cup flat-leaf parsley, chopped (optional)
- Heat the oil in a large saucepan over medium-high heat.
- Season the steak with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned, about 5 minutes. Transfer to a bowl and set aside.
- Add the mushrooms and onions to the pan and cook until the liquid has evaporated.
- Add the wine and simmer until reduced by half, 5 to 6 minutes.
- Stir in the soup and ¼ cup water and bring to a boil.
- Add the steak and the juices from the bowl and simmer, 2 minutes. Divide into individual bowls and sprinkle with the parsley, if using.
Recipes provided by Real Simple.