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ISO vegetarian or seafood recipes with red wine

small h Apr 6, 2010 06:39 PM

I have some red wine that I dislike enough to not drink (this is a first). I know lots of ways to use white wine with seafood and/or vegetables, but red? I'm stumped. But I hate to waste it, even though it is terrible, terrible stuff. Thanks in advance for any ideas.

  1. nofunlatte Apr 11, 2010 06:33 PM

    I posted this on a lentil recipe thread a while ago. It's vegetarian and uses red wine.


    I second the tip wrt freezing leftover wine. I freeze leftover red wine because I don't typically drink wine that often (if I do alcohol, I prefer cocktails). That has saved me from dumping the remaining contents of a bottle many times!

    1. Marge Apr 10, 2010 05:49 PM

      What is this terrible red wine?? Thanks!

      3 Replies
      1. re: Marge
        small h Apr 10, 2010 06:11 PM

        Altoona Hills Shiraz (2006). Kosher for Passover. It seems to have some fans. I am not among them. And I am not - repeat, not - picky about wine.


        1. re: small h
          Marge Apr 10, 2010 06:21 PM

          Thanks--I'll make sure to avoid that one!! If you like squid, this recipe for squid stewed in red wine is pretty good.http://dinersjournal.blogs.nytimes.co...

          1. re: Marge
            small h Apr 10, 2010 06:34 PM

            I love squid. That recipe looks wonderful, and I'm embarrassed not to have remembered it, since I read Bittman religiously. I've had so many helpful responses to this thread that I almost wish I had more dreadful wine to use up. Next year, in Jerusalem!

      2. operagirl Apr 10, 2010 05:21 PM

        I had the same problem once a few years ago, and I improvised a strange-sounding but delicious sauce. Here ya go . . .

        Purple Pasta Sauce

        Made this for dinner with mini penne pasta tonight -- looks weird but is totally yummy. Enjoy.

        2 C. red wine
        2 cloves garlic, pressed
        1 tbsp. soy sauce
        1 tbsp. honey
        1/4 tsp. cracked pepper
        5" sprig rosemary
        2 roma tomatoes, peeled and diced
        1 tbsp. unsalted butter

        1. Combine the red wine, garlic, soy sauce, honey, pepper, and rosemary in a small saucepan, and reduce by about 2/3.

        2. Add chopped tomatoes and simmer for five minutes.

        3. Purée in blender, then strain back into saucepan through a fine mesh sieve.

        4. Add butter, stir until melted.

        5. Pour over pasta and serve topped with parmesan cheese if desired.

        2 Replies
        1. re: operagirl
          small h Apr 10, 2010 05:39 PM

          Soy sauce, interesting. I will give this a try, minus the honey, because I have just today re-affirmed my dislike of sweet sauces. Thank you!

          1. re: small h
            operagirl Apr 10, 2010 05:41 PM

            You're welcome! Let me know how it turns out =)


        2. h
          herring Apr 9, 2010 03:24 AM

          If you want to stick with the seafood idea, you can make cioppino. No recipe, but my version is a hybrid/outgrowth of Ina Garten and Giada DeLaurentis recipes. The FoodNetwork site is acting up so I can't post the links, but you can find lots of cioppino recipes online.

          1. ChristinaMason Apr 9, 2010 02:26 AM

            Smitten Kitchen has a mushroom bourguignon that would be perfect for your needs: http://smittenkitchen.com/2009/01/mus...

            1 Reply
            1. re: ChristinaMason
              small h Apr 9, 2010 08:00 PM

              I made this tonight, and it was excellent. Much obliged.

            2. c
              cubano Apr 9, 2010 01:19 AM

              Would it work for making red wine vinegar? Richard Olney used to make his own, fetching half-empty glasses after a party and pouring them into a wooden barrel to ferment.

              1. maplesugar Apr 6, 2010 10:11 PM

                There's a marinara sauce that uses red wine.. that we quite like: http://find.myrecipes.com/recipes/rec... There's also no reason why you couldn't freeze some of the wine if you aren't going to use it right away. :)

                2 Replies
                1. re: maplesugar
                  small h Apr 7, 2010 06:37 AM

                  Thanks! That looks like a great idea.

                  1. re: maplesugar
                    small h Apr 10, 2010 05:35 PM

                    I made this sauce today, but it was not to my taste. I haven't liked pasta sauce with sugar in the past, and...I still don't. And the long cooking time made it kinda sludgy. But the recipe is a good jumping off place, because now I'm reasonably sure I can throw red wine into any red sauce and get something decent.

                  2. Emme Apr 6, 2010 09:07 PM

                    here are a few ideas:
                    Red Wine Pasta

                    Potatoes with Shantarelles and Shallots


                    Brussel Sprouts (scroll down


                    Grilled Marinated Shrimp


                    Trout Poached in Red wine

                    2 Replies
                    1. re: Emme
                      small h Apr 7, 2010 06:39 AM

                      Thank you! The potato stew recipe and the trout recipe look particularly appealing. Much appreciated.

                      1. re: Emme
                        small h Apr 11, 2010 06:01 PM

                        On the hervivoracious site you linked to (and thanks for that, it's a great resource), I found this:


                        which I made tonight. It's very fine. I added potatoes and omitted the olives, 'cause that's what was going on in my fridge: potatoes, no olives.

                      2. s
                        santamonica811 Apr 6, 2010 06:48 PM

                        Well, you're gonna get lots of responses (or, should) saying, essentially, "Any wine not good enough to drink is not good enough to cook with." But that doesn't answer your question, I guess.

                        Maybe in a risotto? I usually use white wine, since the red will (obviously) give the entire dish a dark color. But then again, so does squid ink risotto, or other versions. Dark does not equal poor taste.

                        4 Replies
                        1. re: santamonica811
                          small h Apr 6, 2010 07:06 PM

                          Your first point is valid, but just as people seek uses for tough cuts of meat or wilted lettuce, I would like to try to make a silk purse from a sow's ear. Risotto is certainly a possibility, although it would be frightening to look at, so thanks, and I will muse on that.

                          1. re: small h
                            visciole Apr 6, 2010 07:12 PM

                            Bad red wine and seafood.... I'm just not feeling it. Why not use the wine for some strongly-spiced veggie chili or a hearty pasta sauce?

                            1. re: visciole
                              small h Apr 6, 2010 07:20 PM

                              That is also a good idea, but could you point me toward an actual recipe? There are areas where I'm good with improvisation, but this isn't one of them.

                              1. re: small h
                                visciole Apr 6, 2010 07:25 PM

                                Um, I don't really use recipes for stuff like chili, so unfortunately I can't. However, I do know that the old Silver Palate book had a recipe for chili con carne which I adapted at some point long ago to be vegetarian, and that recipe uses red wine and mustard, which I always now use in my chili.

                                As for pasta sauces I think many red sauce recipes contain red wine, I'm sure if you were to Google it you'd get some recipes.

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