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Apr 6, 2010 06:39 PM

ISO vegetarian or seafood recipes with red wine

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.

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  1. 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

      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

        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

          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

            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.

      1. re: Emme

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

        1. re: Emme

          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. There's a marinara sauce that uses red wine.. that we quite like: 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

            Thanks! That looks like a great idea.

            1. re: maplesugar

              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. 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. Smitten Kitchen has a mushroom bourguignon that would be perfect for your needs:

                1 Reply
                1. re: ChristinaMason

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