dry white wine

A luxury that has been prized by chefs for years, so make the most of it with this cheat's classic

Lobster with Thermidor butter

lobsters

shallot, very finely chopped

tarragon leaves, chopped

parsley leaves, chopped

Dijon mustard

lemon

paprika

Tabasco sauce

butter, softened

First make the butter. Put the wine and shallot into a pan, then bring to the boil and simmer until nearly dry. Tip into a bowl to cool, mix all the ingredients together, roll into a log, using cling film or foil, then chill to harden. Can be frozen for up to 1 month.

Snap away the claws from the lobster. Using a large chef&rsquo;s knife, cut the lobster in half and wash the head cavity under cold water, then dry with kitchen paper. Lay the lobsters, cut side up, on a baking tray. Crack the claws and remove the claw meat. Divide claw meat between the head cavities. This can be done the day before and the lobster kept in the fridge ready for grilling.

Heat grill to high. Slice the butter into thin rounds and lay it along the lobsters so all the meat is covered. Grill for 5-8 mins until the butter is bubbling and starting to brown. Put the lobsters on plates, pouring any butter from the tray over them. Serve with new potatoes and some dressed salad leaves.

This classic veal recipe provides the staple for a magnificent Italian Sunday lunch

Ossobucco

packet dried porcini

veal

plain flour, seasoned

unsalted butter

olive oil

celery stick,

tomatosugocasa

tsp Marigold Swiss vegetable bouillon powder

Soak the porcini for at least 15 minutes in 200ml/7fl oz boiling water. Don't remove the membrane that holds the veal together, but trim off any obviously fatty or lumpy bits. Dust both sides of the meat with the seasoned flour.

Heat the butter and oil in a very large flameproof sauté pan or casserole over a medium-high heat. When the sizzling stops, put in the veal and fry the slices for 2-3 minutes on each side until golden brown. Transfer the meat to a plate.

Replace the pan over a low to medium heat and tip in the carrot and celery. Gently fry for 5 minutes until the vegetables have slightly softened, then raise the heat and pour in the wine. Bubble the wine furiously for 2 minutes, then remove the pan from the heat.

Fish the softened porcini out of the soaking liquid, squeeze out the excess moisture and reserve it. Chop the porcini roughly and add to the sauté pan, together with the soaking liquid. Add the sugocasa or passata and stock, then stir.

Put the veal back into the pan in a single layer, cover and bring to the boil. Immediately reduce the heat and simmer very gently for 2 hours, turning the veal slices halfway, until the meat is very soft. The liquid should reduce to a thickish sauce, but if it’s still thin after 1¼ -1½ hours, half remove the lid to allow evaporation. Serve with the grain 'risotto' (see link, right).

Cheese lovers unite: This pie is seriously, intensely cheesy. Raclette is a semihard cheese from the Swiss and French Alps that eats well when melted. If you can’t get your hands on some, replace it with equal amounts of Gruyère. The heat and acidity of the pickled chiles help cut through the richness, but a zingy green salad would also pair well here. You can serve this pie warm, but it tastes just as good at room temperature, so it's a perfect bake-ahead option.

Butternut Squash and Fondue Pie With Pickled Red Chiles

unsalted butter,

apple cider vinegar

red serrano chile,

Kosher salt and black pepper

butternut

cinnamon

onion

garlic cloves, crushed

thyme

heavy cream (double cream)

cornstarch (cornflour)

Gruyère, grated (about 1 1/2 lightly packed cups)

raclette, grated (about 1 1/3 lightly packed cups)

phyllo (filo) pastry

Heat the oven to 450 degrees Fahrenheit/230 degrees Celsius. Grease and line the bottom and sides of a 9-inch/23-centimeter springform cake pan (tin) with parchment paper.

Add the vinegar, chile and 1/8 teaspoon salt to a small bowl, and set aside to pickle.

Add the butternut squash, cinnamon, 2 tablespoons oil, 1/2 teaspoon salt and plenty of pepper to a large bowl, and toss well to combine. Transfer squash to a parchment-lined baking sheet (tray) and arrange in one layer. Add the onion rounds to the same bowl along with 1 1/2 teaspoons oil, 1/8 teaspoon salt and a good grind of pepper, and toss gently to coat, keeping the onion rounds intact. Add the onions to the baking sheet with the squash and roast for 30 minutes, carefully turning the vegetables over halfway (keeping the onions intact), until softened and well browned. Set aside to cool slightly. Turn the oven temperature down to 375 degrees Fahrenheit/190 degrees Celsius.

Meanwhile, add the remaining 1 tablespoon oil to a small skillet over medium-high heat. Once hot, add the garlic and cook, stirring, until just beginning to color, about 90 seconds. Add the wine and chopped thyme and cook until reduced by half, 3 to 5 minutes. Set aside to cool slightly.

Add the cream, egg and egg yolks, cornstarch (cornflour), 1/2 teaspoon salt and plenty of pepper to a large bowl and whisk until smooth. Stir in both cheeses and the cooled wine mixture and set aside.

Lay one sheet of phyllo (filo) out onto a clean work surface and brush liberally with some of the melted butter. Lay the sheet over the prepared cake pan, carefully pushing it down to fit into the bottom and sides without tearing, allowing the excess to hang over the pan. Repeat with the remaining 6 sheets of phyllo, rotating them slightly so that the overhang falls at a different angle. Add two-thirds of the squash to the base along with 3 onion rounds, then pour the cheese mixture on top. Add the remaining squash and onion rounds and 3 thyme sprigs, pushing them gently into the cheese layer but not completely submerging them.

Bring in the overhanging phyllo dough, scrunching it so it creates a 1-inch/3-centimeter border around the sides, with the center exposed, taking care to make sure the parchment stays securely against the side of the pan. Brush the scrunched-up phyllo with the remaining melted butter.

Place onto a baking sheet and bake for 30 minutes. Use a tea towel to carefully release the outer rim of the cake pan, discarding the parchment paper around the sides. Return the pie to the oven for another 20 minutes, or until the outsides are golden and cooked through. Set aside to cool for about 20 minutes.

To serve, transfer the pie to a board or serving platter. Spoon over the pickled chile mixture and garnish with the remaining 2 thyme sprigs.

Those of you who love stuffing know that it might be the only reason to host Thanksgiving. This version is an updated classic — no dried fruit, no surprise ingredients, no “twists” — just a very buttery, deeply savory stuffing made with garlic, leeks and a lot of celery. The bread is crusty and torn, never cubed (for those crisp, craggy edges), and the whole thing is baked in a baking dish, never inside the turkey (to keep it light and fluffy with a custardy interior and a golden-brown top). All stuffing needs two trips to the oven: once, covered, to cook it through and twice, uncovered, to crisp up the top. You can do the first bake ahead of time if you like, or do one after the other if the timing works out that way.

Buttered Stuffing With Celery and Leeks

garlic cloves, thinly sliced

leeks,

salt and black pepper

celery stalks, thinly sliced, leaves

red-pepper flakes (optional)

low-sodium chicken, turkey or vegetable broth

eggs

parsley

chives

marjoram, oregano or thyme

Using your hands, tear bread, crust and all, into 1 1/2- to 2-inch pieces. (Alternatively, you can cut the bread with a knife, but I prefer the way the craggy bits toast and soak up the goods.) Place chunks on a rimmed baking sheet, and let sit uncovered at room temperature for 12 to 24 hours. If you’re short on time, you can toast the chunks in a 300-degree oven instead, tossing occasionally, until lightly crisped, but not browned, on the outside.

Heat oven to 375 degrees. In a large skillet over medium-high heat, combine olive oil and 4 tablespoons butter. Once butter has melted, add the garlic and leeks. Season with salt and pepper and cook, stirring occasionally, until leeks are bright green and totally softened, 8 to 10 minutes.

Add celery, and season with salt and pepper. Cook, stirring occasionally until bright green and tender, 4 to 6 minutes. Add white wine, and cook until reduced by about three-quarters, 3 to 4 minutes. Add red-pepper flakes, if using, and remove from heat.

Whisk together broth and eggs in a medium bowl. Place bread in a large bowl (you want a lot of room for mixing, so go big), and add the leek and celery mixture, parsley, chives and marjoram. Stir to coat so that everything is evenly distributed, trying not to totally crush the bread. Pour the egg mixture over everything and toss a few times. Let sit a minute or two and give another toss. Repeat twice until all the liquid has absorbed and evenly distributed to each and every piece of bread.

Transfer mixture to a 2 1/2- to 3-quart baking dish (a 9-by-13 pan also works), making sure not to pack it too tightly. (You want to keep the bread in the stuffing as light as possible.) Dot the top with the remaining 4 tablespoons butter, making sure to pay extra attention to the corners, where the stuffing will get the crispiest.

Cover with foil and bake until the stuffing is sizzling at the edges and completely cooked through, 25 to 30 minutes. If it’s not yet time to serve, remove stuffing from oven and set aside. (If you are nearly ready to serve, proceed directly to the next step and continue without pausing.)

When ready to serve, remove foil and increase temperature to 425 degrees. Bake stuffing until crispy, crunchy and impossibly golden brown on top, 20 to 25 minutes. Scatter with celery leaves, if using, and serve.

Artichokes become weeknight friendly when they come from a can or a jar. Be sure to buy the unmarinated ones here. The gentle braise in rendered chicken fat and tangy white wine, mixed with onions and herbs, provides all the flavor the artichokes need.

Wine-Braised Chicken With Artichoke Hearts

bone-in, skin-on chicken thighs,

olive oil,

artichoke hearts,

red onion, sliced

oregano

mint, parsley or dill leaves

Sumac,

Heat oven to 425 degrees. Season chicken on both sides with salt and pepper.

Heat 1 tablespoon oil in a large skillet over medium-high, and add chicken, skin-side down. Cook, without flipping, until the skin is deeply golden and much of the fat has rendered, 8 to 10 minutes. (You may need to pour off some of the fat.)

Using tongs, flip the chicken skin-side up. Let the undersides cook for another 5 or so minutes. Set chicken aside. Add artichoke hearts and onions to the pan, letting them sizzle until they get a little color, 3 to 4 minutes.

Add wine and thyme, shaking skillet to make sure the wine is evenly distributed and scraping up any golden-brown bits. Add chicken back to the pan, over the artichoke hearts and onions. Bring to a simmer and place in the oven until chicken has finished cooking and sauce is reduced by about half, 10 to 12 minutes.

Remove chicken from oven and scatter with herbs. Finish with more pepper, a drizzle of olive oil, and a sprinkle of sumac, if you have it.

This is a classic butter sauce. It works well with fish. It’s flexible, too, and can take on flavors like chile, ginger and mustard.

Beurre Blanc (Classic French Butter Sauce)

butter

shallots

white-wine vinegar

heavy cream

Salt

butter,

Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.

Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.

Chicken francese, sometimes called chicken French, is one of those rare restaurant dishes that's truly easy to cook at home. If you can make chicken cutlets, you can make this lemony, buttery recipe; the only difference is an easy pan sauce that brightens the whole plate. This version includes lemon slices browned in butter, which are pretty and tasty but entirely optional. Although the name suggests that it's a French or Italian dish ("Francese" means French in Italian), it's actually neither: Like spaghetti and meatballs, it's a mostly Italian-American invention. Serve with something starchy to soak up every drop of the sauce; pasta is traditional.

Chicken Francese

milk

salt,

black pepper,

all-purpose flour

vegetable oil

chicken cutlets

lemon, thinly sliced, seeds removed (optional)

lemon,

chicken stock

In a wide, shallow bowl, whisk eggs, milk, salt and pepper until blended. Place the flour in a separate bowl. Line a baking sheet with paper towels.

In a wide skillet, heat olive and vegetable oils over medium heat until shimmering.

Working in batches to avoid crowding the pan, lightly dredge the chicken in flour and shake off any excess. Dip into egg batter, let excess batter drip back into the bowl and place in the skillet. Fry, turning once, until golden brown on both sides, about 4 minutes per side. Adjust the heat as the cutlets cook so they brown slowly and evenly, with a steady bubbling. Transfer to the paper-towel-lined pan and repeat with remaining cutlets.

When all cutlets are browned, remove the pan from the heat and pour off the oil. Wipe out the pan with paper towels. Return the pan to low heat. 

If making the lemon slices (if not, skip to Step 6 below): Melt 3 tablespoons of the butter and then scatter the lemon slices over the bottom of the pan. Cook, stirring gently occasionally, until the lemon slices are golden and browning around the edges, about 3 minutes. Scoop out the lemon slices and set them aside. 

Add 3 tablespoons of butter, the wine and lemon juice and bring to a boil. Boil until the liquid is syrupy, 3 to 4 minutes. Pour in the stock, bring to a boil and cook until thickened into a sauce, about 5 minutes. (It will thicken more when you add the cutlets.) Taste and adjust the seasonings with lemon, salt and pepper; it should be quite lemony and not too salty.

Reduce the heat, tuck the cutlets into the pan and simmer very gently until the sauce is velvety and the chicken pieces are heated through, about 4 minutes. Turn the cutlets over occasionally in the sauce. Place the browned lemon slices on top. Sprinkle with chopped parsley and serve, spooning some of the sauce over each serving.

The single best use of boneless, skinless chicken breasts? This Italian-American staple, with its lemony, buttery pan sauce.

In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better. Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top. I prefer the method here, but you could always fry up some apples and serve them on the side. (For a dish with roots closer to Normandy than Burgundy, make the same recipe but omit the mustard, deglaze the pan with Calvados instead of wine and stir sliced sautéed Granny Smiths into the sauce itself.)

Pork Chops With Dijon Sauce

pork

Salt and black pepper

onions

stock

Dijon mustard (or more to taste)

parsley (optional)

Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.

Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.

Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.

Make the time to stir carefully during cooking to make this vegetarian Italian rice pot super creamy

Mushroom & spinach risotto

onion,chopped

chestnut mushrooms,sliced

garlic

arborio rice

sundried tomatoes,chopped

vegetable stock

parmesanor vegetarian alternative, freshly grated

fresh young leaf spinach,washed

warm ciabatta and green salad,to serve

Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes.

Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.

Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.

Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.

The ultimate comfort food, this dish bears the mark of Spanish and French colonial influence, but takes a decidedly Puerto Rican approach. Bone-in chicken thighs are braised to perfection in a rich, oniony, tomato-based sauce with a lot of garlic, balanced with white wine and vinegar, and punctuated by briny olives and capers. Potatoes are added toward the end, for a satisfying meal. Like so many Puerto Rican dishes, this one is highly adaptable. Some brown the chicken first, adding sofrito and other aromatics later. Folks often add carrots, or use beer or red wine instead of white. My take is pared down and incredibly simple, making it an easy weeknight meal that can be prepared while you’re getting your house in order after work. This recipe is adapted from “<a href="https://pelicanpub.com/proddetail.php?prod=9780882894294#.YFJjMLRKhD9">Cocina Criolla</a>,” which has remained the island’s best-known and most popular cookbook for more than 60 years.

Pollo en Fricasé

bone-in, skin-on chicken thighs, skins removed

tomato sauce

yellow onion, finely chopped

garlic cloves,

white wine vinegar

sweet paprika

cumin

bay leaves

salt

black pepper

pimento-stuffed olives

capers, drained

Yukon Gold potatoes, peeled and sliced into 1/2-inch rounds

white rice,

cilantro leaves,

Pat chicken dry, then place in a lidded, heavy-bottomed pot or Dutch oven.

In a medium bowl, combine tomato sauce, onion, garlic, vinegar, olive oil, paprika, cumin, bay leaves, salt and pepper; whisk together with a fork. Pour sauce over chicken.

Bring the mixture to a boil over high heat, then reduce to low, cover and simmer for 45 minutes, stirring occasionally.

Pour in white wine, then add olives, capers and potato slices, stirring well to incorporate. Bring back to a boil, then reduce heat to low and cover. Simmer for 30 to 40 minutes, until potatoes are tender but not falling apart. If your sauce is thinner than you’d like, transfer chicken and potatoes to a serving bowl, then simmer sauce for 5 to 7 more minutes over medium-high until thickened.

Serve over white rice with plenty of sauce, and garnish with cilantro.

A velvety fish pie, filled with chunks of seafood in a delicate sauce, is classic cold-weather comfort food in the British Isles. This seafood pie is fancier than most. It’s got a buttery puff pastry topping that turns golden and crunchy as it bakes. And it’s brimming with seven varieties of fish, including scallops and shrimp, to make it festive enough to serve for a blowout Christmas Eve meal, like the Italian-American celebration Feast of the Seven Fishes. That said, if you’d rather keep things simpler, using just two or three kinds of fish still results in a stunning pie. Alaskan wild pollock, a mild, flaky fish that’s becoming more and more available in seafood markets, is a lovely and sustainable choice, as is Pacific cod.

Feast of the Seven Fishes Pie

garlic clove,

anchovies, minced

all-purpose flour, more for rolling out pastry

clam juice

fish

shrimp (16 to 20 count)

peas

tarragon

drained capers, chopped

puff pastry, thawed

sour cream,

salmon or trout roe or other caviar (optional)

Butter a shallow 1 1/2-quart baking dish or casserole. Melt 2 tablespoons butter in a large skillet over medium-high heat, then stir in leeks and 1 teaspoon salt, and cook until soft, stirring frequently, 5 to 7 minutes. Stir in garlic and anchovies and cook 1 minute, until the anchovies dissolve. Add wine and bring to a boil, then let simmer until the wine evaporates almost completely. Remove from heat and scrape into a heatproof bowl.

In the same skillet, melt remaining 4 tablespoons butter over medium heat. Whisk in flour and cook until pale golden, 1 to 3 minutes. Slowly whisk in chicken stock and clam juice, and bring to a simmer, whisking constantly. Simmer for 1 to 3 minutes until very thick (it will thin out as it bakes), then remove from heat.

Pat the fish cubes, shrimp and scallops dry. Stir them into the sauce along with the sautéed leeks, peas, tarragon, parsley, capers and remaining 1 teaspoon salt. Spoon mixture into prepared dish.

Chill uncovered, for at least 1 hour, and up to overnight.

Before baking, heat oven to 425 degrees. In a small bowl, whisk together egg with 1 teaspoon water. On a lightly floured surface, unroll pastry dough. Roll it 1/8-inch thick. Use a fish cutter or paring knife to cut out a fish from the center of dough. (Alternatively, you can cut circles from the dough and overlap them on top of the pie to look like fish scales).

Place pastry on top of pie and trim edges, but don’t seal them (sealing impinges on the puffing). Brush egg wash all over pastry.

Place pie on a rimmed baking sheet and bake until crust is golden, 30 to 40 minutes. Remove from oven and let cool for 5 to 10 minutes before serving. If you like, spoon the sour cream into a shallow dish, top it with the trout roe and serve it on the side for guests to add to the pie. Or spoon the caviar into the fish cutout on top of the pie and serve sour cream on the side.

Whip up an easy white fish and vegetable dish, all baked in one pan, with a generous glug of dry white wine.

Braised fish with chorizo, capsicum and potatoes

chorizo, skin removed, finely chopped

onions, chopped

red capsicum, roughly chopped

green capsicum, roughly chopped

tsp smoked paprika (pimenton)*

anchovies

waxy potatoes, peeled,

flat-leaf parsley, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853640786001&=domain=del

5348771529001-5853640786001

This chicken cacciatore recipe is nutritious and bursts with flavour. Make it ahead and freeze it for later.

Top 22 dry white wine recipes from across the web

The most viewed dry white wine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lobster with Thermidor butter

Ossobucco

Butternut Squash and Fondue Pie Wit...

Buttered Stuffing With Celery and L...

Wine-Braised Chicken With Artichoke...

Beurre Blanc (Classic French Butter...

Chicken Francese

Pork Chops With Dijon Sauce

Mushroom & spinach risotto

Pollo en Fricasé

Feast of the Seven Fishes Pie

Braised fish with chorizo, capsicum...

Chicken cacciatore

Risotto Marseille-Style

Moules frites

Chicken With Orange and Onion

Jacques Pépin's Chicken & Vegetable...

Steamed Clams With Garlic-Parsley B...

Roasted Cornish Hens With Rosemary ...

Mussels With White Beans, Garlic an...

One-pot lentil chicken

Broccoli and Farro Stew With Capers...

Top 22 dry white wine recipes from across the web

The most viewed dry white wine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lobster with Thermidor butter

Ossobucco

Butternut Squash and Fondue Pie Wit...

Buttered Stuffing With Celery and L...

Wine-Braised Chicken With Artichoke...

Beurre Blanc (Classic French Butter...

Chicken Francese

Pork Chops With Dijon Sauce

Mushroom & spinach risotto

Pollo en Fricasé

Feast of the Seven Fishes Pie

Braised fish with chorizo, capsicum...

Chicken cacciatore

Risotto Marseille-Style

Moules frites

Chicken With Orange and Onion

Jacques Pépin's Chicken & Vegetable...

Steamed Clams With Garlic-Parsley B...

Roasted Cornish Hens With Rosemary ...

Mussels With White Beans, Garlic an...

One-pot lentil chicken

Broccoli and Farro Stew With Capers...

The most viewed dry white wine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine