White wine recipes

  1. 1.

    ''Sure to Please'' Chicken Cacciatore

    • I like to prepare dishes for guests that allow me to enjoy their company. In order to do this, I select dishes that can be prepared before the...
  2. 2.

    2003 International Chowder Winner

    • John Petcoff, co-owner of seafood restaurant Oyster Boy in Toronto, carried off the grand prize at last year's chowder simmer-off at P.E.I.'s...
  3. 3.

    Allison's Mussels

    • Sitting around a bowl of mussels, dipping them into their white-wine cooking liquid or melted garlic butter is a grand way to start a summer party....
  4. 4.

    Baked Oysters and Wild Mushroom Cups

    • Shuck oysters, reserving liquor in measuring cup. If necessary, add enough milk to make 1/2 cup (125 mL). Halve oysters if large; set aside along...
  5. 5.

    Barbecue Mussel Bake

    • Now that mussels are supermarket-available and virtually pot ready, they make a fuss-free summer supper. The bonus? You can cook the bivalves right...
  6. 6.

    Barley Risotto with Fennel

    • Pearl barley is a nice alternative to arborio rice in this rich and creamy risotto. Serve with a sprinkling of Parmesan cheese alongside saute...
  7. 7.

    Beef Steak with Sesame Oil

    • In large shallow dish, stir together wine, vinegar, sesame and vegetable oils, garlic, ginger, pepper and thyme. Add steak, turning to coat;...
  8. 8.

    Berries with Sabayon

    • In bowl, combine strawberries and raspberries. Divide among 6 dessert goblets or dishes. Set aside. Sabayon: In large heatproof bowl over...
  9. 9.

    Blushing Penne Pasta

    • Cook penne according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook onions in butter for 8-10 minutes or...
  10. 10.

    Braised Fennel with Peas

    • This saucy side dish is a lovely accompaniment to pan-fried chicken breasts or fish fillets or grilled chops or steaks. We drain the bacon fat and...
  11. 11.

    Braised Pork, Potatoes and Beans in White Wine Sauce

    • This spin on the French classic blanquette de veau is a tad more rustic than the original. If you don't want to use wine, use 1 cup (250 mL)...
  12. 12.

    Braised Shallots and Squash Stew

    • Simmering the whole shallots and garlic cloves in the stew enhances their natural sweetness. If you like, you can substitute other seasonal...
  13. 13.

    Brie and Maple Tartiflette

    • Cut Brie horizontally in two, then cut each piece into two half-circles. Set aside in refrigerator. In a large oven-safe skillet, brown bacon,...
  14. 14.

    Bulgur and Mushroom Burgers

    • Finely chopped mushrooms are essential for this vegetarian burger, so a food processor is the ideal effort-saving appliance. Top the burgers with...
  15. 15.

    Burger Topping Recipes: Sauteed Mushrooms

    • In skillet, heat oil over medium-high heat; cook garlic for about 30 seconds or until slightly softened. Add mushrooms, thyme, salt and pepper;...
  16. 16.

    Cabernet Franc Wine Jelly

    • Fresh thyme accentuates the herbaceous notes of Cabernet Franc. This gift makes a wonderful accompaniment to a cheese platter. – Adell Shneer
  17. 17.

    Calamari in Tomato White Wine Sauce

    • Holding calamari tube, pull off head and tentacles; set aside. Rinse squid tubes under cold water, rubbing off purplish skin. Pull out and discard...
  18. 18.

    Caldeirada (Fish Stew)

    • In large pot, heat 2 tablespoons (25 mL) of the oil over medium heat. Add onions, garlic, green and hot peppers, salt, nutmeg and pepper; cook,...
  19. 19.

    Canadian Cheese Fondue

    • The classic Swiss cheese dish gets a wonderful Canadian twist. If you like, serve boiled potatoes alongside the cubed baguette for dipping.
  20. 20.

    Cava Sangria

    • This Spanish punch is a blend of wine, spirits and fruit. This recipe uses sparkling wine, but we've included a classic red wine variation as well....
  21. 21.

    Champagne Mignonette Sauce

    • Flavourful little sauces not only dress up oysters but also offer delicious introductions to first-time oyster eaters. Each sauce is enough for one...
  22. 22.

    Chestnut Tournedos on Hearty Autumn Greens

    • The tournedos, seasoned chestnut patties, are the specialty of chef de cuisine David Berggren. While they're worth every minute they take to make,...
  23. 23.

    Chicken Amandine

    • Serve with: Boiled New Potatoes — Steamed Cabbage Wedges — Peas
  24. 24.

    Chicken Marsala

    • 1.POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness. 2.COMBINE flour, salt, pepper and oregano in a mixing bowl....
  25. 25.

    Chicken Phyllo Bundles

    • Preheat oven to 350°F (180°C). From the side, slice chicken lengthwise almost in half, to create a pocket; place in glass dish. Whisk together...
  26. 26.

    Chicken Pot Pie

    • In high season, David Hammonds, executive chef at The Fairmont Empress Hotel in Victoria, prepares about 4,000 meals a day. This sumptuous pie is...
  27. 27.

    Chicken Provencal

    • This recipe, which she first tasted in France, brings the magic of Provence to any party.
  28. 28.

    Chicken Saltimbocca

    • Place chicken breasts between sheets of waxed paper; pound to 1/4-inch (5 mm) thickness. Place 4 sage leaves on one side of each breast. Cover...
  29. 29.

    Chicken Sandwich on a Pita

    • The 2001 Canada Day Chicken Challenge Runners-Up
  30. 30.

    Chicken with Creamy Pesto Sauce

    • Chicken breasts are a standby ingredient, but frankly, if it's flavour you like, they need help. Hence, here is a basil-mushroom sauce you can tart...