Burgundy Wine

[Charlotte J]

Please let me know if a person needs to refrigerate an open bottle of burgundy wine? Tonight we had Burgundy Burgers and they were wonderful. I was just so tired of your everyday plain old hamburger. I'll be making more of these again!

[s'kat]

Wine, once opened, is generally not very good after more than a couple of days for drinking purposes.
If you are simply cooking with it, I would say it could probably go for a good week in the refrigerator. Sounds like an interesting recipe- thanks for pointing it out!

[Charlotte J]

s'kat, thank you for replying. I don't drink very much so I'd best find a lot of recipes using Burgundy Wine this week. I tried drinking a small glass of this wine late night. My kids just laughed because of all the faces I'd make. I like a more sweet wine but not fruity.

[Chewman]

I don't like burgany to drink either.
When I do open a bottle to cook with, the next couple of days all other meals include items that use burgany, till it's gone.
I don't refrigerate it, just close it up tight.
You know you've kept it to long when sediment forms on the bottom!

[Dib's]

Hey there-Burgundy takes Spaghetti Sauce up about 5 notches, or try Burgundy Beef Stew. Di

[Chewman]

Baked onion soup is incomplete without burguny, {my opinion}.
Cacciatore, Scallopini, and in your sauce for Veal Parmigiana are other great places to use up your burgundy.

[Dib's]

You can also cook it down, add some butter and beef broth, and then add either flour and water or cornstarch and water for a killer gravy. Di

[Charlotte J]

Chewman thank you for all the ideas. I'll have to check into the Cacciatore and Veal Parmigiana and see what I can find. When are you going to find time to add more of your recipes? One of these days I'm going to try your Boston Brown Bread.

Thanks Diana supper for Monday night is thawing out.

[Chewman]

Thanks, that was kind of you to reply.
The reason I don't submit recipes is, I really can't with the format restrictions, I.E. quantities MUST be listed, ect.
Whenever I use a new recipe, all I do is read it once, paying attention to ingrediants, not "how much" of everything.
Most things I make are variations, sometimes EXTREME variations maybe, but mostly they are recipes I have in my head.
I do "create" MANY recipes from scratch, but I just kinda know how much I want to put of this and how much of that. If you were to ask me, I could guess about how much, but I never measure. I must correct myself here, when I'm "baking" something new, I do measure, baking seems to have it's own rules ya know!
After almost 35 years of cooking professionally, and having had the opportunities to be exposed to such a WIDE variaty of styles and cultures {I have visited 27 some countries through out the world and have worked with and met so many other pros}, cooking almost happens by itself, I just help all the ingrediants get toghether to play.
As for that Boston Bread recipe, I can not claim that to be my own. It was a recipe I had on a 3x5 note card that "Heaven knows" where it came from nor how long it has been in "The Box".

[JustJanS]

Hi Charlotte,
Here's one of the few dessert recipes that my husband will make if we are having guests for dinner.
It calls for a whole bottle of red wine, but the little bit you took out to make the burgers wouldnt matter. I'd just add a little water,

[Charlotte J]

Chewman you cook like my German grandmother did all in her head and what great food. Do you still do as much traveling? Dad and Mom droves us into Candana when us kids were young. That is about all of my worldly adventures.

Jan thanks for the recipe sounds great! I don't know if we have creme de cassis, blackcurrant liqueuer, here in the states. I'll have to check it out next time I stop in the store.