Substitute for wine in pasta recipe?!
This pasta recipe calls for about half a cup of dry white wine but I don't want to use any alcohol in my cooking!. Is there a substitute I can use or would it turn out okay if I just totally omit it!? It's an Italian pasta- with pesto, garlic, tomatoes, and cannellini beans!. Thanks!Www@FoodAQ@Com
Answers:
Chicken broth is a common substitute that will add flavor!.Www@FoodAQ@Com
ok use the wine if you can because it makes a huge difference but if you absolutely cannot then there are some options!. the flavor the wine would add to the dish would be a "fruity tanginess" (it's lovely) but the taste can sort of be faked if you add balsamic vinegar which is made from grapes, it's not great but it's "sort of!.!.!." Don't add too much though!.You might even try white wine vinegar!. Www@FoodAQ@Com
When any alcohol boils, the alcoholic content is gone!. In other words heat and boil, and you can't get buzzed!.
There are plenty of cooking wines available, with sodium added, that you wouldn't want to drink, but the flavor remains and you can use it instead of salt in your recipe!.
Chicken broth may be used but will flavor your dish differently!.
I can't think of any dry (non sweet) grape juice available!.Www@FoodAQ@Com
There are plenty of cooking wines available, with sodium added, that you wouldn't want to drink, but the flavor remains and you can use it instead of salt in your recipe!.
Chicken broth may be used but will flavor your dish differently!.
I can't think of any dry (non sweet) grape juice available!.Www@FoodAQ@Com
Use the wine!.!.!. the alcohol will evaporate during the cooking process! There are other aspects of the wine!.!.!.like fluid volume, pH, and rendered flavors of the grapes that make the recipe what it is!. It would not be unhealthy for you!. Someone will tell you a substitute!.!.!.but, it will not be the same!
PS I would be more afraid of the "Cannelli Beans"Www@FoodAQ@Com
PS I would be more afraid of the "Cannelli Beans"Www@FoodAQ@Com
Most recipes have you cook off the alcohol in the wine so you'd probably be fine!. Alternatively, there are plenty of 'dealcoholised' wines out there which would probably do the same!.Www@FoodAQ@Com
Try using a wine vinagerette dressing!. It should give it a pretty good flavor!.
I know of Kens Steakhouse Red Wine Vinagerette dressing, i've used it in pastas before, but i'm not sure about any white wine ones!.Www@FoodAQ@Com
I know of Kens Steakhouse Red Wine Vinagerette dressing, i've used it in pastas before, but i'm not sure about any white wine ones!.Www@FoodAQ@Com
The wine is what gives it flavor, and there aren't any good substitutes!. When you heat the wine, the alcohol is burned off anyway, so it won't affect you!. You should just use the wine!.Www@FoodAQ@Com
Wine is normally cooked off for flavor, so if you omit it you'll be fine!.
But again, it cooks off and leaves flavor!. So it's up to you if you still dont want to use it, good eating to you!Www@FoodAQ@Com
But again, it cooks off and leaves flavor!. So it's up to you if you still dont want to use it, good eating to you!Www@FoodAQ@Com
Sorry, but the wine is obligatory!. In Italy, you can face 3 months in jail for omitting it - and you'd deserve it!.Www@FoodAQ@Com
Omitting the wine will alter the taste!. You can get non-alchoholic wine with all the taste and none of the buzz!.Www@FoodAQ@Com
Omitting the wine will not change anything!. Never heard of those ingredients in an Italian dish, and I'm Italian!.Www@FoodAQ@Com
The alcohol burns off when you cook it!.
You could sub chicken stock with a bit of white wine vinegar for the acidity!.Www@FoodAQ@Com
You could sub chicken stock with a bit of white wine vinegar for the acidity!.Www@FoodAQ@Com
what about chicken broth!? that always adds flavor to anything!. The flavor would probably be ok but you might need the moisture!. Try the broth!Www@FoodAQ@Com
Use the wine!.Www@FoodAQ@Com
just get it right and use the wine!.Www@FoodAQ@Com
Use the dammn wineWww@FoodAQ@Com
1/3 cup dry white wine (can substitute pasta cooking water with a Tbsp of lemon juice)
Smoked Salmon Pasta
Posted by Elise on Mar 7, 2008
Filed under Pasta, Quick, Seafood
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Smoked Salmon Pasta
What I love about this recipe, other than the ingredients (smoked salmon, pine nuts, yum!) is that it can be pulled together so quickly and it's not particularly heavy, as so many cream sauce pastas can be!. There's also room for maneuvering; add more or less wine or cream to taste; leave out the pine nuts if you can't be bothered; add some asparagus or cream cheese if you want; use smoked trout or sturgeon instead of the salmon!. The essentials are smoked fish, lemon, garlic, and pasta with some olive oil, wine, and or cream binding them together!.
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Smoked Salmon Pasta Recipe
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Ingredients
* 8 ounces spaghetti (or other) pasta
* Salt
* 1/4 cup pine nuts
* 2 Tbsp olive oil
* 1/3 cup chopped shallots (can substitute onions)
* 2 cloves garlic, minced
* 1/3 cup dry white wine (can substitute pasta cooking water with a Tbsp of lemon juice)
* 1/4 cup cream
* 1 Tbsp lemon juice
* 2 Tbsp lemon zest (divided into 1 Tbsp and 1 Tbsp)
* 2 Tbsp chopped fresh parsley or dill
* 4 ounces smoked salmon, cut into bite sized pieces
* Fresh ground black pepper
Method
1 Heat to boiling a large pot with at least 4 quarts of water in it!. While the water is heating, brown the pine nuts!. Put the pine nuts in a single layer in a large skillet!. Heat on medium heat, stirring occasionally, until fragrant and lightly browned!. Remove pine nuts from pan and set aside!.
2 Once the water is boiling, salt it with 1 Tbsp of salt for every 4 quarts of water!. Once the water returns to a boil add the pasta to the pot!. Leave uncovered, on high heat and let cook with a vigorous boil!. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm)!.
3 While the pasta is cooking, prepare the sauce!. In a large skillet heat olive oil on medium heat!. Add the shallots and garlic, cook for 2 minutes, then add white wine, lemon juice, and 1 Tbsp of lemon zest!. Increase the heat and let boil down by half!. If you want a slightly creamy sauce, add the cream and let boil a minute more!.
The sauce should be done about the same time the pasta is done!. If you get done earlier with it than the pasta, take it off the heat!.
4 Once the pasta is done, and before draining the pasta, scoop out one cup of the pasta cooking liquid and reserve!. Drain the pasta and add it to the skillet with the sauce!. Add back some of the pasta cooking liquid to the pasta if it is a little dry!. Add the smoked salmon, toasted pine nuts, parsley, and the remaining lemon zest!. Season with freshly ground black pepper!.
Serves 2 to 3!.
Www@FoodAQ@Com
Smoked Salmon Pasta
Posted by Elise on Mar 7, 2008
Filed under Pasta, Quick, Seafood
Print Options
* Print (no photos)
* Print (with photos)
Smoked Salmon Pasta
What I love about this recipe, other than the ingredients (smoked salmon, pine nuts, yum!) is that it can be pulled together so quickly and it's not particularly heavy, as so many cream sauce pastas can be!. There's also room for maneuvering; add more or less wine or cream to taste; leave out the pine nuts if you can't be bothered; add some asparagus or cream cheese if you want; use smoked trout or sturgeon instead of the salmon!. The essentials are smoked fish, lemon, garlic, and pasta with some olive oil, wine, and or cream binding them together!.
Print Options
Smoked Salmon Pasta Recipe
Print Options
* Print (no photos)
* Print (with photos)
Ingredients
* 8 ounces spaghetti (or other) pasta
* Salt
* 1/4 cup pine nuts
* 2 Tbsp olive oil
* 1/3 cup chopped shallots (can substitute onions)
* 2 cloves garlic, minced
* 1/3 cup dry white wine (can substitute pasta cooking water with a Tbsp of lemon juice)
* 1/4 cup cream
* 1 Tbsp lemon juice
* 2 Tbsp lemon zest (divided into 1 Tbsp and 1 Tbsp)
* 2 Tbsp chopped fresh parsley or dill
* 4 ounces smoked salmon, cut into bite sized pieces
* Fresh ground black pepper
Method
1 Heat to boiling a large pot with at least 4 quarts of water in it!. While the water is heating, brown the pine nuts!. Put the pine nuts in a single layer in a large skillet!. Heat on medium heat, stirring occasionally, until fragrant and lightly browned!. Remove pine nuts from pan and set aside!.
2 Once the water is boiling, salt it with 1 Tbsp of salt for every 4 quarts of water!. Once the water returns to a boil add the pasta to the pot!. Leave uncovered, on high heat and let cook with a vigorous boil!. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm)!.
3 While the pasta is cooking, prepare the sauce!. In a large skillet heat olive oil on medium heat!. Add the shallots and garlic, cook for 2 minutes, then add white wine, lemon juice, and 1 Tbsp of lemon zest!. Increase the heat and let boil down by half!. If you want a slightly creamy sauce, add the cream and let boil a minute more!.
The sauce should be done about the same time the pasta is done!. If you get done earlier with it than the pasta, take it off the heat!.
4 Once the pasta is done, and before draining the pasta, scoop out one cup of the pasta cooking liquid and reserve!. Drain the pasta and add it to the skillet with the sauce!. Add back some of the pasta cooking liquid to the pasta if it is a little dry!. Add the smoked salmon, toasted pine nuts, parsley, and the remaining lemon zest!. Season with freshly ground black pepper!.
Serves 2 to 3!.
Www@FoodAQ@Com