Because a bare cupboard and an empty fridge are sad sights to behold, the Urban Forager hunts through food & wine shops bringing home tasty morsels that make your kitchen table the best place to eat in town.

Friday, October 10, 2008

Move Over White Wine

The scenario is always the same. I'm intrigued by a recipe , I start to read it and imagine making it, and then I come to the ingredient that is always the kiss of death: 1/2 cup white wine. Aargh. When you're only an occasional white wine drinker and the other person in the house won't even touch the stuff, it seems like such a waste of wine and money to buy a bottle for 1/2 cup. I can't just stop making recipes that call for white wine, so I knew I had to find a solution. And like so many problems in life, I found the answer in a bottle of Champagne. Well, not Champagne exactly, but sparkling wine. An eight dollar bottle from Washington State's Domaine St. Michelle to be specific. Brut sparkling wines have the same crisp, dry taste as white wine, so why not use bubbly in a recipe instead of white wine? A dry Prosecco from Italy or Cava from Spain will work just as well and can often be found for around $10 or less. Buy a Champagne stopper to cork the bottle and your bubbly will last in the fridge for another 1-2 days. Cooking is all about improvising and making a recipe your own. And if you're someone who doesn't always love being in the kitchen, a glass of bubbly always makes it much more fun.