How to Cook With Booze « Sharp – Canada's Magazine for Men

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May 2013

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How to Cook With Booze

Why use alcohol as a cooking ingredient in the first place?

Are there certain dishes that work better with specific types of liquors?

Is there a big difference between the alcohol you drink and the alcohol you cook with?

How does the percentage of alcohol affect the dish

What kind of liquor should you pair with each meal? Should you drink red wine with a dish that uses it as an ingredient?

Drunken Chicken

Return pot to heat, add bacon and cook until crispy. Add onion and sauté until translucent, then add mushrooms and quickly brown on both sides.

Return the chicken to the pot and add the wine. Cook over medium heat for 15 minutes, or until liquid reduces by half. Add tomatoes and cook for another ten minutes.

Add thyme and bay leaves, along with half the chicken stock. Lightly season with salt and pepper and cook for another 15 minutes.

If the liquid seems excessive, remove chicken and reduce to desired amount, season again to taste and add chicken back in to warm.
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Serve with a green vegetable of your choice and soft polenta.

Beetroot & Vodka Cured Salmon

Linguini and Clams with White Wine

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