Wine lovers rejoice! In this updated edition of the bestselling Wine Bites, Wine Time includes more than 65 all-new recipes for simple, scrumptious bites to go with your glass of vino. There are recipes for every occasion, whether a barbeque or book club, romantic date night or solo dinner, as well as wine pairings that complement each dish.
With the added bonus of wine cocktails, step-by-step instructions for putting together a first-class cheese board, and a chapter on sauces and chutneys to elevate an hors d’oeuvres spread, this is an indispensable resource for anyone who likes to host parties, drink wine, and dabble in the kitchen.
MAKES WINE ACCESSIBLE: Wine shouldn’t be reserved to the snobby sommeliers of the world. This book makes wine pairings easier than ever with accessible recipes and wine suggestions that any home cook can try.
FANTASTIC VALUE: Wine Time features more than 65 all-new food recipes with wine pairings, plus wine cocktails and sidebar tips throughout.
PERFECT GIFT: Alongside a beautiful bottle of wine—or any food or kitchen item for that matter—this book makes a lovely hostess, housewarming, or anytime gift for anyone who likes to cook and drink wine.
• Wine drinkers
• Casual entertainers
• Shoppers looking for a hostess or housewarming gift
• Visitors to wine country
Whole Poached Salmon
SERVES 8 TO 10
One 3 lb [1.4 kg] whole skin-on salmon fillet
Kosher salt and freshly ground black pepper
1 cup [240 ml] white wine
1 yellow onion, sliced
½ tsp peppercorns
8 sprigs fresh flat-leaf parsley
8 sprigs dill, plus more for garnish
2 cucumbers, thinly sliced, for garnish
Fresh lemon wedges, for garnish
Sauces of your choice, for serving
More than a bite, a beautiful, whole poached salmon, garnished with cucumbers and fresh dill, is a show-stopper. It’s great to serve with a variety of sauces, such as Avocado Cream (page 52), Watercress Sauce (page 106), or Tzatziki (page 161). Salmon pairs well with many white wines, and a good one to try here is an Italian Vermentino. A chilled Pinot Noir or dry rosé would taste great with it too.
Pat the salmon dry with paper towels and season with salt and pepper. Place 1 cup [240 ml] of water, the wine, onion, peppercorns, parsley, and dill into a roasting pan or fish poacher large enough to hold the fillet. Add the salmon. If it’s not covered by liquid, add just enough water to barely cover the fillet and gently bring to a simmer over medium-low heat. Cover and simmer for about 10 minutes, until the salmon is just opaque in the center.
Remove the pan from the heat and let the salmon cool slightly in the liquid. Using two spatulas, transfer the salmon to a large platter. Using a paper towel, dab off any white bits and let stand at room temperature for 15 minutes. Cover loosely with plastic wrap and refrigerate for several hours.
Using a sharp knife, peel the skin off the salmon. Garnish the platter with fresh dill, sliced cucumbers, and lemon wedges. Serve with desired sauces.
MAKE AHEAD: The salmon will keep, loosely covered in the refrigerator, for up to 8 hours before serving.
Recipe reprinted with permission from Chronicle Books.