Red wine braised beef
Beef second courses
I will gladly admit to being a wine-o. It’s not in an “I have a problem” kind of way, but in an “I have one of those good problems” kind of way. I love adding wine to almost everything I cook. Seriously, look back at some of my recipes. If it isn’t wine in the mix, it’s beer. There are so many complex flavors and notes in wine. It can add so much depth to a simple dish. I could go into a Sideways-esque rant about notes and tannins, but that would just be me talking out my ass. I have no idea about wine tasting. All I know is if I like it or not. I’m a sucker for the 3-Buck Chuck deal at Trader Joe’s. I am but a simple woman with simple desires. My newest obsession is cooking noodles in wine. Call it a waste of a good bottle of wine, but don’t knock it until you have tried it! This dish is best on a day when you have some time to devote a little love and attention to what you are making, i.e. four hours. Yeah, yeah, yeah…Nobody wants to come home from work and …
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