Lush Life

To be a lush chef, does not mean to drink in excess - this can result in scary fires and bad dishes. A lush chef is one who enjoys gourmet cooking/baking, often with fresh ingredients and the smart use of one's home bar. If there happens to be half a bottle of beer, a glass of wine, or a sip of brandy left over...well, one cannot be wasteful. I give you permission to imbibe.

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The Lush Chef
Twitter: @thelushchef Provenance: Santa Monica Dish: Coq au Vin Spirit: Whiskey Wine: Malbec Beer: Hefeweizen Farmer's Market: Santa Monica on Main Street
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Aug 14, 2012

Wine Marinated Grapes

Libations used: 2 cups white wine
Libations left over: half the bottle, so pour yourself a glass when you're done because this recipe is so easy...
I had been in San Francisco for about a week with my little brother for the Outside Lands music festival, and apparently missed most of the heat wave that hit Los Angeles.  When I got back, it was still sweltering and I was in recovery mode from the festival so I really didn't feel like cooking.  I had a picnic dinner coming up with some friends and knew I wanted to bring something cool and refreshing. This recipe for Wine Marinated Grapes from Cooking on the Weekends requires very minimal work in the kitchen—you just bring all the ingredients to a boil, plunk in the grapes and stuff the whole thing in the refrigerator. Use a cheap dry white wine, like a chardonnay, because there's no sense in boiling up expensive stuff.  Now hopefully, I can refrain from munching on all of these grapes before the picnic!

Wine Marinated Grapes
  • 3 cups red seedless grapes
  • 2 cups dry white wine (I used chardonnay)
  • 2 Tbs balsamic vinegar
  • 1 Tbs sugar
  • 3-4 sprigs fresh rosemary
  • 3-4 sprigs fresh thyme
- In a medium-sized pot, add the wine, vinegar, sugar, rosemary and thyme and bring to a boil.
- Remove from heat and submerge the grapes.
- When the mixture cools, add everything to a non-reactive bowl and store in the fridge for at least 48 hours to marinate.