Articles posted by The Wine Butler

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Egg Fried Rice

A super quick meal, using egg for protein and frozen veggies for convenience. To make shrimp/prawn or chicken fried rice, just add it in with the onion. Tip: Keep bags of cooked rice in the freezer, see notes – handy for quick meals! See notes for scaling recipe up and using skillet instead of wok, and for … Continue reading Egg Fried Rice

Museum Tavern

Museum Tavern is a stately new dining room that combines all the charm and nostalgia of a classic New York styled bar with a menu of old faves refreshed in their execution. Co-owners and brothers Kyle and Glen Kristenbrun have deep roots in the Toronto restaurant scene – their father opened the El Mocombo and Bistro 99 0, amongst … Continue reading Museum Tavern

Apple Dumplings

If the apples aren’t cold when you wrap them, the dough won’t adhere, so make sure to put them in the fridge before you start on the dough for this apple dumplings recipe. For added texture and more fall flavors, stuff 1 Tbsp. cranberries, raisins, or pecans into the space where the apple cores used … Continue reading Apple Dumplings

Red Wine Cheeseburgers

Juicy burgers spiked with a red wine reduction then topped with melted cheese and red wine caramelized onions. Ingredients 2 cups red wine 2 Tbsp packed light brown sugar 1 large yellow onion thinly sliced 1 large egg 1/3 cup Italian seasoned breadcrumbs 1 lb ground beef 6 slices provolone cheese 6 hamburger buns Instructions In a saucepan over medium-high heat, combine brown sugar and wine stirring until dissolved. Bring to … Continue reading Red Wine Cheeseburgers

Linguine with Shrimp and White Wine

This 20-minute shrimp pasta recipe is sure to become a favorite. Source: Everyday Food, September 2009 INGREDIENTS   Coarse salt and ground pepper 2 ounces linguine (about a 1/2-inch-wide handful) 1 tablespoon cold butter, cut into pieces 1 garlic clove, minced Red-pepper flakes 1/3 cup dry white wine 1/4 pound large shrimp, peeled and deveined … Continue reading Linguine with Shrimp and White Wine


INGREDIENTS 2 cups gruyere or 2 cups emmenthaler cheese, grated 2 eggs, lightly beaten 1⁄2cup dry white wine 4slices country bread or 4 slices whole wheat bread 2tablespoons butter 1dash cayenne DIRECTIONS Preheat oven to 400 degrees F. Mix the cheese, eggs and half the wine and spread the mixture over the bread. Melt the butter in a heavy skillet large enough … Continue reading BAKED CHEESE ON TOAST WITH WINE