Tuesday, November 6, 2007
Accidental recipies..
Sunday night I was cooking up another batch of Saltimbocca. I didn't cook any risotto this time, but I did decide to try Canadian-Swiss's suggestion of deglazing the pan. However, I didn't have any Marsala wine. I did have some inexpensive port that I accidently put into a batch of teryaki sauce I'd made months ago, instead of sherry, which turned out wonderful. Thinking that this would probably turn out the same way, I deglazed the pan with the port and poured the resulting sauce over the Saltimbocca. It turned out just as I thought it would, quite wonderful, with a nice reddish color.
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3 comments:
Sometimes the best things are discovered by accident. I often use Vermouth to deglaze pans.
TBF: Vermouth is a good idea as well. I'll have to give it a try. What the heck, Cognac is cheap at Geant, for some decent stuff even. Perhaps I should try different deglazing agents each time I'm cooking saltimbocca.
Soon, you'll be the king of saltimbocca! :)
Happy cooking!
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