Sorry, no crappy uncropped picture today- first, because this recipe is not pretty, and second because my camera is 254 miles away. This is a nearly perfect gravy substitute: it's excellent on mashed potatoes or the inevitable platter of roasted root vegetables that shows up this time of year. (If current trends hold, I will be posting the very dish I mock within a month.) It's also good on steamed vegetables.
Stem and dice two cups of mushrooms. Dice 1/2 onion. Saute until soft in 1 tbs oil. Add one cup of red wine, one cup of broth, and one half cup of brandy and simmer until reduced by half. Add 1 clove minced garlic, 1/2 tsp fresh thyme, and salt to taste. Serve over other foods. If you eat it straight, you will feel ill.
Simmering the likker makes the alcohol evaporate- you know that. You probably also know the brilliant cooking tip C's mother shared with me: "If you use good wine, the food will taste better." Forget using good brandy unless you already have some in the house. What else is brandy good for?
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That sounds pretty tasty, though I'm reticent on the using of good wine.
ReplyDeleteDitto on the reluctance to use a good wine. I like to cook with something quite a bit sharper and more astringent than I would drink, makes better sauces; something smooth and subtle just gets lost in all the fat and fat soluble flavors of a sauce.
ReplyDeleteI also love to cook with vinegar; it may be a personal bias.
Think of it as an excuse to stock and drink the good wine.
ReplyDeleteDid you know that other states sell two buck chuck for more than $2?