glaze « Tag

Posted on 16 November 2010 by

Tomato-Port Wine Glaze

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deglazeBy David Harbilas

This is the epitome of an easy sauce.

It is essentially two ingredients, tomatoes and port wine.

What those two ingredients don’t tell you is the really interesting part.

Port wine is a fortified wine, which means it is just red wine with more alcohol added after it is made, giving it a “hard liquor” characteristic.

To professional chefs, port wine is a great cooking wine, since its fruit needs to off-set the alcohol. This pretty much means that when it is reduced it has a very rich, fruity flavor. What better to compliment that richness than tomatoes?

What’s great about this sauce is that you don’t really need the best quality tomatoes available. It goes best with game, like venison, lamb, ostrich, or bison. (I’ve used it with all.) The only thing that Read the rest of this entry »

Posted on 14 November 2010 by

Tomato-Cider Glaze

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ciderBy David Harbilas

This sauce gets my vote for the single best sauce made with the fewest ingredients.

My last post, about tomato-port wine glaze, was simple, but this sauce is simply sublime.

It is the very epitome of balance, between sweet, sour, salty, and the indefinite.

And the best thing about it is that it requires absolutely no special equipment or ingredients except time. Let me make this clear–you will not find a better sauce made anywhere. I am serious when I say this; as a fifteen-year professional chef, this may very well be the best sauce recipe I have ever come across.

It goes well with just about everything, especially pork. My personal favorite, which I have yet to actually make but which makes me hungry, is pan seared scallops with roasted cauliflower, raisins, this sauce, bacon, and brussel sprouts.

Makes about ½ gallon sauce


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