Lately we’ve been making this really ungourmet but delicious recipe. Seriously, I’ve made it like three times. I never make anything three times. My only riff on it is to make a little pan sauce with the mushrooms and some broth. Still working on that. Let me know if you know a good technique for a pan sauce that doesn’t involve a cup of heavy cream and two sticks of butter.
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Pan Sauce
Dave, that’s a great idea, actually. I’m really getting into reducing things, but have not yet been satisfied with my results.
By the way, when you come to London (next week!) you’ll see that they call the arugula ‘rocket’ and it’s much spicier and totally better all around.
I made something lately that was really interesting… it was a complicated arugula salad with cheese and nuts and stuff, but the interesting part was the reduced vinegar. You take vinegar, boil it down, and you get, like, supervinegar. The recipe called for balsamic — wherein I guess boiling it down is just a way to take cheap runny balsamic and make it look like expensive goopy balsamic. But I didn’t have any balsamic on hand (and before you start getting on my case, you should get off my case, because while balsamic is certainly an important ingredient, I think it’s way overrated and way overused and so I don’t keep mass quantities in my pantry). So I used pear vinegar and boiled that down, and it turned into this really tangy, sweet syrup. It was rad.
Gordon –
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