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Kitchen Mysteries
Things I have realized in the last 24 hours:
1. Colcannon, a food I like, and German Potato Salad with Sauerkraut, another food I like, are the same food. They are mashed hot potatoes with cooked-down salty cabbage mixed in. If I have leftover colcannon and I want to turn it into an approximation of german potato salad, all I have to do is mix in some mustard or vinegar or hot sauce. If I have leftover German potato salad I want to make into an approximation of colcannon, mash it down more and add cream. They are very similar.
2. Although during my childhood I ate either chicken in marsala sauce or pork in marsala sauce pretty much biweekly (it's one of my Mom's go-to sauces), marsala is, on its own, a fortified wine like port or sherry, and I don't have to make marsala sauce a bajillion more times to use the rest of the bottle, in the same way that vodka can be used for more things than vodka sauce.
1. Colcannon, a food I like, and German Potato Salad with Sauerkraut, another food I like, are the same food. They are mashed hot potatoes with cooked-down salty cabbage mixed in. If I have leftover colcannon and I want to turn it into an approximation of german potato salad, all I have to do is mix in some mustard or vinegar or hot sauce. If I have leftover German potato salad I want to make into an approximation of colcannon, mash it down more and add cream. They are very similar.
2. Although during my childhood I ate either chicken in marsala sauce or pork in marsala sauce pretty much biweekly (it's one of my Mom's go-to sauces), marsala is, on its own, a fortified wine like port or sherry, and I don't have to make marsala sauce a bajillion more times to use the rest of the bottle, in the same way that vodka can be used for more things than vodka sauce.
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On a stovetop, medium high heat with a skillet, brown the meat you're using. When it looks good, add the marsala (a quarter to a half cup per person, depending how much sauce you like).
When the meat seems cooked to the point you like, take it out and set it aside, and continue to cook down the marsala until the steam doesn't smell like alcohol (reduce it more if you feel like it). Salt to taste.
Take it off the heat and let it cool a little bit, then stir in cold butter. The reason you're using cold butter and taking the pan off the heat is that you don't want the butter to melt into a liquid - you want it to go soft enough that the marsala and butter can blend together. Ideally you're going for something that isn't runny, that's more of a mustard consistancy.
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