Wednesday, April 16, 2014

A saute maybe?

A saute? Not really sure that's the right word -- browned some hot sausage while I cutting up carrots and onion, threw in some mushrooms, remembered I had a half head of broccoli left, then I decided to pour in about a cup of water and about a cup of wine (whatever was left in the bottom of a cheap bottle of Merlot I had). Took about 20 minutes for the liquid to boil off and happily at that point the carrots were nicely cooked. Between the merlot, carrots, and onions there was real nice sweetness to contrast with the spicy sausage.

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