Wednesday, October 28, 2009

Vegan MoFo Day 28: Pinot Noir Sauce

Vegan Month of Food is winding down and it makes me a little sad. It should be vegan YEAR of food. It's nice to have a network of bloggers to read and to have some extra motivation to cook and post about it daily. It will feel so silent when all is done.

Today I went to the dentist for the first time in like two years. I was a little scared. But sure enough, the dentist tells me my teeth are awesome and strangely plaque-free [[even though I switched to fluoride-free toothpaste]]. I'm slightly prone to cavities and I already knew going in there that one was really bugging me, so unfortunately I have to get two filled. The dentist says I need to start using fluoride again, but I wonder-- if I'm so good at taking care of my teeth already, what more can fluoride do for me? Is anyone else on the anti-fluoride train?

Anyway, back to food and not my disgusting oral hygiene. I love sauces. I think they bring a whole meal together and set the tone for the flavors. I make a lot of white wine cream sauces, just because they're velvety and homey feeling, but I think I neglect the darker, red wine sauces. After making a gardein marsala the other day though, I've been turned onto red wine sauces. I used just a really cheap pinot noir
this time and added a little flour to make it thicker than the marsala sauce. Topped it with a cornmeal crusted seitan and had some brussels sprouts on the side.

[[Pinot Noir Sauce]]

about 1 tbs olive oil or any oil, after cooking a protein
1 cup thinly sliced red onions
3-4 cloves minced garlic
about 1 tsp basil
1/2 tsp marjoram
1/2 tsp parsley
1/2 tsp oregano
1 1/2 cups cheap pinot noir, or any red wine
1 cup no-chicken broth
2 tbs flour
salt and pepper to taste

-- Cook your protein in the same pan as your sauce. If you have any left over oil, use that to sautee the onions, otherwise add about 1 tbs. Cook with minced garlic.
-- When onions are soft and translucent, add the seasoning through oregano and cook about 30 seconds.
-- Add the red wine. Allow to simmer on medium heat until reduced in half.
-- Add the broth and stir.
-- When broth is incorporated, add the flour and whisk quickly to avoid lumps. Sifting the flour beforehand may help this.
-- Allow to simmer on medium heat until thickened. Add salt and pepper-- be sure to taste. You may want to add more seasoning per your preference.
-- Top on protein, mashed potatoes, vegetables-- anything.

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