Red Wine Reductionitalian 1 1 spanish onion -- coarsely : chopped 1 1 carrot coarsely chopped 1 1 stalk celery -- coarsely : chopped 1 1 granny smith apple -- : coarsely chopped 1 2 cloves garlic 2 TB grapeseed oil 1 750 milliliter bottle : Burgundy 2 c Port 1 c chicken stock In a medium saucepan, caramelize the onion, carrot, celery, apple, and garlic in the grapeseed oil. Add the Burgundy and the Port and simmer over medium heat for 2 hours. Strain and place in a small saucepan with the chicken stock. Continue to simmer over medium heat for 1 hour, or until reduced to 1/2 cup. Yield: 1/2 cup Recipe By : COOKING LIVE SHOW #CL8734 From: "Jon And Angele Freeman" |
