Kicking It Up a Notch
Nov. 11th, 2019 06:34 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
thisnewdayTonight I made my low-sodium turkey marinara casserole for dinner. It's based on a recipe that I found on the internet but, as Emeril says, I've "kicked it up a notch." Or two. Or three, lol.
I laugh because, for one thing, the original recipe called for 2 tablespoons of red cooking wine. Which was incomprehensible to me because they absolutely LOAD cooking wine with sodium to make it undrinkable. Aside from the fact that it was probably undrinkable to start with, you're defeating the purpose of making a low-sodium meal.
My solution--and I'm sure Emeril would agree--is to use 1-1/2 cups of that halfway decent California Pinot Noir that I often incorporate into my recipes. My theory is that if it tastes good in the glass, it'll enhance the flavor of whatever you put it into. Especially when compared to something that has been intentionally made unpalatable.
And that goes for whatever I'm cooking. As Papa John used to say, "The best ingredients make the best pizza." Or whatever it is that you're making. If I'm gonna spend my time in the kitchen--not to mention eating the stuff--I'm gonna give myself the best shot at something that's worth the effort when I sit down with it at the table. That's the theory, anyway.
So I use fresh, organic veggies, a GOOD quality, organic olive oil, organic ground turkey, a decent pasta, etc. And, if I do say so, it turned out MARVELOUS tonight!
Hope everyone has eaten well and has a great night...
LPK
Dreamwidth
11.11.2019
I laugh because, for one thing, the original recipe called for 2 tablespoons of red cooking wine. Which was incomprehensible to me because they absolutely LOAD cooking wine with sodium to make it undrinkable. Aside from the fact that it was probably undrinkable to start with, you're defeating the purpose of making a low-sodium meal.
My solution--and I'm sure Emeril would agree--is to use 1-1/2 cups of that halfway decent California Pinot Noir that I often incorporate into my recipes. My theory is that if it tastes good in the glass, it'll enhance the flavor of whatever you put it into. Especially when compared to something that has been intentionally made unpalatable.
And that goes for whatever I'm cooking. As Papa John used to say, "The best ingredients make the best pizza." Or whatever it is that you're making. If I'm gonna spend my time in the kitchen--not to mention eating the stuff--I'm gonna give myself the best shot at something that's worth the effort when I sit down with it at the table. That's the theory, anyway.
So I use fresh, organic veggies, a GOOD quality, organic olive oil, organic ground turkey, a decent pasta, etc. And, if I do say so, it turned out MARVELOUS tonight!
Hope everyone has eaten well and has a great night...
LPK
Dreamwidth
11.11.2019
no subject
Date: 2019-11-12 12:32 pm (UTC)no subject
Date: 2019-11-12 03:40 pm (UTC)no subject
Date: 2019-11-13 03:08 pm (UTC)no subject
Date: 2019-11-14 03:26 am (UTC)