Sherry, Sherry Baby - 5 Ways to Make Your Food Dishes Sing

Sherry, Sherry Baby - 5 Ways to Make Your Food Dishes Sing

As I was making evening meal the other evening and adding some sherry to the pan, the words from the Fours Seasons hit, "Sherry" popped into my head. I am not sure why. Maybe it is because the Jersey Boys show just left Minneapolis, but here I am writing about Sherry - the wine and how to use it in your kitchen.

French Onion Soup: The excellent recipes commonly call for ½ cup of white wine. That is great, but reconsider a ¼ cup of white wine and ¼ cup of Sherry. Or forget the white wine and add ¼ cup of Sherry. That soup will sing back to you with flavor.

Baby Food Dinners Vegetable

Pan Browned Pork Chops or Chicken Breasts: Season them lightly with salt, pepper, a rub of garlic. With the pork adding some rosemary is a must and it of course won't hurt the chicken. Saute them lightly in a non-stick pan with a touch of olive oil. When lightly browned, add a wee more diced garlic, dash or two of lemon pepper, and about 1/8 cup of Sherry. Pour about ¼ cup of chicken broth in the pan and cover. Let simmer until meat is done. Turn once. Pour the pan juices into a separate container. Brown off the chops or chicken. Remove and keep warm. Add the pan juices back, heat and thicken with a bit of cornstarch and water. Season to taste. Serve with meat.

Salads: Here we will use an offspring - Sherry Wine Vinegar. This is a new stock in my kitchen and I am not sure why I waited so long to try it. Use sherry wine vinegar with a good grade oil for a phenomenal salad dressing base. For a phenomenal new flavor, use the sherry wine vingear with nut oils - such as a walnut oil for a salad dressing base.

Veggies: an additional one use for the sherry wine vinegar is when sauteing veggies, such as fresh broccoli or spinach. Add a splash of the sherry vinegar to the oil and seasonings in the pan. I do not saute mushrooms to serve as a side dish without a touch of Sherry and Fine Herbes in the melted butter.

Sauces/Gravies: A splash of Sherry can delineate a phenomenal depth to a plain meat gravy. Saute some mushrooms, make your gravy and add a bit of sherry and the mushrooms. When I make a chicken or turkey pot pie, I add a very wee bit of Sherry to the sauce for the chicken and veggies. It is just that finishing touch.

Some foremost points to remember when cooking with Sherry.
It is not like other wines. It is a fortified wine. A wee can go a long way. Start gently and add as you taste. Do not substitute sherry cooking wine that you buy in the grocery store. It is full of additives and salt and has not much to do with the real thing. Start with a medium to medium dry Sherry. It is multi-purpose. You don't need the top of the line, but don't cheap out. Refrigerate after opening. It will keep well for a incorporate of weeks with a quarterly stopper. If you use a pressurized top, it can last much longer.

So let your dishes sing with flavor - use some Sherry.

Sherry, Sherry Baby - 5 Ways to Make Your Food Dishes Sing

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