Subject: Citrus and Garlic Sauce
From: Unicorn (unicorn@indenial.com)
Date: Mon Jul 08 2002 - 18:54:11 EDT
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FOOD FUNNY
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This bit of ancient wisdom comes from Jan D. in Cambridge, Ontario:
Give a man a fish and he can eat today. Teach him to fish and he will
sit in a boat all day drinking beer.
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TODAY'S RECIPE
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The easiest way to turn something ordinary into something
extraordinary is with a delicious sauce. This week I feature
five sauces that will turn chicken, beef, pork, fish, and even
a scoop of your favorite ice cream into something special.
Monday's "Extra"
Citrus and Garlic Sauce
Tuesday's "Extra"
Onion Sauce
Wednesday's "Extra"
Aioli
Thursday's "Extra"
Skordalia
Friday's "Extra"
Hot Fudge Sauce
Serve this quick and easy sauce over grilled chicken breasts, steamed
fish fillets, or practically any vegetable. If you don't have one of
the fruits on hand, simply substitute an equal amount of one of the
others.
Citrus and Garlic Sauce
1 lemon
1 orange, peeled and cut into sections
1 grapefruit, peeled and cut into sections
2 - 4 cloves garlic, finely chopped
1/2 cup (125 ml) dry white wine
1 Tbs (15 ml) extra-virgin olive oil
1/2 tsp (2 ml) dried thyme leaves, or 1 tsp (5 ml) fresh
Salt and freshly ground pepper to taste
Peel the lemon (yellow part only) and chop finely. Peel the remaining
white pith from the lemon and cut into sections. Combine the lemon
sections with the orange and grapefruit sections and set aside.
Combine the remaining ingredients in a small saucepan and bring to a
boil over moderate heat. Reduce the heat to low and simmer uncovered
for about 10 minutes, until reduced by half. Stir in the lemon zest
and the citrus sections and stir just until heated through, about 30
seconds. Makes about 1 1/2 cups (375 ml) to serve 4 to 6.
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