In the article 'Thrifty Table' for the Globe and Mail, Bonny Reichert collects recipes for leftover scraps of food from local chefs, including three techniques for using that last glass of red wine.
Scroll to the bottom of the article for a simple recipe for pan sauce for steak, a braising liquid for brisket, short ribs or other slow-cooking meats, and not one but two recipes for dessert! Left over White wine can also be used as a steaming liquid for mussels.
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Friday, March 27, 2009
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