Image: Sabra Krock for The New York Times
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27 October 2010
Verjuice or Verjus, It’s Good for a Little Tartness - NYTimes.com
"...Verjuice can enhance the flavor of any kind of soup or stew, particularly those using rich red meats. If you’re a fan of combining fruit and meat, which I definitely am, verjuice is particularly apt. In a stew of lamb combined with mint and peaches, for example, verjuice brings up the aromatics in a way that lemon juice or vinegar simply can’t."
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1 comments:
Good stuff here. I've been enjoying what I've been reading!
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