Saturday, November 15, 2008

Saucy Wench

Since meat is usually looked upon to carry the flavor of a meal, I've been on the lookout for some sauces that wake up the senses a bit. I played around with this particular sauce until I hit on something that worked. Mind you, it's a deep flavor and the day you make it it'll have a bolder flavor than if you refrigerate it and use it later. I recommend trying it both ways. I loved it on Day Two much more than on Day One.

Chocolate Wine Sauce

1 bay leaf
1 sprig fresh thyme
1 tsp. fresh rosemary (MUST be fresh - otherwise, it's like tossing in sawdust)
2 cups red wine (I used Three Blind Moose merlot, but any cheap merlot will work)
2 cups vegetable broth
2 Tbl. tomato paste (no added flavors, please)
2 Tbl. cocoa powder
1 chopped carrot
1/2 cup chopped onion
1 stalk chopped celery

Saute the veggies until soft. Add the liquids and tomato paste, bay leaf and thyme. Simmer uncovered until this is reduced to 1/2 c. of liquid. Strain out veggies and add rosemary and cocoa. Serve over something substantial, such as seitan cutlets or chickpea steaks. You can also return the veggies to the sauce and eat them, too!


Lainie Petersen said...

This sounds delicious. Chocolate wine sauce: Yum!

Lori said...

It's not as chocolate as you might think, Lainie. But the cocoa gives it an amazing depth of flavor!