Monday, February 22, 2010

WHO TOOK THE TUMERIC?

I've prepared this recipe from the french Saveurs, no. 172 twice so far.  In France with sole,  which is such an amazing beautiful, delicate fish (too delicate I think, for this sauce) and last night at Beth's, with shrimp.

The recipe does not tell you what to do with the teaspoonful of tumeric asked for; la-doink. Tumeric is cool and groovy and a wonderful surprise to this sauce, but tumeric for me, can sometimes be overpowering and bitter if used to extreme.  I used half the amount indicated and shoved it in during the sauce-making process, though it's probably sprinkled on somewhere towards the end - who knows.. . 

The sauce was pretty yummerful with shrimp. Everything was yummerful at last night's meal. Tangerine Negronis, filo stuffed with mushrooms, pomelo salad with sunflower seeds, roasted carrots... wow, simply yummerful.