I love cooking with wine, because it softens and tenderizes everything and the alcohol cooks off leaving a hint of yummy fermented grapes.
Last nights dinner emptied two more jars out of my fridge.
Shrimp, capers, sun dried tomatoes in a white wine garlic butter pesto sauce with a few dashes of balsamic vinegar over whole wheat pasta. Oh wow! It sounds very yummy and tasted pretty good to.
I started with half a stick of butter, 4 generous tablespoons of garlic, 1/4 cup of pesto and 2 cups of wine. Let that simmer with a a couple tablespoons of whole wheat flour to thicken. I usually don't like to thicken white sauces, but my mother would have complained.
While that was going, my pasta was boiling also. Tasting while it cooked it needed a little sweet. I added several dashes of balsamic vinegar to taste.
I have to admit, green pesto plus black balsamic with wheat flour wasn't a pretty color. At that moment I added the red sun dried tomatoes.
The more veggies the better. If I had more leftover peppers, it would have been perfect. I did have two cans of diced mushrooms but still it was more brown color and I was wishing for green spinach. Instead, the pretty little capers were my added green, and I love capers.
Salt and pepper to taste til I liked it. Then I spooned out almost all the sauce onto the hot pasta. I left maybe a 1/4 cup of sauce in the pan and sauted the peeled shrimp. It cooked fast. I tossed it with the pasta and sauce and served it up to a hungry family with a big salad.
Perfectly simple experiment that my family voted as edible and tasty. Yeah! That's good enough for me.
Enjoy life's tasty bites.
Aloha,
Maile
@mailemmm
@hilegacybuilder
http://www.hawaiilegacybuilders.com/foreveryoungandfithawaii.html
http://www.hawaiilegacybuilders.com/mailemitchellakita.html
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