Jeff this sounds pretty good...and if you'll allow, I'd like to make a suggestion. I added some caramelized onions to it...I let them cook slowly, and deglazed once with a little apple juice, then added all of the onions and drippings to the reduction. I served with steamed asparagus. Tip tip ol' chum.
The trick to sauteing the apples is to have the oil and pan at the right temp...and to do the apples in small enough batches or a big enough pan so as to not drop the temp of the pan and oil. Does that make sense? If tyhe apples cool the oil and pan off enough when added, they won't "saute", they will steam instead. However, if the pan is too hot, the oil will scorch and smoke, turn bitter, and the apples will scorch too. If the olive oil is smoking, it is too hot. You want to hear that sizzle...the whole time.
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02-09-2010, 10:43 PM
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