The Cardinal and the Chef

Sauce Madère 2 cups brown sauce (you can use prepared demi-glace like that sold by D’Artagnan ) 2 T. good Madeira Cook down the brown sauce for 20 minutes over medium heat. Add the Madeira, raise the heat, and cook rapidly; the sauce should look syrupy and lightly coat a metal spoon. Serve with beef or […]

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Olive Sauce

Add Olive Sauce to ragu or marinara for a different layer of flavor. Use on crostini or bruschetta. Roast beef, pork, and chicken taste extra special with a dollop of Olive Sauce on the side. Black Olive Tapenade Makes 2 cups ¾ cup oil-cured black olives 6 canned flat anchovy fillets 2 T. shredded fresh […]

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