Another food item I purchased while in Sonoma county was verjus. The lovely couple we purchased it from own a family vineyard, and produce just 2 types of wine. They sell the majority of their grapes to other wineries. They are also one of a small number of people in the world to produce verjus. I know it can be substituted in salad dressings for the vinegar, but has anyone else used it before?

I make my own.
I use it like vinegar and also cook with it,adds a nice tang to grilled foods too!

Malivoire - our favourite winery in Niagara - makes a wonderful verjus. I had never tried it before and when I was in a few months ago they gave me a couple of bottles to try and some recipes.

Here is one from their web site that we have quite enjoyed: Braised Onion and Brie Galette.

Okay Jerry, does that recipe sound great or what? It's now on my list of appetizers to try. Thanks for the recipe.

quote:

I know it can be substituted in salad dressings for the vinegar, but has anyone else used it before?

Cindy,
Last year I borrowed a Tuscan cookbook from the library that listed verjus (or verjuice, as my bottle is labelled) as an ingredient in about every fourth recipe. I don't remember the cookbook name, but copied some of the recipe pages. Once I find them, I'll post!

Well, that was embarrassingly easy.
Tuscan Cookbook by Stephanie Alexander and Maggie Beer.

Here's a sample recipe that I saved -

Potatoes with Capers

2 1/4 pounds small waxy potatoes, washed well
2 tbsp verjuice
1/3 cup EVOO
1/4 cup roughly chopped Italian parsley
2 tbsp capers
freshly ground black pepper
salt (optional)

Boil the potatoes until they are tender, then drain. Toss the pan over heat for a moment to dry the potatoes thoroughly, then sprinkle in the verjuice and allow it to sizzle. Cut the warm potatoes in half so that they will absorb the oil and return them to the pan. Add the other ingredients and toss well. Turn into a hot dish and serve.

Colleen-Thanks for the recipe-it sounds good. The recipes that I got off the website of the company's verjus I purchased almost all call for large amounts, like 1/2 cup, etc. Won't take long to use up the bottle at that rate.

Cindy -

quote:

The recipes that I got off the website of the company's verjus I purchased almost all call for large amounts, like 1/2 cup, etc.

Had to laugh - clearly if you use lots, you will buy more! Great marketing ploy.

Judy

ps: just coincidentally, friends have invited us to join them Friday night for a Navarro Wines dinner at a local restaurant, and in looking at the menu I found that one of the first course offerings is a Corn & Scallop Mousse with smoked trout & Chardonnay verjus sauce. Guess what I'm having!

Judy

Judy-You'll have to let us know how your dinner was. It sounds great. I hadn't thought of that qty thing as a marketing tool-you're right though!