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[baronessekat]

I don't consider today's cooking to be part of the Great Recipe Experiment challenge but it was new in a sense.

I made turkey noodle soup today using the carcass from Christmas' turkey. My discovery is that brined turkey makes great soup stock. I didn't need to add much of any other spices. The turkey had the brine spices and a couple cans of chicken stock was perfectly seasoned (well I added black pepper to the bowl I had but most people don't like the amount of pepper I put in things so I tend to flavor for others and doctor my individual servings).

I have plenty of soup now. Tomorrow I will dig out my gladware and portion out generous servings for freezing. It's a version of MMS (Mom Magic Soup) so I want to have portions for when I get sick.

Tomorrow I want to try a new recipe that I found for using leftover ham. It's called "Red Rice with Ham" and seems to be a variation of red beans and rice (without the beans). While at the store today I also got the ingredients to try a recipe I found yesterday that is called "Chicken Saltimbocca". Normally Saltimbocca is made with veal, but this one is made with Chicken and basically is Italian Chicken Cordon Bleu. Luckily it doesn't require much prosciutto as it's a lot more expensive than I thought.

On a side note... for those who know wine... can I substitute Liebfraumilch for Marsala when cooking? I'd rather not go buy another bottle of wine for 1/3 cup when I have several bottles of Liebfraumilch in the house. I also have a chardonay as well.

Comments

[meirwen.livejournal.com]

Re: wine--completely different. Marsala is thick, rich, spicy, and amber. It is a "fortified" wine, more like a port than a liebfraumilch or chardonnay. If you are going to substitute you're better off, in order of preference from the best substitution to the least (check the liquor cabinet and see what's there): tawny port or sherry or bourbon. They won't be the same, but they'll be more in the neighborhood. You're better off delaying the recipe than sub-ing either of the options you've listed.

FWIW: the WW Chicken Marsala is AMAZINGLY good.

[baronessekat.livejournal.com]

Thank you. I've been toying with getting Marsala and this might just be the kick to do it.

I do have a port in the cabinet but I refuse to open it. It was a bottle my mother brought back from Portugal when she was 23. (so we are talking 43 years old).

I will get the marsala rather than subbing.

I appreciate the advise.

And so you know this recipe that I want to try is from the WW Take-out Tonight cookbook

[meirwen.livejournal.com]

My pleasure to be of help!


(FWIW, saltimbocca is one of my "standards" to order at good Italian restaurants--or veal marsala--or haddock oreganato--or...okay, hungry now).