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You learn to cook so you don't have to rely on recipes — Julia Child
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If you want to become a good or better cook, my advice is to first become a good eater: savor your food, indulge your curiosity, be brave and daring, eat outside the box—both figuratively and literally. Get to know fresh foods in their own true season, rather than out-of-season foods from far away. Simple cooking will follow naturally and I'm here to help. This section includes the basic recipes every home cook should know by heart, along with techniques, recommendations for equipment, and more, with new posts weekly.

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Julia is right, of course, but if you didn't learn to cook when you were a child you have to start somewhere. I began teaching myself to cook when I was six or seven and received my first cookbook for my eighth birthday. I loved the process of cooking at least as much as the final results, and sometimes more so. It was the exploration of ingredients, the alchemy of transforming them, and my growing ability to make foods taste delicious that enchanted me.

If you want to become a good or better cook, my advice is to first become a good eater: savor your food, indulge your curiosity, be brave and daring, eat outside the box—both figuratively and literally. Get to know fresh foods in their own true season, rather than out-of-season foods from far away. Simple cooking will follow naturally and I'm here to help. This section includes the basic recipes every home cook should know by heart, along with techniques, recommendations for equipment, and more, with new posts weekly.

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Jul 26, 2017,

Cooking

Apple Cider Vinegar & Black Pepper Sauce for Poultry, Pork, Salmon, & Polenta

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This sauce is easy to make, keeps well for days, and is delicious with all types of poultry, pork, and even polenta, especially grilled polenta.

This sauce is easy to make, delicious, and pairs beautifully with many foods.

I developed this suave sauce originally to go with seared foie gras, which I served over apples sautéed in butter, something I rarely do these days, as Sonoma Foie Gras closed a number of years ago. Occasionally, I’ll serve it with terrine of foie gras, which is easier to find than raw foie gras. This photo, from The Good Cook’s Book of Salt & Pepper, shows the sauce with roasted chicken and spaghetti squash. At this year’s Gravenstein Apple Fair, I’ll be serving the sauce with Apple Remoulade and Quail Confit in the Artisan Tasting Tent on Sunday from 2:30 to 5:30 (get there early as quantities will be limited).

 

• Serves 4 - 6
• Cook Time: 15 Min
• 

Ingredients

3 cups apple juice, preferably organic
1 teaspoon whole black peppercorns
1 teaspoon whole white peppercorns, optional
1/2 cup apple cider vinegar, preferably organic
Kosher salt
Black pepper in a mill
2 tablespoons butter, chilled

Directions

1. Pour 2 cups of the apple juice into a medium saucepan, add the peppercorns, set over medium heat, and simmer until the juice is reduced to about 1/2 cup, just enough to coat the bottom of the pan.

2. Add the remaining apple juice and the vinegar and reduce by two thirds, so that you have about ¾ cup sauce.

3. Strain, discard the peppercorns, return to the saucepan and set over very low heat. Season with a generous pinch of salt, a few turns of black pepper and add the butter, a tablespoon at a time, swirling the pan until the butter just melts.

4. Remove from the heat and use right away.

Best Uses: Over oven-roasted chicken thighs, grilled chicken, or, for an appetizer, chicken drummettes; with oven-roasted pork tenderloin served over sautéed apples; with grilled quail; with slow-roasted wild Pacific King salmon.

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