[Sca-cooks] More on sapa/saba
Kathleen A Roberts
karobert at unm.edu
Tue Jun 22 07:23:36 PDT 2010
On Tue, 22 Jun 2010 02:45:18 -0500
Stefan li Rous <StefanliRous at austin.rr.com> wrote:
> Would you consider sapa/saba/sabba to be a condiment? Or
>an ingredient? I'm trying to decide where to put this
>new file in the Florilegium.
i am using it as a condiment with tiny meatballs stuffed
with capers. i make the sapa from concord juice and add
some merlot while reducing to get rid of the
supersweetness of concord. a touch of salt and pepper at
the last minute, and it is soooooooooooooooooooooooo good!
"Being Irish, he had an abiding sense of tragedy which
sustained him through temporary periods of joy."
W. B. Yeats
Coordinator, Student Admissions
University of New Mexico
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