Quote:
Originally Posted by Fire Me Boy!
That woman can cook. That said, I'd do a couple things differently. If you use a less acidic canned tomato, you don't need the sugar (or less of it anyway). Also, that cooking aisle cooking sherry is total crap. Use a dry sherry, it's far superior and no less cost effective (750ml of Taylors is like $8).
I liked the Serious Eats recipe because it relies on emulsifying the olive oil to provide the creaminess without actually using cream.
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personally not a fan of the pioneer woman, really? tomato and sherry?