I mostly cook from scratch which is my my way of making sure my family eats healthy foods. My bechamel doesn’t come from an envelope and my—killer—tomato sauce is homemade. Once in a while, like any harried mom, I will open a jar of something or other to improvise a quick supper. Which doesn’t mean I let my guard down: for a jar to enter this house, it has to be “clean label,” i.e. made with real ingredients whose names you can pronounce. (Of course, since I often write packagings for food clients, I don’t let things like Citric Acid scare me off.)
When Fresh Sauces asked if I would participate in the Summer Fresh Sauces Recipe Challenge organized with Food Bloggers of Canada, I agreed because it sounded like the kind of product I’d buy in a pinch. I cooked with four of the sauces (sorry, I couldn’t get behind the Cranberry Madeira…). But the Mushroom Marsala, Butter Chicken, Thai Curry and 3 Peppercorn were nice and above all convenient.
Here’s the recipe I made with the Mushroom Marsala sauce that my family loved best. I amped the mushroom profile and voilà! A quick supper that rallied everyone around the table. BTW I didn’t win the Recipe Challenge. It might have helped if I’d posted this recipe on time. Oh well.
BTW: I write for the Turkey Producers of Québec and it’s a mystery to me why people don’t eat more turkey with the increasing variety of cuts available. Turkey has great umami and pairs with everything while being the lowest-fat protein after sole. Turkey steaks are easy to cook, beyond tasty and a healthy choice for anyone’s family. And no, my client didn’t pay me to say so…