A Vermouth Cuisine

[Liiisa]

When my mother moved into a retirement community 2 years ago, she gave us the contents of their bar since my stepdad was no longer doing well and she really doesn't drink. And I got it all, since my sister and BIL have very specific and expensive taste in booze, so they already had it covered.

So anyway, I think she thought that her friends wanted more martinis than they were actually interested in drinking, since this cache included three full bottles of vermouth. And I really don't like martinis. So for the past year or so, for anything I've been cooking that would benefit from a shot of sherry, in goes vermouth. Lentil soup à la vermouth; fish à la vermouth; steak à la vermouth; pasta bolognese à la vermouth; Amy's canned vegetarian mild chili à la vermouth.

Just one bottle to go.

[whothingie]

As good a way as any to get rid of it. I found a crystal decanter of something that looked suspiciously like dishwashing liquid when I cleaned out my mothers house. Rather than risk drinking it I tipped it down the drain and it worked beautifully. Cleanest drains in the whole wide world.

[Webs]

Hehehe vermouth, I can't imagine.

[riverhorse]

Keep a bottle in the freezer. On balmy summer evenings there's nothing nicer than sipping a sherrysized glass of ice-cold vermouth straight.

[Liiisa]

riverhorse, really?! I had no idea... I will do that, and report back when the temperature hits 90°F for the first time (which should be in just a couple weeks, based on recent experience).

[tinier_dragon]

que lastima! i love martinis.

[sprite]

i read this as 'vermont cuisine' and was expecting a post from stav (yes, i know, she's conneticut...)