Cooking with Madeira

[Roy Hersh]

Twice in the past week, I used Madeira to cook with.

One was a 10 year old Malmsey by Broadbent that went into a delicious Dungeness Crab Chowder, where I sauteed the crab in butter and Madeira, and added a dollop to the chowder as a garnish along with a pinch of cinnamon.

Second time was in preparing an au jus for a roasted boneless rib eye that I served two nights later. It really gave great flavor, 1988 Blandy's Malmsey that I opened two night's earlier.

So how often do you cook with Madeira and what do you like to add it to?

What bottles of Madeira do you tend to use for cooking?

[Eric Ifune]

I like to add a dash to my Ramen. Asian broths in general. Generally 10 year olds Verdelho or Boals.