tag:blogger.com,1999:blog-3563389934522500910.post646481223889245456..comments2023-10-03T04:54:29.948-04:00Comments on UnFinished Objects: A Mediterranean MishapCynthiahttp://www.blogger.com/profile/07217396080226792764noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3563389934522500910.post-74510209548297703482007-03-05T19:56:00.000-05:002007-03-05T19:56:00.000-05:00I'd add some lemon juice or yogurt or sour cream. ...I'd add some lemon juice or yogurt or sour cream. Any of those would give it a little bite (and work wonderfully with the capers), and the yogurt or sour cream would thicken it up too. A little wine or sherry would go well too. <BR/><BR/>I have this wonderful dish for turkey filets that uses yogurt, sour cream, oil, capers, lemon juice and wine (I usually substitute sherry). Not a lot of any of these, mind you, just a tablespoon or two, well more of the yogurt and sour cream -- I mean there has to be some sauce! But, the point is, it's yummy, with a real zing to it.Theresahttps://www.blogger.com/profile/13734250392335363470noreply@blogger.comtag:blogger.com,1999:blog-3563389934522500910.post-61996573556308728542007-03-05T19:35:00.000-05:002007-03-05T19:35:00.000-05:00It sounds good - I can usually kind of "taste" a r...It sounds good - I can usually kind of "taste" a recipe while reading it. I agree, draining the tomatoes might help. You could try baking the leftovers to dry them out a little? Maybe it could use some gremolata from last weekend's recipe!Alisonhttps://www.blogger.com/profile/10309061866887584279noreply@blogger.com