What’s For Dinner?
Sage Sauce - from Atmosphere
(First star is lowest, fourth star is highest)
From the Menu of . . . Atmosphere
1620 Piedmont Ave., Atlanta
Q: We live in Morningside and are regular visitors at Atmosphere Restaurant on Piedmont, which is one of our favorite places. Last time we were there I tried their “Cuisse de lapin a la Nicoise” (braised leg of rabbit, shown above) and absolutely loved it -- the sauce is very different from others I’ve had before. I could taste black olives, but there’s more to it I’m sure. I’m originally from Europe myself (Belgium) and I will cook rabbit several times a year, even though it involves a trip to the DeKalb Farmers Market. I would really like to try this sauce at home and would be very grateful if you could get the recipe for me. -- Joelle Spain, Atlanta
A: This veal-stock sauce is reduced with tomatoes and shallots and finished with white wine and black olives. “That’s the quick version of it,” said owner Jean-Marc Metairie, who offered a scaled-back recipe for home use that’s almost as easy to say as to make. Not much of a rabbit connoisseur? That’s OK, Metairie said the sauce would enhance “any white meat -- veal, or pork, that would go well. Or chicken would go very well,” he said.
-- Deborah Geering, for the Journal-Constitution
You can buy concentrated veal stock (sold in paste form) in specialty stores and some grocery stores.
Hands on time: 15 minutes Total time: 40 minutes Serves: 4 (about 1 1/2 cups)
1/2 cup (1/4 stick) unsalted butter, divided use
3 shallots, peeled and sliced
2 garlic cloves, peeled and sliced
3 tablespoons tomato paste
2 cups white wine
2 cups veal stock, prepared from concentrate
6 fresh sage leaves
8 Niçoise olives
Before serving, return sauce to saucepan over medium heat. Stir in remaining 2 tablespoons butter and add olives. Swirl in the pan until the butter is melted and the sauce has a shiny glaze.