Recipe of the Month

Ingredients:

• 2 shallots, minced
• 3 cloves of garlic, minced
• 24 ounces canned tomato, squeezed dry and chopped very fine
• 10 ounces white wine
• 3 ounces white wine vinegar or cider vinegar
• 12 ounces white lobster stock
• Butter
• Fresh nutmeg

Method:

1. Sweat shallots and garlic in extra virgin olive oil until soft, about 7-8 minutes.
2. Add tomatoes and cook for about 5 minutes.
3. Add wine and vinegar until reduced almost dry, about 3-5 minutes. 
4. Add stock, bring to a simmer and cook for 5 minutes.
5. Incorporate butter until desired consistency and season to taste, using nutmeg very sparingly.

2011

• June 2011 - Chocolate Mousse
• July 2011 - The Mirbeau Summer Muddle 
• August 2011 - The New Age Cocktail 
• September 2011 - Olive Frittes
• October 2011 - Creamy Horseradish Vinaigrette
• November 2011 - Turkey Pot Pie
• December 2011 - Holiday Brine

2012

• January 2012 - Caesar Salad for Two
• February 2012: Strawberries Romanoff
• March 2012: Irish Old-Fashioned & Angry Irishman
• April 2012: Flammenkueche
  
• May 2012: Sgroppino
• June 2012: Sweet Dough
• August 2012: Stone Fruit Martini
• October 2012: Honey-Yogurt & California Club 
• November 2012: Autmn Apple Drinks
• December 2012: Eggnog Chocolates

2013

• January 2013: Sponge Candy
• February 2013: Passion Fruit Martini
• March 2013: Granita
• April 2013: Bourbon Smash
• May 2013: Smokey Tomato Vinaigrette