Cookin' Food

Stacey here… this Family Cook Book was originally collected and printed several years ago. I gave the collection as Christmas gifts. The ever increasing family and friends asking for copies, as well as, more and more new recipes being shared, has sent me fleeing to the web as a family resource. My family tree and all of our connecting branches, have a long love of food and recipes. If you have stumbled upon us by accident, you are welcome to use a recipe. Our recipes have been collected over many years from many different sources - I strive to give credit where credit is due.

Sunday, December 9, 2012

Cabernet & Shallot Vinaigrette

Chef Jim Strausbaugh, Trilogy Restaurant

4  Shallots, chopped
            l TB.  Butter
            l  Clove
            l  Bay Leaf
            1 1/2 cup Cabernet Sauvignon
            1 TB. Dijon Mustard
            1 cup Honey
            2 cup Olive Oil
            1 cup Red Wine Vinegar
            15 turns Black Pepper from the mill
            Salt
            Paprika

Sauté the butter and shallots.  Add clove and bay leaf.  Add cabernet Sauvignon and reduce by half.  Put into blender, then add Dijon mustard first and then sugar.  Add olive oil.  Add vinegar, pepper and salt and pepper to taste.  Blend for a few more seconds.

 
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