| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Jewish | 4 | Over pasta | |
INGREDIENTS
| 3 | tb | Chopped shallots (or a mix of garlic and onion works just as well, proportions 1 part garlic, 2 parts onion) |
| 1/4 | c | Madeira (usually sold kosher as Malaga) |
| 1/2 | c | Dry white wine |
| 2 | ts | Fresh chopped tarragon or 1/4 tsp. dried |
| Pepper to taste | ||
| 1 1/2 | c | Heavy cream |
| 1/4 | ts | Freshly grated lemon peel |
| Salt to taste (1/2 tsp to start) | ||
| 1 | c | Fresh chopped, peeled and seeded tomatoes |
INSTRUCTIONS
Combine shallots, Madeira, wine, tarragon, pepper in saucepan. Reduce to 1/4 cup. Make sure contents doesn't burn aroundn the edges. Add the cream, lemon peel and salt and bring to a hard boil, stirring, for about 5 minutes. Add the tomatoes, stir and bring back to a slow simmer. If it seems thick, add more tomatoes. Does not need cheese, but maybe a little fresh chopped parsley would work! Posted to JEWISH-FOOD digest V97 #019 From: [email protected] (Birgitta Wade) Date: Wed, 11 Sep 1996 23:26:17 -0400
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