Well, I’d like to say that I’ve done more than cursorily sniff the new Milan store Tom Ford exclusive, Italian Cypress, but I haven’t. Just on the cursory sniff, it is very, very woody and cypressy, and it leans much more masculine, though I do like it. That’s as far as I have gone, sorry!
Between being away until today, having a sore throat that’s threatening to ruin my week, running to cooking class tonight (Italian!) and trying to catch up, yes, this is another lame post. But let me make it worth your while.
First, winner of the Le Labo Poivre 23 and Amouage Homage samples is: Janet. Hit the Contact Us button on the left and let me know your address.
Next, I’ll give away three samples for the new Tom Ford Italian Cypress to three lucky commenters in a drawing. So just drop a comment, and you’ll be entered.
Third, the recipe for that Roasted Red Pepper Sauce that is to die for:
- 2 Tablespoons butter
- 1 medium onion, finely diced
- 2-3 red peppers, roasted, peeled, sliced
- 1 1/2 cups chicken stock
- 2 Table spoons unsalted butter, room temperature
- 2-3 Tablesppons Pernod (tarragon can substitute)
- Salt and pepper
Place butter in a large saute pan and melt over medium heat. Add the onions and a pinch of salt and saute until soft, being careful not to brown. Add peppers and cook just to combine. Add stock and simmer 5 minutes to meld flavors.
Place enough of the mixture into the blender to fill it up halfway. Puree and strain through a coarse strainer into a clean pot. Repeat with remaining sauce. Whisk butter into warm sauce and flavor with Perond, salt and pepper.
You can easily freeze this if you want to make extra. It goes great on any meat, any pasta, your breakfast, Cheerios, you name it. Just use it as a dipping sauce for bread.