HARISSA DEMI

SUBMITTED BY PATRICK HARTNETT, EXECUTIVE CHEF; BISHOP’S LODGE RANCH RESORT & SPA; SANTA FE, NM

by C&RB Staff (editor@clubandresortbusiness.com)
March 2007
 

Amt	Ingredient
14 whole cloves	garlic
3	shallots
2	fresh basil leaves
1 bunch	rosemary
1 bunch	thyme
6	cloves
2 tablespoons	whole black peppercorns
	zest of 2 limes
2 cups	white wine
4 ounce can	tomato paste
1/2 gallon	veal demi glace

Procedure:
• Sweat the garlic, shallots, basil leaves, rosemary, thyme, cloves, black peppercorns and lime zest.
• Add the tomato paste and white wine. Reduce by half.
• Add the veal demi glace and reduce until a smooth consistency is reached.