The Party's Not Over

OK, New Years was last week people. Have we forgotten already? Has reality set in and spoiled the fun? Did Monday come on strong like a used car salesman and convince you that the fun is over and now it's time to invest in something exciting like having the carpets cleaned? Maybe Tuesday went a step farther to make you forget that champagne induced make-out session with that (hope he was hot as he looked) guy at your neighbor's? It's time to fight back! Let Thursday be the day where we beg the most important existential question of our time...
"Why does the fun have to stop and the bubbly cease to flow"??!!!
We should be celebrating for at least another week or so. God knows it's more fun than facing the reality of a dismal economy, global warming, and mass death on TV. With the spirit of "let's bury our heads in the sand as long we can" I proudly produce another way to utilize the champagne/sparkling wine/way too old grape juice that is now fermented stuff that is perched in your fridge. This year I found myself strung up on antibiotics and couldn't fully participate the way I wanted to, so I popped the bubbly at the precise moment the Z-pak ran out, but I think I was a bit ambitious for the magnum. Even with my drinking habit.
So, I find myself confronted with a rare situation...alcohol that I can not finish in one sitting! And so, to keep the party going I share with you now a cream sauce to die for. A new resolution in itself...cook with Champagne more often!

Ingredients:
2 Cipollini Onions (or one Shallot)
2 Garlic Cloves
1 Roma Tomato
1 tsp. Lemon Juice
2 tblspns. Fresh Basil (Chiffonade)
1/4 cup Grated Parmesan Cheese
1 cup Champagne
1 1/2 cups Whipping Cream
1 tsp. Butter
1 tsp. Extra Virgin Olive Oil
1/4 tsp. White Pepper
1/2 tsp. Sea Salt


I've recently discovered cipollini onions and love that Trader Joes has these little beauties all peeled, cleaned, and good to go. Chop up a couple of those or use a shallot to be safe/boring. Add your onions and garlic to a mixture of butter and olive oil in a hot saute pan. Let the mix get glassy, but be careful not to let it get any color! Then add the tomatoes and saute for a minute or so. Deglaze with lemon juice.

Next...the champagne! Make sure your heat is still on high, boil this down to about a quarter to what it originally was. Like those chocolates sitting on your counter....
After that, reduce the heat to a simmer and add your cream. Reduce this just by half. Still a spoon in the mixture and see if it's coating the back, if it is, time to add your Parmesan. At the very last season with salt and pepper and stir in your basil. Whoo hoo! You're done.

This sauce works great with seafood. I just used this over plain Tilapia, but you could add some shrimp, crab, or lobster and put this over pasta. If you're not going to incorporate fish, you could just ignore the lemon juice all together. This sauce will hold up in the oven too and works well if you wanted to bake chicken.
Cheers!