Roasted red pepper coulis
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Red peppers | |
| 1 | teaspoon | Olive oil |
| ¼ | cup | Minced white onion |
| 2 | Cloves garlic; chopped | |
| ½ | cup | White wine |
| 2 | cups | Defatted chicken stock; recipe follows |
| 6 | Basil leaves | |
| 1 | Bay leaf | |
| 1 | pinch | Oregano |
| 1 | Piece cheesecloth | |
| Salt and freshly ground pepper | ||
| 2 | teaspoons | Honey |
Directions
SACHET BAG
Preheat broiler to high. Place peppers under broiler turning frequently allowing peppers to char on all sides. Place peppers in a bowl and cover for 30 minutes to completely cool. Remove skin, stem and seeds. Rough chop peppers and reserve. In a saute pan, heat olive oil over moderate heat.
Slowly sweat onions and garlic, but do not color. Add white wine and reduce until almost dry. Add red peppers and chicken stock. Add sachet bag and simmer for 45 minutes. Puree red pepper mixture in food processor. Strain and season to taste with salt, pepper, and honey.
NOTES : Recipe courtesy of Robert Wong Recipe by: Cooking Live Show #CL9037 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998