RED BELL PEPPER COULIS
A tasty sauce made from red bell peppers that goes very well over chicken as well as fish.
Provided by SKAPINO
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.
- When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.
Nutrition Facts : Calories 153.4 calories, Carbohydrate 9.8 g, Cholesterol 12.6 mg, Fat 9.6 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 4.2 g, Sodium 22.2 mg, Sugar 3.5 g
GREEN HERB COULIS
Use to make South Gate chef Kerry Heffernan's Corned Salmon with Wilted Savoy Cabbage and Braised Fingerling Potatoes.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Spring Recipes
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil over high heat; generously salt water and return to a boil. Add herbs and cook for 30 seconds. Drain and rinse under cold running water.
- Place herbs on a cutting board and mince. Transfer to the jar of a blender with ice cube and cold water; blend, starting on low speed and working up to high until smooth. Scrape down sides and blend 20 to 30 seconds more, scraping down sides again if necessary.
- Transfer herb mixture to a small saucepan and place over medium-low heat. Whisk in butter, 1 piece at a time, and season with salt and pepper. Keep warm until ready to use.
ROASTED-VEGETABLE FILLED CREPES WITH RED PEPPER COULIS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees F.
- In a mixing bowl, coat vegetables with olive oil. Add salt and pepper, to taste, and chopped garlic. Toss and place on baking sheet. Roast until very golden brown, about 20 to 30 minutes. Cool. Add cheese, parsley and basil.
- Sift flour, baking powder and salt and pepper together and slowly whisk in milk. If batter is still a little thick, dilute with a bit more milk. Heat a small saute pan and lightly oil it (or use spray). Place a small amount of batter (about 1/4 cup) and swirl it around in pan to cover bottom. When bottom is cooked, the edges will be a little brown. Remove and flip, then let cool on tray. Make 12 crepes.
- Melt butter; add flour, then chicken broth. Add red peppers and garlic. Simmer 30 minutes. Pour hot mixture into blender and blend until smooth to make red pepper sauce.
- Heat crepes in oven. Spoon filling mixture into center of each crepe; fold into a triangle shape. In hot saute pan, lightly saute until golden. Place 2 crepes per individual serving on each plate, ladle sauce on top. Garnish with chopped parsley.
SLOW-COOKED GREEN BEANS WITH HARISSA AND CUMIN
Toss green beans with tons of olive oil and aromatics and surrender the whole thing to your oven for an hour or two until it becomes impossibly soft and caramelized.
Provided by Claire Saffitz
Categories Bon Appétit Side Thanksgiving Green Bean Garlic Cumin Roast Vegan Vegetarian Wheat/Gluten-Free Vegetable
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place a rack in middle of oven and preheat to 350°F. Toss green beans, garlic, oil, harissa, cumin seeds, and salt in a shallow 2-qt. baking dish to combine.
- Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown and very tender, 60-70 minutes. Let cool slightly, then add vinegar and toss to coat.
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- Add a splash of lemon juice, lime juice or red wine vinegar. I usually squeeze in the juice of a 1/2 small lemon or lime, or start with about 1 teaspoon of red wine vinegar (remember, you can always add more but you can’t take it out!). Season with salt and pepper. If using any add-ins, add them now and puree until finely chopped.
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