Pepper Coulis Recipes

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ROASTED-VEGETABLE FILLED CREPES WITH RED PEPPER COULIS



Roasted-Vegetable Filled Crepes with Red Pepper Coulis image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 23

2 zucchini, finely diced
2 carrots, finely diced
2 yellow squash, finely diced
1 eggplant, finely diced
2 green bell peppers, finely diced
1 yellow bell pepper, finely diced
2 ounces olive oil
Salt
Freshly ground black pepper
2 cloves garlic, chopped
4 ounces goat cheese or herb cheese (Recommended: Boursin)
2 teaspoons chopped parsley leaves
2 teaspoons chopped basil leaves
2 cups all-purpose flour
Pinch baking powder
White pepper
1 1/2 cups milk
3 ounces (6 tablespoons or 3/4 stick) butter
3 tablespoons all-purpose flour
1 1/2 cups vegetable broth
2 roasted red bell peppers, seeded and peeled
1 clove garlic
6 parsley sprigs, for garnish

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.

RED-PEPPER COULIS



Red-Pepper Coulis image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Number Of Ingredients 8

2 red bell peppers
2 tablespoons olive oil
1 coarsely chopped (about 1/4 cup) medium shallot
2 coarsely chopped medium garlic cloves
3/4 cup Homemade Chicken Stock Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat
Salt
Freshly ground black pepper
Juice of 1/2 lemon

Steps:

  • Place 1 pepper on a gas burner over medium flame, or place pepper under the broiler. Cook until blackened on all sides, 8 to 12 minutes. Let pepper cool in a paper bag. Peel, and seed. Set aside. Seed, devein, and coarsely chop second pepper.
  • Heat a large saute pan over medium heat. Add oil, and swirl to coat pan. Add chopped fresh bell pepper, shallot, and garlic. Cook, stirring occasionally, until shallots are translucent, about 3 minutes. Add stock, and simmer until sauce has reduced and thickened, about 5 minutes. Season with salt and pepper. Transfer to a food processor. Add lemon juice and roasted pepper; puree. Taste, and adjust for seasoning.

RED PEPPER COULIS



Red Pepper Coulis image

Serve this sweet and spicy sauce on a simple burger or grilled fish or chicken and turn it into something special. We love it on vegetarian burgers and cornmeal crusted eggplant cutlets.

Provided by Geema

Categories     Sauces

Time 55m

Yield 2 cups

Number Of Ingredients 9

1/2 cup olive oil
6 sweet red peppers, cored,seeded and cut into dice
12 cloves garlic, cut in half
2 tablespoons balsamic vinegar
1 tablespoon sugar
1 pinch red pepper flakes, to taste
salt and pepper
3 tablespoons finely chopped sun-dried tomatoes packed in oil
16 whole basil leaves

Steps:

  • Heat the oil in a large skillet over medium heat.
  • Add the sweet red peppers and garlic and saute for 15 minutes, stirring occasionally.
  • Mix in the vinegar and sugar.
  • Add the red pepper flakes, salt and pepper to taste.
  • Cook, uncovered, stirring occasionally, over medium heat for 15 more minutes.
  • Stir in the tomatoes and basil; simmer for 10 more minutes.
  • Serve hot.

ROASTED VEGETABLE STRUDEL WITH ROASTED RED PEPPER COULIS



Roasted Vegetable Strudel with Roasted Red Pepper Coulis image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 23

2 portobello caps, cleaned and cut into strips
8 baby carrots, cut in half lengthwise
12 asparagus spears, trimmed at the bottom
1 zucchini, cut into 2-inch long strips
1 yellow squash, cut into 2-inch long strips
2 teaspoons olive oil
Salt and freshly ground black pepper
8 grape tomatoes, cut in half
2 cups arugula
4 sheets phyllo dough
Nonstick cooking spray
Roasted Red Pepper Coulis, recipe follows
1 tablespoon olive oil
2 cups roasted red bell pepper strips
1/2 cup thinly sliced yellow onion
1/2 cup thinly sliced leeks
1 tablespoon minced garlic
4 fresh basil leaves
1/2 teaspoon dried oregano
1 tablespoon fresh cilantro leaves
4 cups vegetable stock
Salt and pepper
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat oven to 400 degrees F.
  • In a large bowl, toss all the cut vegetables, except for the tomatoes, with olive oil until each piece is coated and then sprinkle with salt and freshly ground black pepper. Transfer the vegetables to a baking sheet and roast until tender. Allow the vegetables to cool and then place them in a large bowl. Toss in the tomatoes and arugula until combined.
  • Raise oven temperature to 425 degrees F.
  • Cut each sheet of phyllo in half widthwise. Spray each sheet with cooking spray and then stack the sheets so that there are 2 layers. Lay the phyllo lengthwise vertically and place about 1/2 cup of vegetable mixture in the center. Roll up and tuck in the sides to make a strudel. Spray the outsides with cooking spray and then bake until golden brown, about 20 minutes. Top the strudel with Roasted Red Pepper Coulis and serve.
  • Heat the olive oil in a small saucepan over medium heat. Add the peppers, onions, leeks, and garlic and saute until translucent and the garlic is slightly brown. Add the basil, oregano, and cilantro, along with the vegetable stock, and salt and pepper, to taste; simmer over medium-high heat for approximately 10 minutes. Pour the mixture in a blender and puree until smooth*, while slowly drizzling extra-virgin olive oil into the pitcher. Strain the mixture through a coarse strainer and serve over the strudel.

RED BELL PEPPER COULIS



Red Bell Pepper Coulis image

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

1 tablespoon olive oil
2 red bell peppers, seeded and chopped
2 shallots, chopped
½ cup white wine
½ cup chicken broth
½ cup sour cream

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

RED PEPPER COULIS



Red Pepper Coulis image

Provided by Molly O'Neill

Categories     easy, condiments

Time 15m

Yield 6 servings

Number Of Ingredients 6

1/2 pound red peppers, cored, seeded and diced
1 medium-size tomato, seeded and diced
1/2 large onion, diced
1 3/4 cup tomato juice
1/4 cup chopped basil
1/8 teaspoon thyme

Steps:

  • In a medium-size skillet, combine red pepper, tomato, onion and tomato juice and cook until tender. Stir in the basil and thyme. Puree in a blender until smooth. Return to skillet and cook over low heat until mixture is reduced to about 1 1/2 cups.

Nutrition Facts : @context http, Calories 33, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 4 grams

PEPPER COULIS



Pepper Coulis image

Executive chef Michel Stroot at the Golden Door uses red and yellow pepper coulis side by side in plate presentations to add color, moisture, texture, and flavor. If you're in a hurry, instead of roasting fresh peppers, you can use 1 1/4 cups rinsed, drained canned roasted peppers. You can make the coulis ahead of time; cover and chill up to 3 days or freeze up to 6 months. Serve with Recipe #460419

Provided by Annacia

Categories     Sauces

Time 23m

Yield 1 cup

Number Of Ingredients 4

1 red bell pepper (or yellow about 10 oz.)
1 tablespoon water
1 teaspoon olive oil, salt to taste
cayenne pepper

Steps:

  • Rinse 1 red or yellow bell pepper (about 10 oz.); pat dry.
  • Set pepper in a 9-inch pie or cake pan and broil 3 to 4 inches from heat, turning as needed, until charred on all sides, about 15 minutes total.
  • Let cool.
  • With a small, sharp knife, remove and discard skin, stem, and seeds. Coarsely chop pepper and place in a blender or food processor.
  • Add 1 tablespoon water and 1 teaspoon olive oil; whirl until smooth.
  • Add salt and cayenne to taste.
  • If coulis is thicker than desired, thin with 1 to 2 more tablespoons water.

SAVORY FRENCH TOAST WITH RED PEPPER COULIS



Savory French Toast with Red Pepper Coulis image

A savory, gourmet twist on a traditional French toast breakfast dish. Serve with veggie or chicken sausage and cooked apples.

Provided by MidnightCookies

Categories     Breakfast and Brunch     French Toast Recipes

Time 45m

Yield 2

Number Of Ingredients 12

⅓ cup vegetable broth
3 tablespoons salted butter
1 medium roasted red pepper, chopped
salt and ground black pepper to taste
2 large eggs
3 tablespoons milk
3 (1 inch thick) slices French bread
1 teaspoon salted butter, or as needed
2 ounces crumbled goat cheese
⅓ cup quartered grape tomatoes
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh basil

Steps:

  • Combine broth and butter for coulis in a saucepan over medium heat. Add red pepper and season with salt and pepper; simmer for 10 minutes. Remove from the heat and allow to cool slightly, about 5 minutes.
  • Meanwhile, whisk eggs and milk together in a large bowl. Add bread slices and soak until all liquids are uniformly absorbed.
  • Pour cooled broth mixture into a food processor. Puree until coulis is smooth.
  • Melt 1 teaspoon butter on a griddle over medium heat. Pan-fry French toast slices until golden brown, 2 to 3 minutes per side. Cut each piece into triangles and divide evenly among 2 plates.
  • Sprinkle with goat cheese, tomatoes, parsley, and basil. Drizzle with coulis. Serve immediately with remaining coulis on the side.

Nutrition Facts : Calories 599.1 calories, Carbohydrate 49 g, Cholesterol 261.4 mg, Fat 35 g, Fiber 2.6 g, Protein 23.2 g, SaturatedFat 20.4 g, Sodium 1093.8 mg, Sugar 5.9 g

RED-PEPPER COULIS 2 MINUTES



Red-Pepper Coulis 2 minutes image

Provided by Marian Burros

Categories     easy, quick, condiments

Time 27m

Yield 1 1/2 cups

Number Of Ingredients 6

1/2 pound red peppers, cored, seeded and diced
1 medium-size tomato, peeled, seeded and diced
1/2 large onion, diced
1 3/4 cups vegetable stock
1/4 cup chopped basil
Pinch thyme

Steps:

  • In a medium-size skillet combine the red peppers, tomato, onion and stock. Cook until the vegetables are tender, 10 to 15 minutes. Stir in the basil and thyme.
  • Puree in a blender. Pour into a clean skillet; cook over medium-high heat until 1 1/2 cups remain.

Nutrition Facts : @context http, Calories 64, UnsaturatedFat 0 grams, Carbohydrate 13 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 41 milligrams, Sugar 8 grams

RED PEPPER COULIS



Red Pepper Coulis image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes about 1 cup

Number Of Ingredients 3

3 red bell peppers
2 teaspoons balsamic vinegar
Kosher salt

Steps:

  • Preheat the oven to 425 degrees. Place the peppers in a roasting pan and roast, turning every 15 minutes, for 45 minutes, until the skins are wrinkled and slightly charred.
  • Transfer the peppers to a cooling rack. When cool enough to handle, peel the peppers over a bowl, allowing the juices to collect in the bowl. Discard the skins.
  • Combine the peppers, collected juices, and balsamic vinegar in a food processor and process until smooth. Season with salt.

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