RED PEPPER COULIS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes about 1 cup
Number Of Ingredients 3
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.
RED-PEPPER COULIS
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
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
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.
PEPPER COULIS
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
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.
RED PEPPER COULIS
Provided by Molly O'Neill
Categories easy, condiments
Time 15m
Yield 6 servings
Number Of Ingredients 6
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
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
BERRY COULIS
This is a flexible recipe for a classic berry coulis: use just one type of berry or a combination. Passing the mixture through a fine-mesh strainer produces a smooth, glossy sauce, but you can skip the step if you prefer something more rustic. The coulis will keep in the refrigerator for 4 to 5 days and also freezes well. Serve over ice cream, cheesecake, pound cake or other plain cakes.
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 4 servings (about 1 cup)
Number Of Ingredients 4
Steps:
- Combine the berries, sugar, lemon juice, salt and 1 tablespoon water in a medium saucepan. Bring to a simmer over medium heat and cook, stirring constantly, until the berries begin to give off their juice, 1 to 2 minutes. Adjust the heat so the sauce is simmering rapidly and cook until the berries have broken down, 4 to 5 minutes. Let cool slightly.
- Transfer to a blender and blend until smooth. Pour the mixture through a fine-mesh strainer, pressing on the solids to extract as much of the sauce as possible. Serve the sauce cold or at room temperature.
RED-PEPPER COULIS 2 MINUTES
Provided by Marian Burros
Categories easy, quick, condiments
Time 27m
Yield 1 1/2 cups
Number Of Ingredients 6
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
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