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.
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
MUSHROOM AND ASPARAGUS TURNOVERS WITH RED PEPPER COULIS
Wow them at your next dinner party with this elegant first course (that isn't as complicated as it looks). From Frozen Puff Pastry Recipes in Good Food Magazine March 1988. Prep time does not include time to thaw puff pastry.
Provided by JackieOhNo
Categories Vegetable
Time 2h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Prepare filling: heat oil in large heavy skillet over medium heat. Add shallots and garlic and cook until softened but not brown, about 3 minutes. Add mushrooms and cook over high heat, stirring frequently, until all moisture has evaporated, 10-12 minutes.
- Beat 1 egg yolk and 3/4 cup yogurt together and add to mushrooms. Reduce heat to medium and cook 2 minutes. Transfer to mixing bowl and let cool. Stir in parsley and season with salt and pepper.
- Heat large pot of water to boiling. Using kitchen string, tie asparagus spears together in bundle. Salt boiling water and add asparagus. Return water to boiling, then reduce heat and simmer 8 minutes. Drain and remove string. When cool enough to handle, cut asparagus spears 3 inches from top; set aside tips for garnish. Finely chop stems and drain again.
- Stir chopped asparagus into mushroom mixture and let filling cool to room temperature. Refrigerate at least 2 hours before filling turnovers.
- Line heavy baking sheet with parchment paper, securing corners with dabs of butter.
- Roll out each pastry sheet to 13-inch square on very lightly floured surface. Using dessert plate as guide, cut four 6-inch circles from each sheet. Lift off excess pastry, combine, and refrigerate for other use.
- Mix 1 egg yolk and the water in small bowl; lightly brush around each circle, avoiding cut edge. Place 1/4 cup cooled filling in center of each circle. Fold circles in half and seal edges with thumb and forefinger to make decorative border. Using kitchen scissors, snip 2 vents in top of each turnover. Brush tops with egg glaze. Transfer to prepared baking sheet and refrigerate 30 minutes.
- Heat oven to 400 degrees.
- Bake turnovers until golden brown, 25-30 minutes.
- Meanwhile, prepare coulis: puree bell peppers in food processor or blender. Add 1-1/2 cups yogurt, cayenne, and salt to taste and process to blend. Transfer sauce to small saucepan and heat over low heat until warmed through; do not overheat or coulis will separate. Stir in parsley.
- Meanwhile, reheat asparagus tips: melt 1 T. butter in small skillet over medium heat. Add asparagus and toss gently until heated through.
- Place hot turnovers on serving plates and spoon sauce around each turnover. Garnish with asparagus tips. Serve at once.
Nutrition Facts : Calories 497.6, Fat 33.8, SaturatedFat 9.5, Cholesterol 62.6, Sodium 203, Carbohydrate 39.8, Fiber 3.8, Sugar 7.6, Protein 12.1
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
SAVORY FRENCH TOAST WITH RED PEPPER COULIS
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
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
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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