The quality of coulis is strained
Aug. 25th, 2008 08:44 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Red Pepper Coulis.
1-2 Tbsp olive oil
2 (hah!) cloves garlic, minced
1 yellow onion, chopped
2 medium red bell peppers, seeded and chopped
1/4 cup sun-dried tomatoes (the ones packed in oil), chopped
1 Tbsp balsamic vinegar
1/4 cup chopped fresh basil
yogurt or cream (I used creme fraiche)
Heat the oil in a skillet. Add the garlic, onion, bell peppers, and tomatoes. Cover and cook over medium heat for ten minutes, stirring occasionally, until the peppers are soft. Add the vinegar and basil. Puree in a fud processor and add yogurt or cream to dilute to the consistency of thick cream.
What worked: It was meh! over salmon but pretty good over hamburgers.
What didn't: Not an overwhelming bell pepper flavor. Fresh fire-roasted bell peppers would be better.
Will I make it again? Meh, probably not worth the bother.
1-2 Tbsp olive oil
2 (hah!) cloves garlic, minced
1 yellow onion, chopped
2 medium red bell peppers, seeded and chopped
1/4 cup sun-dried tomatoes (the ones packed in oil), chopped
1 Tbsp balsamic vinegar
1/4 cup chopped fresh basil
yogurt or cream (I used creme fraiche)
Heat the oil in a skillet. Add the garlic, onion, bell peppers, and tomatoes. Cover and cook over medium heat for ten minutes, stirring occasionally, until the peppers are soft. Add the vinegar and basil. Puree in a fud processor and add yogurt or cream to dilute to the consistency of thick cream.
What worked: It was meh! over salmon but pretty good over hamburgers.
What didn't: Not an overwhelming bell pepper flavor. Fresh fire-roasted bell peppers would be better.
Will I make it again? Meh, probably not worth the bother.
