Recipe of the Week: Roasted Red Pepper Coulis
A coulis is a modern fruit or vegetable sauce that adds great flavor to many dishes and is very easy to prepare. Traditionally, in classical French cuisine, the sauce is pureed and then strained for a smooth texture. I like to serve it without straining it, giving my coulis a little texture and body. Makes three cups. (Chef tip: For a sweeter flavor, choose peppers with four or more points on the bottom.)
2 red bell peppers, roasted, peeled and diced
4 Roma ripe tomatoes, seeded and chopped
1/2 teaspoon fresh thyme, leaves only
1 shallot, minced
2 cloves garlic, minced
1/8 teaspoon Tabasco sauce
1/4 cup de-fatted chicken stock
1/4 cup dry sherry wine
1 teaspoon sea salt
Combine all of the ingredients (except the sherry), in a small two-quart saucepan. Season with salt and simmer at low heat for 20 minutes to achieve a flavorful, compote-like texture. Do not overcook to a mush.
Add the sherry and cook five more minutes. Cool to room temperature for 10 minutes and place in a blender or food processor and puree. Serve with a savory crème brulee or your favorite dish.