Monday, August 15, 2011


As promised this is one of my favorite things to do with roasted red peppers.

(Mindi Original)

2 large roasted red pepper; chopped (or 3 small)
3 cloves garlic
1/2 C. diced onion
1 oz. fresh basil (1/4-1/2 C.) or 1 T. dried basil
2 T. olive oil
2 T. butter
zest of 1 lemon
Juice of 1 lemon
4 T. flour
1 C. chicken stock
1 C. heavy cream

1. In a large sauce pan or skillet, heat the butter and olive oil over medium heat. Saute the onions and garlic for a couple minutes.
2. Add the roasted peppers, basil, and lemon zest. Then add the flour and stir until the flour is absorbed into the mix.
3. Slowly add the lemon juice and chicken stock and stir until the the mixture begins to thicken slightly. Then mix in the heavy cream and stir until well incorporated.
4. Remove from the heat and puree the mixture with an immersion blender or transfer the mixture into a blender in batches to puree.* If the sauce isn't to your desired thickness, return to the heat and allow to thicken a little more.
5. Serve over pasta. You can also add chicken, use as a condiment, or as a pizza sauce.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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