- Recipes & Random Thoughts
- I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.
Thursday, January 16, 2014
Roasted Red Pepper Coulis
Heat oven to 450 degrees or roast whole over open flame turning with a large fork.
6 red bell peppers, split, cored and seeded.
1 large shallot finely chopped
1 garlic clove minced
juice of half a lemon or 2 tsp.
Rub the exterior skin of the peppers with olive oil and place face down on parchment paper on a baking sheet.
Roast until the skin is blackened and blistered ( about 30 mins in an oven - watch them)
Place in a bowl and cover with plastic wrap and allow to cool until easy to handle.
The skin should peel off easily and retain the red pepper flesh in the bowl and any collected juices.
Heat 1 tbls olive oil over medium heat and cook the shallot about 3 minutes or until soft. Add the garlic and saute 1 more minute. Put the roasted, peeled peppers, cooked shallot, garlic, salt and pepper and 3 tbls olive oil in a food processor and process until smooth. Add the lemon juice and adjust seasoning. Process until all is combined. Serve with at room temperature or warmed with fish, or any meat or over eggs, souffles, etc.
It makes anything elegant.