Cuisinart SMARTPOWER CLASSIC SPB-6 - Manual (Page 16)

16
DRESSINGS, VINAIGRETTES,
MARINADES
Red Pepper Coulis
This coulis combines the sweet taste of the red pepper with its
roasted counterpart to create a flavor-packed, yet healthy sauce,
perfect for grilled vegetables, chicken and seafood.
Makes about 2 cups
2 pounds sweet red peppers
(approximately 5 medium peppers)
5 cloves garlic, unpeeled
1 teaspoon unsalted butter
1 teaspoon extra virgin olive oil
1 shallot (about 1 ounce), finely chopped
2 tablespoons white wine
1 cup chicken stock or broth
¼ teaspoon fresh lemon juice
¼ teaspoon kosher salt
freshly ground pepper to taste
Preheat oven to 425°F.
Place 2 of the 5 (or half the original amount) peppers on a baking sheet
with 5 cloves of garlic. Roast in preheated oven for 15 minutes. Remove
the garlic cloves and place in a small heatproof bowl. Return baking
tray to oven and continue roasting peppers for an additional 30
minutes, turning peppers a few times to ensure even browning. When
peppers are charred evenly, place in the bowl with the garlic and cover
tightly with plastic wrap. Let peppers steam and cool to loosen skins,
at least 30 minutes. Once cool, peel the skins and remove seeds and
discard. Reserve cleaned peppers with peeled garlic cloves. (May store
the peppers and garlic together in plastic food storage bag overnight in
refrigerator). Chop the remaining peppers into 1-inch pieces.
Heat butter and olive oil in a 3-quart sauté pan over medium heat. Add
chopped shallot and sauté for about 2 minutes, being careful not to
pick up any color. Add the chopped raw peppers and stir to coat with
oil. Reduce heat to low and cover. Allow peppers to sweat over low
heat for about 30 minutes until tender, stirring occasionally. Remove lid
from pan and increase heat slightly. Add wine and stir until liquid is
mostly evaporated, about 2 minutes. Add chicken stock, bring to a
simmer and reduce by half, about 5 minutes.
Place the cooked peppers with the reserved roasted peppers (discard
garlic or reserve for later use) in the blender jar. Add salt and lemon
juice. Select Purée and blend for about 30 seconds. Taste and adjust
seasonings to your liking.
Nutritional information per serving (¼ cup):
Calories 51 (21% from fat) • carb. 9g • pro. 2g • fat 1g
• sat. fat 0g • chol. 1mg • sod. 103mg • calc. 16mg • fiber 2g
Thai Peanut Sauce
An addictive sauce, traditionally used for chicken or beef satay – also
delicious spooned over steamed rice or sautéed vegetables.
Makes about 1 cup
1 serrano chili, seeded
and roughly chopped
1 clove garlic
1 inch piece of ginger, peeled
and roughly chopped
1 cup roasted, unsalted peanuts
½ cup coconut milk (may use lite)
2 tablespoons soy sauce
2 tablespoons brown sugar, packed
1 tablespoon sesame oil
1 tablespoon thai red chili paste
1 tablespoon seasoned rice vinegar
2 teaspoons fish sauce
Place chili, garlic, and ginger in the blender jar. Select Chop, then pulse
3–4 times to roughly chop. Add remaining ingredients. Select Liquefy
and blend for 20–30 seconds until smooth and thick.
Serve immediately; can be stored in refrigerator for a week.
Nutritional information per serving ( 1 ⁄
8
cup):
Calories 152 (65% from fat) • carb. 9g • pro. 5g • fat 12g
• sat. fat 2g • chol. 0mg • sod. 252mg • calc. 71mg • fiber 2g