evans@mhuxt.UUCP (crandall) (09/30/85)
Subject: Pasta sauces, no tomatoes
Newsgroups: net.cooks
Distribution: net
Ed Giobbi's sweet red pepper sauce ( N.Y. Times w minor variation)
4 very red, unblemished sweet red peppers >= 1 pound
~ 1 pound onions, peeled
1/4 c. olive oil
1 Tbs minced garlic
< 1/2 tsp hot pepper
2 c fresh or canned chicken broth
salt, pepper to taste
1/4 c finely chopped fresh basil (have used home-frozen in pinch)
Core peppers & discard core, veins & seeds. Coarsely chop.
Coarsely chop onions.
Heat oil in large, deep casserole & add peppers. Cook, stirring
about five minutes. Add onions, garlic, & hot pepper and cook, stirring,
about 2 minutes. Add broth, salt & pepper. Cover & cook 15 minutes.
Blend solids thoroughly in food processor.
Return to liquid in casserole & bring to boil, cooking about 2 minutes.
Stir in basil & serve.
Mushroom Sauce (from a Pierre Franey sauce for poultry)
1Tbs butter
2Tbs minced shallots (can substitute white of scallion, some onions)
1/2 pound fresh mushrooms, thinly sliced
juice of 1/2 lemon
salt & freshly ground pepper to taste
1/4 c dry white wine (we like sake)
1 c fresh or canned chicken broth
1 c heavy cream
Heat butter in saucepan & add shallots. Cook briefly till wilted.
Add mushrooms & lemon juice & cook, stirring, till mushrooms give up
liquid. Add salt & pepper & continue cooking till most of the liquid
has evaporated.
Add wine & broth & cook over high heat till most of liquid has evaporated.
Turn down heat. Add cream & cook 5 minutes.
Enjoy, Sukie Crandall