Re: [CH] Chipolte cream sauce....
Jim Bardsley (bardsljr@umdnj.edu)
Fri, 29 May 1998 15:09:01 -0100
Aftre a quick web search, I found this: can anyone improve on it?
---------- Recipe via Meal-Master (tm) v8.02
Title: Chipotle Cream Sauce
Categories: None
Yield: 1 servings
12 Dried chipotle chiles -
1 ts Shallot - minced
Stemmed
1/2 ts Garlic - minced
1 Stick unsalted butter (1/2
1 c Dry white wine
Cup)
2 c Whipping cream
1/2 c Onion - diced
1/2 ts Cornstarch dissolved in 2
tsp of water
1 tb Fresh rosemary - minced
1 1/4 ts Freshly ground pepper
More?
Bring large pot of water to boil. Add chiles and boil until
tender, about 15 minutes. Drain, reserving 1/4 cup cooking
liquid. Puree chiles with 1/4 cup cooking liquid in blender.
Strain through sieve. Set aside. Melt butter in heavy large
skillet over medium heat. Add 1 tablespoon chipotle paste,
onion, rosemary, pepper, shallot and garlic and stir 2 minutes.
Add wine and boil until reduced by half. Add cream and boil
until reduced to thin sauce consistency, stirring occasionally,
about 10 minutes. Taste, adding more chipotle paste if desire.
Add cornstarch mixture and boil 1 minute, stirring constantly.
(Can be prepared 1 day ahead. Cool completely. Cover and
refrigerate. Rewarm before using.) Makes 3-3/4 cups. Use with
Crab Enchiladas with Chipotle Cream Sauce. Recipe from Sonora
Cafe, Los Angeles, California.
Jim Bardsley wrote:
> Quick, I want to experiment this weekend. Does anyone have a good recipe for
> this they can post, or point me to a website with one? Thanks much- Jim