Chili and Garlic Sauces

[Guest guest]

* Exported from MasterCook *

 

Chili Sauce

 

Recipe By : High-flavor, Low-fat Vegetarian Cooking by Steven Raichlen

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup pure chili powder

3 tablespoons onion -- coarsely chopped

2 garlic cloves, peeled -- coarsely chopped

1 cup Basic Vegetable Stock -- see recipe

salt -- to taste

freshly ground black pepper -- to taste

 

Combine the chili powder, onion, garlic, vegetable stock, salt and pepper in a

blender and purée to a smooth paste. Transfer the mixture to a saucepan.

 

Bring the sauce to a boil, whisking steadily. Reduce the heat and gently simmer

the sauce for 5 minutes, whisking occasionally. (The sauce scorches easily, so

do not forget to whisk.) Add stock as necessary to thin the sauce to the

consistency of heavy cream. Correct the seasoning adding salt and pepper to

taste.

 

Yields: 1 cup.

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : This recipe is brought to you via the courtesy of the Ucook.com website.

 

* Exported from MasterCook *

 

Garlic Sauce

 

Recipe By : High-flavor, Low-Fat Vegetarian Cooking by Steven Raichlen

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 garlic cloves -- peeled

1 cup Basic Vegetable Stock, approximately -- see recipe

1/2 cup nonfat sour cream

1/4 teaspoon ground cumin -- or to taste

salt -- to taste

freshly ground black pepper -- to taste

 

Combine the garlic and vegetable stock in a heavy saucepan and gently simmer

over medium heat until the garlic is very soft, about 10 minutes. Some of the

stock will evaporate, some will be absorbed by the garlic. You want to wind up

with about 1/2 cup stock. Add more as needed. Stir in the sour cream, cumin,

salt and pepper. Purée the sauce in a blender. Correct the seasoning, adding

cumin or salt to taste.

 

Yields: 1 cup

 

*AUTHOR'S NOTES*

" Don't be alarmed by the seemingly enormous amount of garlic here. Poaching

gently reduces its pungency. "

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : This recipe is brought to you via the courtesy of the Ucook.com website.