Guest guest Posted May 2, 2009 Report Share Posted May 2, 2009 Spoon over anything you like. Four-Pepper Cream 1 tablespoon Olive oil 3/4 cup Minced shallots 2 teaspoons Seeded, chopped serrano chiles 1 cup Dry white wine 2 1/2 cups rich stock 3/4 cup Heavy cream 2 tablespoons Finely diced red bell pepper 2 tablespoons Finely diced yellow bell pepper 2 tablespoons Finely diced green bell pepper Kosher salt to taste Freshly ground white pepper to taste drops of Fresh lemon or lime juice to taste In a medium saute pan, heat the olive oil and saute the shallots and serranos until soft but not brown. Add the wine and stock and bring to a boil. Continue to boil until the mixture is reduced by half. Add the cream and continue to boil until the mixture is reduced to a light sauce consistency. Stir in the diced bell peppers and season to taste with salt, pepper and drops of lemon juice. Serve warm. Four-Pepper Cream can be made up to a day ahead, stored in the refrigerator, and reheated gently in a water bath. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2009 Report Share Posted May 24, 2009 Thanks for sharing this one, Darlene.... I just saved it into our recipe files in the 'Sauces and Gravies' folder under 'Other Sauces'. It sounds like a wonderful recipe to use over pasta or in a wrap sandwich. What are some other ways you have used this cream? ~ PT ~ , Darlene Saylor <diet_phobia wrote: > > Spoon over anything you like. > > Four-Pepper Cream > > 1 tablespoon Olive oil > 3/4 cup Minced shallots > 2 teaspoons Seeded, chopped serrano chiles > 1 cup Dry white wine > 2 1/2 cups rich stock > 3/4 cup Heavy cream > 2 tablespoons Finely diced red bell pepper > 2 tablespoons Finely diced yellow bell pepper > 2 tablespoons Finely diced green bell pepper > Kosher salt to taste > Freshly ground white pepper to taste > drops of Fresh lemon or lime juice to taste > > In a medium saute pan, heat the olive oil and saute the shallots and serranos until soft but not brown. Add the wine and stock and bring to a boil. Continue to boil until the mixture is reduced by half. Add the cream and continue to boil until the mixture is reduced to a light sauce consistency. Stir in the diced bell peppers and season to taste with salt, pepper and drops of lemon juice. Serve warm. > Four-Pepper Cream can be made up to a day ahead, stored in the refrigerator, and reheated gently in a water bath. > > > > > Quote Link to comment Share on other sites More sharing options...
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