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½ teaspoon white pepper
¾ cup half-and-half
Place leeks in a medium bowl and add cold water. Swirl, then let stand for
minutes. Lift leeks from the water without disturbing the sand/sediment
collected in the bowl; allow to drain completely.
Melt butter in a large (4-quart) saucepan over medium heat. Add the
drained leeks, onion, and thyme. Let cook until vegetables are softened,
3 to 5 minutes – do not brown. Add potatoes, stock, and water; cover and
bring to a boil over medium high heat. Reduce heat to low, and simmer,
uncovered, until potatoes are soft, about 10 to 15 minutes.
Drain vegetables, reserving cooking liquid. Place vegetables in blender
jar. Add 1 cup cooking liquid; return remaining cooking liquid to
saucepan. Cover blender jar. Blend on Purée until totally smooth, about
30 to 40 seconds. Stir vegetable purée into stock in saucepan and reheat
over medium low heat. Add salt, pepper and half-and-half. Serve hot, or
chill and serve as vichyssoise.
Nutritional information per 1-cup serving:
Calories 132(37% from fat) • carb. 18g • pro. 3g • fat 6g
• sat. fat 3g • chol. 16mg • sod. 369mg • calc. 56mg • fiber 3g
SAUCES, DRESSINGS, MARINADES
Romesco Sauce
This sauce of Spanish origin is delicious served with grilled chicken,
vegetables, or even grilled seafood.
Makes 3½ cups sauce
5 tablespoons extra virgin olive oil
2 pounds tomatoes, sliced in half
12 ounces sweet red peppers sliced in half
2 shallots, unpeeled
5 garlic cloves, unpeeled
1½ cups white bread cubed (about 1-inch cubes)
½ cup roasted almonds, chopped
3 tablespoons sherry vinegar
3 tablespoons sherry
1 cup chicken or vegetable stock
¾ teaspoon paprika
¾ teaspoon kosher salt
fresh ground pepper
Preheat oven to 400˚F.
Lightly coat a baking sheet with 2 tablespoons of olive oil and place the
tomatoes, peppers, shallots, and garlic cloves on it. Roast for about 35 to
40 minutes until all vegetables are browned and soft. Place them in a
bowl and cover tightly with plastic wrap. Let vegetables cool and steam
to loosen skins, about 25 minutes. Once cool, peel the skins off
vegetables, remove and discard seeds. Roughly chop. Reserve.
When the vegetables are almost cool, heat remaining 2 tablespoons of
olive oil in a 3-quart sauté pan over medium heat. Add bread cubes and
toss in oil to toast until slightly golden, about 3 minutes. Stir in almonds.
Stir in tomatoes, peppers, shallot, and garlic and cook for about another
2 minutes. Add the sherry vinegar and the sherry, scraping up any bits
that are stuck to the bottom of the pan. Reduce liquid by half. Add the
stock and paprika and bring to a boil. Reduce to simmer for about 10
minutes. Stir in salt and pepper to taste.
Place contents of pan into the blender jar. Secure the lid tightly with a
dishtowel and your hand. Blend on Purée for 40 seconds. Serve
immediately or place in resealable container and refrigerate for up to
one week.
Nutritional information per ½-cup serving:
Calories 127 (67% from fat) • carb. 9g • pro. 2g • fat 10g
• sat. fat 1g • chol. 0mg • sod. 213mg • calc. 40mg • fiber 2g
Mole Sauce
This traditional Mexican dark reddish-brown sauce is most often
served with poultry, but is also delicious with pork.
Makes 4 cups
2 tablespoons olive oil
1 medium onion (about 5 ounces), diced
3 cloves garlic, chopped
2 tablespoons chili powder
¼ teaspoon cinnamon
¼ teaspoon cumin
¼ teaspoon ground coriander
1 teaspoon kosher salt
1 corn tortilla, cut into small pieces
¼ cup toasted almonds
2 tablespoons natural peanut butter
2 cans (4.5 ounces each) chopped green chiles
1 can (28 ounces) diced tomatoes, liquid drained
1¼ cups chicken broth