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In a small sauté pan, heat the olive oil over medium
heat. Add the garlic clove and chopped red pepper
and sauté for about 5 minutes, until the peppers are
slightly browned. Add contents of pan to the
blender jar along with the black beans, chipotle
pepper, fromage blanc, and salt. Place cover with
blending stick on the blender jar. Press On, pulse
on high 10 times. Blend on high for 15 to 20
seconds. Once ingredients are puréed, press Off.
Transfer to a small serving bowl. Dip may be used
immediately as a spread for tortillas and quesadillas
or covered with plastic and refrigerated for an hour
to set up to a more dip-like consistency.
Nutritional information per ¼-cup (50 ml) serving:
Calories 51 (8% from fat) • carb. 10g • pro. 5g •
fat 1g • sat. fat 0g • chol. 0mg • sod. 384mg •
calc. 17mg • fiber 3g
ANCHO CHILE SAUCE
A perfect all-purpose sauce for Mexican dishes.
Makes about 2 cups (500 ml)
6 dried ancho chiles
1 tablespoon (15 ml) olive oil
1 large shallot (about 3 ounces [90 g]),
roughly chopped
1 garlic clove, chopped
1 jalapeño, seeds removed, roughly chopped
¼ cup (50 ml) white wine
1 cup (250 ml) chicken stock
¾ teaspoon (4 ml) salt
2 tablespoons (30 ml) honey
1 tablespoon (15 ml) lime juice
Reconstitute chiles: place them in a bowl, and pour
boiling water over them so that they are completely
covered. Invert a plate to cover bowl, keeping the
chiles submerged. Allow the chiles to sit until they
soften, about 30 minutes to an hour. Once soft,
remove all seeds and stems, and reserve.
In a 3½-quart (3.3 L) sauté pan, heat the olive oil
over medium heat. Add shallot, garlic, jalapeño, and
a small pinch of salt. Stir and sauté until softened
and slightly browned, about 5 minutes. Stir in
reserved chiles and heat through for about a
minute. Stir in white wine. Scrape any bits that are
clinging to the bottom of the pan. Allow wine to
reduce to almost nothing. Add the chicken stock,
bring to a boil and then reduce to a simmer for
about 10 to 15 minutes.
Place contents of pan into the blender jar and add
remaining salt, honey, and lime juice.
Place cover with blending stick on the blender jar.
Secure the cover tightly with a dishtowel and your
hand. Press On and blend on high for 30 to 40
seconds. Press Off once it is smooth. Serve chile
sauce immediately or keep in refrigerator for up to
a week.
Nutritional information per ¼-cup (50 ml) serving:
Calories 49 (30% from fat) • carb. 7g • pro. 1g •
fat 2g • sat. fat 0g • chol. 0mg • sod. 275mg •
calc. 10mg • fiber 0g
ROMESCO SAUCE
This sauce of Spanish origin is delicious
served with grilled chicken, vegetables,
or even grilled seafood.
Makes about 2 cups (500 ml)
3 tablespoons plus 1 teaspoon (5 ml) extra
virgin olive oil
4 medium tomatoes (about 5 ounces [145 g]
each), sliced in half
1 large sweet red bell pepper (about 7 to 8
ounces [210 - 240 g]), sliced in half
1 shallot (about 2 ounces [60 g]) unpeeled
3 garlic cloves, unpeeled
1 cup (250 ml) white bread cubed
(about 1” [2.5 cm] cubes, crust removed)
1
⁄
3
cup (75 ml) roasted almonds,
roughly chopped
½ teaspoon (2 ml) paprika
2 tablespoons (30 ml)sherry vinegar
2 tablespoons (30 ml) sherry
¼ cup (50 ml) chicken or vegetable stock
½ teaspoon (2 ml) kosher salt freshly
ground black pepper
Preheat oven to 425°F (220°C).
Lightly coat a baking sheet with 1 tablespoon
(15 ml) of olive oil and place the tomatoes, pepper,
shallot, and garlic cloves on it. Roast for about 35
to 40 minutes until all vegetables are blistered and
soft. Place the pepper in a small mixing bowl and
seal tightly with plastic wrap (leave for about 30
minutes). Remove and discard skins and seeds
from tomatoes and skins from both shallot and
garlic. Reserve.
When the vegetables are almost cool, heat
1 teaspoon (5 ml) of olive oil in a 3½-quart (3.3 L)
sauté pan over medium heat. Toast the bread cubes
gently until slightly golden, about 3 minutes. Stir
in roasted tomatoes, shallot, and garlic and heat
gently.
Remove skins and seeds from pepper and roughly
chop. Stir pepper in with the almonds and paprika
and heat for about 1 minute. 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 bring to a boil. Reduce to simmer for
about 4 to 5 minutes.
Place contents of pan into the blender jar plus the
remaining 2 tablespoons of olive oil, salt, and
pepper. Place cover with blending stick on the
blender jar. Secure the cover tightly with a dish-
towel and your hand. Press On. Blend on high for
20 seconds.
Press Off once it is smooth, and adjust seasonings
accordingly.
Serve immediately or place in container to store in
refrigerator for up to one week.
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