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RED PEPPER COULIS
2 T olive oil
1 tsp garlic minced
3 T onion minced
3 red bell peppers small dice
5 oz white wine
TT salt
TT pepper
5 oz chicken stock (broth can work)
Makes about 1 pint
• Heat oil in a large sauté pan, add the onion, garlic, and bell pepper
sauté until soft (be careful not to burn the garlic or onion)
• Deglaze the pan with the wine and add some of the chicken stock
and let simmer for about 15 minutes season with salt and pepper
• Place in the blender and mix thoroughly until smooth
• Strain through a fine strainer or cheesecloth
• Use the rest of the chicken stock to adjust the viscosity of the sauce
RASPBERRY COULIS
2 pounds of raspberries
1 cup of sugar
Enough water to almost cover raspberries (about 1
1
/2 cups)
1 oz Grand Marnier
Makes about 1 pint
• Place raspberries, sugar, and water in a pot and begin simmering
(about 35 minutes)
• Once soft add mixture to the colander/sieve and allow the machine
to mash and release the juices of the raspberries
• Place back in the pot and reduce until desired consistency
(usually until coats the back of a spoon)
• Strain mixture through a fine strainer or cheese cloth, add the liqueur
and refrigerate
TOMATO COULIS
2 T olive oil
2 tsp garlic minced
3 T onion minced
1-pound roma tomatoes small dice
3 oz red wine
1 tsp fresh oregano minced
TT salt
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