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re: TD.com Recipes and Recipe Book Thread
Posted on 9/12/12 at 11:21 am to FalseProphet
Posted on 9/12/12 at 11:21 am to FalseProphet
quote:
Damn. 6 Pages into this thread and Winkface never gave a single shout out to the original creator of books 1-3: lsutiger_08 (the precursor to FalseProphet)
In fact, the entire format is still the same as my original book, including the cover page. Thanks for updating it on my extended vacation, but isn't a little acknowledgment warranted?
You were discussed, but Chicken cleaned out this thread a few times when it was updated, I believe. We were hanging while you were away and the thread was long and burdensome, but thanks for originating it and the book. Thanks to Wink for picking it up and keeping it updated.
1
Posted on 9/12/12 at 11:36 am to Gris Gris
Roasted Red Bell Pepper Coulis
½ oz olive oil
3 large red bell peppers, roasted, peeled and small diced
1 tsp chopped garlic
1.5 oz chopped onion, small diced (or you can use shallot in place of the onion and garlic)
3-4 oz white wine
6 oz veg or chick stock
Salt and white pepper to taste.
Heat oil and sweat onions and garlic until tender
Deglaze pan with white wine. Add peppers and stock. Bring to a simmer and cook about 15 minutes.
Puree half or all in blender until smooth. Add back to pan and season to taste. Will keep in fridge about 2 weeks.
*If you want a creamier version, add a little cream. This is the healthier version.
½ oz olive oil
3 large red bell peppers, roasted, peeled and small diced
1 tsp chopped garlic
1.5 oz chopped onion, small diced (or you can use shallot in place of the onion and garlic)
3-4 oz white wine
6 oz veg or chick stock
Salt and white pepper to taste.
Heat oil and sweat onions and garlic until tender
Deglaze pan with white wine. Add peppers and stock. Bring to a simmer and cook about 15 minutes.
Puree half or all in blender until smooth. Add back to pan and season to taste. Will keep in fridge about 2 weeks.
*If you want a creamier version, add a little cream. This is the healthier version.
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