Subject: Creole Sauce
From: Unicorn (unicorn@indenial.com)
Date: Tue Jul 24 2001 - 08:48:31 EDT
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F O O D F U N N Y
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Thanks to reader Stacie Wheeler for today's food funny:
It was an elegant dinner party and the hostess had left nothing to
chance - except that a little water had splashed on the marble floor.
When the waiter came into the dining room carrying the beautiful roast
suckling pig, he slipped and fell flat, sending the roast flying.
"Don't worry, Charles," said the hostess calmly across the table.
"Just take the roast back to the kitchen and bring out the other one."
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T O D A Y ' S R E C I P E
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There are an infinite number of variations on this sauce, and no two
are ever exactly alike. Part of the fun is using whatever you happen
to have on hand, but despite the variations on the theme, a good
Creole sauce is at least a little spicy - I make mine quite hot. Use
this sauce on any meat, poultry, or seafood, and consider keeping
some in the freezer for dressing up just about any last-minute kitchen
creation.
Creole Sauce
2 Tbs (30 ml) olive oil
1 medium onion, finely chopped
2 bell peppers (capsicum), seeded and finely chopped
3 ribs celery, finely chopped
1 small bulb fennel (anise), cored and finely chopped
3 - 6 cloves garlic, finely chopped
2 cans (15 oz, 425 g each) canned tomatoes
with the liquid
1 Tbs (15 ml) sugar
2 bay (laurel) leaves
1 tsp (5 ml) dried thyme
1 tsp (5 ml) dried oregano
Salt and freshly ground pepper to taste
Cayenne pepper to taste
Optional ingredients:
1/2 cup (125 ml) red wine
1/4 cup (60 ml) dry sherry
1/4 cup (60 ml) diced ham
1/4 cup (60 ml) chopped green olives
3 Tbs (45 ml) chopped capers
Heat the olive oil in a saucepan over moderate heat. Saute the onion,
bell peppers, celery, fennel, and garlic until tender but not brown,
about 5 minutes. Add the remaining ingredients and simmer uncovered
until the sauce has reduced and thickened, 45 minutes to 1 hour.
Makes about 3 cups (750 ml).
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