Text 19932, 67 rader
Skriven 2012-01-15 12:43:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Sauces & Glazes 001
===========================
-=> Quoting Dave Drum to All <=-

 DD> A nice little collection / Chileheads mailing list

Indeed. Here's 5 in return:

I always wondered why people would add vodka to a tomato sauce and
then boil it off. This recipe offers a rationale...
                              
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     Title: Serious Eats Vodka Cream Sauce
Categories: Pasta, Sauces, Alcohol, Dairy
  Servings: 6

      2 TB butter 
    1/4 c  finely minced shallots 
      3 md garlic cloves, minced 
      1 TB tomato paste 
    1/4 ts crushed red pepper 
     28 oz can whole tomatoes,
           crushed by hand 
    1/3 c  vodka 
    1/2 c  heavy cream 
           Kosher salt to taste 

The main concept behind the sauce is the addition of vodka brings
out flavors in the tomatoes that are alcohol soluble, and with vodka
being a rather neutral liquor, it cooks off somewhat flavorless and
leaves behind a changed tomato sauce. This spicy, acidic sauce is
then tempered with heavy cream to create a rich, vibrant flavor in
the end. 

Melt butter in a medium saucepan over medium heat. Add in shallots
and cook until lightly browned, about 5 minutes. Stir in garlic,
tomato paste, and crushed red pepper and cook until fragrant, about
1 minute.

Remove pan from heat and stir in tomatoes and vodka. Return to heat
and simmer until alcohol cooks off, about 7 to 10 minutes, stirring
occasionally.

For a smooth sauce, transfer sauce to a jar of a blender and puree
until smooth. Pour back into saucepan.

Add in heavy cream and cook over medium heat until warmed through,
about 2 to 3 minutes. Season with salt to taste. Use immediately or
store in refrigerator for up to a week or in the freezer for up to 6
months.

Posted by Joshua Bousel


  From: Serious Eats                    
 
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Cheers

YK Jim


... "Any other problems I can reassure you about?"

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