Text 29410, 98 rader
Skriven 2015-07-26 04:55:44 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1667
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roasted-Vegetable & Wine Sauce
 Categories: Vegetables, Wine, Mushrooms, Herbs
      Yield: 6 servings

      1 lg Leek; white, pale green only
           - halved lengthwise
      5    Carrots; quartered
      1    Head garlic; separated in
           - cloves, peeled
      2 lg Red bell peppers; quartered
      1 lb Plum tomatoes; halved
      1    Fennel bulb; stalks
           - discarded, bulb quartered
      2 lg Onions; quartered
      2 tb Olive oil
      1 c  Boiling water
    1/2 oz Dried porcini mushrooms
      1    (4") piece celery
      4    Parsley stems
      1 lg Thyme sprig
      8    Black peppercorns
      2    Turkish bay leaves
           +=OR=+
      1    California bay leaf
      1 c  Dry red wine
      4 qt Water
    1/2 c  Sun-dried tomatoes; NOT
           - packed in oil
      4 tb Unsalted butter
    1/3 c  All-purpose flour

  EQUIPMENT: cheesecloth; kitchen string

  ROAST VEGETABLES: Preheat oven to 450+.F/230+.C with rack in
  middle.

  Wash leek halves and pat dry.

  Toss leek, carrots, garlic, bell peppers, plum tomatoes,
  fennel, and onions with oil, then spread in a 17- by
  14-inch roasting pan and roast, stirring occasionally,
  until well browned and tender, 1 1/4 to 1 1/2 hours.

  Soak porcini and make bouquet garni while vegetables
  roast: Pour boiling water over porcini in a bowl and soak
  until softened, 10 to 20 minutes.

  Meanwhile, wrap celery, parsley stems, thyme sprig,
  peppercorns, and bay leaves in a piece of cheesecloth and
  tie with string.

  Lift out porcini, squeezing excess liquid back into bowl,
  and rinse to remove any grit. Pour soaking liquid through
  a sieve lined with a dampened paper towel into another
  bowl.

  MAKE STOCK: Transfer roasted vegetables to a 6 to 8 quart
  pot and add wine to roasting pan, then deglaze pan by
  boiling, scraping up brown bits, 1 to 2 minutes. Add wine
  to vegetables in pot along with water (4 quarts), porcini
  and soaking liquid, bouquet garni, sun-dried tomatoes, and
  2 teaspoons salt. Bring to a boil, then simmer, uncovered,
  until stock is reduced to about 6 cups, about 2 hours.
  Pour through a fine-mesh sieve into a large bowl, pressing
  firmly on and then discarding solids.

  MAKE SAUCE: Melt butter in a 3 quart heavy saucepan over
  medium heat and whisk in flour, then cook roux, whisking,
  3 minutes. Add stock in a stream, whisking constantly to
  prevent lumps, then bring to a boil, whisking. Reduce heat
  and simmer, whisking occasionally, until slightly
  thickened, about 10 minutes. Season with salt and pepper.

  COOKS' NOTES: +. Stock can be made ahead and cooled,
  uncovered, then chilled, covered, 1 week or frozen in an
  airtight container 1 month.

  +. Sauce can be made 2 days ahead and chilled, uncovered,
  until cool, then covered. Reheat before using.

  Ruth Cousineau

  Gourmet | November 2007

  Yield: Makes about 6 cups

  MM Format by Dave Drum - 21 November 2013

  Uncle Dirty Dave's Archives

MMMMM

... Global warming related to the alarming increase in pizza ovens

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)