Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/17/84; site mhuxt.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxt!evans From: evans@mhuxt.UUCP (crandall) Newsgroups: net.cooks Subject: Pasta Sauces, No Tomatos Message-ID: <1172@mhuxt.UUCP> Date: Sun, 29-Sep-85 17:37:51 EDT Article-I.D.: mhuxt.1172 Posted: Sun Sep 29 17:37:51 1985 Date-Received: Mon, 30-Sep-85 03:18:21 EDT Organization: AT&T Bell Laboratories, Murray Hill Lines: 47 Subject: Pasta sauces, no tomatoes Newsgroups: net.cooks Distribution: net Ed Giobbi's sweet red pepper sauce ( N.Y. Times w minor variation) 4 very red, unblemished sweet red peppers >= 1 pound ~ 1 pound onions, peeled 1/4 c. olive oil 1 Tbs minced garlic < 1/2 tsp hot pepper 2 c fresh or canned chicken broth salt, pepper to taste 1/4 c finely chopped fresh basil (have used home-frozen in pinch) Core peppers & discard core, veins & seeds. Coarsely chop. Coarsely chop onions. Heat oil in large, deep casserole & add peppers. Cook, stirring about five minutes. Add onions, garlic, & hot pepper and cook, stirring, about 2 minutes. Add broth, salt & pepper. Cover & cook 15 minutes. Blend solids thoroughly in food processor. Return to liquid in casserole & bring to boil, cooking about 2 minutes. Stir in basil & serve. Mushroom Sauce (from a Pierre Franey sauce for poultry) 1Tbs butter 2Tbs minced shallots (can substitute white of scallion, some onions) 1/2 pound fresh mushrooms, thinly sliced juice of 1/2 lemon salt & freshly ground pepper to taste 1/4 c dry white wine (we like sake) 1 c fresh or canned chicken broth 1 c heavy cream Heat butter in saucepan & add shallots. Cook briefly till wilted. Add mushrooms & lemon juice & cook, stirring, till mushrooms give up liquid. Add salt & pepper & continue cooking till most of the liquid has evaporated. Add wine & broth & cook over high heat till most of liquid has evaporated. Turn down heat. Add cream & cook 5 minutes. Enjoy, Sukie Crandall Brought to you by Super Global Mega Corp .com