Ingredients
12 dried chipotle chiles -
1 tsp shallot - minced
1 stemmed
1/2 tsp garlic - minced
1 stick unsalted butter (1/2
1 cup dry white wine
1 cup)
2 cup whipping cream
1/2 cup onion - diced
1/2 tsp cornstarch dissolved in 2
1 tbsp fresh rosemary - minced
1 tsp water
1 (40 min left), (h)elp
1 1/4 tsp freshly ground pepper
1 more?
Directions
Bring large pot of water to boil. Add chiles and boil until tender,
about 15 minutes. Drain, reserving 1/4 cup cooking liquid. Puree
chiles with 1/4 cup cooking liquid in blender. Strain through sieve.
Set aside. Melt butter in heavy large skillet over medium heat. Add 1
tablespoon chipotle paste, onion, rosemary, pepper, shallot and
garlic and stir 2 minutes. Add wine and boil until reduced by half.
Add (40 min left), (H)elp, More? cream and boil until reduced to thin
sauce consistency, stirring occasionally, about 10 minutes. Taste,
adding more chipotle paste if desire. Add cornstarch mixture and boil
1 minute, stirring constantly. (Can be prepared 1 day ahead. Cool
completely. Cover and refrigerate. Rewarm before using.) Makes 3-3/4
cups. Use with Crab Enchiladas with Chipotle Cream Sauce. Recipe from
Sonora Cafe, Los Angeles, California. Source: Bon Appetit - April,
1988 Converted by MMCONV vers. 1.10
Recipe By :
Servings: 1 servings
Chipotle Cream Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce; Vegetable
The History of Recipes
Academics have tracked the existance of recipes far back into ancient history, in truth as far back into history as pharonic Egypt, and potentially, even further back. However, these, old records were just very simple pictorial recipes for meal preparation.
During Roman times around 25BC a roman called Apicius created a collection of documents which described recipes enjoyed by the Romans. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, entrees and desserts, a very modern way of dining. Aspicius tells us how the chefs of Roman times were skilled in the use of many aromatic flavors, including a few that will be familiar to modern cooks such as thyme, fennel and dill. During the succeeding few hundred years, the rich and powerful families of the West tried to serve up the most extravagent meals, and as a consequence, the best chefs and their recipe collections increased in prestige. Nevertheless, it wasn`t until the 1800s that cookery and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and publishing popular recipes of the day. By the arrival of the 1900s, cookery books are increasing in popularity as a result of more people being able to read, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Chipotle Cream Sauce recipe.
