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
It is quite possible to prove the history of recipes way back into distant history, certainly as far as pharonic Egypt, and maybe further still. Having said that, mostly, these ancient records were just very simple pictorial instructions for preparing food.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, is a collection of ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. As our culinary historical trip moves to more modern times there were some books which were published in the 1300s ; a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, they are nothing to do with the spicy food that appears on menues today, but rather descriptions of the types of food served to the rich and powerful of the period. In the 15th century, people returning from the crusades brought us a variety of foods and spices from Arab countries, such as parsley and basil. These new spices and herbs was responsible for a surge in manuscripts on cookery, some of which still exist in academic collections. Over the next few centuries, the rich and powerful families of Wesstern Europe strove to serve up the most extravagent meals, and as a consequence, cooks and their recipe collections were highly sought after. Even so, it was during the 1800s that cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, trying out, and publishing popular recipes of the day. By the arrival of the twentieth century, cookery books were greatly in demand as a result of more people being able to read, more free time and disposable income. The introduction of television brings us TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chipotle Cream Sauce recipe.
