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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