Sun-Dried Tomato and Roasted Red Pepper Cream Sauce

By -
  • 1 tbsp (15 mL) olive oil
  • 3 cloves garlic, minced
  • 1/4 cup (60 mL) chopped drained oil-packed sun-dried tomatoes
  • 1/4 cup (60 mL) chopped roasted red peppers
  • 1/4 tsp (1 mL) hot pepper flakes
  • 1 cup (250 mL) whipping cream, (35%)
  • 2 tbsp (30 mL) sliced fresh basil

In saucepan, heat oil over medium heat; cook garlic until slightly golden, about 1 minute. Add tomatoes, red pepper and hot pepper flakes; cook, stirring occasionally, until fragrant, about 2 minutes.


Stir in cream; simmer until thick enough to coat back of spoon, about 5 minutes. Stir in basil.

Comments

Post a Comment

Popular posts from this blog

Pizza Dough

By -
2 (1/4-ounce) packages active dry yeast 4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting 2 cups warm water (105–115°F), divided 2 teaspoons salt MAKE DOUGH: Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.) Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough i...
Read more

"Light" Caesar Salad

By -
I'm not sure where the "light" comes from. But this was a really good classic Caesar dressing. We even had to resort to (haha) using powdered parmesan from the store and it was still classically good. 1/4   cup   (60 mL)  grated  Parmesan cheese 1/4   cup   (60 mL)  light mayonnaise 2   tbsp   (30 mL)  white wine vinegar 1   tbsp   (15 mL)  extra virgin olive oil 1   tbsp   (15 mL)  water 1   tbsp   (15 mL)  Dijon mustard 1   tsp   (5 mL)  Worcestershire sauce 1   clove garlic , minced 1   pinch   salt 1   pinch   pepper 8   cups   (2 L)  romaine lettuce , torn, 1 small head 1   cup   (250 mL)  prepared croutons 2   tbsp   (30 mL)  cooked  bacon , crumbled In jar, shake together Parmesan cheese, mayonnaise, vinegar, oil, water, mustard, Worcestershire sauce...
Read more