Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Coulis: Tomato Coulis




Source of Recipe


Shire Inn, VT


List of Ingredients




1 3/4 pounds ripe tomatoes, peeled & seeded
1 Tablespoon olive oil
2 Tablespoons minced shallots
1 garlic clove, minced
1 teaspoon red wine vinegar
1 Tablespoon finely chopped fresh basil
Salt & freshly ground pepper, to taste (or 1 teaspoon dried, crumbled)


Recipe



Quarter & core tomatoes. Squeeze seeds & juice into sieve over small bowl, pressing to extract as much juice as possible. Discard seeds. Finely chop tomato pulp. Add to tomato juice. Heat olive oil in heavy large skillet over low heat.
Add shallots & garlic & cook until softened, stirring occasionally, about 5 minutes. Add tomatoes with their juice and boil until reduced to thick puree, stirring frequently, about 25 minutes. Stir in vinegar & basil. Season with salt & pepper. Serve with Asparagus Puffs (recipe below)

Asparagus Puffs
36 portions

3/4 pound asparagus, cut into 1" pieces
2 medium size leeks, white parts only, thinly slice & washed well
1 tablespoon chopped shallots
3/4 cup butter, melted
2 tablespoons chopped fresh parsley
4 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
1 teaspoon salt
1/2 pound Gruyere, grated
1/2 teaspoon freshly ground black pepper
2 ounces sliced almonds
1/2 teaspoon paprika
3 eggs
2 tablespoons chopped fresh mint
2 tablespoons fresh lemon juice
4 sheets of puff pastry, thawed if necessary

Blanch asparagus in large pot of boiling water for 3 minutes. Drain and pat dry. Sauté leeks with shallot in 1/4 cup of butter until transparent. Add to the bowl of asparagus. Add all other ingredients except remaining butter and puff pastry. Toss together. Preheat oven to 350 degrees. Coat a cookie sheet with melted butter. Lay 1 sheet of puff pastry on work surface and cut into thirds along the long side. Cut each third into thirds. Place 1 large tablespoon of the asparagus mixture along one half of a piece of puff pastry. Fold the pastry along its diagonal and seal the edges with the tongs of a fork. Butter the top and place on the cookie sheet. Bake 30 to 35 minutes until golden. Cool slightly.