Pimiento Puree Food

PIMIENTO CHEESE SPREAD

Steps:

• Puree 1/3 cup sliced pimientos (drained) in a blender or food processor until smooth. Transfer to a large bowl. Add 3 cups finely grated sharp cheddar and beat with a mixer until combined. Beat in 1/4 cup mayonnaise.

CREAM OF PIMIENTO SOUP

Steps:

• Place the pimientos, with the juice, in the container of an electric blender.
• Process until smooth, stopping once to scrape down the sides.
• Set the pimiento mixture aside.
• Melt butter in a heavy saucepan over low heat.
• Add flour& stir until mixture is smooth.
• Cook for 1 minute, stirring constantly.
• Add chicken broth& half and half gradually to flour mixture, and continue cooking over medium heat, stirring constantly, until broth mixture is thickened and bubbly.
• Stir in the reserved pimiento puree, onion, salt& hot sauce.
• Cook over low heat, stirring constantly, until thoroughly heated.
• Sprinkle each serving in the middle with about 1/2 tsp.
• fresh chopped parsley.
• Makes 3 3/4 cups, enough to serve 4.

PIMIENTO PUREE

Steps:

• Put asparagus, pimientos and skim milk in a blender; process until smooth.
• Pour into a saucepan and heat about 5 minutes.
• Pour into 2 glasses.
• Garnish with lemon slice and asparagus spear.

PIMENTO SAUCE

Steps:

• Heat oil in a medium saucepan over moderate heat. Cook shallots and mushrooms until golden. Add garlic and tomato paste and saute. Add wine, turn heat to high, and reduce by half. Add brown stock and reduce again by a quarter. Whisk in pimento puree. Break butter into small pieces and whisk into sauce until smooth. Adjust seasonings and strain through a fine sieve. Serve warm with lamb.

POACHED COD WITH SPINACH AND PIMIENTO-CAYENNE PUREES

Steps:

• In a blender purée the pimiento with the cayenne, season the purée with salt, and reserve it in a bowl. In a saucepan cook the spinach with the water clinging to its leaves over moderate heat, covered, until it is wilted, transfer it to the blender, cleaned, or a food processor, and purée it with 2 tablespoons water. In the pan heat the spinach purée with the butter over moderately low heat, stirring occasionally, until the butter is melted and keep the purée warm, covered.
• In a heavy saucepan large enough to hold the cod in one layer combine the cod with enough salted cold water to cover it by 1 inch, bring the water to a simmer, and in it poach the cod, covered, at a bare simmer for 5 to 6 minutes, or until it is just flakes. Divide the spinach purée between 2 plates, spoon dollops of the pimiento purée onto the spinach purée, and swirl them decoratively into the spinach purée. Transfer the cod with a slotted spatula onto the purées.