Roasted Vegetable Filled Crepes With Red Pepper Coulis Food

RED BELL PEPPER COULIS

Steps:

• Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.
• When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.

ROASTED-VEGETABLE FILLED CREPES WITH RED PEPPER COULIS

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, coat vegetables with olive oil. Add salt and pepper, to taste, and chopped garlic. Toss and place on baking sheet. Roast until very golden brown, about 20 to 30 minutes. Cool. Add cheese, parsley and basil.
• Sift flour, baking powder and salt and pepper together and slowly whisk in milk. If batter is still a little thick, dilute with a bit more milk. Heat a small saute pan and lightly oil it (or use spray). Place a small amount of batter (about 1/4 cup) and swirl it around in pan to cover bottom. When bottom is cooked, the edges will be a little brown. Remove and flip, then let cool on tray. Make 12 crepes.
• Melt butter; add flour, then chicken broth. Add red peppers and garlic. Simmer 30 minutes. Pour hot mixture into blender and blend until smooth to make red pepper sauce.
• Heat crepes in oven. Spoon filling mixture into center of each crepe; fold into a triangle shape. In hot saute pan, lightly saute until golden. Place 2 crepes per individual serving on each plate, ladle sauce on top. Garnish with chopped parsley.

RED PEPPER COULIS

Steps:

• Heat the oil in a large skillet over medium heat.
• Add the sweet red peppers and garlic and saute for 15 minutes, stirring occasionally.
• Mix in the vinegar and sugar.
• Add the red pepper flakes, salt and pepper to taste.
• Cook, uncovered, stirring occasionally, over medium heat for 15 more minutes.
• Stir in the tomatoes and basil; simmer for 10 more minutes.
• Serve hot.

RED PEPPER VINAIGRETTE FOR ROASTED VEGETABLES

Steps:

• For a Monday to Friday meal you can steam just one variety of vegetable and serve it before the soft-shell crabs. For a more elegant meal steam different vegetables (for their different colors) just until they are al dente; pat dry and set aside.
• To make the vinaigrette: In a blender or food processor, puree the red peppers, mustard, garlic, vinegar, olive, hazelnut and vegetable oils. Season to taste with salt and pepper. To serve, ladle some pepper vinaigrette on a plate; pose vegetables (or vegetables) in an attractive pattern over the top.

ROASTED RED PEPPER COULIS

Steps:

• Preheat oven to 400. (I use my toaster oven).
• Place peppers on a baking sheet and roast until all sides are blackened (about 25 minutes) turning occasionally.
• Cool peppers, lift off skins, then cut in half and core.
• In a food processor combine peppers, sun-dried tomatoes, olive oil, balsamic vinegar and basil leaves. Process until smooth.

SUMMER VEGETABLE CREPES

Steps:

• Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
• Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
• To roll crepes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crepes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crepe. Use the paper (or plastic) to help you gently roll the crepe around the filling. Place the crepe seam-side down on a dinner plate. Repeat with the remaining crepes and filling. Serve each crepe topped with 2 tablespoons of the reserved sauce and more chives, if desired.