Viking VSM700SG Use and Care Manual - Page 34

Red Pepper Coulis, Raspberry Coulis, Tomato Coulis

Get Viking VSM700SG PDF manuals and user guides View all Viking VSM700SG manuals
Add to My Manuals
Save this manual to your list of manuals

Page 34 highlights

RED PEPPER COULIS 2 T olive oil 1 tsp garlic minced 3 T onion minced 3 red bell peppers small dice 5 oz white wine TT salt TT pepper 5 oz chicken stock (broth can work) Makes about 1 pint • Heat oil in a large sauté pan, add the onion, garlic, and bell pepper sauté until soft (be careful not to burn the garlic or onion) • Deglaze the pan with the wine and add some of the chicken stock and let simmer for about 15 minutes season with salt and pepper • Place in the blender and mix thoroughly until smooth • Strain through a fine strainer or cheesecloth • Use the rest of the chicken stock to adjust the viscosity of the sauce RASPBERRY COULIS 2 pounds of raspberries 1 cup of sugar Enough water to almost cover raspberries (about 1 1/2 cups) 1 oz Grand Marnier Makes about 1 pint • Place raspberries, sugar, and water in a pot and begin simmering (about 35 minutes) • Once soft add mixture to the colander/sieve and allow the machine to mash and release the juices of the raspberries • Place back in the pot and reduce until desired consistency (usually until coats the back of a spoon) • Strain mixture through a fine strainer or cheese cloth, add the liqueur and refrigerate TOMATO COULIS 2 T olive oil 2 tsp garlic minced 3 T onion minced 1-pound roma tomatoes small dice 3 oz red wine 1 tsp fresh oregano minced TT salt 34

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
  • 30
  • 31
  • 32
  • 33
  • 34
  • 35
  • 36
  • 37
  • 38
  • 39
  • 40
  • 41
  • 42
  • 43
  • 44
  • 45
  • 46
  • 47
  • 48
  • 49
  • 50
  • 51
  • 52
  • 53
  • 54
  • 55
  • 56
  • 57
  • 58
  • 59
  • 60
  • 61
  • 62
  • 63
  • 64
  • 65
  • 66
  • 67
  • 68
  • 69
  • 70
  • 71
  • 72
  • 73
  • 74
  • 75
  • 76
  • 77
  • 78
  • 79
  • 80
  • 81
  • 82
  • 83
  • 84
  • 85
  • 86
  • 87
  • 88
  • 89
  • 90
  • 91
  • 92
  • 93
  • 94
  • 95
  • 96
  • 97
  • 98
  • 99
  • 100
  • 101
  • 102
  • 103
  • 104
  • 105
  • 106
  • 107
  • 108
  • 109
  • 110
  • 111
  • 112
  • 113
  • 114
  • 115
  • 116
  • 117
  • 118
  • 119
  • 120
  • 121
  • 122
  • 123
  • 124
  • 125
  • 126
  • 127
  • 128
  • 129
RED PEPPER COULIS
2 T olive oil
1 tsp garlic minced
3 T onion minced
3 red bell peppers small dice
5 oz white wine
TT salt
TT pepper
5 oz chicken stock (broth can work)
Makes about 1 pint
• Heat oil in a large sauté pan, add the onion, garlic, and bell pepper
sauté until soft (be careful not to burn the garlic or onion)
• Deglaze the pan with the wine and add some of the chicken stock
and let simmer for about 15 minutes season with salt and pepper
• Place in the blender and mix thoroughly until smooth
• Strain through a fine strainer or cheesecloth
• Use the rest of the chicken stock to adjust the viscosity of the sauce
RASPBERRY COULIS
2 pounds of raspberries
1 cup of sugar
Enough water to almost cover raspberries (about 1
1
/
2
cups)
1 oz Grand Marnier
Makes about 1 pint
• Place raspberries, sugar, and water in a pot and begin simmering
(about 35 minutes)
• Once soft add mixture to the colander/sieve and allow the machine
to mash and release the juices of the raspberries
• Place back in the pot and reduce until desired consistency
(usually until coats the back of a spoon)
• Strain mixture through a fine strainer or cheese cloth, add the liqueur
and refrigerate
TOMATO COULIS
2 T olive oil
2 tsp garlic minced
3 T onion minced
1-pound roma tomatoes small dice
3 oz red wine
1 tsp fresh oregano minced
TT salt
34