Ingredient :
1/4 Pound Red Bell Peppers
2 Shallots -- Roughly Chopped
1/4 Cup Water
1/4 Cup Sugar
1 Teaspoon Dried Thyme
1/2 Teaspoon Salt -- Or To Taste
2 Drops Tabasco Sauce -- Or To Taste
1/4 Cup Lemon Juice -- Freshly Squeezed
To Serve: -- Small Arugula Leaves With Stems
Preparation Method :
1. Coat pepper skins with oil, broil on a foil lined baking sheet skin side up, for 10 minutes or until charred. Enclose completely in the foil for 10 minutes. Peel and discard the skin, seeds and ribs.
2. In a small saucepan bring water to boil, whisk in sugar to dissolve then puree in food processor with roasted peppers, thyme, salt and Tabasco until smooth. Add lemon juice, pour mixture into a shallow pan or dish and freeze until firm. Puree again in processor then freeze again.
3. Chill serving plates in freezer.
4. When ready to serve make quenelles by forming tapered oval shapes using 2 tablespoons transferring the mixture from one spoon to the other until it resembles a carrot shape. Put on a chilled plate, add arugula leaves to resemble tops of carrots and serve.
Makes approximately 3/4 cup (Serves 4 - 6 two to three-tablespoon servings)
Per Serving (excluding unknown items) :
50 Calories;
trace Fat (1.0% calories from fat);
trace Protein; 13g
Carbohydrate; 1g
Dietary Fiber; 0mg
Cholesterol; 215mg
Sodium.
Exchanges :
0 Grain(Starch);
1/2 Vegetable;
0 Fruit;
0 Fat;
1/2 Other Carbohydrates.
Source : "www.finedinings.com"
Formatted by : Chupa Babi
* Exported from MasterCook *
