Poblano Cream Sauce

[Guest guest]

This is my favourite recipe for Poblano Cream Sauce. It is dairy and is

intended to feed at least 12 - so it needs modification for smaller amounts.

Also, I am sure it could be made pareve and still not suffer for taste

(smile) with the use of some non-dairy margarine or even olive oil. I use

vegetable stock made from scratch.

Adapted from It's All American Food by David Rosengarten (Little, Brown

2003).

 

Enough for 12 diners and one turkey

 

a.. 1/2 pound (2 sticks) plus 2 tablespoons unsalted butter (18

tablespoons altogether)

b.. 3 cups coarsely chopped leeks (about 2 large leeks)

c.. 3 cups coarsely chopped celery (about 3 ribs)

d.. 12 poblano chiles, seeded and coarsely chopped (about 3 pounds

altogether; you may substitute green bell peppers)

e.. 3 cups cilantro roots and stems, coarsely chopped (cut from about 6

bunches of cilantro), plus 1/4 cup finely minced cilantro leaves

f.. 1 cup plus 2 tablespoons flour

g.. 12 cups stock

h.. Pinch of nutmeg

i.. Tabasco green pepper sauce (optional)

1. Melt the butter in a large, heavy-bottomed pot over medium-low heat. Add

the chopped leeks and celery. Sauté for 5 minutes. Add the poblanos and the

chopped cilantro roots and stems. Sauté for 5 minutes. Add the flour,

stirring well to coat the vegetables. If the pot seems dry, add a little

more butter. Sauté the roux for 2 minutes.

 

2. Add the stock, stirring vigorously to blend well. Raise heat, bring

mixture to a boil, then let simmer for 30 minutes. The sauce should be a

medium-thick consistency.

 

3. Strain the solids out of the sauce, reserve them, and return sauce to

saucepan. Finely mince some of the solids until you have 3/4 cup. Return

those to the sauce and add the minced cilantro leaves. Stir well to blend.

Add the nutmeg and, if desired, a little Tabasco green pepper sauce. Taste

for seasoning and serve.