Roasted Red Pepper and Leek Sauce
Chef's note: This is a somewhat unusual use for leeks and sherry vinegar. The peppers add a roasted and sweet flavor, the sautéed leeks are also sweet and creamy, and the vinegar has a mild bite. The sauce is colorful and perfect for croquettes, vegetables, or even fish.
Preheat the oven to 400 degrees.
Brush the red peppers with olive oil and roast them in the overn until the skin is black and charred, about 5 to 7 minutes. The peppers can also be roasted over an open flame, such as a gas burner. Using tongs, carefully hold the pepper about an inch away from teh flame and gently rotate it until it is charred all over, about 2 minutes per side. Whichever method you use, immediately place the roasted peppers in a closed paper bag for about 10 minutes to cool. When cool, remove the peppers' skins, stems, and seeds.
Sauté the leeks and garlic in 1/4 cup of olive oil until the leeks are soft and wilted. Scrape the leek mixture into a food processor and add the peppers and salt. Puree while slowly adding the vinegar adn milk until the sauce is the desired consistency and well blended.
Makes about 3 cups
-6 red bell peppers
-1/4 cup olive oil, plus additional for roasting peppers
-2 large leeks, chopped
-5 cloves garlic
-2 teaspoons salt
-1/4 cup sherry vinegar
-2 to 2 1/2 cups milk, cream, or buttermilk (use soy milk for vegan version)