red bell pepper cream sauce

this chicken might actually be happier in death than it ever was in life.

you know the story of cinderella, right?  the poor beautiful mistreated girl sweeps and cleans the fireplace day in and day out while her hideous, spoiled, terrifying step sisters gallivant around the town.  and when prince charming shows up, the step sisters know that he’s after cinderella, because she is beautiful and kind and hardworking, but they butt in anyway and try to cram their nasty ill-fitting feet into her magical glass slipper.

what does this have to do with sauce?  i’ll tell you.

green bell peppers are the step sisters.  they are freaking everywhere, and honestly they just aren’t that good.  they aren’t sweet, they aren’t tangy, and they butt in all the time trying to steal the glory of the dish.  they make themselves available in the grocery store in the hopes that you, in order to save a little bit of money, will settle for second best.

which makes red bell peppers our main character.  sweet, unique, delicate, and loveable.  sure, they are a little more expensive, but that is because they are classy and delicious.  and the color.  don’t even get me started on the color.  you will understand my unhealthy obsession once you make this sauce once or twice.

as the french tell us, if an ingredient is delicious by itself, it must by definition be even more delicious if you make it into a sauce.

you’ll need:

  • a red bell pepper
  • a quarter of an onion
  • 4 cloves of garlic
  • heavy whipping cream
  • white wine
  • chicken stock
  • black pepper
  • salt
  • olive oil
  1. mince your garlic and onion, and add them to a frying pan with a little bit of olive oil.  let them sautée for one or two minutes.
  2. seed and core the pepper.  the easiest way to do this is to cut off the top and bottom, and run your knife point-first down the veins of the pepper.  one quick pull and the core and seeds should come right out.  dice the pepper nice and small, and throw it in with the garlic and onions.
  3. stir the sautée, making sure that nothing burns.  burned garlic is the last thing you want this early in the sauce making game.
  4. add enough chicken stock to cover, which will probably be about a cup.  bring to a boil, and then reduce to medium-high heat.  allow the mixture to simmer until about half of the liquid has evaporated.  by now, your garlic, onions, and peppers should be soft.
  5. add a splash or two of white wine and continue to simmer for a minute or two.  add salt and pepper to taste, and then add about a liberal amount of heavy whipping cream.  again, it should be around a cup, maybe a little less.
  6. reduce over medium-high heat while stirring.  the addition of heavy whipping cream predisposes your sauce to burning if left alone, so make sure to keep the sauce moving all the time.  simmer until half of the liquid has evaporated (again).
  7. move the sauce to a food processor or blender and pulse until smooth.  the color most likely will not come out red.  instead, it will end up a beautiful shade of carroty orange, so don’t be surprised.
  8. shock the taste buds of your dinner guests.  because it is both creamy and tangy, this sauce is best while it is still hot.  it goes great on fish (especially white fish like mahimahi and flounder) and chicken.  while i haven’t yet tried it, i’m sure it would complement steak nicely as well.

makes enough sauce for 2 or 3 meals.

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