Assessments - 3, GPA: 3.7
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Place cloves of garlic in the centre of a 12-inch (30.5 cm) square of foil, drizzle with 1 teaspoon (5 ml) of the olive oil and toss to coat. Wrap the foil around the garlic and fold or crimp to seal. Roast until garlic is tender, about 1 hour. Cool slightly before using. (Garlic may be roasted ahead, and will keep in a resealable container for 5 days in the refrigerator.) While the garlic is roasting, heat remaining olive oil with butter in a 33.4-quart (4.1 L) saucepan over medium heat. Add the onion, carrot, and celery. Reduce heat to low, cover loosely and cook until vegetables are tender but not browned, 8 to 10 minutes. Stir in the stock, water, potatoes, herbes de Provence, and roasted garlic. Raise heat and bring to a boil. Reduce heat to medium low and simmer, loosely covered, until potatoes are tender, about 20 minutes. Turn off heat and let stand for 2 to 3 minutes. Insert the Cuisinart® Smart Stick® into the saucepan, making sure the protective guard is submerged. Blend, using an up-and-down motion, moving the blender slowly throughout the saucepan, until well combined, smooth, and no visible pieces of vegetables remain, about 1 to 11.2 minutes. Add half-and half, salt and pepper. Insert the hand blender and blend for an additional 15 to 20 seconds. Serve hot. Garnish with chopped fresh parsley if desired. Nutritional information per serving (made with evaporated fat free milk): Calories 54 (29% from fat) • carb. 6g • pro. 3g • fat 2g • sat. fat 0g • chol. 1mg • sod. 420mg • calc. 67mg • fiber 1g SAUCES Sweet Red Pepper Coulis This multi-purpose sauce is great for chicken, fish, crab cakes, and pastas. Makes 21.2 cups (625 ml) 1 tablespoon (15 ml) olive oil 1 medium yellow onion, peeled, roughly chopped 6 cloves garlic, peeled and smashed 3 medium red bell peppers (about 6 ounces each), roughly chopped 1.2 teaspoon (2 ml) kosher salt 1.4 teaspoon (1 ml) freshly ground pepper 1 sprig of fresh thyme 1.4 cup (50 ml) dry white wine 1.4 cup (50 ml) chicken stock Heat the olive oil in a 21.2-quart (2.3 L) saucepan over medium-low heat. Add the onion, garlic, red pepper, salt, pepper and thyme, and stir to coat. Reduce heat to low, cover loosely and cook until vegetables are softened, but not browned, about 15 to 20 minutes. When vegetables are soft, add wine. Raise the temperature so that the wine comes to a boil. Reduce the wine until about 1 tablespoon (15 ml) remains. Add stock and bring to a boil. Reduce heat to medium-low 12 and simmer for about 10 minutes. Insert the Cuisinart® Smart Stick® into the saucepan, making sure the protective guard is submerged. Blend, using an up-and-down motion until ingredients are smooth and well combined, about 30 to 45 seconds. Nutritional information per 1.2-cup (125 ml) serving: Calories 41 (33% from fat) • carb. 5g • pro. 1g • fat 2g • sat. fat 0g • chol. 0mg • sod. 148mg • calc.13mg • fiber 1g Green Chile Sauce This sauce is excellent served with your favourite Mexican dish, or use it as a base for a delicious southwestern stew. Makes 21.4 cups (550 ml) 11.2 pounds (750 g) Anaheim or green New Mexican chiles 1 tablespoon (15 ml) unsalted butter 1 small onion (approximately 31.4 ounces [92 g]), cut into 1-inch (2.5 cm) pieces 1 large clove garlic, peeled and smashed 1 jalapeno pepper (approximately 1.2 ounce [15 g]), cut in half, seeds and stem removed, cut into 1-inch (2.5 cm) pieces 1 tablespoon (15 ml) unbleached all-purpose flour 11.2 cups (375 ml) chicken stock 3.4 teaspoon (4 ml) kosher salt Preheat oven to 450°F (232°C). Place peppers on a baking sheet and roast until very dark and skin is coming away from the peppers, about 30 minutes. Place roasted peppers in a mixing bowl and cover with plastic wrap in order for the skins to loosen, about 15 minutes. Remove skin and seeds from chiles. Place a 31.2-quart (3.3 L) saute pan over medium heat and add the butter. When butter is hot and bubbling, add the onion, garlic and jalapeno mixture and saute for about 4 to 5 minutes, until softened but not browned. Stir in roasted chiles and cook for another minute. Add flour and stir and cook for 2 minutes. Add stock and bring to a boil. Add salt and reduce to a simmer for about 25 minutes. Insert the Cuisinart® Smart Stick® into the saucepan, making sure the protective guard is submerged. Blend, using an up-and-down motion until ingredients are well combined, about 30 to 60 seconds, until the sauce reaches desired consistency. Nutritional information per 1.4-cup (50 ml) serving: Calories 39 (35% from fat) • carb. 5g • pro. 1g • fat 2g • sat. fat 1g • chol. 3mg • sod. 476mg • calc. 59mg • fiber 1g 13 Rustic Tomato & Roasted Red Pepper Sauce A great sauce for pasta. Makes about 5 cups (1.25 L) 2 teaspoons (10 ml) extra virgin olive oil 1 onion (5 to 6 ounces [145 - 170 g]), peeled and cut into 1.2-inch (1.25 cm) pieces 1 carrot (2 ounces [60 g]), peeled and cut into 1.2-inch (1.25 cm) pieces 1 rib celery, trimmed and cut into 1.2-inch (1.25 cm) pieces 2 cloves garlic...