Friday, April 2, 2010

Michel Roux's Cucumber Coulis



When I got Michel Roux's book on sauces a few weeks back, I was a touch intimidated.  I mean this man is a genius! A true great. It seemed very technical. It seemed pro. It seemed to daunt me. I'd flip through and salivate but then think I don't know if I can do that. Luckily, last night, I finally got my shit together and, in the midst of breadless Passover, I made Roux's cucumber coulis and really jazzed up a matzoh dinner.

The recipe seemed easy enough - with just a handful of ingredients that I forgot to snap a photo of in their true states. But here's what things looked like as I started to blend them up with my stick blender. That's cucumber, red chile, parsley, and sage.



Yummy! Then I started streaming in some olive oil to smooth things out.



And here it is in it's finished state before I added it as that special something to dinner.



This took a total of about 90 seconds from start to finish - and it really sauced up a boring Pesach meal. Check it out.



Nova on matzoh never looked so good. I jarred the rest of it and plan on using it for the next few weeks atop some flaky white fish... in a tomato and basil salad.. and on crab cakes. Wait, is that Kosher?

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