CHEF JOHN ASH

John Ash: Cooking One on One:
Private Lessons in Simple, Contemporary Food
from a Master Teacher

"Teaching has come to be the thing I love most in life..." Chef John Ash

Red Bell Pepper, Tomato and Chipotle Sauce

Makes about 3-1/2 cups

• 2 large (1-1/4 pounds) red bell peppers
• 2 tablespoons olive oil, divided
• 1 small (1 cup) chopped onion
• 1 tablespoon chopped fresh garlic
• 1 cup canned diced tomatoes in juice
• 1/2 teaspoon honey or sugar, or to taste
• 2 teaspoons chipotle in adobo, or to taste
• 1 - 2 cups rich vegetable or chicken broth
• Salt and freshly ground pepper

Cut the peppers in half and discard seeds and stems. Rub lightly with 1 tablespoon olive oil and place cut side down on a baking sheet and roast in a preheated 400 degree oven for 15 minutes or until flesh is soft and skin is lightly browned. Cool, remove skins, chop pepper and set aside.

In a small sauté pan, heat remaining tablespoon olive oil over moderate heat and add onion and garlic. Sauté and stir until soft and just beginning to brown, about 5 minutes.

Add roasted peppers, onion mixture, tomatoes, honey, chipotles and 1 cup broth to a blender and puree until very smooth. Thin consistency with additional stock if desired. Season to your taste with salt and pepper. Can be stored covered and refrigerated for up to 5 days.

Cookbooks Authored by Chef John Ash
Winner of the Julia Child "Cookbook of the Year" from the IACP One of California's foremost chefs, in association with Fetzer Vineyards, celebrates the bounty of the garden and the vine with a collection of more than 300 recipes that pay magnificent tribute to fresh and healthy high-flavor food--plus a a helpful--and fun--approach to testing and evaluating wines. Color photos.	Winner of the 2005 James Beard Foundation Award John Ash: Cooking One-on-One: Private Lessons in Simple, Contemporary Food from a Master Teacher	American Game Cooking: A Contemporary Guide to Preparing Farm-Raised Game Birds and Meats Game farms have made exotic fowl and meats widely available to the non-hunter, and this is an excellent resource for those who want to cook on the wild side. From boar-based borscht to roast lacquered duck with muscat-tamarind sauce, the recipes contained herein are delicious.

"It's the process of cooking that's so much fun — the bonus is that you get something at the end to eat." Chef John Ash

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• Simple Sauces that are (shhhhhh!) Delicious and Healthy! (article)
  
  
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(Chef John Ash)