No post yesterday as the boyfriend had a tummy bug and therefore could not eat, so I didn’t want to tempt him with my delicious cooking.. ha! Look at that pot.. isn’t it charming? Most miniature things are. Even though it looks like Le Cresuet, it’s not- it’s Nouvelle something or other.
Today I used some Ancho Chile (really cheap from the Asian/Latino Supermarket) to make a spicy tomato sauce. Dump some globs of goat cheese in it for a yummy lunch with crusty bread, or serve with salad for a dinner.
Baked Goat Cheese in an Ancho Chile Red Sauce
1 Ancho Chile
1/2 Cup Veg Broth
1/2 Small Onion
1 Clove Garlic
1 tbsp Olive Oil
1 tsp dried Parsley
1 tsp Thyme
1 tbsp Milk
3 tbsp Goat Cheese
1 tsp Parmesan
1 tbsp Cilantro
Deseed and devein the Ancho Chile. Slice into quarters and dry fry in a pan over low heat, pressing down on the chile with a spatula, only for a few mins, then remove and place in a bowl. Pour some boiling water over the chiles to cover them, and let them sit for about 30 mins.
In a sauce pan, bring water to a boil, add tomatoes and remove when they being to split. Skin the tomatoes and quarter them, set aside.
In a large frying pan, heat some olive oil over medium heat and add onions and herbs. Cook for 7 mins or so and add a clove of minced garlic. Cook for a few mins and add tomatoes, broth, and chile (diced up). Reduce until the sauce is thickened, remove from heat and add in a tbsp of milk. Add fresh cilantro and pour into a ramekin or really really cool mini french oven. Drop some goat cheese balls into the sauce, sprinkle parmesan on top, and cook (covered) in the oven for about 10 mins at 400, remove lid and broil another 5 mins. Garnish with fresh cilantro.