Roasted-Vegetable and Wine Sauce: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Makesabout 6 cups

Active time:30 min
Start to finish:4 hr

November 2007

This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with red wine and plenty of herbs and aromatics.

1 large leek (white and pale green parts only), halved lengthwise
5 carrots, quartered
1 head garlic, separated into cloves and peeled
2 red bell peppers, quartered
1 lb plum tomatoes, halved
1 fennel bulb, stalks discarded and bulb quartered
2 large onions, quartered
2 tablespoons olive oil
1 cup boiling water
1/2 oz dried porcini mushrooms (1 cup)
1 (4-inch) piece celery
4 parsley stems
1 large thyme sprig
8 black peppercorns
2 Turkish bay leaves or 1 California
1 cup dry red wine
4 qt water
1/2 cup sun-dried tomatoes (not packed in oil; 1 1/2 ounces)
1/2 stick unsalted butter
1/3 cup all-purpose flour

Equipment:

cheesecloth; kitchen string

Roast vegetables:

Preheat oven to 450°F with rack in middle.
Wash leek halves (see Cooking Tips) and pat dry.
Toss leek, carrots, garlic, bell peppers, plum tomatoes, fennel, and onions with oil, then spread in a 17- by 14-inch roasting pan and roast, stirring occasionally, until well browned and tender, 1 1/4 to 1 1/2 hours.

Soak porcini and make bouquet garni while vegetables roast:

Pour boiling water over porcini in a bowl and soak until softened, 10 to 20 minutes.
Meanwhile, wrap celery, parsley stems, thyme sprig, peppercorns, and bay leaves in a piece of cheesecloth and tie with string.
Lift out porcini, squeezing excess liquid back into bowl, and rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl.

Make stock:

Transfer roasted vegetables to a 6- to 8-quart pot and add wine to roasting pan, then deglaze pan by boiling, scraping up brown bits, 1 to 2 minutes. Add wine to vegetables in pot along with water (4 quarts), porcini and soaking liquid, bouquet garni, sun-dried tomatoes, and 2 teaspoons salt. Bring to a boil, then simmer, uncovered, until stock is reduced to about 6 cups, about 2 hours. Pour through a fine-mesh sieve into a large bowl, pressing firmly on and then discarding solids.

Make sauce:

Melt butter in a 3-quart heavy saucepan over medium heat and whisk in flour, then cook roux, whisking, 3 minutes. Add stock in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until slightly thickened, about 10 minutes. Season with salt and pepper.

Cooks’ notes:

Stock can be made ahead and cooled, uncovered, then chilled, covered, 1 week or frozen in an airtight container 1 month.
Sauce can be made 2 days ahead and chilled, uncovered, until cool, then covered. Reheat before using.

Recipes by Ruth Cousineau

Photograph by Romulo Yanes