| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Swiss |
|
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Penne pasta; (or whatever you like best) |
| 1/2 |
c |
Butter or margarine |
| 1/2 |
c |
Flour |
| 1/2 |
c |
Sour cream |
| 1 |
c |
Whole milk |
| 1 |
c |
Shredded Jarlsberg Swiss cheese |
| 1/2 |
c |
Brie cheese |
| 1/2 |
ts |
Ground nutmeg |
| 1/2 |
ts |
White pepper |
| 2 |
tb |
Chile oil |
| 1/2 |
c |
Chopped onion |
| 1/4 |
c |
Minced garlic |
| 1/2 |
c |
Chopped tomato |
| 1/4 |
c |
Fresh minced jalapeno chiles |
| 1/4 |
c |
Fresh minced Thai chiles |
| 1/4 |
c |
Fresh minced cayenne chiles |
| 1/4 |
c |
Fresh minced habanero chiles |
| 1/4 |
c |
Fresh minced hot yellow wax chiles |
| 1 |
c |
Fresh chicken stock |
INSTRUCTIONS
SAUCE
STOCK PREPARATIONS
Prepare pasta in regular fashion. In a heavy skillet, heat oil and
saute' onion, garlic and chiles until soft. Add tomatoes and chicken
stock. Bring to a boil and allow to reduce to about half. Strain and
reserve both the stock and the veggies. In a sauce pan, melt the
butter, then added flour until butter has been absorbed and the flour
makes a paste. Transfer paste to the skillet used for the veggies and
add sour cream, milk and reserved veggie stock. Simmer until it
begins to thicken. Add cheese, continually stirring to allow even
melting. Add nutmeg, white pepper and about 1/4 cup of reserved
sauteed veggies and continue to simmer until it forms a thick cream.
Pour over the pasta and enjoy.
Posted to CHILE-HEADS DIGEST by "Goslowsky, George"
<gjgoslow@ingr.com> on Jul 23, 1999, converted by MM_Buster v2.0l.
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