ROASTED POBLANO-SAGE-BOURBON SAUCE

2 large roasted poblano peppers, peeled, seeded and chopped
4 cloves roasted garlic, peeled and chopped
1 cup chicken stock
1 cup heavy cream
1/2 cup madeira
1/4 cup bourbon
1/4 cup fresh sage leaves, chopped
1 tsp dried tarragon
salt and pepper
2 T unsalted butter

Mix all together except butter, bring to a boil and reduce by 2/3. Emulsify in a blender or food processor, then strain, return to heat and add butter.

WATERCRESS/FENNEL SAUCE

Adding some old recipes from a website I haven't updated in years....this one is from 2001

2 cups watercress ends, chopped
1/3 cup fennel ends, chopped
10-12 fresh sage leaves, rough chopped
1 large garlic clove, smashed and minced
salt and pepper

Saute above in about 1/4 cup butter till wilted. Add the juice of 1/2 lemon, 1/2 cup white vermouth and 1 cup chicken broth. Bring to a boil and simmer till almost all liquid has evaporated.

Emulsify in a blender or food processor, whisk in an additional 1T butter and 1/2 cup heavy cream.

I served it over chicken breasts which were pounded thin, floured, dipped in egg wash, breaded with a mixture of bread crumbs, grated parmesan and Penzeys Herbes de Provence then pan fried in olive oil and butter. I flamed them at the end with a little brandy because the kids love it when I set their food on fire

CSA Share - currants

We get a bi-weekly CSA share from Jen-Ehr Farms and last week there was a pint of currants in it. For some reason I've never tasted or used currants before, so I did some digging and finally decided to make a savory sauce for a pot roast that we had gotten from the Sun Prairie Farmers Market on Saturday. I didn't really measure things, but it turned out nicely. Not exactly low carb, but use in moderation.

1 pint red currants
1 T lemon juice
2T sugar
1/3 cup Port wine
1 cup beef stock (I used the liquid from the pot roast)
1-2T heavy cream
1 t dijon mustard
1 t horseradish
1T unsalted butter

Place the red currants in a small pot with water to cover. Add the sugar and lemon juice and boil till the liquid reduces and is syrupy. Cool and strain through cheesecloth to remove solids. You should have a couple of tablespoons of liquid left.

Reduce the port wine to syrup consistency. Add the currant reduction and the beef stock. Reduce slowly till it coats the back of a spoon and has a glossy sheen. Add the mustard, horseradish and cream to taste. Finish with butter.