Recipe: Fire Food and drink - Cleveland 19 News Cleveland, OH

Recipe: Fire Food and drink

1/3 cup unsalted butter

3 cups white onion, small dice

2 tbsp celery, small dice

1/4 cup fresno pepper, small dice

1 tbsp kosher salt

1/4 cup garlic, minced

3 tbsp ginger, minced

1 pinch saffron

1 1/4 tsp cumin, toasted, ground

1 3/4 tsp coriander, toasted, ground

1 pinch black pepper, toasted, ground

1 pinch cayenne pepper

1 tsp green cardamom pod, toasted, ground

1 pinch cinnamon, ground

1 pinch cloves, toasted, ground

1 pinch nutmeg, ground

1 pinch ginger, ground

2 1/2 tsp tumeric, ground

3/4 tsp fenugreek, toasted, ground

1/2 cup white wine

1 1/2 cup canned tomatoes, puree, strained

1 3/4 cup vegetable stock

1/4 cup cashews, toasted, chopped

7 tsp brown sugar

2 tbsp lemon juice

1 1/4 cup heavy cream

Over medium-high heat, melt butter in small pot, add onions, and salt. Stirring occasionally, sweat until translucent(about 5 minutes). Add ginger, garlic, and cook for 1 minute. Add celery, fresno peppers, and sweat until tender(about 5 minutes). Add spices, and cook for 5 minutes until aromatic. Deglaze with wine, and reduce by half(about 5 minutes). Add tomato puree, and cook, stirring often for 2 minutes. Add vegetable stock, cashews, and brown sugar. Cook until cashews are tender and sauce has reduced(30 minutes). Add lemon juice and heavy cream off the heat, blend, and strain. Serve with white or brown rice.

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