Tag Archives: coulis

Berry Coulis

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dirty spoonHere is a simple little recipe when you have a surplus of berries.  This time of year I make it with berries frozen from last summer’s bounty.  You can make it with one kind of berry but I like a mixture.  It keeps in the fridge for about a week but again in this house it’s gone before you know it! I like it mixed with yogurt for breakfast but it can be used as a sauce on ice cream, poached pears, pound cake or simply on its own.blueberry

BERRY COULIS

  • 6 cups of mixed berries: blueberry, strawberry and raspberry (frozen or fresh )
  • 1 cup sugar
  • 1 tablespoon cinnamon
  • 2 tablespoon fresh lemon juice
  • 1/2 teaspoon fresh cracked pepper
  • 1/4 teaspoon fine sea salt
  • 3/4 cup red winestrawberry

Stir all the ingredients in a saucepan.  Bring to a boil.  Reduce to a simmer and cook for 15 to 20 minutes.  Cool down to room temperature, serve or pack in a glass container and refrigerate until ready to serve.

berries in sugarNOTE:  For a refined sauce transfer the mixture into a fine mesh sieve, place over a large bowl and press all the solids until you end up with a smooth sauce and all you have left in the sieve are seeds and pulp.  Store and serve in the same way as above.berry coulis

From my kitchen to yours,

CK, la fille du boucheryogurt and coulis

Tomato Coulis

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tomatoesTomatoes will not be in season for another six or seven months.  As I look at the sleeping garden outside I dream of the taste of a freshly picked tomato – the classic taste of summer.  In the meantime I make do with what is available in stores.  Once in a while my local farm stand will have a basket of tomatoes at a reduced price, which are not as great as their August counterpart but are perfect for tomato coulis. The beauty of the recipe is that you can use tomatoes that are a bit “beat up”, cutting around the “bad” parts.  This tomato coulis keeps in the fridge for about 2 weeks and freezes beautifully – It involves simple ingredients cooked together and can make a perfect base for sauce.  It can also be used as followcutting tomatoes

  • substitute a cup of coulis in a recipe that calls for one chopped tomato in a soup or stew
  • add one tablespoon of tomato paste for every cup of coulis and reduce at a simmer for 15 minutes for a quick tomato sauce
  • puréed in a blender and use as a light sauce for fish or chickentomatoes on cutting board

TOMATO COULIS (makes about 10 cups)

  • 5 to 6 pounds tomatoes washed, cored, blemishes removed and chopped
  • 3 tablespoons olive oil
  • 3 medium onions chopped
  • 3 garlic cloves minced
  • 1 tablespoon sea salt
  • 1 tablespoon oregano
  • 1 tablespoon basil

Heat the oil in a large pot or dutch oven.  Add the onions and cook until soft, about 5 minutes.  Add the garlic, stir for a minute.  Add the tomatoes, salt and herbs.  Bring to a boil.  Reduce the heat to a simmer, cover and cook for 45 minutes.  Take the cover off and cook for another 15 minutes.  The coulis will be watery and thinner than a sauce.   Use immediately or cool down and pack in containers.photo-46photo-45

NOTE:  when I see tomatoes on sale or have a lot of tomatoes about to go bad that is when I make coulis and often use different kinds in the mix: cherry tomatoes, grape tomatoes, etc.  Instead of regular onions you can substitute leeks, red onions or shallots.

From my kitchen to yours,

CK, la fille du boucherpreserving tomatoes