Date: August 27th, 2011
Recipe: The recipe for the cream sauce came on our CSA newsletter with this week’s box:
2-3 poblano peppers (we had 5 and used them all)
1 Tbsp butter
3 cloves garlic, minced
black pepper to taste
1 cup white wine
1 cup heavy cream
salt to taste
Roast the peppers on your preferred device (grill, stovetop, oven) and let them sweat for 10 minutes after roasting. Remove the skin and seeds, and chop the peppers up, and set aside. Saute the garlic in the butter for a minute. Add black pepper and white wine and bring to a simmer and let it reduce down a bit. Add chopped peppers, heavy cream, and salt and let it simmer for 6-8 until thickened. Serve over pasta.
Modifications: We also grilled a couple chicken breasts while we were roasting the peppers and put some chicken into our sauce as well to give it a little protein.
Time to table: 40 minutes
Servings: 2 adult dinners, 1 toddler dinner, 1 lunch
Ben: Dislike
Erin: Dislike
Annie: Dislike
Notes: I was disappointed in this recipe. The sauce had decent taste, but it didn’t thicken up at all so it didn’t really stick to the pasta well. I’m going to have it for lunch tomorrow, we’ll see if cooling down thickens the sauce any. Not a bad way to use up five poblano peppers, but I think I would add some thickening agent next time. Annie didn’t seem interested at all in this, but with her you never know if it’s the food or her particular mood that night 
