Roasted-Vegetable and Wine Sauce |
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Prep Time: 30 Minutes Cook Time: 210 Minutes |
Ready In: 240 Minutes Servings: 6 |
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This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with red wine and plenty of herbs and aromatics. Ingredients:
1 large leek (white and pale green parts only), halved lengthwise |
5 carrots, quartered |
1 head garlic, separated into cloves and peeled |
2 red bell peppers, quartered |
1 pound plum tomatoes, halved |
1 fennel bulb, stalks discarded and bulb quartered |
2 large onions, quartered |
2 tablespoons olive oil |
1 cup boiling water |
1/2 ounce dried porcini mushrooms (1 cup) |
1 (4-inch) piece celery |
4 parsley stems |
1 large thyme sprig |
8 black peppercorns |
2 turkish bay leaves or 1 california |
1 cup dry red wine |
4 quart water |
1/2 cup sun-dried tomatoes (not packed in oil; 1 1/2 ounces) |
1/2 stick unsalted butter |
1/3 cup all-purpose flour |
Directions:
1. Roast vegetables: Preheat oven to 450°F with rack in middle.
2. Wash leek halves and pat dry.
3. Toss leek, carrots, garlic, bell peppers, plum tomatoes, fennel, and onions with oil, then spread in a 17- by 14-inch roasting pan and roast, stirring occasionally, until well browned and tender, 1 1/4 to 1 1/2 hours.
4. Soak porcini and make bouquet garni while vegetables roast: Pour boiling water over porcini in a bowl and soak until softened, 10 to 20 minutes.
5. Meanwhile, wrap celery, parsley stems, thyme sprig, peppercorns, and bay leaves in a piece of cheesecloth and tie with string.
6. Lift out porcini, squeezing excess liquid back into bowl, and rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl.
7. Make stock: Transfer roasted vegetables to a 6- to 8-quart pot and add wine to roasting pan, then deglaze pan by boiling, scraping up brown bits, 1 to 2 minutes. Add wine to vegetables in pot along with water (4 quarts), porcini and soaking liquid, bouquet garni, sun-dried tomatoes, and 2 teaspoons salt. Bring to a boil, then simmer, uncovered, until stock is reduced to about 6 cups, about 2 hours. Pour through a fine-mesh sieve into a large bowl, pressing firmly on and then discarding solids.
8. Make sauce: Melt butter in a 3-quart heavy saucepan over medium heat and whisk in flour, then cook roux, whisking, 3 minutes. Add stock in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until slightly thickened, about 10 minutes. Season with salt and pepper.
9. Cooks' notes: · Stock can be made ahead and cooled, uncovered, then chilled, covered, 1 week or frozen in an airtight container 1 month. · Sauce can be made 2 days ahead and chilled, uncovered, until cool, then covered. Reheat before using.
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