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I’ve long been a fan of More Than Gourmet, the Ohio based company that, years ago, created a diverse line of classic gluten-free glaces, demi-glaces, broths, and stocks. They understood that “gluten-free” was not just a fad, and they were the first American company to actually produce and market gluten-free items in this category. In fact, they were way ahead of the gluten-free frenzy we’re now seeing in the marketplace (as other food companies that didn’t “get it” before, play catch up).
With the start of cooler weather, cold-weather cooking, and the upcoming holiday season, I thought you might be interested in hearing about their newest product. They’ve created three delicious low sodium broth concentrates in their new “Kitchen Accomplice” line: beef, chicken, and vegetable. I did a side-by-side taste test of their concentrates with two other well-known, gluten-free, store-bought broths (one organic and one non-organic), and all I can say is “Wow”! The More Than Gourmet concentrate made a broth that tasted fresher, and more like the real thing, than any of the others. Remarkably, even the vegetable concentrate (which is vegan), made a broth that tasted more like homemade than the other two products. It really is the best tasting not-homemade vegan broth I’ve been able to buy at a grocery store to date.*
Their concentrates come in a little squeeze bottle that can make a full 28 cups of broth. The beauty is that you can make 1/2 cup at a time by squeezing 1/2 teaspoon of it into water. It is also relatively less expensive than broths that come in paper containers and cans. When you don’t have a refrigerator or freezer full of homemade stock or broth, this product is a great convenience, especially for recipes when you only need a little bit to finish off a pan sauce. But the broth is so good, that I can easily see using it for stews, casseroles, quick gravies, braising meats, and even a last minute soup.
I used it this weekend to make up a yellow pepper coulis laced with chipotle pepper that I served with grilled fish We liked the coulis so much that we ended up drizzling it over the oven roasted vegetables and the sweet potatoes. But if you’re not wild about the taste of chipotle pepper, you can make the coulis without it, or add some other flourish you like even better. Recipe below.
*I asked More Than Gourmet for a list of stores that sell Kitchen Accomplice and they said that it can be found at Wegmans, Whole Foods, Price Choppers, Key Foods, Wakefern-Shop Rites, Woodmans, among others. I’ve also seen it on Amazon.
And don’t forget to check out my newly updated Classes and Events page. If you’re in the central Pennsylvania area on Sunday, November 9, come say hello when I speak the Gluten-Free Expo at Penn State. I’ll also be doing two new classes at Kings Cooking Studio in central New Jersey in January and February.
Yellow Pepper Chipotle Coulis
1 tablespoon extra virgin olive oil
1/3 cup finely chopped shallots
2 cups chopped sweet yellow peppers (remove seeds and membranes)
1/2 chopped canned chipotle pepper, (remove seeds)
1 cup vegetable broth (or chicken broth)
1 tablespoon olive oil, heavy cream or non-dairy heavy cream
Salt and freshly ground pepper
- Heat 1 tablespoon olive oil in a heavy, medium saucepan over medium high heat. Add shallots and sauté until tender. Add yellow pepper, chipotle pepper and vegetable stock; turn heat to high and bring to a boil. Cover pot and turn down heat to low. Simmer for 20 minutes and remove from heat.
- Place yellow pepper mixture in blender and puree until smooth. Pour back into saucepan and boil until reduced to 1 to 1 1/4 cup (depending on the water content and flavor quality of the peppers). Stir in olive oil or heavy cream. Add salt and freshly ground pepper to taste. Can be prepared one day ahead.
Store in tightly sealed container in refrigerator for up to four days or freezer for up to three weeks.
©2014 by Annalise Roberts