coulis

First, the French dish coulis is an it, not a they.

To make the coulis, preheat the oven to 200 degrees.

Cool until warm, then slice and serve with tomato coulis.

Heat until coulis is reduced to the thickness of heavy cream, about 5 minutes.

Try serving it with a raspberry coulis or summer berries.

Raspberry coulis, for example, is especially popular with poached apples.

But the tomato coulis was thick enough to become marinara sauce.

A good seafood choice is poached salmon with tomato coulis.

For a less fattening topping, a coulis of fresh fruit can be used.

The whole is surrounded by a zesty orange coulis - a true tour de force.

Coulis - essentially, vegetables run through a blender - are cooked only briefly.

If desired, put raspberry coulis on each serving plate.

"That's the way we have to be thinking about our advertising," Ms. Coulis added.

Besides, the chunky tomato basil coulis in the center of the plate was ice cold.

To prepare coulis: In a medium saucepan over low heat, warm olive oil and add onion.

His poached lobster is sweet, too, served with a passion fruit coulis.

A sweet corn coulis gives the dish a plain-speaking American appeal.

"We go all out with the Twinkie and put some four-berry coulis on the plate," he said.

Fruit coulis are most often used on desserts.

Goat cheese and red pepper coulis put a contemporary spin on the fried green tomatoes.

Slice each tuna steak, arrange on coulis and serve.

Grilled swordfish, one night's special, was enhanced by a savory red pepper coulis.

The equally intense fresh fruit coulis was almost superfluous.

So was the fine mussel risotto surrounded by a vivid red pepper coulis.

Recipes in many French cookbooks suggest using coulis as a sauce on a variety of foods.