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1
Combine the ancho and water in a small bowl and let stand 30 minutes.
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2
Drain well, reserving the soaking liquid.
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3
Remove the seeds and stems and puree in a food processor with the garlic, cilantro and 1/2 cup of the liquid, adding more if needed.
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4
Melt the butter in a medium or large nonreactive saucepan over medium heat.
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5
Saute the celery, carrot and onions until the celery and carrot are tender and the onions are translucent, about 7 minutes.
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6
Add the peppercorns and continue cooking 2 more minutes.
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7
Add the port, red wine, cranberry juice concentrate, ancho puree, sugar and stock, stirring constantly and making sure to scrape the bottom of the pan.
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8
Cook until the mixture is reduced by half, strain, season to taste with salt and pepper and fold in the blackberries.
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9
12 scallions 1/4 cup olive oil Salt and freshly ground pepper 16 new potatoes, quartered 1 head roasted garlic 1 stick unsalted butter, softened
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10
Preheat oven to 450.
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11
Brush scallions with some of olive oil and season with salt and pepper to taste.
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12
Place on a sheet pan and roast for 10 minutes.
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13
Remove from the oven and coarsely chop.
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14
Toss the potatoes with the remaining olive oil and sprinkle with salt and pepper.
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15
Roast until just a bit overcooked but not brown.
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16
As soon as they come out of the oven, place the potatoes in a large mixing bowl, add the garlic, scallions, and butter.
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17
Smash with a potato masher to achieve a rustic texture, not smooth.
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18
Season with salt and pepper.
