Monday, August 26, 2013

Deborah Madison's Romesco Sauce, reposted by Melinda

Deborah Madison's Romesco sauce (source)
This recipe is both vegetarian and vegan, yet hearty enough to accompany meat or other animal-protein mains. It's a Catalan variation on tomato sauce.

Deborah Madison's Romesco Sauce

  • 1/2 cup & 2 tbsp olive oil
  • 1 slice hearty country bread
  • 1/2 cup almonds, hazelnuts, or a mix, toasted (if using hazelnuts, peel them)
  • 3 cloves garlic
  • 1-&-1/2 tsp New Mexican or other ground red chile powder
  • 4 Roma [or other meaty tomatoes] tomatoes--they can be used fresh, grilled, or pan-roasted [each option will slightly affect the flavor of the sauce]
  • 1 tbsp chopped parsley
  • 1 tsp fresh thyme leaves, or a few pinches dried
  • sea salt
  • 1 tsp sweet or smoked paprika
  • 2 sweet red peppers [bell or Italian long], roasted, peeled & seeded [Melinda would roast and seed, but not peel]
  • 1/4 cup sherry vinegar
Warm 2 tbsp olive oil in small skillet. Add bread, turning it immediately so both sides are moistened with oil, then fry till golden and crisp. Grind toasted bread w/ toasted nuts in food processor till fairly fine. Add the garlic, chile powder, tomatoes, parsley, thyme, scant tsp of salt, paprika, and roasted peppers, and process till smooth. With processor running, gradually pour in vinegar & remaining 1/2 cup of oil. Adjust salt & spices to taste.  (source)

For a yummy vegan "app" for this sauce try this:
Kale, Potato, & Romesco (source)
Kale and Potato Mash with Romesco Sauce--Start by making the above Romesco sauce.  For the "Mash" part of it (this also is a Deb Madison recipe):
  • about a pound of Russet (baking) potatoes, peeled
  • 8 oz. yellow-fleshed potatoes [we have some from RHF], scrubbed
  • sea salt
  • 10-12 oz kale, any variety, stemmed & leaves chopped
  • 2 tbsp olive oil
  • fresh-ground black pepper
  • chopped parsley for garnish (optional)
Cut potatoes into similar-size chunks. Put them in a saucepan & cover with cold water. Bring to boil on high heat, add a generous pinch of salt, then reduce heat to medium or medium-low (barely bubbling); cook uncovered till potatoes are firm-tender when pierced w/ a knife. Add kale & cook for ~8 min, till potatoes are tender enough to mash & kale has wilted. Drain, reserving 1/3rd cup of the cooking water; transfer potatoes & kale to a mixing bowl. Add reserved water & oil & mash to a chunky texture. Taste for salt & season w/ pepper. Serve with sauce spooned atop the potato/kale mix, or alongside. Sprinkle w/ parsley (if using) before serving.  (Recipe is reproduced in the Washington Post [click here] and is from Madison's new cookbook, Vegetable Literacy [click here to see the book on Amazon].

Romesco sauce is also delicious with seafood, for example a lightly sauteed fish filet, or with shellfish. It also makes a good dip!

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