Romesco Sauce, Part Deux, posted by Melinda

(image source)

To take advantage of our sweet peppers, here's a Romesco sauce that's almost entirely peppers, with just a bit of tomato.  We owe the recipe to Mariquita Farm, a California CSA (click here).

Romesco Sauce for Pasta, Crostini, or a Dip for Veggies

• 4 large roasted sweet peppers [any color, but preferably red or yellow]
• 1/2 cup toasted almonds
• 2 cloves garlic, peeled
• 1 ripe tomato [or a handful of ripe cherry or grape tomatoes]
• 2 thick slices from a baguette
• 1 tsp paprika [plain or smoked]
• 1/2 cup or less olive oil [the last time I made this, I substituted plain unsweetened soy milk for some of the oil, to make a less fatty sauce--you couldn't taste the difference--or at least we couldn't]
• fresh basil leaves to taste [or a tsp or so of dried basil if you're out of fresh]
• 2-4 tbsp sherry vinegar [or vinegar of your choice]
• salt/pepper to taste

Now comes the hard part:  puree everything in the blender. Enjoy!

Alton Brown's Tapenade, posted by Melinda

Tapenade is a French spread made largely of olives, though other things can be added to vary the flavor and texture. I'll provide links to other recipes. But this one would be good w/ Pan Bagnat.

Tapenade (source)

Alton Brown's Tapenade

• 8 oz pitted, mixed olives [or just use pitted Kalamatas]
• 2 anchovy fillets [if you don't eat anchovies, leave them out and definitely use Kalamatas or other salty olives]
• 1 small clove garlic, minced
• 2 tbsp capers
• 2 or 3 fresh basil leaves
• 1 tbsp fresh lemon juice
• 2 tbsp olive oil

Rinse the olives in cool water. Put all ingredients into a food processor and process, stopping to scrape down sides of bowl, until it becomes a coarse paste, ~1-2 min. That's it!

For a tapenade with no anchovies, click here.

For Roasted Eggplant Tapenade, click here.

For a roasted tomato and olive tapenade, click here.

Beer-Cheese Tomato Soup, by Melinda

Beer Cheese Tomato Soup (source)

Beer Cheese Tomato Soup--both the cheese & the soup sound incredible! Makes 4-6 servings.

Basic Beer Cheese

• 4 oz block sharp cheddar cheese, shredded
• 1/8 cup onion
• 1 clove garlic, peeled
• 1 tsp Worcestershire sauce [w/o anchovies, if you're a veg]
• 1 tbsp hot sauce (or to taste)
• 1/4 cup beer

Tomato Soup

• 1 tbsp olive oil
• 1/4 cup chopped onion
• 3 cloves garlic, peeled & minced
• 4 lbs tomatoes, cored & chopped
• 2 tbsp dried basil [or 1/4 cup chopped fresh basil]
• 1 tsp sugar
• 1/4 cup crushed red pepper
• 1 tsp salt
• 1/4 tsp black pepper

In small food processor, add the cheese, 1/8 cup onion, 1 clove garlic, Worcestershire, & hot sauce. Pulse till ingredients are blended. Pour in the beer & continue to pulse till it reaches a spreadable consistency. Set aside. [If you intend to make this on its own, w/o the soup, put it in a crock & refrigerate.]

In a soup pot, heat olive oil over medium-high heat, & add onion & garlic. Cook for 2-3 min, till onions soften. Add tomatoes, reduce heat, & simmer, stirring often, for 15 min. Once the tomatoes start to break down in the cooking, remove pot from heat. Use an immersion blender, or transfer in batches to a blender. Puree till smooth.  Stir in the basil, sugar, & red pepper. Add salt & black pepper to taste. Return to heat & simmer 2-3 min. Stir in beer cheese. Serve warm.  (source)