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I like to think of romesco sauce as Spain’s answer to pesto. The tomato and roasted bell peppers lend sweetness, almonds give it a nutty richness, bread provides texture, and smoked paprika and cumin round it all out with a subtle smokiness. This version was adapted from this recipe, featured in Bon Appetit. This vegan sauce can be served alongside non-meat mains, like tempeh, seared tofu, or grilled cauliflower steaks; drizzled over charred spring or green onions for a vibrant side dish; or combined with pasta cooking water for a luxurious pasta sauce. I decided to entertain the carnivore inside of me and serve it with breaded chicken cutlets.

1 medium tomato, rough chop (I used a grilled, peeled tomato leftover from a recent “grill night”)
1 1/2 roasted red bell peppers, rough chop
1 clove garlic
1/4 cup whole wheat breadcrumbs, or torn stale bread
2/3 cup slivered almonds, toasted
1 Tbsp smoked paprika
Pinch cumin
Kosher salt and freshly ground black pepper
3 Tbsp extra-virgin olive oil

1. Combine all ingredients, except for olive oil, in a food processor and whirl until mostly smooth.
2. Drizzle in the olive oil while the food processor is running. Add water to thin, if desired.

photo (1)

Notes: absolutely lovely, but I admit that I didn’t do a good job of recording exact ratios. The above was recorded from memory, and I will need to retest to recreate results.

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For our final official weekend of summer (I know, I know–this post is a bit late), my dad visited and made this Bon Appetit recipe. I had made my own version into something I called Quick Tomato Chive Jam, and it’s so good I have to revisit.

Goodbye, summer. Goodbye, summer tomatoes.

photo (34)

2 tsp vegetable oil
1 small onion, medium dice
1 tsp kosher salt
1/2 tsp black pepper
2 cloves garlic, minced
1 Tbsp paprika
1 tsp cumin
1 tsp chili powder
11 oz ketchup
1-2 chipotles in adobo, plus 1-2 Tbsp adobo sauce
2 Tbsp brown sugar
2 Tbsp Worcestershire sauce
1/4 cup low-sodium soy sauce
1/2 cup apple cider vinegar
2 Tbsp whiskey, bourbon, rye, etc.

1. Heat oil in a saucepan over medium heat.
2. Add diced onion to the oil and sweat, stirring occasionally. Season with salt and pepper.
3. Add the garlic to the pan and cook until fragrant, about 1 minute.
4. Add paprika, cumin and chili powder to the pan and cook for another minute, stirring constantly.
5. Add the ketchup, chipotle, brown sugar, Worcestershire and soy sauces, vinegar and whiskey.
6. Cook for 1 hour over low heat, stirring frequently.

sweet chipotle bbq sauce