About This Blog

This is, as the title indicates, my kitchen notebook (the header is actually a scanned image of the cover of a notebook that I started using about 25 years ago and the background is a stained page from that book). I am not a professional recipe writer. If you try any recipe here, please keep that in mind, these recipes have not been tested by an independent tester. The "recipes" are often not even really recipes but rather a list of ingredients that I've noted after preparing a dish on the fly that I thought came out well. Perhaps I've also added some instructions, but I rarely keep accurate track of what I've done in terms of time or temperature, I've just noted to the best of my memory (feeble) what I did.

Please feel free to take some inspiration from here, but on the other hand, please give credit where it is due. I also welcome any constructive comments that you might have if you are inspired to try a recipe. Questions are welcome, but keep in mind that I may not remember specifics. The dishes do evolve over time...

Thank you and enjoy!

Red Pepper and Hazelnut Sauce (Romesco)

Romesco sauce is a fabulous accompaniment to nearly anything off the grill - meat, fish, poultry, or vegetables. The sauce is also great on pasta or slathered in a sandwich. It makes a great dip too.

1 1/2 cups (12 oz.) roasted red peppers (jarred or frozen work well)
1/4 cup hazelnuts, roasted and skinned
2 cloves garlic, peeled
2 tablespoons sherry vinegar
1 tablespoon coarsely chopped fresh rosemary
1 tablespoon fresh marjoram or Italian oregano
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon red pepper flakes or hot paprika to taste
1/2 cup extra virgin olive oil, use part hazelnut oil for extra nutty flavor

Process all the ingredients except the oil in a food processor or blender until the hazelnuts are finely ground. Stop the machine and scrape down the sides. With the machine running, pour in the olive oil in a steady stream. The sauce should have the consistency of thick salad dressing. Taste and add more salt if desired. The sauce stores well in the refrigerator but will thicken when cold. Bring it to room temperature before serving or warm the sauce gently by stirring it in a stainless-steel bowl set over simmering water. Don't overheat the sauce or the oil will separate.

Makes about 2 1/4 cups.

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