Romesco Sauce

My husband is OBSESSED with this sauce, so much so that I have to make a weekly batch.  The recipe is from Tyler Florence and can be found at http://www.foodnetwork.com/recipes/tyler-florence/oven-roasted-prawns-with-romesco-sauce-recipe/index.html

I'm reposting the recipe here so I can easily find it and let you know that even though the original recipe uses the sauce with prawns, I have found it especially delicious wiht artichokes or even with chicken.

For the artichoke usage, I cut off the bottoms to make them flat,  rinse them then boil in a large pot with lightly salted water and a few thin slices of lemon.  You don't need to fill the water all the way up, just until it covers about half of the artichokes.  Boil for about 40 minutes.

Now for the Romesco Sauce (again this is pulled directly from the Food Network's website, link above):

Ingredients:

•    3 tomatoes, halved
•    10 garlic cloves
•    2 slices crusty bread
•    1/2 cup whole almonds, with skin
•    1/2 cup pine nuts
•    1 roasted red pepper
•    1/2 cup red wine vinegar
•    3/4 cup olive oil
•    1 teaspoon paprika
•    2 teaspoons kosher salt

Preheat oven to 450 degrees F.

Arrange the tomatoes, garlic, bread, and nuts on a baking sheet; roast for 10 to 15 minutes.

Transfer to a food processor and pulse to roughly break up. Add the pimentos, vinegar, oil, and paprika. Pulse again until well combined, add salt. This sauce is best if allowed to rest so the flavors can meld (may be made a day in advance).

Refrigerate unused portion and use within 5 days.

Infused Olive Oils

I was at the meat market the other day (Olympic on W. Randolph in Chicago - I love that place) and I've noticed they've got a little collection of upscale olive oils that they're now selling.  I picked up some Rosemary & Basil infused EVOO.

So far I've made this dressing with it (and it was delicious):

• 1/8 Cup Lemon Juice (freshly squeezed if possible)
• 1/2 Cup Rosemary & Basil infused EVOO
• 1 garlic clove pressed

That's it!  Whisk that together and dress your salad.  So easy and so delicious.


I plan to also try the oil like this:

Preheat oven to 400 degrees

• Cut French bread on a diagonal into 1/2 inch thick pieces
• Bake in the oven until lightly toasted (about 5 minutes)
• Remove from oven and rub a whole garlic clove across the top of each slice of bread
• Sprinkle the infused olive oil over each slice of bread and top with freshly grated Parmesan cheese

The little toasts would make a nice accompaniment to a salad with the dressing listed above.