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Healthy Recipe: Romesco Sauce

FitSugar — Wed, 13 May 2009 11:00:00 -0700

If you're looking for a healthy, tasty, vegetable laden sauce to accompany with fish, veggies, or poultry, search no further. Try this easy Spanish inspired romesco sauce featuring roasted red peppers pureed with nuts, olive oil, and spices.

This sauce contains a handful of nutritional super foods, eating for your heart has never been so tasty. Pouring romesco over roasted or grilled asparagus is my favorite way to enjoy this sauce. As a snack, I dip toasted bread in the sauce. To see the recipe read more.

Romesco Sauce
Inspired by About: Spanish Food

Ingredients

1/2 cup almond slivers
1/2 cup toasted hazelnuts
5 cloves of garlic
6 inch piece of stale bread baguette
2 large ripe tomatoes
4 large red bell peppers
1/4 to 1/2 cup extra virgin olive oil
1/8 to 1/4 cup red wine or sherry vinegar to taste
1/2 teaspoon red pepper flakes
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon paprika
1/8 teaspoon or a pinch of cayenne pepper
salt and freshly ground black pepper to taste

Directions

Roast peppers and garlic on rimmed baking sheet six inches from flame of broiler on high. Rotate peppers as they char, about 3 to 5 minutes. When garlic is browned remove from pan to cool, this will likely be when peppers are only half roasted. Peel garlic once it is cool to the touch.
When peppers are charred evenly on all four sides, place in paper bag, or an insulated lunch box lined with paper towels, for 10 to 20 minutes so peppers steam cook in their own heat. Drain on a plate for 10 minutes before using.
Place almonds and hazelnuts into food processor and process until finely ground.
Spray medium skillet with olive oil cooking spray, or use teaspoon of olive oil, and sauté quartered tomatoes for five minutes.
Add tomatoes and torn bread to nuts and process.
Add peppers, garlic, and spices to food processor and mix well.
While the food processor is running, slowly drizzle olive oil and then vinegar; add more of either as needed. Salt and pepper to taste.

This recipe makes about 3 to 4 cups of sauce. I wish I could tell you if it freezes well, but I end up using all of it in two to three days.

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Soup's On: Mussel and Chorizo Soup

partysugar — Thu, 28 Feb 2008 11:43:31 -0800

I've been wanting to make a seafood soup for a while and when I came across this recipe for a mussel and chorizo soup in the current issue of Food & Wine magazine, I knew I had to make it.

Made with Spanish flavors, the combination of mussels and chorizo is excellent and the delicious broth - a fragrant blend of clam juice, cream, and saffron - requires extra bread for dipping.

Instead of purchasing the pricey imported Spanish chorizo, I used a less expensive, Mexican-style chorizo. I regretted this decision - the chorizo was very hard and didn't put out a lot of fat - and when I make this soup again I'll splurge on the Spanish chorizo.

Whatever chorizo you use, you'll need the recipe so read more.

Mussel and Chorizo Soup
From Food & Wine magazine

1/2 cup dry white wine
1 tbsp. finely minced shallots
3 pounds mussels, scrubbed and debearded
2 tbsp. extra-virgin olive oil
5 ounces dry chorizo, finely diced (about 3/4 cup)
2 medium carrots, finely diced
2 medium leeks, white and tender greens parts only, finely diced
1 small onion, finely diced
2 garlic cloves, minced
1 large plum tomato, finely diced
1/4 tsp. saffron threads, crumbled
3 cups low-sodium fish stock, clam juice, or chicken broth
1/2 cup heavy cream
Salt and freshly ground white pepper
1 tsp. chopped thyme

In a large, heavy pot, bring the wine with the shallots to a boil. Add the mussels, cover and cook over high heat until they open, about 5 minutes.
Strain the cooking liquid into a large bowl and reserve. Remove the mussels from their shells, reserving some unshelled for garnish, if desired.
In the large pot, heat the olive oil. Add the chorizo, carrots, leeks, and onion; cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Spoon off all but 3 tablespoons of the fat.

Add the garlic, diced tomato and saffron and cook over moderate heat until fragrant, about 4 minutes.
Add the fish stock and reserved mussel cooking liquid and bring to a boil. Simmer the soup over low heat for 30 minutes.
Add the cream to the soup and simmer over moderately high heat for 3 minutes. Season with salt and pepper.
Add the mussels and the thyme and simmer just until the mussels are heated through, about 1 minute.

Ladle the soup into bowls, garnish with the mussel shells and serve hot.

Serves 8.

Make ahead: the shelled and unshelled mussels and the chorizo soup can be refrigerated separately overnight.

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Theirs vs Mine: Crostini with Creamy Ricotta and Chorizo

partysugar — Fri, 20 Jun 2008 08:00:37 -0700

A couple weeks ago my dad surprised me with a gift of delicious Spanish chorizo. When he gave it to me, I knew exactly what dish I had to make: a crostini appetizer I saw in a recent issue of Food & Wine magazine. In the appetizer, a thick, crisp piece of sourdough is topped with pillows of creamy ricotta, spicy sautéed chorizo, and tangy balsamic red onion slices. Their version tops the hearty dish with frisee, but my local market didn't have any. No matter, it was still to die for! The recipe has you drain the ricotta overnight, but I didn't do that either. I simply drained it while I assembled the rest of the appetizer. The final dish is insanely good, next time I have to make it for dad! To take a look at how it's done, read more.

Crostini with Creamy Ricotta and Chorizo
From Food & Wine magazine

Ingredients

1 cup fresh ricotta cheese
3 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
Six 1/2-inch-thick slices of Italian peasant bread
2 small garlic cloves, 1 minced
1/4 small red onion, thinly sliced
6 tablespoons balsamic vinegar
1 small dry chorizo (about 3 ounces), thinly sliced
1 tablespoon chopped tarragon
1 tablespoon chopped parsley
1 small head of frisée, tender white and light green leaves only*

Directions

Put the ricotta in a fine sieve set over a bowl. Cover with plastic wrap and refrigerate overnight. Discard the liquid in the bowl.
Wipe out the bowl, add the thickened ricotta and stir in 1 tablespoon of the olive oil and season with salt and pepper.
Preheat a grill pan. Lightly brush both sides of the bread slices with oil and grill, turning once, until toasted, about 3 minutes. Transfer the toasts to a platter and rub them with the whole garlic clove.
In a small bowl, toss the red onion with 2 tablespoons of the balsamic vinegar and let stand for 10 minutes; drain the onion, discarding the vinegar.
Meanwhile, in a small saucepan, boil the remaining 1/4 cup of balsamic vinegar until reduced to 1 tablespoon, about 5 minutes.
In a medium skillet, combine the remaining 2 tablespoons of oil with the minced garlic, chorizo, tarragon and parsley. Cook over low heat, stirring occasionally, just until warmed through, about 5 minutes.
Spread the ricotta on the toasts and top with the warm chorizo. Garnish with the frisée and pickled onions. Drizzle with the reduced balsamic vinegar and serve.

Serves 6.

*My local grocery store was all out of frisée, so I simply omitted it from the recipe.

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2007's Best Food Cities Are...

partysugar — Wed, 26 Dec 2007 12:32:12 -0800

As part of our Best of 2007 coverage we asked you what the top foodie destinations in the US and the world were.

Your favorite US food city was New York City. However, we think our hometown, San Francisco - with its hundreds of restaurants, glorious farmer's markets, and innovative mixologists - is the best. This year, the city by the bay hosted the Fancy Foods Show and had several top chefs compete on reality TV.

Outside of the US, you picked Paris as your favorite foodie destination. While we love the French capital, this year it seemed that all things Spanish ruled. Famous for its luscious seafood, ground breaking chefs, and bubbly Cavas, we're dying to spend some time eating in Barcelona!

Source

Toxic Olive Oil Remains A Mystery

partysugar — Thu, 28 Jun 2007 01:38:30 -0700

On today's date, June 28, in 1988 the Spanish toxic olive oil trail ended after 15 months of investigation. In what is known as one of the worst records of food poisoning in history, an epidemic broke out in May of 1981. Hundreds of Spaniards fell severely ill with pneumonia like symptoms that doctors were unable to treat correctly. Although the judges concluded that the cause of the sickness was bad olive oil, there is much speculation about the epidemic which is commonly known as the Toxic Oil Syndrome. Doctors and government officials who believed it was not bad olive oil, but something else - like fertilizer contaminated tomatoes - were immediately fired from their positions.

The secrecy surrounding the epidemic, and the fact that the majority of breakouts were located near a US military base in Spain, lead many to think it was a conspiracy. This reminds me of the last year's spinach scare and makes me wonder, are you afraid of food poisoning?

Yummy Links: From German Beer to Pabst Blue Ribbon

partysugar — Fri, 18 Sep 2009 06:50:51 -0700

What you should know about German beer. - Chow
On Chez Pim's cookbook: What really is a foodie? - Eat Me Daily
Meet the revuelto, Spain's answer to scrambled eggs, but with more veggies and less eggs.- The Atlantic
The movie Julie & Julia doesn't translate well with the French.- The New York Times
There's nothing more simply delicious than spaghetti alla carbonara. - Serious Eats
Soul Food Farm recently experienced a crippling fire. Here's how you can help. - Eater SF
Reusable produce bags get rid of the need for plastic. - The Epi-Log
More and more hipsters are drinking PBR. - Grub Street

Source: Flickr User soylentgreen23

Yummy Links: From Top Chef's Finale to Spanish Chorizo

partysugar — Tue, 03 Nov 2009 06:50:08 -0800

The finale of Top Chef Vegas was recently filmed in Napa Valley. - Eater
The New Yorker get to know Los Angeles restaurant critic Jonathan Gold. - Grub Street NY
Ubuntu, Napa's vegetarian darling of a restaurant, may start serving meat. - SF Foodie
Thirteen individuals who are making waves in the food industry. - Chow
One Houston restaurant critic has dropped his anonymity. - Eat Me Daily
What your beer says about you. - Serious Eats
Spanish chorizo adds a richness and flavor to everything it touches. - The Epi-Log

Photo courtesy of Bravo

How to Grill Spanish-Style Sardines

partysugar — Mon, 10 Aug 2009 05:50:27 -0700

Pop into any beach bar along the southern coast of Spain and you'll find sardines on the menu. Fresh-caught sardines are a delicacy native to the region where they're served grilled, seasoned only with chunky salt crystals. Recently, I attended a barbecue where a Spaniard taught me how to make sardines. Read on for the procedure.

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Happy Hour: Peach and Mango Sangria

partysugar — Fri, 17 Jul 2009 16:00:02 -0700

Recently my parents hosted an impromptu barbecue. When I asked if I could make the specialty cocktail, my dad said, "nah, that's too much work." Then I politely reminded him that a specialty cocktail doesn't always involve muddling and exotic spirits. It can be as simple as a chilled sangria. Since sangria is my classic fall-back cocktail, he caved and let me experiment with a new mango-peach variation. Although the recipe doesn't require the sangria to be made in advance, I threw it together a few hours before the party to allow time for the flavors to blend. Choose peaches and mangoes that aren't too ripe, you want them to hold their shape when sliced. Beware: this sangria is wildly crowd-pleasing. I doubled the recipe, but ended up making four more batches throughout the night! To check it out, read more.

Mango-Peach Sangria
From Food & Wine

Ingredients

1/3 cup sugar
1/3 cup water
1 cup Grand Marnier
1 bottle Viognier
1 mango, chopped
2 peaches, cut into thin wedges
1/4 cup mint

Directions

In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold.
Stir in the Grand Marnier, Viognier, mango, peaches and mint and serve over ice.

Serves 4.

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Do You Purchase Ingredients in Foreign Countries?

partysugar — Thu, 16 Apr 2009 06:50:47 -0700

Every time I travel to Spain I make sure to stock up on Pimentón, spicy Spanish paprika. I also like to pick up saffron and canned tuna in olive oil. What items do you invest on while traveling?