Archive for the ‘Sauce/Gravy’

Classic Romesco Sauce

June 22, 2009 By: Megabeth Category: Other, Sauce/Gravy

Heads up: This recipe takes a little bit of work. (However, I have a small kitchen so I’m not sure if most of the labor came from me having to try to find counter space and or if it was truly a lot of steps.) This recipe requires broiling, roasting, mashing, soaking, toasting, blending, chopping and more. But, man, is the work worth it. The roasted goodness of the onion and tomatoes, the zing of the red wine vinegar and the smokiness of the ancho chilies creates a deeply flavored sauce. This sauce is so versatile that it is going to be poured over pasta, vegetables and anything else I find for the next week. I just need to remember to save enough to freeze so I can enjoy it at another time.

Classic Romesco Sauce
Madhur Jaffrey’s World Vegetarian

  • 2 medium onions, peeled but left whole
  • 8 to 10 large garlic cloves, unpeeled
  • 3 large very ripe tomatoes
  • 3 dried ancho chilies
  • 1/2 cup red wine vinegar
  • 5 tablespoons blanched slivered almonds
  • 6 tablespoons extra-virgin olive oil
  • 1 3/4 teaspoons salt

Turn on the broiler. Spread the onions garlic, and tomatoes on a baking tray lined with aluminum foil.

vegetable roasting for romesco sauce

Broil 4 to 5 inches from the heat for 5 to 7 minutes, turning the onions, garlic, and tomatoes as the outsides char. The garlic will get done first. Remove the garlic cloves and continue for another 10 minutes or so until the onions and tomatoes are also browned on all sides. Remove the tomatoes at this stage.

roasted garlic and tomatoes for romesco sauce

Reduce the oven temperature to 350 degrees and bake the onions for 25 to 35 minutes, or until they have softened all the way to the inside. Meanwhile, remove the stems and seeds of the ancho chilies by cutting the tops off and shaking out as many seeds as possible.

ancho chile for romesco sauce

Put the chilies in a small pot along with the vinegar and 1/4 cup of water and bring to a boil.

ancho chile for romesco sauce

Cover the pot, turn the heat down to low, and simmer for 5 minutes, or until all the chiles are soft. Turn the heat off. Let the ancho mixture sit, covered, for another 5 minutes, or until the peppers are very soft. Cool slightly in the liquid, then remove the peppers from the liquid and peel away the skin. (If the skin does not peel easily, leave it; it will come off later. ) Remove any seeds that are still clinging to the flesh. Save any vinegar left in the pot.

ancho chili for romesco sauce

Put the tomatoes and ancho chilies into a coarse sieve set over a bowl. Using your fingers or a wooden spoon, push out as much pulp as possible. Make sure you collect all the pulp on the underside of the sieve as well.

roasted tomatoes for romesco sauce

ancho chili for romesco sauce

romesco sauce

Put the almonds in a small cast-iron pan and set over medium heat. Stir the almonds quickly for 2 to 3 minutes, or until golden brown. Set aside to cool, then grind to a fine powder in a clean spice grinder. (Note: I do not have a spice grinder, so I put the almonds in my food processor.)

almonds for romesco sauce

When the onions are very tender, remove them from the oven and discard the charred outer layer. Chop them coarsely. Peel the garlic cloves.

roasted onions for romesco sauce

Put the ancho-tomato mixture, onions, garlic, ground almonds, oil, leftover vinegar, if any, and salt into a blender.

blending romesco sauce

Blend to a puree. Serve at room temperature or chilled.

Soy-Mirin Tofu Over Rice with Broccoli and Peanut Sauce

April 17, 2009 By: Megabeth Category: Main Dishes, Sauce/Gravy

The peanut sauce in this recipe is really versatile, that’s why I offer several options for vegetables to serve with it. I happened to have leftover Asian vegetable mix, broccoli and carrots so it was easy for me to mix and match. I’m sure there are a hundred million more combination out there.  When you’re faced with a bunch of leftover vegetables, it’s a really good and quick sauce to make. Heck, I may even leave out the tofu and vegetables and serve the sauce just on buckwheat soba noodles. (Thanks for the suggestion In-House Taste Tester!)

Soy-Mirin Tofu Over Rice with Broccoli and Peanut Sauce
Inspired by: VeganYumYum

1 block extra firm tofu, pressed, cut into small squared
1 T canola oil
2 tsp tamari or soy sauce
2 tsp mirin

Peanut Dressing
1/4 cup creamy peanut butter
1/4 cup light coconut milk
1 Tbs sugar
1 Tbs tamari or soy sauce
1 Tbs seasoned rice vinegar
1 tsp chili paste with garlic
1 pinch salt

Serve with
1 cup dry brown rice, cooked
peanutes, crushed
-and-
1 carrot (peeled and shredded) + steamed broccoli
-or-
asian vegetable mix (carrots, snap peas, water chestnuts, etc.)
-or-
A million other combination of vegetables

Cook brown rice per package instructions. Meanwhile, in a small bowl mix all the ingredients for the sauce until smooth. Add more tamari/soy sauce or salt if peanut butter is on the “sweet side”.

asian style tofu

asian style tofu

asian style tofu

Begin cooking vegetables as desired (steaming, microwave, stir fry, etc.)

Heat oil over high heat in a non-stick pan. Add tofu and cook until sides are browned.

asian style tofu

asian style tofu

Mix tamari/soy sauce and mirin in a small bowl. Once tofu is cooked, removed from heat and add tamari mixture. Move tofu around to make sure it all gets coated.

asian style tofu

Put rice, vegetables and tofu on a plate.

asian style tofu

Drizzle with peanut sauce and sprinkle with crushed peanuts.


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