Yield: 6-8 servings
Ingredients:
3 large red bell peppers, roasted, peeled and seeded
¼ t red pepper flakes (or to taste)
1 cup toasted walnuts
2 T pomegranate molasses (or to taste)
½ t ground cumin
2 T olive oil
Pinch of sugar
Salt to taste
Lemon juice
Procedure:
Place the peppers, red pepper flakes, walnuts, pomegranate molasses, and cumin in a food processer and run until you have a smooth paste. With the motor running drizzle in the olive oil, sugar and salt, then add lemon juice to taste.
Chef’s Notes:
This sauce is similar to the classic Spanish Romesco sauce. Romesco is generally made with roasted tomatoes, roasted red bell peppers, and garlic and then thickened with ground almonds or hazelnuts. Since tomatoes came on the European scene rather late, I would bet that they share the same Moorish roots.
My preference with this easy to make sauce is add a bit more molasses and red pepper flakes than are called for. In a pinch, roasted red bells in a tin or jar can be used but will not have the same intense smoky flavor of the fresh roasted. This sauce can be used in much the same way as the Romesco (with salmon, seafood, grilled meats and vegetables or even on a sandwich) and it is different enough to be noticed. Enjoy!
As I promised from the “Wines of Spain” edition of Women Tasting Wine, here is a pdf of the recipe so many of us enjoyed.
Ajo Blanco (Chilled Almond Soup)
Serves 6-8
Ingredients
• 6 ounces (1 small to medium loaf) of day-old good quality French or Italian bread
crust removed and pulled apart and shredded by hand into small (no larger than
one inch) pieces
• 1 c whole blanched almonds
• 4 crushed garlic cloves
• 1/2 c of Spanish (preferably) extra-virgin olive oil + 2 Tbsp
• 1/3 c sherry vinegar
• 1 1/2c good quality chicken stock
• 1 c seedless green grapes
• 1 cup of French or Italian bread crust removed and cut into 1 inch cubes
Directions
1. Soak 6 oz. of bread in cold water for 5 minutes, and squeeze to remove excess
moisture.
2. Blanch the almonds by dropping them into boiling water for 30 seconds or until
the skins feel loose. Remove the skins by pinching the almonds.
3. Put almonds and garlic in a food processor and process until well ground.
4. With the motor running, add the 1/2 c of olive oil in a smooth slow steady stream.
5. Slowly add the sherry vinegar and the stock.
6. Add the bread a bit at a time and continue to process until the mix has reached the
desired consistency.
7. Blend for 1 minute.
8. Place in the refrigerator for 2 hours. The soup thickens a bit while refrigerated.
Add more stock or water to get the right consistency.
9. Meanwhile make the croutons: heat the other 2 Tbsp of oil in a large pan and toss
the 1 cup of bread over medium heat until evenly golden brown.
10. Place the croutons on paper towels to absorb excess oil.
11. Serve the soup cold, garnished with the croutons, grapes and (perhaps) a small
splash of aged sherry vinegar.
Based on a recipe I found in The Foods of Spain by Vicky Harris et al.
Yield: about 6 servings
Oven: 350 deg
3 lbs. boneless short ribs
2 T. vegetable oil
1 carrot, diced
1 onion, diced
1 stalk celery, diced
1 T. tomato paste
2 c. red wine
2 c. beef broth
1 piece star anise
3 strips orange zest
2 bay leaves
salt and pepper
Method:
Season the short ribs with salt and pepper. In a wide, heavy bottom stainless steel
saucepan, brown short ribs over medium high heat with vegetable oil, until brown on all
sides. Remove from the pan; add the vegetables and sauté for 5 minutes to caramelize.
Stir in the tomato paste. Deglaze with the red wine and reduce by half. Add the beef
broth, star anise, orange zest and bay leaves. Return the short ribs to the pan, lower the
heat to a simmer, cover and place in the middle of the oven. Cook for 3 hours or until
beef is fork tender. Remove beef and strain broth into a
saucepan. Skim the top of broth of fat and reduce to a light sauce consistency. Pour the
sauce back over the short ribs and serve with potato puree, noodles or your favorite
accompaniment.
Chefs notes: Recipe from Cakebread Cellars