CATALAN ROMESCO SAUCE

Catalan Romesco Sauce

The cuisine of the Catalan region of Spain is rich in tradition and rich in flavor – and romesco sauce is its ‘little black dress’.  Romesco is served hot or cold with every type of vegetable, greens, meat and fish.  Drawing its name from the mild romesco pepper of Spain, the sauce doesn’t bear a distinct pepper flavor but is a smoky blend of roast garlic, tomatoes and peppers with almonds and a tang of Sherry vinegar.

In the spring, the most popular way to eat romesco is at a “calçotada”.  “Calçots” are young onions (similar to a large scallion or small leek) that are roasted on an open fire and when charred packed into a clay roof tile and allowed to steam in their own heat.  They are served in the concave roof tile with the romesco.  After sliding off the charred outer leaves, the onions are dragged through the bowl of romesco sauce and lowered into the mouth biting off the tender green root end and tossing the charred greens.

Onions steamed in clay roof tile with romesco sauce

Romesco goes perfectly with grilled vegetables or fish, roast potatoes or chicken — and with music of Ojos de Brujos and a sunny afternoon.

Romesco sauce takes a little while to prepare but will keep well for several days refrigerated, that is if it lasts – you’ll find yourself putting it on everything!

Ingredients

1/4 cup plus 2 TBL pure olive oil

6 ripe, fleshy tomatoes – cored

5 cloves garlic

1/4 teaspoon red pepper flakes

6 red bell peppers

1/2 cup unsalted whole almonds

2 TBL Sherry vinegar

1/2 tsp smoked paprika

salt to taste

Preheat the oven to 450 degrees.  In a shallow baking dish, roll the whole cored tomatoes and garlic cloves in 2 TBL olive oil, sprinkle with the red pepper flakes, roast in the hot oven, turning the tomatoes until the skins are beginning to char on every side.  Remove from the oven and set aside to cool.

Roast and peel the red bell peppers per the instructions on the Technique Tuesday link. Set aside the peeled strips of pepper.

Using a food processor, pulse the tomatoes, garlic along with the pepper flakes and the oil from the baking dish until chunky.  Add the pepper strips, the almonds, smoked paprika, sherry vinegar and process drizzling in the remaining 1/4 cup olive oil.

Taste and salt lightly – adjust seasoning accordingly:  there should be the zing of the vinegar and a little heat from the paprika and red pepper flakes.

Grilled Albacore, Roast Fingerling Potatoes, Grilled Asparagus

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FIG AND DATE CAKE

Fig & Date Cake

Many people are looking for gluten-free alternatives for dessert and while this looks like a cake, there’s no flour.  Or serve as an appetizer, with Spanish manchego cheese.  It’s perfect for a swanky party – you can make it a few days ahead – one less thing to worry about on party day!  Jane Newdick’s Sloe Gin & Beeswax is a treasured resource for living the homemade life.  This recipe is adapted from her book, it works great for dessert with a dollop of freshly whipped cream or fresh ricotta.

Ingredients & Chopped Fig/Date Mixture

1 lbs. dried calimyrna figs, roughly chopped

2 lb. dried mission or black figs, sliced in rings horizontally

1 lb. Halawi or Medjool dates, roughly chopped

1/2 cup unblanched almonds

2 tsp. dried fennel seeds

2 tsp. honey

2 tsp. Sherry

1 tsp orange zest

In a medium-sized bowl, stir together honey, sherry and half the fennel seeds and half the orange zest until fully incorporated.  Stir in chopped figs and chopped dates and set aside.

Line cake pan with parchment paper circle.  Layer the fig rings in a pave on the bottom of the pan.  Spread an even layer of fig/date mixture.  Sprinkle with 1/3 the almonds.

Sprinkle a pinch of fennel seeds and a pinch of orange zest.

Repeat the layers of fig/date mixture and almonds until all are used.

Top with circle of parchment paper, put flat plate on top and heavy weight (I use a 20-lb barbell in a heavy crockery jar, approximately 25 lbs.).  Place in a cool spot for 1 to 2 days for dessert.  Remove weight and turn onto plate.  Cut into small wedges and serve with whipped cream or fresh ricotta.  For appetizer, leave under weight for another 2 days to really dry the cake, then unweight and plate.  Cut into slivers and serve with manchego cheese, olives and a glass of Sherry.  Salud!

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