Text 14691, 116 rader
Skriven 2011-08-14 23:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Romesco
===============
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Where's that recipe?

This is the one I used...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Romesco Roasted Pepper Dip
 Categories: Dips, Appetizers, Vegetables, Chilies
      Yield: 6 servings
 
      4    Red bell peppers; halved
      2    Tomatoes
      4 lg Whole garlic cloves
           -peeled
     12    Almonds
      1 tb Olive oil
      1 ts Sherry or red wine vinegar
           Cayenne pepper
           Crudities
           Toasted pita wedges
 
  Preheat broiler.  Line heavy large baking sheet with foil. Arrange
  tomatoes and peppers cut side down in center of baking sheet;
  surround with garlic. Broil 6 inches from heat until peppers are
  blackened and garlic is tender, turning garlic often, about 12
  minutes. Gather foil up around peppers and garlic; let stand until
  cool enough to handle, about 10 minutes. Working over bowl to
  catch any juices, peel, seed and coarsely chop the tomatoes and
  peppers; reserve juices. Peel and chop garlic.

  Finely chop almonds in processor.  Add peppers, tomatoes, garlic,
  reserved pepper juice, oil, vinegar and pinch of cayenne and
  puree. Season with salt and pepper.

  Can be made 6 hours ahead. Cover and chill puree. Bring to room
  temperature before serving. Serve with crudities and pita wedges.
  Makes about 2 cups.

  (After tasting I added a teaspoon of garlic powder and some ground
  chipotle peppers. -JW)
 
MMMMM

 JW> Then I made pita bread, split them, cut them into wedges and deep
 JW> fried them.

 ML> I thought a bit far to go for crunchy carb things, but if
 ML> you're not doing anything for a while, go for it.

I had all of a rainy Sunday afternoon to play around in the kitchen.

 JW> malt vinegar [and]
 JW> some beer battered and deep fried burbot

 ML> Once in a while those Pommies actually know what
 ML> they're doing, culinarilywise.

The rich there have always eaten well: roast beef, hams, bacon,
fresh fruit and vegetables from their own greenhouses and gardens,
European wines, French cooks etc. It was the poor that survived on
porridge, sheep's lungs, boiled cabbage and bad gin. I am enjoying
the Great British Kitchens cookbook from the British Food Trust, full
of regional heirloom recipes.

 JW> In the pan the liver has been fried in add mustard, ketchup and soy
 JW> sauce, proportions all to taste. Optionally add garlic powder, red
 JW> or black pepper. Stir. That's it.

 ML> Interesting. You've mentioned it before, I think. Consider adding
 ML> a splash of sherry.

I sometimes deglaze the pan with white wine, which certainly
improves the sauce.

 JW> My latest purchase: hemp hearts.

 ML> ?!

 JW> (Certified THC free BTW.)

 ML> Ah poop.

Well what do you expect for $15 per kilo?

 ML> Romesco, Catalan Pepper Sauce
 ML> 1 sprig mint, chopped
 ML> 1 sl bread, toasted
 ML> 1 Tb parsley

These would all improve upon what I did.

 ML> The sauce should be the consistency of thick cream.
 ML> If too thick, thin with a little water or white wine.

Mine came out quite thick and chunky like salsa, which was great as
a dip with the pita. With a little more processing and a little more
liquid the leftover portion made a nice sauce for brushing on
grilled fish the next day.






Cheers

YK Jim


... Appleseed's cousin Jimmy Marijuanaseed ought to get recognition too.

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