Grilled Nectarines & Goat Cheese Crostinis

Grilled Nectarines and Goat Cheese Crostinis

Grilled Nectarines and Goat Cheese Crostinis

I love Goat Cheese.  Really any and all goat cheeses rock my world!  It’s creaminess, it’s the fact that it’s cheese, it’s from a goat (such cuties), it’s easy to use, it’s versatile and it’s healthy.  All around a win-win situation!

I almost called these bruschettas and I actually had to go figure out what’s the difference between a bruschetta and a crostini….don’t laugh at me.  I can’t pretend to know everything, but the internet is a marvelous place filled with an infinite amount of useless info….I mean really who truly cares if it’s a crostini or a bruschetta?  (Don’t send me hate mail…it’s just my view of it!)  The world won’t end because I called something a crostini versus a bruschetta…well I sure as heck hope not!

If you want to know more about the differences between a crostini and a bruschetta you can go here or here

it's a crostini...it's a bruschetta....nope crostini...

it’s a crostini…it’s a bruschetta….nope crostini…

Let’s get to the recipe shall we…..(because after my research it’s quite OK for me to call it a crostini….just sayin’)

Ingredients:

For the Goat Cheese:

1 5-ounce plain goat cheese (container or packet, whatever your grocery carries)

1 tablespoon fresh thyme, roughly chopped

1 tablespoon fresh basil, roughly chopped

1 tablespoon fresh parsley, roughly chopped

Salt and Pepper to taste

For the Nectarines:

2 nectarines (firm preferably), quartered and pitted

1 small onion, cut into fairly thick slices

olive oil

1/2 teaspoon sea salt

1 teaspoon fresh basil, roughly chopped

1 teaspoon fresh thyme, roughly chopped

1 teaspoon fresh parsley, roughly chopped

Grilled bread slices for serving (baguette, country bread, italian rustic bread…what ever floats your boat!)

How to:

For the Goat Cheese:

In a medium bowl combine your goat cheese with your fresh herbs, add a touch of salt and pepper to taste.  Transfer to a serving bowl.  Keep in your fridge until ready to serve.

delicious herb goat cheese

delicious herb goat cheese

For the Nectarines:

Heat your grill.  Drizzle a little olive oil and a sprinkle of salt on your nectarines and onion slices.  Grill your nectarines and onion slices on all sides.  Keep an eye on this so you don’t have burnt pieces…which would result in bitter pieces!  Let cool slightly.  Roughly chop and put in a bowl.  Add your fresh herbs, a drizzle of olive oil, salt and pepper.  You are done!  Keep in fridge until ready to serve.

lovely grilled nectarine salsa

lovely grilled nectarine salsa

To serve:

I like to keep it simple and put the goat cheese, nectarines and bread on the table and let people help themselves but you could be nice and make it for them…your choice!  Bottom line: piece of grilled bread, a good schmear of goat cheese and a nice dollop of grilled nectarines makes for an amazing bite!

the perfect bite!

the perfect bite!

Note: you can substitute any fresh herbs you like, I would only suggest if you change it for the goat cheese then go ahead and change the same one for the nectarines…just to carry the flavor through.

Another note: you could easily use peaches for this dish.  I am a lover of nectarines so that is usually my go-to.  But I know it would still be super delicious with peaches!

light flavorful and such an easy summer appetizer

light flavorful and such an easy summer appetizer

Printer Friendly: Grilled Nectarines & Goat Cheese Crostinis

Peace and No World Ending Today.

Isabelle

Advertisements

Roasted Tomatillos Salsa

Roasted Tomatillos Salsa

Roasted Tomatillos Salsa

It took a big leap of faith on my part to not make my usual Salsa Verde .  It’s Matt and I’s absolute favorite salsa.  I use it for so much more than just chips and dip.  I won’t bore you with all the details (go see recipes: here and here and here )….my brain can only handle so much information so let’s just talk about why a new tomatillos salsa?

It’s ROASTED which means it will take flavors to the next level.

I like the hands free everything in the oven idea.

It’s easy to change up the heat lever and add other interesting ingredients, perhaps a couple green tomatoes or red onions.

I don’t want to be in a salsa rut….where ever that is!

I want to be in salsa heaven…where ever that is!

Gorgeous salsa....this is where I want to be!

Gorgeous salsa….this is where I want to be!

Ingredients:

2 lbs tomatillos (about 10-14 depending on size) peeled and rinsed

1 onion roughly chopped

2-3 jalapenos (or less if you don’t like spicy or you could use a combination of peppers, I did: 1 inferno, 1 italico spanish spice and 1 anaheim)

6 garlic cloves peeled

3 tablespoons olive oil

1 teaspoon each salt and pepper

1 tablespoon olive oil

1 cup cilantro roughly chopped

Juice one lime

How to:

Preheat your oven to 400 degrees F.  Line a baking sheet with parchment paper or silicone mat.  Set aside.

Put all your tomatillos (peeled and rinsed…kind of important), chopped onion, peppers and garlic in a large bowl, drizzle with 3 tablespoons olive oil, sprinkle your salt and pepper.  Toss everything together well.  Lay everything in your prepared pan.  Put in your preheated oven for 30 minutes.  Stir everything again at the halfway point….smell the amazing flavor while you are at it!

look at these marvelous ingredients! OH MY!

look at these marvelous ingredients! OH MY!

roasting is simply THE BEST....end of story!

roasting is simply THE BEST….end of story!

After 30 minutes, let cool for about 10 minutes.  Put everything (any juices as well) in your food processor.  Add 1 tablespoon olive oil, 1 cup cilantro and lime juice.  Pulse until desired consistency.  Taste and adjust seasoning.

for some reason this picture makes me smile...everything about it is YUM!

for some reason this picture makes me smile…everything about it is: YUM!

there you have it: over 4 cups of deliciously flavorful salsa...HOMEMADE SALSA!

there you have it: over 4 cups of deliciously flavorful salsa…HOMEMADE SALSA!

time to serve up some knock your socks off salsa!

time to serve up some knock your socks off salsa!

Enjoy!

this is where I grow my peppers: around the chicken coop! I have over 5 kinds of peppers... I <3 it!

this is where I grow my peppers: around the chicken coop! I have over 9 kinds of peppers… I ❤ it!

Printer Friendly: Roasted Tomatillos Salsa

Peace and Leap of Faith,

Isabelle

You could make this with this delicious salsa:

My Mom's Mexican Dip

My Mom’s Mexican Dip

My Mom’s Mexican Dip

OR this:

Green Enchiladas

Green Enchiladas

Green Enchiladas

 

Fresh Herbs and Brie Quiche

Fresh Herbs and Brie Quiche

Fresh Herbs and Brie Quiche

I don’t make quiche all that often.  Yup, it’s not because one is French that quiche is a daily or even weekly meal.  Also it might have a little something to do with the fact that Mr. Man is not a fan of quiche….so real men sometimes don’t eat quiche!   No worries he can pull off a wonderful pink or purple dress shirt when needed….that was probably TMI but you get the idea!

This quiche celebrates fresh herbs!  MY fresh herbs growing wonderfully in my now beautiful herb garden.  I am so happy to finally be able to walk out my patio door, scissors in hand and simply cut what I need.  I add fresh herbs to everything I can.  It makes a huge difference in every dish in my opinion.  Beautiful colorful fragrant organic pesticide-free fresh herbs….gardening is a blessing!

You can truly grow fresh herbs anywhere!  Even when I lived in Ottawa in a small condo I had fresh herbs all summer long.  So many ways: window boxes, small pots around a patio deck, community gardens, garden co-ops, borrowing a little corner of a friend’s yard in exchange for fresh herbs, etc….

This message was brought to you by your favorite fresh herb blogger  😉

ahhhh lunch!

ahhhh lunch!

Let’s get to this delicious quiche!

Ingredients:

1 store bought pie crust (or homemade…blah blah blah I can’t make pie crust)

6-ounces (weight) Brie, cut into small pieces (the colder the easier…also rind removal is optional, I like it so I kept it)

1/3 cup shredded Swiss cheese

6 slices bacon (or pancetta or ham), cooked and crumbled (optional)

1/2 cup plus 2 tablespoons chopped fresh herbs: basil, chives, tarragon, oregano, thyme (that’s what I had)

5 large eggs

1 cup milk

1 cup heavy cream

1 teaspoon salt

1 teaspoon pepper

How to:

Preheat your oven to 350 degrees F.

Put your pie crust in your pan.  Sprinkle your brie evenly at the bottom of your pie crust.  Sprinkle your swiss over your brie.  Next sprinkle your cooked bacon on top of your cheeses.  Set aside.

boy oh boy do I LOVE cheese....all types....all forms...

boy oh boy do I LOVE cheese….all types….all forms…

bacon seem to make people happy!

bacon seem to make people happy!

In a large bowl combine your eggs with your milk, heavy cream, salt, pepper and 1/2 cup of mixed fresh herbs.  Whisk everything until well combined.  Pour over your cheese and bacon mixture.   Sprinkle the remainder 2 tablespoons of fresh herbs over your egg mixture.  Put your pie pan/plate on a baking sheet and put in your preheated oven for 45-60 minutes (ovens are temperamental).

action shot!

action shot!

now THAT'S a lot of fresh herbs!

now THAT’S a lot of fresh herbs!

love the color of this quiche!

love the color of this quiche!

Let cool for 10 minutes and serve.  YUMMY!

the first bite always makes me the happiest...then the second...and on and on

the first bite always makes me the happiest…then the second…and on and on

Printer Friendly:  Fresh Herbs and Brie Quiche

quiche.... oui oui ;)

quiche…. oui oui 😉

Peace and Be Real,

Isabelle

Spicy Roasted Red Pepper Hummus

Spicy Roasted Red Pepper Hummus

Spicy Roasted Red Pepper Hummus

This was a lunch special I prepared for Matt and I.  I loved it and I felt it was a delicious filling lunch.  Matt thought it was a snack.  Hence the difference between men and women…well….in my house anyway.  Hummus is not considered a full meal for my husband.  Our daughters and I ,on the other hand, could eat it as a completely meal pretty much any day.

This topic is somewhat a touchy subject for me.  Matt keeps getting on me to cut down the “carbs” at meal time…because you know he read somewhere that carbs are killing us….OK….BUT the thing is: if I don’t give him a filling meal he then will devour a whole bag of Doritos and if by chance I was playing healthy that week and decided NOT to buy “crap” then he will act like an angry/hungry wolf and search our home for something (anything) to eat.

So….here I am.  I make this healthy delicious lunch and my husband thinks it a snack.  Welcome to my world.

Ingredients:

1 can chickpeas, drained

1 whole roasted red pepper (from jar or homemade)

4 tablespoons tahini

1 garlic clove, peeled and roughly chopped

1 teaspoon red pepper flakes

2 teaspoons lemon juice

Salt and Pepper to taste

1-2 tablespoons olive oil (for serving)

3 tablespoons chopped roasted red pepper (for serving, optional)

How to:

In your food processor, or blender or Ninja (in my case) put all your ingredients and press start!  Puree until you have a very smooth texture.  Taste and add your salt and pepper to taste.  Puree for 10-15 seconds more.  Voila!  Put into your serving bowl, drizzle with olive oil and top with your chopped roasted red pepper.  Serve with warm pita bread, carrots and celery sticks…or whatever your heart desires 🙂

doesn't that look lovely?

doesn’t that look lovely?

yummmmmmylicious!

yummmmmmylicious!

who needs carbs anyway...!

who needs carbs anyway?…!

Printer Friendly: Spicy Roasted Red Pepper Hummus

Peace and Carb Up,

Isabelle

Apple Brittle Dip

Apple Brittle Dip

Apple Brittle Dip

This dip might change your life.  I am not kidding.  This dip is like crack…if crack was a delicious dip!  😉

We went to our friends’ house for the annual Firefighter Christmas Lobster Party and Michelle brought this dip.  I thought my husband was going insane.  He talked and talked about the dip to everyone who would listen.  Finally he pretty much took the dip around with him so he could eat the whole thing.  Somewhat embarrassing but I get that food makes people do odd things now and then.

So Shawn and Chris came over to celebrate New Year’s Eve and Chris brought the actual recipe on a little card for me from Michelle.  Needless to say I made it for my peeps the very next day, my excuse was that it would make us eat more fruits….dipped in sweet magical dip but more fruits regardless….got to start the new year on a healthy note…right?

Sweet and Creamy this dip is a winner in my book!

Sweet and Creamy this dip is a winner in my book!

Ingredients:

8 ounces cream cheese at room temperature

1/2 cup brown sugar

1/4 cup sugar

1 teaspoon vanilla

1 8-ounce bag English toffee chips

How to:

Whip your cream cheese.  Add all your ingredients to your whipped cream cheese, combine well.

looking pretty good so far

looking pretty good so far

Serve with sliced apples and graham crackers.

Note: if preparing ahead of time, toss your apples in lemon juice (or pineapple juice or even 7-up) to prevent browning.  You could also serve with sliced pineapple, teddy grahams (or any type of graham crackers).

Printer Friendly: Apple Brittle Dip

this is what I used but feel free to use what you like.  Some bags are 10-ounces...no problem go with it!

this is what I used but feel free to use what you like. Some bags are 10-ounces…no problem go with it!

Peace and Crack Dip for all!

Isabelle

Pepperoni Appetizer

Pepperoni Appetizer

Pepperoni Appetizer

I am sharing this recipe with you because I recently found out that my friend Cheryl (who generously shared it with me in the first place) just celebrated her son’s 20th birthday….HOW ON EARTH CAN THIS BE?

I mean the kid was just a sweet smart (too smart for his own good) loving little boy….he is a kid for crying out loud!

How the heck did I get to the age where my friends have 20-year-old kids?

So anyway, that aside….(seriously considering BOTOX at this point) Mr Man actually asked me to make this recipe for a fun-filled firefighter annual Christmas party at our dear friends’ Shawn and Chris house (who also happen to have a 19-year-old kid….SERIOUSLY!)

This is ridiculously simple but trust me super delicious and a crowd-pleaser.  CAN’T GO WRONG!  Perfect for parties, gathering, football season, drinking because you have teenagers…oh wait…hmmmm never mind  🙂

Cheryl said her mom (who happens to be french Canadian…trust me I am like a magnet for foreigners) said she got the recipe from George Martin.  Can’t find it anywhere on the internet super highway but give credit where credit is due…sort of!

Ingredients:

8-ounce package of pepperoni

2 packages crescent rolls

1 12-ounce package shredded cheese

1 egg, lightly beaten

3 tablespoons dry oregano

How to:

Preheat your oven to 350 degrees F.

Layer one of your crescent rolls at the bottom of a 9×13 baking pan.  Pressing it to fit and close any gaps.  Brush with beaten egg.  Layer half of your pepperoni, top with about half of your cheese, sprinkle with 1 tablespoon oregano, another layer of pepperoni, more cheese (leave about 1/4 cup for the top) and finally 1 tablespoon oregano.  Cover with your second crescent roll dough, brush with beaten egg, sprinkle with remaining oregano and cheese.

such hard hard work ;)

such hard hard work 😉

Put in your preheated oven for 30-35 minutes until golden brown.  Let cool for a few minutes and cut into squares.

hmmmm so that's the only pic I have of my appetizer. Honestly it was gone in a flash!

hmmmm so that’s the only pic I have of my appetizer. Honestly it was gone in a flash!

Simple and Delicious: A perfect appetizer dish.  I should have renamed this dish: Gone in 60 seconds!  I thought I  was going to have time to take pics at the party but my dish was empty before I knew it!  I guess that’s a good thing!

It's not a lobster party until the lobsters are running amock in the garage!

It’s not a lobster party until the lobsters are running amok in the garage!

Printer Friendly: Pepperoni Appetizer

Peace and I am THAT old,

Isabelle

Country Pate (Pate de Campagne)

Pate de Campagne/Country Pate

Pate de Campagne/Country Pate

Maybe I should have not stated that this posted is about Pate.  I know quite a few readers who just can’t bring themselves to eat or least of all make pate.  I, on the other hand, could eat it 24/7 365 days a year.  I love this stuff, any kind, all kinds, it doesn’t matter!  I am a pate nut! 😉  That didn’t sound quite right!

When I go visit my parents in Montreal I always run to the grocery store and buy at least 2 or 3 to eat for breakfast or afternoon snack…. so delicious with a lovely baguette or rustic bread.  HEAVEN or at least what I would like my heaven to be!

I made this pate for my annual foodie dinner party in Chicago.  A dinner party I am not quite sure how I managed to sneak my way into but a fun and delicious party none the less!  Janine requested pate for one of the appetizers.  She also requested my tumbleweeds.  I realize tumbleweeds and pate is odd but no worries we shall not eat them together!  😉

plenty to go around! So delicious!

plenty to go around! So delicious!

Here is where I found the base for my Country Pate.  I changed a few things (noted after my recipe).

Ingredients:

2 1/4 pounds ground pork

1/2 onion finely chopped

1/2 cup Italian parsley chopped

3 garlic cloves, crushed and finely chopped

2 tablespoons kosher salt

2 teaspoons black pepper

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground coriander

1/2 teaspoon cinnamon

2 tablespoons all-purpose flour

2 large eggs

2 tablespoons brandy

1/2 cup heavy cream

How to:

Heat oven to 300 degrees.  Line a terrine mold or loaf pan (good old banana bread pan!) with plastic wrap (if you wet the pan first it will help the wrap stick to the sides).  Set aside.

plastic lining is extremely important!

plastic lining is extremely important!

Put about one-third of the ground pork, the onion, parsley, garlic, salt, pepper and spices into the bowl of a food processor and pulse until the meat and spices are well mixed.  Return to bowl with rest of pork and mix together well with wooden spoon or hands. (World’s best kitchen tool!)

In a small bowl, combine flour, egg, brandy and cream and whisk to blend well. Add to meat mixture and mix until incorporated. (Mixture may look rather thin. Despair not: It will set up firmly when cooked.)

Fill your prepared mold with pate mixture, pressing down firmly to remove air pockets.  Fold plastic wrap over top to enclose.  Cover tightly with foil.  Place terrine mold in a roasting pan, add enough hot tap water to come about half-way up sides of mold, and place in oven.  Roast for about 2 hours, until internal temperature reaches 150 degrees.

all in....please ignore the fact that I am taking pics in the snow!

all in….please ignore the fact that I am taking pics in the snow!

all wrapped up

all wrapped up

bad pic but you get the idea

bad pic but you get the idea

Remove terrine from oven and place about two pounds of weight, such as several full cans of vegetables or other canned foods, on top of another loaf pan on top of pate, to weight down and compact the pate.  Refrigerate overnight.  Bring to room temperature before lifting out of mold, unwrapping plastic and slicing to serve.  This makes a large loaf, I like to slice it and wrap individual servings in plastic wrap using them as needed or giving some as gifts.

you will need more than just those two little cans of tune....if you know what I mean!

you will need more than just those two little cans of tune….if you know what I mean!

Note: the original recipe called for veal or pork liver, I couldn’t find it so I added a bit more ground pork.  Also they made a spice mixture and only used part of it.  Reality was that I was probably not going to make this pate soon which meant that the spice mixture would sit in my pantry for lord knows how long (wasteful!) so I tweaked the spices to my liking!  I prefer Italian parsley.

filled with amazing spice flavors, such a great appetizer!

filled with amazing spices and flavors, such a great appetizer!

Printer Friendly: Country Pate

Peace and Be Fearless Eat Pate,

Isabelle

my Chicago offering!

my Chicago offering!

Asian Ginger Dressing

Asian Ginger Dressing served with a chicken spinach salad

Asian Ginger Dressing served with a chicken spinach salad

In all fairness I have no clue how I came across Anita’s blog: Calico Tales

I mean, it’s just been in my favorite bookmarks for “I don’t know how long”.  Yep just there hanging out.  I have to be honest I don’t subscribe to her blog…nope, I just go there every now and then and simply enjoy her words.  Somehow I really really enjoy her.  I enjoy her writing.  I get it.  Anita is far more artsy than I.  I feel like a lump on a log compared to her artsyness (yea yea…it’s not a word)  but I like hearing about her life….you know stuff bloggers like to share.  I like reading her stuff!  I am not speaking out of terms here or in an ill way but: Anita might not be everyone’s cup of tea.  I get that.  But I like her.  That works for me.

She posted now too long ago about an Asian Ginger Dressing  Well, you can bet your sweet butt that truly spoke to me!  It’s FOOD….I can be artsy and foodie….well….I can try!

Asian Ginger Dressing

Asian Ginger Dressing

Anita got her recipe from her mother-in-law!  Sweet!  I love family recipes!

Ingredients:

3/4 cup vegetable oil

1/3 cup rice vinegar

1/4 cup soy sauce

2 tablespoon fresh ginger, grated (Anita did hers minced)

3 gloves garlic, minced

3 tablespoons honey

2 tablespoons sesame oil

How to:

Combine all the ingredients in an air tight container and shake it like you mean it!   That’s it!  That’s all!

one jar, one recipe, one happy dressing!

one jar, one recipe, one happy dressing!

Use over lettuce, veggies, or even over leftover chicken, I even put it in sandwiches….yea I know…I am wild and artsy like that!  This dressing is fantastic, it’s easy, it’s fresh and hits all the right notes of sweet and savory!  Best part is: you can play with the ingredients, add or reduce one or all!  Now that’s a pretty cool recipe if you ask me!  😉

delicious and healthy salad

delicious and healthy salad

Note:  Dressing will separate once it sits in your fridge, so shake it up before you use it….hence the handy dandy air tight container!  Brilliant!

Printer Friendly: Asian Ginger Dressing

Peace and Artsy,

Isabelle

Recipe shared here as well:

 

Creamed Mushrooms

Creamed Mushrooms

Creamed Mushrooms

Making this recipe was a total happenstance.  Thing is, I was looking for my mom’s crepe recipe.  Once a year my lovely daughter will sign me up to make Nutella Crepes for her whole French class.  I am honored to do it.  It takes pretty much a whole evening to prep and make 40 or so crepes.  Then of course at least a good hour the next morning to fill, fold and stack said crepes.  But it’s once a year for their “french breakfast” as a class and it’s pretty cool that I know how to do it!

I wrote my mom’s recipe in the back of the very first cookbook I ever received:

Silver Palate Cookbook...the foodie cookbook of it's era...back in the day!

Silver Palate Cookbook…the foodie cookbook of it’s era…back in the day!

The fact that I remembered where I wrote it simply astonished my father-in-law who is visiting us.  He couldn’t believe it when I said that I not only knew where I wrote it but when and why!  Now if only I remembered where I put my car keys or my cell phone most days then YES that would be astonishing!

As you would imagine I could not simply look at the crepe recipe….I had to start flipping through the cookbook and kept wondering why I had not made this or that recipe….finally I stopped at the Creamed Mushrooms…they sounded too delicious to pass up!

absolutely the best mushrooms I have ever eaten...ever!

absolutely the best mushrooms I have ever eaten…ever!

I did change a few things….just a few I promise 😉

Ingredients:

2 lbs fresh white mushrooms (I used 1lb. white mushrooms and 1lb. mini bella mushrooms)

4 tablespoons salted butter

1 teaspoon salt

1/4 teaspoon freshly ground pepper

pinch grated nutmeg

1/3 cup heavy cream

2 tablespoons dry red wine

1 tablespoon low-sodium soy sauce

1 heaping tablespoon fresh thyme

How to:

Cut mushrooms into thick slices.  In a large pan, melt the butter.  Add your mushrooms, raise the heat, and toss and stir until mushrooms render their juices, about 5 minutes.  Lower the heat, season mushrooms with salt, pepper and nutmeg, and cook uncovered for another 5 minutes.  With a slotted spoon, transfer mushrooms to a bowl.  Add your cream, wine, soy sauce and fresh thyme to the juices in the skillet and bring to a boil.  Cook until reduced by about half.  Return mushrooms to the skillet and simmer for another minute or two to heat through.

my 'shrooms!

my ‘shrooms!

nice thick slices all in the pan!

nice thick slices all in the pan!

it's cookin'

it’s cookin’

the smell....the color....and the TASTE! OH MY WORD!

the smell….the color….and the TASTE! OH MY WORD!

Serve….honestly these are so delicious I about ate the whole pan while making them.  Ridiculously flavorful and to think of how few ingredients it took to make such an amazing dish.  You could serve these so many ways: over a nice piece of toasted country bread, as a burger topping, over a nice thick slice of meatloaf (our dinner…sorry no pic!), over fresh spinach with a poached egg (my lunch next day, see pic below) folded into an omelet, as a topping for a nice thick steak…and on and on…so many possibilities.

oh my sweet heaven this was an amazing leftover lunch!  SUPERB!

oh my sweet heaven this was an amazing leftover lunch! SUPERB!

Printer Friendly: Creamed Mushrooms

Peace and ASTONISHING!

Isabelle

Romesco Sauce

Pasta with Romesco Sauce

Pasta with Romesco Sauce

Honestly I think there is about a million ways to make Romesco sauce.  They all look delicious and I really had no clue where to start.  I have eaten Romesco sauce.  I had plans on making Romesco sauce many many many times.  Yet here I am again trying to decide a starting point for this lovely little sauce.  It’s simple enough; stale bread, almonds (sometimes cashews), red peppers, tomatoes, some spices and VOILA!

After reading many (too many) recipes for Romesco sauce, I decided to add “more” roasted flavors to mine, and nothing from a jar (say like roasted red peppers that taste like nothing)!

This sauce took an interesting turn.  My husband made it on Sunday.  Sunday was an awesome day.  Sunday my husband and I left early to run a few errands.  Turns out we ran a LOT of errands, ended up having lunch at “Taco Smell” and were picking corn at our friend Elaine’s place around 1ish….we picked a LOT of corn.  I decided around 3ish that it would be perfect timing to start blanching, bagging and all the other stuff that involves having over 27 bags (each filled with about 4 cups of corn) ready for the long winter months!  Needless to say it was well over 6pm when I realized that nothing, and I mean nothing, was looking like dinner was in the works.  What’s a girl to do?  Give directions to her husband across loads of corn on how to make Romesco Sauce!  He stepped up and helped me out like a champion!  🙂

so delicious....ready for that first bite?

so delicious….ready for that first bite?

Ingredients:

2 red bell peppers, cut into chunks

2 poblano peppers, cut into chunks

1 serano or jalapeno pepper

4 garlic cloves, peeled

4 medium size tomatoes, cut into chunks

1/2 cup almonds

2 teaspoons fresh lemon juice

1 slice country bread, preferably stale

1/2 teaspoon kosher salt

1 teaspoon fresh rosemary

1 teaspoon fresh thyme

1/2 teaspoon cayenne

1/2 teaspoon paprika

1/4 cup olive oil

Pasta for serving (this makes enough for 2lb pasta….I made 1lb and use the leftovers for other delicious possibilities!)

How to:

Preheat your oven to 425 degrees F.  Line a baking sheet with parchment paper or silicone mat.  Set aside.

In a large bowl combine your bell peppers, poblano peppers, serano pepper, garlic, and tomatoes.  Add a couple tablespoons olive oil, salt and pepper to taste.  Toss to combine.  Put everything on your prepared baking sheet and roast in your oven for 25-30 minutes until soft, fragrant and roasted to perfection.  Let cool for about 10-15 minutes.

don't forget to keep all those lovely juices!

don’t forget to keep all those lovely juices!

Put your roasted vegetables in your food processor (we have a “ninja” and Matt LOVES to use it so we went with that) add your almonds, lemon juice, bread, salt, rosemary, thyme, cayenne, paprika and olive oil.  Pulse until smooth.  VOILA!  Wasn’t that simple?!  And It’s absolutely scrumptious.

before

before

and after....gorgeous!

and after….gorgeous!

Serve over pasta, as a dip for vegetables, as a pizza sauce, as a topping for chicken or fish, or tossed with roasted shrimp….oh my goodness so many ways to serve this amazing sauce.  I, of course, had to go with pasta….just like I judge cookbooks by their cookie recipes, I like to judge sauces on how well they make pasta feel like love….yep….pasta feels like love, especially when the sauce is heavenly!

I always put about 1/2 to 1 cup of sauce to cover the entire pasta and then add some more per serving

I always put about 1/2 to 1 cup of sauce to cover the entire pasta and then add some more per serving

Printer Friendly:  Romesco Sauce

one last look!  :)

one last look! 🙂

Peace and 27 bags of corn is a LOT of corn!

Isabelle