Tag: sauces

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Romesco Sauce

INGREDIENTS

  • 1/2 cup blanched almonds
  • 3 cloves of garlic, unpeeled
  • 2 tomatoes, whole
  • 1 dried romesco pepper (or 1 dried hot chilli pepper)
  • 2/3 cup Oli+Ve Robust EVOO
  • 3 T red wine vinegar
  • Salt, to taste

Directions

  • Preheat oven to 350 degrees.
  • Place almonds, garlic, tomatoes and pepper on a baking tray and put in the oven for 10-15 minutes, removing the almonds when they are lightly browned and the tomatoes and garlic when they are soft.
  • Peel the tomatoes and remove the seeds.  Peel the garlic.
  • Place the tomatoes, garlic, pepper and almonds in a blender and grind thoroughly.
  • Add the vinegar and salt and then gradually blend in the oil, until the mixture thickens.

The sauce is used to accompany shellfish, fish, meat, poultry as well as stews.

Makes about 1 1/4 cups

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Roasted Red Pepper Aioli

1 1/2 cups fresh, mild, extra virgin olive oil (California Arbequina)
1 small roasted red pepper, peeled, seeded, and diced
2 large egg yolks at room temperature**
2 garlic cloves, smashed
2 teaspoons sea salt
1 teaspoon smoked sweet paprika
1 tablespoon fresh lemon juice
Directions·         In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic, lemon juice, and pepper.  Process until homogeneous.   ·         VERY SLOWLY, drop by drop, while the machine is running, drizzle in the olive oil.  Extreme patience must be taken with this slow process initially, as too much olive oil poured in at once will cause the sauce to break.  After half of the oil has been successfully emulsified, the rest of the oil can be added in slightly faster – but use caution here as too much at once will spell disaster!     ·         Once the olive oil is completely poured in and emulsified, remove the aioli to a sealed container and refrigerate.  This condiment is fabulous on coleslaw, sandwiches, egg salad sandwiches, shoes… basically anything.    **This recipe contains raw egg yolks.  If you have a compromised immune system, you can use pasteurized eggs for this recipe. Makes approximately 2 cups
Reprinted from Rachel Bradley-Gomez

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Rachels Aioli (fresh garlic extra virgin olive oil mayonnaise)

INGREDIENTS

  • 2 egg yolks
  • 2 t crushed garlic (optional)
  • 1 1/2 t salt
  • 1 T fresh lemon juice
  • 1 cup extra virgin olive oil (flavor ideas:  garlic, lemon, Persian lime)

DIRECTIONS

  • Pulse the first 4 ingredients in the food processor or blender until well mixed.  SLOWLY, drop by drop, begin adding the olive oil while blender is running.  Once the mixture begins to thicken, pour olive oil slowly in a steady stream.  Continue until all oil is used and the mixture is thick and properly emulsified.
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Marinara Sauce

  • 1 cup of your favorite Oli+Ve Medium or Robust EVOO
  • 2 large cloves garlic, minced
  • 3 medium onions, finely chopped (about 2 cups)
  • 1 large carrot, finely chopped
  • 2 stalks celery, finely chopped
  • 1 (35-oz.) can Italian plum tomatoes
  • 1/4 t pepper
  • 1 T chopped basil, or 1 t dried
  • 1/8 t sugar
  • 1/2 t salt (if tomatoes are salt-free)

DIRECTIONS

  • Heat oil in large skillet.
  • Add next 4 ingredients and cook 10 minutes over medium heat.
  • Push tomatoes and juice through a sieve (to remove seeds) and stir into vegetables in skillet.  Add remaining ingredients and simmer 30 minutes.

Variations:  For a velvety smooth sauce, puree cooked sauce in a food processor.  For a darker sauce, cook vegetables until brown before adding tomatoes.

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JOANN POWERS’ HOT DRESSING FOR SPINACH SALAD

Top fall salads or roasted vegetable dishes with this rich, flavorful dressing for an extra dimension of herbs and seasonings.
Ingredients:

  • 1 1/2 tablespoons Oli+Ve French Roasted Walnut Oil
  • 1 1/2 tablespoons Oli+Ve Red Apple Balsamic Vinegar
  • 4 tablespoons melted butter
  • 2 tablespoons minced garlic
  • 1 tablespoon crushed rosemary
  • 1 tablespoon dried thyme leaves
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons freshly ground pepper
  • 1/2 cup fresh grated parmesan cheese

Directions:Stir together Walnut Oil, Red Apple Balsamic Vinegar, and butter in a bowl. Season with garlic, rosemary, thyme leaves, salt, and pepper. Stir in Parmesan cheese. Drizzle over a salad or chopped vegetables just before serving.