Archive for ‘Condiments’

April 11, 2012

My favorite- Romesco!

Hello Lovelies!

The other night we ate at Toro Bravo. We enjoyed many little snacks, but we started with a nettle tortilla, it was to die for. In fact, I would argue it had more flavor than any tortilla I’ve ever had, even more than those I ate in Spain. It inspired me to make my own version with the mouthwatering romesco to pair.

I love meals like this. One tortilla makes enough for dinner, or a brunch, plus it tastes even better left over packed in a picnic basket, or lunch box with a green salad, and some fruit. You can load it with veggies, greens, parsnips, potatoes, and you could even add cheese. I opted for a simple version with organic potatoes, shallots, and local onions. ( I apologize, but I lost the natural light and couldn’t capture a decent photo of the tortilla.) I even served it with mixed greens, piquillo peppers stuffed with goat cheese,  it made a very satisfying meal, just don’t forget the romesco sauce. Holy crap don’t forget the romesco. I, in fact kept snacking on this sauce- just to test it. You know, this is why I should never skip the gym.

Like I said, this is the perfect sort of light meal, or pinxto for friends when enjoying wine or cocktails in the early evening! I’m serving mine with a lovely Bierzo from NW Spain. I think most foods like this pair with light bodied whites or rose’s, but its’ just so chilly out tonight, the red wine definitely warms my heart.

Tortilla

Ingredients:

  • 4 local farm eggs- this is important- don’t skimp, and please don’t buy factory produced eggs- you now why, it’s just not healthy for anyone. 
  • 1 medium yellow onion, chopped
  • 1 large peeled potato diced, and peeled
  • a few good glugs of high quality olive oil
  • a pinch of your favorite salt
  • a pinch of esplette, if you have it on hand. It’s worth seeking out if you don’t.

Steps:

  • Heat olive oil in cast iron, or heavy bottomed pan of choice
  • Add onions, and cook until soft and translucent, don’t brown them
  • add potatoes, and cook until soft, but not mushy, and don’t brown them
  • salt, and season as desired
  • scramble eggs, and add to pan with potatoes and onions
  • cook until firm, and not runny- kind of like a pancake
  • use a plate to flip, and continue cooking on the other side
  • I like my tortilla so it’s firm, not runny, but just a little gooey in the center. It’s all about personal preference.

Romesco Sauce- holy crap this makes a lot! You’ll find many uses my friends, many!

Ingredients:

  • 1/2 can piquillo peppers- or roast 2 red bell peppers, remove skin and seeds
  • 2 cloves garlic
  • 1/4 cup Extra Virgen Olive Oil
  • juice of half a lemon
  • splash of red wine, or sherry vinegar
  • 1 – 2 small pieces of grilled bread. I used 4 slices of grilled baquette
  • 2-6 dried ancho chilis
  • 1 tsp Smoked Paprika
  • 1/4 cup Marcona Almonds, blanched almonds are fine too
  • 1 roma tomato, seeded
  • 2 tbsp  fresh cilantro
  • salt and pepper to taste

Steps

  • Grill bread, and cool
  • Soak chili’s and roast on 375, until they start to brown, about 8-10 minutes
  • Place all ingredients in food processor, and blend until desired consistency.
  • I like it a little chunky!!!
  • Put on everything your little heart desires.

xoxo

Sarah

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June 27, 2011

Onion Marmalade for grilling season!

Hello! I’m super excited for Summer to come into full swing. Living in Oregon we don’t usually get the heat, and sunny days of the season until after the fourth of the July. This is a great time for us cooks to make all of our favorite condiments for camping and outdoor cooking season.

P and I took a walk to the market last night. We went on a little adventure and snacked at some food carts. We walked around in our silent city with bare arms, and full bellies. P surprised me with some lemonade, and we had a picnic at my coffee table. It was a lovely Sunday evening.

It got me dreaming of grilling veggies, pizzas, corn, and eating dinner outside most nights. The lemonade brought back memories of my 25 cent Kool Aid lemondade stand I used to sell each Summer. I don’t think I made more than a dollar, and my mom had to eat the cost each Summer. Those were fun times, and I’m ready for new memories with friends and family.

P and I heart caramelized onions with a great passion. I live in a small apartment, with a very small kitchen. I have no air conditioning, and can’t imagine what it will feel like cooking in the heat all Summer. I’ve decided to stay organized, and prep some staples for hot days to come, including onion marmelade to spread on veggie burgers, cheese plates, and breakfast sandwiches.

I will be making oven dried tomatoes (because the tomatoes here won’t be super delicious until August) , pickled red onions, mustard, Siracha style hot sauce, balsamic preserved cherries, pickled grapes and much more in the days to come. These are all very simple recipes, and they taste so much better out of glass jar from home, than a plastic squeeze bottle.

Summer is just about to get tastier. Look for these recipes in the weeks to come!

Onion Marmalade

  • 3 large red or sweet onions (I used Viladia)
  • 6 sprigs of Thyme
  • 2 Tbsp olive oil
  • 3/4 cup brown sugar (I used Muscuvado, but any organic brown sugar will do)
  • 2/3 cup balsamic vinegar
  • pinch of salt
  • pinch of cayenne for heat (optional)
steps
  • Heat oil in thick bottomed pan
  • Slice onions in half moons, and add to oil (or chunks, I did half moons)
  • Add thyme leaves to onions (just pluck off of sprig)
  • Cook until onions are caramelized (soft, slightly brown, but not overcooked, and see through)
  • Add brown sugar, and balsamic vinegar, cook over low heat for 1 hr
  • Salt, and cayenne, cook for ten more minutes, remove from heat
  • Place in glass jars with lid (makes two 1/4 jars)
  • Will keep for several weeks in fridge
xoxo
Sarah