Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Homemade Romesco (New, Streamlined, Irresistible!) with Charred Broccolini
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Hi Friends, A few months ago I opened Joe Yonan’s latest book, Mastering the Art of Plant-Based Cooking, and was immediately struck by a recipe for romesco sauce. It called for placing all of the essential components — peppers, tomatoes, unpeeled garlic, stale bread, and almonds — on a sheet pan, roasting them all together; then puréeing them with smoked paprika, vinegar, and olive oil. If you’ve made romesco sauce before, you know it often calls for roasting and peeling peppers first, a step that usually deters me from getting started. Joe’s method sounded so promising, so I gave it a go and was astounded by the ease in which the sauce came together as well as the flavor: smoky, bright, slightly sweet, and with the loveliest texture thanks to the generous amount of almonds. I loved not having to peel the peppers, and I loved how easily the roasted unpeeled cloves of garlic released from their skins after 15 minutes in the oven. Smitten with the sauce, I wrote about it in my pizza newsletter, but having made the sauce half a dozen times since, I’ve changed my process in two ways. First, rather than roast the almonds with the other ingredients, where they once or twice got a little too toasty, I toast them slowly in a skillet on the stovetop while the other ingredients roast. I find this to be just as simple and doing so allows me to get a little more char on the peppers and tomatoes in the oven. Second: I now omit the bread cubes. Out of stale bread on one occasion, I carried on without it, and I could not taste a difference in the finished sauce. I think this is because the toasted almonds provide so much by way of body, texture, and flavor. Friends, I can’t stop making this sauce! It is heavenly served as a dip with raw or blanched vegetables of all kinds — carrots, snap peas, bell peppers, radishes — but my favorite way to use it is as such: spread it over a platter and tumble charred vegetables over the top. Broiled broccolini is my favorite but I love it with roasted cauliflower, too: You’ll find instructions for both the broccolini and the romesco sauce in this post and if you're looking for cauliflower-roasting guidance, find that here. I can’t wait for you to make it!
In Case You Missed It
Crispy Miso-Lime Tofu (so many of you have made and loved this!) Sarah Kieffer's Peanut Butter Chocolate Bars
In Friday's pizza newsletter I shared a recipe for peanut butter chocolate bars from Sarah Kieffer's new book 100 Afternoon Sweets. Get the recipe here:
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⭐️⭐️⭐️⭐️⭐️ "WOW! I just made this cake and ate a piece. It’s so delicious and tastes even better than it looks. I made mine with gluten free all purpose flour and used oat milk instead of dairy milk. I am dairy free and gluten free but I do eat butter, so I did use that. It was simple to make, with a short ingredient list. I will be making this again. Thank you for sharing this recipe." — Michelle Thank YouThank you to all who have ordered Pizza Night.
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Hi. I'm Ali.
Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
... perhaps we should brush up on our bagel-making? 🥯🥯🥯 Hi Friends, There is a bakery* in Bolton Landing that makes excellent bagels, chewy but light and perfectly seasoned. Every time we visit Lake George, we pick up a dozen and eat them all week, toasted, slathered with cream cheese, and topped with juicy, thick tomato slabs: It's heaven. This week I found myself missing those bagels, so I decided to make a batch. I hadn't made bagels in ages, and I had forgotten how quickly the dough comes...
Friends, hello! As you may know, we've spent the week at Lake George with Ben's family. The weather cooperated, our simple meal plan delivered, and the kids spent every second on the lake, swimming, fishing, wakeboarding. As planned, we grilled every night, until the last, yesterday, when the groceries ran out, forcing us to order pizza instead 🍕🍕 It came from the Hulett's Landing Marina, which has a lovely little shop with all the essentials from coffee and beer to pizza and dried pasta to...
Friends, hello! This weekend we head to Lake George for our annual trip with Ben's family. We are a small crowd of 12, but a crowd nonetheless, and over the years we have learned to keep the nightly mealtime formula very, very simple: something grilled + a salad + bread. Minimal prep, minimal clean up is the name of the game with minimal kitchen space and without all of the tools/gadgets we rely on regularly. This year, for the first time ever, I made a few things ahead of time — some loaves...