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.
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