Crudites With Romesco Sauce Recipes
RED CRUDITES WITH ROMESCO SAUCE
Steps:
- Romesco Sauce: Soak 1 dried New Mexico chile pepper in hot water, 10 minutes; drain, then remove the stem and seeds. Puree 1 garlic clove, 1 slice toasted bread, 1/4 cup smoked almonds and the chile in a food processor. Add 2 cups quartered tomatoes, 2 tablespoons red wine vinegar and 1/2 teaspoon smoked paprika; puree. With the motor running, slowly pour in 3/4 cup olive oil. Season with salt and more paprika.
- Serve with:
- Acorn Squash: Halve, seed and cut into 1/2-inch-thick wedges. Toss with olive oil, salt and pepper. Roast at 425 degrees F, stirring halfway through, until tender, 15 to 20 minutes. (You can do this at the same time as the carrots.)
- Baby Carrots: Trim, then toss with olive oil, chopped dill and parsley, and salt. Roast at 425 degrees F, tossing halfway through, until tender, 15 to 20 minutes.
- Baby Bell Peppers
- Smoked Almonds
- Radishes
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- Roast the Peppers (If Desired): Place the peppers directly over a gas flame, turning with tongs and propping them on the burner grates until they are charred evenly on all sides.
- Transfer the peppers to a metal or other heatproof bowl, cover the bowl tightly with plastic wrap and set aside to steam, 10 to 15 minutes. Pull away the charred skin with a paper towel and discard.
- Continue cleaning the peppers, discarding the charred skin and seeds, but preserving the flesh and juices until the peppers are mostly clean. Do not rinse. (Note: The peppers can also be roasted in the oven. Toss the peppers with a drizzle of olive oil, set the broiler to high and broil on a baking sheet, turning as needed with tongs, until evenly charred. Steam the peppers, remove the skin and clean as directed above.)
- MAKE THE SAUCE: Snap off the stems of the dried peppers, shake out the seeds and place the peppers in a large bowl. Pour the boiling water over the dried peppers. Cover the bowl and let the peppers soften, about 15 minutes 5. Drain the softened peppers and discard the liquid. Combine the softened peppers, roasted red peppers, olive oil, almonds, bread crumbs, garlic, tomato and sherry vinegar in the bowl of a food processor and process until mostly smooth, about 2 minutes. Add ½ teaspoon salt, season with black pepper and pulse to blend. Taste and then add more salt as needed. 6. ASSEMBLE THE CRUDITÉS: Keep the romesco at room temperature until ready to use, or store in an airtight container in the fridge for up to two days. Serve the romesco slightly warm or at room temperature (never cold or straight from the fridge) with assorted raw vegetables for dipping.
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- Scrub the carrots and rinse off any dirt. Trim the tops off and set aside to use in the romesco. Place the carrots in a large foil pouch, add the garlic and 1 tablespoon of the olive oil, and season with the salt. Place on a baking sheet and roast until the car¬rots are tender and a knife inserted goes right through, about 40 minutes.
- In a small skillet over low heat, toast the coriander and cumin seeds until fragrant, about 1 minute, shaking skillet often. Remove from the pan and set aside. In the same pan, gently toast the benne seeds until fragrant and a light golden brown, about 1 minute, shaking the skillet often. Remove from the pan and set aside. Toast the peanuts in the same pan until fragrant and a light golden brown, 2 to 3 minutes, shaking the skillet often. Remove from heat and once cool enough to handle, roughly chop.
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