colleenmomof2
Well-known member
I have too much whole grained bread so I set off to find out what I can do with it. Along the way, I found Hampshire College’s Sustainability Initiative (along with this happy photo). Had to post! Check out the article (and extra recipe links) at Food, Farm and Sustainability
https://sites.hampshire.edu/ffs/roasted-broccoliromesco-sauce-mix-and-match/
And I've learned that romesco can be frozen with great results smileys/wink.gif
I haven't made either recipe - yet! Colleen
Comments are from recipes' author, Sue Dickman in 2013, Hampshire College’s Sustainability Initiative
Romesco Sauce
Adapted from Deborah Madison’s Vegetable Literacy
½ cup plus 2 Tbsp. olive oil (I used much less than this–see notes below)
1 slice country bread
½ cup almonds, hazelnuts or a mix, toasted (if using hazelnuts, peel them–the peels will come off easily once they’re toasted.)
3 cloves garlic
1½ teaspoons New Mexican or other ground red chili powder
4 ‘Roma’ tomatoes, fresh, grilled or pan roasted
1 Tbsp. chopped parsley
1 tsp. fresh thyme leaves, or a few pinches dried
Sea salt
1 tsp. sweet or smoked paprika
2 red bell peppers, roasted, peeled and seeded
¼ cup sherry vinegar (I used less than this.)
Warm 2 Tbsp. of the olive oil in a small skillet. Add the bread, turn it immediately so that both sides are moistened with oil, then fry until golden and crisp. (I chose mince the garlic up and saute it in the same olive oil as the bread rather than put it into the sauce raw. I then added the oil and the garlic to the food processor, as in the step below.)
Grind the toasted bread with the toasted nuts in a food processor until fairly fine.
Add the garlic, chile powder, tomatoes, parsley, thyme, scant teaspoon of salt, paprika and roasted peppers, and process until smooth. With the processor running, gradually pour in the vinegar, and the remaining olive oil . Adjust salt and spices to taste.
Notes: There are lots of ways to roast red peppers. An easy way is to put them on a cookie sheet lined with tin foil in a hot (400 minimum) oven. You can roast them whole, as long as you keep an eye on them and make sure to turn them over while they’re roasting. For this recipe, I followed Madison’s suggestion and cut them in half first, removing the seeds, and placed them cut side down on the cookie sheet. I chose to roast my Roma tomatoes at the same time, just cut in half and placed cut side up on the cookie sheet. I’d say they’ll roast in 30-35 minutes, but it’s best to be around in the kitchen to check them. Once they’re done—you’ll know this because the skin has blackened in spots and may be peeling off— I usually put the peppers in a paper bag inside a mixing bowl. Close the bag and let them sit for a few minutes to cool down. When you return to them, the skins should peel off easily. (I usually put the bag in the bowl because sometimes they’re juicy and the bag will fall apart, so it’s nice to have the peppers and their juices contained already.
I don’t actually have a food processor with a tube to add liquids, just a little mini-chopper, so I followed the directions as far as putting the bread and nuts in first and grinding them up before adding the vegetables, herbs and spices. At that point, the sauce was already tasty, and it already had some oil in it from what I’d put in with the garlic. I saw no need to add a full half cup of oil, so I added just 2 more tablespoons, along with one tablespoon (plus a bit) of sherry vinegar. These amounts were much closer to the amounts in Melissa Clark’s recipe, and I decided to trust my judgment (and Melissa Clark’s!) about it.
Roasted Broccoli
(with thanks to Melissa Clark and Ina Garten)
1 large or 2 small heads of broccoli
2-3 tbsp olive oil
1 tsp. Kosher salt (1/2 tsp if regular table salt)
lemon juice
more salt and pepper to taste
optional: slivered garlic, spices (cumin, coriander, chili powder), herbs (like basil), Parmesan cheese
Preheat the oven to 425 degrees F. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. (I used a large cookie sheet.) Toss the garlic (if using) on the broccoli and drizzle with the olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.Note: If you’re using spices, I’d recommend mixing the broccoli, spices and oil together in a mixing bowl before spreading on the sheet. If you’re cooking the broccoli plain or just with garlic, it’s fine to spread it on the baking sheet first and just drizzle with the olive oil. Remove the broccoli from the oven and immediately toss with the lemon juice and more salt and pepper, to taste. Serve hot.
Bonus Broccoli recipes: Please click link to reach these additional gems
Ina Garten’s Parmesan Roasted Broccoli
Melissa Clark’s Broccoli Salad with Hazelnut Romesco
Melissa Clark’s Roasted Broccoli and Shrimp
Deb at Smitten Kitchen’s Spaghetti with Broccoli Pesto (I made this last fall for my two nieces, and even the finicky 9 year old liked it.)
Catherine Newman’s Raw Broccoli Salad with Cherries and Parmesan (Raw kale salad has been all the rage of late, but Catherine uses similar techniques with broccoli, to good effect.)
https://sites.hampshire.edu/ffs/roasted-broccoliromesco-sauce-mix-and-match/
https://sites.hampshire.edu/ffs/files/2019/02/Screen-Shot-2019-02-26-at-10.24.17-AM-640x240.png
https://sites.hampshire.edu/ffs/roasted-broccoliromesco-sauce-mix-and-match/
And I've learned that romesco can be frozen with great results smileys/wink.gif
I haven't made either recipe - yet! Colleen
Comments are from recipes' author, Sue Dickman in 2013, Hampshire College’s Sustainability Initiative
Romesco Sauce
Adapted from Deborah Madison’s Vegetable Literacy
½ cup plus 2 Tbsp. olive oil (I used much less than this–see notes below)
1 slice country bread
½ cup almonds, hazelnuts or a mix, toasted (if using hazelnuts, peel them–the peels will come off easily once they’re toasted.)
3 cloves garlic
1½ teaspoons New Mexican or other ground red chili powder
4 ‘Roma’ tomatoes, fresh, grilled or pan roasted
1 Tbsp. chopped parsley
1 tsp. fresh thyme leaves, or a few pinches dried
Sea salt
1 tsp. sweet or smoked paprika
2 red bell peppers, roasted, peeled and seeded
¼ cup sherry vinegar (I used less than this.)
Warm 2 Tbsp. of the olive oil in a small skillet. Add the bread, turn it immediately so that both sides are moistened with oil, then fry until golden and crisp. (I chose mince the garlic up and saute it in the same olive oil as the bread rather than put it into the sauce raw. I then added the oil and the garlic to the food processor, as in the step below.)
Grind the toasted bread with the toasted nuts in a food processor until fairly fine.
Add the garlic, chile powder, tomatoes, parsley, thyme, scant teaspoon of salt, paprika and roasted peppers, and process until smooth. With the processor running, gradually pour in the vinegar, and the remaining olive oil . Adjust salt and spices to taste.
Notes: There are lots of ways to roast red peppers. An easy way is to put them on a cookie sheet lined with tin foil in a hot (400 minimum) oven. You can roast them whole, as long as you keep an eye on them and make sure to turn them over while they’re roasting. For this recipe, I followed Madison’s suggestion and cut them in half first, removing the seeds, and placed them cut side down on the cookie sheet. I chose to roast my Roma tomatoes at the same time, just cut in half and placed cut side up on the cookie sheet. I’d say they’ll roast in 30-35 minutes, but it’s best to be around in the kitchen to check them. Once they’re done—you’ll know this because the skin has blackened in spots and may be peeling off— I usually put the peppers in a paper bag inside a mixing bowl. Close the bag and let them sit for a few minutes to cool down. When you return to them, the skins should peel off easily. (I usually put the bag in the bowl because sometimes they’re juicy and the bag will fall apart, so it’s nice to have the peppers and their juices contained already.
I don’t actually have a food processor with a tube to add liquids, just a little mini-chopper, so I followed the directions as far as putting the bread and nuts in first and grinding them up before adding the vegetables, herbs and spices. At that point, the sauce was already tasty, and it already had some oil in it from what I’d put in with the garlic. I saw no need to add a full half cup of oil, so I added just 2 more tablespoons, along with one tablespoon (plus a bit) of sherry vinegar. These amounts were much closer to the amounts in Melissa Clark’s recipe, and I decided to trust my judgment (and Melissa Clark’s!) about it.
Roasted Broccoli
(with thanks to Melissa Clark and Ina Garten)
1 large or 2 small heads of broccoli
2-3 tbsp olive oil
1 tsp. Kosher salt (1/2 tsp if regular table salt)
lemon juice
more salt and pepper to taste
optional: slivered garlic, spices (cumin, coriander, chili powder), herbs (like basil), Parmesan cheese
Preheat the oven to 425 degrees F. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. (I used a large cookie sheet.) Toss the garlic (if using) on the broccoli and drizzle with the olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.Note: If you’re using spices, I’d recommend mixing the broccoli, spices and oil together in a mixing bowl before spreading on the sheet. If you’re cooking the broccoli plain or just with garlic, it’s fine to spread it on the baking sheet first and just drizzle with the olive oil. Remove the broccoli from the oven and immediately toss with the lemon juice and more salt and pepper, to taste. Serve hot.
Bonus Broccoli recipes: Please click link to reach these additional gems
Ina Garten’s Parmesan Roasted Broccoli
Melissa Clark’s Broccoli Salad with Hazelnut Romesco
Melissa Clark’s Roasted Broccoli and Shrimp
Deb at Smitten Kitchen’s Spaghetti with Broccoli Pesto (I made this last fall for my two nieces, and even the finicky 9 year old liked it.)
Catherine Newman’s Raw Broccoli Salad with Cherries and Parmesan (Raw kale salad has been all the rage of late, but Catherine uses similar techniques with broccoli, to good effect.)
https://sites.hampshire.edu/ffs/roasted-broccoliromesco-sauce-mix-and-match/
https://sites.hampshire.edu/ffs/files/2019/02/Screen-Shot-2019-02-26-at-10.24.17-AM-640x240.png