This page was inspired by our many wonderful customers who brought
questions to us about "romesco sauce"
and our other specialties. Thank you
great and celebrated sauces for delighting the senses and inspiring
invention!
Cooks
are like great explorers - seeking their fortunes. Recipes are great ideas
sandwiched between cultures and inspiration.
Join
us in discussion here -- Chef David Ramsay will share his good eating
ideas....
bigarade sauce (bee-gah-RAHD) A classic French brown sauce flavored with
oranges
and served with duck. Brigarade sauce combines beef stock, duck drippings,
orange and lemon juice, blanched orange
peel, and if desired "curacao". The original
french recipe used bitter Seville oranges (bigarade is French
for bitter orange). Today's
cooks shoul avoid using overly sweet citrus in this sauce.
Romesco Sauce (roh-MEHS-koh) A classic sauce from Catalonia, Spain, romesco is a
finely
ground mixture of tomatoes, red bell peppers, onion, garlic, almonds and olive oil. It is
typically
served with grilled fish or poultry.
recipe of the
week
Romesco Sauce
1 # tomatoes, grilled until skins are black
2 oz whole garlic
cloves, roasted
½ cup toasted almonds
2 oz bread, grilled almost
black
½ lb peeled and seeded roasted red peppers
1 ½ oz
dried red chile, stemmed, seeded and rehydrated
1 tablespoon pimenton agrodulce
¼
cup each red wine vinegar and fresh squeezed lemon juice
½ cup fruity EVOO
S
& P to taste
Puree everything well in a food processor. Strain if you feel
its necessary
