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Our Recipes

Every week in our newsletter, we share a “recipe” either from the Cress Menu, a Cooking Class, or just something that we hope you will enjoy, try, and most importantly, make your own. Sometimes, the recipe will be without measurements, rather only ingredients. Sometimes, we will try to include suggested amounts to accomplish the desired flavour profile. But we must be clear that those measurements aren't meant to be taken too seriously (except in the case of vinaigrettes, classical sauces, or desserts). Please feel free to drop us a line as we will enjoy reading your feedback should you decide to try them, so please do not hesitate to let me know. Click on the links on the right to view the recipes.

ROMESCO (SPAIN)
INGREDIENTS

olive oil for shallow frying
2 slices of white bread
1 T Spanish paprika
1/2 T hot red pepper flakes
4 garlic cloves
4 each peeled ripe tomatoes
2 T red wine vinegar
2 T fruity olive oil
1 cup whole or blanched almonds, lightly toasted
4 each roasted red peppers
2 T freshly chopped flat leaf parsley
Kosher salt
Freshly ground pepper

PROCEDURE

Fry the bread in oilive oil until golden brown. Do not over brown. Let cool. In a food processor, blend all the ingredients including the bread and any remaining oil that it did not absorb. Blend and process until very smooth. Adjust seasoning to find the balance between the acidity and sweetness. Serve at room temperature with grilled marinated vegetables or seafood.
Notes: Romesco pairs well as a dipping sauce for grilled vegetables, seafood, or meats. It may also be used a finished "glaze" on grilled meats.

Hari's Recipes