Sunday, July 24, 2011

Romesco and Midnight in Paris

After reading this article in the NY Times,  Food & wine Allure of romesco sauce spreads far beyond Spain Seattle Times Newspaper I was inspired to have a tapas birthday party for our son.  But the ingredients in the recipe from the article sounded too difficult to find in a small Kansas town. So I did more research.  This recipe was so easy and delicious! It will definitely become a regular.
6 roma (plum) tomatoes, halved
1 large red bell pepper, quartered
12 cloves garlic
2/3 cup olive oil
kosher salt to taste
1 slice bread
1/2 cup toasted whole almonds
1/2 cup red wine vinegar
1/2 teaspoon Spanish paprika
1 pinch crushed red pepper flakes, or to taste
1.Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2.Place the tomatoes, bell pepper, and garlic cloves onto the prepared baking sheet. Brush the
vegetables with some of the olive oil, then sprinkle with kosher salt. Bake in the preheated oven
until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to
cool for 10 minutes. While the vegetables are cooling, bake the bread slice on one of the oven
racks until golden brown. Remove and allow to cool.
3.Scrape the vegetables and any juices from the pan into a food processor or blender. Break the
bread into pieces, and add to the food processor along with the toasted almonds, vinegar,
paprika, and red pepper flakes. Puree until finely ground, then drizzle in the remaining olive oil with
the machine running. Season to taste with additional salt if necessary.
originally printed here:


A couple of weeks ago I saw Midnight in Paris with my daughter.  We've both been researching books, art and music ever since.  I love it when a movie/book inspires me to research.  I found this article today,
Hemingway Said What? A Cultural Cheat Sheet for 'Midnight In Paris' - The Atlantic  Great music, great inspiration, fun movie!

midnight in paris top post.jpg


1 comment:

  1. Lisa-my mouth is watering over that recipe-I am trying it this weekend FOR SURE!