Romesco Sauce and Peanut Sauce

Recipes from Linda’s WLRN NPR interview with Beverly Mills author of Cheap Fast Good.

 

Sheri’s Romesco Sauce

Here’s an easy twist on a classic Spanish sauce that transforms everything it touches. This unbelievably tasty romesco sauce comes from our friend Sheri Castle, who owns and runs a cooking school in Raleigh, N.C.

          Start to finish: under 10 minutes

 

1/4 cup unsalted almonds (see Note)

2 cloves fresh garlic

1 teaspoon dried rosemary or 1 tablespoon fresh rosemary leaves 

1 teaspoon dried oregano or 1 tablespoon fresh oregano leaves or

1 large jar (12 ounces) roasted red bell peppers or 2 large roasted red peppers

2 tablespoons red wine vinegar

1 teaspoon granulated sugar

Scant 1/2 teaspoon salt, or to taste

Pinch of cayenne pepper

1/2 cup extra-virgin olive oil

 

1.     Place the almonds in the work bowl of a food processor. Process on high until the almonds are finely chopped. Peel the garlic, and add it to the work bowl. Rinse the rosemary and oregano leaves (if using fresh), and pat them dry. Add the herbs to the work bowl. Pulse the motor to finely chop the herbs and garlic.

2.     Drain the peppers, and remove any seeds, membranes or blackened skin. Add the peppers to the work bowl. Add the vinegar, sugar, salt, and cayenne pepper to the work bowl. Pulse the motor to chop the peppers and mix the ingredients.

3.     With the motor running, drizzle the oil through the feed tube a little at a time, until all of the oil is added. Process just a few more seconds to thoroughly blend. Taste and add more salt, if desired. Serve immediately, or store the sauce in the refrigerator in a covered container for up to a week. Allow the sauce to come to room temperature before serving.

Makes about 1 1/2 cups

 

Note: Unsalted almonds work best, but it is fine to use lightly salted if you adjust the additional salt to taste. Sliced, slivered or whole almonds will work here.

 

 

Thai-Style Peanut Sauce

          Start to finish: about 10 minutes

 

4 cloves fresh garlic

Juice from ½ lime

1/2 cup creamy peanut butter

1/2 cup water

1/4 cup ketchup

1/4 cup reduced-sodium soy sauce

1/4 cup lightly packed brown sugar

2 tablespoons vegetable oil

4 teaspoons fresh minced ginger or bottled minced ginger

1 tablespoon red wine vinegar

1 tablespoon onion powder

1 tablespoon dark sesame oil

1/4 teaspoon crushed red pepper, optional or to taste

 

1. Peel the garic.  Drop the cloves 1 at a time through the top of the blender onlto the moving blade. Chop Finely.

2. Pour all of the remaining ingredients into the blender container. Pulse on high speed until the ingredients are combined, about 5 seconds. Scrape down the sides and pulse again 3 to 4 more times.

3. Serve at once or refrigerate in an airtight container for up to 1 week or freeze for up to 1 month. Defrost in the refrigerator for 24 hours. Do not defrost in the microwave.

Makes about 2 cups

 

Approximate Values Per Tablespoon: 53 calories (61% from fat), 4 g fat (1 g saturated), 0 mg cholesterol, 1 g protein, 4 g carbohydrates, 0 g dietary fiber, 135 mg sodium