Deborah Madison’s newest cookbook, In my kitchen is full of terrific vegetarian (and vegan) recipes. I’ve been a Deborah Madison cooking fan since Vegetarian cooking for everyone, and this book is, in my opinion, a great follow-up.
Sadly, I had never heard of Romesco sauce until this cookbook and a roasted cauliflower recipe calling for it. As Deborah Madison explains in her notes, this sauce is versatile and can be used for everything from roasted potatoes and leeks to garlic rubbed toast. In the years since Deborah first created this recipe, her preparations have changed from using fresh tomatoes and a mix of hazelnuts and almonds.
- 1 slice country-style white bread
- Olive oil to fry the bread
- Sea salt
- 1/2 cup hazelnuts, toasted and skins rubbed off as much as easily possible
- 3 garlic cloves
- 1 1/2 tsp group red chile OR red pepper flakes
- 1 TBSP tomato paste (or a bit more for tasting adjustment)
- 1 TBSP chopped parsley
- 1 tsp regular or smoked paprika
- 2 red bell peppers, roasted, peeled and seeded (could use jarred)*
- 1/4 cup sherry vinegar
- 1/2 cup best olive oil
- Fry the bread in olive oil until golden and crisp. When cool, grind it with the hazelnuts and garlic in a food processor until fairly fine.
- Add the ground chile (red pepper flakes), tomato paste, parsley, paprika, and bell peppers, and process until smooth.
- With the machine running, gradually pour in the vinegar and then the olive oil.
- Taste and make sure the sauce has plenty of piquancy and enough salt. If you feel it needs a little more tomato paste, add it no more than a teaspoon at a time.
- * Here’s where Amy is telling you not wuss out on the roasted red peppers because roasting them in an oven is a snap. Here’s how: Preheat oven to 450 degrees F. Line a sheet pan with parchment. Now clean and cut the peppers away from the stem and seeds (here’s a video from Serious Eats to show you how). I usually wipe the insides and the skin side with olive oil. Cook skin sides down for 25 minutes. The outsides should have a nice char to it. Cool them and use. Way better than that vinegar-y bottled stuff that passes for roasted red peppers.
While I can make a decent vinaigrette and a passable tahini dressing, I haven’t strayed far from the standards as far as gussy-ing up salads. This, it turns out, has been an error of omission. We eat some form of salad nearly every night, so branching out to new tastes was long overdue.
This dressing comes from one of my new favorite cookbooks, Thug Kitchen. And, as usual with the Thugs, it is simple, plant-based and is entertaining. It also is really quite tasty – who knew roasted carrots made such a great dressing?!
- 3 medium carrots
- 1 tsp olive oil
- 1/4 tsp ground cumin
- Pinch of salt
- 1/3 cup white wine vinegar (also suggested: rice wine vinegar)
- 1/4 cup water
- 2 TBSP orange juice
- 2 TBSP olive oil
- Heat up your oven to 357 degrees F. Chop up your carrots into chunks no bigger than 1/2 inch. Toss them together with the oil, cumin, and salt. Roast them in a small pan, covered until the carrots are tender, 30 to 40 minutes.
- Let the carrots cool for a minute then add them to a food processor with the rest of your $***. Blend it until it’s smooth. This could take as long as 3 minutes.
Seriously, Thug Kitchen, this cake is the bomb. As the Thugs say, “… save frosting for something that needs the help.” This does not. And it didn’t need butter or eggs either. Little bit of fresh fruit on top and we will be good to go for tonight’s dessert. If this makes it until then. I have a feeling there will be some taste testing going on really soon. [Edited for the delicate or children.]
From: Thug Kitchen LLC. Thug kitchen: Eat like you give a f*ck. (2014). Emmaus, PA: Rodale. p.200.
- 1 1/4 cups cornmeal
- 3/4 cup whole wheat pastry flour or white flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups canned coconut milk
- 1 tsp vanilla extract
- 1/2 tsp grated lemon zest
- First, heat your oven to 375 degrees F. Grab an 8-inch cake pan, grease it, and dust it with flour to make sure your cake doesn’t stick. If you are still consumed with fear, cut a round out of parchment paper the same size as the pan and stick that in the bottom to be extra ——- sure your cake will come out in one piece. Now relax, you got this —-.
- Get a big bowl and whisk together the cornmeal, flour, sugar, baking powder and salt. Make a crater in the center of the dry mixture and pour in the coconut milk, vanilla, and lemon zest and stir it all up until there are no dry pockets and very few lumps.
- Pour that batter into your cake pan that you prepped earlier because you followed the g-d directions. Let somebody else lick the spoon and bowl because 1)The batter is tasty as —- and 2)They will now owe you one. Cash in that favor the next time you need help moving. You’re ——-welcome.
- Bake the cake until a toothpick stuck in the center comes out clean, 30 to 40 minutes. Let it cool in the pan for 15 minutes and then turn it out on to a wire rack to finish cooling until you’re ready for it.
- Serve cold or at room temperature.