Posts Tagged ‘romesco’

Romesco, The Well Tempered Accompaniment

A classic romesco from Simply Recipes

A classic romesco from Simply Recipes

 

Romesco sauce has its origins in Catalonia, Spain, first used by the fishermen of Tarragonia to accompany their daily catch. The wonderful thing about romesco is that it highlights flavour profiles of a particular main, allowing the distinctive character of the “star” to shine, without overpowering it.  In this way, romesco is to main courses what Coenraad V Bos, the great piano accompanist was to sopranos. Bos, who titled his autobiography, “The Well-Tempered Accompanist.” knew his role as the perfect partner. Continue »



Grilled Broccoli

 

IMG_1381

 

No doubt about it, Canadians love their barbecues, and grilling in the summer is practically a national pastime. We grill corn and eggplant, we grill extra veggies and save them in the freezer and we even use the barbecue to steam vegetables that we otherwise think inappropriate for grilling. And I’ll be the first to admit that, until quite recently, one of those vegetables that I didn’t think was so great on the grill is the humble but beautiful broccoli. Sometimes I love being wrong. Continue »



Time For A Dip!

VeggieTray-with-ranch-dress

 

Summer is the perfect time for light, healthy eating and snacking, and few things refresh, sustain and satisfy to the degree that fresh, delicious garden vegetables do.  A platter of crudité, the French word for an assortment of fresh, raw vegetables, is not only healthy, it is visually appealing as well, and might just be the most beautiful thing on your table. A crudité platter calls out for dip, and while you could just dump some Newman’s Own Ranch in a bowl and call it a day, I thought I’d pull together a selection of fresh and delicious dip  recipes to inspire you to whip some up from scratch. Continue »



For Whom The Sweet Bell Pepper Tolls

Bell peppers are one of our favourite vegetables; although technically they are a fruit, they are referred to as vegetables in the culinary world. They are hardy, easy to grow, they are as delicious raw as they are cooked, and when they are cooked, they can be made into an almost inexhaustible variety of dishes from many cuisines.

Bell peppers, also known as Capsicum, are a cultivated form of the species capsicum annum, yet have none of the heat associated with that plant since they do not contain capsaicin, the chemical that you associate with hot peppers. Continue »