HERBFARM RED PEPPER HAZELNUT SAUCE
The Herbfarm Restaurant is located in Woodinville, Washington. Each week, the award-winning restaurant chooses the best from farm, forest, and sea to create thematic 9-course dinners showcasing the Pacific Northwest. In October 2001, Gourmet Magazine ranked The Herbfarm among "America's Best 50 Restaurants."
Provided by Julesong
Categories Sauces
Time 10m
Yield 3 cups, approx
Number Of Ingredients 10
Steps:
- Place all ingredients except for the oil in a food processor or blender and whir until the nuts are finely ground.
- Turn the machine off and scrape down the sides.
- Replace lid, turn the machine on, and then using the chute add in the oil in a steady thin stream and process until sauce is mixed well and has the consistency of a thick salad dressing.
- Serve over pasta and sprinkle with an excellent cheese such as asagio shavings or gorgonzola.
Nutrition Facts : Calories 410.9, Fat 43.1, SaturatedFat 5.5, Sodium 1734.7, Carbohydrate 6.8, Fiber 2.1, Sugar 1.9, Protein 2.4
ROASTED RED PEPPER SAUCE
Steps:
- Bring water to a boil for pasta. Add pasta and cook until al dente. Steam cauliflower florets separately. When done chop into small bits and hold until later. Heat olive oil in a skillet. Add sliced onions and saute a minute just to start them cooking. Cover the skillet, reduce the heat, and cook until tender about 5 minutes. Add the wine and reduce by half. Add the peppers and saute a moment just to heat through. Season to taste with salt and freshly ground black pepper. Add cauliflower bits just to rewarm.When pasta is done, drain it and transfer to a bowl. Top with sauce and blend the two together. Garnish with toasted hazelnuts. To toast and skin hazelnuts: Set unskinned nuts in a baking pan and roast at 375 degrees until they emit a roasted aroma. Rub the skins off between two cloth towels and discard skins. The nuts are ready to be used.
HALIBUT STEAKS WITH HAZELNUT RED PEPPER
Provided by Moira Hodgson
Categories dinner, easy, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat broiler. Wipe the steaks dry with paper towels and sprinkle on both sides with lemon juice. Set aside.
- Cut the peppers into quarters, flatten them out and place them skin side up on a broiling rack. Broil until the skin has charred. Place the peppers in a paper or plastic bag and allow them to cool.
- Soften the shallots and garlic in one tablespoon of the peanut or vegetable oil in a saucepan. Place in the jar of a blender or food processor. Skin the peppers and add to the shallots with the hazelnut oil. Season with salt and pepper and blend until smooth. Correct seasoning and pour the sauce into a saucepan. Keep warm.
- Brush the halibut steaks on both sides with the remaining tablespoon of oil and broil until cooked, turning once (about five to seven minutes on each side, depending on the thickness of the steaks).
- Stir the tarragon leaves into the sauce. To serve, either place the steaks on a pool of sauce poured onto individual plates, or pass the sauce separately.
Nutrition Facts : @context http, Calories 411, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 19 grams, Fiber 4 grams, Protein 45 grams, SaturatedFat 2 grams, Sodium 933 milligrams, Sugar 8 grams, TransFat 0 grams
RED-PEPPER SAUCE WITH HAZELNUT BUTTER
Provided by Molly O'Neill
Categories condiments, side dish
Time 35m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Place a saucepan over medium heat and melt the butter. Add the onion and cook until just translucent, about 3 minutes. Add the peppers and cook, stirring frequently, for 5 minutes more. Add the stock and wine and cook at a low simmer, uncovered, for 15 minutes.
- Meanwhile, place the hazelnuts in the container of a food processor and process until they form a smooth butterlike paste, about 5 minutes, stopping to scrape down the sides of the bowl about every minute. Measure out 3 tablespoons of nut butter and set aside. (Unused butter can be refrigerated for up to 3 days.)
- Whisk the 3 tablespoons of hazelnut butter into the sauce in the saucepan. Transfer the sauce to a blender and blend until very smooth. Return to the pan and season with salt and pepper.
- Reheat when ready to serve. Serve with grilled or broiled meat, fish or shellfish.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 19 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 520 milligrams, Sugar 7 grams, TransFat 0 grams
ROASTED RED-PEPPER AND HAZELNUT DIP
Provided by Shelley Wiseman
Time 10m
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- Purée all ingredients, except oil, with 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor until almost smooth, then add oil in a slow stream with motor running.
HAZELNUT ROMESCO
Provided by Christine Muhlke
Categories easy, condiments, dips and spreads, appetizer
Time 45m
Yield Makes 3 cups
Number Of Ingredients 14
Steps:
- To make paste, add boiling water to 2 dried ancho chili pods. Weight with a plate for 15 to 20 minutes. Remove pods from water and purée, adding just enough of the water to make a paste. Pass paste through a mesh strainer and reserve.
- Cut the crusts off the bread and tear into 2 to 3 pieces. In a sauté pan over low heat, fry bread in ¼ cup olive oil until golden brown and crisp. Cool on paper towels.
- In a food processor, combine hazelnuts, garlic, bread, salt and spices. Mix until a dry paste forms. Add the ancho paste, red peppers and their juice, tomato paste, vinegar, hazelnut oil and another ¼ cup olive oil until a smooth paste forms. Adjust with oil for a thinner consistency if desired, and taste for salt and spice.
- Serve as a dip with rustic bread, or as an accompaniment to roast pork or lamb.
Nutrition Facts : @context http, Calories 272, UnsaturatedFat 23 grams, Carbohydrate 7 grams, Fat 27 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 150 milligrams, Sugar 2 grams, TransFat 0 grams
ROMESCO SAUCE
Categories Sauce Food Processor Olive Tomato Roast Quick & Easy Almond Hot Pepper Hazelnut Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 400°F. Line a small baking pan with foil.
- Roast tomato in pan until tender and skin peels off easily, about 30 minutes.
- While tomato is roasting, slit chile open lengthwise and discard stem and seeds, then tear chile into small pieces. Heat oil in an 8- to 10-inch heavy skillet over moderate heat until hot but not smoking, then add chile and cook, stirring, until fragrant and chile turns a brighter red, 30 seconds to 1 minute. Transfer chile with a slotted spoon to a heatproof bowl. Add hazelnuts to skillet along with almonds, bread, garlic, and red pepper flakes and cook, stirring, until bread and garlic are golden, 2 to 3 minutes. Add mixture (including oil) to chile in bowl and cool slightly.
- Peel tomato, then coarsely chop and transfer (with juices) to a food processor. Add bread and chile mixture, pimientos, water, vinegar, and 1/4 teaspoon salt and purée until smooth. Thin with water if desired and season with salt.
SPICY HAZELNUT SAUCE
Categories Sauce Blender Food Processor Nut No-Cook Quick & Easy Hazelnut Gourmet
Yield Makes about 1 1/4 cups
Number Of Ingredients 8
Steps:
- Purée nuts with water, garlic, salt, cilantro, vinegar, and cayenne in a blender or food processor until smooth. With motor running, add oil in a slow stream, blending until emulsified.
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