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
RED SNAPPER WITH HAZELNUT PEPPERS
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Wipe the snapper inside and out with paper towels. Sprinkle with about a tablespoon of the hazelnut oil and the juice of half the lime. Set aside.
- Preheat broiler. Seed the peppers and cut them into quarters. Place them skin side up on a grilling rack and broil until the skins are charred. Place them in a plastic or paper bag and let them cool. Peel off the skins.
- Meanwhile, quarter the tomatil-los and simmer them in water to cover until soft (about five minutes). Drain and chop. Chop the peppers.
- Place the tomatillos, peppers, chilies, garlic and onion in a small bowl. Add the remaining hazelnut oil and toss thoroughly. Add the juice of the remaining lime to taste.
- Just before serving, stir in the coriander and season with salt and pepper to taste.
- Broil the snapper for about seven to 10 minutes on each side, or until it is cooked. Pass the vinaigrette sauce separately.
Nutrition Facts : @context http, Calories 747, UnsaturatedFat 33 grams, Carbohydrate 11 grams, Fat 40 grams, Fiber 3 grams, Protein 83 grams, SaturatedFat 4 grams, Sodium 1347 milligrams, Sugar 4 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
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
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
REALLY EASY ROASTED RED PEPPER SAUCE
This red pepper sauce is so handy to have bagged in the freezer. The recipe makes enough for two meals - use as a base for baked gnocchi or pasta
Provided by Amanda Grant
Time 1h10m
Yield 8 (or 2 meals for 4)
Number Of Ingredients 7
Steps:
- Heat oven to 190C/170C fan/gas 5. Toss the peppers and onions with the garlic and olive oil, and spread out in a roasting tin. Roast for 40 mins, then add the tomatoes, red wine vinegar and sugar, and roast for another 20 mins. Tip into a food processor and blend until smooth. Season to taste.
Nutrition Facts : Calories 83 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein
RED PEPPER & HAZELNUT PESTO PASTA
Enjoy the textures and flavours of roasted red peppers and hazelnuts in this easy pasta dish. Taking just 25 minutes to make, it's a perfect midweek meal
Provided by Esther Clark
Categories Dinner
Time 25m
Number Of Ingredients 9
Steps:
- Drain the peppers and tip them into a food processor with the toasted hazelnuts, garlic, olive oil, chilli flakes, vinegar and a good pinch of salt. Blitz to a smooth paste. Add the parmesan and parsley, then blitz again. Check the seasoning.
- Cook the pasta following pack instructions. Drain and reserve a cup of the cooking water. Toss the pesto with the pasta and a splash of cooking water to loosen. Serve in bowls with extra parmesan grated over.
Nutrition Facts : Calories 576 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 2 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 0.2 milligram of sodium
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