Herbfarm Red Pepper Hazelnut Sauce Food

GRILLED SNAPPER AND ASPARAGUS WITH RED PEPPER SAUCE

Steps:

• Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the bell pepper, garlic, shallot, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook until the bell pepper is tender, 6 to 8 minutes. Stir in the vinegar, scraping up any browned bits from the bottom of the pan; cook until mostly evaporated, about 1 minute. Add the heavy cream and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until slightly thickened, about 2 minutes; discard the thyme. Transfer the mixture to a blender and puree; season with salt and pepper and add up to 1 more teaspoon vinegar, if needed.
• Preheat a grill to high and generously oil the grates. Rub the fish with 1 tablespoon olive oil and season with salt and pepper. Rub the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill the fish skin-side down until the skin is marked and crisp, about 3 minutes. Carefully flip and grill until just cooked through, 1 to 2 more minutes. Grill the asparagus, turning occasionally, until charred in spots, 4 to 5 minutes.
• Spoon the pepper sauce onto plates. Top with the fish and asparagus; sprinkle with the parsley.

HERBED HAZELNUTS

Steps:

• Spread 3 cups hazelnuts on a baking sheet; roast at 400 degrees F until toasted, 10 minutes. Cool slightly, then wrap in a towel and rub to remove the skins. Heat 3 tablespoons olive oil in a skillet. Add the nuts, 1 1/2 teaspoons chopped thyme, 1/2 teaspoon each lemon zest and chopped rosemary, 1 teaspoon kosher salt and 1/4 teaspoon pepper; cook, stirring, 2 minutes.

ROASTED RED PEPPER SAUCE

Steps:

• In a blender, combine the red peppers, broth, vinegar, and oil and process until smooth. Transfer mixture to a small saucepan and set over medium heat. Bring to a simmer, partially cover, and simmer for 10 minutes. Remove from the heat and stir in the basil. Season, to taste, with salt and pepper. Let come to room temperature and store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months.

HERBFARM RED PEPPER HAZELNUT SAUCE

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.

HERBFARM VINAIGRETTE

Steps:

• Purée all the ingredients except the oil in a blender or food processor or with a hand-held immersion blender. With the machine running, pour in the olive oil in a steady stream. If you are not going to use the dressing within a few hours, store it tightly covered in the refrigerator; it will keep for several weeks. Bring it to room temperature and shake or whisk it well before you dress the salad.
• Variations
• Use an herb-infused vinegar in place of the red wine vinegar.
• Herb Substitutions
• Blend any of the following into the dressing: 1 to 2 tablespoons coarsely chopped English or lemon thyme, lovage, mint, oregano, marjoram, or French tarragon; 2 to 4 tablespoons coarsely chopped basil, dill, chervil, or chives; or 2 teaspoons fresh fennel seeds.

RED-PEPPER SAUCE WITH HAZELNUT BUTTER

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.

ROASTED RED-PEPPER AND HAZELNUT DIP

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.

HALIBUT STEAKS WITH HAZELNUT RED PEPPER

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.

COD WITH ROMESCO AND HAZELNUTS

Steps:

• Preheat oven to 350°F. Toast nuts on a rimmed baking sheet, tossing once, until golden brown, 7-10 minutes; let cool. Lightly crush with a flat-bottomed glass. Mix in a small bowl with 2 Tbsp. oil; season with salt.
• Heat broiler. Broil peppers and tomato (skin side up) on a rimmed baking sheet, turning peppers occasionally, until skins are charred and flesh is softened, 12-15 minutes. Remove from oven and reduce temperature to 350°F.
• Transfer peppers to a medium bowl, cover with plastic wrap, and let sit 10 minutes. Remove skins and seeds from peppers; discard. Coarsely chop flesh. Remove tomato skin; discard. Smash peppers and tomato with a mortar and pestle, shielding the top with your other hand, until saucy (you can also pulse in a food processor). Transfer to a clean medium bowl and mix in garlic, vinegar, paprika, cayenne, and 4 Tbsp. oil; season romesco with salt. Let sit 15 minutes.
• Meanwhile, place fish on a rimmed baking sheet and rub with 2 Tbsp. oil; season both sides with salt. Bake until cooked through (a paring knife should easily slip through flesh), 10-12 minutes. Remove from oven and finely grate some zest from lemon over.
• Cut lemon in half and squeeze 2 Tbsp. juice into a small bowl. Add parsley and a pinch of salt. Drizzle with oil and toss to coat. Spoon romesco onto plates, top with hazelnuts, then fish. Scatter parsley salad over.