News

The Vegetable Butcher ~ with Romesco Recipe!

14-Sep-2016

Have you heard about our special guest at the end of the month? Cara Mangini, author of The Vegetable Butcher, and chef and executive chef at Little Eater in Columbus, will be joining us for a Friday evening speaking engagement, and then again on Saturday morning, at the market, for a cooking demo. I am so excited!!

Cara's book, The Vegetable Butcher, hits all of my sweet spots: it's a book ~ I love to read, but books are also one of my favorite objects, it's beautiful ~ GORGEOUS actually, it's practical ~ this is not a cookbook that will get a flip through and then sit on your shelf, you will USE this book and make these recipes, AND it's about vegetables, which get me excited and make me happy ~ from seed selection to planting to growing and harvesting to buying at the market to cooking to eating.

Last Saturday at Howe Meadow, Beth sampled out some delicious Red Pepper Romesco Sauce from The Vegetable Butcher. I hope you go to try some! If you didn't, or if you did and you loved it, the recipe is below. At the market, Beth served it up with some simple boiled potatoes and bread. As the lucky recipient of the leftovers, I ate it on a quinoa stirfry, scrambled eggs and dipped some toast in it ~ I am pretty sure there is nothing that it wouldn't be wonderful on!

Cara will be speaking at Spice Acres on Friday, September 30th at 7pm, tickets are $20. We'll also be hosting a meet and great at 6pm, with appetizers and a seasonal cocktail by Spice Catering at 6pm; tickets (including presentation) are $50. Click here to purchase your tickets.

Cara's farmers' market cooking demonstration with be at Howe Meadow on Saturday, October 1st, at 10am.

The Vegetable Butcher will be available for purchase and signing at both events. Proceeds benefit Countryside Conservancy.

Red Pepper Romesco Sauce
Makes 2 cups

2 medium red bell peppers
2 small to medium tomatoes (plum tomatoes are a good option), halved lengthwise
1 large garlic clove
1/4 cup toasted almonds
1/4 cup toasted hazelnuts
2 tablespoons sherry vinegar
1/8 teaspoon cayenne pepper
1/8 teaspoon smoked Spanish paprika
1 teaspoon fine sea salt
1/2 cup olive oil

1. Preheat the oven to 450 F. Line a rimmed baking sheet with parchment paper.

2. Place the peppers on their sides on one end of the prepared baking sheet and the tomatoes, cut side down, on the other. Roast until the tomatoes are soft and the skin has just started to brown, about 15 minutes. Carefully remove the tomatoes from the baking sheet and transfer them to a plate to cool. Continue roasting the peppers until the skin blackens and blisters in places, 20 to 30 minutes more (35 to 45 minutes total). Transfer the peppers to a bowl, cover immediately with plastic wrap, and let cool.

3. Meanwhile, pulse the garlic in the food processor until it is finely chopped. Add the almonds and hazelnuts and blend until they are finely chopped.

4. Peel the cooled tomatoes using your fingers (and a paring knife if needed) to remove and discard the skins; place the tomatoes in the food processor.

5. To peel the peppers, use your fingers to pull off the charred skin, then pull off the stem, cut open the peppers, and scrape out and discard the seeds. Transfer the flesh to the food processor.

6. Add the sherry vinegar, cayenne, paprika, and salt. With the motor running, stream in the olive oil until the mixture is smooth. Heat the sauce or serve at room temperature or cold, depending on the application. Thin it with water if you wish.