Tuesday, July 22, 2008

Romesco Revamp

The Chef: Elizabeth

The Menu
: Contrary to how it looks, this is, for once, not mac 'n' cheese. Yes, that's right, we've branched out to other varieties of pasta covered with some sort of orange-colored sauce. Today, Elizabeth created a revamped romesco sauce of roasted bell peppers, cashews, and steamed potatoes. Much lighter on the fat content than a traditional romesco (in which the potatoes are replaced with olive oil), this version is still super flavorful. A hearty salad of arugula, heirloom tomatoes, avocado, spinach, and fennel, and a couple slices of rustic bread finished off this comfort-food-filled lunch.

The Goods: We swear, when a food addiction hits there's nothing we can do about it. This pasta sauce has been a staple in Elizabeth's kitchen for the last few weeks, especially since she tends to make a little more than is really necessary for one batch. So, let's hear it, what are you craving these days? Which dish can you just not stop eating? We're hoping that, at some point, our answer to this question turns from saucy pastas to saucy vegetables, but we're not in any rush.

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