Dear Project Foodie Users,

Sadly and with a heavy heart, I have decided to shut down Project Foodie on December 28th, 2015.

The past 9 years have been a wonderful journey — I met many amazing people, learned an incredible amount and had a great time helping food lovers (including myself) keep track of recipes.

I hope that you too have enjoyed Project Foodie and the fruits of my labor, and that of the various people who helped me over the years with Project Foodie.

For those of you who would like the details of recipes in your recipe box please reach out to me ( This email address is being protected from spam bots, you need Javascript enabled to view it )

Foodie Pam




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Romesco Sauce

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Sunday, 30 January 2011
List of viewable recipes from "The Meat Lover’s Meatless Cookbook" by Kim O’Donnel

Recipe from The Meat Lover’s Meatless Cookbook by Kim O’Donnel (Da Capo Lifelong Books, 2010)

ImageThis almond, garlic, and roasted pepper-scented puree hails from Catalan, in the northeastern part of Spain, along the Mediterranean coast. You can spread it on grilled bread, use it as a dip for roasted veg, or eat it right from the spoon. Don't worry if you don't have all the peppers listed below; if red bell peppers are all you get, this elixir, er sauce, will still make you swoon. A note on peppers: Ancho chiles are dried poblanos, which will yield a sweeter, almost raisin-y result; fresh roasted poblanos will deliver more smoke.


  • 1 (1-pound) loaf country-style bread
  • 1/4 cup olive oil
  • 2 red bell peppers, roasted, peeled, and seeded (See page 194 for roasting tips.)
  • 3 dried ancho chile peppers, soaked for 1 hour, drained, seeded, and roughly chopped, or 2 fresh poblano chile peppers, roasted, peeled, and seeded (either is optional but really nice)
  • 1 small piece fresh serrano or jalapeño pepper (1/2 to 1 inch long), seeded and minced
  • 4 cloves garlic, minced
  • 1/2 cup almonds and/or hazelnuts, roasted
  • 2 to 3 plum tomatoes, peeled and seeded (I use canned whole plum tomatoes, drained)
  • 2 teaspoons red wine vinegar or lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon smoked paprika (optional; particularly useful in absence of poblano or ancho chile peppers)


In a skillet, fry one 1-inch slice of the bread (crusts removed) in 1 tablespoon of the oil over medium heat until golden on both sides, about 5 minutes. Remove from the pan and allow to cool. Place all the peppers in the bowl of a food processor, along with the garlic, nuts, and the fried bread slice. Use the "pulse" button to insure that mixture does not overpuree; you want some texture.

Add the tomatoes, then the remaining oil and vinegar. The mixture will emulsify quickly. Add the salt and cayenne, and smoked paprika, if appropriate. If the mixture is too thick, add 1 to 2 tablespoons of water. The mixture should be thick but also have a slightly liquidy quality. Taste for salt, heat, and acid and season accordingly.

Slice one to two pieces of the remaining bread per serving and grill or toast to serve with romesco. Gets better on the second and third day; keeps for about five days.

Makes about 2 cups


Last Updated ( Sunday, 30 January 2011 )
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