Answers to Everything
I suppose I’ve always had an inquisitive mind. I was the kid who needed to know why things worked the way they did, why we do what we do, why we believe what we believe. I think we simply know too much about the world to answer “because that’s the way it is” to anything anymore. Now, do I need to know the answer to or basis of everything? No, but I do need to know that an answer exists.
Example: I am currently residing in Boston, a city I am not originally from, but love it as it is my own. This past Sunday, mid-day, my guy (who is as Boston as they come) and I are driving from the heart of the city toward the Cape. Stop-and-go traffic. The. Entire. Way. On a Sunday, middle of the day. No accidents, no construction. When I not so politely vented my frustration at the other vehicles slamming on breaks for absolutely no reason, he laughed and simply stated that it was Boston, and I should be used to it by now.
Used to the traffic, sure. The traffic here can be absurd. But it wasn’t the traffic itself that was infuriating to me; rather, it was the fact that I cannot understand the cause of the traffic. Why these drivers just like me cannot seem to drive at a consistent speed for longer than 40 feet is beyond my comprehension. I also hadn’t had lunch yet, so in retrospect, my hangriness got the better of me.
But we have answers to everything, don’t we? Why we crave certain foods at certain times. Why food allergies come and go (I can attest to that, but I’ll save that for another time). Why bad food tastes so good. Or why cheese makes everything better (and it was discovered by accident, did you know that?).
See, right now you’re probably thinking, why is this chick going off on such a tangent? Isn’t this a food blog? Where does she go?! Well, I fell really really hard on my head as a child (true story, I have the bump to prove it!). And just about every year since then. Why? I’m incredibly clumsy. That’s a good enough answer, right?
I bring you an old favorite of mine: romesco sauce. Romesco is a roasted red pepper-based Spanish sauce that was originally served with fish, but I have found over the years, that it is good with just about everything: steak, chicken, eggs, even sautéed veggies! It’s the perfect balance of heartiness (by including nuts and toast), acidity, and complimenting flavors. It’s quick, easy, great left over, and pairs well. The question is: why are you still sitting here and not cooking this?
- Cookie sheet
- A measuring cup
- Measuring spoons
- Food processor
- 1 slice bread
- 1/4 c (large handful) almonds
- 1 large tomato, cut into 1/2-inch chunks
- 2 jarred roasted red peppers, drained and sliced
- 1T red wine vinegar
- 1T olive oil, plus more for baking
- 1t kosher salt
- 1t smoked paprika
- a ( cooked) protein of your choosing (I had baked chicken breasts for this one… so good!)
- Heat oven to 425 degrees. Lightly grease a cookie sheet.
- Place your bread, almonds, and tomatoes on your cookie sheet, and lightly coat with olive oil. spread out so they aren’t touching. Bake ingredients until bread is toasted, about 10 minutes. TIP: flip bread and almonds half way through to prevent burning.
- When bread is toasted, allow bread, almonds, and tomato to cool slightly.
- place all ingredients in the food processor from hardest to softest:
Process almonds for about 15 seconds,
then tear bread into pieces and add to food processor.
Pulse 3 or 4 times, then add remaining ingredients.
Puree until smooth.
5. Serve with protein of your choice. Enjoy!