Loading... Please wait...



Posted by

ROMESCO is one of my favorite "sauces".  It's classified as a sauce but it's more of a "spread". 

Delicious tossed in with sauteed seafood, warm beans, salads, pasta or with crusty bread. 

INGREDIENT LIST - this recipe makes about 2 cups

Spanish Olive Oil - 1/2 cup 

Spanish Smoked Paprika - 1 Tbsp (hot or sweet)

Spanish Sherry Vinegar - 3 Tbsp

Roasted Red Pepper - 1 each

Almonds with skin or without - 1/2 cup (raw, toasted but not salted)

Tomato Paste - 1 small jar (about 1/4 cup)

Salt & Pepper - to taste

1. Mix all ingredients together in a food processor or blender

2. Blend until smooth

3. Use as desired, this will keep refrigerated for two weeks


RECIPE: Smoked Trout Focaccia

TRY THIS FOR A DELICIOUS LUNCH!FOCACCIA RECIPE (375 degrees)AP Flour - 3 1/4 cupYeast - 1 packetSugar - 1 TbspSalt - 1 tspExtra Virgin Olive Oil - 2 Tbsp + TbspWarm Water - 1 2/3 cup1. Mix flour, yeast, sugar, 2 Tbsp EVO & warm water together.2. Spread mixture onto an oiled 9x13 cake pan3. [...]

Read More »

RECIPE - Salmon Caviar with Saffron Angel Hair Pasta & Fresh Peas

This is a fun take on the classic summer salmon & peas menu favorite.  It's really quick, fresh and healthy.SERVES 4INGREDIENT LISTSaffron threads– 1 tspAngel Hair Pasta – ½ lbGrilled Onion – 1 each, slicedFrozen or Fresh Peas – 1 cup cookedVegetable Stock – 1 cupUnsalted Butter – 4 TbspPlain Greek yogurt – ¼ cupSalmon Caviar – [...]

Read More »


Established in 1878, Huilerie J. Le Blanc still uses the same granite mill which has been in action for four generations. The Leblanc family produce top quality oils made from nuts and seeds.Only 300 litres are produced daily from 50 pounds of nuts or olives. The mill is still located in Iguerande, which lies at the southern-most tip of [...]

Read More »


Quince is a fruit that resembles a cross between and apple and a pear although its flesh is too tannic to eat raw. when cooked it turns a lovely dark apricot color. In Spain the quince is cooked down with sugar into a smooth paste called dulce de membrillo and is served in a block or a round. [...]

Read More »


Spanish Smoked Paprika is produced in the La Vera region. Over the centuries, the Yuste monks kept their recipe secret. It was not until the mid-nineteenth century that they shared their secret with local farmers who started growing and smoking the pimentos on a large scale, known as pimenton. The pimentos are slowly dried over smoldering oak logs [...]

Read More »


Artisan cheese refers to cheese that is produced by hand using the traditional craftsmanship of skilled cheese makers. As a result the cheeses are more complex in taste and variety. Many are aged and ripened to achieve very distinctive characteristics. The term PDO means that the cheese comes from a:                   [...]

Read More »

Aged White Balsamic

 In order to understand white balsamic one first needs to understand balsamic. What defines a vinegar is the fermentation of alcohol -- typically wine but also beer or cider -- into acetic acid. Red wine vinegar, white wine vinegar and apple cider vinegar are made that way. Balsamic isn't made like that. Balsamic vinegar is not made [...]

Read More »


The finest epicurean snails are Burgundian Helix Snails. All other culinary snails pale in comparison. This classic French appetizer has been enjoyed for centuries. The Helix snails enjoy living wild in French gardens and vineyards hence creating their delicious extraordinary quality. Bon Appetit!(Serves 4)INGREDIENT LISTUnsalted Butter, softened x 16tbspParsley, minced x ¼ cupWhite Wine x [...]

Read More »


This classic Caviar recipe is gorgeous and delicious.  It's perfect for entertaining.(Makes 20 each)INGREDIENT LIST:Cherry or Grape Tomatoes x 10 eachCream Cheese x 1/4 cupFresh Herbs, minced x 1 TBSPCaviar of Choice x 1 ounceFresh Dill Sprigs x 20 eachRECIPE DIRECTIONS:1. Hollow out the cherry tomatoes2. Mix the cream cheese and herbs together3. Place 1/2 [...]

Read More »

Recent Updates

Sign up to our newsletter