I am so mopey. I just ate penne pasta with a romesco sauce I’d been making since yesterday.
Last night I washed and broiled ten tomatoes, a large onion, and ten cloves of garlic, to get started on this sauce. It was a warm evening and I had to turn the vegetables constantly to make sure they didn’t char too much on one side, thus roasting my hand under the broiler a little along with the tomatoes. Tonight I peeled the tomatoes and garlic cloves, chopped the onion, peeled, seeded, and boiled three dried ancho chiles in red wine vinegar, toasted five ounces of slivered almonds, ground the almonds into a fine powder, peeled the chiles*, sieved the tomatoes and chiles into a pulp, and puréed everything in the blender with some salt and olive oil.
During the last minutes of this process, I cooked pasta at the same time; last night, I decorated cookies for Patrick’s party while I roasted the vegetables (and my hands) in the oven. All in all, making this sauce has been very tiring.
End result? The sauce wasn’t tomatoey or garlicky enough, but tasted strongly of red wine vinegar and stale almonds. Sigh.
All that work for a mediocre meal, and I’m so full I can’t even eat something else to cancel it out. That’s the end of that recipe for me, and remind me to buy some new slivered almonds and store them in the freezer this time. And my finger still hurts a lot from the chiles.
*Actually Erik peeled most of the chiles, because partway through I felt a burning on my finger and had to stop. Lesson: do not put chiles on a cut.
[This post was imported on 4/10/14 from my old blog at satsumabug.livejournal.com.]