romesco

Jenna loves her mushrooms, so we ended the dinner with Stuffed Shiitakes $18 with millet and fresh vegetables, in a robust romesco sauce.

Jay Weston: Seed Bistro Is Vegan.. But Wait, It's Delicious! Jay Weston 2011

Jenna loves her mushrooms, so we ended the dinner with Stuffed Shiitakes $18 with millet and fresh vegetables, in a robust romesco sauce.

Jay Weston: Seed Bistro Is Vegan.. But Wait, It's Delicious! Jay Weston 2011

My favorite was a Pan-Seared Loup de Mer $25; the sea bass filet was served with five sauces: romesco, chimichurri, verde, aji Amarillo, aji panca.

Jay Weston: Chef John Sedlar's Innovative Latin Food at Playa Jay Weston 2011

Thus, although there is a lot of escudella and artichokes with romesco, there are also chicken with mole sauce, polenta with Gorgonzola, and pork with kaffir lime leaves.

The Sorcerer’s Apprentices Lisa Abend 2011

My favorite was a Pan-Seared Loup de Mer $25; the sea bass filet was served with five sauces: romesco, chimichurri, verde, aji Amarillo, aji panca.

Jay Weston: Chef John Sedlar's Innovative Latin Food at Playa Jay Weston 2011

And yes, the neon glow of the parking garage sign across the street was still very visible, but I was also standing in the middle of a field in Spain, just like Anthony Bourdain in that episode of No Reservations, dipping whole calçots into a bucket of romesco, tipping my head back, and gobbling it down with abandon.

After Midnight « PubliCola 2010

For my main entree, I went with the smoked pork loin, braised belly, fingerlings, broccoli raabe and romesco.

Ysolt Usigan: Philadelphia: Food, Nightlife and Style in the City of Brotherly Love Ysolt Usigan 2010

For my main entree, I went with the smoked pork loin, braised belly, fingerlings, broccoli raabe and romesco.

Ysolt Usigan: Philadelphia: Food, Nightlife and Style in the City of Brotherly Love Ysolt Usigan 2010

It was a simple plate of grilled spring onions that blew me away: crackly, papery, charred outer skin holding steamy soft, luscious and sweet shoots inside, served with a “Northwest style salvitxada,” a romesco-esque sauce of roasted red peppers, almonds, and lots of garlic made even more complex and slightly bitter with the addition of smoked peppers.

After Midnight « PubliCola 2010

Moroccan lamb meatballs, halibut and shrimp cakes with romesco, brioche panini with fontina and truffle oil, roasted pepper and Serrano ham, fried risotto balls, tuna tartare with chermoula on toast, fried polenta with mushroom duxelle.

Three Stages of Amazement Carol Edgarian 2011