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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Romesco Sauce for Grilled Meats and Vegetables Recipe

Brought to you by Lanier Publishing Recipes

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Ingredients:
1 tablespoon olive oil for frying
1 large (1/2 inch) slice of white bread
1/2 cup whole almonds, toasted for 15 minutes in a preheated 350-degree oven
1/4 teaspoon hot red pepper flakes
1 large clove of garlic, coarsely chopped (or 1 teaspoon)
4 medium red bell peppers (about 12 ounces total) cored, seeded and cut up (or substitute 4 oz whole roasted red bell peppers or pimientos from a jar, preferably the fire-roasted ones from Spain)
1/2 pound ripe tomatoes
1/4 teaspoon Spanish paprika
1/4 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil

Instructions:
This recipe is courtesy of Marimar Torres, from "The Catalan Country Kitchen."

Salbitxada (prounced Sahl-bee-tcha-dah)~

Typically served with "ceballots" (Charcoal-grilled Catalan-style leeks) this version of "romesco" boasts a lovely terracotta color and rich harmonious flavors. It is great with other grilled vegeatables, too, such as "escalivada" (Charcoal-grilled Mediterranean Vegetables) and with grilled meats and poultry, especially grilled leg of lamb and grilled chicken.
Heat the 1 tablespoon oil in a small skillet and, over medium heat, fry bread slice until golden on both sides.

Grind toasted almonds finely in the food processor, together with bread, pepper flakes and garlic. Add red peppers, tomatoes, paprika, salt and pepper; puree until they form a smooth paste. Whirl in vinegar. With the motor running, add oil slowly, in a thin stream.. Taste for seasoning. Allow to rest 4 or 5 hours before serving.