Recipe of the Month - December
Inspired by a dip I sampled at Copia which was made with queso fresco; I've made it with both queso Oaxaca, and with a youngish fresh (Greek) Manouri cheese as well, and all are delicious. Romesco is the classic sauce of Spain's Catalonia; adding the chipotle gives a decidedly Mexican flavor!
Queso Fresco with Chipotle Romesco
Serves about 8 as an appetizer- 1 lb (450g) queso fresco, queso Oaxaca, or Greek Manouri, cut into bite sized morsels
- Salt to taste
- 1/3 cup extra virgin olive oil
- 1/4 cup pine nuts or slivered almonds
- 3 cloves of garlic, peeled
- 2 red peppers, roasted and charred, peeled and seeded
- 1 chipotle in adobo (from a can)
- 1 thick slice stale sourdough or other country bread, cut into pieces (add a little more if needed to make the mixture thicker)
- 1 tablespoon sherry vinegar, or half wine vinegar and half balsamic
- Juice of 1/4–1/2 lemon, or to taste
- 1/4–1/2 cup coarsely chopped cilantro
If using queso fresco drizzle with 2 tablespoons olive oil; if using queso Oaxaca or manouri, sprinkle with salt to taste as well as the olive oil. Mix well and leave while you prepare the sauce.
In a food processor whirl the pinenuts or almonds; when they form a meal, add the garlic and whirl together; when that has formed a paste add the red peppers and chipotle and whirl together. To the pepper paste with the machine whirling, add the olive oil until it is encorporated; then whirl in the bread and vinegar and whirl until smooth and thick. Season to taste with lemon.
Toss together the cheese with the chipotle romesco sauce, place in a bowl and sprinkle generously with the cilantro.
© Marlena Spieler 2003