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Restaurant reviews
Angelo's Pizza and Pasta , 13760 Millard Ave. A menu of Italian staples and delicious thin-crust pizza is the draw at Angelo's. Specialty pizzas include veggie, taco and a "Big Red" pizza featuring ground beef, pepperoni and extra cheese. On Fridays and Saturdays there is live music, no cover charge.
Fast summer inspirations
11 Punchy Fruit Salad. To punch up a summer fruit salad, toss in some minced ginger and fresh mint from the garden. The flavors immediately start to mingle.
Smithsonian exhibit inspires cooks to tell funny recipe stories
The McHenry County Historical Museum is adding a local flavor to the Smithsonian Institute's traveling food exhibit, "Key Ingredients: America by Food."
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The drying method also affects the paprika's flavor. Peppers dried in the sun maintain a pure, natural essence; those dried over a wood fire take on complex, smoky overtones. Choose a paprika from our guide at right to make classic Spanish romesco sauce. It's a wonderful accompaniment to a wide range of foods; we love it on pork chops. You can also use Spanish paprikas as you would generic paprika, but expect more intense flavor.
Spanish paprikas are available at specialty markets and from Spanish Table (.com; Berkeley, 510/548-1383; Santa Fe, 505/986-0243; Seattle, 206/682-2827) and Tienda (.com or 888/ 472-1022).
Romesco Sauce
PREP AND COOK TIME: About 20 minutes
NOTES: Linda Carucci, a cooking teacher, chef,
and culinary consultant (.com) from
Oakland, California, makes this sauce with a
Spanish smoked sweet paprika and cayenne.
Taste sauce before adding the cayenne to see if
you want more heat. You can use regular
paprika, but its flavor won't be as distinctive. You
can make the sauce up to 2 days ahead; cover
and chill. Alternately, freeze it up to 1 month.
MAKES: About 2 1/2 cups
1 cup slivered almonds (4 oz.)
4 ounces Italian or sweet French bread
1 cup lightly packed fresh basil leaves,
rinsed and drained
1 jar (7 1/4 oz.) or 1 cup peeled roasted
red peppers
2 tablespoons tomato paste
2 tablespoons fresh lemon juice
About 2 tablespoons sherry vinegar
or red wine vinegar
2 tablespoons brandy (optional)
2 tablespoons Spanish or other paprika
(see notes)
1 tablespoon minced garlic
About 1/2 teaspoon kosher salt
About 1/3 cup clam juice
2/3 cup extra-virgin olive oil
About 1/2 teaspoon cayenne (if using
sweet paprika; see notes)
1. Spread almonds in a 10- by 15-inch baking
pan. Bake in a 350[degrees] regular or convection oven,
shaking pan occasionally, until golden, 8 to 10
minutes.
2. Trim crusts from bread; reserve for another
use or discard. Cut bread into 1-inch chunks;
you should have about 3 cups.
3. In a food processor, whirl nuts until finely
chopped. Add bread, basil, red peppers, tomato
paste, lemon juice, 2 tablespoons vinegar, brandy
(if desired), paprika, garlic, and 1/2 teaspoon salt;
whirl until peppers are pureed.
4. With motor running, gradually add 1/3 cup
clam juice and whirl until incorporated, then
gradually add olive oil; process until smooth.
Taste, and add cayenne and more salt and vinegar
if desired. If thicker than desired, whirl in
a little more clam juice. Scrape into a bowl. Let
stand about 20 minutes for flavors to blend before
serving.
Per tablespoon: 61 cal., 80% (49 cal.) from fat; 1 g protein; g
fat ( g sat.); 3 g carbo ( g fiber); 59 mg sodium; 0 mg chol.
Paprika guide
There are three types
of Spanish paprika
available--sweet, bittersweet,
and hot--and
each comes in sundried
and smoked
forms.
Sweet paprika
(pimenton dulce).
Earthy and mild.
Bittersweet paprika
(pimenton agridulce).
Rich, complex, and
slightly smoky.
Hot paprika (pimenton
picante). Medium-hot
but slightly sweet.
In our testing, we found
that the romescos
made with sun-dried
paprikas paired well
with light foods: raw
vegetables, grilled
green onions, roasted
potatoes, eggs,
shrimp, halibut, salmon,
chicken, and pork.
The versions made with
smoked paprikas, while
also good with the
above, tasted even better
with hearty, robust
fare: beef, lamb, and
grilled mushrooms. For
smoked paprika, look
for pimenton de La
Vera, made from peppers
grown in western
Spain.
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