In this video, Chef Bill Briwa demonstrates how to prepare Romesco, a nut-based sauce from the Mediterranean. As well as three recipes for dishes that include Romesco Sauce. He gives the following recipe:

Hazelnut Romesco Sauce

This rich sauce is the perfect accompaniment to grilled and broiled vegetables or to accompany savory vegetable entrees.

Ingredients
Makes 2 cups
2 ancho chiles (dry)
Cold water as needed
2 cups chopped roasted red bell pepper
2 cups chopped hazelnuts, skinned
2/3 cup olive oil
2 tbsp tomato paste
2 tbsp red wine vinegar
1 tbsp minced garlic
1 1/2 tsp Spanish paprika
1/4 tsp cayenne pepper
Salt as needed

Directions
Put the ancho chiles in a small saucepan and cover with cold water. Bring to a boil over high heat, then immediately remove the pan from the heat. Let the chiles steep for 20 minutes. Strain the chiles from the water. Reserve some of the soaking liquid to adjust the consistency of the sauce.
Put the roasted red pepper, hazelnuts, olive oil, tomato paste, vinegar, garlic, paprika, and cayenne in a blender. Puree to a smooth consistency, adding a bit of the chile soaking liquid, if necessary, to puree the sauce and reach a soft, saucelike consistency (about the same consistency as mayonnaise). Place in a covered container, refrigerate, and allow to rest overnight to develop the best flavor. Adjust the seasoning with salt before serving.

1. Eggs Benedict (Part I): English Muffins
2. Eggs Benedict (Part II): Poaching Eggs
3. Eggs Benedict (Part III): Hollandaise Sauce
4. Spring Cupcakes
5. Irish Soda Bread
6. Crawfish Etouffee
7. Holiday Cocktails and Mocktails
8. Ginger Bread House
9. Election Day Cake
10. Pumpkin Carving & Roasting Pumpkin Seeds
11. Baked Apples
12. Salade Nicoise
13. Baja Fish Tacos
14. Steak & Eggs with Hash Browns and Toad in a Hole
15. Rajas Poblanos
16. Thai Pea Soup
17. Maple Syrup Baked Beans
18. New England Salt Cod Cakes
19. Indian Pudding
20. How to Open a Bottle of Champagne
21. Turkey Pot Pie
22. Apple Sour Cream Coffee Cake
23. Ice Box Cookies: Easy to Make and Ready to Bake
24. Heirloom Summer Tomatoes
25. Tempura Vegetables
26. Beer Can Chicken
27. Whipped Cream
28. Artichokes
29. Roast Peppers
30. A Cupcake Bouquet
31. How To Properly Slice Onions
32. How to Roast a Chicken
33. Braising: Osso Bucco
34. Basic Beurre Blanc
35. Romesco Sauce with 3 Recipes
36. Beer and Food Pairing

In this course, CIA Chefs Scott Swartz and Stephane Weber demonstrate how to make delicious and traditional food such as English Muffins, Eggs Benedict, Spring Cupcakes, Irish Soda Bread, Ginger Bread Houses, Pumpkin Carving, Roasting Pumpkin Seeds, Crawfish Etouffee, Baked Apples, Salade Nicoise, Baja Fish Tacos, Thai Pea Soup, Maple Syrup Baked Beans, Indian Pudding, Turkey Pot Pie, Salt Cod Cakes and many more.



The original name for this course is: Culinary Intelligence from the CIA. This course has 36 video lessons on Culinary with Chef Scott Swartz and Chef Stephane Weber.