Culinary Spotlight; Springtime with Victoria Amory
Victoria Amory is an award-winning author, cook and television personality. She writes about food, entertaining and lifestyle for local and national magazines such as Food and Wine, Veranda, Town & Country Travel, The Miami Herald and The Huffington Post. Her delightful blog is filled with recipes, entertaining ideas, advice and archived stories and articles to peruse and enjoy.
Born and raised in Spain, where she learned the art of gracious entertaining, she has made cooking for her loved ones and sharing her secrets in the kitchen, her life’s work. From this experience she has created a delicious collection of soups and sauces, and today’s feature, Victoria’s Almond & Garlic Romesco Sauce, is inspired by the flavors and aromas of Spain’s Catalan region. Catalan cuisine includes many preparations that mix sweet and savory, especially stews with sauces based upon the characteristic picada ( ground almonds, hazelnuts, pine nuts, sometimes with garlic, herbs and biscuits.)
“This unique sauce brings the traditional flavors of my kitchen to your table. Crafted with premium ingredients including almonds, hazelnuts, pimentón and extra virgin olive oil, it is the perfect sauce to use with roasted vegetables, shellfish and fish and to elevate your everyday meals to everyday feasts.” says Victoria Amory.
You can see more of Victoria in an article by Food & Wine, A Glimpse of Andalucia and Victoria so graciously provided Your Home with her delectable recipe, Warm Cauliflower and Bacon Salad.
Warm Cauliflower and Bacon Salad
- 1 head of cauliflower, trimmed and chopped into florets
- 1/2 pound of bacon, diced
- 2 tbsp. olive oil
- 2 tbsp. sherry vinegar
- 3 large slices country white or wheat bread, in pieces
- 2 cloves garlic, minced
- 3 tbsp. extra virgin olive oil
- 1 8 ounce can garbanzo beans, rinsed
- 1/4 pound baby spinach leaves, rinsed and dried
- 1 cup Almond and Garlic Romesco Sauce, to serve
Preheat the oven to 400 Degrees. In a bowl, toss together the cauliflower, bacon, olive oil and vinegar. Spread on a cookie sheet and bake in the oven for 20 minutes. Toss the bread with the garlic and extra virgin olive oil and add cauliflower. Roast for an additional 10 minutes or until the bread is toasted and the cauliflower is golden. Mix the cauliflower with the chickpeas and toss with the spinach leaves. Add a drizzle of olive oil if needed. Serve warm with Almond & Garlic Romesco Sauce on the side.