11th September 2008

    Heirloom Tomato Gazpacho

    Blendy!

    A couple days ago, a recipe for Heirloom Tomato Gazpacho ended up in my email, and that same afternoon I came home to discover that our local supermarket had sent out a coupon for a free pound of heirloom tomatoes!  Synchronicity!  We hadn’t made gazpacho since last summer, and we’ve been meaning to try out a blended version to see how it compares to the chunky-style we’ve made in the past.  The recipe here is adapted from Latin Evolution, set to release in a few weeks.

    Lisa says:

    Are you making snacks and trying to pass them off as dinner again?

    Chris says:

    Hey, what’s wrong with wanting to eat light?

    Lisa says:

    Nothing, but come on… I literally ran out of the house to get food to go with this soup.

    Chris says:

    Okay, okay… but the question is, how do you like it?

    Lisa says:

    I like it … it might be just a touch too vinegary, though.

    Chris says:

    I agree — I updated the recipe note that you should taste it as you go before adding it all in.

    Lisa says:

    Good idea. So, this is really smooth…

    Chris says:

    …like yacht-rock!

    Lisa says:

    …sure… I think I like the chunky version a little better though.

    Chris says:

    I’m undecided. I think with a little tweaking this one could be the winner for me — I actually prefer the pureed consistency. The chunkier version was almost like just eating a bowl of salsa.

    Lisa says:

    What’s wrong with that?

    Chris says:

    Nothing, if I just wanted a snack…

    Lisa says:

    Why does that sound so familiar?

    Heirloom Tomato Gazpacho
    4 large red heirloom tomatoes
    2/3 English cucumber, seeded and diced
    4 cloves garlic
    1/4-1/3 cup sherry vinegar
    3 tbsp diced day-old baguette, crust removed
    1/3 cup extra-virgin olive oil
    2 tbsp granulated sugar
    1 tsp kosher salt
    1/2 tsp black pepper
    1/3 English cucumber, seeded and diced
    yellow bell pepper, seeded and diced
    red onion, diced

    Core and peel the tomatoes, then cut into chunks. In a blender, combine the tomatoes, cucumber, garlic, most of the vinegar, and bread. Taste, and if needed, add the rest of the vinegar. Puree until smooth. While pureeing, slowly add olive oil until emulsified. Season with sugar, salt, and pepper. Refrigerate until cold. Serve in a bowl with a drizzle of olive oil and garnish with cilantro, accompanied by the diced cucumber, bell pepper, and red onion.

    Makes 4-6 cups, depending on the size of the tomatoes

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    posted in Latin, Salads and Light Soups, Spanish | 9 Comments

    8th September 2008

    Beef Satays over Thai Salad

    Beef Satays over Thai Salad

    Tonight’s recipe comes from Food & Wine Magazine’s Quick from Scratch Herbs & Spices Cookbook, and is a great quick, light summer meal. Cubes of sirloin are marinated in lemon, salt, pepper, and lemongrass, quickly grilled, and served over a simple salad with a nuoc-chom-like dressing. We were lazy and served it with a quick out-of-the-box Thai Curry Rice.

    Chris says:

    I love these quick recipes.

    Lisa says:

    Especially when they’re this tasty!

    Chris says:

    Oooh, I think I timed the steak perfectly… and I like the lemongrass bits all over it.

    Lisa says:

    Yeah, it’s really good. I, of course, loved the minced garlic.

    Chris says:

    Also, it’s yet another recipe that uses up our mint.

    Lisa says:

    Wahoo! The rice is a nice accompaniment.

    Chris says:

    I knew if I didn’t make the rice you’d claim this was a snack.

    Lisa says:

    Hey! I just got back from a run.

    Chris says:

    I know! All I’m saying is I know what you like.

    Lisa says:

    I like food. Actually, I heart food.

    Chris says:

    Don’t we all…

    Beef Satays over Thai Salad
    1.5 lbs sirloin steak, cut into 1-inch cubes
    4 stalks lemongrass, bottom third only, peeled and minced
    2 cloves garlic, minced
    2 tbsp cooking oil
    2 1/2 tbsp lemon juice
    2 3/4 tsp sugar
    1/2 tsp salt
    1/4 tsp fresh-ground black pepper
    2 tbsp Asian fish sauce
    1 tbsp water
    3/4 tsp rice-wine vinegar
    pinch dried red-pepper flakes
    1 small head romaine lettuce, cut crosswise into 1/2-inch strips (about 1 quart)
    2 carrots, peeled into strips
    1 cucumber, peeled, halved, seeded, and diced
    1/2 cup lightly packed cilantro leaves
    1/4 cup chopped fresh mint

    In a medium glass bowl, combine the steak, lemongrass, half the garlic, the oil,1 1/2 tablespoons of the lemon juice, 3/4 teaspoon of the sugar, the salt, and black pepper. Set aside.
    In a small glass bowl, combine the fish sauce, the remaining 1 tablespoon lemon juice, garlic, and 2 teaspoons sugar, the water, vinegar, and red-pepper flakes.
    In a large bowl, combine the romaine, carrots, cucumber, cilantro, and mint.
    Light the grill over high heat. Thread the steak onto eight skewers. Grill the meat, turning, until done to your taste, about 5 minutes for medium rare. Toss the dressing with the salad and serve topped with the satays.

    4 Servings

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    posted in Main Dishes, Quick from Scratch Herbs and Spices, Thai | 6 Comments


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