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

    26th July 2008

    Pimientos de Padrón

    Hmm, a tapas-style treat of quickly pan-fried peppers, with the odds that 1 in 10 will be incredibly spicy? Sounds like a slam-dunk to me! I saw these guys on YumBlog a few months ago, and thanks to a tip on ChowHound discovered that the Spanish Table sometimes carries Pimientos de Padrón in the summer. A quick walk down there this week confirmed their availability, so I picked some up for a quick Friday-afternoon snack.

    Lisa says:

    Are these spicy?

    Chris says:

    According to the write-up/legend/whatever, I’ve read that anywhere from 1 in 10 to 1 in 30 is hot.

    Lisa says:

    With my luck, I’ll get the hot ones.

    Chris says:

    With my luck, I won’t!

    Lisa says:

    Oooh, these are good!

    Chris says:

    I knew you’d like them… simplicity itself! Peppers, olive oil, salt!

    Lisa says:

    I heart sal… whoa! Can I get some water?

    Chris says:

    Did you get a hot one?? Lucky!!

    Lisa says:

    Actually it was really hot to start, but now it’s not that bad.

    Chris says:

    Well, hopefully that wasn’t the only one in th… Yikes! I just got one too — that IS hot! I really want more of these. I hear that they actually grow pretty well here; I sense some seeds in our future…

    Pimientos de Padrón
    Pimientos de Padrón
    olive oil
    coarse sea salt

    Take a pan and pour just enough olive oil to cover the bottom of the pan. Turn the heat up to high. When the olive oil starts to sizzle toss the peppers in whole. Lower the heat to medium-high, and shake the pan occasionally so the peppers cook evenly. When the peppers start blistering and browning, they are ready. Remove to a plate lined with paper towels to soak up some of the extra oil, then transfer to a bowl and sprinkle with coarse sea salt. Eat ‘em whole and wait for a spicy one!

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    posted in Appetizers, Spanish, Vegetarian | 8 Comments


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