last year in new york we were completely spoiled. there was only one or two days of rain and the rest were filled with clear blue skies and a nice light breeze...i had almost forgotten what humidity felt like until i woke up this morning and walked out of my air conditioned apartment. with the humidity level at 71% last night there is now a cloud over the city. but its not a good cloud, its a hot, steamy, unrelenting cloud of hot air; halfway across the manhattan bridge this morning i still couldn't see the buildings along the fdr because of the "heat dome" as its now being called. so for dinner tonight give me something cold and light. but most importantly, give me something cold.
although her kale chips weren't really my style, i decided to give gwyneth another shot. this recipe for gazpacho was given to her by a woman that she lived with in spain and after researching many different types of gazpacho, this one seemed to me the most accurate of the tastes and flavors that i would expect of rustic spanish food. it turned out so wonderful. full of the flavors of roasted peppers, garlic, and cucumber with a nice brightness created from the splashes of vinegar and lime. it was a very refreshing treat on a very hot day.
and besides being quite easy to make, this recipe also has some great tools to learn from like roasting peppers and easily peeling tomatoes (plums and peaches too.) number one: to roast a pepper, put the pepper over an open gas flame on high heat, rotating with tongs, until completely charred all over. it should take about 15 to 20 minutes. after the peppers are cooked place them in a glass bowl and cover with plastic wrap until they're cool enough to handle. when they've cooled slip off the charred skins by running them under water. and number two: to peel tomatoes, score the bottoms in an x shape with a paring knife, then plunge them in boiling water for thirty seconds. immediately after put the tomatoes into an ice bath and the skins will slip right off.
Gazpacho
Gwyneth Paltrow
8 ripe vine-ripened tomatoes, peeled and cored
1/2 English cucumber, peeled, seeded, and roughly chopped (about 2/3 cup)
1 roasted red bell pepper, see above for instructions
1/3 cup peeled and diced red onion (1/2 onion)
2 cloves garlic, peeled and minced
2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
1 cup 1/2-inch bread cubes, cut from day-old sourdough, country bread, ciabatta, or the like
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
1 lime, halved
top with croutons for garnish
Combine all of the ingredients up the olive oil in a blender and blend until desired consistency. I like mine to be almost smooth with still a little texture. Once blended, refrigerate for at least 30 minutes. Serve with a squeeze of lime and topped with croutons.
Parmesan Croutons
The Barefoot Contessa Cookbook
1 baguette
1/4 cup olive oil
Kosher salt
Freshly ground black pepper
1/4 cup grated Parmesan cheese
Preheat the oven to 400 degrees.
Slice the baguette diagonally into 1/4 inch thick slices. Depending on the size of the baguette you should get about 20 to 25 slices. Lay the slices in one layer on a baking sheet and brush each with olive oil and sprinkle liberally with salt and pepper. Sprinkle with the grated Parmesan and bake for 15 to 20 minutes until they are browned and crisp.
although her kale chips weren't really my style, i decided to give gwyneth another shot. this recipe for gazpacho was given to her by a woman that she lived with in spain and after researching many different types of gazpacho, this one seemed to me the most accurate of the tastes and flavors that i would expect of rustic spanish food. it turned out so wonderful. full of the flavors of roasted peppers, garlic, and cucumber with a nice brightness created from the splashes of vinegar and lime. it was a very refreshing treat on a very hot day.
and besides being quite easy to make, this recipe also has some great tools to learn from like roasting peppers and easily peeling tomatoes (plums and peaches too.) number one: to roast a pepper, put the pepper over an open gas flame on high heat, rotating with tongs, until completely charred all over. it should take about 15 to 20 minutes. after the peppers are cooked place them in a glass bowl and cover with plastic wrap until they're cool enough to handle. when they've cooled slip off the charred skins by running them under water. and number two: to peel tomatoes, score the bottoms in an x shape with a paring knife, then plunge them in boiling water for thirty seconds. immediately after put the tomatoes into an ice bath and the skins will slip right off.
Gazpacho
Gwyneth Paltrow
8 ripe vine-ripened tomatoes, peeled and cored
1/2 English cucumber, peeled, seeded, and roughly chopped (about 2/3 cup)
1 roasted red bell pepper, see above for instructions
1/3 cup peeled and diced red onion (1/2 onion)
2 cloves garlic, peeled and minced
2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
1 cup 1/2-inch bread cubes, cut from day-old sourdough, country bread, ciabatta, or the like
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
1 lime, halved
top with croutons for garnish
Combine all of the ingredients up the olive oil in a blender and blend until desired consistency. I like mine to be almost smooth with still a little texture. Once blended, refrigerate for at least 30 minutes. Serve with a squeeze of lime and topped with croutons.
Parmesan Croutons
The Barefoot Contessa Cookbook
1 baguette
1/4 cup olive oil
Kosher salt
Freshly ground black pepper
1/4 cup grated Parmesan cheese
Preheat the oven to 400 degrees.
Slice the baguette diagonally into 1/4 inch thick slices. Depending on the size of the baguette you should get about 20 to 25 slices. Lay the slices in one layer on a baking sheet and brush each with olive oil and sprinkle liberally with salt and pepper. Sprinkle with the grated Parmesan and bake for 15 to 20 minutes until they are browned and crisp.
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