Gazpacho with Aged Goat Cheese Crosatini

For the Gazpacho:

4-5 medium sized tomatoes, quartered
3 medium cucumbers, peeled and quartered
1/2 orange pepper, quartered
1/2 yellow pepper, quartered
1 small sweet onion, quartered
2 cloves garlic
1 tsp fresh thyme ( I love thyme, but tarragon or basil would be great substitutes)
1/2 tsp fresh oregano (don't use oregano if you use tarragon instead of thyme)
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
1/2-1 tsp kosher salt
1/2 tsp freshly ground black pepper

Combine all of the ingredients in a blender and puree for about 30 seconds.  Resist the urge to overly puree the soup--it should be a little bit chunky.  Taste and adjust the seasoning.  Allow to chill for at least 2 hours.  serve with crosatini (recipe is below) or croutons.  It is also delicious with lump crab meat or smoked salmon or trout.  Thanks to the acidic nature of the soup, it will last in the refrigerator for up to a week.

Recipe notes: I have a very powerful blender (a Vitamix.  I love it).  If your blender is not as powerful, you may need to peel the tomatoes.  Don't worry, this is easy. core the tomatoes and, using a knife, make an "x" in the bottom of the tomato.  Submerge the tomato in boiling water for about 30 seconds (you should see the skin peeling away) and then immediately submerge it in ice water.  The skin should easily peel off.  Squeeze the tomato to remove the seeds.  Even if you do have  a powerful blender, you may find the tomato seeds bitter.  If so, follow this step.

If you find this soup too thick, add some tomato juice.  Just be careful not to make the soup too salty.  Store bought tomato juice is very high in sodium.

For more information, see the blog post "Eating for Three."

For the Crosatini:

1 Loaf French bread, sliced
olive oil
aged goat cheese ( l used the Cherry Clen Crottin.  it's delicious)

Move a rack to the uppermost shelf in your oven and turn on the broiler.  Lay the bread in a single layer on a baking sheet or broiling pan and lightly drizzle or brush both sides with olive oil.  toast the bread for about 30 seconds per side until the edges are golden brown.  Grate some goat cheese over one side of the crosatini and return to the broiler for 10 seconds.

Recipe Notes:  If you don't like goat cheese, parmesan cheese would be a great substitute.  

My Grandmother's Chicken Soup

Chicken Soup always makes me feel better!1 Whole Chicken, cut up
2 Lbs Flanken style beef short ribs
1 large onion, sliced
1 cup carrots, peeled and sliced
1 1/2 cup parsnips (about 5), peeled and sliced
1/2 cup celery, diced
1 Tbs kosher salt, plus more to taste
1 cup dried lima beans
sachet filled with 1 Tbs Fresh dill, 1 Tbs fresh parsley, 1 tsp fresh sage, 1 tsp fresh thyme, 5 peppercorns, 5 whole cloves, 1 bay leaf)

Put all of the ingredients into a large Dutch oven.  Add just enough water to cover the chicken by 1/2 inch.  Bring to a simmer uncovered.  Skim the foam off the top of the soup.   Continue to simmer covered for about 1 1/2 hours until the lima beans are tender.  Taste and adjust salt and pepper.  Remove the satchel of herbs.  Serve with egg noodles and enjoy!

Recipe Notes: It's important not to add too much water.  This soup is even better the next day.  Refrigerate Soup--the fat will float to the top and solidify.  Once this happens, you can skim it off the top of the soup.  For more information see, "A Perfect Day For Chicken Soup."

How To Tie a Tamale

For more information and recipe ideas see "Hot Tamales."1. The Masa should look like mashed potatoes. I used Alton Brown's recipe. It tasted delicious and was easy to make.2. Spread the Masa onto a dried corn husk that you soaked in hot water for at least 45 minutes. Spread the masa half way down the husk and about 1/2 inch away from the edge.3. Place the filling onto the masa. Be careful not to overfill the tamale.4. Roll the edges of the Tamale together so that the corn meal seals in the filling.5. Finish rolling the tamale until it looks like a cigar6. Fold the filled tamale in half7. Tie the tamales in bundles of three.8. Steam for about 1 to 1 1/2 hours until the corn pulls away from the husk. Enjoy!

Tuna Carpaccio with Fried Quail Eggs

Tuna Carpacio with Fried Quail Eggs1 Lb Sushi Grade Tuna diced in 1/2 inch pieces
1 Tbs minced fresh ginger
1 bunch of scallions, whites and light yellow ends chopped
1 Tbs Sesame oil
2 Tbs Soy Sauce
2 Tbs Sugar
2 Tbs Rice Wine Vinegar
2 tsp dijon mustard
1 Tbs Toasted Sesame Seeds
chives
4 quail eggs, fried in sesame oil

Combine sesame oil, soy sauce, sugar, vinegar and mustard.  Add the ginger, sesame seeds, and scallions.  Toss tuna in the dressing and marinade for up to two hours.  Serve with a fried quail egg on top!

Recipe Notes:For more information on quail eggs see my blog post, "You Never Know."  We ate this for dinner but it would also be a great appetizer or side dish.  The quail eggs are a fun addition, but they really don't taste much different from a chicken egg.  You could also eliminate the egg all together, but it does add wonderful texture and flavor to the dish.

Pasta with Peas, Mushrooms, and Fresh Mozzarella

Pasta with Peas, Mushroms, and Mozarella1 onion, chopped
3 cloves garlic, minced
2 Cups Chopped Fresh Mushrooms
4 Fresh tomatoes, skin removed and chopped
2 cups fresh peas
1 large ball of fresh mozzarella, diced
Salt and pepper to taste
Chopped fresh basil
1/2 Lb large tubular noodles

Cook the noodles in a large pot of salted water. Drain and reserve. Heat the oil in a sauce pan over medium-high heat and add garlic.  Sautee for about 30 seconds until you can smell the garlic.  Add the onion and sautee until translucent, about five minutes.  Add the mushrooms, reduce heat and cook until mushrooms begin to release their juices.  Add tomatoes and stir until tomatoes begin to break down, about 7 minutes. Add peas and cook until hot, about 4 minutes. Season to taste with salt and pepper.  Turn off heat and add noodles, basil, and mozzarella.

Recipe note: Try different combinations of mushrooms. They add different flavors and depth to the sauce