In the Kitchen
August 6, 2005 - Chefs are out
We are taking a break from chef's demos until our next festival, but by all means, don't take a break from buying the delicious fresh produce at the market and stirring up a bit of your own culinary creations!posted July 20, 2005 | permanent link to this article
July 16, 2005 - cool off with tomato recipes
No chef's demo this week. But check out the review of these recipes from last year's chefs--just right for this season.Summer Blender Gazpacho with Cream
by Abigail Bird Donovan - Culinary Travels
6 Servings
INGREDIENTS:
1 cucumber- peeled, seeded and chopped
1 green bell pepper- seeded, membranes removed and chopped
2 tomatoes- peeled and chopped
2 green onions- chopped
1/2 yellow onion- chopped
32 oz. tomato juice
1/4 cup packed cilantro leaves
1 clove garlic
1/4 t. dried dill & cumin
1/2 t. ancho chili powder, salt & black pepper
1 t. honey, lime juice & red wine vinegar
2 t. olive oil
4 basil leaves
dash of Tabasco
1/2 cup sour cream or crema mexicana
2 T. tequila 1/2 t. salt
1 T. fresh squeezed lime juice 1 T. Countreau or Triple Sec
DIRECTIONS
Blend together in a small bowl the sour cream, salt, lime juice, tequila & orange liqueur. Set aside.
Bring a saucepan of water to a boil, dip the tomatoes into the boiling water for 1 minute and into ice water immediately following. This will loosen the skin and make peeled much easier.
In a cuisinart, blend tomato juice through Tabasco until smooth. Set aside in a large bowl. Pulse tomatoes, green & yellow onions until minced and add to large bowl. Pulse cucumber & green bell pepper until minced and add to large bowl. Stir to incorporate all ingredients. Taste and adjust for salt and heat.
Serve in small cups, shallow soup bowls, shot glasses or margarita glasses and top with a generous spoonful of margarita cream.
Technique:
Quick is the key with this recipe. Traditional gazpachos are hand minced and blended. The invention of the cuisinart revolutionized cooking and cut the preparation time in half. A blender can be used as well but watch it with a careful eye... you may need to add some of the tomato juice puree to the vegetables as they are being minced to maintain uniformity and to keep the vegetables from getting stuck at the bottom of the blender.
This recipe attempts to engage all of the senses... sweet, salty, sour and bitter. Honey is an unusual addition to gazpacho but it brightens and enhances the other flavors.
Try sautéing lump crabmeat in a touch of butter or shrimp in a little tequila for a different touch or garnish with fresh avocado slices.
Serve with crisp crostini topped with a crumble of Mexican cheese or grated Asiago.
Summer Tomato & Garlic Bread Salad recipe-- page 47 Austin Entertains, the Austin Jr. League Cookbook
1/3 extra virgin olive oil
3 garlic cloves- minced
6 (1-inch thick) slices of Italian style bread
3 T. aged balsamic vinegar
4 large ripe tomatoes- cut into 3/4-inch pieces
1 (14-ounce) can artichoke hearts- drained & quartered
8 ounces fontina or mozzarella cheese- cut into 3/4-inch cubes
4 green onions- thinly sliced
8 basil leaves- thinly sliced
sea salt and freshly cracked pepper to taste
Combine the olive oil and garlic in a bowl and mix well. Reserve half the olive oil mixture for the salad. Brush both sides of the bread slices with the remaining olive oil mixture. Arrange the slices in a single layer on a baking sheet. Broil for two minutes per side or until light brown. The bread slices can be grilled or toasted over a gas grill. Cut each slice into 1-inch cubes.
Whisk the reserved olive oil mixture and balsamic vinegar in a bowl. Add the bread cubes, tomatoes, artichokes, cheese, green onions and basil and mix gently. Season with sea salt and pepper. Serve immediately.
Serves 4 to 6.
This is an excellent recipe for very ripe tomatoes and a terrific dish for picnics or outdoor summer grilling. Use the best and freshest ingredients available for optimal flavor.
posted July 12, 2005 | permanent link to this article
July 9, 2005 - El Chile Cantina
Need refreshing watermelon? How about in an authentic form of agua fresca? Come see, and taste, at the Chef's Circle demonstration by chefs of El Chilé Cantina at 10:30 a.m.posted July 7, 2005 | permanent link to this article
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