You Say Tomato, I Say SALMOREJO!

salemorejo textSummer is the time when vine ripened tomatoes are plentiful. If you’re lucky, these red beauties are growing in your own garden. (I’m so jealous!)

There are many ways to enjoy fresh tomatoes, but I want to encourage you to try this extremely fast and easy Spanish chilled tomato soup called SALMOREJO.

Bonus: No cooking involved!

NOTE: This soup is really not meant as a meal – more of a refreshing something to tide you over, or a starter for the meal. The olive oil makes it very rich, even though the consistency is thin-ish.

SALMOREJO – makes about 6 cups

  • about 3 lbs fresh tomatoes
  • about 5 cups (8 oz) French bread, torn into 1″ pieces (leave the crust on)
  • 1 clove garlic, cut into thin slices
  • 3/4 tsp salt
  • 1/2 cup extra virgin olive oil
  • 1 T red wine vinegar (or sherry vinegar)
  • 2 hard boiled eggs, chopped, for garnish

Cut washed tomatoes into quarters – no need to remove core or skin. Place in blender.salmorejo3 Purée tomatoes. Place a large sieve over a bowl and pour in the tomatoes. salmorejo4Using a spatula or large spoon, slowly stir the purée until all that remains in the sieve is a pulpy mash – this can take 5-10 minutes. Discard mash into your compost pile or down the drain.salmorejo6 Put about 4 cups of the bread into the empty blender. Pour the strained tomatoes back into the blender. Let set for about 15-20 minutes to wet and soften the bread.salmorejo1 Add in the garlic, salt, olive oil, and vinegar. Blend until puréed. Add in more bread to thicken, as needed.salmorejo2 Taste and adjust seasoning. Serve either chilled or at room temperature, topped with chopped hard boiled eggs.

ROASTED POTATOES: Irresistible!

roasted potatoes textI’ve almost never found a potato recipe I didn’t like. My love of potatoes (and chocolate) are most likely passed down from my Irish mam. While baked, hashed browns, mashed, and braised are all delicious, roasting potatoes kicks it up a notch making them one of my favorites.

Roasted Potatoes have a caramelized outside with a creamy inside.  What’s not to like?! And if that’s not enough, they’re easy to prepare.

ROASTED POTATOES

  • 6 Yukon gold potatoes
  • 3/4 tsp salt
  • 4 T vegetable oil
  • optional:  2 T parsley, chopped

Preheat oven to 425º Fahrenheit.

Cut off ends of potatoes so there’s a flat, exposed surface on both sides. (Discard the ends.) Slice potatoes into 1/2″ discs. Place in a saucepan and cover with 1″ of water. roasted potatoes1Bring to a boil, cover, and simmer for about 5 minutes – until there’s a little resistance when you poke the centers with a sharp knife. (You don’t want to fully cook them at this point.) roasted potatoes7Drain potatoesroasted potatoes2 then empty them into a large bowl. Add in the salt and vegetable oil. Gently blend. roasted potatoes3Pour potatoes onto a rimmed baking sheet, making sure you scrape out all of the oil. Lay all the potato discs flat, spreading the oil under each piece.roasted potatoes4 Bake at 425º F for 15-20 minutes, until bottom is well browned. Flip potatoes and bake for another 10-20 minutes, until both sides are well browned.roasted potatoes5 Remove from oven and sprinkle with parsley, if desired. Serve immediately.

 

MUSHROOM CARBONARA: Deliziosa e Facile!

mushroom carbonara textPasta Carbonara is a delicious meal, but is often overlooked by vegetarians since it generally contains pancetta or bacon. Also, it contains raw eggs, which can cause salmonella fear.

Not to worry! Simply replace the meat with mushrooms, and use pasteurized eggs to avoid any salmonella. Pasteurized eggs can be difficult to find, but it’s quite easy to pasteurize eggs yourself. Instructions follow Mushroom Carbonara recipe.

NOTE: As Queen of Freeze, I would be remiss in my duties if I failed to remind you (some might say, ‘nag’) to freeze the unused egg whites for future use.

MUSHROOM CARBONARA – makes about 11 cups

  • 1 lb orecchiette pasta (or whatever pasta you prefer)
  • 3 T olive oil
  • 1½ lbs common white mushrooms, chopped into quarters
  • 1/2 lb fresh shiitake mushrooms, chopped into quarters
  • 2/3 cup chopped shallots (about 2 large)
  • 1 T pressed garlic (about 10 cloves, depending on size)
  • 1 tsp kosher salt
  • 5 yolks, pasteurized
  • 1 whole egg, pasteurized
  • 1 – 1½ tsp ground black pepper, depending on preference
  • 4 oz Pecorino-Romano, grated
  • 2/3 cup Italian parsley, chopped

In a Dutch oven, bring 4 quarts of water and 2 T kosher salt to a full boil. Cook the pasta until it’s almost done – about 2 minutes less than package calls for (it will continue to soften). Place a bowl under a sieve and drain pasta, making sure to capture 2 cups of pasta water. (Pasta water is a great thickener.) Set this water aside – you’ll need it later.

Into the now empty Dutch oven place the olive oil and mushrooms. Over medium heat, briefly stir the mushrooms to cover with the oil. Then continue to cook, uncovered, WITHOUT further stirring for 5 minutes in order to draw out the liquid. mushroom carbonara6After 5 minutes, begin stirring now and then until liquid has evaporated and mushrooms have browned – about 5 minutes. mushroom carbonara7Add in shallots and garlic, cooking another few minutes – just before shallots begin to brown. mushroom carbonara8Stir in the 1 tsp kosher salt, cooked pasta, and 1 cup of the reserved pasta water. Remove pot from heat source and let cool about 5 minutes.mushroom carbonara5 Separate the yolks from 5 of the eggs and beat these yolks together with the whole egg. As you’re beating the eggs, slowly drizzle in 1/2 cup of the pasta water, stirring constantly – this will temper the eggs. mushroom carbonara4Then slowly pour the eggs into the pasta mixture, stirring constantly. mushroom carbonara3Stir in the pepper, Pecorino-Romano, and the parsley. mushroom carbonara2Turn burner to very low and continue to stir in order to heat pasta for serving, taking care not to scramble the eggs. If mixture is too thick for your liking, loosen it up with remaining pasta water.

Buon appetito!!!

PASTEURIZING EGGS

Note: I’ve watched many videos and read many sites about pasteurizing eggs. Plus, I’ve done it myself with no ill effects.  HOWEVER, you should do your own research, just to be sure.

About 20 minutes before beginning, remove eggs from refrigerator to bring them to room temperature.

Have a bowl of ice water ready.

Place room temperature eggs (still in their shells) in a saucepan and cover with about 1″ of water.pasteurizing eggs1Heat saucepan until water reaches 140º Fahrenheit. Maintain 140º for 3 minutes for large eggs and 5 minutes for extra large eggs. (You’ll probably have to turn off burner all-together to maintain the temperature.) pasteurizing eggs2Remove pan from heat source and immediately remove eggs to the ice bath for about 5 minutes. This will stop the cooking process.pasteurizing eggs3Remove eggs from ice water and refrigerate until needed. Make sure you mark them somehow so they don’t get confused with unpasteurized eggs.

You may notice the whites have become slightly cloudy – this is fine.  Also, beating the whites into a meringue may take longer, although I haven’t had any problem with this.

PIMENTO DIP: Bring Something New To The Party!

pimental dip textIt’s summer party time and that, of course, means food – particularly finger foods to snack on. Yes, we all love our onion dip, guacamole, salsa, and bean dip. But isn’t there room for something new?

Pimento Dip can be made in minutes if you have a food processor. If you don’t have one, then it will take a little longer since you’ll have to shred the cheese. (I keep my machine on the counter, so it’s nice and handy.)

PIMENTO DIP – makes about 1 2/3 cups

  • 8 oz extra sharp cheddar cheese
  • 4 oz jar diced pimentos, drained
  • 1/4 cup mayonnaise
  • 1 T Dijon mustard
  • 1½ tsp red wine vinegar
  • 1/8 tsp celery salt
  • 1/8 tsp ground black pepper
  • pinch garlic salt

Using the shredding disc of your food processor, shred the cheese and leave it in workbowl. Change out the disc for the steel blade and add in the remaining ingredients.pimental dip1Pulse until blended, but not pureed – you want some chunkiness to the dip. Scrap down sides of bowl, as needed when you pulse.pimental dip2You can serve dip as it, or heat it in the microwave for a total of 2 minutes, stopping every 30 seconds to stir. Serve with a substantial chip such as bagel or tortilla chips.

CLOUD BREAD: Gluten-Free & Light As A Feather!

cloud bread text

Never heard of Cloud Bread?  Neither had I until googled a bread question and happened to see this term. Intrigued by the name, I clicked the site and read about Cloud Bread. I assumed this was something the blogger made up, but then I googled “cloud bread” and found it’s a thing. Who knew?!

Cloud Bread is a gluten-free alternative to grain bread. In its basic state it’s made with just 3 ingredients: eggs, cream of tartar, and yogurt. I see no reason not to add spices or cheese to jazz it up, although I haven’t tried doing this.

It’s easy and quick to prepare, which is always a bonus. BUT, don’t expect it to be quite as sturdy as wheat bread. That being said, it held up which I made an avocado/tomato/cheese sandwich:cloud bread1

CLOUD BREAD – makes about 8, depending on how you ladle the batter

  • 3 eggs
  • 1/8 tsp cream of tartar
  • 1/4 cup plain yogurt

NOTE: You’ll need to line a cookie sheet with parchment. The parchment should lay flat, so if your cookie sheet has a rim, cut the parchment to fit inside.

Preheat oven to 300º Fahrenheit.

Separate eggs, putting whites in the bowl of your electric stand mixer, and yolks in a small bowl.

Into the yolks, whisk in the yogurt. Set aside. cloud bread6Turn your electric mixer on medium to break up the whites. When the whites begin to foam, add in the cream of tartar. cloud bread7Increase mixer speed to high and beat whites until stiff peaks form. cloud bread8Pour the yolks/yogurt into the beaten whites and turn on mixer to very low. Beat until the yolks are blended into the whites – this won’t take long. Don’t overbeat – you don’t want to deflate the whites. cloud bread9On a parchment lined cookie sheet, ladle out the batter into whatever shape you want, making them about 1/2″ thick. Space them at least 1″ apart.cloud bread4 Bake in 300º F oven about 25 – 30 minutes (mine took 25 minutes) – until beginning to brown. cloud bread3Place the Cloud Bread still on parchment on wire rack. After about 5 minutes, remove bread from paper to wire rack to completely cool. They should really rest at least an hour before using, in order to set. Store in fridge.

CHOCOLATE CHIP COFFEE CAKE: An Old Favorite!

coffee cake3 textMy mother used to love to buy lady’s club cookbooks. You know the ones – they’re made up of the members favorite recipes. Once I left home, she would buy them for me, too. This was years before the internet. Back then, we had to rely on cookbooks, magazines, and recipes passed on from friends and family.

Chocolate Chip Coffee Cake became an instant favorite of mine. Not only is it delicious, but it’s made in a bundt pan, which makes serving easy.

I feel obligated to disclose that back when I was very young and could afford the calories, I would top my serving of Chocolate Chip Coffee Cake with vanilla ice cream, followed by chocolate sauce. Amazing!!!

CHOCOLATE CHIP COFFEE CAKE

  • 1/2 cup + 1 T butter at room temperature, divided
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups + 1 T all-purpose flour,  divided
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sour cream
  • 1 cup semi-sweet chocolate chips (I use Nestle’s)
  • 1/3 cup dark or light brown sugar (I use dark)
  • 1/4 cup powdered sugar
  • 1/2 cup walnuts, chopped & lightly toasted
  • 2 tsp cinnamon

Preheat oven to 350º Fahrenheit.

Prepare the bundt pan by melting 1 T butter and stirring in 1 T flour. lemon cake11Using a pastry brush, paint flour/butter thoroughly on bundt pan – getting into all the crevices. coffee cake8In an electric mixer, cream together 1/2 cup butter and granulated sugar for 3 minutes (don’t cut this time short).chocolate chip cookies5 Beat in eggs and vanilla. coffee cake9In a separate bowl, combine the 2 cups of flour, baking soda, baking powder, and salt.bundt2 On low speed of mixer, beat in 1/2 of sour cream (don’t worry about being exact). coffee cake10Beat in 1/2 of flour mixture, then beat in remaining sour cream, followed by remaining flour. Stir in chocolate chips. (The picture below shows vanilla being added now – I forgot to add it earlier with the eggs.)coffee cake11In a separate bowl, combine brown sugar, powdered sugar, walnuts, and cinnamon. coffee cake5Spoon half of batter on bottom of bundt pan, gently spreading it out evenly.coffee cake4Sprinkle on half of brown sugar mixture, then spoon on remaining batter, spreading it evenly. Finally, sprinkle on remaining brown sugar mixture. coffee cake6Bake at 350º F for 45-60 minutes, until toothpick comes out clean (it’s okay for there to be chocolate from the chips).coffee cake7 When done, remove from oven and let cake sit in pan for 20 minutes before removing to a wire rack to completely cool. coffee cake1Sprinkle on powdered sugar, if desired.

 

BELIZEAN RICE AND BEANS: A One-Pot Wonder!

Belezian rice and beans textThis is probably the easiest meal you’ll ever make. Simply chop the onion, cilantro, and red pepper, then throw everything into the pot and cook for 30 minutes.

This recipe is a lovely combination of subtle flavors. Try not to leave out any of the spices – I know most are only 1/8 tsp, but they’re important for the overall effect.

NOTE: Belizean Rice & Beans is super good topped with Avocado Sauce!

BELIZEAN RICE AND BEANS – makes about 5 cups

  • 1  15-oz can pinto beans, including liquid
  • 1 cup onions, chopped
  • 2 T fresh cilantro, chopped
  • 4 T butter
  • 1  15-oz can coconut milk (or 1/2 cup powdered coconut milk plus enough water to make 15 oz)
  • 1 cup uncooked long-grain white rice
  • 1 red pepper, chopped
  • 1/2 tsp ground black pepper
  • 1 tsp salt
  • 1/8 tsp chili powder
  • 1/8 tsp celery seed
  • 1/8 tsp coriander
  • 1/8 tsp nutmeg
  • 1/8 tsp onion powder
  • 1/8 tsp paprika
  • 1/8 tsp garlic powder

Mix all ingredients in a 2-quart saucepan. Belezian rice and beans3Bring to boil, then reduce heat to simmer. Cover and cook over low heat for a total of 30 minutes. At first, stir now and then – until it’s been cooking for about 20 minutes. At this point most of the liquid will have been absorbed into the rice. Stir more often now to prevent burning. If all the liquid has been incorporated before the 30 minutes is up, turn off the heat and let the covered pot sit on the hot burner. This is to make sure the rice is completely cooked. belezian rice and beans2Eat as is, or do something crazy (like I do) and serve as an open faced sandwich on a homemade English Muffin or arepa, topped with avocado. Yummmm!