Posts tagged ‘Bread’

June 2, 2015

Revisited: Gazpacho with Pea Shoots and Capers

Gazpacho Redux

With both the legislative session and school winding down, I’m making it a goal this summer to really explore one or two international cuisines. I realized recently that not really having the opportunity to cook for several months has left me in something of a culinary rut. I think a deep dive into the subtleties of a specific palette is just what the chef-doctor ordered.

And since a visit to Spain many years ago was what really piqued my interest in cooking, so it only seemed like a fitting place to return.

Almost four years ago (!) when I had just started this blog, I posted a recipe for one of the most ubiquitous of Spanish dishes – gazpacho. Here is what I wrote at the time:

There are hundreds of ways to spice up a gazpacho recipe – and believe me, I’ll be back here with some of my own takes down the road – but for a quick, refreshing dish on a hot day, you can’t beat the original.

Don’t say I’m not a man of my word.

Technically the addition of bread to this dish would make it salmorejo, the less famous cousin of gazpacho, but it’s largely the same concept. This recipe is a bit heartier – enough to be a light meal by itself – but still delightful for a warm summer day. The fried capers offer little bursts of salt and vinegar that help break up the flavor of the soup. The pea shoots, meanwhile, are a beautiful visual addition that also provide some diversity in texture.

Traditional? Not as much. Delicious? Sí.

Gazpacho with Pea Shoots and Capers

Equipment

  • Food processor

Ingredients

  • 1/3 cup crusty bread, preferably a bit stale, cut into small cubes
  • 1 tablespoon red wine vinegar
  • 1 red pepper
  • 3 medium tomatoes
  • 1 cucumber, peeled
  • 1/2 red onion
  • 1 garlic clove
  • 1 tablespoon pimentón or smoked paprika
  • 2 teaspoons cumin powder
  • 1/4 cup olive oil, plus extra for plating
  • 10-12 capers
  • 1/2 cup pea shoots

Instructions

  1. Place the cubed bread in a small bowl with the vinegar. Let it stand until all of the liquid has been absorbed so that the bread is slightly soggy.
  2. Roughly chop the red pepper, tomatoes, cucumber, onion, and garlic. Don’t worry about getting them too small or the same size.
  3. Add the chopped vegetables to food processor along with the bread, pimentón, cumin and quarter cup of olive oil. Blend to your desired consistency (there are all manner of opinions on how much you should blend your gazpacho. I’m a fan of almost completely smooth, but it’s up to you).
  4. Chill the soup for at least 30 minutes in the refrigerator before serving. Feel free to let it sit overnight, as the flavors only develop over time.
  5. To serve, fry your capers in a small sauce pan with a dash of oil until lightly crisped and beginning to lose their shape, about 2-3 minutes. Drizzle a bit of olive oil over the gazpacho and top with a handful of capers and the pea shoots.
April 3, 2013

Rosemary, Goat Cheese and Honey Crostini

(Recipe developed by light-bites wizard Maggie Humphreys)

Rosemary Goat Cheese Bruschetta

I had an unfortunate realization the other day. For a blog entitled Rosemary Renaissance, there is an astonishing lack of recipes that actually involve rosemary.

Luckily these crostinis are just what this blog needs to start living up to it’s name. Goat cheese and honey are a classic sweet and salty pairing that work wonders on top of a crusty baguette. Combined with a little rosemary to imbue a spark of piney zest, these two-bite morsels are packed with simple but robust flavors.

This crostini dish is super easy to make – it’s even filed it under my slightly dusty “cheat dish” tag – but it’ll be a big hit at your next party!

(Protip: when eating, turn the bread sideways before taking a bite. That way you’re not shaking your head back and forth trying to tear through the crust – like I did.)

Rosemary, Goat Cheese and Honey Crostini

Ingredients

  • 1 baguette, cut into slices
  • 1 1/2 cups creamy goat cheese
  • 1/2 cup honey
  • 4 rosemary sprigs, destemmed

Instructions

  1. Pre-heat the oven to 350 degrees. On each slice, spread a generous pat of goat cheese, a drizzle of honey, and 3-4 pieces of rosemary.
  2. Place all the slices onto a baking tray and cook for about 15 minutes, until the edges start to brown and the goat cheese is starting to melt. Remove from the oven and let cool for 3 minutes.
  3. Eat!
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