21 July 2012
15 July 2012
Another heat wave is on its way to Chicago, so I'm stocking up on Gazpacho. My last recipe came out of things I had from the market, and this is only slightly modified: 4 large tomatoes, an orange and a red bell pepper, a cucumber, a head of garlic, a red onion, a splash of vinegar, a half bunch of cilantro, salt, freshly ground cumin and pimentón de la Vera dulce, a smoked Spanish paprika. Lastly I added a dose of very good olive oil (maybe a third or quarter cup?), which really rounds it out and makes a difference since it isn't cooked. (This had to be done in two batches in a standard 14c food processor). Makes about two liters.
09 July 2012
I started making risotto and after sautéing onions and having already chopped the asparagus, I realized that I was put of arborio rice. Japansese short-grain rice made for a great substitute, and Grüner Veltliner made for a great base to start the risotto (the broth was chicken-based otherwise).