Some things never get old

12 09 2009

Like soup, salad, and good bread!

So I mentioned the no-more-photos quandary to my dear friend Patrick, and he told me to quit being so fussy and just snap a damn picture. Good advice! I took a quickie with my iPhone so you can be just jealous enough to try this recipe. I rounded up the recipe for the salad from eat the right stuff and got a rough idea of what I was doing on the gazpacho from another blog, though I didn’t really follow the recipe.

Hatch Chile Gazpacho

  • 1 hatch chile pepper, mild (I bought a spare to use for garnishing; you only need a 3 or 4 slices garnish for each serving, but the leftovers can always get thrown in some eggs with cheese and Cholula)
  • 1/2 red bell pepper (sorry, sorry, do something with the extra half, it can’t be that bad)
  • 4-5 basil leaves
  • 1 green onion
  • 2 cloves garlic
  • juice of 1/2 a lemon
  • 1 tbsp extra virgin olive oil
  • 1 tbsp tomato paste
  • 1/2 tbsp (ish) balsamic vinegar
  • 1 slice bread (I used a roasted garlic and jack cheese, mmm), soaked in
  • 1/2c stock (I use, at the suggestion of the inimitable Orangette, Imagine’s No-Chicken Broth, because it doesn’t taste like much)
  • 1 seedless/English/Canadian/whateverthefuck your grocery is calling it today cucumber (the one with ridges, in plastic wrap), peeled
  • 1 large tomater!
  • salt to taste

Put the peppers, green onion, basil and garlic in your food processor and process until extremely finely chopped. Wee, tiny pieces. Add lemon juice, olive oil, tomato paste and balsamic vinegar; process until it starts to puree. Add the bread and stock and puree. Add tomato and cucumber; here you get to make your own choices. Sam likes hers pureed and thusly I puree it. Others like it a little chunky. This is why I tell you to wait to the end to add the cuke and tomato, because these are the things you would want chunks of. It’s like a choose your own adventure story, except the ending is always that you eat gazpacho. Add salt to taste (I used, I think, somewhat less than a teaspoon). Chill for as long as you have; I hear 2 hours is the minimum, but I don’t plan very well, so mine chilled more like half an hour. Oops. Garnish with a few slices of hatch pepper and be sure to serve with a few pieces of crusty bread!

Roasted Sweet Potato and Red Pepper Salad

  • 1 large sweet potato, diced
  • 1 red bell pepper, sliced
  • 1/4 tsp red chili flakes
  • 2 cloves garlic, minced
  • olive oil
  • 1/4c pine nuts, toasted (it is possible, just possible, that I forgot to toast these. Eh.)
  • salad greens (I used a spring mix or whatever, I’m not picky. It’s green. Put it in my face.)
  • Small log of Montchevre goat cheese (I like this brand because it’s mild and creamy and not too expensive and mmmmmmmm)
  • 4 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • heaping 1/2 tsp dijon mustard

Preheat oven to 400F. Toss yer sweet potaters in olive oil with the minced garlic and the chili flakes; roast in the oven for about 30 min, until tender and slightly browned at the edges. Put on a plate to cool and put the peppers in the pan as well (add a little more olive oil if you’re worried there’s not enough left over) and roast for about 20min. See how I just saved you a pan? You’re welcome.

While the warm foods cool, mix up your salad dressing, put some greens on a plate, pinch off a bunch of goat cheese for each salad (or just a little, if you’re a wuss, but I like as much as I can put on there without seeming like I have a problem), etc. Once they’re around room temp or slightly, slightly warmer, arrange the potatoes and peppers atop the salad greens, sprinkle with pine nuts and goat cheese, and drizzle with your vinaigrette. Eat!

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