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Goat Cheese and Sage Gnocchi with Butternut Squash, Kale and Blue Cheese

October 4, 2019

This post is basically one big ode to fall. And gnocchi. And my husband for taking me out to eat on our Anniversary. We went to the Black Trumpet and this was our main course. My meat-loving husband and I split this for our 15 year Anniversary dinner. It just oozed fall comfort food when we saw it on the menu and that’s pretty much what it is. This will help you get your fall on, I promise.

Also, why aren’t people shouting from the rooftops that homemade gnocchi is SO good and easy? Consider this my rooftop shout.

Remember that scene in Unbroken when he was on the stairs and watching his mother or grandmother making gnocchi in the kitchen, and that memory of comfort sustained him through almost dying in a boat and almost dying in the prisoner of war camp?

When I saw that scene, I was touched by the power of food memory like everyone else but now I know it really is because homemade gnocchi is that good. (RIP Louis).

Gnocchi has FOUR ingredients (five if you use cheese like I did) – you put potatoes that have been boiled and mashed (or grated) on a work surface that’s dusted with flour, then you add flour, make a well, crack an egg, add some salt and for these I added goat cheese and sage, and then you mix it all together with your hands until it forms a dough. It might actually take as long to make and boil these as it takes to boil a box of spaghetti.

This is one of those dishes that you can get all the elements together ahead of time. I cooked the vegetables and made the dough on Sunday and then our tile guys came in to finish our kitchen (yay, I can’t wait to show you all now that it’s done! Post coming soon). I didn’t get to roll out the gnocchi until two days later and it was totally fine.

To put the dish together, you just roast the kale (make extra because you will want to nibble on it all day long).

And then you make the butternut squash puree – just add some liquids to thin it out (I used milk, broth and apple cider vinegar) and some butter, salt and pepper.

Then you boil the gnocchi – it only takes 3 minutes to cook, and it nicely floats to the top of the water to tell you its done.  Then you melt 2 T. butter in a large pan and cook it until it’s browned.

Then you put these three elements together – which honestly you could have used each part alone or in a million other ways for other dishes, so keep them on hand all fall. Then you sprinkle blue cheese and chopped hazelnuts on top ( look for hazelnuts at a gourmet grocer or try Amazon).

This could be a Thanksgiving side dish, a comfort meal for a friend who had surgery or new baby, or just a date night at home. My older kids loved it, the little ones just wanted the gnocchi.

 

For the gnocchi:

4 russet potatoes (about 2.5 lbs)

2 1/2 cups flour + more for work surface

4 oz. goat cheese, softened

1 egg

2 T. chopped fresh sage

1 tsp. salt

Directions: 

Boil potatoes: put peeled potatoes in a pot, cover with water and bring to a boil, then cook for 20 minutes. When fork tender, remove and let dry on a towel.

Using a potato masher or potato ricer, mash potatoes until they are the consistency you would use for mash potatoes. (You can also grate them).

On a work surface coated in flour, pile the potatoes and then add the 2 1/2 cups of flour. In the center of this pile make a well and add goat cheese and egg, beating egg with a fork. Then add sage and salt, and using your hands combine all ingredients well and form into a loaf. Using a sharp knife, slice 1-2 inch strips through the longest side of the dough. Pulling one row apart at a time, roll between your fingers until a thin log is formed. Then cut 1-2 inch pieces of dough to form each gnocchi.

You can boil immediately, for around 3 minutes or until it floats to the top of the water. If you want to serve them later you can lay them on a cookie sheet and put in fridge or freezer until ready to boil. Once frozen they can be stored in a ziplock bag in the freezer.

For the butternut squash:

1 butternut squash, sliced in half, seeds removed

Olive oil

2 T. butter

3/4 cup chicken broth

1/2 cup milk

1/4 apple cider vinegar, optional

Salt and Pepper

Directions: Preheat oven to 350. Line baking sheet with aluminum foil and oil it. Place squash cut side down, and cook for 30-35 minutes, until squash feels tender when a knife is inserted. Let cool.

For serving, scrape squash into pan set on medium heat. Mash with a potato masher as it heats, then add butter and let it melt, then stir to combine. Thin puree out with your choice of liquids, I used 3/4 c. whole milk, 1/2 c. chicken broth, 1/4 c. apple cider vinegar. Stir and if necessary mash until desired consistency. Add 1/2 tsp. salt and 1/4 tsp pepper, tasting to adjust seasoning if more is needed. Keep warm until you assemble the dish.

For the kale: 

4 cups kale, steams removed and torn into pieces

2 T. olive oil

1 tsp. salt, 1/2 tsp. pepper

Directions:

Preheat oven to 350. Toss kale with oil, salt and pepper. Divide kale among 2 sheet pans to avoid steaming and to get crisp. Roast for 15 minutes, until crisp.

To assemble: combine butternut squash, gnocchi then kale onto a plate or plater. Sprinkle 1/4 cup blue cheese crumbles and 1/4 cup chopped hazelnuts on top. Serve immediately.

A Southern Dinner

February 26, 2017

(Hi Food Lovers – just a note to say as I completed my edits for my book I got behind on everything, including blogging here. I am attempting to make it up to you with not just one recipe, but a whole meal. These recipes are truly all new favorites on our rotation, and it feels so good to be back sharing a love of food with you here.) 

It’s hard to step your baby toe into a love of food without feeling the effects of Southern Cuisine on America. Southern Cooking has become synonymous with cooking with soul, or love, or heart, or something approximating all three. But you don’t need to get philosophical to know that southern food just tastes good. With its mixture of rich fatty meat, an ample supply of butter and cheese, and tangy, vinegary liquids, most of which have been cooked long and slow, its hard not to end up with something that will make your belly and your soul very happy.

So when my southern friend Christy sent me her recipe for Collard Greens around New Years, followed up with some lovely gifts and priceless staples like grits and seasoning they use in their kitchen to achieve that authentic flavor, I knew I wanted to see if my Northern Kitchen could make those flavors appear.

Turns out, it can. I thought I’d use some of these gifts for a whole southern meal, complete with a rib recipe that we’ve been loving. The result was amazing fall-apart ribs, collard greens that were so flavorful, they tasted like they were from a restaurant in the south, and baked cheddar grits that were so good they’ll make your toes curl. Or at least make you want to curl up for a nap. All of these make up such quintessential comfort food, it’s no wonder it’s called soul food.

So let’s start with the my favorite:

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Collard Greens à la Christy

 

This recipe has a short cut that I highly recommend: buy the seasoning packet from Uncle Wiley’s which my friend sent me. Whatever kind of magic is in there, it sure makes for some delicious greens. If you don’t want to bother, just play around with your garlic powder, salt and pepper until it tastes seasoned. The salt pork adds some salt too so go easy at the start of it simmering.

This recipe delivers you a huge pot of good for you greens, plus a whole bunch of broth that I sipped for the next three days and just made me feel amazing. I was writing a lot that week, and I would get so excited when I brought up a hot, salty mug to sip while I worked. Christy said it’s called “pot likker” and all I know is its pretty life affirming. Or at least during editing season. I found my collard greens at my local store so hope yours carries it too.

Collard Greens à la Christy (printer version here):

When I got the photo of the recipe, it was officially titled “Collards and Peas” which just sounds like a great dish, doesn’t it? She said her husband traditionally makes the peas separate from the collards by boiling them in a little chicken broth, which is what I did. Then you just serve it together. But here is the cast of characters:

“Collards and Peas” 

3/4 container of peas, soaked overnight, then cooked in chicken broth (can use frozen)

1/2 an onion

3 bunches collards, sliced

1 salted pork pack (I had a large package and just used a slice that was about one inch thick and it was just right)

garlic, salt and pepper (or use Uncle Wiley’s seasoning packet)

3 stalks celery (I sliced them and loved them, but you don’t have to if you want to just use it for flavor)

dollop of chicken bullion

Optional: add a splash of malt vinegar at the end.

Directions:

Trim collards from stems which are bitter. Then chop them up and place them in a huge pot of water. Add pork, onion, spices, and a huge dollop of chicken bullion. There is no right or wrong ratio for the peas and collards, essentially just throw everything into a pot, bring to a boil, then simmer until leaves are tender. You can also served with black-eyed peas and diced tomato. 

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Oven-To-Grill-Ribs

So you’re going to want to pin this recipe too.

I don’t know about you, but after having eaten great ribs from friends and restaurants, I was sort of in the camp that I would let them make them and I’ll happily eat them.

But then I found this recipe from Chef Charlie McKenna in Better Homes & Gardens, who has some deep southern roots and an award winning BBQ restaurant in Chicago. He made ribs seem…doable. So when my daughter asked for ribs for her birthday a while ago, I tried them, and they were SO easy and SO good: falling of the bone, smokey, juicy, and well-seasoned.

The secret is you flavor them up with mustard and the rub, then cook them low for 2 hours, sealed in a tin foil envelope, so they stay really juicy. Then flash grill them for 10 minutes with BBQ sauce. The rub mixture makes enough for 3-4 rack of ribs, and I store mine in a tightly sealed jar. And I have made my own sauce, but in a pinch, I have used a good jar too.

I love that you can cook these all year round if you use an indoor grill pan. One rack of ribs feeds our family very comfortably.

Oven-to-Grill Ribs (printer version here):

Ingredients

  • 13 1/2 pound rack pork loin back ribs
  • 1/4cup yellow mustard
  • 1cup BBQ Rub
  • 1/2cup BBQ Sauce

Directions

  1. Preheat oven to 375 degrees F. With a pastry brush, spread the mustard all over both sides of the ribs. Generously sprinkle the rub all over both sides of the ribs.
  2. Place ribs in the middle of a double thickness of heavy foil cut 6 inches longer than the ribs. Wrap ribs in the foil. Bake for 1 1/2 to 2 hours or until tender (the two middle bones of the rack should start to pull apart easily).
  3. Remove ribs to a tray (discard liquid in foil packet). Spread the sauce all over both sides of the ribs. Grill on the rack of a covered grill directly over medium heat for 15 minutes, brushing with additional sauce every 5 minutes, turning once. Adjust heat as necessary to prevent burning.

BBQ Rub

Directions

  1.  Place celery seeds, cumin seeds, mustard seeds, and coriander seeds in a spice grinder and grind until fine. Mix together with remaining ingredients. Store leftovers in a dry, cool place.

BBQ Sauce

Directions

  1.  Whisk all ingredients together in a large saucepan and bring to a simmer. Simmer, covered, for 10 minutes, stirring occasionally. Cool to room temperature. Cover and chill up to 2 weeks.

Recipe originally printed in Better Homes and Gardens.

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Baked Cheesy Grits

Normally I test totally new recipes like this, but turns out Baked Grits are very easy and with the help of butter and cheese turn out delicious no matter what you do. (Ok, scorching the bottom of pan might not work). I merged a number of recipes online, which were all very similar, keeping notes as I went, and they turned out just the way I was hoping. Maybe it was the authentic grits sent from Georgia? Now my mind is dreaming about fried polenta.

Baked Cheesy Grits (printer version here):

5 cups chicken broth

1 1/4 cups grits, rinsed

4T.  Butter

1/2 t. garlic salt

1/2 t. salt

1/4 t. pepper

1 cup (4 oz) sharp cheddar, divided

1 cup (4 oz) monterey jack

1/2 cup milk

3 eggs

Directions:

  1. Preheat oven to 350°. Bring chicken broth just to a boil in a large saucepan over medium-high heat; gradually whisk in butter and grits. Reduce heat, and simmer, whisking constantly, 5 to 7 minutes or until grits are done. Remove from heat.
  2. Add seasoning, milk, half the cheddar cheese and all of the monteray jack cheese. Stir until completely combined and cheese is melted. Taste for seasoning, adjusting if needed. Add eggs and combine well. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining half cup of cheddar cheese.
  3. Bake, covered, at 350° for 35 to 40 minutes or until mixture is set. Let cool for 5-10 minutes before serving. 

I hope you take a trip to the South via your taste buds and try these out! They are delicious and memorable, and with friends like Christy, definitely Soul Food.

xoxo, Katie

Cranberry Pear Chutney

November 16, 2016

Are you in as much shock as I am that Thanksgiving is next week?

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Luckily my first attempt at getting ready for it was this easy Cranberry Pear Chutney that is LOADED with flavor. It also nicely solves the whole cranberry debate: We think the pilgrims used them, so we have to have them, but how? Cranberry bread? Not if there is pie around. In a can? Um, I am just going to pass on that one. My mom loves this fresh chunky side salad with chopped cranberries, orange zest, and sugar, but it is just a little too hard to eat raw cranberries for moi. image

Enter Cranberry Pear Chutney. You may have gathered from the sheer number of curries I have posted on this site that I love everything about Indian food, but especially their condiments. And chutney is tops. The acid with sweet with vinegar. YUM.

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And I just want to use pear in everything right now, so I am so happy to put these gorgeous things to work:

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There is so much going on from all these flavors. It is like fireworks in your mouth. Even if Aunt Flo brings frozen peas, this will bring some excitement to your plate. And can you even IMAGINE a leftover turkey sandwich with stuffing and CHUTNEY? Good thing this recipe makes two ball jars because I might have to keep one just to make a left over Thanksgiving sandwich. I already warned my mom to skip the can and the pseudo-salsa and to make room for this guy (and you know I am bringing that Turkey bowl to serve it in too.)

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I also feel like this makes the best gift if you are going to someone else’s house. I am planning on bringing it over to win some daughter points looking like this:

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I might even make these for Christmas gifts too if they look that cute.

But the best part is this comes together SO fast. 20 minutes tops.

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Hope this rocks your Thanksgiving as much as it will mine.

Happy Eating, xoxo Katie

Cranberry Pear Chutney (printer version here):

Ingredients:

1 bag cranberries

Zest of 1 orange

3 inch piece of ginger, finely chopped or grated

3 Bosc (they stay firmer but use whatever you have) pears, diced

1 tsp ground cinnamon

1 tsp ground cloves

1 cup brown sugar, packed

3 Tablespoons lemon

3 Tablespoons Apple cider vinegar

1 1/2 cups Apple cider

1/2 water

Pinch of salt

Directions:

In medium saucepan, combine all ingredients except pears. Bring to a boil, reduce heat. Simmer uncovered for 10 minutes or until cranberries soften. Add pears and cook for 5 more minutes.

Serve chilled or at room temperature.

Lemon Garlic Shrimp Salad with Arugula and Avocado

August 3, 2016

imageI could write a big post that is just an ode to the summer salad. We’ve been growing fresh romain and red leaf lettuce in our back yard, and I’ve been making big batches of this homemade Panara Greek Dressing.

But this salad is AH-mazing. Get ready for a flavor blast of lemon, garlic, and feta along with a texture explosion of crunchy radishes and nuts, creamy avocado, and meaty shrimp. You can make this for a party, or you can make it for yourself and halve the recipe. Either way, you’re going to wanna make it. Because its amazing.

I think I was laying by a pool while my kids swam when I dreamed it up. Most likely it was the lingering effects of Tamara Adler and her urge that a salad have something crunchy, creamy, acidic, and oily. Plus I totally crave shrimp in the summer for some reason – it cooks so fast so the kitchen doesn’t get hot and the lighter protein is my jam.  If your people don’t love shrimp you can totally substitute two cubed chicken breasts. 

I was having lunch with my mom and sister the next day, and had a bottle of my favorite Sancerre and wanted to bring something to go with it.

The garlick-y lemony dressing, and the crunch, not to mention how pretty it is, made us so happy.

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I used some of the flavors from the dressing to marinate the shrimp. (A garlic spicy kick on shrimp makes me swoon). I made a marinade from the juice from 1 lemon, 1/2 olive oil, 2 cloves of garlic, 1/2 teaspoon red pepper flakes and salt and pepper. I put the raw shrimp in a zip lock bag with this and let it sit for a half hour. (You can do longer).

I started the dressing right after since it is very similar, and the longer the garlic hangs out with the lemon the more flavorful it will be so you want to give it some time to mingle. Combine lemon juice, Dijon mustard, minced shallot, 1 small grated (or minced) garlic clove. Let it hang. Go listen to some music. 

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When you are ready to start the salad, put some sliced almonds (or whole almonds or another favorite nut) in a pan and toast them. For some reason, I feel compelled to toast nuts in my cast iron skillet. It heats them so evenly.

Here is where you can choose your own adventure: I kept feeling like couscous would be a great texture to this salad. But when I assembled it, it looked too pretty to add it! So I served it in a bowl with a bed of couscous underneath and it was amazing. So experiment! Maybe put it under the arugula in a big bowl if you were taking it to a party. Or leave it out. The couscous does such a great job of soaking up the yummy dressing so it is a thumbs up, but the salad is great on its own too.

While everything is marinating and toasting and couscous is (optionally) fluffing up, start slicing your radishes. I can’t get enough radishes these days, so in they went. And I wanted a creamy element, so in went avocados too.
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This dish comes together fast, because although there are a lot of steps you can do them at the same time. The only thing that this salad requires one you get past cooking the shrimp is assembly. Yay for some easiness.

Whether you are headed to a big Labor Day bash, or some relaxed get togethers with friends and family, delight everyone and make this. (But even if you eat it at home with Netflix, it’s still pretty great.)

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You will thank me when you make this! I promise.

Happy Eating, xoxo Katie

Lemon Garlic Shrimp Salad with Radishes and Arugula (Printer Version Here):

For the Marinaded Shrimp:

1/4 cup fresh lemon juice

1 tablespoon minced shallot

1 small garlic clove, finely grated

½ teaspoon red pepper flakes

½ cup olive oil

½ teaspoon salt

½ lb. raw shrimp, peeled

 

For the Salad:

2 cups arugula, thinly sliced

1 avocado, sliced lengthwise

1 cup radishes, sliced

½ cup toasted almonds

½ cup crumbled feta (I used low fat)

 

For the Dressing:

¼ cup fresh lemon juice

1 tablespoon minced shallot

1 small garlic clove, finely grated

2 teaspoons chopped parsely

½ teaspoon salt, pinch of black ground pepper

½ cup extra virgin olive oil

 

Directions:

If shrimp is frozen, soak in warm water until it is thawed (about 5-10 minutes.) Peel and removed tails. Mix marinade ingredients together, then pour over peeled raw shrimp in a ziplock bag. Let sit in fridge for 30 minutes-4 hours.

Start the dressing by mixing all the ingredients except the olive oil. Let sit to allow flavors to blend.

If serving with couscous, prepare according to package directions.

Toast almonds by pouring into skillet or pan, shaking to evenly distribute in one even layer in pan so they toast evenly. Checking for doneness every few minutes (set a timer if needed) shaking pan to toss and redistribute nuts. Repeat as necessary until toasted. (Note: you can tell when they are done by noticing when there is a toasted nut smell, but the timer is more reliable, which is helpful since they burn easily). Remove from heat when done and let rest until use.

When shrimp is done marinating, heat large pan on medium-high heat. Pour shrimp in pan, give one small sprinkle of salt and pepper, turning after cooking 1-2 minutes or when pink. Let cook for 1-2 minutes on the other side, then transfer to a plate to cool.

Meanwhile, place arugula in large bowl. Slice radishes and scatter around the top. Slice avocado, squeezing with lemon juice to prevent browning, then lay on top of salad. Scatter evenly the feta, nuts, and shrimp around top.

When read to eat, pour dressing evenly over top. Serve immediately.

 

Tuscan Pork Loin in Herb Bread

April 20, 2016

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This dish is just a gem to have in your repertoire. It might be in the top three for my favorite recipes I’ve ever posted. If it looks rustic and heavenly in these pics, that’s because it is. IMG_8293

It is also a testament to how some things are worth the wait. I first tore this idea out of a magazine years ago, and kept it in my trusty binder of recipes (it was before Pinterest, that’s how long ago it was! But I still love my binder of magical recipes.) The article was on a Tuscan cooking class by the Divina Cuccina, which just sounds like Heaven, right? For those of us who can’t hop on a plane and head over there, this dish is the next best thing.

When the recipe somehow disappeared from my binder, I took to the internet to search for it. Happily I found a new blog to obsess over in the process. But most importantly, I found this long lost recipe.

I love this dish because it is so easy, but it is perfect for any occasion and makes it special. A party, a picnic, the beach, a random Tuesday night (which is when I made it!). It has huge flavor thanks to these: IMG_8338

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It is so easy to just sear the pork tenderloin and then lay it in the flavored baguette. The magazine article I read said to tie it with cooking twine, so that is how I did it. The Italian Dish says to wrap it in aluminum foil. I’m not sure it’s going to matter because the end result is this soft, fragrant garlic bread that is very moist, and pork that has been so infused with flavor from the lemon, garlic and herbs.  I have to say I really loved the crunchiness of the bread on the outside contrasted with the chewiness on the inside, so I like it with the twine. (It also made for fantastic leftovers, and since the bread was like herb croutons, it was delicious on a salad for lunch the next day.)  But I might try it in foil next time and see.

Side note: one of my favorite things at holiday parties is eating filet of beef with garlic bread, so I think this whole operation could be done with a beef tenderloin and some garlic bread. Just saying.

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If you do check out the Italian Dish site, notice that she has a link to her baguette recipe which she just whipped up before making this dish. Do not let that distract you or make you think you’re not worthy. You are. It is just fine to do this the easy way and pick up a baguette. I actually love that this has such simple ingredients, you can keep a pork tenderloin and a baguette in your freezer and defrost the night before so you always have it on hand.

Ok, go forth and make this and fit it into your summer repertoire. You will thank me, I promise!

Tuscan Roast Pork in a Baguette

The size of the baguette and pork tenderloin don’t have to match exactly. You will be trimming off the ends of the baguette to fit the meat.

Ingredients:

  • 1 small baguette
  • 1 large clove garlic
  • 1 large rosemary sprig
  • 1 large sage leaf sprig
  • 1 teaspoon course sea salt
  • 2 springs flat leaf parsley
  • 1 lemon, zested
  • 3 tablespoons extra virgin olive oil, divided
  • 1 pork tenderloin
  • freshly ground pepper

Instructions:

Preheat oven to 375° F.

Cut the baguette in half, lengthwise.  Scoop out some of the soft insides (you can use these for bread crumbs for a later use).  Set aside.

Strip leaves off rosemary and sage sprigs.  Place the garlic, herb leaves, sea salt, parsley and lemon zest on a cutting board and chop everything up finely.  

Heat 1 tablespoon of the olive oil in a large fry pan over medium high heat.  Season the pork tenderloin well with freshly ground pepper. Sear the pork on all sides in the pan and remove after you have a nice crust formed all over.  

Brush the remaining olive oil, 2 tablespoons, onto the inside of the baguette halves.  Sprinkle the herb mixture on top of the olive oil. Place the pork tenderloin on the bottom half of the baguette, place the top half of the baguette on top of the pork and cut off any overhanging bread on the ends.  Wrap the baguette up tightly in aluminum foil or tie in cooking twine and place on a baking sheet.

Bake for 45-55 minutes and remove.  Let rest for about 10 minutes.  Remove foil or ties and slice.

Recipe is origionally from Judy Witts and was adapted on www.theitaliandish.com

Gazpacho with Crab & Avocado

July 28, 2015

imageIs there anything more refreshing on a hot day then Gazpacho? It is one of my all time favorite summer dishes. It is like drinking your salad – so filling and delicious, with the tang of vinegar and kick from jalapeño.

On our first day in Paris, it was a 100 degrees, and we ate lunch at a bistro where I saw it on a chalk board menu served with vegetable tartar on top. It was so refreshing – ice cold, and the tartar made of just cucumbers, onions and zucchini was so different (and so precisely chopped! The woman who waited on us came up and asked how I liked it and I am guessing she made it herself).

Her dish made me think about adding something on top, and I wanted to add a protein to make it a meal. I adore the combination of crab and avocado, and I was craving them tossed in lemon. So I made a mixture tossed in a quick vinaigrette out of lemon, olive oil, and mustard. The result was…amazing! Perfect for lunch or as an appetizer. (You could even put them in little glasses for a party).

To make the gazpacho: imageChop all the veggies and put them in a food processor. Then tear up the bread and add it along with all the liquids (water, vinegar, extra virgin olive oil). That is it!

imageimagePulse it to the desired consistency (fine, but not liquified). So easy. And it makes a huge batch, great for a party or for luxurious lunches the whole week.

For the crab and avocado (which would be good on anything, right?):

imageimageCube two avocados, and squeeze half of a lemon over it. Then add half of the 1 lb. can of lump crab – I really love Heron Point’s brand, and you can freeze the other half, though we ate ours as an appetizer with easy remoulade the next night. But you could also use shrimp as well, chopped if they are large. In a bowl, mix together 3 T. olive oil, 1 teaspoon dijon, and the other half of a lemon, a dash of tabasco sauce along with salt and pepper. Then pour that over the lump crab-avacado mixture, and stir. Add 2-3 T. scallions.

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To serve, pour chilled gazpacho into bowl. Spoon crab mixture on top and enjoy.

imageThis is just the most luxurious dish, the crab goes so well with the tomatoes and spicy jalapeño.  Simple flavors, simple ingredients. So stock up at your next farmer’s market or with your garden bounty and whip this up – I promise you will thank me!

Gazpacho with Crab and Avocado (printer version here)

For Gazpacho:

4-5 very ripe beefsteak tomatoes

2 large English cucumbers, halved and seeded

2 red bell peppers, seeded and coarsely chopped

2 jalapenos, seeded and stemmed

1 small (or ½ of one large) red onion

2 slices day old white bread

3 cloves of garlic, peeled

1 cup ice plus ½ cup water

4 T. red wine vinegar

½ cup extra virgin olive oil plus more to drizzle

 

Directions:

Core and seed tomatoes. Peel and seed cucumbers. Stem and seed the peppers. Tear two slices of bread into pieces. Combine vegetables, bread and liquids in food processor and process until almost smooth; season with salt and pepper.

Pour soup into pitcher, cover and refrigerate until very cold. (You can serve with croutons if making without the crab mixture.)

 

For the Crab and Avocado Topping:

2 ripe avocados

½ lb. lump crab

1 lemon

3 T. olive oil

dash of tabasco

salt and pepper

2 T. scallions, sliced

Directions:

Cube avocados and spoon out. Sprinkle with half the lemon juice. Add crabmeat and toss lightly so ingredients stay chunky. Make vinaigrette out of next 5 ingredients, and gently toss to combine. Add one large spoonful on top of each bowl of soup.