Posts Tagged ‘red peppers’

Unrecipe of the Week: Gazpacho Marys

August 7, 2013

With produce at the height of its summer glory, it is the perfect time to make gazpacho. This “unrecipe” is a twist on the classic. It lies halfway between a cold soup and a bloody mary with the addition of an (optional) shot of icy cold vodka.

IMG_1817

Gazpacho Marys:

Chop up an onion, a few cloves of garlic, a seedless cucumber, 4 big tomatoes and 2 red bell peppers.  Add about 1/4 cup of olive oil and 1/4 to 1/3 cup of white balsamic vinegar, and puree in batches until it is “chunky smooth.”  Blend in some tomato juice, until it reaches the desired consistency, about 1/2 to 3/4 of a large bottle. Season with a couple of big squirts of srirachia ( or any other hot sauce you like), and salt and pepper to taste.

Chill for several hours or overnight to allow the flavors to develop. Taste and adjust seasonings if necessary.

To serve:  Ladle the gazpacho into a martini glass, and add a shot of icy cold vodka.  Garnish with chopped cucumber and enjoy!

photo: indigo jones instagram

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Unrecipe of the Week: Ratatouille

October 22, 2012

My family was hankering for pasta with Bolognese sauce, and the meat and pasta part of the dish just wasn’t doing it for me. However,the idea of a slow cooked flavorful dish held some appeal.  I had an eggplant laying around waiting to be converted into something, and I realized I hadn’t made ratatouille in many years.

Ratatouille is an ultimate “unrecipe” since the ingredients and flavors are flexible, as is the cooking time.

Indigo Jones’ Ratatouille

Sauté diced garlic and onions in olive oil until transparent.

Working in batches, sauté sliced mushrooms, diced red and/ or green peppers, cubed eggplant, and zucchini until browned. Season with salt, pepper, oregano and basil to taste.

Add diced tomatoes and pitted Calamata olives.

Transfer to an ovenproof casserole and bake for about an hour, until the vegetables are cooked through, and the flavors meld together. Sprinkle with Parmesan

cheese and enjoy!

Unrecipe of the Week

September 13, 2012

This delicious relish is the perfect accompaniment to simple roasted chicken.

It’s a little bit sweet, and a little bit hot, with a hint of smoky pancetta to enhance the flavors.

Spicy Corn and Pancetta Relish

Cook about 1/2 pound of pancetta, cut into small pieces in a little olive oil until it is brown and crisp. Remove with a slotted spoon and drain on paper towels.

Add 1 diced medium onion to the pan, and sauté until transparent. Add 2 or 3 finely diced garlic cloves and a chunk of finely diced fresh ginger,to the mixture. Add 1 diced red pepper and one diced green pepper and cook until they are starting to soften, about 2 minutes.

Sprinkle with salt and pepper to taste.

Mix in the juice of 3-4 limes*, 1/3 cup of brown sugar, ¼ to ½ teaspoon of cayenne pepper. Add 1/8-1/4 teaspoon of red pepper flakes, depending on how hot you like it. Stir and bring to a simmer, allowing the brown sugar to melt. Add the zest* of 2 limes, cut into strips.
Add 2 cups of corn kernels to the pan and cook until tender.

Stir in the cooked pancetta, and adjust seasonings.

Transfer the mixture into a bowl to cool. Stir in one small bunch of chopped cilantro and ENJOY!

*Use a vegetable peeler to remove the zest from 2 of the limes before you get started. Slice them into thin strips and blanch them in boiling water for 1 minute and set aside until needed.

photo:Glasshouse Images

Unrecipe of the Week

August 14, 2010

It’s the perfect time of year to make Gazpacho, the Spanish spicy tomato based soup that is served cold. The green market is filled with great things, so feel free to improvise!  The secret to this “unrecipe” is to puree the vegetables separately, so the texture stays chunky.

Gazpacho

Chop 2 red peppers, cored and seeded, 4 tomatoes, 1 red onion and 1 large seedless cucumber. Puree each one in a blender or food processor, and put into a large bowl.

Add 3-4 cloves of garlic minced finely.

Add ¼ cup of olive oil, and ¼ cup of white wine vinegar. Mix together and add tomato juice until it reaches the consistency of a thick, chunky soup (about ¾ of a bottle).

Season with coarse salt and pepper to taste.

Chill for several hours or overnight to allow the flavors to combine.

Enjoy!

photo: Glasshouse Images

Unrecipe of the Week

June 5, 2010

Summer is finally here, and along with it, the family potluck picnic at my daughter’s school. By special request, I always bring this party pleaser that gets gobbled up instantly.

Since I am traveling to Sweden tonight for a business trip and won’t be able to attend the picnic this year, I thought I would share this recipe, adapted from Ina Garten’s book “Barefoot Contessa Parties! “.

Chinese Chicken Salad

Rub a little olive oil on 8 skinless, boneless chicken breasts and season them with salt and pepper. Roast in the oven at 350 degrees for about 25 minutes or so, until cooked through. Set aside to cool. When you are able to handle it, shred it or cut it into bite sized pieces.

Blanch 1 pound of asparagus, cut into 2″ pieces  in boiling water for about 3-4 minutes and rinse in cold water to stop cooking. Cut 2 red bell peppers into strips, and mix with the chicken and asparagus in a large bowl.

For the dressing, whisk together 1 cup vegetable oil, 1/4 cup cider vinegar, 1/3 cup soy sauce, 1 tablespoon honey, 3 tablespoons dark sesame oil, 2 minced garlic cloves, 1/2 cup smooth peanut butter, 4 teaspoons coarse salt, and 1 teaspoon pepper.

Toss the dressing with the salad, and sprinkle it with toasted sesame seeds and sliced scallions for garnish.

Enjoy!

tips: you can buy an already cooked chicken and shred that instead of cooking your own.

I make the salad and dressing in advance, and mix it when I am ready to serve it, and then sprinkle the garnish on. That way it doesn’t absorb too much of the dressing and “muddle” the flavors.

photo: glasshouse images


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