End of Summer Gazpacho

I've been trying to make all my favorite summer dishes before I head into hearty fares that come with the fall season.  One of my all-time favorites is Gazpacho, a traditional Spanish cold vegetable soup.  Although there are several different recipes in Spain, some ingredients remain constant - tomato and cucumber.  This makes Gazpacho fresh, healthy, and fast.  This recipe serves 2-3 people.

Ingredients:

1 can of Hunts diced tomatoes

1 large cucumber

2 cloves of garlic

1 lemon's juice

1 red pepper

3 tablespoons of extra virgin olive oil

Optional: small white onion

Optional: sprig of basil for garnish and aroma

Assemble your ingredients.  Peel the cucumber, and have your blender nearby to start adding ingredients.

In no particular order, add your canned tomatoes and olive oil.

The centerpiece of the soup is the cucumber, so make sure you get a big one or two small ones to get the proper flavor proportions. Cube the cucumber to make for easier blending.

Dice the red pepper. I use red pepper in this case because it is sweeter, lends a good color, and it just more traditional. Yellow and green peppers have their strengths in other dishes.

Give a quick mince to the garlic, the blender will do the rest.

Put the lemon in the microwave for 30 seconds on high.  It will help break down the inside of the fruit to release maximum juice.  I squeeze the lemon half facing up so that I can catch the seeds as they pop out while the juice trickles between my fingers into the blender.

Surprise! Your gazpacho is orange.  But it doesn't matter.  It will be delicious and taste straight from the garden even if you went to the supermarket.  In Spain, it is often enjoyed in a glass with ice, but it is equally acceptable to have it in a bowl. Garnish with basil or diced white onions if desired.  Bon appétit!

Delicious Simple Spaghetti with Red Sauce

This dish is, by far, my favorite dish not only to eat, but to make. It reminds me of, well, essentially my entire childhood. As with many families, spaghetti was and always will be a major staple on the dinner table.  My family's red sauce has always been a "family secret" until now. I hope it can bring as much joy and comfort to you as it has to me on countless nights.  This recipe will make enough for two or three people.

Ingredients:

1 can Hunt's brand tomato sauce (I can't emphasize enough that it must be SAUCE not chunks or paste)

2 large cloves of garlic

2 tablespoons of Italian herbs

1 tablespoon of paprika

4 tablespoons of extra virgin olive oil

salt and pepper

1/2 pound of spaghetti pasta

small block of your favorite hard cheese

Optional ingredients:

Teaspoon balsamic/sherry vinegar

Heaping spoonful of cream cheese

Teaspoon of sugar

 

My ingredients aren't usually pre-measured, but I just got these fantastic stainless portion cups. The first step is to peel your garlic. (I usually use the smash and separate method)

My apologies. I just think they're so cool! Sam's Club had them at a great deal too.  I recommend to every student to shop at Sam's you save so much money by buying in bulk.

I have a garlic press, but a fine mince using salt as an abrasive to mash with on the cutting board works just as well. Add the olive oil, turn the burner on medium, and scrape in your  fresh garlic.  

Wait until the oil starts to simmer and add the paprika, salt, pepper and Italian spices to give them time to infuse the oil for a couple minutes. Careful not to burn anything at this stage! Garlic can burn easily. Stir occasionally. Optional: add the balsamic and allow to reduce for a more tangy sauce.

Give it approximately two minutes and then add your can of sauce. Stir occasionally on low heat.  This would be the time to add your sugar if you like a sweeter sauce. Similarly, if you want a creamier, richer and more subtle sauce, stir in a spoon of cream cheese until fully incorporated. I like mine very savory and light so no additions for me. 

Your sauce is done, but the longer it simmers, the better it will taste so leave it be for a while. Start your pot of water to help you pass the time. When it boils add the pasta.  You should test your pasta rather than just timing it. It provides better results and is WAY more fun, or am I the only one who gets a kick out of testing spaghetti for the perfect al dente consistancy?

Strain the pasta but don't rinse. You want the sauce to stick.  Grate your favorite hard cheese over the sauce and pasta. I have an old grater but no matter, and I use Pecorino Romano cheese (also much cheaper to buy at Sam's) which I find superior to Parmesan for many dishes, although parmesan and Asiago would work just as well.

I LOVE cheese. As a result, it doesn't make for a very photogenic plate. I'll sacrifice beauty for taste any day though.

Finally, dig in.  Some argue that onions and meats belong in spaghetti sauces. The answer is yes, they do, but I would contend that makes them into meat sauces or marinaras, whereas a red sauce is named just that because of its inherent simplicity. Bon appetit!