Recipe (Re)creation: Green Gazpacho with Marcona Almonds

This creation was inspired by a lovely marcona almond gazpacho I had at Contigo recently.  While mine is not a white gazpacho, I did decide to add marcona almonds to a more traditional green gazpacho.  I adapted a recipe that I came across in Bon Appétit and the final result will not disappoint.  Serve as an appetizer or as a light lunch.  It is the perfect chilled summer soup!

Serves 4

Ingredients:

• 1/3 cup marcona almonds, plus more for serving
• 1/4 cup white wine vinegar
• 1 lime, juiced
• 1 cup plain greek yogurt
• 1/2 cup olive oil, plus more for drizzling
• 2 1/2 cups ciabatta, torn and crusts removed
• 1 medium cucumber, peeled and cubed
• 1 green bell pepper, chopped
• 4 tomatillos, husked and sliced
• 4 scallions, sliced
• 2 jalapeños, seeds removed and chopped
• 1 clove garlic, chopped
• kosher salt

Directions:

-Whisk together the vinegar, lime juice, yogurt, and 1/2 cup oil in a bowl.

-Add the bread, cucumber, bell pepper, tomatillos, scallions, jalapeños, garlic & almonds.

-Toss to coast, cover, and chill in the refrigerator for at least 4 hours.

-Purée the mixture in a Vitamix or high powered blender until very smooth.

-Transfer to a large bowl and season with salt, as needed.

-Ladle soup into bowls, drizzle with olive oil, and top with the remaining almonds.

Enjoy!

Restaurant (Re)creation: Arii Moana's Chilled Cucumber + Coconut Soup

I just got back from an amazing trip to the Bora Bora and this dish was inspired by a soup I had at the Four Seasons' signature restaurant, Arii Moana.  It was love at first bite.  It's the perfect soup for a balmy evening, totally ingredient driven, light, and refreshing.  Naturally, I went back home on a mission to bring Bora Bora's finest to my very own kitchen.  This soup is simple, straightforward, and perfect for spring!

Serves 2-4

Ingredients:

• 1 cup light coconut milk
• 1/2 cup coconut yogurt (plus extra for garnish)
• 2 large organic cucumbers, sliced in rounds and halved
• 1/4 cup shredded unsweetened coconut
• 1 tsp. kosher salt

Directions:

-Cut 1/4 of one of the cucumbers off, finely dice and set aside for later.
-Next, add the remaining sliced and halved cucumbers to a high powered blender or Vitamix.
-Pour the coconut milk and yogurt into the blender with the cucumbers.
-Add the shredded coconut and salt and blend to your desired consistency.
-Ladle into bowls and top with diced cucumbers and a dollop of coconut yogurt.

~Enjoy~

Recipe (Re)creation: Na'ama's Fattoush

This recipe is from Ottolenghi and Tamimi's long-awaited cookbook, Jerusalem.  I never thought I'd say it, but I like this cookbook even more than Ottolenghi's other cookbook, Plenty.  This one features both Jewish and Arab dishes, and there are both vegetarian and meat-laden dishes to keep just about everyone happy.  This fattoush salad reminds me of my trip to Lebanon and fattoush was one of my absolute favorite discoveries from the trip.  This recipe is delicious as is, but I just added a few twists to make it slightly more satisfying.  I used pita instead of naan and I toasted it so that it kept its integrity and didn't get soggy.  I also topped the salad with a little crumbled feta for some added salt and creaminess.  You can serve this salad with some grilled sausage or extra pita and hummus and you are all set for a perfect weeknight meal.

ps. Buy the Jerusalem cookbook- you won't regret it.

Serves 3-4

Ingredients:

• 3/4 cup Greek yogurt
• 1/2 cup milk
• 2 large pitas, toasted
• 3 large tomatoes, diced
• 4 radishes, thinly sliced
• 3 mini cucumbers, peeled and diced
• 2 green onion, sliced thinly
• 5 mint leaves
• 1/2 bunch flat-leaf parsley, chopped
• 2 cloves garlic
• 3 tbsp lemon juice
• 1/4 cup olive oil
• 2 tbsp white wine vinegar
• 1 tbsp sumac
• 1/4 cup crumbled feta (optional)
• salt & pepper

Directions:

-To make the buttermilk dressing, start 1 hour in advance.
-Whisk the milk and yogurt together in a bowl.
-Set aside, or place in the fridge until bubbles form to the surface.
-Tear the bread into bite-sized pieces and place in a large mixing bowl.
-Add the buttermilk dressing, and all the other ingredients and mix well.
-Allow flavors to mix for 10 minutes and then spoon the fattoush into serving bowls.
-Drizzle with olive oil and season with salt & pepper.
-Garnish generously with sumac and a sprinkle of feta cheese.

~Enjoy~

Recipe (Re)creation: Homemade Refrigerator Pickles

~From top: pickles on day 1, pickles on day 3 ~

I recently discovered Omnivore Books in my neighborhood and came across a book signing + pickle making class featuring food blogger/cookbook writer Marisa McClellan. Not only did I buy her fabulous book, Food in Jars, but I also had the pleasure of making my own homemade refrigerator pickles.  They are incredibly tasty and are deceptively easy to make.  It can be your new party trick.  Homemade pickles? Don't mind if I do...

Ingredients

• 5 peppercorns
• 2-3 shakes of dill seed
• 1 garlic clove, peeled
• 1 english cucumber, quartered
• 1 1/2 cups apple cider vinegar
• 1 1/2 cups water
• 1 pinch pickling salt

Directions


-Put sliced cucumbers and all dry ingredients in a mason jar.
-Boil the water and vinegar in a pot.
-Pour the water + vinegar brine into the jar with the cucumbers.
-Seal the jar and refrigerate for 3-4 days.
-Enjoy!