Andalusian Gazpacho from the website: www.notderbypie.com
- 1 2-inch-long piece baguette
- 3 garlic cloves, or to taste
- 2 teaspoons salt
- 2 tablespoons Sherry vinegar
- 1 teaspoon sugar
- 1/2 teaspoon ground cumin
- 2 1/2 pounds ripe tomatoes, cored and quartered
- 1/2 cup extra-virgin olive oil
- Soak bread in a glass of water for a minute or two, then squeeze it dry and dump the water.
- Blend the garlic, salt, baguette, vinegar, sugar, cumin, and half the tomatoes. Blend until the tomatoes are very finely chopped. Add the remaining tomatoes with motor running, and then very slowly pour in the oil in a steady stream. Don’t rush — taking your time with the oil is key to a velvety gazpacho
- The garlic takes some time to come to manifest it’s flavor, but when it does, it kicks, so resist the temptation to overdo. Refrigerate overnight.
Tortilla de Papas al Horno
- 2 large yellow or white potatoes, sliced in rounds
- ½ green pepper, finely chopped
- 1 onion, chopped
- 1/4 cup parsley
- 3 eggs
- 1/3 cup milk or cream cheese
- salt to taste
- (This would be good with other vegetables or other herbs as well)
- Coat a medium small baking dish with olive oil and sprinkle in chopped onion and green peppers, then layer the potatoes inside.
- Beat together 3 eggs and 1/3 cup milk or cream cheese with minced parsley and salt to taste.
- Pour the egg mixture on top and bake until the egg is firm – about 40 minutes.
This of course is entirely changeable, as are all the recipes. We washed and cut butter lettuce and red leaf lettuce, boiled beet then peeled and sliced them, lightly boiled corn cobs, sliced green beans into small rounds, grated carrots, sliced green olives, toasted sesame seeds, and made guagamole – and arranged it all on a plate. The dressing was just balsamic vinegar, salt, and a good quality extra-virgin olive oil.
(without noodles: gluten free!)
- 1 c kidney beans
- 1 can whole tomatoes and 1 tomato or about 9 fresh tomatoes
- 8 oz tomato concentrate
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 to 6 zucchinis (depending on the size)
- a few stalks dried rosemary
- hot chili flakes to taste
- Ricotta cheese – if you are making this in Buenos Aires one bag is enough, I don’t know how much that is – 1lb?
- Salt to taste
- Start by soaking beans overnight, then bring them to a boil with one large or 2 small cloves of garlic.
- Simmer for about 2 hours but don’t cook them to complete softness, the skins should curl back when you blow on them and they should be soft enough to eat, they’ll cook a little more in the juices of the vegetables when you bake the lasagna.
- In the meantime make a sauce by chopping a large onion and frying it slowly in olive oil.
- When it is golden and almost crispy sprinkle on a good layer of chili flakes (mine were from the US thus actually have a kick to them), the minced garlic and a lighter layer of dried rosemary.
- Once the herbs are hydrated add the can of tomatoes and their juice, or the chopped fresh tomatoes.
- Add the drained beans – mash the garlic the cooked with add that too.
- You’ll have to use a good deal of salt, beans need a lot, but keep checking as you go. The sauce should be quite spicy and have a strong rosemary flavor. Remember that the zucchini and ricotta are on the sweet/bland side so they will balance the sauce out.
- Coat a baking dish with a good layer of olive oil and then layer thin, wide slices of zucchini, a light layer of ricotta cheese, the bean/tomato sauce mixture, fresh tomato slices, and more ricotta cheese. Top with sliced black olives and parmesan cheese.
- Again my use of argentine stoves prohibits my ability to give an accurate temperature indication. Bake with full fire for about 40 minutes, then it can be ready but will be better if you let it stay another 40 minutes or so with low fire.