Gazpacho with Heirloom Tomatoes

I know that some parts of the U.S. are still waiting for their tomato abundance to arrive. Here in Southern California we're swimming in them and its a beautiful feeling!

One of my favorite ways to enjoy the tomato bounty is gazpacho - the cold tomato soup made famous in the movie Women on the Verge of a Nervous Breakdown. (If you haven't seen it yet, rent it soon, the color palate alone with lift your spirits!) Gazpacho could just as easily been dubbed "Cold summer garden soup" since it seems like its everything from the garden when the tomatoes are at their peak.

This is one of those dishes where every woman has her own version; some prefer basil to cilantro or don't add celery or do add bell pepper. It's up to the cook! My version generally adheres to what I have below, with occasionally more spice in the form of a raw chile like a jalapeno or serrano, nothing too hot. But it is always delicious in a hot day when you're not going to go near any oven devices!

Gazpacho with Heirloom Tomatoes

2 beefsteak tomatoes, cored and quartered
2 heirloom tomatoes (red are best), cored and quartered
1 1/2 stalks celery
1/2 cucumber, peeled and cut in chunks
1/2 red onion, cut in chunks
4 cloves garlic
1/2 cup olive oil
1 1/2 tablespoons red wine vinegar
1/2 cup cilantro
1 teaspoon salt
1 teaspoon hot sauce

Place all in blender and puree. Serve chilled.

Hugs!

Recipes currently inspiring me:
Scalloped Tomatoes with Croutons at Smitten Kitchen
Thai Fried Rice at ECurry
Broccoli Rabe with Mozzarella Crema at Pithy and Cleaver

Spice-Rubbed Pork Cutlets with Mango Peach Salsa

Mango peach salsa is one of those garnishes that restaurants (of any caliber) love to toss on menus. It sounds lush and exotic and is visually stunning on a plate. I have to confess that I am one of those people who has turned her nose up at the idea of making it at home - it feels so trite and overdone....of course that was how I felt before, before being the operative word  here.

I was shaken out of this stubbornness because I had some overripe mangos and a few peaches and a hot pepper that was dying to be used. This salsa is usually served over fish (salmon, Chilean sea bass) and all I had was a pork cutlet, not something I cook with everyday or almost at all. Someone suggested a spice rub and I thought to myself, "spice plus fruit plus pork, that sounds like a combination I have heard before, I'll give it a try."

Spectatular. Unbelievable. I will actually buy pork cutlets on purpose now to recreate this dish.

Once again, I am humbled by my own stubbornness regarding preconceived notions when it comes to a dish or condiment or garnish. All my notions do is leave me bereft of a great food experience. Please let me continue to remember this point!

Spice Rubbed Pork Cutlets with Mango Peach Salsa

2 large pork cutlets
olive oil

Spice Mix
3 teaspoons cumin seeds
1 1/2 teaspoons coriander seeds
1 1/2 teaspoon fennel seed
1 teaspoon white peppercorns
1 small dried red pepper
2 dried bay leaves

Mango Salsa
2 large mangos (or 4 altufo aka champagne mangos) cubed
2 ripe peaches, cubed
1/4 red bell pepper, diced
1 lime, juiced
2 large cloves garlic, minced
1 small jalapeno, deseeded and minced
1/2 teaspoon salt

Combine salsa ingredients and set aside to marry at room temperature. Grind spice mixture in electric grinder or mortar and pestle. Oil pork cutlets lightly and dredge in spice mixture. Grill or pan fry over high heat, 4-5 minutes per side until done. Serve with salsa on top.
Hugs!

Recipes currently inspiring me:
Watermelon Gazpacho at Soup Chick
Homemade Nutella at Family Style Food
Eggplant Rolls at Greek Food Recipes and Reflections

Zucchini and Sunburst Squash Fritters

Vegetable fritters, particularly squash ones, are popping up all over the food blogs I read (kind of like squash in the garden!) A few samples are here and here and here. So naturally I had to give them a go. They really couldn't have been easier and the variations are endless!

Unlike other breaded-fried foods, this fritter really allows the vegetable flavors to come through, particularly if you let it rest a minute or two after frying it. Don't skimp on the cold topping garnish, it makes such a lovely contrast and brings all of the flavors out.

Grilled Spice-Rubbed Sea Bass

I recently came across a new food website that I adore. It's called An Edible Mosaic, written by Faith who makes lots of traditional home cooked Arabic dishes for her Middle Eastern born husband (so you know they're fairly authentic.) She makes it sound so easy and that's where I found the inspiration for this dish, and I know there will be so many more to come!

Spice rubs on just about anything are a great alternative to breading - it looks like breading and creates a crust but there is no flour or breadcrumbs involved - Amazing!

French Onion Soup

French onion soup is one of those traditional dishes that I always think about ordering at a Bistro but never do. I can't actually remember the last time I ate this amazing peasant style soup.

I was inspired to make it after one of the wine vendors I work with at Co-opportunity mentioned that the first time he tried the sherry he had just sold me (Tio Pepe) was drizzled over French Onion soup, in France no less. Well, that was all the prompting I needed! Particularly when I noticed that the co-op had some gorgeous vidalia onions, there was nothing to do but give this a go.

Roasted Red Pepper Hummus

When you're a poor student AND a vegetarian you eat a lot of hummus, I mean tons. Dried chick peas are cheap and a jar of tahini will last you a long time. So I quickly learned to vary my hummus so as not to lose my mind with boredom.

I've added carrots, parsley, beets and spinach to hummus. I even recently tried a version with avocado (wasn't a huge fan, too much avocado and not enough hummus for me). But my favorite flavored version is roasted red peppers, particularly if they're fresh roasted. And when I was watching my pennies, buying a jar of peppers wasn't the best investment. When the summer abundance of red peppers arrived, I would roast up a bunch and keep them in a jar under a layer of olive oil.