Read Online Gourmet Meals in Crappy Little Kitchens by Jennifer Schaertl - Free Book Online
Authors: Jennifer Schaertl
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a clove of garlic on a flat cutting surface. Lay the side of your chefâs knife blade (slanted with the sharp side toward the cutting board, not up) centered on the clove. With the heel of your free hand, give one swift smack to the portion of the blade centered over the clove. When you raise the knife, youâll notice the clove is pulverized and its paper skin will lift off easily.
2 When the onions are translucent, add the tomato paste and allow it to melt evenly into the onions. Next, add the chopped tomatoes and crushed tomatoes, and cook for 10 to 15 minutes, stirring constantly. Add the vegetable stock and fresh dill, and bring the soup to a simmer. Turn the heat down slightly and allow the soup to cook slowly for 30 minutes. Stir often to prevent the soup from burning on the bottom.
3 Take the pot of soup off the heat, and, stirring constantly, drizzle in the heavy cream and season to taste with salt and pepper. Serve warm with a tablespoon of olives in the center of each bowl of soup.
Did You Know This Crap?
Chock full of vitamins C, A, and B, potassium, iron, and phosphorus, tomatoes make a mean pot of soup. I love to cook with and eat tomatoes. Most often I use Roma tomatoes because of their consistent quality, shape, flavor, texture, and good shelf life. Whenever canned tomatoes can be substituted, Iâll note it in the recipe. With the possible exception of chocolate (although Iâve never tried the combination), I canât think of anything that doesnât blend well with tomato.
Gazpacho Margarita, Ole!
Yields 3 quarts (10 servings)
The acid from citrus juice or vinegar gives traditional gazpacho that kick we savor, but I like to add tequila and lime juice to make it extra special. Anytime I can eat a beautiful healthy meal without turning on my stove, it . . . well, it turns me on!
1 English cucumber, medium dice
1 red onion, medium dice
6 Roma tomatoes, medium dice
1 green bell pepper, medium dice
1 jalapeno, seeded, small dice
2 garlic cloves, minced
40 ounces tomato juice
¼ cup extra gold tequila
cup fresh squeezed lime juice
¼ cup extra virgin olive oil
Sea salt, to taste
Black pepper, to taste
2 limes, cut into wedges
1 Mix all the ingredients together, except for the salt, pepper, and lime wedges, and chill for several hours until icy cold. Lightly puree half of the soup in a blender, and then add the rest and puree both portions together. Season to taste with salt and pepper.
2 Serve cold with a lime wedge propped on the rim of each bowl of soup.
Did You Know This Crap?
Gazpacho originated in the Andalusia region of southern Spain. Usually prepared from a pureed mixture of fresh tomatoes, sweet bell peppers, onions, celery, cucumber, bread crumbs, garlic, olive oil, vinegar, and sometimes lemon juice, gazpacho makes a perfect hot weather soup.
Tahitian-Style
Corn and Crab Soup
Yields 2 quarts (6 servings)
If possible, you can grill the corn on the cob, but in my Crappy Little Kitchen, I just roast it, because grilling on a crappy little fire escape is illegal! Donât forget the squeeze of fresh lime at the end, it adds a spark of freshness to the finished product.
6 ears of corn, freshly shucked or 3 cups frozen corn kernels
3 tablespoons extra virgin olive oil
6 garlic cloves, chopped
6 shallots, chopped
1 stem lemongrass, smashed with your chefâs knife
1 tablespoon peeled and grated fresh ginger
14 ounces lump crabmeat, save 6 nice size lumps for garnish
1 teaspoon shaved palm sugar or light brown sugar
4 cups vegetable stock
1 cup coconut milk, canned
Sea salt, to taste
Black pepper, to taste
2 limes, cut into wedges
1 Preheat your oven to 500°. Place your ears of corn on a sheet tray and roast them in the oven until all the kernels are bright yellow and some have begun to brown, about 10 to 15 minutes. Allow them to cool completely and remove the kernels. If you use frozen corn, place the kernels directly on the sheet tray and
2 When the onions are translucent, add the tomato paste and allow it to melt evenly into the onions. Next, add the chopped tomatoes and crushed tomatoes, and cook for 10 to 15 minutes, stirring constantly. Add the vegetable stock and fresh dill, and bring the soup to a simmer. Turn the heat down slightly and allow the soup to cook slowly for 30 minutes. Stir often to prevent the soup from burning on the bottom.
3 Take the pot of soup off the heat, and, stirring constantly, drizzle in the heavy cream and season to taste with salt and pepper. Serve warm with a tablespoon of olives in the center of each bowl of soup.
Did You Know This Crap?
Chock full of vitamins C, A, and B, potassium, iron, and phosphorus, tomatoes make a mean pot of soup. I love to cook with and eat tomatoes. Most often I use Roma tomatoes because of their consistent quality, shape, flavor, texture, and good shelf life. Whenever canned tomatoes can be substituted, Iâll note it in the recipe. With the possible exception of chocolate (although Iâve never tried the combination), I canât think of anything that doesnât blend well with tomato.
Gazpacho Margarita, Ole!
Yields 3 quarts (10 servings)
The acid from citrus juice or vinegar gives traditional gazpacho that kick we savor, but I like to add tequila and lime juice to make it extra special. Anytime I can eat a beautiful healthy meal without turning on my stove, it . . . well, it turns me on!
1 English cucumber, medium dice
1 red onion, medium dice
6 Roma tomatoes, medium dice
1 green bell pepper, medium dice
1 jalapeno, seeded, small dice
2 garlic cloves, minced
40 ounces tomato juice
¼ cup extra gold tequila
cup fresh squeezed lime juice
¼ cup extra virgin olive oil
Sea salt, to taste
Black pepper, to taste
2 limes, cut into wedges
1 Mix all the ingredients together, except for the salt, pepper, and lime wedges, and chill for several hours until icy cold. Lightly puree half of the soup in a blender, and then add the rest and puree both portions together. Season to taste with salt and pepper.
2 Serve cold with a lime wedge propped on the rim of each bowl of soup.
Did You Know This Crap?
Gazpacho originated in the Andalusia region of southern Spain. Usually prepared from a pureed mixture of fresh tomatoes, sweet bell peppers, onions, celery, cucumber, bread crumbs, garlic, olive oil, vinegar, and sometimes lemon juice, gazpacho makes a perfect hot weather soup.
Tahitian-Style
Corn and Crab Soup
Yields 2 quarts (6 servings)
If possible, you can grill the corn on the cob, but in my Crappy Little Kitchen, I just roast it, because grilling on a crappy little fire escape is illegal! Donât forget the squeeze of fresh lime at the end, it adds a spark of freshness to the finished product.
6 ears of corn, freshly shucked or 3 cups frozen corn kernels
3 tablespoons extra virgin olive oil
6 garlic cloves, chopped
6 shallots, chopped
1 stem lemongrass, smashed with your chefâs knife
1 tablespoon peeled and grated fresh ginger
14 ounces lump crabmeat, save 6 nice size lumps for garnish
1 teaspoon shaved palm sugar or light brown sugar
4 cups vegetable stock
1 cup coconut milk, canned
Sea salt, to taste
Black pepper, to taste
2 limes, cut into wedges
1 Preheat your oven to 500°. Place your ears of corn on a sheet tray and roast them in the oven until all the kernels are bright yellow and some have begun to brown, about 10 to 15 minutes. Allow them to cool completely and remove the kernels. If you use frozen corn, place the kernels directly on the sheet tray and
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