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Dear reader…
The following recipes are from years of putting pen to paper, or today, fingertips on a keyboard (1-2 at a time). The recipes are not just a matter of measuring, but also small anecdotes of where, when and why they were cooked. Not all recipes are invented by me, but dishes that were cooked with care, and a passion for the trade. Many of the recipes to follow have seasonal inspirations, as well as daily challenges from awesome people like yourself who were craving a specific dish.
Enjoy….
Lobster Gazpacho
Serves 4
“Gazpacho,” a soup made of raw vegetables, served cold, usually with a tomato base, originated in the southern Spanish region of Andalusia. It has ancient roots and history. Some claim that it arrived in Spain as an Arabian soup made with soaked bread, olive oil and garlic. The Romans would tickle the palate with the addition of vinegar, but once part of Andalusian cuisine, especially Cordoba and Seville, it adopted various flavor additions, the most popular one being tomatoes.
This region, rich with tomatoes, cucumber, bell pepper, onion and garlic, is responsible for today’s version. What I find fascinating is that traditionally gazpacho was made in a mortar with a pestle, a laborious method, but one that guarantees a better soup than one pureed in a blender. Served as a simple first course or as a light meal in the middle of the day, the soup readily takes on accompanying condiments. Some include boiled and chopped egg and ham, chopped almond and orange segments, even non-traditional vegetables, which could provide interesting textural contrasts.
Variations are the result of place of origin, family tradition and ingredients available. Some might use watermelon in place of tomato, or keeping it “green” would entail the use of cucumbers. Some time ago, while working at Stars in San Francisco, the following version was served at lunch alongside a Sauvignon Blanc course. The addition of lobster adds a definite luxuriousness to a very basic, yet very satisfying soup.
Ingredients:
● 1 11/2 lbs cooked Maine lobster
● 6 large vine-ripened tomatoes
● 1 red bell pepper
● 1 yellow bell pepper
● 1 English cucumber, peeled and seeded
● juice of 1 lemon
● 1/4 cup extra virgin olive oil
● 1 tablespoon sesame oil
● 1/4 of a jalapeno pepper
● 1 Anaheim chili pepper
● salt and pepper to taste
● fresh basil
● 1 garlic clove
● 1 baguette for toasted bread croutons
Start by removing the lobster meat from its shell, then cut the meat into 1/4-inch pieces, set aside.
Cut pieces of baguette into 1/2-inch cubes, toss them in EVOO, season with salt and pepper, toast in the oven. Set aside.
Peel, seed and puree the tomatoes through a food mill and set aside, then add the olive oil and basil and place in the fridge.
Seed all the peppers and cut into 1/8-inch dice. Cut cucumber into 1/8-inch dice. Combine them. Mix salt and pepper to taste with lemon juice. Whisk in the sesame oil, then add to the pepper and cucumber mixture, and set aside.
Once soup, lobster and garnish are ready to serve, ladle an 8-oz serving into a flat soup bowl, divide the lobster between the serving bowls, arrange the cucumber and pepper garnish around the lobster. Place toasted bread on top of soup. Drizzle extra virgin olive oil over the soup and serve immediately.
Tossed Arugula with Penne Pasta and Aged Chevre
Serves 6
A Miami-based food writer friend of mine got the idea for this dish after writing an article about two women who quit their corporate jobs to grow organic greens on five acres in South Florida’s farming community. This is a tribute to them.
Arugula has had its presence in many cultures and cuisines, most prevalent is probably in the Italian world. However, the green found its way into the so-called “California” kitchen. Spending time there when the kitchen was perfected, arugula was served in many ways, baby arugula in salads and older arugula wilted into dishes, as the following one demonstrates, regardless its spiciness is a great compliment to the Sauvignon Blanc grape.
Ingredients:
● 3 cups penne pasta
● 6 slices of bacon, sliced thinly
● 3 cloves crushed garlic
● 1 tablespoon chopped rosemary
● 1 cup chicken stock
● 3 large bunches of “grown up” arugula, washed and dried
● 2 cups of crumbled goat cheese
● salt and pepper to taste
Bring a large pot of water to a boil, add salt and cook the pasta until it’s done. Do not cook al dente, but cook it until it’s done. Drain pasta and set aside.
Place the bacon in a large skillet over medium heat. Cook until slightly crisp. Drain on paper towels. Break into small pieces and set aside.
Warm the oil over medium heat in a large sauté pan or skillet. Add the garlic, bacon and rosemary, and sauté lightly for a minute or two. Add the chicken stock and the cooked pasta. Stir in the arugula and goat cheese.
Season with salt and pepper. Toss in the pan, until arugula wilts and cheese coats the pasta. Divide among 6 serving bowls and serve immediately.
I hope I have inspired you to have a bit of fun, maybe challenge a dusty pot and pan to return to the stove. Otherwise, call 305-663-2100 for reservations.
Jan Jorgensen, Two Chefs Restaurant
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