Gazpacho

A few years ago my sister-in-law Shannon made gazpacho for a party, and it made me a believer. The stuff was so good that I had to get the recipe two years later and make it for myself no more than two years after that, which was a couple of weeks ago. I know it's lame for me to sit on a recipe I know I love, but sometimes I'm a moron. The bottom line is that I finally made it and kicked myself for waiting so long before getting my act together. Now the ball's in your court, so make gazpacho.

Gazpacho

chefjennylyn.com

1 cup each, chopped:

Red onion

Bell pepper

Cucumber

Tomatoes, peeled

1 1/2 tsp. garlic

1 1/2 tsp. salt

1/4 tsp. cayenne pepper

1 tbsp. vinegar

1/2 cup + 2 tbsp. olive oil

1 tsp. lemon juice

1/4 cup tomato paste

3 cups tomato juice

Thyme sprig

Mix all ingredients, and refrigerate overnight. Blend thyme sprig.

Refrigerate until ready to serve.

Yield 8 cups

Pretty complicated, huh?

One thing I love about this recipe is its color. Just look at all the vegetable action in my kitchen! Here's a tip on bell peppers. In this case, I'm using the whole thing, but if I needed to save half, I would save the part that still has seeds in it. This just makes it last longer in the fridge. All of this crazy cutting is on the Large Grooved Cutting Board, and I'm using the 5" Santoku Knife from the Forged Cutlery Collection to make it happen. See those peeled tomatoes? The Vegetable Peeler is an amazing tool, and it makes quick work of tomatoes and even apples... not just the standard carrots, cucumbers, etc.

Dear Veggie Wedger: I'm sorry I thought you seemed kind of stupid when I first saw you were introduced to the product line. I'm glad I got you for zero dollars as a consultant and that I got to experience just how great you are. I was wrong, and I love you.

The Manual Food Processor blows my mind. This recipe is ridiculously easy because of this tool. Look at how easily it chops the vegetables without turning them to soup! It's kind of funny for me to say that considering I'm turning them to soup.

And so all the beautiful colors come together! The Mini Mix 'n Scraper is the perfect size for the Manual Food Processor, even when the blade's in the base. I'm adding everything to the Large Stainless Mixing Bowl, and then I'll put the lid on it to store my soup overnight.

Check out that Smooth-Edge Can Opener! I hope I never get over how great this thing is. Smooth edge means no danger. No food on the can opener means no nasty crust. No lid in the can's contents means no... lid in the can's contents.

So here's something really cool about the Measure-All Cup. It has tablespoon measurements. Half a cup plus two tablespoons is 10 tablespoons, so there you go! Then there's the Mini-Measure All Cup (no longer pink) with tomato paste in it.

Most lemons yield about 2 tablespoons of juice, so you're pretty safe to cut it in half when you need one tablespoon. However, if you're not using a good Citrus Press, you may end up using the entire lemon to get the same amount. See how good tools help in the kitchen? I'm measuring into the Easy Read Mini Measuring Cup.

Garlic Press. That is all. Ok, it's not, but just ask someone who has this if it's not the most amazing garlic press in the world. He or she will answer yes every time. You don't have to peel the garlic, people! I repeat: You. don't. have. to. peel. the. garlic!

Take all of this, add it together, and give it a good stir. It's good right after you do that, but it's magic if you wait until the next day. Everything marries, and flavor babies are born like crazy! Tomato juice (which can be tricky to find - thanks, Publix) is in the 4-Cup Easy Read Measuring Cup, and cayenne pepper is in a Pinch Bowl. Vinegar is in a Measuring Spoon, and the Classic Scraper is covered in tomato paste beside it. I've explained everything else, so I won't make you endure it again. You're welcome.

So here's the bottom line on this soup. It's good, and you'll agree if you make it. Unlike many gazpacho recipes, this one doesn't require breadcrumbs. Don't ask me why, but that's a win. Also, this originates in Spain, and Spain is a great country. I love that place and everyone in it! Treat yourself to gazpacho soon, and let me know when you do.

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Call me up: (205) 585-2464

Eggplant, Tomato, and Feta Salad

I'm obsessed with feta cheese. I mean the kind of obsessed where I buy it by the pound at Whole Foods on a regular basis. Ok, so I'll be honest - a pound of feta lasts me a good, long time, but it still sounds cool to say I buy it a pound at a time. This salad has feta in it, but don't too excited unless you add more than the recipe states. Of course, I'm not saying you have to follow the recipe as written. Just don't get mad that I put feta in the title when you only get one tablespoon per serving. I got this recipe from Cooking Light, and I was smitten as soon as I the ingredient combination. I'd describe this salad as something you'd find on the bar at Whole Foods. It's an intriguing combination of flavors, it breaks outside the box just a little bit, and it leaves you feeling fresh instead of gross after you've eaten it. So there. Decide from that and the ingredient list below if this is something you want in your life.

Eggplant, Tomato, and Feta Salad

chefjennylyn.com

1 (1-pound) eggplant, cut crosswise into 1/2-inch-thick slices

2 cups coarsely chopped tomato

1/4 cup (1 oz.) crumbled feta cheese

2 tablespoons chopped fresh basil

1 tablespoon red wine vinegar

1 tablespoon balsamic vinegar

2 teaspoons capers

1 teaspoon olive oil

1/4 teaspoon dried oregano

1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt

1 garlic clove, minced

Prepare grill or grill pan.

Lightly coat both sides of eggplant slices with cooking spray; grill 5 minutes on each side or until tender. Cool; cut each eggplant slice into quarters. Combine eggplant, tomato, and remaining ingredients in a large bowl, and toss gently.

Yield: 4 servings

The 7" Santoku Knife from the Forged Cutlery Collection is my favorite for eggplant. It gets right through the skin because of its sharp blade, but it's also large enough to keep your hands at a safe distance. Cutting things with knives that aren't the right size (example: baby carrots with a 7" Santoku) is a great way to injure yourself in the kitchen. And by injure, I mean horrify.

Look at that Grill Pan go! This is perfect for people like me who - cough, cough, um, well - don't own a grill. Also, how handy is it to just pull a pan out when you want fresh grilled corn? I'm piling my cooked eggplant on a Dots Salad Plate from the Simple Additions Collection.

The Large Cutting Board across the sink is a pretty normal site in my kitchen. I've said it before, and I'll say it again: I lack counter space. Thank you, Large Cutting Board, for being my hero. my tomatoes are in an Easy Read Measuring Cup, and my red wine vinegar is in its baby brother, the Easy Read Mini Measuring Cup. I've never had anyone say he or she didn't love these cups after purchasing them. They're incredibly handy, and they nest inside one another for easy storage. I've got feta in a Measuring Cup and olive oil in and Adjustable Measuring Spoon. Then there's balsamic vinegar in the Scoop & Measure plus spices in a Pinch Bowl. See those tomato cores on the board? Thanks to the Core & More, I didn't waste half my tomatoes trying to cut around them.

Ok, so my "remaining ingredients" are whisked together in a Stainless Mixing Bowl just to make sure everything's incorporated before I add the eggplant, tomatoes, and feta. Since eggplant is pretty absorbent, this seems like a good call. The recipe says to cool the eggplant, so I've got it laid out on the Cooling Rack. Like the Large Cutting Board, this fits across the sink instead of demanding counter space. Love that feature!

Stack a few pieces of eggplant, make sure your fingers are out of the way, and cut into quarters. Don't try to be a hero and do too many slices at once, or you'll have a blade vs. flesh accident. Grilled eggplant is slippery, and you're asking for trouble if you get crazy with it. Again, I'm using the 7" Santoku from the Forged Cutlery Collection for all my eggplant sliciness.

Ok, so here's what people are saying about this salad:

"The blend of flavors blew my mind - I mean, eggplant, tomato, and feta - aaahhh!" - Jenny C.

"I always thought I liked eggplant, and this confirmed it. I do, in fact, like eggplant." - Jenny-Lyn

"I laughed, I cried, I decided to make it again sometime." - J. Carden

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E-mail me: chefjennylyn[at]gmail.com

Call me up: (205) 585-2464

Cream of Roasted Tomato Soup

This is the best tomato soup I've ever had in my life. It beats anything I've ordered in a restaurant, and it's even better than the classic Campbell's I ate as a kid. Yes, even better than that. I first had this at my cousin Whitney's house a few months ago, and I knew I'd have to make it eventually. She sent me the recipe, but it involved roasting the tomatoes, and that sounded time-consuming. If I'd realized then how simple this recipe was, I'd have made it immediately, but alas, life is full of regrets. We simply move on, realize roasting tomatoes doesn't take long, and look forward to more soup in the future.

Cream of Roasted Tomato Soup

chefjennylyn.com

1 1/2 pounds ripe plum tomatoes
5 tbsp. olive oil, divided
2 minced garlic cloves
1/2 tsp. dried oregano, crumbled
1/4 tsp. dried basil, crumbled
1/2 tsp. freshly ground black pepper
1/2 cup finely chopped onion
1 cup chicken broth
1/4 cup dry red wine
3/4 cup heavy cream
1/2 cup tomato paste
Sugar to taste, if needed
2 tbsp. freshly grated Parmesan, optional

Preheat oven to 475 degrees.

Halve tomatoes lengthwise, and lay them in a pan, cut sides down. Brush generously with 3 tbsp. olive oil, and sprinkle wiht garlic, oregano, basil, and pepper. Roast tomatoes until their edges are charred, about 15 to 20 minutes. Scrape tomatoes, oil, and herbs from pan into food processor. Process until not quite smooth, leaving small chunks.

In a sucepan, cook onion in remaining 2 tbsp. oil until translucent. Whisk in roasted tomato puree, broth, and wine. Then whisk in tomato paste and heavy cream. Taste and add sugar if necessary. Stir in optional Parmesan. Add salt and pepper to taste, and bring soup to a simmer.



You know what's fun? Using Pinch Bowls. I really do enjoy these because they make me feel like I belong on the Food Network or something. Here's my herb mixture, and I'm grinding my Peppercorn Medley with the Bamboo Grinder Set. One thing I really enjoy about this set is the stand that keeps crumbs from getting all over my counters. Plus, let's just be honest: It looks cool. Ok, so then I've got my first three tablespoons of olive oil ready to go in the Easy Read Mini Measuring Cup.

I can't help but give a shout out for the Spice Turn-About. This has absolutely revolutionized my spice cabinet... situation. No more knocking things over every time I need Cinnamon! This turn-about is great because it holds bottles for most major brands, including, of course, the Pampered Pantry.

I use the Garlic Press constantly. I think it's made an appearance in 99% of my posts thus far. There's just no substitute for fresh garlic, and you don't have a reason to avoid it when you don't have to peel the garlic! Again, all of the herbs and spices go in a Pinch Bowl. My work surface is the Large Grooved Cutting Board, and it rests right across my sink. Love. This. Cutting. Board!

If you don't have the 4 1/2-inch Serrated Knife, let me highly encourage you to check it out. Tomatoes are no match for this blade! You know how you pay for tomatoes by the pound? You know what makes them really expensive? Wasting half of them because you cut the entire top instead of popping the stem out. The Core & More makes quick work of stemming my tomatoes, and it's a true blessing in the summer when strawberry season comes along.

Oil, anyone? The Easy Read Mini Measuring Cup is awesome because it measures, but it also acts as a prep bowl when I go to brush the oil. I've got my tomatoes in the Large Bar Pan, and they're about to become amazing. That's the Chef's Silicone Basting Brush I'm using, by the way.

There's no way to get around the fact that onions are annoying. They just are. Papery little skins, stinky smells, tear-enducing chemicals... Anyway, if you have to cut onions, you might as well make it easier on yourself by using a good knife. This is the 5" Santoku, and it's my favorite of the Forged Cutlery Collection. I'm just quartering the onion, and I'll use the Food Chopper to make it fine. This is the ultimate protection against tears, and it goes in the dishwasher when I'm finished! Beside my onion station, I've got broth and wine measured into Easy Read Measuring Cups. Yes, I'm using white wine instead of red. Why? Because it's what I had in my kitchen, and I figured it didn't matter much. No, I'm not a chef, just a girl who likes food and is too cheap to buy special wine for 1/4 cup.

The onions are doing their thing in the 8-Qt. Stockpot. I can't say enough about the Executive Cookware Collection. Just try it, and you'll be amazed! The spoon I'm using is from the Basic Nylon Tool Set, and I don't have to worry about it melting when I walk away from the onions. Spoil me!

My kitchen started to smell amazing, and then I pulled these beauties out of the oven and got super excited. I mean, I roasted a pan of tomatoes, and they're about to be soup! That's just great! For everyone who asks me if you can use Stoneware with vegetables, here's the proof. The Large Bar Pan loves tomatoes... and meat... and cookies... and anything else that goes in the oven.

The Measure-All Cup is one of my favorite tools. Push it to the measurement you want, fill it with the substance you hate dealing with (tomato paste, peanut butter, mayonnaise...), and push it out. The Stainless/Silicone Sauce Whisk is great for stirring everything together because I don't have to worry about scratching my pot. Again, this is the 8-Qt. Stockpot.

After simmering everything together a little while, I have the most amazing soup of all time. This is great when it's fresh, but it's even better the second day after the ingredients have married and birthed extra flavor babies.

Make this. Tell me what you think. Do it!

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Shop Online 24/7 at pamperedchef.biz/jennylyn

E-mail me: chefjennylyn[at]gmail.com

Call me up: (205) 585-2464