Recipe by Silvia Baldini— Gazpacho is my favorite summer no-cook soup/meal. It's is like a trip to the farmer market in a bowl. Super easy to make = less time in the hot kitchen. It's packed with loads of vitamins and antioxidants and bursting with flavors. Tomatoes are the star here, so be sure to select perfectly ripe tomatoes. I buy the best tomatoes I can find and I store them on the counter not in the fridge to preserve their flavor. Then by mid August (chipmunks willing) I use my own. For a more developed flavor, I chill the tomato gazpacho for a couple of hours or so before serving. You can make it ahead of time and chill it overnight. Top with a drizzle of extra virgin olive oil, a few fresh herbs, lemon wedges and and hot chili oil or Tobasco on the side.
Recipe by Silvia Baldini— Gazpacho is my favorite summer no-cook soup/meal. It's is like a trip to the farmer market in a bowl. Super easy to make = less time in the hot kitchen. It's packed with loads of vitamins and antioxidants and bursting with flavors. Tomatoes are the star here, so be sure to select perfectly ripe tomatoes. I buy the best tomatoes I can find and I store them on the counter not in the fridge to preserve their flavor. Then by mid August (chipmunks willing) I use my own. For a more developed flavor, I chill the tomato gazpacho for a couple of hours or so before serving. You can make it ahead of time and chill it overnight. Top with a drizzle of extra virgin olive oil, a few fresh herbs, lemon wedges and and hot chili oil or Tobasco on the side.
2oz ripe tomatoes, peeled, deseeded and roughly chopped
1medium red onion, peeled and roughly chopped
1medium cucumber, peeled, seeded and roughly chopped
1medium red or yellow pepper, seeded and chopped
2tablespoons fresh Italian parsley leaves
1smallgarlic clove, peeled
2cupstomato juice
3teaspoonssherry vinegar, more to taste
½cup extra virgin olive oil, more to taste, plus more for drizzling
1tablespoon freshly squeezed lemon juice
Sea salt and freshly ground pepper to taste
Tabasco sauce, to taste
Servings: cups
Instructions
Place all ingredients in a large bowl. Use an immersion blender or blend in batches, to desired smoothness. Blend pausing occasionally to scrape down the sides with a rubber spatula.
Place in a container. Chill several hours or overnight to allow the flavors to blend.
Before serving, adjust the seasonings to taste with more salt, vinegar, pepper, lemon or Tabasco. Serve in glasses, over ice if desired, or in a bowl. I like to add a few drops of olive oil on top and chopped tomatoes and cucumbers.
Recipe Notes
You can freeze gazpacho soup for a good 6 months. Add a dollop of crab meat, avocados or grilled shrimps for a heftier meal.
I like my gazpacho somewhat chunky, so I only pulse a few times in the blender. But feel free to blend more and strain it if you prefer a smooth consistency.
Recipe by Silvia Baldini— Roasting a big batch of whole tomatoes it's a simple way to stash away a useful dish with and intense, concentrate flavor. Tomatoes are not only delicious but they have cooling and astringent properties. They are rich in vitamin C, which can eliminate acne and brighten dull skin. I use Plum, Roma or any firm, meaty and ripe tomato. I skin them by plunging them in boiling water for 10 seconds then I roast them with garlic, good extra virgin olive oil, basil and thyme for 45 minutes. I always add salt and pepper after cooking them, because tomatoes don't take to seasoning well before roasting them, and it's just better that way.Roasted Tomatoes can be used as a garnish, or as a healthy and fast sauce scooped on pasta and grains. I chop leftovers with ripe peaches, cilantro and small red onion and hot peppers for an assertive salsa.The tomatoes keep, covered in the fridge for a week but no matter how many I make they never last that long.
Recipe by Silvia Baldini— Roasting a big batch of whole tomatoes it's a simple way to stash away a useful dish with and intense, concentrate flavor. Tomatoes are not only delicious but they have cooling and astringent properties. They are rich in vitamin C, which can eliminate acne and brighten dull skin. I use Plum, Roma or any firm, meaty and ripe tomato. I skin them by plunging them in boiling water for 10 seconds then I roast them with garlic, good extra virgin olive oil, basil and thyme for 45 minutes. I always add salt and pepper after cooking them, because tomatoes don't take to seasoning well before roasting them, and it's just better that way.Roasted Tomatoes can be used as a garnish, or as a healthy and fast sauce scooped on pasta and grains. I chop leftovers with ripe peaches, cilantro and small red onion and hot peppers for an assertive salsa.The tomatoes keep, covered in the fridge for a week but no matter how many I make they never last that long.
With a pairing knife core the tomatoes (cut out a small wedge from the stem end) then score a small cross on the bottom, it facilitate peeling them. Plunge the tomatoes in boiling water for 10 seconds. Then scoop them out on a paper towel and remove the skin.
Line a large baking dish with parchment paper, then fit all the tomatoes in the dish. It's ok if they are a bit crowed. Distribute the garlic and the herbs among the tomatoes. Drizzle with the olive oil.
Roast with-out touching the tomatoes for 40 to 45. Once cooked they should still hold their shape but they should be soft to the touch and slightly caramelized. Season with salt and pepper. Store with the liquids, herbs and garlic for up to a week in the fridge.
It has been a long month. News and astonishing tweets kept coming fast and furious and I just couldn’t keep up with all of it. Potus, Flotus and annex circus went on their fist big boys and girls trip. There was a hand swat, an unhappy-unlucky Pope photo op, a Covfefe frenzy, followed by awkward tweets about the British Mayor; lets not forget the mocking video from a former Mexican president, the inflated non conclusive FBI hearing and the oncoming Sessions’s Russia testimony.
Luckily I had the opportunity to take a break from all the frenzy and enjoy a visit at the Country Living Fair in Rhinebeck. I was very honored to be invited to cook on the main kitchen stage. We prepared a Power Lunch and we ended the demonstration by tasting my recipe for Slow Baked Rhubarb, one of my Spring obsession. At the Country Living Fair I had the chance to clear my head and I was happy to meet many talented artists and friends. I did some great shopping, I ate yummy food and I attended many inspiring craft demonstrations. Including three fabulous workshops by my dear friend Jana Platina, the famous Trim Queen.
We cooked our hearts out. We had 30 minutes to prepare a 3 courses meal with a basket of secret ingredients. The judges got to taste our creations. We had a surprise visit from stunning Jessica Pimentel who plays Maria Ruiz on the girl-power cast of Netflix Original Series Orange Is The New Black. Loved her! We then headed to a star studded red carpet event at BarillaRestaurant where I got to hang out with the delicious editors of NYMoves Magazine.
Meanwhile, and this I’m excited for, we are testing my recipes for RealEats. If you sign up now you will get three free meals! RealEatsis like having your very own personal chef at home. We use our own version of a helpful cooking method called sous-vide. We craft the recipes, prep and cook the meals, then vacuum-pack them to seal in the freshness, flavors, and nutrients. All you need to do is put the vacuum-packed pouch in a pot of boiling water, and in under 10 minutes, voila, you have a fresh, delicious and nutritious meal. We are getting ready to start shipping my recipes in July. I hope you are hungry.
Finally, I’m sure we are all painfully aware school is coming to an end. Translation — all kids are expected to be home for three months. As a loving mom I’m looking forward to the cozy, lazy afternoons in the sunshine and lots of cuddles in the hummock but as an older and wiser woman I’m preparing for two bored and always hungry children with waaaay too much time to waste and not enough WIFI privilege.
These are few of my summer tips:
Put the kids at work. The little one are expensive and often smelly. Force them to earn their living and wash often; example of acceptable chores are : car washing, patio furniture cleaning, garden weeding. Give them water , sponges and soap; then promise, after inspection, a couple of dollars. Please don’t kill it for all of us by throwing ungodly amounts of money at them.
Play bank: dump all your coins, lose change and pennies on the table and ask them to organize them and count them. Tell them you will, after they complete the task, give them the loot and perhaps even throw in their own personal bank account, your local bank will let them open a free of charges account with a minimum of $25
Start a “Bored Jar”: fill a big jar with written tasks – the grosser the better – that range from cleaning their room or the toilette after they use it, or baking to doing laundry and cleaning the basement. If they say they are bored send them to the jar. No pity please.
Send them to the neighbor (sorry Amy)
Make them run up and down the garden at least 25 times. Time them. The kid with the fastest time at the end of the races wins an ice-cream. No mercy win. This will keep the game competitive and you will be able to milk it for a couple of days.
Organize a tag sale. Give them a label machine and tell them to price all the items. Negotiate how much they will be able to keep from the sale before hand.
Give them water soakers and put them in charge of chipmunk control in the garden. They can take pictures and start a youtube channel. Tell them the best pictures will be uploaded at the end of the day. This will give them a break on their mounting online addiction and some sort of computer time relief.
Last but not least cook together. This is my favorite under 20 minutes summer pasta. It is a bowl of fresh chopped tomatoes, diced mozzarella, basil and garlic oil tossed with a short cooked noodle, then sprinkled with parmesan. It’s very easy to prepare and it taste better at room temperature or cold. Make sure your tomatoes are ripe and local and choose good quality mozzarella. This is a simple and humble dish but it’s packed with flavor and the whole process is ridiculously easy. It will keep the little one occupied and well fed. #RESIST
Boil a large pot of water, add sea salt and cook your pasta according to the directions. Drain, quickly rinse under cold water and place in a large bowl. Toss with a couple of tablespoons of olive oil and set aside.
While the pasta is cooking, toss the tomatoes and mozzarella in a bowl with the basil leaves. I like to rip the basil leaves by hand in small pieces. Season with salt and pepper and add a couple of tablespoons of olive oil. Set aside.
In a small pan add the olive oil and the slivers of garlic. Cook on low until the garlic is golden then remove from the heat and set aside.
With a slotted spoon remove the garlic and place on paper towel to drain. Reserve the garlic oil and the slivers for later use.
Toss the tomatoes mixture with the pasta. Add the some of the garlic oil and the parmesan. Add a touch of black pepper and toss well. Serve at room temperature with extra parmesan and the garlic slivers on the side.
Recipe Notes
You can make the garlic oil in advance and keep in a glass container at room temperature for up to three weeks. I like to substitute pecorino cheese to the parmesan. Burrata is a delicious and creamy alternative to regular mozzarella.
My favorite under 20 minutes summer pasta is a bowl of fresh chopped tomatoes, diced mozzarella, basil and garlic oil tossed with a short cooked noodle, then sprinkled with parmesan. It’s very easy to prepare and it taste better at room temperature or cold. Make sure your tomatoes are ripe and local and choose good quality mozzarella. This is a simple and humble dish but it’s packed with flavor and the whole process is ridiculously easy.
Boil a large pot of water, add sea salt and cook your pasta according to the directions. Drain, quickly rinse under cold water and place in a large bowl. Toss with a couple of tablespoons of olive oil and set aside.
While the pasta is cooking, toss the tomatoes and mozzarella in a bowl with the basil leaves. I like to rip the basil leaves by hand in small pieces. Season with salt and pepper and add a couple of tablespoons of olive oil. Set aside.
In a small pan add the olive oil and the slivers of garlic. Cook on low until the garlic is golden then remove from the heat and set aside.
With a slotted spoon remove the garlic and place on paper towel to drain. Reserve the garlic oil and the slivers for later use.
Toss the tomatoes mixture with the pasta. Add the some of the garlic oil and the parmesan. Add a touch of black pepper and toss well. Serve at room temperature with extra parmesan and the garlic slivers on the side.
Recipe Notes
You can make the garlic oil in advance and keep in a glass container at room temperature for up to three weeks. I like to substitute pecorino cheese to the parmesan. Burrata is a delicious and creamy alternative to regular mozzarella.
Roasting a big batch of whole tomatoes is a simple way to stash away a useful dish with and intense, concentrate flavor. Tomatoes are not only delicious but they have cooling and astringent properties. They are rich in vitamin C, which can eliminate acne and brighten dull skin. I use Plum, Roma or any firm, meaty and ripe tomato. I skin them by plunging them in boiling water for 10 seconds then I roast them with garlic, good extra virgin olive oil, basil and thyme for 45 minutes. I always add salt and pepper after cooking them, because tomatoes don’t take to seasoning well before roasting them, and it’s just better that way.
Roasted Tomatoes can be used as a garnish, or as a healthy and fast sauce scooped on pasta and grains. I chop leftovers with ripe peaches, cilantro and small red onion and hot peppers for an assertive salsa.
The tomatoes keep, covered in the fridge for a week but no matter how many I make they never last that long. #RESIST
Recipe by Silvia Baldini— Roasting a big batch of whole tomatoes it's a simple way to stash away a useful dish with and intense, concentrate flavor. Tomatoes are not only delicious but they have cooling and astringent properties. They are rich in vitamin C, which can eliminate acne and brighten dull skin. I use Plum, Roma or any firm, meaty and ripe tomato. I skin them by plunging them in boiling water for 10 seconds then I roast them with garlic, good extra virgin olive oil, basil and thyme for 45 minutes. I always add salt and pepper after cooking them, because tomatoes don't take to seasoning well before roasting them, and it's just better that way.Roasted Tomatoes can be used as a garnish, or as a healthy and fast sauce scooped on pasta and grains. I chop leftovers with ripe peaches, cilantro and small red onion and hot peppers for an assertive salsa.The tomatoes keep, covered in the fridge for a week but no matter how many I make they never last that long.
Recipe by Silvia Baldini— Roasting a big batch of whole tomatoes it's a simple way to stash away a useful dish with and intense, concentrate flavor. Tomatoes are not only delicious but they have cooling and astringent properties. They are rich in vitamin C, which can eliminate acne and brighten dull skin. I use Plum, Roma or any firm, meaty and ripe tomato. I skin them by plunging them in boiling water for 10 seconds then I roast them with garlic, good extra virgin olive oil, basil and thyme for 45 minutes. I always add salt and pepper after cooking them, because tomatoes don't take to seasoning well before roasting them, and it's just better that way.Roasted Tomatoes can be used as a garnish, or as a healthy and fast sauce scooped on pasta and grains. I chop leftovers with ripe peaches, cilantro and small red onion and hot peppers for an assertive salsa.The tomatoes keep, covered in the fridge for a week but no matter how many I make they never last that long.
With a pairing knife core the tomatoes (cut out a small wedge from the stem end) then score a small cross on the bottom, it facilitate peeling them. Plunge the tomatoes in boiling water for 10 seconds. Then scoop them out on a paper towel and remove the skin.
Line a large baking dish with parchment paper, then fit all the tomatoes in the dish. It's ok if they are a bit crowed. Distribute the garlic and the herbs among the tomatoes. Drizzle with the olive oil.
Roast with-out touching the tomatoes for 40 to 45. Once cooked they should still hold their shape but they should be soft to the touch and slightly caramelized. Season with salt and pepper. Store with the liquids, herbs and garlic for up to a week in the fridge.
I have had this Julia Child picture, framed and hanging on my wall for years. It makes me smile, it reminds me to slow down, and it’s a delightful prompt for someone like me who has a bit of a hard time asking for help.
“Back to School” is one of those times I wish I had a team of professional handlers, shadowing me and making my life just a little less muddy. I don’t. Therefore the last couple of weeks have been, more or less, hell and spent arming the whole family with new soccer shoes, tennis outfits, cellos, violins and let’s not forget, discovering the virtues of my new favorite, Mode Podge Glue and did I mention consulting about new cute outfits?
I also have had to organize 2 birthday’s celebrations, inclusive of multi-layered, glittery cakes, I have been at one open house, a welcome back coffee, I had a drum stick drama and I worked on a lengthy time line project. I cannot wait for week 3 in September.
I have commiserated with many of the parents and apparently I’m not the only one with these kinds of issues. Generally speaking back to school is a war zone for all.
One place where I do better than the organizational inferno of my kids closets and their activities, it’s the kitchen. My pantry is ready to go and my fridge and freezers are stocked up for lunches, snacks, dinners and post games hunger freak-outs—I didn’t know, before becoming a mother and a wife, men turn in to famished werewolves immediately after sport practice.
Furthermore, since I suspect, you are like me at home and don’t employ a swarm of chefs and pot washers ready to chop, prep and clean at your command, I thought you might enjoy learning about my 5 favorite, ready to go meals and pantry helpers that make my life easier and my dinners more enjoyable.
Roasted Tomatoes Sauce– It’s a simple, healthy, quick but brilliant way to make a tomatoes sauce. The full power, garlicky flavor and the smooth consistency make it a perfect versatile companion for pastas , soups and a phenomenal base for sauces and stews. I make it in large batches and freeze it in my latest obsession, stand alone ziplock bags.
Bolognese- We all have a bolognese recipes. This is my version and It reminds me of home. My kids know the taste so well by now, if I change the recipe even by one ingredient they complain. It’s a slow cooked project I usually do once a months on a weekend. I like to lace a mix of equal parts of double ground veal, pork and beef with a small amount of cumin and nutmeg and once it’s cooked and cooled I freeze it in pre weighted portions. I use it on pasta, rice, mashed potatoes, roasted vegetables, polenta or semolina.
Olive Oil Frozen Herbs- This is my favorite last minute flavor trick and a great way to preserve all the herbs I grow in summer. I wash, dry and chop finely my leafy herbs like basil, parsley, cilantro and tarragon. I put them in ice cube containers packing at least half of the cube and cover them with good olive oil. I then freeze them, pop them out and keep them in ziplock bags ready to use in sauces and sautés. Read more about Olive Oil in my sharing corner post about Alina Lawrence, she is the fab owner of Olivette.
End of Summer Minestrone-I make huge pots of this healthy and hearty minestrone. It’s loaded with beans and good vegetables. I add cooked orzo, barley, pasta or rice and finish it with parmesan and crispy pancetta for a full power one dish meal.
Mashed Potatoes for the week-I keep a container of home made mashed potatoes in the fridge. They last for a good 5 to 7 days. They are a smart and efficient way to produce a meal in less than 10 minutes. Just add bolognese, cheese, a fried egg, peas and bacon, sausages for a cozy dinner or use them to top left over stews, grilled salmon, or really what ever you have in the fridge, sprinkle them with a mix of cheddar and parmesan, then brown them under the broiler for a couple of minutes.
So welcome back to school with an empathizing nod to all of you trying to get a last minutes cello delivered to your door!
Halve the tomatoes and arrange them in an oven proof dish lined with parchment. I like them tightly packed but not on top of each other.
Season with the salt, drizzle the olive oil evenly. Scatter the garlic and basil on the tomatoes.
Roast for 45 minutes, until the tomatoes are soft and lightly charred. Pass through a sieve or a food mill and discard the seeds and the skins. Use immediately as a great pasta sauce or preserve in zip lock bags and freeze.
Recipe Notes
The seeds and skin of the tomatoes are best removed as they can cause allergies and irritate the stomach.
Tomatoes cook and taste better if the pepper is added after cooking.
Recipe by Silvia Baldini — I make meat sauce every week. It's our to-go meal. We use it on pasta, veggies, polenta and mashed potatoes. I like to mix veal, pork and beef and I slow cook it for a couple of hours.
Recipe by Silvia Baldini — I make meat sauce every week. It's our to-go meal. We use it on pasta, veggies, polenta and mashed potatoes. I like to mix veal, pork and beef and I slow cook it for a couple of hours.
1 bouquet garnitie bay leaves, parsley, rosemary, basil, thyme together
salt and pepper
extra virgin olive oil
Servings: people
Instructions
Warm a couple of table spoon of olive oil in a large heavy bottom pan. Add onion, celery and carrots. Cook for 10 to 15 minutes until soft but not browned. Add prosciutto/mortadella and keep cooking for an extra 10 minutes on a low flame. Rise the heat to medium high add veal, pork and beef. Cook stirring occasionally until browned.
Add wine, cook the alcohol out for a couple of minutes on a low the flame.
Season with a sprinkle of nutmeg, cumin, salt and pepper. Add tomato concentrate and cook for a couple of minutes. Add crushed tomatoes, stock and the bouquet garni.
Cook on slow heat for at a couple of hours or until the sauce is nicely reduced and compact. Taste for seasoning and discard the herbs before serving or freezing.
1bunchkale leaves or large spinachcleaned and deveined
2mediumzucchinicubed
2cupsgreen beans sliced in small sections
salt and pepper
1bouquet garnitie together rosemary, parsley, thyme, 1 bay leaf
Servings: people
Instructions
Warm olive the olive oil in a large pot over medium heat.
Add garlic, onions, celery and carrots . Cook 3 to 5 minutes to soften. Add the bacon or pancetta and crisp.
Stir in the beans. Stew slowly for 5 minutes. Add the tomatoes, stock and bouquet garland season. Add the parmesan rind.
Bring to a boil and slow simmer for 25-30 minutes until soft vegetable are soft.
Remove from heat. Discard the bouquet garni and parmesan rind and with an immersion blender whiz to a chunky consistency. YOu can also use a blender or a food processor.
Return the soup to the pot on a medium/slow heat and add remaining
vegetables. Cook for 15/ 20 minutes. The vegetables should be cooked but with a bit a of a bite.
Serve warm or room temperature. Garnish with pesto, crunchy pancetta, a grain and some parsley.
Recipe Notes
Freeze before adding kale, beans and zucchini for up to 6 months.
Halve the tomatoes and arrange them in an oven proof dish lined with parchment. I like them tightly packed but not on top of each other.
Season with the salt, drizzle the olive oil evenly. Scatter the garlic and basil on the tomatoes.
Roast for 45 minutes, until the tomatoes are soft and lightly charred. Pass through a sieve or a food mill and discard the seeds and the skins. Use immediately as a great pasta sauce or preserve in zip lock bags and freeze.
Recipe Notes
The seeds and skin of the tomatoes are best removed as they can cause allergies and irritate the stomach.
Tomatoes cook and taste better if the pepper is added after cooking.
