Gazpacho: Soup and Superpowers

I have been thinking about superpowers a lot lately - and how much I want them. Yeah, I know, spending my time daydreaming about superpwers doesn't really smack of grown-up responsibility or maturity. Yeah, yeah, well that's how I look at most things in my life. I'll be an adult when I have to be, but I'm going to be a kid as often as I can. So this is where I rationalize fantasizing about superpowers. And if you're all honest, what person with the smallest amount of imagination doesn't? Right. That's what I thought.

Last month, I was watching a lot of Buffy the Vampire Slayer, which really made me want super strength - just for the badass factor. Then, after Boyfriend and I stuffed ourselves stupid with seafood while on vacation last month, I wished I had a superpower that would cook me excellent food, which little or no effort on my part. Oh, wait, they call that delivery. No, really, I got to asking myself, what superpower would be best for the kitchen?

At first I thought I might like Superman's lazer eye business, so that I could cook food with my eyes, but that didn't seem right. Then I thought I could be like Magneto and move all my pots and cooking utensils around with my mind. I finally settled on being like Wolverine. I can't get away from how handy those claws would be for chopping and dicing. (Snikt! Snikt! Gazpacho!) Plus, if I were like Wolverine, I get to drink beer and be irreverent. Bonus.

What superpower would you like to have in the kitchen?

Gazpacho
28-ounce can diced tomatoes (include juices)
1 cucumber, seeded and finely chopped
1/2 yellow pepper, finely chopped
1/2 red onion, finely chopped
1 jalapeno, seeded and minced
1 garlic clove, minced
1 big handful of cilantro, chopped
2 tbsp. lime juice
1 cup white wine
1/4 cup olive oil (I would use less next time)
salt and pepper
dash(es) of Sriracha (optional)

Combine first 8 ingredients. If too thick, add wine and oil. Adjust heat by adding a dash or two of Sriracha or your favorite hot sauce. Cover and chill for an hour to let flavors combine. Taste and readjust heat, salt and pepper to taste.

P.S. The great thing about gazpacho is that you can thrown in whatever you like. I like mine chunky, but you could also toss it in the food processor and make it smooth. This was my first time making it and I am already thinking of things I can add or change next time. Hey, carrots, come on down!

Peach and Blackberry Cobbler

Do you ever get the feeling that life is moving too quickly? Do you wonder: did I really get enough sun-soaked outdoor time or smokey, campfire-roasted marshmallows this summer? Did I swim enough? Did I take full advantage of those golden afternoons on my balcony, when a cold beer and a cool breeze can feel just shy of heaven? Did I savor the overwhelming freshness and clarity that is so essential in summer foods? Call me a pessimist, but as the summer draws to a close, I can't help but wonder if I lived it to the fullest, catching every last morsel of that special joy that only summer can provide. At those times, I think back to all the things that define the season for me, like peaches.

Mom loves peaches. I have vivid memories of vacationing down the Cape, sitting around whatever cottage the family had rented, playing gin and watching Mom eat peaches. It is always amazing to me, the kind of subtle, non-traditions that seem to seep into my memory such as Mom's love of peaches. For me, peaches mean comfort and an easy relaxation that can only come with time spent at the beach, with no cell phones, blackberries or laptops. Just good food and good company. Away from the things of man, my love. Away from the things of man. 

Peach and Blackberry Cobbler
(Adapted from Ruth Reichl's blog)

4 large peaches, peeled
8 or 9 oz. blackberries
1/2 lemon
1/2 cup sugar
1 tbsp. cornstarch

1 cup flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1/8 tsp nutmeg
pinch of salt
1/2 stick of cold unsalted butter, cut into small chunks
1/3 cup buttermilk

Preheat the oven to 400 degrees. Slice peaches over a glass pie plate, making sure to capture any juices from the fruit. Add blackberries. Squeeze half a lemon over fruit and toss with sugar and cornstarch.

In a separate bowl, combine flour, baking powder, soda, cinnamon, nutmeg and salt. Using your hands, work in the butter until the mixture resembles coarse crumbs. Slowly mix in the buttermilk, making sure the dough is not too moist. Plop spoonfuls of dough on to the fruit. Sprinkle dough with sugar and bake for 30 minutes. Serve immediately, preferably with vanilla ice cream.

Raspberry Lime Popsicles

These days it seems like everyone has a strategy for dealing with the heat. The blogs are buzzing with homemade ice creams and frozen treats. So when Mom handed down these Tupperware Ice Tups molds, I knew I had to find a use for them. (Raspberries!)  The Tupperware molds are totally timeless and work great, but I can't help but want these Cuisipro Sailboat Popsicle Molds. How cute are they? What could scream summer leisure time more than cute little sailboats? Adorable!

These pops were super tangy, which I love, but the thyme wasn't as pronounced as I would have hoped. Oh, well, I guess I'll just have to make more!

Raspberry Lime Popsicles with Thyme 
(adapted from this Gourmet recipe)

1/4 cup sugar
1/4 cup water
2 or 3 springs of fresh thyme
4 cups fresh raspberries (about 16 oz.)
2/3 cups fresh lime juice (from about 3 limes)

Combine sugar, water and thyme in a small saucepan. Heat until sugar completely dissolves. Cool.  Discard thyme.

Blend half of the raspberries and half the lime juice in a blender until smooth. Add syrup, remaining raspberries and lime juice and blend until smooth. Force puree through a fine-mesh sieve into a large bowl, pressing on the raspberry seeds and then discard them.

Pour mixture into molds. Freeze. If using molds without lids, wait a an hour or two, until pops are slushy and insert sticks. Freeze for 6-8 hours.

Vacation Edition: Boston

While I was visiting the Fam in Boston this weekend, the Mayor (an affectionate nickname we have for Brother, who is not, in fact, an elected official) and I went to the 1st Annual Boston Food Truck Festival. This dog, from Boston Speed's Famous Hot Dog Wagon, was well over a food long - and I waited for over an hour for it. (I got it "loaded" with homemade mustard, barbecue sauce, relish and onions. Tangy!). I really wish I had put something in this picture for scale. The only downside to the day was that there were not quite enough food trucks to meet the demand (the lines were long!). Luckily, the Mayor was there with me. While I waited in line for this gigantor, the Mayor spied a shorter line and fetched us some of my favorite snacks: PICKLES!

Hot pickles...

... and sour pickles.

All in all, it was a great day. Plus, I heard a rumor that the group which organized the festival may be organizing similar events in other cities. With so many great good trucks in the DMV (DC, Maryland, Virginia), I can only hope someone puts one together here.

Festival!