Ina G Pizza, Tyler F Salad, & Tom K Gazpacho!September 27, 2009 at 12:00 am | Posted in Cookbooks, Dinner | 16 Comments
This was our Sunday night dinner from two weeks ago. It was comprised of my favorite quick pizza dough recipe from Ina Garten, a new delicious arugula salad from Tyler Florence and below you can see some gazpacho from Thomas Keller! All from cookbooks on our shelf and alllll very delicious!
I went astray from the pizza recipe and just put a TON of monterrey jack cheese (in the fridge) on the pizza dough, but I did include the garlic oil and that component is cruc! Delciously cruc. The ingredients for the salad are so interesting and I am completely addicted to it now. I have made it like 5 times since that night! Simple tasty ingredients combined together always make amazing dishes. And that statement leads us to the gazpacho… Gazpacho is summer health food for the soul. My friend Alice went to Spain in the spring and her amigos there swear by gazpacho as a weight loss solve! I can’t get enough of that stuff either, although the longer it sits in the fridge, the stronger the onion flavor becomes, so watch out!
1 shallot, finely minced
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon sugar
1 teaspoon honey
Kosher salt and freshly ground black pepper
6 cups arugula
1/3 cup pistachios, shelled (I used the salted ones)
1/3 cup coarsely chopped dill
1/2 cup green grapes, sliced in half
1) Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify. (This dressing was wowed about multiple times when I made it for the bachelorette beach trip last week! I promised Kelly and Bethany I would send them the recipe!)
2) Toss arugula with vinaigrette, to taste. Toss in dill, pistachios and grapes!
1 cup chopped red onions
1 cup chopped green bell pepper
1 cup chopped English cucumber
1 cup chopped and peeled tomatoes
1 1/2 teaspoons chopped garlic
1 1/2 teaspoons kosher salt
1/4 teaspoon cayenne
1/4 cup tomato paste
1 tablespoon white wine vinegar
1/4 cup plus 2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
3 cups tomato juice
Sprig of thyme
1) Mix all the ingredients except the balsamic glaze together in a bowl or other container, cover, and let sit in the refrigerator overnight.
2) The next day, remove the thyme and blend all the ingredients in a blender until the gazpacho is smooth. You will have about 2 quarts. For a smoother texture, strain the soup to yield about 1 quart. Refrigerate the gazpacho until ready to serve.
To complete: Ladle the cold soup into bowls and squeeze dots of balsamic vinegar over the top.