JULIA ALVAREZ’S SWEET AND SOUR CARROTS

She is from the Dominican Republic.

Serves up to 8 This dish is served chilled.

2 pounds carrots, peeled
3 green bell peppers, cut into one inch squares
3 yellow onions, cut into one inch wedges
¾ cup cider vinegar
¾ cup sugar
1 cup tomato puree
1 tsb. Mustard powder
1 tsb. Worcestershire sauce
Kosher salt and black pepper

Boil the carrots until tender and cut into ½ inch rounds.
Steam the bell peppers and onions until tender.
Combine the vegetables into a large bowl.
Combine the vinegar and sugar in a saucepan over low heat and cook 5 minutes, stirring to dissolve the sugar.

Stir in the tomato puree, mustard, and Worcestershire., and then romove from heat.
Pour over the vegetables and taste and adjust seasoning with the salt and pepper.
Cover and chill for at least 2 hours before serving.

ROASTED PEPPER SAUCE WITH GARLIC AND BASIL

Essentials of Classic Italian Cooking by Marcella Hazan.

If you were to have one Italian cookbook, this is it. She spread the word on what Italian really is. I go to this book over and over. Serves 4

Note these peppers are peeled rather than roasted. When roasted, peppers become soft and partly cooked, but to be sautéed successfully the peppers need to be raw and firm. And yes, these peppers don’t have to be peeled. It’s up to you, and what you like to bite into. Same goes for many recipes using potatoes.

3 meaty peppers, red or yellow or green
16 to 20 basil leaves
2 tbs. olive oil
4 garlic cloves, sliced thinly
Salt
2 tbs. butter
2/3 cup grated parmigiano-reggiano cheese
1 pound of pasta of a tubular type, like penne, ziti or rigatoni

Wash the peppers in cold water. Cut them lengthwise along their crevices. Scoop away the seeds and pulpy core and peel them, Cut into strips about ½ inch broad, then cut the strips in two.
Rinse the basil leaves in cold water and pat them dry. Tear the larger leaves by hand into smaller pieces.

Choose a sauté pan than can accommodate all the peppers with crowding them. Put in the olive oil and garlic and turn the heat to medium high. Cook and stir the garlic until it becomes colored a light nut brown, then remove and discard it.

Add the peppers to the pan and cook on medium high for about 10 to 15 minutes, stirring frequently. The peppers are done when they are tender, but not mushy. Salt and take off the heat.

AT THIS POINT YOU CAN STOP AND FINISH THE DISH LATER ON IF YOU LIKE

Reheat the peppers when you’re ready to toss the pasta.
Cook the pasta
Melt the butter in a small saucepan at low heat until it is runny, not sizzling.
Toss the cooked drained pasta with the peppers and add the melted butter, the grated Parmesan, and the basil and toss thoroughly once more. Serve at once.

You may of noticed an abundance of tomatoes in you boxes and also noted the booth is over flowing with them. We were wondering what in the world we’d do with all of them and found this recipe, also by Marcella Hazan. We froze this for future use.

I’ll work on how to cook up the zillion onions we’ve gotten, soon. Maybe you can convince your children that they are really apples.

GAZPACHO

This is from Vanessa’s mom, Kathleen Campbell.

2 pounds of tomatoes – no need to peel, just core
½ green pepper
½ cucumber, peeled
1 garlic clove, crushed
1 or 2 tbsp. sherry vinegar
1 tsp. salt

In a blender or food processor blend all the ingredients and add ¼ to 1 cup of good olive oil as desired. Remember the more oil the more oily the gazpacho.

Gazpacho of Malaga

Alice B. Toklas Cook Book

Although she was better known for other ingredients used in her recipes, Alice shares this Spanish dish with us. She is a historically interesting person and her life is worth checking into.

4 cups of broth of your choice, cooked with 2 cloves of garlic and a big Spanish onion
1 large tomato peeled and cut into small cubes – you can take out the seeds if you like
1 cucumber peeled, with seeds removed and cut into small cubes
½ sweet red pepper
4 tablespoons of cooked rice
2 tablespoons olive oil

Mix thoroughly and serve cold. This makes a first course in small bowls. Double this recipe if you like more as a first course or wish to have it as a main dish. Serves 4

Gazpacho

from The Victory Garden Cookbook

4 large ripe tomatoes
2 1/2 cukes
1 large green pepper
10-12 green onions (sometimes I’ll sub mild red onions)
1-2 cloves garlic
Salt
1/4 cup red wine vinegar
1/3 cup olive oil
3 cups tomato juice
1-11/2 cups water
hot pepper sauce
worcestershire sauce
freshly ground pepper
plain croutons

Peel, seed and chop in 1/4 inch dice the tomatoes and 2 cucumbers. Wash and trim pepper and scallions/onion and chop into 1/4 inch dice. In a mortar, mash garlic with 1 teaspoon of salt. Beat in vinegar and oil. Combine this dressing with the chopped vegetables and stir in tomato juice. Add the water to the consistency you prefer. Season with a dash of hot pepper sauce, worcestershire sauce, salt and pepper. Chill. Slice the half cucumber paper thin. Serve gazpacho topped with cucumber slices and croutons.

Perfect for a hot day!