28 April 2009

Charred Tomato Gazpacho

2 big tomatoes, 1 cucumber, 1 green chile, 1 jalapeno, 1/2 vidalia onion, 1 red bell pepper, 2 cloves garlic, 1/4 cup fresh pineapple juice, lime.

completely blacken tomatoes in cast iron skillet.  you can do the same with the other ingredients, or keep them raw.  puree the lot in a blender to desired consistency.  garnish with green olives and cilantro (shown) or avocado (not shown.)

Spring Vegetable Risotto

One bulb fennel cubed, one head green onions diced, one leek minced, 2 cloves garlic minced, one cup arborio rice (or barley if you forget to buy rice like I did,) vegetable stock, olive oil, 2 oz. goat cheese, fresh herbs, 1 cup frozen or fresh peas.

sautee fennel, onion, leek and garlic until softened.  add rice and toast lightly until covered in oil.  add vegetable stock and simmer until absorbed, stirring frequently.  mix in goat cheese, herbs and peas and serve.