Jessibird

Gazpacho Al Andaluz

4 large garlic cloves, peeled and trimmed
8 large cucumber, peeled and trimmed, coarsely chopped
8 large tomatoes, red ripe - peeled and seeded, coarsely chopped
4 cups dry French or Italian bread pieces, soaked in water
1 1/2 cups water for soaking bread
2 tablespoons salt
1 teaspoon black pepper, freshly ground
1/2 cup sherry vinegar (or red wine vinegar)
1 cup virgin olive oil

For garnish:

1 cup red onion, diced
1 cup green pepper, diced
1 cup peeled cucumbers, seeded and diced
1 cup tomatoes, seeded and diced
1 cup eggs, hard-boiled, diced
1 cup seasoned croutons

Chop garlic finely. In a blender, puree the cucumbers, tomatoes, garlic and soaked bread in batches. When processing the last batch, add the salt, pepper and vinegar. With the blender running, slowly add the olive oil to the last batch and allow it to be fully incorporated into the mixture. Add the last batch to the others and mix well; adjust seasoning, if desired. Cover the bowl tightly and refrigerate for at least two hours; preferably overnight.

Just before serving, whisk the gazpacho lightly and serve alongside the garnishes.

Stuffed portobello mushrooms

4 large portobello mushrooms

Marinade:

1/3 c medium dry sherry
3 T red wine vinegar
1 T minced garlic
1 T minced shallot
1/2 c olive oil
1/2 c canola oil
3 T minced fresh herbs (basil, parsley, thyme, sage, and/or chives)
salt and pepper to taste

In a small saucepan boil sherry until reduced by about half and let cool. In a bowl whisk together the sherry, vinegar, garlic, shallot, oils, herbs, and salt and pepper.

Remove stems from mushrooms (you can use them in soup some other time). Add mushroom caps to a large plastic bag. Pour the marinade in and seal the bag, pressing out extra air. Put bag in a bowl. Marinate in the fridge, turning bag once or twice, at least 30 minutes and up to 2 hours.

Stuffing:

1 white onion
1/4 c unsalted butter or vegan butter substitute
1 T minced basil
1/4 c minced parsley
1 1/2 c fine bread crumbs
1 c fresh grated Parmesan

Preheat oven to 350°F.

Mince the onion. Saute in butter or vegan substitute until soft. Transfer to a bowl and stir in remaining stuffing ingredients and salt and pepper to taste.

Remove mushrooms from bag and arrange gill side up in a large baking pan. Divide stuffing among mushrooms and press evenly into caps.

Pour:

1/2 cup warm water
1/4 cup medium dry sherry

around mushrooms and bake 20 to 25 minutes, or until stuffing is golden brown.

Fried Green Tomatoes

2 lb green tomatoes
4 eggs
1 1/4 c corn meal
3/4 c water
1/4 c minced chives
1 tb salt
1/4 t pepper
1/4 c canola oil

Slice the tomatoes 1/2 inch thick, but do not peel or core. Drain well between several thicknesses of paper toweling until most of the moisture of the tomatoes is absorbed. While the tomatoes are draining, make a batter by beating the eggs until light, then mixing in the corn meal, water, minced chives, salt and pepper. In a large, heavy iron skillet, heat the oil. Dip the tomato slices into batter, and brown quickly on both sides. Serve at once.