A peek inside of a recipe collection is revealing. Each recipe a star, a collection that inks out a distinct constellation over time – a personal roadmap of traditions, travels, relationships and memories.
My file after 20 years in my own kitchen is scattered amidst pages of heavily annotated cookbooks, dog-eared pages of Fine Cooking, vintage cards in my grandma’s ornate script and a healthy pinch of recipes gathered online. Of the thousands of recipes that could be unearthed in my home, there are a handful that reappear time and again – a motley mix that is a representation of my family’s tastes and sensibilities. Years of experimentation have mined out our shining stars: an endlessly adaptable loaf of peasant bread, a dead-simple before school pancake recipe, an aromatic chipotle and cumin burger… Eggplant Dip is my favored appetizer for a party. Every time I whip this up, I am reminded of my Aunt Lois, who clipped this from the Chicago Tribune in the early 90’s. Or if there is a chill in the air, I’ll appear with a retro batch of Hanky Pankies ready to slide into the oven – a dish that could only be reproduced by someone time traveling from an early 80’s avocado-green kitchen in Minnesota. It invariably requires a dash to the supermarket in a clandestine search of Velveeta. (Not an ingredient that Daniel sources at Marché…)
Nothing makes me happier than sipping a glass of wine, tending a dish braising on the stovetop and daydreaming of the French countryside. Thus a Sunday dinner chez nous is likely Beef Bourguignon with mashed potatoes or a velvety celery root purée (a relatively recent addition to our repertoire). Another (Italian) candidate would be a long-simmered Bolognese with fresh ribbons of fettuccine helped along by my daughter Lily.
A frenzied weekday often culminates with Salsa Chicken. Chicken thighs, 2 bottles of salsa – one red, one green. Gloriously simple and requested often; so little effort for a tasty taco. The award for most requested weeknight dinner is tied between my “signature” Sausage Pasta or Lily’s favorite – Korean Bulgogi Steak with Coconut Jasmine Rice.
Almond Cake from my battered and beloved copy of Cooking for Mr. Latte is my go-to dessert. This most delicious of cakes can be topped with seasonally appropriate fruit that improves with a leisurely nap on the countertop. If it is up to Gage, he will request Kahlua Vodka Cake, a nice slice of boozy and boxed Americana from my old colleague’s mother out East.
Open my fridge in the summer and you will find a pitcher or two of my Gazpacho – a vibrant melange of fresh vegetables lightly tempered by the addition of country bread and fruity olive oil. This never fails to transport me back to Southern Spain and is perfect for al fresco entertaining on the patio. As we are heading into summer, this is the recipe from my collection that I would love to share with you below.
Next week, we are moving to Idaho. As I pack up our home, I am paying extra care to my cookbooks and recipes. I’ve found several snippets from Marcel’s and I know that many of these recipes will slip into my time-honed repertoire and forever remind me of my connection with this magical and delicious little place. These are the things that I will hold onto.
Editor’s Note: All of us at Marcel’s and Marché are going to miss Amy and her charming family in our midst. Amy has been with us since the doors opened and her passion for food and eye for the creative have contributed so much. A bientôt, Patterson family!
Gazpacho
2017-05-26 18:18:04
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Ingredients
- 2 cups day-old country bread, torn into pieces
- 2 garlic cloves, chopped
- pinch of cumin (or more to taste)
- 1/2 teaspoon Kosher salt
- 3 pounds ripe in-season tomatoes
- 1 English cucumber, peeled and chopped
- 1 red pepper, chopped
- 2 tablespoons red onion
- 1/4 cup mild extra virgin olive oil
- 3 tablespoons sherry vinegar
- 1/4 pound ham (or pancetta), cubed
- 1 thick slice of country-style bread, little cubes for croutons
Instructions
- Place the bread in a bowl, add cold water to cover, and let soak for 5-10 minutes. Drain the bread and squeeze out excess liquid.
- Place garlic, cumin, and 1/2 teaspoon Kosher salt in a mortar and, using a pestle, mash them to a paste.
- Place the tomatoes (lightly sprinkled with kosher salt), cucumber, red pepper, red onion, soaked bread and cumin/garlic/salt paste in a large bowl. Toss to mix and massage everything together. Let stand for at least 15 minutes.
- Add to blender (it may need to be in 2 batches) along with olive oil. Purée until smooth.
- Transfer soup to a large bowl and season with sherry vinegar and salt to taste.
- Refrigerate the gazpacho, covered, until chilled. At least 2 hours.
- Heat a small skillet to medium heat. Add a tablespoon of olive oil and cubed ham and fry until crisp. Remove to bowl leaving olive oil behind. Add cubed bread and fry until browned. (No need for oil with pancetta)
- Garnish soup with cubes of ham, croutons and a drizzle of olive oil.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/
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