Wednesday, June 26, 2019


From the cuisinart instruction manual!


  • 2 garlic cloves, peeled
  • 1.5 anchovy fillets
  • 1.5 cups pitted nicoise or other imported black olives
  • 1/4 cup drained and rinsed capers
  • 2 tablespoons dijon mustard
  • 1.5 tablespoons fresh lemon juice
  • 1 tablespoon herbs de Provence or thyme
  • 3/4 teaspoon freshly ground pepper
  • 1/4 cup + 2 tablespoons extra virgin olive oil


Chop the garlic for 5 seconds; scrape the work bowl.  Add the anchovies, olives and capers; pulse 10 times on Chop. Scrape the work bowl.  Add the mustard, lemon juice, herbs and pepper. Process for 15 seconds on Chop; scrape the work bowl.  Process for an additional 15 seconds; scrape the work bowl again, then add the olive oil. Process until a thick paste forms, about 20 to 30 seconds.


  • Next time, I might go light on the lemon, or even leave it out altogether; also, go heavy on the anchovies and herbs

Saturday, June 22, 2019


Recipe from here


  • 2 lbs Roma tomatoes, cored and roughly chopped
  • 1 medium red pepper, seeded and roughly chopped
  • 1 medium Anaheim or cubanelle pepper, seeded and roughly chopped
  • 1 medium cucumber, roughly chopped
  • 1 small red onion, peeled and roughly chopped
  • 2 cloves garlic, roughly chopped
  • 1/3 cup olive oil
  • 3 Tablespoons red wine vinegar
  • Chopped hardboiled egg, avocado or bacon, for serving (optional)
  1. Add the chopped tomatoes, red pepper, Anaheim pepper, cucumber, red onion and garlic to a large food processor or blender. Blend until smooth, about 2 minutes, scraping down the sides as needed with a spatula.
  2. While the food processor is running, drizzle in the red wine vinegar and olive oil and continue blending until smooth.
  3. Taste and season the gazpacho with salt and pepper. Serve immediately at room temp or transfer it to a container and refrigerate it, covered, until ready to serve topped with chopped hard-boiled egg, avocado or bacon (optional).