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Curried Egg Salad
¼ cup Mayonnaise
2 Tbsp Scallion, thinly sliced
1 Tbsp Shallot, minced
1½ Tbsp Apple cider vinegar
1½ tsp Dijon mustard
½ tsp (heaping) curry powder
¼ tsp Ground cumin
4 large Hard-boiled eggs, chopped
1 medium Granny Smith apple, peeled and cut into 1/8" cubes
Kosher salt and freshly ground pepper
8 mini Pita pockets, halved
(recipe uses pita but we used cucumber slices or granny smith apple slices would be great too!)
Watercress sprigs or any micro greens (we used micro arugula)
Whisk mayonnaise, scallion, shallot, apple cider vinegar, mustard, curry powder, and cumin in a large bowl. Fold in eggs and apple. Season with kosher salt and freshly ground pepper. Fill pita pockets (or top cucumbers or apples) with about 1 Tbsp egg salad each. Top with watercress sprigs or micro greens.
by The Bon Appétit Test Kitchen
Other ideas for this Egg Salad... Make extras for lunch kits! Pair with some multi-grain crackers and fresh seasonal fruit for a perfect lunch at the office or for the kiddos. My 3½ yr old is not afraid of the curry flavor (and you can tone this spice down to make more appealing for the kiddos) and she loved the green apples mixed in!
Classic Andalusian Gazpacho - Gazpacho "El Faro"
The classic Andalusian gazpacho is found all over the region with surprisingly few variations, except for the addition of cucumber and onion—ingredients that have fallen out of favor with chefs who prefer to allow the pure taste of the tomatoes, Sherry vinegar, and olive oil to shine through. In this version, cumin lends an intriguing, subtle flavor.
Yield: Makes 4 servings
Active Time: 30 minutes
Total Time: 3½ hours
1 (2") piece baguette, crust discarded
2 garlic cloves
2 tsp Salt
2 Tbsp Sherry vinegar (preferably "reserva"), or to taste
1 tsp Sugar
½ tsp Ground cumin (optional)
2½ lb Ripe tomatoes, cored and quartered
½ cup Mild extra-virgin olive oil (preferably Andalusian hojiblanca)
Garnish: finely chopped red and green bell peppers
Soak bread in ½ cup water 1 minute, then squeeze dry, discarding soaking water.
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, 2 Tbsp vinegar, sugar, cumin, and half of tomatoes in a food processor until tomatoes are very finely chopped. Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute.
Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.
Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.
Gourmet | August 2002
Adapted from El Faro, Cádiz, Spain
Read More - http://www.epicurious.com/recipes/food/printerfriendly/Classic-Andalusian-Gazpacho-106874#ixzz1wqiCG2FP