Breaking in a New Kitchen

About two weeks ago, my partner-in-crime and I purchased and moved into a our first home...a giant step in relationship building and home ownership.  Our Craftsman-style bungalow was built in 1920 and it's--lots of natural light, a huge yard that next year will hopefully be full of gardens and chickens, a huge front porch, and a cramped, awkward, ugly kitchen.

As the kitchen is probably the one place in the house where the P.I.C. and I spend the bulk of our time, we realized that the only option was a remodel, and quickly.  Walls start coming down in a week, and a new stove and hood are waiting for us in the garage.  It's very exciting and we're looking forward to having a more functional and attractive place to work, hang out, and entertain.

In the meantime, I've been testing out the old-new kitchen with a few projects as time has permitted...peach cobbler, stuff on the grill, lots of salads.  I've found that it's tricky-but not impossible-adjusting to working in a new space.  Utensils are one drawer higher or lower, the pantry is still not unpacked, and half of my cookware is still in the basement, but even in this less-than-ideal state, making something helps to ground me in the space, and the unchanging acts of chopping, stirring, tasting, and seasoning are comforting and familiar.

Since it's 90 degrees outside and I have a fridge (too small!) jammed of farmer's market vegetables, a gazpacho seemed like an easy, practical thing to throw together.  It's topped with a drizzle of olive oil and pureed basil, and while it's good today, it's going to be great tomorrow, once the flavors meld.

The bread in the picture above is from The Enrico Biscotti Compan in Pittsburgh, PA. I spent the three days there this week eating and drinking my way through the city at the invitation of Visit Pittsburgh and have a post sharing my adventures in the works. It's a vibrant city, rich in history, culture, and with a thriving food scene that is rooted in long-time family traditions.  Stay posted for more!

Speedy Gazpacho
Make about 1 quart

3 medium-large tomatoes, seeded (juices reserved) and roughly chopped
1 cucumber, peeled, seeded, roughly chopped
1/2 medium onion, diced
1/2 jalapeño, or whatever hot pepper you have on hand
(red pepper, chopped fennel, are also good additions)
2-3 cloves of garlic
salt, pepper, fish sauce, Siracha, to taste

Combine all ingredients (not S&P or condiments) in food processor and pulse to chop/combine.  To make it smooth, run it for 20 seconds or so.  To keep in chunky, remove some of the veggies, puree the rest, then stir in the remaining veg so that there's some texture.  Season to taste (fish sauce is my secret ingredient for good umami flavor), but remember that the longer it sits the more the flavor with deepen.

Served chilled, with a drizzle of herb oil (any herb, pureed with olive or other oil of your choice).



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