Tomato and More Tomato

Wine: Cuilleron Syrah 2005

We went to Lucques, like we do every Sunday night that we can, and had a wonderful Tomato Gazpacho. When we returned home Cathy checked the Sunday Supper at Lucques cookbook and found the recipe for: Yellow Tomato Gaspacho.

The soup is very easy to make, spicy in a way I like, with chopped a jalapeños, red pepper, red onion relish. When you serve it you top it with the relish, cherry tomatoes and cilantro and olive oil. The inspiration is keeping the relish out of the soup until you serve it. By adding it as a garnish at the end the vegitables remain crispy and intense. A fabulous summer soup.


We then had a large second course (or at least Cliff’s portion was) of both a simple pasta and a wonderful roast chicken. Cathy adapted both of the recipes from Lynne Rossetto Kasper: The Splendid Table.

The Penne Pasta Balsamic was made using Kasper’s Candied Tomatoes recipe. The candied tomatoes were added to the cooked pasta after they had been sautéed briefly with lots of Balsamic. Finally chopped basil was added.

The Roast Chicken with Herbs was a roasted chicken with lots of Garlic and Rosemary under the skin. The herbs are put under the skin the day before so the flavors can flow into the chicken. The chicken is then placed in the refrigerator for 24 hours. When the chicken was cooked it was delicious. The skin (my favorite part) was very crispy.

We never seem to grow tired of fresh tomatoes!