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We started with a delicious thick Gazpacho. I love the kick that a good Gazpacho delivers. This recipe subtly named "Best Gazpacho" is a good one!
Chicken Jorim (Soy-Braised Chicken)
New York Times
Korean jorim is a classic braise of meat, fish or veggies simmered in a savory soy sauce until they’ve absorbed all of the flavors of the thickened liquid. Typically done with beef, the stew is equally flavorful with quick-cooking chicken. Here, cubed chicken thighs and potatoes are braised in a tangy sauce infused with ginger, garlic cloves and mushrooms, a simple combination that delivers deep flavor. Serve the stew over warm rice to balance and soak up the intense sauce.
INGREDIENTS
Yield:4 servings
2 tablespoons neutral oil
3 garlic cloves, minced
1 teaspoon minced ginger
3 ounces shiitake mushrooms, stemmed and thinly sliced (1 packed cup)
½ medium white or yellow onion, cut into 1-inch pieces
¼ cup low-sodium soy sauce
2 tablespoons mirin
2 tablespoons turbinado or light brown sugar
1½ pounds boneless, skinless chicken thighs, cut into 1½-inch pieces
Salt and pepper
1 pound Yukon Gold potatoes, peeled and cut into ½-inch pieces
2 tablespoons thinly sliced scallions, plus more for garnish
Toasted sesame seeds (optional), for garnish
Cooked short-grain rice and kimchi, for serving
PREPARATION
1. In a large Dutch oven, heat oil over medium. Add garlic and ginger and cook, stirring, until fragrant, 30 seconds. Add mushrooms, onion, soy sauce, mirin, sugar and ½ cup of water.
New York Times
Yield:4 servings
3 garlic cloves, minced
1 teaspoon minced ginger
3 ounces shiitake mushrooms, stemmed and thinly sliced (1 packed cup)
½ medium white or yellow onion, cut into 1-inch pieces
¼ cup low-sodium soy sauce
2 tablespoons mirin
2 tablespoons turbinado or light brown sugar
1½ pounds boneless, skinless chicken thighs, cut into 1½-inch pieces
Salt and pepper
1 pound Yukon Gold potatoes, peeled and cut into ½-inch pieces
2 tablespoons thinly sliced scallions, plus more for garnish
Toasted sesame seeds (optional), for garnish
Cooked short-grain rice and kimchi, for serving
1. In a large Dutch oven, heat oil over medium. Add garlic and ginger and cook, stirring, until fragrant, 30 seconds. Add mushrooms, onion, soy sauce, mirin, sugar and ½ cup of water.
2. Season chicken with salt and pepper and add to the pot. Mix well and bring to a boil over medium-high. Cover, reduce heat to low and cook for 15 minutes. Stir in potatoes and bring back to a simmer. Cover and cook over low heat until potatoes are almost tender, 10 minutes. Uncover and cook, stirring occasionally, until chicken and potatoes are cooked through and sauce is reduced and slightly thickened, 10 to 15 minutes longer. Stir in scallions.
3. Divide chicken mixture among shallow bowls and garnish with scallions and sesame seeds, if using. Serve warm, with rice and kimchi on the side.
Best Gazpacho
New York Times
More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.
INGREDIENTS
Yield:8 to 12 servings, about 1 quart
About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1 small mild onion (white or red), peeled and roughly cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
½ cup extra-virgin olive oil, more to taste, plus more for drizzling
PREPARATION
1. Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
New York Times
Yield:8 to 12 servings, about 1 quart
1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1 small mild onion (white or red), peeled and roughly cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
½ cup extra-virgin olive oil, more to taste, plus more for drizzling
2. With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
3. Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
4. Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.
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