Garden Tomato Gazpacho

Gazpacho is one of those dishes that reminds me that summer is in full swing. Ruby red tomatoes are everywhere, and in the Italian market people are practically giving them away. My garden has been bursting with this luscious gems and I'm doing my best to keep up with my eight gigantic plants.

There is simply nothing more satisfying or simple to prepare on a hot day than a cold bowl of summer veggies. Gazpacho is one of those dishes that is great way to clean out your fridge of any left over farm share veggies. This week we got some wonderful cucumbers, green bell peppers, and tomatoes from Lancaster Farm Fresh. Throw everything in the food processor and voilà! You've got summer in a bowl! 

Garden Tomato Gazpacho

6 ripe tomatoes, cut into chunks

1/2 large cucumber—peeled, halved, seeded and cut into chunks

1 green bell pepper, cut into chunks

2 garlic cloves, smashed

1 cup water

1/3 cup extra-virgin olive oil

2 tablespoons sherry vinegar


1 cup chilled steamed summer corn

Sriracha & basil, for serving

 In a food processor, combine tomatoes, cucumbers, bell pepper, garlic and water and puree until smooth. Slowly add olive oil, vinegar and salt. Serve or refrigerate for 30 minutes. Top with summer corn, basil, fresh olive oil and sriracha. Enjoy!




Heirloom Apple Tarte Tatin with Clothbound Cheddar

As you may have noticed, I have been on a bit of a puff pastry kick. The reason being that it is just too easy not to! This recipe from start to finish took less then a half an hour, and most that time was spent baking the pastry in the oven.

In our fruit share from Lancaster Farm Fresh this week we got the biggest apples I have ever seen, the rome apple. Roughly the size of two fists, these apples are hearty, tasty and perfect for baking! With my trusty puff pastry already in the freezer, I simply sautéd the apples in butter, cinnamon and a touch of maple syrup. Full disclaimer, this is not a traditionally tarte tatin, which requires a bit more work then this recipe.

Now there is nothing more American then apple pie with cheddar cheese, quality or not, and the folks in the pastry kitchen at Talula's inspired me to rethink this tradition (we have a nearly identical recipe on the menu), and play with the sweetness of the apples and pair it with a zesty but mild cheddar. I recommend Cabot Clothbound Cheddar, which is the standard Vermont cheese wrapped in muslin and aged for a minimum of 10 months in the Cellars at Jasper Hill. The cheese on its own is similar to a English-Style cheddar as opposed to Cabot's more American Styling, and the aging transforms the cheese, giving it caramelly, nutty, and tangy flavors. The cheese compliments the apples and maple and hits ever note on your palate.

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Tomatoes: A Love Story

On hot summer days like the past few weeks have seen; its to hot to cook, to move, or to do just about anything. Philadelphia, Like the rest of the Northeastern seaboard, has been enveloped by a hot, sticky, humid, mess of a summer; however, for me, this can only be made acceptable by the promise of a delicious tomato season. These lycopene rich fruits generally come to Pennsylvania in July and are around until roughly September. If you are lucky enough to be able to pick up some tomatoes at a local farm stand in season, you can truly taste the vast difference between heirloom and local tomatoes, as opposed to their bastardized GMO and off season sisters available year round at many super market chains

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