In the Hands of a Chef

In the Hands of a Chef by Jody Adams Read Free Book Online Page A

Book: In the Hands of a Chef by Jody Adams Read Free Book Online
Authors: Jody Adams
chilled bowls. Ladle the soup into the bowls. Add a spoonful of the chopped vegetable salad and a spoonful of crème fraîche to each, sprinkle with the chives, and serve immediately.
Chilled Grilled Tomato Soup with Spicy Lobster and Corn Salad
    M
ore often than not in
August, our refrigerator contains a jug of gazpacho. This is a traditional recipe, using grilled tomatoes for added flavor. In Spain, gazpacho is often served with an array of little garnishes—scallions, croutons, minced onion—enabling diners to customize the dish. I’ve added a lobster and corn salad that elevates a simple soup into an elegant summer lunch. If lobster seems too extravagant, simply make the corn salad.
    Without the other salad and lobster garnish, this makes about 4 cups of gazpacho; the recipe easily doubles for larger portions or more servings.
    MAKES 4 TO 6 SERVINGS
    SOUP
    16 plum tomatoes (about 3 pounds)
    Kosher salt and freshly ground black pepper
    ⅓ cup plus ¼ cup extra virgin olive oil
    ¼ cup ½-inch chunks crustless day old white bread
    3 tablespoons high-quality red wine vinegar
    ½ red pepper, peeled with a vegetable peeler, stemmed, seeded, and cut into chunks
    ½ green pepper, peeled with a vegetable peeler, stemmed, seeded, and cut into chunks
    1 cucumber, peeled, seeded, and cut into chunks
    ½ small red onion, chopped into½-inch dice
    ½ celery stalk, peeled and chopped into ½-inch dice
    1 garlic clove, minced
    1 serrano pepper, stemmed, seeded, and thinly sliced
    2 tablespoons chopped fresh fiat-leaf parsley
    2 tablespoons chopped fresh basil
    LOBSTER AND CORN SALAD
    2 ears corn, husked and kernels stripped off with a sharp knife (about 1½ cups)
    7 ounces freshly cooked lobster meat, cut into ½-inch pieces
    ¼ cup shelled fava beans, long-blanched (see Fava Notes, page 88) and peeled (optional)
    1 scallion, trimmed and thinly sliced
    1 serrano pepper, stemmed, seeded and thinly sliced
    1 tablespoon chopped fresh basil
    1 tablespoon red wine vinegar
    3 tablespoons extra virgin olive oil, plus extra for garnish
    Kosher salt and freshly ground black pepper
    4 sprigs flat-leaf parsley for garnish
    DO AHEAD: With the exception of combining the salad ingredients, everything in this dish can be prepared a day ahead. Steam the corn, prepare the soup, and gather the individual salad components. Cover everything tightly and refrigerate.
    1. Preheat a medium fire in a grill. A grill is medium when you can hold your hand near the cooking surface for no longer than a count of 4 before you have to pull it away. You can use a broiler instead, but I prefer the smokier flavor from the grill.
    1. To make the meatballs, heat 1 tablespoon of olive oil in a small sauté pan over medium heat. Add the shallots and garlic, season with salt and pepper, and cook until tender about 3 minutes. Let cool.
    2. Slice the plum tomatoes lengthwise in half. Toss with salt and pepper and ¼ cup of the olive oil. Grill, cut side down, until charred, 4 to 5 minutes. Flip and repeat on skin side. Allow to cool, then remove the skin and seeds.
    3. Mix the bread with the vinegar and the remaining ⅓ cup olive oil in a small bowl. Let sit for 10 minutes.
    4. In a food processor, combine the grilled tomatoes, red and green peppers, cucumber, onion, celery, garlic, serrano pepper, parsley, and basil and pulse until pureed. Add the soaked bread and purée again. Transfer to a bowl and chill for at least 30 minutes.
    5. Bring a small pot of salted water to a boil. Prepare a bowl of ice water. Add the corn to the boiling water and blanch for 1 to 2 minutes. Drain and shock in the ice water. Drain again and blot dry with a paper towel.
    6. Mix the corn with half the lobster meat, the favas, the scallion, serrano pepper, and basil in a medium bowl. Toss with the wine vinegar and olive oil. Season with salt and pepper. The flavors should be bright and pronounced.
    7. Ladle the soup into chilled bowls. Put a spoonful of the corn salad in the center of each bowl.

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