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10.25.2010

Drop everything

A year or so ago, when we opened Delancey, I thought our lives were over and we would never see our friends again. Now that I type that out, it sounds like I was channeling Chicken Little, but my thinking wasn’t without reason: in the restaurant business, you work when other people play, and that complicates almost everything. But as it turns out, our friends are more flexible than I had given them credit for, and like us, a lot of them work odd hours. So over the past several months, we’ve begun to tweak our collective habits. I didn’t know this, but dinner parties don’t have to take place at dinnertime. You can also have them in the daytime. For example, last Sunday, our friends Sam and Meredith invited us over for what we used to call Game Night, and what we now call Game Day.




(In our world, Sam and Meredith are famous for their good ideas.)




The plan was to play a game called Agricola.




But we wound up with too many people for that, so we broke off into groups: Team Agricola, Team Settlers of Catan, Team Bananagrams, and the wishful Team Naptime, which was quickly disbanded when it was noted that sleeping is not a sanctioned Game Day activity. I played six rounds of Bananagrams and won none. My new life goal is to win once, only once, at Bananagrams. I don’t ask for a lot.




On the upside, we also ate some cheese, and we drank a little beer. Meredith roasted dates. Olaiya steamed mussels in white wine.




And most important for today’s purposes, my friend Keena taught me to make a spectacular gazpacho, which is big news, because I don’t usually like gazpacho. It often tastes flat and tinny, like canned tomato juice, and on a particularly unfortunate day, it can resemble a regrettable attempt at salsa. Keena’s is neither. It’s smooth and almost creamy, an opaque shade of orange, with a whiff of olive oil and a kick of sherry vinegar. The only sad part of this story is that I was so busy getting destroyed at Bananagrams that I downed it before I thought to take a picture.




I’m on the road this week, and my Internet connection is so slow that getting this thing posted has aged me by about a year, but I wanted to say hi. That, and that you should drop everything and make this gazpacho, before the good tomatoes and peppers are gone. It’s going to be a long, hard winter of tubers and crucifers. This is our last hurrah.

Keena’s gazpacho starts with olive oil, which you put in a blender and whip at high speed. It’s an unusual step, and it’s the key, I think, to this recipe. It gives the soup its light, nearly velvety texture, as though you’d sneaked in a dash of cream. When the olive oil thickens and begins to froth, you add garlic, sweet peppers, cucumber, and a combination of yellow and red tomatoes, and then you let it rip along on high for a while longer, until the mixture is smooth enough to be sipped from a glass, if you’re a gazpacho-sipping kind of person. If not, you can spoon it from a bowl. Either way, you’ll want to splash some sherry vinegar into the blender before you serve it, because that’s the spark that gets it glowing.


Keena’s Gazpacho

My friend Keena learned to make this gazpacho from her sister-in-law Margot. But I still call it Keena’s Gazpacho, because she’s put her own twist on it. Here are some notes to consider before you start:

- Keena uses heirloom tomatoes for their flavor and color, and at a minimum, she uses at least one yellow tomato, so that the finished gazpacho has a beautiful orange color. She tells me that when she tried making the recipe with only red tomatoes, it worked fine, but the taste seemed a little flatter and the color was less pretty. Her sister-in-law once made it using all Green Zebra heirloom tomatoes and a yellow pepper instead of a red one, and the resulting gazpacho was a pretty shade of green. Whatever tomatoes she uses, Keena makes this gazpacho in a 7-cup blender, and the size of the blender determines how many tomatoes you can use. She uses as many as will fit in her blender jar.

- Keena likes her gazpacho smooth and sippable, but her sister-in-law garnishes it with diced cucumber and bell peppers, so that it’s a little chunky. You can do whatever you want.

3 - 5 medium to large tomatoes, ideally yellow and red (see note above)
3 Tbsp. olive oil
1 - 2 garlic cloves
½ of a green bell pepper, seeded and chopped
½ of a medium to large cucumber, peeled, seeded, and chopped
½ to ¾ of a red bell pepper, seeded and chopped
2 - 3 Tbsp. sherry vinegar
Salt to taste

Bring a saucepan of water to a boil. Score an “X” into the bottom of each tomato, and then blanch them until the skin begins to peel back around the “X.” Remove from the water, cool them until they’re not too hot to handle, and then peel. Remove and discard the stems, and cut out the rough spot where the stem attaches. Chop coarsely.

Put the olive oil in a blender, and blend on high speed until frothy. Add the garlic, and process briefly. Add the bell peppers, cucumber, a couple pinches of salt, and as many tomatoes as will fit comfortably into your blender. Process on high speed for a while, stopping the blender from time to time to scrape down the sides of the jar and mush around the ingredients as needed to allow the blender to run smoothly. (The mixture will be fairly thick until the tomatoes are pureed.) Let the blender go as long as you can stand the noise; the longer it goes, the better it will taste and the creamier it will be. Add 2 tablespoons of the sherry vinegar, and process to incorporate. Taste, and add vinegar and salt as needed.

Chill thoroughly before serving.

Yield: about 6 servings

91 Comments:

Anonymous Katie (The Boston Marathoner) said...

I've never liked gazpacho myself, but this sounds great. Your description of (sub-par) gazpacho as "tinny" is dead-on. Also, I love the idea of game day!

6:34 PM, October 25, 2010  
Blogger kenzie said...

man I would love to try this! I've felt the same way about gazpacho. I need to get a blender. I love bananagrams! I am the one who always wins lately, but that came after playing quite a few games.

6:50 PM, October 25, 2010  
Anonymous Jessica @ How Sweet said...

There is nothing more than I love than a good gazpacho... and I don't even love veggies.

7:03 PM, October 25, 2010  
Anonymous Paul Byron Downs said...

Chilled soup is also hard for me to wrap my head around, not to mention my taste buds around. Yet, I have started to like watermelon gazpacho served in hotter temperatures.

Paul

7:04 PM, October 25, 2010  
Anonymous Ilke said...

Not so much of a cold soup type of person but I am thinking I would like to see what olive oil blended at high speed would do to a dish!

So I put it in the recipes to try bin, though not sure if I can still find good heirloom tomatoes.

Glad you guys are making time for friends any time of the day! Being flexible goes a long way in a friendship!

7:09 PM, October 25, 2010  
Anonymous Maria said...

Hi--I'm a longtime reader and first-time poster. Just wanted to say hello, and thanks for the great recipe! Can't wait to make this, particularly the whole olive-oil-in-a-blender step. Sounds like fun...!

7:10 PM, October 25, 2010  
Anonymous Olive said...

wow this is my kind of soup ill be trying this recipe soon as i love tomatoes.... thanks for sharing. =)

7:10 PM, October 25, 2010  
Anonymous Kimberly said...

I think the addition of the sherry vinegar and the olive oil would add a really nice richness to the gazpacho.
I've never made it myself, but I work at a restaurant (I hear ya about working odd hours -- at all the times most "normal" folks are off!)where we won a local award for our gazpacho, and yet -- gasp!! -- I don't even like it that much! It's not rich enough for my taste, which is why I think the recipe you've shared here would be just the ticket. : )

7:20 PM, October 25, 2010  
Blogger Alice Q. Foodie said...

Cracking up over "tubers and crucifers" - sounds like a fun time!!

7:32 PM, October 25, 2010  
Anonymous Molly On Money said...

Where I'm from you have to add spice and chili or get made fun of relentlessly. I'm not even advocating this makes the gazpacho taste any better! I'm a chunky kinda girl. My secret ingredient (OK, it's not SO secret) is to add a few cans of 'Snappy Tom's'into the mix. When I don't feel like running off to the store I grab a few chili's from the garden.

7:38 PM, October 25, 2010  
Blogger SweetSavoryPlanet said...

Sherry in gazpacho is the perfect final touch. The Zebra tomatoes sound amazing. I grew some this year but didn't think to make gazpacho with them. There is always next year.

8:11 PM, October 25, 2010  
Anonymous brianne said...

i love gazpacho. AND bananagrams. sounds like my perfect day. Looking forward to trying this new recipe

8:43 PM, October 25, 2010  
Blogger Kate said...

I live in Atlanta and am in Seattle for 10 days so I went to Delancey last Wednesday night. My sausage pizza was delightful - love love love the crust!In fact I love love loved it so much I had the last 2 pieces for breakfast. The recommended Red to go with it was perfect. The neighborhood is cool - you and your husband have done a great job, thanks!

I also visited the Boat Street Cafe on Sunday for brunch and salivated there too - sat at the bar and met the owner's cute daughter.

8:57 PM, October 25, 2010  
Blogger Michelle said...

I love that Settlers was on the game schedule. It is often a game night fave for us as well. Certainly a good way to get the competitiveness out your system. We are ruthless about it.

9:06 PM, October 25, 2010  
Blogger tori said...

Gazpacho always tastes like a holiday to me- and that one sounds like a pretty darn good one. And I just learned what bananagrams is. A win win for the day. :)

11:56 PM, October 25, 2010  
Anonymous Sarah said...

Roasted dates? I've never eaten one roasted or thought of roasting one. Sounds fantastic!

11:57 PM, October 25, 2010  
Anonymous adayofjamandbread said...

the day of games entranced me . love your recipes. . . .you out-do yourself . sincere thanks. . . .

1:54 AM, October 26, 2010  
Blogger linda said...

i do not care for gazpacho but am very curious about whipping olive oil in the blender…so, this soup is on my "to do" list…very interesting!

2:58 AM, October 26, 2010  
Anonymous Victoria said...

The problem I have always had with gazpacho is I like the IDEA better than the dish, so now that YOU have recommended one, my hopes are high.

I'm just not sure that there will still be good tomatoes among all the pumpkins at my farm stand this weekend.

Here's hoping..........

By the way, how good does this sound? Spectacular gazpacho followed by cold lobster to be eaten dipped into hot melted butter and top-quality potato chips.

Have fun on the road.

3:02 AM, October 26, 2010  
Blogger Caitlin said...

How would this recipe work if I were to.... reserve about a third of the veggies and roughly chop them and mix in at the end? My boyfriend hates soup with a passion, a soupy casserole/stew is about as far as he will go.
I wonder what this would look like with the Black Russians I'll have coming up soon...

3:34 AM, October 26, 2010  
Anonymous A Plum By Any Other Name said...

I am a recent convert to gazpacho. I've heard of adding cubes of ice to help "emulsify" the gazpacho. Have you come across this?

Banagrams? Brilliant name. Though I admit, team naptime sounds pretty tempting to join. This also worries me as I am on my way to work ...

4:32 AM, October 26, 2010  
Anonymous Marisa said...

I was never board game girl until I met my husband (though I refuse to play anything that smacks of D&D; a girl has to draw the line somewhere). Now the occasional Saturday night (or Sunday afternoon, or Friday night...) is taken up by playing them. I am glad you like Agricola; I don't much care for it, it's too fiddly. I haven't played Settlers of Catan yet but my husband swears I'd like it. I do recommend Carcassone, Ticket to Ride and Dominion.

Why, yes, I am kind of a geek!

4:55 AM, October 26, 2010  
Anonymous Bogna@Pots and Frills said...

This first step in making Keena's gazpacho sounds interesting--like a salad dressing,and probably makes it thicker.
It is going to be 81 F tomorrow in DC,so it will be a good reason to try this version.But to me gazpacho is most of all about good quality tomatoes.

5:23 AM, October 26, 2010  
Anonymous pinky black said...

oh i suddenly missed my friends! i always win in bananagram. they would often tease me as the bananagram queen.and the late night snack after the game, we would usually wrap around the kitchen having our very own 'kitchen battle'. the next time i have a friday night out with friends i'll try this gazpacho and steal that kitchen queen title!

5:25 AM, October 26, 2010  
Blogger Elle said...

here and I thought I was the only dork in the world that played these games, I've never once won Banagrams, but I did win Settlers 2 weeks ago for the first time...maybe some celebration gazpacho is in order...

5:34 AM, October 26, 2010  
Blogger Claudia said...

I love that it does not have tomato juice. When a recipe contains tomato juice for gazpacho, my eyes glaze over. Love the trick of putting the olive oil in the blender. After a lifetime of working when others play it is amazing how many other routines are possible.

5:58 AM, October 26, 2010  
Anonymous ann said...

You're right. There's still time to make more gazpacho this year. Still time. I've been making the recipe from Cook's Illustrated all summer, and it's been satisfying. But I suspect that this will be a winner as well! I do trust your recipes..

6:23 AM, October 26, 2010  
Anonymous Amy said...

This sounds like my idea of a perfect day. Games, beer, soup, friends? Yes please! If only the gazpacho had been hot... (I know, I'm a cold-soup wuss). I'll have to try this one. Maybe it'll convert me!

6:43 AM, October 26, 2010  
Blogger GirlSavorsLife said...

Thanks for your posts. I love how you write, creating a story around the recipe, a mood around the taste sensations.

6:57 AM, October 26, 2010  
Blogger Katie (Mama May I) said...

I have an overflowing bowl of tomatoes sitting on the counter, begging me to do something already.

I love gazpacho but have never made one myself that I thought was really good. I'll have to try this with my beloved garden tomatoes.

7:18 AM, October 26, 2010  
Anonymous molly said...

Dang it all, the last of the tomatoes just vamoose'd this week. Well, there is always next year. For gazpacho. And bananagrams.

Gazpacho. Say. That would make fine use of those awkward G's and Z's...

7:26 AM, October 26, 2010  
Blogger I Am Gluten Free said...

Game Day - what a clever and "let's think outside the box" way to stay connected. Thanks for the inspiration.

7:30 AM, October 26, 2010  
Blogger Amanda Hawkins said...

Sounds fun, and yummy. I have just this summer began exploring the world of cold soup and also in drinkable form. A revelation. Thanks for a velvety one to try!

7:58 AM, October 26, 2010  
Anonymous Wendy said...

Bizarrely, I was hungry and had all of this stuff in my kitchen when I read this. (I hadn't bought a cucumber in months and months, but had half a cucumber sitting in the refrigerator.) It was delicious last-gasp-of-summer and I was delighted to have something to use some of my Banyuls vinegar on. More suggestions for "Banyuls vinegar, uses of" most welcome.

9:32 AM, October 26, 2010  
Anonymous Gabriel said...

Indeed it's time to relish in the waning harvest. Although I'm absolutely looking forward to celery root, romanesco and parsnips, I will miss dishes like this one. (Of course in full disclosure I work for Full Circle Farm, so I have a ready supply!) Thanks for the recipe. Time to put on the fall slippers.

9:32 AM, October 26, 2010  
OpenID foodieinberlin.com said...

I always have my "dinner party" during the day so that my toddler can join us. Love the flower pot head photo!

9:48 AM, October 26, 2010  
Blogger jacqui | happyjackeats said...

I just played Settlers over the weekend. There was laugher, tears, and war. Also, calzones and wine. Game nights (or days) are the best. :)

9:49 AM, October 26, 2010  
Anonymous Anne Zimmerman said...

We just had a Monday night dinner party. It was a little wacky to organize, but a great start to the week, and a good reminder that it is not all about the weekend.

10:03 AM, October 26, 2010  
Blogger Keri said...

Wow... gazpacho sounds so delicious in your (Keena's) rendering. Sooo even though it's been stormy and pouring rain on the west coast for days, I may take myself to the last farmer's market to see if there are any tomatoes left.
And I want to know more about roasted dates! Were they plain? With goat cheese? Tell us please. It sounds so amazing.

10:07 AM, October 26, 2010  
Anonymous annelies said...

I'm a huge fan of Catan. One summer when we were doing ethnographic research in India, we took the extended edition so we could play in the hotel on a break. So fun. And it's all about those development cards in my world... :)

10:57 AM, October 26, 2010  
OpenID fiveandspice said...

Hi Molly! It's so funny (and hopefully not creepy or stalker-ish),but I feel like you're my friend, even though I don't know you at all. I guess that's what we're all really going for when we write personally. Anywho, down with Settlers, up with Bananagrams! I've also never really liked gazpacho, but shall have to give this version a try. And, finally, my husband and I were in Seattle this last weekend, and some friends gave us your book as a wedding gift. I asked if they had been to Delancey, and they positively gushed over it. We weren't able to go there because we had a lefse making party to hustle over to (even more fun than game nights/days). But, know that you have some ardent enthusiasts out there. Also, if you get the chance, you should try playing the game "Anomia." Okay, that's all the more novel I'll write for now.

12:02 PM, October 26, 2010  
Anonymous Steph Im said...

Congrats on the success of Delancey! I was planning a trip to seattle and came across your pizza place, recommended by a number of people. Then I realized that I went to hs with your husband. what a small world it is :) hello to brandon for me!

12:26 PM, October 26, 2010  
Anonymous Cheryl said...

My 11 year old son regularly destroys me at Bananagrams.

Then again, my 9 year old son regularly destroys me at Bananagrams, too.

If it makes you feel any better, by the transitive, cumulative, and associative properties combined, this probably means that you would also destroy me at Bananagrams.

1:12 PM, October 26, 2010  
Anonymous SeattleDee said...

Interesting change-up on the traditional gazpacho recipe and technique. I favor the chunky style, thickened with bread, but can't wait to try this smoother, silky base with a crunchy chunk topping.

1:56 PM, October 26, 2010  
Blogger Jess said...

Ah, Molly, you've named the three games that get the most play around here. Have I told you about the intrigue and scandal that Agricola has brought into our lives? I exaggerate only slightly. We do most of our game playing during the daylight hours, too, primarily on Game Saturdays. About Bananagrams: When I first started playing it a few years back, I assumed that as a word-obsessed writer type, I'd have a natural advantage. Not so. In playing this game with Eli and his computer programming friends, I've discovered that it's the mathematical, puzzle-minded people who consistently come out on top. The speed at which they play is mind-boggling. Eli beats me every time. Safe travels home! xo.

3:59 PM, October 26, 2010  
Blogger Peeling Orange said...

Reading your blog the thought of cookie always emerges even if it's nearly three a.m.

5:01 PM, October 26, 2010  
Blogger la ninja said...

aha. love the olive oil tip. all tips are welcome.


the spaniard who never loved gazpacho as a kid but is learning to dig it as an adult living abroad (I know) x

5:16 PM, October 26, 2010  
Blogger Denise | Chez Danisse said...

I like this not quite giving up on summer yet recipe. It was sunny and nice here today. This gazpacho would have been perfect. Maybe we'll be lucky enough to see a few more of these sunny gazpacho days. Thanks for sharing this with us.

5:46 PM, October 26, 2010  
Blogger Catherine said...

Molly, Molly, Molly: First, I must tell you that, in the weeks since I read your book, I have become a die-hard fan!! Thank you so much, and also thanks for the gazpacho recipe. I have a gazpacho recipe that I have been perfecting for the past five or so years. I have to rewrite it for people every year, as I am constantly finding interesting ways w/ which to tweak it. I am intrigued by the idea of whirring the olive oil 1st. I'm going to have to try that (although, in Michigan the good tomatoes are already gone, sigh). WIll also try the sherry vin. Thanks again!

7:12 PM, October 26, 2010  
Blogger Julie said...

Oh, yum! It was blazing hot here in Upstate SC today, and of my 80+ heirloom tomato plants that were in the big kitchen garden...only four remain, but they're still producing. I think this doesn't-feel-at-all-like-fall weather calls for an attempt to make your gazpacho. Thanks for sharing! (Oh, I found your archived apple tart cake recipe, and I've made it twice in the last week. It's divine...I just wish I had some RIGHT NOW.)

7:52 PM, October 26, 2010  
Anonymous Meghan said...

game day sounds like an incredible idea! i wonder why it's never occurred to me before (my hours are sort of all-over-the-place as well). I have no idea what Bananagrams is but the name alone makes it sound like a worthwhile pursuit.

(http://tartine.blogspot.com)

8:55 PM, October 26, 2010  
OpenID pigsandbishops said...

That sounds fantastic. I can't wait for summer vegies - and I hope this year to be able to grow most of the ingredients for this.

We've just come out of a long winter in Melbourne, and I can recommend kohlrabi roasted in duck fat on a dark, cold night - preferably with roast duck leg or beef ribeye. Swede (rutabaga) is also good this way, and I never thought I'd ask for more swede!

10:01 PM, October 26, 2010  
Blogger Damaris said...

settlers of catan...KING!

I love that game.

your friends sounds lovely.

11:34 PM, October 26, 2010  
Anonymous Anonymous said...

I like to use a pablano pepper in place of the green pepper -- gives it a little kick and I'm not crazy about the way green peppers tend to overpower the taste.

2:19 AM, October 27, 2010  
Anonymous Sarah (Running To Slow Things Down) said...

I've honestly been looking for a gazpacho recipe. Many that I've found have not sounded more appealing than cold, regular ol' soup. This particular recipe that you've shared sounds lovely though, and I can't wait to try it.

Thanks so much for sharing! :)

4:48 AM, October 27, 2010  
Anonymous Gemma said...

Sounds delicious -- And I love Settlers!

7:28 AM, October 27, 2010  
Anonymous Maya in Eugene said...

Great recipe... my family is from Catalonia and the only thing different about this recipe and my Tia Carmen's is a bit of crusty bread - I use day-old homemade bread. Try adding a little bread to the whirring blender and it'll be even creamier and makes the color even more golden. That one detail is enough to make a native Spaniard feel close to home! Also, while we think of tomatoes first when we think of this cold soup, remember that gazpacho is a garlic-based "soup," (some parts of Spain make it white with no tomatoes!) so the better the garlic, the better the soup. I use rocambole from my garden. When it's freshly picked (even within a few weeks hanging) a little goes a looooong way! So happy you found a way to connect to this fabulous concoction.

Oh - and I love your blog. I've tried so many recipes and have not found one dud yet!

7:38 AM, October 27, 2010  
OpenID esdelope said...

Mmmm - can't wait for summer and trying this!

Becca

9:13 AM, October 27, 2010  
Blogger NicoleD said...

What a brilliant idea for gazpacho! I'm sure blending the olive oil is a major trick to getting it so tasty. Oh Bananagrams can be frustrating if you're playing with a few ringers :)

9:24 AM, October 27, 2010  
Anonymous The Leftoverist said...

Love these photos, the little glimpse into your life, and non-tinny gazpacho. Happy Fall!

9:32 AM, October 27, 2010  
Blogger Auntie Fafa said...

We do it like the Andalusians and add a slice or two of day-old (crustless) bread soaked in ice water. This thickens it a bit and gives it a more meaty, hefty texture.

1:21 PM, October 27, 2010  
Blogger Enzo said...

Last time I had gazpacho was many years ago and I enjoyed it. Your recipe looks very interesting and I'm going to try it before it gets too cold.
Lovely post

3:04 PM, October 27, 2010  
Blogger MaybeThisDoor said...

Ahh, and you do it again. Making something simple and fresh sound so luxurious. Will have to try that asap.

travelbunny.blogspot.com

8:23 PM, October 27, 2010  
Blogger Catherine said...

Hi Molly, it's me again, Catherine. Just had another thought. Louise Erdrich (being a favorite author of mine) says, in a memoir, 'I have lived my entire life around people who go out and pull dinner from the ground.' I think of that line often, and I am overwhelmed by the beauty of it. Next year, I vow to grow all the indredients for Gazpacho.

8:50 PM, October 27, 2010  
Blogger Mikel Posh said...

Gazpacho has always been my all time favourite summer soup, and my mom's recipe is awesome. It's good to see that Gazpacho goes international so often.

Love,
M.

10:23 AM, October 28, 2010  
Blogger Laurence said...

Nice! I'm a Canadian living in Spain, and absolutely love your blog! I actually wrote about Gazpacho a few months ago. Apparently the most important thing about this cold soup (to Spaniards) is to blend bread into it! It really adds to the texture. You should try it!
http://lapommeespagnole.com/2010/06/today-i-made-gazpacho/

2:40 PM, October 28, 2010  
Anonymous Marianne Rees said...

Hey Molly - a lot of what you talked about in your writing class lecture at Bastyr resonated with me. I wrote poetry, pros, and started a few short stories when I was in intermediate school, but as I wrote more and more research essays for high school and college classes, the less I wrote for myself.

So, for the writing class we were asked to write three blog entries, which I've decided to turn into an actual blog. If you ever have a spare second to look at my page, I would absolutely appreciate some feedback (or if not feedback, just as something fun for you to glance at as a project you inspired).

There are two postings now and more to come! Thanks for following your passion so others could find theirs =-)

Marianne Rees
http://rollsrees.blogspot.com/

PS- My next blog is about the Latin Quarter of Paris.

5:50 PM, October 28, 2010  
Blogger Megan Gordon said...

Ahh! Wonderful. Sam showed me the invitation he sent for this and it looked pretty awesome, as one would only expect from a weekend gathering at Sam's I can only guess. Fun to see photos...

9:39 PM, October 28, 2010  
Blogger Paula said...

Just googled Bananagrams to see what I was missing out on. Sounds like the perfect game for our family.

4:03 AM, October 29, 2010  
Anonymous the constant hunger said...

I don't like tomato-base soups but I am definitely gonna try this out. Whipping olive oil is something I need to try.

5:26 AM, October 29, 2010  
Blogger soyfelis said...

Sheila a native New Yorker, living in (Madrid,Spain)for past 9 years.... You should add a bit of day old bread, better a baguette and gets even creamier....then add spanish ham in tiny shavings and a hard boiled egg in tiny pieces and you have Salmorejo , typical of cordaba and a little more tastier than gazpacho which I do not like either.

Love your blog...

7:16 AM, October 29, 2010  
Anonymous Tracy said...

Not a fan of cold soup, but this seems pretty good.

10:35 AM, October 29, 2010  
Anonymous Jessie said...

Sounds like you had a good time! I'm interested how the games go too. Have a great weekend!

7:04 AM, October 30, 2010  
Blogger amy said...

Just found your blog, love it!

7:56 PM, October 30, 2010  
Blogger Julz of the World said...

In Spain I learned to make gazpacho and we used our day old bread along with everything else in the blender and it made the soup creamy and a nicer consistency.

10:33 PM, October 30, 2010  
Anonymous Kitty (My Husband Hates Veggies) said...

In my dreams, my husband would eat gazpacho. I can't wait to try the sherry vinegar idea...I have always felt my gazpacho needed a little somethin' somethin'.

7:19 AM, November 01, 2010  
Anonymous Oana said...

You are such an inspiration. Thank you for the lovely stories.

9:34 AM, November 01, 2010  
OpenID gyps808 said...

I love making gazpacho and this sounds like a new one I should try. On a side note, I'm terribly sad I never made it to Delancy while I still lived in Seattle (though it was always on my list but I always worked the nights you were open).

11:37 AM, November 03, 2010  
Anonymous Cooking Fairy said...

always hated Gazpacho myself, but this has tempted me to give it a go!!

9:08 AM, November 04, 2010  
Anonymous eric said...

I've never tried processing the olive oil, until frothy, I am going to try that..with the poblano peppers
Thanks for the great recipe

11:42 AM, November 04, 2010  
Anonymous Aimee @ Simple Bites said...

I know we would get along great! We're big fans of Agricola (and Settlers, Carcassonne (Love!) Puerto Rico, and Dominion) and far-too-few of our friends think that is cool.

Obviously, you and I know this kind of gaming is cool!

3:59 PM, November 04, 2010  
Blogger Karen said...

I have a sworn gazpacho hater in the house, but this one might get him to change his mind. The sherry vinegar is a great idea!

5:37 PM, November 04, 2010  
Anonymous Staci said...

Very cool that you're able to work out schedules with your friends so that you can continue to hang out. I like the concept of game day!

10:19 AM, November 07, 2010  
Blogger Angela said...

Okay Molly, here's how to win at Bananagrams: Think of how you first learned to read; "hat" is inside "that" or change the H to make 'cat." That's how to think in Bananagrams. The other trick is to keep track of the 'easy add-on' letters -- an "A" you put next to a "N" just to keep moving will be handy when an odd letter comes up and you need a vowel. I squirrel these away as I play -- I'm not going for impressing anyone with my cleverness. That way I don't get stuck when the going gets fast. I know where my "nuts" are buried. Does that help? Now what's Catan? Have to check that out!

5:39 PM, November 07, 2010  
Anonymous Anonymous said...

I am late to this thread, but let me warn you about the addiction of board games. My husband started small, a "friend" asked him to come over and play a game--now, we have (I kid you not) more than 800 board games in our game room! In a couple of weeks, he will fly to Texas to the Board Game Geek convention to play for 4 days straight. Next year, there will be a trip to the Mecca of board games--Essen Germany. There is a growing yet still underground group of board gamers out there. Besides the games, they love good food and great wine. I am usually the cook when the BGGers come over for Games Day. They drink CA reds, play games and I get to feed them. We are all happy. The Plum Tart was the star of a recent Games Day.

10:52 PM, November 08, 2010  
Blogger Sara said...

I really just wanted to comment and say that Settlers of Catan rocks my socks off and I'm pleased whenever I meet someone or groups of someones who also plays! My fiancé's fraternity introduced it to me (boardgames are kinda a big deal to them) and I've been hooked ever since. We also love Dominion. The only sad thing is that since we both moved to the Northwest from the Midwest we've yet to get any of our new acquiescences hooked on our favorite games yet. Also I plan on trying out Bananagrams soon.

5:35 PM, November 11, 2010  
Blogger BAKING COLOURS said...

i never taste gazpacho. i always imaging taking it in shot glasses. i'll try this beautiful recipe. thank you ! your blog is really a joy to spirit. you inspire me with every post.

8:31 AM, December 19, 2010  
Blogger Vintage Style Downunder said...

oh my gosh...I thought I'd just found you thru reading your book and popping online to check out your blog...but then came across this post, which I recognise from some latenight internet trolling or other...how funny! I didn't realise I 'knew' you already! ;)
jessie nz

8:52 PM, December 27, 2010  
Blogger dayna.g said...

Molly, I ADORE your Doron's Meatballs recipe, except every time I make them, by the time they are cooked on the inside, they are burnt on the outside. I would love to serve them to guests, but not unless they are flawless. Should I switch to cooking them in Grapeseed oil, instead of olive oil? Can you recommend a sauce I could simmer them in, so they would cook, but not get too brown? On days when I am pressed for time but crave this meal, could I use the same recipe and cook in a meatloaf pan for about 1 hour at 350 degrees? Cooking them like a meatloaf would be a fantastic alternative. Thanks.

6:56 PM, January 21, 2011  
Blogger Molly said...

That's so strange about the meatballs, Dayna! Mine usually get nicely browned on the outside, but I've never had them burn. I don't know that the olive oil is the problem; I'm wondering if your stove is too hot? If they're burning before they cook through, that would be my guess. You may also need to use a little more oil.

But! If you'd rather, you can bake the meatballs in the oven, and that's even easier. Set the oven to 400 or so, and they should take about 15 minutes. (Give or take; I can't remember exactly.) You can put them on either a rimmed sheet pan or in the wells of a mini muffin tin. The latter is what Alton Brown recommends. I can't remember why, but he seemed to find that it produced a better meatball than cooking them on a sheet pan.

As for the meatloaf alternative, I've never tried it, but it's certainly worth a go. I can't think of a reason why it wouldn't work...

7:42 PM, January 21, 2011  
Anonymous Anonymous said...

I just returned from Barcelona and this is the way the restaurants make and serve gazpacho -- it is delicious. It is also similar to the gazpacho recipe in the Food of Spain by Claudia Roden. But he leaves out the cucumbers and uses them as a garnish and also adds a big slice of toasted white bread in the blender -- it adds to the creaminess.

2:55 PM, September 19, 2012  

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