white and gold toes

GAZPACHO OF PIQUILLO PEPPERS WITH MARINATED TOMATOES

When the temperatures start to rise, gazpacho is always a staple on my table. Along with salmorejo, it’s a summer essential. While I love the classic version, I also enjoy experimenting with variations that incorporate fruits and other ingredients for an added twist. Today’s recipe features a gazpacho with piquillo peppers, and I’ve taken it up a notch by pairing it with marinated tomatoes and anchovies served in puff pastry for a gourmet touch. Don’t be intimidated—it’s actually a simple dish that requires just a little prep time, but it’s sure to impress.

INGREDIENTS

For the Gazpacho:

  • 500 g tomatoes
  • ½ cucumber, peeled and seeded
  • 3 canned piquillo peppers
  • A few basil leaves
  • ¼ red onion, peeled
  • 1 tablespoon sherry vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • Ground pepper, to taste
  • 100 ml water

For the Marinated Tomatoes:

  • 8 cherry tomatoes
  • 50 ml white wine vinegar
  • 1 tablespoon sugar
  • A sprig of thyme
  • 50 ml water

To Serve:

  • Puff pastry
  • 8 anchovies
  • Basil leaves (or chopped basil)
  • Olive oil

PREPARATION

  • Prepare the Marinated Tomatoes (the day before): In a saucepan, combine the white wine vinegar, sugar, thyme, and water. Heat over medium until it reaches a boil, then remove from heat and let cool.
    Blanch the cherry tomatoes in boiling water for about one minute to easily peel the skin (you can use a blowtorch for quicker results).
    Once peeled, place the tomatoes in the vinegar mixture and let them marinate overnight.
  • For the Gazpacho: Chop the tomatoes and combine them with the cucumber, piquillo peppers, basil, red onion, sherry vinegar, olive oil, salt, and pepper in a bowl. Mix well, cover with plastic wrap, and let marinate overnight.
    The next day, add the water and blend the mixture until smooth, straining it through a fine mesh sieve if needed.
  • Prepare the Puff Pastry: Cut the puff pastry into thin strips, brush with egg wash, and bake at 180°C (350°F) for about 10 minutes, placing parchment paper and a tray on top to prevent excessive rising. Remove the tray and paper, then bake for another 2 minutes or until golden.
  • To Serve: Pour the gazpacho into a bowl, plate, or glass. Top with a puff pastry strip, a couple of anchovies, a whole marinated tomato, and some chopped tomato.
    Garnish with basil leaves and drizzle with olive oil.

POTATO AND MUSHROOM GRATIN

Indulge in the ultimate comfort food: a creamy, cheesy potato and mushroom gratin. This hearty dish is perfect for a cozy night in or a special occasion.

INGREDIENTS

  • 3-4 tbsp unsalted butter (plus extra for greasing the dish)
  • 16 oz mushrooms, thinly sliced (see note)
  • 1 small onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup full-fat sour cream
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • Pinch of nutmeg
  • 1/3 cup milk
  • 2 tbsp flour
  • 2 1/2 lbs russet potatoes (see note)
  • 6 oz Gruyère cheese, shredded

INSTRUCTIONS

  • Preheat the oven to 375°F and butter a large 3-quart casserole dish.
  • In a large skillet, melt 2 tbsp of butter over medium-high heat until it begins to foam. Add the mushrooms and cook until lightly browned and the moisture has evaporated. Add the minced garlic and cook, stirring often, for 1-2 minutes. Season with salt and pepper, then transfer to a clean bowl.
  • In the same skillet, melt another 1-2 tbsp of butter over medium heat. Add the sliced onions, season with a pinch of salt, and sauté for 4-5 minutes, until they begin to soften.
  • While the mushrooms and onions are cooking, whisk together the heavy cream, sour cream, salt, pepper, and nutmeg. In a separate bowl, whisk together the milk and flour until smooth. Add this mixture to the sour cream blend and whisk until well combined. Set aside the grated Gruyère cheese.
  • Prepare the potatoes: Peel and thinly slice the potatoes, then pat them dry with a paper towel. Layer half of the potato slices in the bottom of the prepared casserole dish. Top with half of the sautéed mushrooms and onions, followed by half of the shredded cheese. Repeat with the remaining potatoes, mushrooms, and cheese.
  • Pour the cream mixture evenly over the layered ingredients. Gently shake the pan to even everything out. Cover the dish and bake for 45-60 minutes, depending on the thickness of the potato slices (check at 45 minutes). The potatoes should be just tender when pierced with a fork.
  • After 45-60 minutes, uncover the dish and bake for an additional 20 minutes, or until the top is golden and the potatoes are fully cooked.
  • Remove from the oven and cover with foil. Let it rest for 10 minutes before serving. If desired, garnish with freshly chopped parsley or sliced green onions.

NOTES

  • The mushrooms, onions, and cream sauce can be prepared ahead of time, up to a day in advance. Then, you just need to slice the potatoes, assemble, and bake.
  • Russet potatoes are ideal for this recipe, though red potatoes can be used as well with good results.
  • The covered cooking time may vary depending on how thin you slice the potatoes. Hand-slicing typically requires closer to 60 minutes of covered baking.
  • A combination of cremini and white mushrooms works wonderfully, but you can use either variety on its own.