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  • Alejandro 10:38 am on September 21, 2009 Permalink | Reply
    Tags: beet, garden, pepper, sweet potato, tomatoes, zucchini   

    This is what came out of my mom’s garden!  Amazing!


  • Alejandro 2:48 pm on June 4, 2009 Permalink | Reply
    Tags: tomatoes   



    After reading many blogs with many different variations of Gazpacho, I decided to try my own.  It’s fascinating how many different ways there are to make this dish, some including tomato juice, red wine vinegar, white wine vinegar, hot sauce, water, etc.  Some recipes tell you to peel you tomatoes.  Some tell you to cook your tomatoes.

    The recipe I followed most closely was this one, but here I will show you the slight variations I made.

    Servings: 8-10


    • 8 medium ish tomatoes (about 1.5 pounds)
    • 1/2 a large cucumber
    • 1/2 a red pepper.
    • 2 cloves of garlic.
    • 1/2 cup of white wine vinegar (but I’m sure any vinegar would do the trick)
    • 1/2 cup of olive oil
    • salt and pepper
    • about a handful of the doughy part of bread (no crust)
    • 1 cup of water
    • a food processor or blender or something


    1. Trim and quarter your tomatoes.  peel the cucumber and cut into chunks.  cut pepper into chunks.
    2. Soak the bread in the water for a minute or three.
    3. Put the tomatoes, cucumber, pepper, garlic, bread and vinegar into the food processor (or blender…)
    4. Blend.
    5. Add some salt a pepper.  Eyeball it.
    6. Blend again.  While the blender is running, pour in the olive oil.  Let it all continue to blend.
    7. When the gazpacho is at a somewhat liquid consistency (but still a bit chunky) you’re done blending.
    8. Pour into a container and chill in the fridge for at least an hour.  Chilling it makes the flavours combine and flourish (or something.)
    9. Serve by itself, or with some chunks of cucumber, red pepper, or whatever.  Also, try adding some Tabasco or other hot sauce for a spicy kick!

    I had a cup of this chilled soup every day for about a week and a half.  It’s delicious and easy to make and definitely worth trying out.


  • canbui 9:15 pm on June 1, 2009 Permalink | Reply
    Tags: basil, , tomatoes   



    There are many ways to cook, many ways to prepare a dish, construct your flavours, and present your food. For myself, I like those dishes that feel elemental; plates of food that feel honest – no tricks – where you can see what you’re eating and guess how they’re made. They are simple, sometimes dubbed ‘rustic’ but most often just delicious in a basic way.

    Steak is an example of this: a cut of beef, grilled or seared to eat. Salads for the most part follow this rule too, and the classic Italian Caprese is as basic as you can get (with only three ingredients).

    Some tips: to get a great peppercorn taste to the steak, buy whole black peppers and place then in a pan. Crush the peppercorns with another pan, albeit smaller to fit, or a small pot. The metal provides a hard surface to crush and to crush against.

    • 2 balls of bocconcini
    • a bunch of basil
    • tomatoes, mixed sizes and colour
    • cut of steak, 1″ thick
    • 1/2 cup whole peppercorns, crushed
    • 1 garlic clove, minced
    • pinch of sugar
    • salt and pepper
    • extra virgin olive oil
    • dollop of balsamic vinegar

    Preheat oven to 275F. Into a large mixing bowl, cut the tomatoes into bite-sized wedges or in halves if they’re smaller. Toss with garlic, sugar, balsamic vinegar, oil, salt and pepper. Place them onto a baking sheet, cut side up, and throw them in the oven for about 2 hrs. You will see them shrivel up and caramelize into sweet goodness. Remove and cover them. Turn up the oven to 500F and set an element to high.

    Always leave your steak out to attain room temperature – this ensures even cooking.While this is happening place your OVEN-SAFE pan into the oven to get super hot too. Brush oil olive onto steak, season with salt and place steak into the pan with crushed peppercorns. Flip. The steak should look covered in peppercorns. Take the pan out of the oven with a towel for the handle and set it on the element; place your steaks down firmly. It should begin to sear right away. Resist, as much as you can, lifting the edges of the steak to see if its ready to flip. It will be 4 minutes. Flip. After another 4 minutes, using the towel, throw everything back in the oven.

    Depending on the size of your steak, how well you like it, etc., the steak should be done in around 5 minutes. Take the steak out, place it on a plate and cover for 5 minutes. This is essential time where the juices will distribute throughout and the meat will finish cooking. While covering the meat, cut the cheese into 1/2″ slices and toss with the basil leaves and tomatoes.

    Plate the steak and pour the standing juices on top. Place the salad. Turn everything off and enjoy.

    • A-town 9:18 pm on June 1, 2009 Permalink | Reply

      Looks delicious! How did it turn out taste-wise?

      • canbui 10:38 am on June 2, 2009 Permalink | Reply

        The peppercorns made it hella hot, but delicious nonetheless. And roasting the tomatoes at a low heat for 2 hours made them so sweet and tart, a good compliment to the bocconcini.

    • A-town 11:18 am on June 2, 2009 Permalink | Reply

      Also. Make sure you dont touch the blazing hot handle of the oven safe pan without gloves or a dishtowel. Seriously. Don’t forget.

  • canbui 3:36 pm on May 29, 2009 Permalink | Reply
    Tags: rigatoni, tomatoes, tuna   


    Rigatoni with a Tomato Tuna sauce

    Sometimes, I find it worthwhile to make a large amount of pasta sauce and save it over a few meals; it’s an inexpensive way to eat, easy to make and it lasts for several days. This rigatoni has the added bonus of a little protein, in the form of canned tuna. On a side note, I always prefer making my own pasta sauce rather than buying a prepared jar product: the jars have a long shelf life but they also have a tremendous amount of sodium. Plus, it’s more fun.

    • 2 cans of tuna (chunks)
    • 1 can of whole tomatoes
    • 1 onion, rough chop
    • extra virgin olive oil
    • a sprig of rosemary or thyme
    • 1 serving of rigatoni pasta

    Start by putting down some oil in a large sauce-pan and setting it to medium-hot. Throw in the onions until they are tender and sweet. Where at this point you can throw in the tomatoes and tuna with the rosemary or thyme – this will enhance the earthy tones of the tomatoes. Simmer the sauce for 20 or so minutes, stirring and watching it reduce to a saucy consistency. Salt and pepper to taste.

    While the tomato sauce simmers, salt and boil a pot of water. Follow the pasta directions until al dente. When it’s done, toss them with the sauce and serve.

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