Uniformly Different, Uniformly Delicious

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So JoeHoya totally stole my Part II thunder.

With my extreme abundance of tomatoes over the weekend, I made two go-to tomato recipes simultaneously: tomato sauce and gazpacho. Of course it was an obvious way to turn almost rotting tomatoes into something edible, as Joe Hoya pointed out.

And he’s right. Gazpacho is uniformly delicious but not uniformly similar in ingredients. In fact, tomatoes aren’t even a constant in some recipes.

As I rummaged through the tomatoes I noticed that a good half were yellow and the rest were a mix of red, purple, orange and green. I reserved the yellow for the gazpacho while I used the other colors for my maroon colored sauce.

Yellow Gazpacho

Roughly chop about 3 pounds of yellow tomatoes, non-rotting parts only. Immersion blend the following: yellow tomatoes, peeled, de-seeded and sliced cucumber, chopped Hungarian Stuffing Peppers (carries a bit of heat, way more flavorful than a green bell pepper and they are in light in color to match the yellow tomatoes), oil, white wine vinegar, salt and white pepper.

Cracked black pepper, to me, is one of the most attractive finishes to a dish. But for some reason I became really interested in preserving the pale yellow color of the cold soup. Cue the white pepper.

For color, however, I sliced in half sugar baby tomatoes. At least that is what I think that variety of tomato is called: they are slightly larger than sun golds, have a red exterior with white zig zag lines on the skin.

Also for some texture there are a few croutons, half floating on the surface. I simply cubed left over bread, tossed it with kosher salt, freshly cracked pepper and oil and placed it in a 350 oven for about 20 minutes.

A Pain in the Ass, A Pleasure in the Stomach

Fava Bean Spread

I’ve heard about these suckers for a very long time. Raves. Raves. Raves. And as diligent as I am in eating what’s in season, I sometimes miss very short-seasoned produce. But this time around, in what one vendor labeled as the last available weekend, I scored a quart of fava beans.

Lord these beans take a lot of work. I didn’t follow a recipe, just the quick advice Mt. Pleasant Farmers’ Market manager Rebbie called out to me before 80P and I schlept back to our apartment.

She commanded that the process required 2 beers and a friend. One beer for releasing the beans from the pod and the next for releasing the bean from its skin. Because of my bachelorette party induced hangover, I skipped the beers but still persuaded 80 to be my friend in the process.

Fava Bean Spread 1 (500 x 332)

Sesame Enhanced Fava Bean Puree

First I took the fava beans out of the pod. After the de-podding, I boiled the beans for a minute and a half, shocked them, and then removed the skins. A not difficult, but slightly annoying process, especially as waves of hangover fell upon me. In case you’re wondering why I’m going through this multi-step process on what should have been a lazy weekend afternoon, it is because I wanted to bring a snack for the World Cup watching party.

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The Great Vegetarian Jerky-Off


Editor’s Note: Our intermittent vegetarian correspondent, Alex, recently took on an epic (and tasty) assignment for ES, with some assistance from her eager crew of med student friends/taste testers.

You learn a lot of important things in medical school, but far and away the most useful skill you attain is the ability to snack like nobody’s business. Studying for finals? Almonds and chocolate-covered espresso beans. Bummed about a quiz? Ice cream and wine. Just a run-of-the-mill study night? Well, technically you’ve already eaten dinner, but popcorn is like basically not food anyway.

Now, being a vegetarian, I had never considered any meaty snacks, but it occurred to me awhile ago that back in my carnivore days, I used to love (LOVE) beef jerky. And heck, they do everything veg now, so it led me to wonder — is there a veg jerky option?

Turns out, yes, holy cow, there are about a zillion. And thus the Great Vegetarian Jerky-Off was born.

Fourteen varieties of faux beef jerky. Several hungry medical students. One night. Some beer.


The setup was highly organized for impartiality: blind taste test, with ES rep BS serving up the samples (and monitoring for legitimacy). Med students were selected for their snacking prowess, jerky expertise and, um, being my friends. Jerkies were supplied by Vegan Dream, Tasty Eats and Primal Strips. (Tofurky tried to help us out too, but unfortunately nobody in the Upper Valley sells Tofurky Jerky. Sorry Tofurky, we tried.)

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Making the Most out of Manischewitz


Once again, I am home for Passover. When I was younger I never understood why so many foods were off limits. Sure, bread is bad. No toast, bagels, challah. I get it. But gum? Peanut butter? Mustard? I knew that corn syrup was off limits, whatever the hell corn syrup was. No one, however, could really tell me why some of the other foods were off limits.

I guess it’s kinda like religion in general. It can’t all be explained.

But that doesn’t mean I don’t look for special holiday recipes. Or get excited to cook dishes for the first time. I’d never contributed to the sedar plate before. But with only 20 minutes til the sedar, I jumped on the chance to make this traditional dish my own.

Apple Two Way Charoset

I diced two apples, let my cinnamon obsessed sister sprinkle some of the sweet brown powder over top, then stirred it around with fresh lemon juice and just a pinch of salt.

Boring. And wrong.

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Feed Us Back: Comments of the Week


– 57 percent of ESers just say no to breast milk cheese. But Dan brings up a good question:

Is breast milk cheese vegan? since no animals are kept against free will and all. I see a huge moneymaking idea.

While Summer just wonders where they’re getting all that milk to begin with:

I nursed my son for 18 months, and pumped every once in a while, and OMG pumping is NOT EASY. I know very few women who were able to pump a lot of milk, and “a lot” means more than 6 oz. per pumping session. I considered the stuff to be liquid gold… no way was I going to waste it on grown-ups! Unless his wife has a freakish oversupply, I just don’t get it.

Nora checks in with some more advice on how to cook a peking duck:

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Ask Todd, Answer Gansie: Who Is a Foodie?


What used to be a semi-regular feature, where I would pretend to know as much about dining as the Washington Post restaurant critic, has trailed off. Tom Sietsema‘s food chats became either big  bitch fests (yes, children eat at restaurants, shut up about it already) or intricate critiques of not so exciting DC dining establishments, so I haven’t kept up in relating the interesting questions back to you.

The Washingtonian retains its own restaurant critic and hosts its own food chat. I don’t read Todd Kliman‘s chats, save for the snipet I get emailed to me every week. I’m usually entertained, but never was I so intrigued until I read this question.

Washington, DC: Can a vegetarian/vegan be a “foodie”?

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