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Jul 3, 2015







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Gazpacho
From the kitchen of Leslie Judice
 
1 ½ lbs tomatoes, seeded and diced (reserve the seeds and juice)
½ lbs tomatoes (separate from the first 1 ½)
2 large cucumbers, peeled, seeded and diced
1 large red bell pepper, seeded and diced
1 small jalapeno (optional), seeded and diced
3 medium sized garlic cloves
1 small red onion diced
2 medium stalks of celery, diced
4 large basil leaves
Juice from 1 whole lemon and zest
Juice from 1 whole lime
2 teaspoons red wine vinegar (or vinegar of your choice)
¼ cup extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon sea salt (to taste)
½ teaspoon white pepper (to taste)
 
Placed the 1 ½ pounds of tomatoes as well as all of the diced vegetables into a large bowl. In a food processor, place the half pound of tomatoes (along with the seeds and juice from the 1 ½ pounds of diced tomatoes). While dicing the remainder of the vegetables, add all of the garlic and basil and about a quarter of each of the other vegetables to the food processor. This will make a flavorful “broth” for the gazpacho. Blend until just pureed into a hearty juice consistency. Add lemon, lime, vinegar, cumin and olive oil— pulse to blend. Add sea salt and white pepper to taste. Pour tomato broth into bowl with diced vegetables and gently fold together. Best served after chilled for a couple of hours or overnight. Garnish with cumin, crushed red pepper, sour cream or feta and fresh basil chiffonade.





In the Kitchen with Leslie Judice


07/01/15



  According to chef and co-owner Leslie Judice, one of the best words to describe Tavern 27 (2075 Parade Road, Laconia, 528-3057, tavern27.com) is “eclectic.” Housed in a 234-year-old building, the large menu focuses on tapas, Judice said, as a way to make sure all kinds of flavors — from New England to her native Louisiana — are available. She hopes that anybody who walks through the door at Tavern 27, whether they be gluten-free, vegan or vegetarian, is able to find something delicious to eat

What is your must-have kitchen item?

 
I’m going to say besides the cliche great knife, you have to be surrounded by great people. I don’t know what I would do in the kitchen without them. 
 
What would you choose for your last meal?
 
I would choose my mom’s shrimp and okra gumbo and potato salad.
 
Favorite restaurant besides your own?
 
That’s a hard one. We don’t have a go-to place … we have a local circuit of local restaurants that we’ll revisit. … We have one day off a week so we try to hit our circle of places.
 
What celebrity would you like to see eating at your restaurant?
 
Well we like to laugh around here so I’m thinking if Adam Sandler or Will Ferrell came into my restaurant I don’t know what I’d do. I’d be so happy to see them.
 
What is the biggest food trend in New Hampshire right now?
 
I just read an article that said New England hosts the most farmers markets, so I think that local is always a trend here. Trying to inspire our farmers to grow stuff that people like to eat around here. 
 
What is your favorite meal to cook at home?
 
That changes seasonally as well. I love to make soups, and as summer comes in probably a gazpacho with vegetables.
 
What is your favorite dish on your restaurant’s menu?
 
Because our menu changes seasonally, I think right now the favorite on my menu is we do the spicy cucumber roll where we take a cucumber and shave it and do a quick pickle on it and stuff it with either chicken or lobster salad. It fits nicely into our tapas menu.
 

— Allie Ginwala .






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