Ultimate Pico de Gallo

Similar to all my recipes and thoughts on the cooking, home-made salsa truly is so much better than the jar. It truly doesn't take too much time or energy either. Having grown up in Southern California, the Mexican food mecca, I have tried many forms of this tomato based dip. Most recipes call for the traditional combination of the following... Spanish onion, jalapeno, lime, tomato, cilantro, and salt. Through mucho experimentation I have come up with this "ultimate Pico de Gallo". Take that Tyler Florence (for those that watch Food Network). Rather than using Spanish onion, I actually prefer the flavor of red onion or shallots. First off, I don't really like the idea of completely killing my breath for days after eating some chips and salsa. Unless sauteed, white onions are just way too potent for me. Red onion used in moderation is a bit more mild with a slightly sweet edge which I think accents the spice of the jalapeno nicely. Instead of sea salt or regular table salt, I like using garlic salt. Enough said on that one, anything garlic flavored adds an amazing touch. And now for my secret ingredient.... honey. With all of the spice and earthiness from the lime, cilantro, and jalapeno, the honey softens each bite while still preserving the spicy kick from the pepper. Finally, the ingredients are crucial but the technique creates perfection. Dicing by hand is a bit too chunky and the ingredients don't fuse to their greatest potential of flavor. Blending almost makes the mixture too watery. I truly believe the ultimate Pico de Gallo is achieved by pulses on a food processor. My advice... follow the recipe below, pop a light beer or make a margarita, and the fiesta is on!

Ultimate Pico de Gallo
- 7 Roma tomatoes
- 1/2 red onion
- 1-2 jalapeno depending on spice preference
- 1 1/2 limes squeezed
- 1 handful cilantro
- 1 1/2 tbsp honey
- 1-2 tsp garlic salt

Chop first three ingredients to make easier on food processor. Combine all ingredients in processor and pulse lightly until all chunks are gone.

Tasty Soups

I don't know about you, but I have had the same can of Progresso chicken noodle soup on my shelf for over a year. It can be chilly outside, my throat hurts, my nose is running, and I just can't bring myself to eat the salty excuse of a soup with rubbery chicken and mushy vegetables. This week for instance, being a perfect example. I feel so sick that it literally feels like my head is ready to explode and yet I conjure up enough energy to make my own soup. There really is no comparison to home-made vs. canned. I used to be very intimidated by this culinary challenge, but really making a tasty soup doesn't have to be that complicated. For me, the best soup is creamy and full of spice. I also love toppings and a perfect bread to dip. Both of the soups listed below are healthy, involve one pot, one blender, and some basic ingredients most of us have in our refrigerator, garden, and pantry.

Roasted Squash and Leek Soup

First off, roasting a vegetable to be pureed later creates an array of flavors in the soup. You get the earthiness of the vegetable, a caramelized infusion from the roasting... it truly is amazing.

I discovered leeks a while ago and have been in love ever since. Many soups call for onion, celery, and carrots as a base but in this soup I prefer onion, leeks, and a few parsnips. I feel these flavors are a bit more subtle and let the squash flavor really dominate.

Ingredients:

1 lb butternut squash (many grocery stores provide already chopped squash removed from skin)

2 parsnips chopped

cinnamon

nutmeg

olive oil

1 medium onion chopped

chopped leeks (green parts cut off, rinse thoroughly)

fresh thyme

2 cups good chicken stock

salt and pepper to taste

1/2 cup half&half

chopped salami

chopped shallots

sherry vinegar

1/2 tbsp brown sugar

Heat oven to 400 degrees. Coat squash and parsnips with olive oil, cinnamon, and nutmeg. Bake about 45 minutes or until softened. Meanwhile, saute onions and leeks until soft over medium heat in a large pot. Add thyme and chicken stock. When vegetables are finished roasting, add to pot and blend in a blender until smooth with half&half.

For a topping, saute salami and shallots. Add a dash of sherry vinegar and brown sugar to caramelize.

Bread pairing: apple cinnamon bread

Tomato Basil Soup

For this soup, I used carrots, garlic and onions as the base. Carrots are used in many tomato based pasta sauces and really bring out the earthy flavor in tomatoes. Garlic was a no brainer... considering tomato and basil is such a common Italian combination I figured it would be sinful to not include garlic.

Ingredients:

Grape tomatoes or tomatoes on the vine chopped

Fresh Garlic

1 medium onion chopped

2 carrots chopped

fresh thyme sprigs

fresh basil julienned

1 cup good chicken stock

1 can Cento tomato sauce

1/2 cup half and half

red pepper flakes

salt and pepper to taste

zucchini chopped and sauteed

goat cheese crumbles

shaved Parmesan

Similar to the soup above, roast the tomato and garlic first for about 30 minutes. Saute the onion and carrots. Add the thyme sprigs and chicken stock. Simmer for a bit and then add the tomato sauce and basil. Blend the roasted garlic, tomatoes, and simmering broth, and half&half. Add extra basil, red pepper flakes, salt and pepper to taste. Garnish with zucchini and cheeses.

Bread pairing: Sourdough