May 18, 2011

Chefs with a Dash of Fame

Both Eva Longoria and Gwyneth Paltrow have recently published cookbooks that have a strong sense of where they came from by including family recipes. 

Eva's book is titled Eva's Kitchen and her childhood of growing up on a Texas ranch really shines.  Her food is inspired by Tex-mex and even more by her Mexican heritage.  When Eva was asked what her favorite thing in her book was she raved about her guacamole and said "I could live off it."  I can't wait to try it! (she also includes serving tips, how perfect)

Chunky Guacamole with Serrano Peppers
Work time: 35 mins/Total Time: 35 mins/Yield: 8 cups

6 avocados, roughly chopped
4 med tomatoes, chopped
1/2 lg white onion, finely chopped
2 tsp kosher salt
1 c chopped cilantro (from 1 bunch)
1 Serrano Chile pepper, finely chopped
Juice from 4 sm lemons (about 1/2 c)

Put avocados, tomatoes, onion, salt, cilantro, pepper, and lemon juice in large bowl. Stir gently until well combined.

Serving Tip: to keep the guacamole from turning brown, press a pit from one of the avocados into the center of the dish. Remove it before serving.

Gwyneth's book is called My Father's Daughter: Delicious Recipes Celebrating Family and Togetherness.  All of the recipes are inspired by cooking with her late father.  Most of her recipes are family style and she loves indulging in pastas and sandwiches.  When asked to describe her food she says "It's very homey, and it's simple food, but that's the food I make." The recipe I chose to include is Slow Roasted Tomatoes, she uses them on her Arugula Salad with Smoked Mozzarella and Slow Roasted Tomato Crostini. Enjoy! I know we will.

Slow Roasted Tomatoes
Vine-ripened tomatoes
Olive Oil

Preheat the oven to 275 degrees.

Cut the tomatoes in half horizontally, rub with a tiny bit of olive oil and a pinch of salt, and bake, seed side up, in a 275 degree oven for 3-5 hours, or until they look nearly sun dried (the edges will be caramelized and the moisture will be almost entirely evaporated). These keep, well refrigerated in an airtight container with a bit of olive oil, for at least a week, so make a whole bunch at once.


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