PRESENTS THIS WEEK’S RECIPES:

GAZPACHO (ANDALUSIAN CHILLED TOMATO SOUP)

EMPANADA DE POLLO (GALICIAN-STYLE CHICKEN TURNOVER)

GREEK APRICOT YOGURT PARFAIT

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GAZPACHO

(ANDALUSIAN CHILLED TOMATO SOUP)

Serves 4-6

INGREDIENTS

• 1-1/2 cucumbers, peeled, seeded and chopped
• 1-1/2 green bell peppers, seeded and diced
• 3 pounds ripe plum tomatoes, diced
• 2 garlic cloves, peeled
• 1/4 cup sherry vinegar
• 1/4 cup oloroso sherry
• 1 cup Spanish extra virgin olive oil
• 2 1-inch-thick slices rustic bread
• 1/2 red bell pepper, seeded and diced
• Sea salt to taste

PROCEDURE

The Soup:
1. Combine 1 chopped cucumber, 1 diced green pepper, the diced tomatoes,
   garlic, vinegar, and sherry with 3/4 cup olive oil and 2 cups of water
   in a food processor or blender.
2. Purée the ingredients until everything is well blended into a
   thick pink liquid.
3. Pour the gazpacho through a medium-hole strainer into a pitcher.
4. Refrigerate for about 30 minutes.

The Garnish:
1. Preheat oven to 450°F.
2. Cut the bread into 1-inch cubes and toss in a mixing bowl with 2
   tablespoons of the olive oil.
3. Spread the bread on a baking sheet and bake on the middle rack until
   golden brown, about 7 minutes.
4. Set the croutons aside to cool.

PLATING

1. To serve, pour the chilled soup into cups.
2. Top with croutons, diced cucumbers and peppers.
3. Sprinkle with salt and drizzle with 2 tablespoons of olive oil.
4. Store any remaining gazpacho in a pitcher in the refrigerator.

EMPANADA DE POLLO

(GALICIAN-STYLE CHICKEN TURNOVER)

Serves 4-6

INGREDIENTS

• 1 3-pound chicken
• Sea salt and black pepper to taste
• 1/2 cup plus 1 tablespoon Spanish extra virgin olive oil
• 1 green bell pepper, seeded and thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 3 medium Spanish onions, thinly sliced
• 4 garlic cloves, minced
• 8 ripe plum tomatoes
• 1 fresh thyme sprig
• 2 bay leaves
• 1/2 cup dry white wine, such as a Spanish Albariño
• 2 teaspoons sweet pimentón (Spanish smoked paprika)
• 1 14-ounce package frozen puff pastry
• 1/2 cup all-purpose flour
• 1 egg

PROCEDURE

The Filling:
1. Preheat the oven to 375°F. Season the chicken, inside and out, with salt and
   pepper and place on a rack set on top of a baking sheet. Roast the chicken for 45
   minutes and let cool. Remove all of the meat from the chicken, discarding the skin
   and bones. Shred the meat and set aside.
2. Heat about 1/2 cup olive oil in a medium saucepan over medium-low heat. Add the
   peppers, onions and garlic and cook, stirring occasionally, until the onions and
   peppers are tender and golden brown, about 30 minutes.
3. Meanwhile, slice the tomatoes in half. Place a grater over a mixing bowl. Rub the
   cut surface of the tomatoes over the grater until all of the flesh is grated. Set
   the pulp aside and discard the skins.
4. Add the thyme and bay leaves to the onions and peppers and continue to cook until
   the mixture turns brown, about 5 minutes more. Add the wine and cook until it
   evaporates. Stir in the tomato pulp and pimentón, then reduce the heat to low
   and cook slowly until the oil separates from the mixture and the tomato becomes dark
   brown in color, about 20 minutes more.
5. Add the shredded chicken and cook for 5 more minutes. Remove from the heat, season
   to taste with salt. Transfer the mixture to a strainer set over a mixing bowl to
   drain and let cool. Discard liquid.

The Dough:
1. Preheat the oven to 375°F. Place one sheet of pastry on a lightly floured work
   surface and thaw to room temperature.
2. Cut the pastry in half and, using a rolling pin, roll each piece into 11 x 14-inch
   rectangles, about 1/8 inch thick.
3. Turn a 13 x 18-inch baking sheet over on a work surface and brush the back of the
   pan with about 1 tablespoon olive oil. Transfer one rectangle of dough onto the
   baking sheet.
4. Spoon the filling into the center of the dough and spread to about 1 inch from the
   edges. Beat the egg in a small bowl with a little water and brush the egg wash along
   the edges of the dough.
5. Place the second rectangle of dough on top of the filling. Fold the dough over,
   crimping the edges to seal. Brush the top of the dough with the remaining egg wash
   and prick the dough with a fork to allow the steam to escape.
6. Bake until golden brown, about 30 minutes. Allow the empanada to come to room
   temperature before slicing. After cooling, slice and wrap in plastic or aluminum
   foil. Serve at room temperature.

GREEK APRICOT YOGURT PARFAIT

Serves 4-6

INGREDIENTS

• 2 cups heavy cream
• 1 cup sugar
• 1 vanilla bean
• 2 cups Greek yogurt
• 1 cup dried apricots
• 2 cups water
• 1/4 cup chopped pistachios

PROCEDURE

1. Put sugar in a small mixing bowl. Slice the vanilla bean open lengthwise and
   scrape down the seeds from the sides of the pod into the bowl. Mix the vanilla
   into the sugar and set aside for 30 minutes.
2. Combine 1/2 cup of the vanilla-infused sugar with 2 cups water in a large pot.
   Bring to a boil over high heat, and once boiling add the dried apricots.
   Immediately remove the pot from the heat and set aside to cool. Once cool enough
   to handle, drain the apricots and chop into small pieces.
3. In a large mixing bowl, combine the heavy cream and remaining vanilla-infused
   sugar and whip with a mixer until stiff peaks form. Gently fold the yogurt into
   the whipped cream, a little at a time, until all of it is incorporated into the
   whipped cream.
4. To serve, divide the chopped apricots into small serving bowls or cocktail
   glasses, then spoon the yogurt cream on top. Smooth out the tops with the back
   of a spoon and sprinkle each serving with chopped pistachios. Chill until ready
   to serve.