Learning about new ingredients and getting inspired to try new recipes are among my favorite travel souvenirs. A while back I reported on trying to replicate a patata relleno con atun dish I tasted at Cafe Gijon.
For the past couple of weeks it's been practically too hot to eat, so I've been enjoying going to the farmers market and fixing gazpacho as soon as I get home. I've been using Jose Andres' recipe as a starting point, always using a lot less oil -- maybe two tablespoons rather than the 3/4 cup that he recommends. And I'm pretty random about the garnishes -- a quick cup of gazpacho fresh from the fridge is a great snack or light meal. If you take the time to add Andres' suggested garnishes you have slightly heartier fare, pretty enough for a photo shoot.
Though I've used pimenton for years, I've been turning to it more often since I went to Spain. For example, with the help of a mortar and pestle, I've been making a paste of a clove of garlic, a garlic scape, a heaping teaspoon of pimenton, coarse salt and freshly ground pepper to taste. A mini food processor would also work for this. The paste is great spread or rubbed on tuna or steak, either right before putting it on the grill or several hours in advance. The paste goes together really fast and adds a nice dimension to a simple meal.
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