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July 1st - Chef Thom Kotch |
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Chef Thom Kotch day job is the manager at the Barnes and Noble Cafe in Bethlehem.
He presented Chorizo in Cider, Gazpacho, Tortilla Espanola.
Chorizo in Cider
1/2 lb. Spanish chorizo
1 cup cider
Cut chorizo in thick slices. Pour cider into saucepan. Add pieces of chrizo. Cover and cook 20 min over medium heat.
Remove and serve hot.
Gazpacho
3 lb. tomatoes chopped
1 English cucumber, peeled and chopped
1 onion, peeled and chopped
2 green peppers, chopped
1/4 c olive oil
1 T wine vinegar
1 clove garlic
2 slices stale bread
salt
pepper
sugar
Put the tomatoes, cucumbers, onions, peppers, garlic and bread in a food processor or blender. Process at high speed
Pass through sieve into bowl. Add seasoning, sugar, and oil. Add water or tomato juice to thin soup if necessary. Chill before serving.
Tortilla Espanola (Potato Omlette)
2 lb. potatoes
6 eggs
1 onion
1 Cup olive oil
Peel potatoes and onion. Slice thinly and season. Fry gently in olive oil until tender. Do not let them brown. Remove and drain in colander. Beat the eggs in a big bowl. Mix with potatoes and onions. Pour some olive oil in a large frying-pan and heat. Add egg mixture. Shake the frying pan occasionally to prevent sticking. When the omlette is set, turn it upside down with the aid of a plate. Add more oil to the pan and let the omlette slip back into the pan, the cooked side up. Cook for a few more minutes. |
