Ajo Blanco


IMG_2919To say it’s been warm here in sunny San Diego is an understatement. In the words of my four year old, it’s been a “fiery furnace” outside. As the weather cooled down to a nice 78 degrees I flashed back to a memory of sitting along the ocean eating charred octopus. The octopus, perfectly cooked was sitting on a silky bed of Ajo Blanco. It was delicious, lick the plate delicious.


Ajo Blanco, a popular cold Spanish soup is made with a base of bread, grapes, garlic, almonds and olive oil. Perfect for a hot summer day, beachside or not.

*Recipe from Bon Appetit


  • 1 green apple, peeled, cored, chopped
  • 1 large garlic clove, chopped
  • 3 cups crustless day old white bread, cubed
  • 1 cup seedless green grapes, halved
  • ½ cup blanched almonds
  • ½ cup whole milk
  • Kosher salt
  • ¾ cup extra-virgin olive oil plus more for serving
  • 3 tablespoon red wine vinegar plus more for serving
  •  black pepper
  • ½ cup sliced almonds, toasted


Combine apple, garlic, bread, grapes, blanched almonds, milk, and 2 cups water in a medium bowl; season with salt. Cover and chill for at least 6 hours and up to 1 day.

Transfer soup base to a blender and purée, adding water by tablespoonfuls if too thick, until smooth. With motor running, gradually add ¾ cup oil and 3 Tbsp. vinegar and blend until soup is smooth. Season with salt, pepper, and more vinegar, if desired. Strain soup through a fine-mesh sieve into a large bowl; cover and chill until very cold, about 2 hours.

Toast your sliced almonds in the oven or stovetop until golden brown, let cool.

Divide soup among bowls or bowl, drizzle olive oil and toasted almonds. Enjoy


Tommy Tart Remake

A few months ago I made this Tommy Tart and although it was good, it needed something more. I decided to remake it adding more flavor.  Instead of Boursin cheese I used an herb goat cheese and parmesan. I also added sautéed onions…because why not? The best part is I used a tad of wine to cook the onions in. It basically forces you to have wine with your tart because now you have an open bottle. You’re welcome.

photo 2



1 sheet puff pastry- defrosted

good olive oil

1 sweet onion, sliced

1 garlic clove sliced

1 tsp. fresh thyme

2 tbs white wine

1/4 cup parmesan cheese

4 oz garlic herb goat cheese

2 tomatoes, sliced

fresh basil

salt and pepper


Pre-heat oven to 425.

Place pastry sheet on a parchment paper lined baking sheet.

Saute onion and garlic in a tablespoon of olive oil. Saute for 15-20 minutes until onions are limp. Stir in wine, thyme and salt and continue to cook another 10 minutes until onion start to turn brown and liquid evaporates, remove from heat and set aside.

Sprinkle parmesan on puff pastry. Then top with onions and crumbled goat cheese. Layer tomatoes  on top of cheese then drizzle with some olive oil, sprinkle with salt and basil.

Pop into the oven for 20-25 minutes. Serve warm and with the extra wine you now have.