“The Congressman’s Wife” Recipe of the Month: Gazpacho by #sexychef

Recipe #3 in our Exclusive Series of Gourmet Recipes by
Chef Arie Pavlou!

Gazpacho by #sexychef

This wonderful ice-cold Spanish soup, with influences from Greece, Italy and the Arab culture, may have originated with ancient Roman soldiers who carried the basics (dried bread, garlic and vinegar) with them on their military quests.  It was a great thirst quencher and they could add whatever vegetables or fruits they found along the way.  Over the centuries, it has evolved into several varieties.  It’s the perfect summer treat for lounging in the backyard while reading The Congressman’s Wife.

Ingredients

10 large ripe tomatoes
4 cucumbers
3 red peppers
1 onion
Salt
Fresh ground pepper
Celantro
Extra virgin olive oil

Chop all ingredients.  Put in large bowl.
Puree in food processor then pass through China cap.
Season with salt and fresh ground pepper.  Refrigerate.

Before serving, add a drizzle of olive oil and a sprinkle of finely chopped cilantro.  Top with a teaspoon of burnoise of red pepper, onion and cucumber for garnish.  Serve chilled and in a chilled bowl.

“The Congressman’s Wife” by Charlene Keel and Arie Pavlou is a steamy action-packed novel about the beautiful wife of a congressman who falls for a sexy chef. 

“A spicy outing that should feed readers’ hunger for romance.”
–Kirkus Reviews  

About Arie Pavlou:

Arie Pavlou is a popular chef who attended Le Cordon Bleu in Paris and then perfected his craft at some of the top-rated Michelin restaurants in France and New York.  He has lived and worked in France, Cyprus and the U. S. and is an avid world traveler who speaks five languages. Currently Chef de Cuisine at the renowned Bridgehampton Inn in Long Island, New York, his specialties include Caramelized Baked Alaska, Winter Salad, Roast Lamb Fondue, Wild Game and Poached Pears with Mint Ice Cream.

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“The Congressman’s Wife” Recipe of the Month: Cheese Fondue with Lamb by #sexychef

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Recipe of the Month, The Congressman's Wife

Recipe #1 in our Exclusive Series of Gourmet Recipes by
Chef Arie Pavlou!

Cheese Fondue with Lamb by #sexychef
Serves 4 

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Ingredients:

1.5 cups white wine (dry riesling, pinot gris or dry chablis)

1 clove garlic

1 lb grated cheese

   1/2 lb raclette

   1/2 lb fontina

1 Tbl cornstarch

1 tsp mustard powder (colemans)

nutmeg to taste

white pepper to taste

.

3/4-1 lb  lamb loin cut in 3/4 inch cubes from your butcher

(You may substitute with lamb leg or shoulder)

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2 Tbl olive oil

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1 Day Old Baguette cut into 1″ cubes or smaller

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Method:

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Step 1

Season lamb with salt and pepper, set aside

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Step 2

Grate cheese and toss with sifted cornstarch and mustard powder in a bowl

Put aside bowl

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Step 3

Lightly smash garlic clove but keep in tact.

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Step 4

In 2 quart pot, bring white wine and garlic to a boil and remove garlic.

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Step 5

Reduce flame to low, stir in grated cheese 1/2 cup at a time with wooden spoon in a figure 8 motion (this method will prevent cheese from clumping) until each stage dissolves and you get a nice fondue texture.

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Step 6

Add a pinch of nutmeg and a pinch of white pepper to taste.

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There is no need to add salt as the cheese has salt in it

Place into fondue pot

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Step 7

Immediately heat 2 Tbl of olive oil in sauté pan large enough for 1 or 2 batches of lamb.

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Step 8

When olive oil begins to smoke carefully add lamb and brown on all sides.

For Rare-Medium Rare: brown for 2 minute all around

For Well Done: brown longer

Do not be afraid to taste a piece for temperature.

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Step 9

Remove lamb and place on serving plate

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Step 10

Dip lamb and bread cubes in cheese and enjoy!

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“The Congressman’s Wife” by Charlene Keel and Arie Pavlou is a steamy action-packed novel about the beautiful wife of a congressman who falls for a sexy chef.

“A spicy outing that should feed readers’ hunger for romance.”
–Kirkus Reviews  

About Arie Pavlou:

Arie Pavlou is a popular chef who attended Le Cordon Bleu in Paris and then perfected his craft at some of the top-rated Michelin restaurants in France and New York.  He has lived and worked in France, Cyprus and the U. S. and is an avid world traveler who speaks five languages. Currently Chef de Cuisine at the renowned Bridgehampton Inn in Long Island, New York, his specialties include Caramelized Baked Alaska, Winter Salad, Roast Lamb Fondue, Wild Game and Poached Pears with Mint Ice Cream.

…..