What ever happened to gazpacho?

I remember when gazpacho was all the rage. Every restaurant, Spanish or not, had a version. Some were good, some were competent while others were just tomato juice in a bowl. Well this summer has been a lousy one for tomatoes, too cold and wet and I am not sure the heat we are experiencing now will help.

More Tongue

Finally summer has arrived in Toronto. I thought it was never coming but I am happy it's finally here. It so humid that drinking a gin & tonic works up a sweat. It's certainly warm enough to eat outside and a good choice for the air conditioning free like us. Here is what we'll be enjoying this weekend - barbecued tongue. Slices of cooked tongue brushed with olive oil and placed on the barbecue for about a couple of minutes a side. My husband and I are still arguing about timing. Medium is enough heat and when they are crispy on the edges they are ready. Brush them with anything from a sweet or spicy barbecue sauce to mustard or horseradish. Here they have a glaze of sugar, vinegar and mustard seeds. The texture of the warm tongue is a revelation.

The Tale of Two Tongues

Where have I been? Taking an August vacation like the French? No. I've been cooking tongue. Now that the Canadian part of my North American book deal is finalized and I have a publisher in north and south of the border I am earnestly working on ODDBITS.
Now before you think I am crazy to do a book on offal this is not an offal book, it is a book about underused animal parts, some of which are offal.