I've learned a lot of things in the past year, working on QUITOKEETO. I've learned - it's preferable to be on the ground floor (and not on a third floor walk-up) when you're accepting a delivery of mortars & pestles that collectively weigh over a ton. I've learned to always pack cleaning supplies and trash bags when going to the airport to pick-up pallets of honey or maple syrup. In the not-so-off-chance the delivery has been dropped or smashed (and is now oozing onto a concrete loading dock), you're on your own. I've learned the names of seven UPS drivers, the number to call when a box is held in customs, and what it takes to get 300+ boxes packed and shipped in under 48 hours. I find myself starting an increasing number of conversations with the words, "I'm not making this up....." I love the learning curve of it all, and the unexpected nature of how it unfolds - never the same day twice. My favorite part of the project though, is discovering and highlighting producers and products. We tend to buy or find samples, see what sticks, and then pursue only the products we love and actually use.
In that vein, we've had some incredible hand-picked herbs from Greece around the kitchen all summer - Daphnis and Chloe. Incredibly fragrant, hand-picked, and sun-dried, they found their way into doughs, pastas, sautes, and cocktails. This yellow bloody mary was one example - fragrant herbs, yellow heirloom tomatoes, shallots, and a bit of kick from the vodka and serrano pepper. It's the bloody mary I want to drink. We just received our first shipment from Daphnis and Chloe (thanks Evangelia!) and added them to the store offerings this morning. I was quite excited about that. I've also added a few new recipes to the recipe section over there - what we make for lunch, and that sort of thing. We're hitting up Mexico City next. And for those of you who would like to be kept in the loop, there's a dedicated mailing list for QUITOKEETO, which goes out occasionally, when we have an update or new products. More soon! xo -h
Yellow Tomato Bloody Mary
We've been making these with the Daphnis and Chloe Greek Oregano - incredibly bright & fragrant. But if you have good dried herbs already on hand, by all means, use those.
2-3 medium yellow heirloom tomatoes, quartered
1 1/2 tablespoons fresh lemon juice
1 tablespoon champagne vinegar
1/4 teaspoon celery salt
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon finely minced serrano
1/2 teaspoon finely minced shallots
2-3 ounces vodka
garnish ideas: tiny feta cubes, olives, cucumber slices (optional)
Core the tomatoes, place in a bowl, and puree with a hand blender, you'll need 1 cup. Combine the tomatoes with the rest of the ingredients in a cocktail shaker or mason jar. Prepare four glasses with ice, and pour the mixture into the prepared glasses. Thread garnishes on short skewer or stem, if using, and serve immediately.
Prep time: 5 minutes