My version of Holly Smith’s recipe
Holly Smith of Cafe Juanita is an inspiration for so many chefs.
She has her own highly successful restaurant, her own James Beard award for Best Chef in the Northwest 2008 and even has a son.
For those of you who don’t know what the restaurant world is like; many long hours, hardly any free time on the weekends, strenuous physical labor in hot kitchens.
A women that can mother a child while doing all this must be some kind of super hero.
Last week Chef Holly Smith did a cooking demonstration at Whole Foods. She showed some foodies how to make Pappa Al Pomodoro. It was one of those times when a recipe isn’t necessary because you actually remember all the ingredients just from watching. Not complicated just mouthwatering.
I am not exaggerating when I say that I lay in bed the next day and thought about how I was going to make this soup. Plotting how I would choose the juiciest tomatoes and squeeze them liberally while waving olive oil into the bowl like a genie with a magic wand and dabbling basil into the bowl like a fairy does with her fairy dust.
I made a lot of soup the next day and fought with my hubby over the last drop.
I will link to Rebekah Denn’s PI Blog where she posted the recipe. Do not hesitate.
Holly Smith made it with heirloom tomatoes and she didn’t use any canned tomatoes in her demo. In the recipe, she adds a can of San Marzano tomatoes. I am sure this has to do with the high cost of heirloom tomatoes.
Oh and as if Holly doesn’t do enough already, you can find her Pocco Caretto Gelato at the neighborhood farmers markets.