By mixing and matching flavors and textures the reader can design dozens of cross-cultural meals from the bowl recipes, spiced oils and flavor purees offered as condiments to the main bowl. “Doodads and Dumplings” are perched or plopped in the bowl to round out the dish. 

This first menu selected from the BowlFood Cookbook is ideal for small kitchen cooking. All bowls can be made ahead in part or full. 

First Bowl: Green Thumb Gazpacho served with Shrimp Yucca Fritters 

Second Bowl: Seared Steak Salad with Roasted Tomato served with Creamy Polenta and Hot Flavors

Dessert Bowl: Pineapple Upside Down Cake with Vanilla Sauce 

Green Thumb Gazpacho Recipe 

2 pounds (about 20) fresh tomatillos, husks removed 

7 medium ribs celery, coarsely chopped 

2 medium cucumbers cut into 1 inch pieces 

1 medium zucchini, coarsely chopped 

1 large red onion, coarsely chopped 

½ cup fresh lime juice 

½ cup rice vinegar 

½ cup water 

¼ cup chopped fresh Italian flat-leap parsley 

2 fresh poblano chilies, stemmed, seeded and chopped 

1 fresh Scotch bonnet pepper or Serrano chili, stemmed, seeded, and chopped

 “A Pinch of for All Seasons” Spice Blend, to taste 

1. Preheat the oven to 350° F 

2. Place the tomatillos in a roasting pan a roast until soft, about 20 minutes 

3. Transfer the tomatillos and all the remaining ingredients, expect A Pinch for All Seasons, in batches to a blender or food processor and process until smooth. Pour the soup into air tight containers and refrigerate until thoroughly chilled or for up to 3 days. 

4. To serve, stir well, transfer to individual bowls and season with a Pinch for All Seasons. 

Serves 6 to 8 as a main bowl, more as starter 

The “Doodad” we selected to accompany the Green Thumb Gazpacho is the Shrimp and Yucca Fritters. The authors’ suggested embellishments such as Yellow Curry Oil or Picadillo Buns. 

Pinch for All Seasons 

3 tablespoons Sichuan peppercorns 

1 tablespoon sesame seeds 

1 teaspoon cumin seeds 

1 teaspoon fennel seeds

 ¼ cup coarse kosher salt 

1 teaspoon cayenne pepper 

1/8 teaspoon ground clove 

1. Combine the peppercorns, sesame seeds, cumin seeds, and fennel seeds in a dry medium skillet over medium heat, and heat shaking continuously to prevent burning, until the seeds are fragrant and just beginning to smoke, 1 to 2 minutes. 

2. Transfer the mixture to a bowl to cool, then grind to a powder in a spice grinder. 

3. Transfer the mixture back to the bowl and stir in the salt, cayenne and cloves. Use immediately, or store in an airtight container, dry place for up to 2 months. 

Makes about ½ cup 

Seared Steak Salad with Roasted Tomatoes 

Suggested accompaniments from Bowlfood Cookbook is a small side dish of creamy polenta topped with a puree of boniato, carrot and jalapeno puree 

3 boneless NY strip steaks (12 ounces each; about 2 inches thick) trimmed of two thirds of the fat 

1 cup Chili Rub (recipe follows) 

¼ cup extra virgin olive oil 

3 tablespoons chopped fresh thyme leaves 

1 tablespoon chopped garlic 

2 pounds ripe plum tomatoes cut crosswise into ¼ inch slices 

Salt and freshly ground black pepper 

¼ cup plus 3 tablespoons Parsley and Garlic Oil 

1 pound arugula, stemmed, rinsed and patted dry 

4 ounces Parmigiano-Reggiano cheese, slivered in chards 

(Cotija cheese could be substituted) 

1. Rub each steak all over with chili rub. Wrap or cover tightly with plastic wrap and refrigerate for 24 hours. 

2. Preheat the oven to 400°F. 

3. Combine the olive oil, thyme, rosemary and garlic in a large bowl. Add the tomato slices and toss gently to coat. Arrange the tomatoes on a baking sheet and sprinkle with the sale and pepper and roast for 20 minutes, remove and cool. 

4. Heat the ¼ cup Parsley and Garlic Oil in a large heavy cast iron skillet over high heat. Add the steaks, in 2 batches if necessary, and ser for 4 minutes on each side, 8 minutes total for medium rare. Do not crowd the pan. Remove from the pan to a plate, season with salt and let rest for 20 minutes, to seal in the juices. Slice each steak into 1 inch wide slices. Keep warm. 

5. Combine the vinegar and remaining 3 tablespoons Parsley and Garlic Oil in a small bowl and beat with a fork to blend. 

6. Combine the arugula and tomatoes in a large bowl and toss gently. Divide the mixture among 6 serving bowls and drizzle with parsley vinaigrette. Arrange equal amounts of steak over the arugula and garnish with the cheese. 

Chili Rub

 ½ cup fresh lime juice 

6 tablespoons freshly ground pepper 

1 tablespoon imported sweet paprika 

1 tablespoon cayenne 

1 tablespoon coriander seeds, toasted and ground 

8 cloves roasted garlic 

1 tablespoon salt 

½ cup olive oil 

1. Combine the lime juice, black pepper, paprika, and cayenne in a blender or food processor until smooth. With the motor running add the oil in a slow and steady stream until incorporated. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks. 

2. To use: brush the rub all over the surface of the meat, cover or wrap tightly with plastic wrap and refrigerator overnight. Makes about 1 ½ cups 

Small-Kitchen notes:

• All recipes can be reduced for me more intimate meals 

• All seasonings, oils and rubs are make ahead of time to reduce the amount of kitchen space needed at meal time 

• The gazpacho is made a day before and is ready in a pitcher in the refrigerator and is poured at the table. 

• The tomatoes could even be roasted ahead of time an server at room temp or gently warmed. In general oven roasted tomatoes are good to have around anytime. 

Our appreciation goes to Lynne Aronson and Elizabeth Simon and Workman Publishing for allowing us to publish these recipes. Copyright © 1999 by Lynn Arronson and Elizbeth Simon.