Gimbot Day!

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I've been making gimbot pretty regularly lately, following A's recipe to the letter. Well, more or less. But after a few hiccups, I have a few things I'd like to record so I remember for next time.

  • I've used both russet and red potatoes. The russet flavors the sauce more strongly (which is good), but it adds a kind of mealy texture to it as well. With the red potato, the flavor is less pronounced (but still clearly present) and does not affect the sauce's texture as much. The flavor of the potato in the sauce is an (the?) defining quality here, so this decision is not to be taken lightly! However, I decided I personally preferred the red potatoes. Willing to try other kinds next time.
  • I sauteed the potatoes longer than suggested because one time at the end of the process they were not as soft as one would want (and one wants them to be very very soft). I found they cook only very slowly once the tomato sauce has been added.
  • My enjoyment of the dish in the past has been compromised by the peeled skins of the peppers, which would either fall off the chunks of pepper during the cooking process or would stick to them sadly. Either way, I didn't want them there. The last time I made gimbot, I tried blanching the peppers first. I would not recommend this method. This time, I just went at them with a vegetable peeler. It worked beautifully. Will make this a required step!
  • I add a bit of water (1/3 cup) with the tomatoes to help cook the veggies.
  • After the tomato sauce has been added, I cook this longer than 45 minutes. Sometimes much longer. Nothing is final until every type of veggie is supersoft.
  • I added a bit of oregano.
  • Instead of bread, I've been eating this over polenta.
  • I would like to confirm that a good deal of cheese is important. I like powdered Parm.
  • This meal should be followed up by chocolate of some kind.

I think it's worth noting that Gimbot can save lives. Last week I was feeling a bit ill, and as a result I didn't eat well. A cycle thus began; I continued to feel unwell, so I continued to not eat, which led to more sickness, which led to not eating, which led to weakness, and finally absolute despair. I realized that it was urgent that I eat. And that I eat vegetables. At once. I dragged my weakened body into the kitchen and there recalled I had squirreled away a container of gimbot in the freezer. I immediately defrosted and heated it up. Ladies, within 2 minutes of the first mouthful, I felt better. By the time I had finished the bowl, I was completely restored. I am not exaggerating.

Gimbot (and polenta): they take awhile, but they're easy to make and very nutritious. And together they make great freezer leftovers for urgent scenarios like the above, or just when you don't feel like cooking.

On a side note, this recipe reminds me very much of the Spanish pisto. In pisto, though, I believe the veggies are not supposed to be as soft. If you are really enterprising, you saute each type of vegetable independently in extra-virgin olive oil and then simmer in the sauce for 30 minutes. It's amazing!

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