For years, I've claimed Gwyneth
Paltrow as my celebrity idol. As far back as I can remember I've always admired her style, confidence, and of course ability to pick up an English accent for a role in no time flat. In my book, this girl rarely makes a
faux pas and I mean seriously, it's time for the haters to let go of the fantastically pink Oscars gown. So, naturally when Gwyneth decided to pen Goop, a newsletter straight from the heart, I wasted no time signing myself up. What has baffled me since is how much negative press she's gotten for it. While it can be a little high brow at times requiring a true stretch of the brain, it's not like she's out there popping pills or stealing clothes like so many other starlets.
So, I decided it was time to put Gwyneth, the haters, and her beloved Goop to the test. On Oct. 15
th she debuted some of her favorite Spanish recipes from when she was a foreign exchange student. The idea in Spain is that they serve lighter fare for dinner in the evening and really that's my preference after a long day filled with snacks that somehow add up. Thinking there is no way that she could truly have beauty, brains, a fab career, a singer/songwriter husband AND cooking skills, I decided to take her on.
The challenge: Cook and taste two of Gweneth's Goop recipes and share the results with
BonBon readers.
1st up: Gambas al Ajillo (Garlic Poached Shrimp)
(Goop Photo & Recipe)

(Megan's Photo)

SERVES: 4 TIME: 10 minutes
1/2 cup good Spanish olive oil,
2 1/2 cloves garlic, thinly sliced
Pinch of your favorite red chili flakes,
1 pound medium shrimp, peeled and
deveinedPinch of sea salt
Directions: Heat the olive oil with the garlic and chili in a large, heavy skillet over medium-low heat. When the aromatics just start to bubble, add the shrimp and sprinkle each piece with a little bit of salt. Cook for a minute and then turn each one. They should not be browning, just turning opaque. Cook for another minute on the second side. Remove the shrimp from the pan and discard all but two tablespoons of the oil. Turn the heat up to high and return the shrimp to the pan. Cook for about 20 to 30 seconds on each side, until just browned. Serve warm.
Up next: Pan con Tomate(Goop photo and recipe)

(Megan's photo)

SERVES: 4 TIME: 10 minutes
1 baguette,
2 vine-ripened tomatoes,
1 large clove garlic, pushed through a press
3 tablespoons good Spanish olive oil, plus more for serving,
coarse salt & freshly ground black pepper
Directions: Cut the baguette in half lengthwise and then cut each half into four pieces. Grill the bread over medium-high heat or brown in your toaster.Meanwhile, cut each tomato in half and grate on the coarse side of a box grater into a bowl. Grate until all the seeds, juice and pulp are pressed through (discard the skins). Add the garlic and olive oil and season to taste with salt and pepper. You can add more garlic if you like. Mix the sauce together and spoon it over the grilled bread, sprinkling each piece with just a bit more coarse salt and drizzling with extra oil.
And (drum roll please) the results: Well, it looks like Gwyneth has done it again! Both recipes were extremely easy and over the top delicious. Served with a nice glass of white wine, the baguette and shrimp were the perfect weeknight dinner. The olive oil and garlic satisfy the comfort food craving but still keep it light. The husband gave both the dishes two thumbs up and is already requesting a redo next week. Sigh, I guess it really is possible to have it all and Goop will definitely continue to make it into my inbox each week!