Tuesday, July 31, 2012
Thursday, July 26, 2012
Gazpacho
Hot weather calls for cold soup! Not really, I like soup any time, hot or cold. I've had gazpacho before but not like this one. I saw it in this month's Fine Cooking and it looked so good, so creamy, I had to try it.
I didn't notice that the recipe said a pinch or two of cumin, so I added about 2 teaspoons. Fresh cilantro isn't big around here so I added some ground coriander and threw in some ancho chili for good measure. Used more bread than was called for and didn't notice about trimming the crust for croutons. Didn't notice the croutons were burning until it was a tad too late. They were still good. Extra flavor :)
It turns out the family is not so keen on cold soup. My husband thought it tasted like a creamy salad dressing. The kids and their friends gave it an "okay" but I really loved it. Loved. And it's easy enough to make some just for myself.
The flavor was so good. I think my family just assumes that soup should be hot. I'm always in a rush when I serve so you'd think they'd be used to cold soup. Or maybe the fact that this was intentionally cold soup. They'd have been happier with the usual lukewarm. ah well, more for me.
Today's lunch!
See how creamy it looks? But no cream at all.
See how creamy it looks? But no cream at all.
Gazpacho
1-3/4 lb. ripe tomatoes, cored and coarsely chopped (about 5 cups)
1/2 medium green bell pepper, stemmed, seeded, and coarsely chopped (3/4 cup)
1/2 small red bell pepper, stemmed, seeded, and coarsely chopped (1/2 cup)
1/2 cup packed torn fresh bread, such as a soft baguette, Portuguese roll, or thick white sandwich bread, plus enough for 1/4 cup of 1/2-inch cubes for croutons. I used a soft Italian bread
9 tablespoons good-quality extra-virgin olive oil; plus more for croutons and drizzling
2 teaspoons sherry vinegar
2 small cloves garlic
kosher salt and freshly ground pepper, to taste
1-2 teaspoons ground cumin (more or less to taste)
1-2 teaspoons ground coriander (more or less to taste)
1 teaspoon ancho chili
optional garnish - chopped cucumbers, red peppers and onions
Put the tomatoes, bell peppers, bread, olive oil, the vinegar, garlic, about a teaspoon salt, pepper, chili, coriander and cumin in a blender. Pulse until coarsely puréed, then blend until very smooth, about 5-6 minutes or more if needed (it may be a bit frothy). Season to taste with salt and pepper. Refrigerate until very cold, at least 1 hour.
Meanwhile, heat about 3 tablespoons olive oil in a skillet over medium heat. When the oil gets hot, add the bread cubes. Cook, stirring frequently, until golden brown all over, about minute or two. Sprinkle with a little salt. Transfer the croutons to paper towels to drain and cool.
Taste the gazpacho just before serving and adjust the seasonings as needed. Serve cold, drizzle with oil and garnished with the chopped red pepper, cucumber and the croutons.
Make Ahead: The gazpacho can be made up to 2 days ahead and refrigerated.
optional garnish - chopped cucumbers, red peppers and onions
Put the tomatoes, bell peppers, bread, olive oil, the vinegar, garlic, about a teaspoon salt, pepper, chili, coriander and cumin in a blender. Pulse until coarsely puréed, then blend until very smooth, about 5-6 minutes or more if needed (it may be a bit frothy). Season to taste with salt and pepper. Refrigerate until very cold, at least 1 hour.
Meanwhile, heat about 3 tablespoons olive oil in a skillet over medium heat. When the oil gets hot, add the bread cubes. Cook, stirring frequently, until golden brown all over, about minute or two. Sprinkle with a little salt. Transfer the croutons to paper towels to drain and cool.
Taste the gazpacho just before serving and adjust the seasonings as needed. Serve cold, drizzle with oil and garnished with the chopped red pepper, cucumber and the croutons.
Make Ahead: The gazpacho can be made up to 2 days ahead and refrigerated.
I'm joining
Beth Fish Reads for the Weekend Cooking Party.
Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.
Kahakai Kitchen
with the
Souper Sunday weekly round-up of recipes
(soups, salads and sandwiches)
Foodie Friends Friday
hosted by
Walking on Sunshine
Full Plate Thursday at Miz Helen's Cottage
with the
Souper Sunday weekly round-up of recipes
(soups, salads and sandwiches)
Foodie Friends Friday
hosted by
Walking on Sunshine
Full Plate Thursday at Miz Helen's Cottage
Tuesday, July 24, 2012
Thursday, July 19, 2012
An old favorite...
My daughter had to bring in a recipe for her final grade in her High School cooking class this past year and didn't know what to make. She went through all the recipes on my blog and ended up making this recipe for Apple, Cherry and Walnut Salad with Maple Dressing and received an A+! It was one of the favorites of the class. And ours.
She hasn't made a thing since!
but at least I know she can :)
Apple, Dried Cherry, and Walnut Salad with Maple Dressing
Source: Bon Appétit, September 2002 - original recipe by the Mountain Town Station Brewing Company and Steakhouse, Mount Pleasant, MI
Printable Recipe
For the Maple Dressing:
1/4 cup mayonnaise
1/4 cup pure maple syrup
3 tablespoons Champagne vinegar or any white wine vinegar
1/2 cup canola oil
For Salad:
1 bag baby spinach (or any mixed greens)
2 Fuji apples, peeled, cored, cut into matchstick-size strips (use any apple you like)
1/2 cup dried cherries (tart or sweet)
1/2 cup chopped walnuts, toasted (or not!)
Note:
Keep some apple, walnuts and cherries on the side to sprinkle over the top of the salad when you serve!
For dressing:
Whisk mayonnaise, maple syrup, and vinegar in a medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. Or put all the dressing ingredients in a jar and shake it really, really well! (Dressing can be prepared 3 days ahead. Cover and refrigerate. Shake jar or whisk again before using.)
For salad:
Toss spinach, apples, cherries, and walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining apples, walnuts, cherries and then serve.
and
Source: Bon Appétit, September 2002 - original recipe by the Mountain Town Station Brewing Company and Steakhouse, Mount Pleasant, MI
Printable Recipe
For the Maple Dressing:
1/4 cup mayonnaise
1/4 cup pure maple syrup
3 tablespoons Champagne vinegar or any white wine vinegar
1/2 cup canola oil
For Salad:
1 bag baby spinach (or any mixed greens)
2 Fuji apples, peeled, cored, cut into matchstick-size strips (use any apple you like)
1/2 cup dried cherries (tart or sweet)
1/2 cup chopped walnuts, toasted (or not!)
Note:
Keep some apple, walnuts and cherries on the side to sprinkle over the top of the salad when you serve!
For dressing:
Whisk mayonnaise, maple syrup, and vinegar in a medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. Or put all the dressing ingredients in a jar and shake it really, really well! (Dressing can be prepared 3 days ahead. Cover and refrigerate. Shake jar or whisk again before using.)
For salad:
Toss spinach, apples, cherries, and walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining apples, walnuts, cherries and then serve.
Joining
Beth at Beth Fish Reads for the Weekend Cooking Party.
Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.
and joining
http://www.foodiefriendsfriday.com
hosted by
Walking on Sunshine Foodie Friends #3
hosted by
Walking on Sunshine Foodie Friends #3
and
and
Tuesday, July 17, 2012
Thursday, July 12, 2012
Spicy Cold Soba Noodles
Hot days call for cool things. This is a repost of one of our favorite cold noodle dishes. It's hot spicy but served cold.
Spicy Cold Soba Noodles
adapted by There's Always Thyme to Cook
Source: Jessy F
original recipe from City Cuisine by Mary Sue Miliken and Susan Feniger
1/3 cup soy sauce
1 tablespoon molasses
1/4 cup brown sugar
1/4 cup tahini
1/4 cup sesame oil
1/4 cup chili oil (more or less to taste)
3 tablespoon balsamic or red wine vinegar
1/2 bunch thinly sliced scallions, white and green
1/2 lb soba noodles
large bowl filled with water and ice
Place
soy sauce in a pan over high heat and reduce by half. Turn heat to low,
stir in molasses, and warm briefly. Transfer to a serving bowl. Add
brown sugar through scallions and whisk to combine.
Bring
a large pot of water to boil. Add noodles; bring back to a boil, and
cook, stirring occasionally, until they just begin to soften, about
three minutes.
Have a large bowl of iced water ready.
Drain noodles, plunge in ice water, and drain (I just rinse with
cold water in the colander). Transfer noodles to the serving bowl that
has the sauce, toss well and chill. Serve cold or room temp.
---------------------------------
Joining
Beth at Beth Fish Reads for the Weekend Cooking Party.
Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.
and joining
and
Tuesday, July 10, 2012
Thursday, July 5, 2012
Oh Fork!
It's too hot to cook this week. No recipes from my kitchen for now. We had a lots of take-out. Especially pizza. Brick oven pizza!
Joining
Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.
AND
Mosaic Monday
at the Little Red House
Tuesday, July 3, 2012
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