Grilled Steaks with Ancho Butter and Rosemary Roasted Potatoes

The Griller is really getting the hang of it. Another steak grilled to perfection. This one was marinated in molasses, sherry vinegar and ancho chile powder. Topped with a compound chile butter, it really was fantastic. We had 4 rib steaks. Wasn't sure if they rather have plain steak or not. So two had the marinade, two were grilled plain, with only salt and pepper. All were prime. All were fantastic. We each had a large piece of both. But the two in the marinade was just a little more fantastic, thumbs up and definitely a keeper. And the extra compound butter is now in the freezer. I'll try it on vegetables, fish or chicken. It's a nice touch. Not to sweet, not to spicy. Added a nice, rich flavor.

Grilled Steak with Rosemary Roasted Potatoes and Grilled Asparagus on the side.

Grilled Steaks with Ancho Butter

adapted by There's Always Thyme to Cook

Source: Food & Wine, recipe by Robert Del Grande

 Printable Recipe

Ancho butter:
2 tablespoons ancho chile powder
2 tablespoons olive oil
1/4 medium onion, coarsely chopped
1 shallot, coarsely chopped
6 garlic cloves, peeled

2 sticks (1/2 pound) unsalted butter, softened
juice of one lime
1/2 teaspoon kosher salt
1 tablespoon pure maple syrup

Steaks:
1/3 cup olive oil
1/4 cup unsulphured molasses
1/4 cup sherry vinegar
2 teaspoons ancho chile powder
4 1 1/2-pound bone-in rib-eye steaks, about 3 inches thick
salt and freshly ground pepper

Heat the olive oil in a small skillet. Add the onion and garlic and cook over low heat, stirring, until tender and lightly caramelized. Remove from the heat and let cool.

Put the ancho powder, onions, garlic, lime juice,and maple syrup in a food processor and pulse until chopped. Add the softened butter and pulse to thoroughly combine. Put the compound butter in a bowl and refrigerate until the steaks are ready.

Light a grill. Season both sides of the steaks with salt and pepper. In a bowl combine the olive oil, molasses, vinegar and chile powder. Brush the steaks on both sides with some of the mixture. Grill the steaks to desired doneness. Brush both sides with more of the molasses mixture. Grill for another minute, then transfer to a platter and let rest for 10 minutes. Serve with the ancho butter.
*Freeze the leftover butter to use on vegetables, fish, chicken or meat.

Rosemary Roasted Potatoes

2 pounds baby Yukon Gold potatoes, cut in half, par-boiled on stove or microwave until almost tender
rosemary sprigs, cut in 1-inch pieces
1/3 cup extra-virgin olive oil
salt and freshly ground black pepper
     
Preheat the oven to 400°.

Drain the potatoes and pat them dry.

Spread the potatoes and rosemary sprigs on a rimmed baking sheet. Drizzle with the olive oil, season with salt and black pepper and toss to coat. Roast for 45 minutes, stirring a few times, until the potatoes are sizzling and browned.

I'm joining

 Beth Fish Reads for Weekend Cooking.

 

Foodie Friends Friday
hosted by 
Walking on Sunshine  

 
 
Full Plate Thursday at Miz Helen's Cottage

Tweet

Cinnamon Bun Pancakes. Crazy Good.

It's been a long, long time since I made a really good Sunday Breakfast. So when the big kid asked, I couldn't refuse. I saw these pancakes over at Kitty's Kozy Kitchen except Kitty's were pumpkin. And they looked amazing! I didn't have pumpkin so I checked out the link for Recipe Girl's original recipe. My guys like a big breakfast so I doubled the recipe. Made just enough.

My husband had one bite and said they were "crazy good!"

And he was eating the practice ones that came first!

Not getting the hang of it yet...

Practice makes perfect?

They really did taste like Cinnamon Buns!

Cinnamon Bun Pancakes

adapted by There's Always Thyme to Cook

Source: Kitty's Kozy Kitchen and Recipe Girl

Printable Recipe

FILLING:

1/2 stick (4 tablespoons) unsalted butter, just melted
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

GLAZE:
4 tablespoons unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

PANCAKES:
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 cups milk
2 large eggs, lightly beaten
2 tablespoons canola or vegetable oil

Preheat an oven to warm setting.

PREPARE THE FILLING: Stir together the butter, brown sugar and cinnamon. Pour the filling into a quart-sized heavy zip baggie and set it aside to set. It should be thick. It may separate, just stir it again. Put it in the refrigerator for a few minutes after stirring. When it's ready to use cut just a small tip of the corner off the baggie.

PREPARE THE GLAZE: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

PREPARE THE BATTER: In a bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, don't stir too much, a few small lumps are okay.

COOK THE PANCAKES: Heat a large, nonstick skillet over medium and spray with nonstick spray or wipe with a little butter. Use a measuring cup or a ladle to about a 1/4 cup of batter to the pan. When your pancake begins to form bubbles, add the filling. Take the baggie of cinnamon filling and squeeze it to get the filling into the snipped corner. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a circular swirl. Cook the pancake until the bubbles start to pop on top of the pancake and it's golden brown on the bottom edges. Slide a thin, wide spatula underneath the pancake and quickly but gently flip it over. Cook until the other side is golden as well, about 2-3 minutes. Transfer cooked pancakes to a baking sheet and place it in the oven to keep warm. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Proceed with the rest of the batter until you’re done. Re-warm the glaze briefly, if it gets too thick.Top each stack with a drizzle of cream cheese icing and serve.

I'm joining

 Beth Fish Reads for Weekend Cooking.

 

Foodie Friends Friday
hosted by 
Walking on Sunshine  

 
 
Full Plate Thursday at Miz Helen's Cottage

FriDays Made Sweet at Cupcakes with Sprinkles

Tweet

Finally getting to be soup weather!

I love the cooler weather. And I am looking forward to soup. Lots of soups. Hearty soups. So I went looking through past blog posts to see what's what. These are two I had forgotten about and I'm glad I went back to look. They will be on our table again very soon.

Minestrone with Tomatoes and Rice

Source: original recipe by Luca Marcato of Osteria al Doge, NYC

adapted There's Always Thyme to Cook

Printable Recipe

1/4 cup olive oil

1 small onion, finely chopped

1 medium red bell pepper, cut into 1/2-inch dice

1 medium carrot, cut into 1/2-inch dice

1 medium Idaho potato, peeled and cut into 1-inch dice

1 small zucchini, cut into 1-inch dice

1 small yellow squash, cut into 1-inch dice

1 Japanese eggplant or 1/2 small eggplant, cut into 1/2-inch dice

1/2 cup arborio rice

one 28-ounce can Italian peeled tomatoes, drained and coarsely chopped

salt and fresh ground pepper

1/2 teaspoon crushed red pepper

1 small stalk of broccoli — cut into 1-inch florets, stem peeled and cut into 1/2-inch pieces

1/4 small head of cauliflower, cut into 1-inch florets

1 medium celery rib, cut into 1/2-inch dice

1/2 cup frozen baby peas
6 cups water, vegetable or chicken broth

Freshly grated Parmesan cheese, for serving

Heat the olive oil in a large non-reactive soup pot. Add the onion and red bell pepper and cook over moderately high heat, stirring occasionally, until softened and lightly browned, about 6 minutes. Add the carrot potato, zucchini, yellow squash and eggplant and cook, stirring often, for 5 minutes.

Add the rice to a skillet on medium heat with a little bit of oil, about a tablespoon. Stir well to coat the grains with the oil and toast for about two minutes. Then add the rice to the soup pot with the vegetables. Add the tomatoes, 1 teaspoon salt, 1/4 teaspoon black pepper, the crushed red pepper and 6 cups of water and bring to a boil over moderately high heat. Add the broccoli, cauliflower, celery and peas and cook, stirring, until all the vegetables and the rice are tender, about 35 minutes. Season the soup with salt and pepper.

(MAKE AHEAD: The soup can be refrigerated for 1 day. Reheat before serving.) Ladle the soup into bowls and serve, passing the Parmesan cheese at the table.  If it's too thick next day, add some stock or water and season again!

 

Tuscan White Bean and Garlic Soup
 adapted by There's Always Thyme to Cook

Source: Food Network, recipe by Giada De Laurentiis
Printable Recipe

2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
1 sage leaf
2 (15-ounce) cans cannelloni beans, drained and rinsed
4 cups low-sodium chicken broth
4 cloves garlic, cut in 1/2
1/2 cup cream
salt and freshly ground black pepper
6 slices crusty bread, cut into chunks
Extra-virgin olive oil, for drizzling

Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, another 10-15 minutes. Use an immersion blender to puree the soup. It will be hot so be careful.

Once all the soup is blended add the cream. Salt and pepper, to taste. Keep warm, covered, over very low heat.

Arrange the bread on a sheet pan in one layer. Drizzle the slices of bread with extra-virgin olive oil. Broil the bread until warm and golden, keeping an eye so they don't burn. Stir to toast all sides. Serve the soup in bowls with the croutons. 

I'm joining

 Beth Fish Reads for Weekend Cooking.

 

Foodie Friends Friday
hosted by 
Walking on Sunshine  

 
 
Full Plate Thursday at Miz Helen's Cottage

Simple Meals Friday with at Mexican Wildflower

Kahakai Kitchen 
with the 
Souper Sunday weekly round-up of recipes 
(soups, salads and sandwiches)

 Food on Friday at Carole's Chatter

Tweet

Balsamic Skirt Steak

Really simple and really fantastic. That's all I have to say. My husband would be happy if I stayed a woman of such few words for a while but that's never going to happen, nope never! LOL! 

Balsamic Skirt Steak with Zucchini
adapted by There's Always Thyme to Cook

Source: Martha Stewart - Everyday Food, September 2012
Printable Recipe

1 1/2 pounds skirt steaks, pounded thin; cut into 4 pieces

olive oil

4 cloves garlic, minced

3 zucchini, cut into half-moons

salt and pepper

3/4 cup balsamic vinegar

In a large skillet, on medium-high, heat about 2 tablespoons of olive oil. Add the garlic and zucchini, season with salt and pepper, and sauté until zucchini is browned in spots and just softened, about 6-8 minutes. Transfer to a bowl.

Add remaining tablespoon oil to skillet. Season steak with salt and pepper and cook until browned, turn steaks over and cook to desired doneness. Transfer to a plate. 

Drain the fat from the skillet, then add the vinegar, salt and pepper, to taste. Cook, stirring, until reduced by about half, about 2-3 minutes. Add the steak to the pan for another minute to heat through. Serve the steak along with the zucchini. Drizzle the steak with more sauce and serve.

I'm joining

 Beth Fish Reads for Weekend Cooking. 

It's open to anyone who has any kind of food-related post to share! 
 

Foodie Friends Friday
hosted by 
Walking on Sunshine  
 
Full Plate Thursday at Miz Helen's Cottage

and joining

Simple Meals Friday with at Mexican Wildflower

Tweet

Chicken Parm Meatballs and Spaghetti

This was one of those last minute dinners. With the internet, blog lists and a cookbook addiction there are a million places to get recipes. Not to mention magazines. Still getting those, too. So I don't lack for ideas, just that I am better at procrastinating. I'll cook tomorrow. We'll order in today. Then the mail came and I got the October issue of Martha Stewart's Everyday Food and I knew there would be no procrastinating about cooking dinner. No being lazy. Had to pick up a few things but I knew these would go over really well with my family. They did. And they made a great lunch sandwich next day on crusty bread. So good. Already have orders to make this again. Soon. And we don't even like ground chicken. But they looked so good in the magazine.

You can see the fresh mozzarella oozing from the meatballs. It was really a fantastic dish!

Spaghetti and Chicken Parm Meatballs

adapted by There's Always Thyme to Cook

Source: Martha Stewart Everyday Food, October 2012
Printable Recipe

salt and pepper
3/4 pound spaghetti
1 3/4 cups plain dried breadcrumbs
1/2 cup milk (I used 1%)
1 1/2 pounds ground white-meat chicken
1 - 1/2 cups olive oil

1 egg white
4 ounces fresh mozzarella, cut into small pieces
3 cups marinara sauce (homemade or jarred)
chopped fresh parsley

freshly grated Parmesan cheese

Preheat oven to 350°. In a large pot of boiling salted water, cook pasta according to package instructions; drain.

In a large bowl, combine 1/2 cup breadcrumbs, milk, egg white, a teaspoon of salt, and 1/2 teaspoon pepper. Add chicken and mix together until just combined. In a medium  skillet, add the oil to about one inch or so. Heat oil on medium-high heat.

Place remaining breadcrumbs in a dish. Gently form mixture into balls, and place mozzarella pieces in center of each, then form back into a ball around cheese. Coat balls in breadcrumbs and fry until golden brown, turning once. With a slotted spoon, transfer meatballs to a paper-towel-lined rimmed baking sheet and let drain for a minute.

Discard paper towels and transfer baking sheet to the oven. Bake the meatballs until chicken is cooked through, about 15 minutes. Serve with the spaghetti and sauce. Top with grated cheese and parsley. Serve.

I'm joining

 Beth Fish Reads for Weekend Cooking. 

It's open to anyone who has any kind of food-related post to share! 

Foodie Friends Friday
hosted by 
Walking on Sunshine  
 

Full Plate Thursday at Miz Helen's Cottage

and be sure to check out She Likes Bento for the October-November Cookbook Challenge!
 

Tweet

Shaved Brussels Sprouts

There's something to be said for convenience. And safety :) We really like Brussels Sprouts and shredded is a nice change from roasting them whole. The thought of shaving those little round sprouts on a mandoline kind of scares me. Green cabbage is one thing. Teeny sprouts are another. When I was at Trader Joe's last week I saw bags and bags of Shaved Brussels Sprouts! Problem solved. I have all my fingers intact. I'm sure there's plenty to do with this, probably great as a slaw, in a salad. But all I did was saute it with some garlic, pancetta and toasted pine nuts. Excellent. I went back to Trader Joe's for more. And ended up with three full bags of other stuff, too. Yeah, I'm also one of those shoppers who buys new and improved, and all the cute junk by the register. An advertiser's dream :)

Shaved Brussels Sprouts with Pancetta and Pine Nuts 

adapted by There's Always Thyme to Cook

Printable Recipe

1 1/2 pound Brussels sprouts (or 1 bag store-bought shaved)
1 tablespoon vegetable or olive oil
4 ounces pancetta, cut crosswise into thin strips (or tiny cubes, if you have thick pieces of pancetta)
salt and freshly ground black pepper
handful of pine nuts, toasted in a small dry skillet
1/2 -1 tablespoon butter (optional)

Carefully use a sharp knife or mandoline to thinly slice Brussels sprouts crosswise (or buy a bag that is already shaved.) Discard the root ends.

Add olive oil into a large skillet over medium-high heat; add pancetta and stir until slightly crisp, about 5-7 minutes. Add Brussels sprouts, and cook, stirring often, until sprouts are bright green and tender, about 5 minutes. Add the toasted pine nuts. Stir in a little butter, if using. Season with salt and pepper to taste. Serve.

I'm joining

 Beth Fish Reads for Weekend Cooking. 

It's open to anyone who has any kind of food-related post to share! 

Foodie Friends Friday
hosted by 
Walking on Sunshine  
 

Full Plate Thursday at Miz Helen's Cottage

Tweet

A new Lemon Zester!

So the gadget addiction continues. I saw this ZestNest in a magazine and I knew I'd love it. It didn't take me long to add it to the collection.  Easy to hold, the zest doesn't go everywhere and it's easy to clean.

What to do with that lemon zest? Chicken Piccata!

Woodie's World Famous Chicken Piccata
posted by Woodie many times at the Cooking Forum

adapted by There's Always Thyme to Cook
Printable Recipe

4 chicken breast halves, boned and skinned (I cheat and buy the thin sliced chicken cutlets!)
salt and pepper
flour (enough for coating)
3 tablespoons butter
juice of 1 lemon
1-1/2 cups chicken broth
1/2 cup white wine
I like to add a little lemon zest (optional)

Put a piece of waxed paper on the counter and place chicken on top. Use a meat pounder, the side of a saucer, the unsharpened side of a heavy knife or other object to pound the breast into a thin piece that’s uniformly thick (about an inch). Or you can buy cultets already sliced thin. Salt and pepper the chicken generously, then coat with flour. Melt butter in a large skillet and brown chicken on both sides.

Remove chicken from skillet. Add lemon juice, chicken broth and wine. Boil down until it’s about one-half cup. Place chicken back in skillet, add zest, cover and cook 3 minutes. Remove cover and serve.

I'm joining

 Beth Fish Reads for Weekend Cooking. 

It's open to anyone who has any kind of food-related post to share! 

 

Foodie Friends Friday
hosted by 
Walking on Sunshine  

Full Plate Thursday at Miz Helen's Cottage

 

 

Tweet

Beef with Broccoli, Onions and Potatoes

Carole's Chatter, a really lovely blog, has a round-up each week showcasing one ingredient called Food on Friday. After Friday she showcases a few highlights in a new post. Recently the topic was beef. One recipe that caught my eye was a Beef with Broccoli Stir Fry from Dishing with Leslie. I had to make a few adaptions because we were riced out, having had it for the past few days, and I had some potatoes that needed to be used sooner rather than later. And while I was a little hesitant about using potatoes, they really worked out nicely in the dish. Had some beautiful little yellow cherry tomatoes that needed to be used up so I threw them in, too! Delicious. Had to decrease the heat a little, Grandma was here for dinner. It was enough that she noticed but not too much that her mouth was on fire. Been there, done that, but Grandma is a good sport! This was a keeper. Excellent. We'll try it with next time to soak up all that delicious sauce. And maybe add more chili-garlic sauce, too.

Beef with Broccoli, Onions and Potatoes

Adapted by There's Always Thyme to Cook
Source: original recipe by Dishing with Leslie

Printable Recipe

4 tablespoons cornstarch, divided
4 tablespoons water
3 garlic cloves, minced
1 lb skirt steak, cut in strips, round or sirloin steak, cut against the grain into thin strips
vegetable oil
1/2 cup water
3 cups broccoli florets
1 cup of cherry tomatoes
2 cups baby potatoes or large potatoes cut into smaller pieces, par-boiled in microwave or on top of the stove
1 onion, cut into wedges
2 teaspoons sesame oil
1/3 cup soy sauce
2 teaspoons seasoned rice vinegar
3 tablespoons brown sugar
1 teaspoon grated fresh ginger
1 1/2 teaspoons garlic chili sauce

In a large bowl, combine 2 tablespoons cornstarch and 3-4 tablespoons water; whisk until smooth. Add the minced garlic and let sit a few minutes. Add in beef and toss to coat; let sit about 15 minutes.

In a small bowl, combine 1/2 cup water with remaining 2 tablespoons corn starch; whisk  until smooth. Add sesame oil, soy sauce, seasoned rice vinegar, brown sugar, ginger, and garlic chili sauce. Set aside.

In large non-stick skillet or a wok, heat about a tablespoon or two of vegetable oil over medium/high heat. Add beef and stir until lightly browned; remove from wok and keep warm. Add a little bit more vegetable oil to pan, add potatoes, onion and broccoli, cook until it softens. Return beef to pan. Pour sauce mixture in, add tomatoes, gently stir. Cook for another 5 -10 minutes. Serve.

I'm joining

 Beth Fish Reads for Weekend Cooking. 

It's open to anyone who has any kind of food-related post to share! 

Foodie Friends Friday
hosted by 
Walking on Sunshine  

Full Plate Thursday at Miz Helen's Cottage

Tweet

Extremely Crispy Potatoes!

These really are extremely crispy potatoes! And not even burned beyond recognition. Point for me :)

We were having grilled burgers for dinner the other night. Every time I see a picture of a hamburger on a bun with melting cheese I get that craving and just have to have one. Good thing The Griller's all-time favorite dinner always includes a hamburger. He never says no to a burger, even if he has to do the grilling. My ultimate burger has cheddar, grilled peppers, raw onions, fresh tomatoes, avocado and lot of fresh jalapeno wheels. Heinz ketchup. and a very large napkin. Heaven.

I was thinking french fries and went looking online for inspiration. Then I saw these, Ultra-Crispy Roast Potatoes, at Serious Eats. Perfect. And much easier than frying or in my case, burning. Not mention easier clean-up. They were fantastic! I used olive oil, no duck fat here, and I haven't seen chicken fat since I was a little kid in my grandma's kitchen. Definitely making these again. And again. They are ultra when it comes to crispy. Inside was soft and creamy. Nice combination. Especially with my ultimate burger! Or maybe with my scrambled breakfast eggs. With ketchup. Definitely.

Extremely Crispy Potatoes

adapted by There's Always Thyme to Cook

Source: Serious Eats

http://www.seriouseats.com/recipes/2011/11/ultra-crispy-roast-potatoes-recipe.html

Printable Recipe

4-5 large russet or yukon gold potatoes, rinsed well, and cut into 2-inch chunks (peeled if you like)
1 tablespoon white vinegar
1/4 cup olive oil
coarse salt and freshly ground black pepper
1 teaspoon dried thyme or 8-10 sprigs fresh

Preheat oven to 500°F. Place potatoes in a large microwave-safe bowl and add cold water to cover by at least an inch. Add salt, about a tablespoon, and the vinegar. Cover with a vented lid and microwave on high for about 15 minutes. Potatoes should show a slight resistance when poked with a paring knife or fork. If not, microwave another 5-10 minutes. Drain potatoes.

Add olive oil to bowl with potatoes. Season with pepper and more salt (to taste) then toss with a large spoon until exteriors are slightly scratched up and coated in a thin layer of oil-potato mix.  Spread potatoes in one layer on a heavy rimmed baking sheet. Use two baking sheets if necessary. Sprinkle the thyme or thyme sprigs over the potatoes.

Place baking sheet in the oven and roast until the bottoms of the potatoes are very crisp and golden brown, about 20 - 25 minutes. Using a thin metal or nylon spatula, flip the potatoes and roast until the the other side is golden brown, another 15 to 20 minutes. Serve immediately. If using fresh thyme sprigs discard before serving.

Note: Instead of microwaving, you can par-boil the potatoes on top of the stove if you prefer. Bring to a boil and simmer until the potatoes have a slight resistance when poked with a paring knife or fork.

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.

Foodie Friends Friday
hosted by 
Walking on Sunshine  

Full Plate Thursday at Miz Helen's Cottage

Tweet

This has a-peel!

So I am a little addicted to kitchen gadgets and toys, I'm sure you dish addict people will understand the kitchen addiction!  I already have the Y-style peeler to julienne and I found that it worked great, but just a little difficult for me. The julienne mandoline worked great, especially for potatoes and apples, but there is always that fear factor after a few slicing incidents and an abundance of band aids. Then someone mentioned a side peeler on their blog so I googled and then ordered one by Messermeister.

My new favorite kitchen gadget. For now anyway :)
There's a new lemon zester coming any day now.

To make Zucchini "Pasta" peel a few zucchini using a julienne peeler or mandoline. Saute with some oil and garlic, salt and pepper to taste. Top with fresh Parmesan shavings and serve.

or  this...

Zucchini "Spaghetti"

adapted by http://theresalwaysthyme.blogspot.com

Printable Recipe

4 zucchini, trim the ends and julienne

2 tablespoons olive oil (for the pan)

salt and pepper, to taste

2 cups marinara sauce (homemade or store bought)

1 cup (or more) freshly grated cheese

Saute the zucchini in a bit of olive oil, add a little salt and pepper to taste, don't cook the zucchini too long, you don't want it turning to mush. Add the tomato sauce and grate a little cheese on top, and mix it in. Take it off heat and pour it into a bowl, and grate some cheese on top and serve!

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.

Foodie Friends Friday
hosted by 
Walking on Sunshine  

Full Plate Thursday at Miz Helen's Cottage

 Mosaic Monday  at the Little Red House

Tweet

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.

Gazpacho

Source: Fine Cooking, July 2012
http://www.finecooking.com/recipes/gazpacho.aspx

Printable Recipe

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.

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

Tweet

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.

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

Souper Sundays (soups, salads and sandwiches) @ Kahakai Kitchen

with the

 Souper Sunday weekly round-up of recipes

and joining

http://www.foodiefriendsfriday.com
hosted by 
Walking on Sunshine Foodie Friends #3

and

Busy Vegetarian Mom

 and

 Food on Friday at Carole's Chatter 

 

Tweet