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Posts Tagged ‘white wine vinegar’

Hard to believe I’ve gone over a decade without making a gazpacho.  It’s a cold summer soup with a delicious blend of flavours.  I also find it sort of a palate cleanser.  It was a last minute addition to my dinner Saturday night and as such I served it as a gazpacho shooter.  It was divine.

Note salt is important in this soup to bring out the flavours. So do not skimp on the salt!

This makes at least 4-6 servings if you are not serving it in a shooter glass.  If you are going with the shooter theme it makes at least 8 cups or too many soup shooters to count.

Gazpacho Soup

6 large red, ripe tomatoes
1 cup peeled, seeded cucumber, chopped
1/2 cup red onion
1 yellow pepper, seeded & chopped
1 clove garlic
1/3-1/2 cup white wine, dry
3 tbsp olive oil
2 tbsp white wine vinegar
1/2 – 1 tsp salt

Let’s begin….
Halve tomatoes crosswise and squeeze out juice/seeds into strainer set over bowl (you want to keep the juice, not the seeds). Reserve juice.  Dice tomato and put into bowl with juice.

In bowl add cucumber through salt. Give a quick mix and then pour into a blender. Pulse and blend until smooth. You made need to do this in 2 batches. Pour into a covered bowl or tupperware type container and refrigerate for a minimum 4 hours.

Dice some cucumber, tomato and red onion.  Place in a bowl and set aside as a garnish.

Take soup out, stir and when ready to serve pour into a bowl or in my case shot glasses (I love serving soup this way).  Sprinkle some of the garnish on top and serve with a small spoon.  This soup is a little thicker and as such a small spoon may be required.

Besides the added salt this is a very healthy soup.

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A new cooking show came on the scene last Fall (2011) called The Chew. It is a daytime talk show that focuses on food/cooking and general lifestyle topics. The hosts are Iron Chefs Mario Batali and Michael Symon, Clinton Kelly, Carla Hall and Daphne Oz (Dr. Oz’s daughter). These 5 have a great onscreen connection.  And I love this show…it gets Tivo/PVR’d daily.  Even hubby enjoys sitting down and watching the show with me because of the personalities of the hosts and how dang funny Carla & Clinton are!

This carrot salad recipe has been adapted from a recipe Michael Symon shared on The Chew. Chef Symon adds peanuts in his salad. I didn’t the first time I made it and I enjoyed it muchly.  Although the next time I make it I will try sliced almonds (healthier) instead.

 

Carrot & Mint Salad

3 or 4 medium sized carrots
1 tsp cumin seeds
1/2 – 3/4 cup fresh mint leaves
5 green onions (scallions), sliced
1/2 cup olive oil (or extra virgin olive oil)
1/4 cup white wine vinegar (or red wine vinegar)
salt & pepper

You can either use a mandoline or food processor to slice your carrots as they should be uber thin.  Place sliced carrots in a bowl.

Pour your cumin seeds in a pan, place on stove and turn heat to medium high. Shake the pan a few times and watch closely as they will toast quickly. Once toasted take off heat and seat aside to cool slightly.

Tear your mint and toss it into the bowl with the carrots. Add the sliced green onions. And finally throw in your toasted cumin seeds. If you are adding nuts do it now.

Whisk together your olive oil and vinegar and add to vegetables in bowl. Season with salt & pepper and mix well to combine all flavours.

Serve with grilled meat or fish.

*My food photos aren’t the best at the moment – a work in progress!

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I am lucky enough to have nieces and nephews from Age 1 right up to Age 23!  A couple of my older nieces are Vegetarian.  One lives near by and I very much enjoy having her over for supper because we get to eat very flavourful Vegetarian fare!   Husband is happy too because he gets a Steak ;).  

Another great recipe to help use up some extra zucchini from the garden!

Zucchini Alfresco

2 medium zucchini, cut into 3 inch spears
3 tbsp olive oil
2 tbsp white wine vinegar
1 tbsp chopped fresh dill
1 tbsp chopped green onion
1/4 tsp each salt & pepper
1/2 cup (or more) shredded dry pack feta cheese

Toss zucchini spears with 1 tbsp oil. 

Make vinaigrette:  in serving dish whisk 2 tbsp oil, vinegar, dill, green onion, salt & pepper until blended.  Meanwhile grill your zucchini directly on grid for approx. 10 minutes or until tender.  Transfer to serving dish with dressing and toss.  Add cheese tossing a second time.  Serve and enjoy this delicious summer dish!

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