snowy

Damn you, school, for interfering with my time reading food blogs! Don't be surprised if I end up posting several recipes in a row today; I'm trying to catch up!

Some springtime comfort food, as it's still very much spring here (they're calling it Junuary in Pouregon).

Classic Pasta Primavera Recipe
Classic Pasta Primavera Recipe | Simply Recipes

Ingredients
1/2 pound angel hair pasta or spaghetti
1 small bunch broccoli, about 1 heaping cup of florets
1 small zucchini, diced
4 asparagus spears
1/2 cup peas, fresh or frozen
1/2 cup snow peas
3 minced garlic cloves
3 Roma or other paste tomatoes, seeded and diced
12 basil leaves, chopped
4 Tbsp. butter
1/4 cup vegetable broth
1/2 cup heavy cream
1/2 cup grated parmesan cheese
Salt
Method

1 Get a large pot of water boiling. Salt it well. It should taste like the sea. Fill a large bowl with ice water. Boil the broccoli for 1 minute. Add the asparagus and boil another minute. Add the snow peas and boil for 30 more seconds. Remove all the vegetables and plunge them into the ice water. Once they’re cool, drain in a colander.

If you want, you can boil your pasta in the same pot you boiled the vegetables in, or you can start over and boil new water; I use the same water.

2 In a large sauté pan, heat the butter over medium-high heat. When the butter is hot, add the garlic and zucchini and sauté 1 minute. Add the diced tomatoes and sauté another 2 minutes, stirring often.

3 Pour in the chicken broth and turn the heat to high to bring it to a boil. Add the cream and toss in all the vegetables you boiled, plus the peas. Stir to combine. Turn the heat down until the cream-chicken broth mixture is just simmering, not boiling.

4 Add the parmesan cheese and stir to combine. If the sauce seems too thick – it should be pretty thick, but not gloppy – add some more chicken broth, cream or water.

5 Boil the angel hair pasta. Note: If you are using spaghetti, you will want to start cooking it before you begin sautéing the garlic and zucchini. Angel hair will only need 1-2 minutes to cook, vermicelli or spaghetti can take 8-12 minutes.

As soon as the pasta is done, transfer it with tongs into the sauce and stir to combine. Add the basil now, and taste for salt. Add salt if needed. Grind some black pepper over everything and serve immediately.

You will want a dry white wine with this, ideally a dry French white.

Serves 4.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

Veggie Kabobs - Feast Your Eyes - Slashfood

For those of you in places where it's hot enough to grill--try a veggie kabob. In addition to the veggies, you can throw some marinated tofu on the kabob. If you're feeling really adventurous, grilling tempeh is also yummy. We like to grill the tempeh and then brush it with some BBQ sauce.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

genuinegirly

mmmmmmmmmmm. I'll have to try that one.

__________________
"Sometimes I have to remember that things are brought to me for a reason, either for my own lessons or for the benefit of others." Cynthetiq

"violence is no more or less real than non-violence." roachboy

snowy

No-Bake Summertime Lasagna
http://blogs.discovery.com/tlc-steam...e-lasagna.html
serves 4

1 cup ricotta
1/4 cup grated Parmesan
3 tablespoons olive oil
Coarse salt and freshly ground pepper
8 lasagne noodles, broken into thirds, cooked according to package instructions and drained
1 minced garlic clove
2 pints cherry tomatoes, halved
2 small zucchini, thinly sliced
1/2 cup torn basil leaves

1. Combine ricotta, Parmesan and olive oil, and salt and pepper to taste. Set aside.

2. Heat oil in skillet over medium high and add garlic and tomatoes. Cook until slightly broken down, about 3 minutes. Transfer to bowl.

3. Add zucchini to skillet (with a little more oil if needed). Season with salt and pepper and cook about 5 minutes until tender. Transfer to another bowl.

4. Scatter a few tomatoes over four plates. Top with one noodle, a spoonful of ricotta mixture, zucchini and more tomatoes. Repeat layering twice, ending with noodle and tomatoes. Drizzle a little more olive oil on top. Garnish with basil and serve.

It seems to me, that to cut down on the heat generated by this recipe (which is the whole point of the no-bake lasagna), that you could grill the zucchini; you could probably also add other grilled veggies that you like, such as mushrooms.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

hunnychile

Classic Primavera!!!! OMG!!!!!!!! I made this yesterday and my SO almost kissed my feet, it was soooooo good. My neighbor begged me for a copy of your recipe too BTW.

Thanks snowy....you have great taste, and we're glad!

__________________
"I need compassion, understanding and chocolate." - NJB

snowy

Great to hear, hunnychile!

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

genuinegirly

A basic, hearty breakfast:

Eggs & Hominy

Ingredients
2 Eggs, separated
Dash of Cream of Tartar
3 Tablespoons organic whole milk
1/2 Can white hominy
Fresh shoot of green onion from garden
1 Teaspoon paprika
2 Tablespoons sour cream
Salt and pepper to taste

Equipment
Fork or whip
Microwavable omelet maker
Microwave

Mix yolks and milk. Place yolk mixture, chopped green onions, paprika and hominy in one side of a microwavable omelet maker. In a separate bowl, whip egg whites with a sprinkle of cream of tartar (adds fluffy texture). Fold egg whites into the mixture, close the omelet maker (traps steam). Microwave on high for 4 minutes, or until cooked. Add sour cream, salt and pepper to taste. Enjoy!


This is a recipe that I adapted from an omniverous friend's fried chorizo, eggs, and hominy recipe. I've been fiddling with it for a few years, to make it 1) healthier and 2) easier to cook in a dorm. If you are able to refine it further, let me know!

__________________
"Sometimes I have to remember that things are brought to me for a reason, either for my own lessons or for the benefit of others." Cynthetiq

"violence is no more or less real than non-violence." roachboy

snowy

Apparently, I'm in a pasta mood lately.

From: French in a Flash: 'Printemps' Penne with Green Vegetables and Goat Cheese | Serious Eats : Recipes

Printemps Penne with Green Vegetables and Goat Cheese

- serves 4 to 6 -
Ingredients

3/4 pound broccoli florets
1 pound penne
1 tablespoon garlic oil
1 shallot, finely diced
1 zucchini, cut into half moons
1 cup thawed frozen peas
10.5 ounces chevre, room temperature
1/3 cup Parmesan, grated
2 tablespoons flat leaf parsley, chopped
Procedure

1. Bring a pot of water to bowl, and salt it liberally. Blanch the broccoli until bright green and just tender to the knife, 2 to 3 minutes. Remove the broccoli, and set aside, reserving the water in the pot. Cook the penne until al dente. Reserve at least 1 cup of the cooking water before draining.

2. Heat the garlic oil on medium heat, and add the shallots. Sauté lightly for 2 minutes, and add the zucchini. Sauté for 4 minutes, and add the peas. Sauté for 2 for minutes, and then decant the vegetables into a large bowl.

3. Lift the penne out of the water and into the bowl with the veggies. Add the fresh chèvre and Parmesan. Add as much pasta water as you need to turn the chèvre into a cream sauce. Top with the chopped parsley.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

genuinegirly

mmm shallots and goat cheese. Sounds delightful.

__________________
"Sometimes I have to remember that things are brought to me for a reason, either for my own lessons or for the benefit of others." Cynthetiq

"violence is no more or less real than non-violence." roachboy

snowy

I've done similar recipes before where you turn chevre into a sauce--it always turns out well, in my opinion (my SO would likely disagree; he's not a fan of chevre).

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

Tacos meant to use up all that zucchini and summer squash coming our way:

Tacos de Calabacitas
from: http://dinersjournal.blogs.nytimes.c...e-calabacitas/

Yield 4 servings

Time 30 minutes

Ingredients
2 tablespoons extra-virgin olive oil
2 tablespoons minced onion
1/2 cup diced yellow summer squash
1/2 cup diced zucchini
1/2 cup corn kernels, preferably fresh
1 jalapeño, stemmed, seeded and finely chopped
1/2 cup diced tomato or quartered cherry tomatoes
1/4 teaspoon dried oregano
salt
1/2 cup Monterey Jack cheese, grated
8 corn tortillas
1 tablespoon minced cilantro

Method
1. In a medium saucepan over medium heat, heat the oil until shimmering. Add onion and sauté until translucent, about 2 minutes. Add squash, zucchini, corn kernels and jalapeno. Sauté until squash and zucchini are lightly browned, about 3 minutes. Add tomatoes, oregano and salt to taste.
2. Cover, reduce heat to medium-low, and cook, stirring once or twice, until squash, zucchini and tomatoes release their juices and begin to blend, 5 to 7 minutes. Uncover, and adjust salt as needed. Sprinkle with cheese, cover, and cook until cheese is melted, about 1 minute. Remove from heat and keep warm.
3. Preheat a griddle or large heavy skillet over medium heat. Working in batches, warm the tortillas on the griddle, about one minute a side. Place the warmed tortillas on a platter and cover with foil to keep warm.
3. Arrange two warm tortillas on each of four plates. Place equal portions of filling in the center of each tortilla. Garnish with a sprinkling of cilantro, and serve.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

Tomato season is here, so eat some gazpacho! There are, of course, endless variations on gazpacho. This is just one of them.

Gazpacho
from: Gazpacho Recipe | Simply Recipes

Ingredients

6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon vegetarian Worcestershire sauce (Kroger brand is veggie, or omit)
4 cups tomato juice

Method

Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.

Serves 8.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

Had this dessert at a BBQ last week and had to share.

Mark Bittman's Mexican Chocolate Tofu Pudding

http://www.nytimes.com/2009/05/20/dining/201mrex.html

3/4 cup sugar
1 pound silken tofu
8 ounces high-quality bittersweet or semisweet chocolate, melted
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon chili powder, or more to taste
Chocolate shavings (optional).

1. In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.

2. Put all ingredients except for chocolate shavings in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

This may be one to save for the early spring, when chard is abundant:

Chard and Chard Stalk Gratin

from: http://www.nytimes.com/2010/07/01/he...ipehealth.html

2 large bunches chard with thick stalks

Salt to taste

1 to 2 garlic cloves, minced

1 recipe olive oil béchamel

Freshly ground pepper

1/4 cup freshly grated Parmesan

1. Bring a large pot of water to a boil while you stem the chard. Fill a bowl with ice water. Wash the greens in two changes of water, and set aside. Wash the stems thoroughly, trim away the ends and slice crosswise about 1/2 inch thick. When the water in the pot comes to a boil, salt generously and add the chard stalks. Turn the heat down to medium, and boil gently for five to seven minutes until the stalks are just cooked through. Remove from the pot with a skimmer or a slotted spoon, and drain on paper towels. Bring the water in the pot back to a boil, and add the greens. Blanch for one to two minutes until tender, and transfer to the ice water. Allow to cool for a couple of minutes, then drain and squeeze out excess water. Chop coarsely.

2. Preheat the oven to 425 degrees. Oil a 2-quart gratin dish. Combine the cooked chard stems and greens in a large bowl. Add the garlic, béchamel and freshly ground pepper to taste. Gently stir together, and scrape into the gratin dish. Sprinkle the Parmesan over the top. Place in the oven for 15 to 20 minutes until the top begins to brown. Remove from the heat, and allow to cool until the bubbling has subsided, then serve.

Yield: Serves four as a side dish.

Advance preparation: The dish can be assembled up to a day before baking and held in the refrigerator, tightly covered.

Alternative cooking method for the chard and chard stalks: Chop the washed chard leaves before cooking. Instead of blanching, heat 1 tablespoon extra virgin olive oil over medium heat in a large, heavy skillet and add 2 garlic cloves, minced. When the garlic smells fragrant (about 30 seconds), add the sliced chard stalks and a pinch of salt. Cook, stirring often, until the stalks are tender, five to eight minutes. Turn up the heat to medium-high, and add the leaves, in batches if necessary. Stir and cover for a minute or two so that the leaves wilt in the liquid left on them after cooking. Add the remaining batches of leaves, and repeat until all of the chard is wilted. Remove from the heat, and transfer to a bowl.

Olive Oil Bechamel:

from: http://www.nytimes.com/2010/06/28/he...ipehealth.html

2 tablespoons extra virgin olive oil

2 tablespoons finely chopped shallot or onion (optional)

2 tablespoons flour

2 cups low-fat (1 percent) milk

Salt to taste

Freshly ground white or black pepper

1. Heat the oil over medium heat in a heavy medium saucepan. Add the shallot or onion, and cook, stirring, until softened, about three minutes. Stir in flour, and cook, stirring, for about three minutes until smooth and bubbling but not browned. The paste should have the texture of wet sand. Whisk in the milk all at once, and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low, and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 minutes, until the sauce has thickened and lost its raw flour taste. Season with salt and pepper. Strain while hot into a heatproof bowl or a Pyrex measuring cup.

Variation: Substitute vegetable stock for the milk for a vegan version of this sauce.

Yield: Makes 1 1/2 cups

Advance preparation: You can make a béchamel up to a day ahead of using it. Keep in the refrigerator. If you lay a sheet of plastic or wax paper directly on the top, there is less chance that a skin will form. If it does, whisk vigorously when you reheat the béchamel and the sauce should be as smooth as it was when you made it. Thin out if necessary with milk or stock.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

I love stratas, savory bread puddings, panades--whatever you want to call them. A variety of veggies can be used in them, and they're a great way to use up that half a loaf of fancy not-sandwich bread you didn't get to finishing (not that this EVER happens in my house, so I just buy the day-old Italian bread from the local Kroger's discount rack).

This recipe is meant for brunch, but honestly, I love a strata at any time of day:

Sunday Brunch: Spinach and Gruyère Strata | Serious Eats : Recipes

1/2 loaf French or Italian bread (8 ounces), cut into 1/2 inch thick slices; supermarket bread is fine
4 tablespoons unsalted butter, softened
4 shallots or 1 small onion, minced
1 10-ounce package chopped frozen spinach, thawed and squeezed dry
Salt
Pepper
6 ounces (1 1/2 cups) Gruyère cheese, shredded (Havarti, sharp cheddar, and Colby are also good)
6 large eggs
1 3/4 cups half-and-half
Procedure

1. Leave the bread slices out overnight to dry. (If you don't have time, you can dry them in a 225 degree oven for about 20 minutes per side.) Spread 2 tablespoons of the softened butter over one side of the dried bread slices.

2. Melt the remaining 2 tablespoons butter in a skillet over medium heat. Add the shallots or onions and cook until softened, about 3 minutes. Stir in the spinach, 1/4 teaspoon salt, and a pinch of pepper. Cook until the spinach is heated through, about 2 minutes.

3. Grease an 8-inch-square baking dish with butter. (I used an 8 x 11 inch baking dish and filled it up completely, but it had short sides--only about an inch.) Arrange half of the bread, buttered-side up, in a single layer in the dish. Scatter half of the spinach mixture and 1/2 cup of the cheese over the bread. Repeat, making another layer of bread, spinach, and cheese.

4. Whisk together the eggs, half-and-half, 1 teaspoon salt, and 1/4 teaspoon pepper until smooth. Pour this mixture evenly over the top of the layered bread, spinach, and cheese. Cover the surface with plastic wrap and put a 2-pound bag of sugar on top to weigh it down. Refrigerate at least 1 hour or overnight.

5. Preheat the oven to 325 degrees. Allow the strata to stand at room temperature for 20 minutes before baking. When ready to bake, remove the sugar weight, remove the plastic wrap, and sprinkle the remaining 1/2 cup cheese over the top. Bake until both the edges and center are puffed and the edges have pulled away slightly from the sides of the dish, 50 to 55 minutes. (The center of my strata never really puffed, so I removed it when the edges pulled away from the sides of the dish.) Cool on a wire rack 5 minutes before serving.

Mushrooms, cooked ahead of time until the liquid is out, also make a great addition to a strata.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

For meditrina, who's looking to eat more iron, in recognition of genuinegirly's suggestion of quinoa tabbouleh:

Recipe: Quinoa Tabbouleh | Apartment Therapy The Kitchn

Quinoa Tabbouleh
Makes about 7 cups, enough for 4-6 people

1 cup dry quinoa
1/2 red onion
2 medium tomatoes
2 cloves garlic
1 bunch parsley (about 2 cups)
1 bunch mint (about 1/2 cup)
8 ounces feta
1/4 cup good extra-virgin olive oil
2 Tablespoons lemon juice
extra lemon juice to taste
salt to taste

Rinse the quinoa under cool water. Bring 2 cups of water to a boil in a medium sauce pan. Add the quinoa and 1/2 teaspoon of salt. Turn down the heat to medium-low, cover, and cook until the quinoa is fluffy and chewy, about 20 minutes.

Meanwhile, dice the half a red onion and put it in a bowl covered with water and a pinch of salt to soak. Cut the tomatoes in quarters and squeeze out the seeds. Dice the remaining tomato flesh into small pieces. Finely mince the garlic, parsley, and mint.

Empty the quinoa into a large bowl and allow it to cool almost to room temperature. This will help the vinaigrette coat everything without the quinoa absorbing too much of it. The quinoa should feel just barely warm to the touch. You can speed this process by spreading the quinoa into a thin layer and stirring it occasionally.

Once it has cooled, whisk together the olive oil, lemon juice, and a healthy pinch of salt. Pour it over the quinoa and stir until the grains are evenly coated. Add the onions, tomatoes, garlic, parsley, and mint, and stir to combine. Crumble the feta over the top and gently stir it in as well. Taste the salad and add more lemon juice or salt as desired.

Serve room temperature or cold. We find that the salad is even better the next day once the flavors have had a chance to mingle. Serve it on its own as a side dish or with wedges of pita bread as a light appetizer.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

This recipe sounded good because it seems like it could be made ahead and served cold; I know many people are really suffering from the heat right now!

Farfalle with Tomatoes, Onion, and Spinach

Farfalle with Tomatoes, Onions, and Spinach Recipe - MyRecipes.com

Ingredients
1 tablespoon plus 1/4 teaspoon salt
8 ounces uncooked farfalle pasta
2 tablespoons extra-virgin olive oil, divided
1 cup vertically sliced yellow onion
1 teaspoon dried oregano
5 garlic cloves, sliced
2 cups grape tomatoes, halved
1 tablespoon white wine vinegar
3 cups baby spinach
3 tablespoons shaved fresh Parmigiano-Reggiano cheese
1/4 teaspoon freshly ground black pepper
3/4 cup (3 ounces) crumbled feta cheese
Preparation

1. Bring a large pot of water to a boil with 1 tablespoon salt. Add pasta, and cook according to package directions; drain.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and oregano; sauté 12 minutes or until lightly browned. Add garlic; sauté 2 minutes. Add tomatoes and vinegar; sauté 3 minutes or until tomatoes begin to soften. Add pasta and spinach; cook 1 minute. Remove from heat, and stir in Parmigiano-Reggiano, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and pepper. Sprinkle with feta.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

hunnychile

Snowy, I hope you consider creating a cookbook for publication! You have great recipes and wonderful insight!

Thanks for these yummy ideas.

hunnychile

__________________
"I need compassion, understanding and chocolate." - NJB

LordEden

As much as I like snowy's posts to this thread HC, she couldn't legally print these recipes as they are not her own. She is reposting them from food blogs, some if which are already published in cookbooks already.

I've thought about a tfp cookbook thread tho, it's a good idea.

Keep up the good work snowy, I got to keep cinn feed somehow.

__________________
Vice-President of the CinnamonGirl Fan Club - The Meat of the Zombiesquirrel and CinnamonGirl Sandwich

snowy

You pointed out precisely what I was going to point out. I try to acknowledge the original source when I post a recipe from elsewhere.

And thanks for the compliment.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

genuinegirly

Open-Face Squash & Hummus Sandwiches

- Whole Grain English muffin, halved
- Hummus
- Yellow Crookneck or other Summer Squash
- Olive Oil
- Salt
- Oregano

Finely slice squash (~1.5 - 3 mm thick slices). On non-stick griddle, brown squash slices, turning frequently to avoid burning. Remove from griddle when toasty, sprinkle with salt, olive oil and oregano.

Lightly toast English muffin, spread with thick layer of hummus. Top with a few pieces of prepared squash. Enjoy!

All is not lost if the squash gets squishy or burnt. It's still tasty. The strong flavor of the hummus overpowers the burnt tasting squash leaving you with a bit of a smoky hint.

__________________
"Sometimes I have to remember that things are brought to me for a reason, either for my own lessons or for the benefit of others." Cynthetiq

"violence is no more or less real than non-violence." roachboy

snowy

Sounds strange, but refreshing:

White Gazpacho Recipe

from: White Gazpacho Recipe | Simply Recipes

The recipe calls for stale bread because this soup is an excellent use of old bread that is too hard to eat. Sometimes when we buy freshly baked bread we don't eat it all, and the leftovers get dry and hard within days. We keep the bread to make bread crumbs. So, this is what you would typically use. If you don't have any old bread lying around, you can use white bread, with the crusts removed. Use a good quality white bread, such as a French or Italian loaf.
Ingredients
2 cups of crustless stale bread, broken into pieces
2 cups vegetable stock
1/2 teaspoons salt
1 cup slivered blanched almonds (must be blanched, the skins are bitter)
2 cups green seedless grapes, sliced in half
2 cucumbers, peeled, seeded and chopped
1-3 chopped garlic cloves (depending on how garlicky you want the result to be)
2-3 Tbsp sherry vinegar or cider vinegar
1/4 cup olive oil
Chives for garnish
Method

1 Heat the stock until it's steamy. Turn off the heat and add to the stock the broken up pieces of stale bread. Let cool.

2 Put the almonds, salt and garlic in a food processor and pulse until the almonds are pulverized. Add the soaked bread and any stock that was not absorbed by the bread into the food processor, then add the grapes and cucumbers. Pulse until the mixture is a rough purée.

3 Add 2 tablespoons of the vinegar and pulse a few seconds to combine. Taste and add the other tablespoon if it needs it – grapes can sometimes be acidic enough to leave out the final tablespoon of vinegar.

4 With the motor running, drizzle in the olive oil. Turn off the motor and taste the gazpacho. Add more salt if needed.

Chill before serving, garnish with chopped chives.

Serves 6-8.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

LordEden

I'm not starting another thread jack here, but I fucking love Gazpacho, so I wanted to add this bit of trivia. The adding of hard bread to Gazpacho is actually traditional (so sayith my chefs and the 'net) to the region it was invented in. It wasn't stale bread that was added but an actual form of Hardtack. They added it to this soup to give it texture and to soften up the "molar breaker" bread as it called.

Baked pita bread also works and tastes good. I used to dip toasted pita bread in my Gazpacho in the morning at work.

__________________
Vice-President of the CinnamonGirl Fan Club - The Meat of the Zombiesquirrel and CinnamonGirl Sandwich

snowy

MORE GAZPACHO! Follow the link for some beautiful pictures to go with the recipe:

Chilled Gazpacho Andaluz in the Style of Pedro Almodvar Guest Post from Monika of Crumpets and Cakes | Apartment Therapy The Kitchn

Gazpacho Andaluz
serves 4
2 thick slices of day-old country bread, crusts removed and cut into small pieces
1 1/2 to 2 pounds ripest, sweetest most flavorful tomatoes, quartered
2 tablespoons aged sherry vinegar
1/2 cup fragrant extra-virgin olive oil
1/4 cup bottled spring water,
2 small garlic cloves, minced
Pinch of ground cumin (optional)
Pinch of cayenne pepper (optional)
Sea salt
1 firm medium-sized cucumber, peeled, seeded and diced
1 small red bell pepper, cored, seeded and diced
1 small green bell pepper, cored, seeded and diced
1/2 small red or Spanish onion, peeled and chopped

To garnish:
Save small amounts of bell peppers, onions and tomatoes.

1. Place the bread in a large bowl, drizzle with some olive oil and squeeze out juice from one tomato over it. Add 1 teaspoon of sherry vinegar and mix it well with your fingers. Set aside, for at least 10 minutes.

2. Transfer the bread mixture to a food processor and add minced garlic, cumin, cayenne pepper (if using) and salt. Process until very smooth.

3. Add half of the tomatoes, bell peppers, cucumbers, onions, generous pinch of salt and 1/4 cup of olive oil; process until smooth. Transfer to a large bowl and set aside. Repeat with another batch of vegetables and olive oil. You can also pass the soup through a sieve, but I don’t find it necessary.

4. Add some of the remaining sherry vinegar, salt and spring water. Taste and adjust amounts of each to your liking.

5. Chill for at least 3 hours.

To serve:
Divide between chilled soup bowls and prepare small dishes of chopped peppers, onions and tomatoes for garnish. Add side dish of olive oil for drizzling and some good crusty bread.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

Still waiting for Eden to post his personal gazpacho recipe.

In the meantime:

Spicy Quinoa, Cucumber, and Tomato Salad by Martha Rose Shulman

from: http://www.nytimes.com/2010/07/13/he...ipehealth.html

1 cup quinoa

3 cups water

Salt to taste

2 cups diced cucumber

1 small red onion, finely minced (optional)

2 cups finely diced tomatoes

1 to 2 jalapeño or serrano peppers (to taste), seeded if desired and finely chopped

1/2 cup chopped cilantro, plus several sprigs for garnish

2 tablespoons fresh lime juice

1 tablespoon red wine vinegar or sherry vinegar

3 tablespoons extra virgin olive oil

1 avocado, sliced, for garnish

1. Place the quinoa in a bowl, and cover with cold water. Let sit for five minutes. Drain through a strainer, and rinse until the water runs clear. Bring the 3 cups water to a boil in a medium saucepan. Add salt (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, and reduce the heat to low. Cover and simmer 15 minutes or until the quinoa is tender and translucent; each grain should have a little thread. Drain off the water in the pan through a strainer, and return the quinoa to the pan. Cover the pan with a clean dishtowel, replace the lid and allow to sit for 10 minutes. If making for the freezer, uncover and allow to cool, then place in plastic bags. Flatten the bags and seal.

2. Meanwhile, place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cold water, and drain on paper towels. If using the onion, place in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.

3. Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, season to taste with salt, and add the quinoa and cilantro. Toss together, and taste and adjust seasonings. Serve garnished with sliced avocado and cilantro sprigs.

Yield: Serves six.

Advance preparation: The quinoa freezes well, and the assembled salad will keep for a day in the refrigerator. The leftovers will be good for a couple of days.

Nutritional information per serving: 236 calories; 14 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 25 grams carbohydrates; 5 grams dietary fiber; 12 milligrams sodium (does not include salt added during cooking); 6 grams protein

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

Quinoa, Corn, and Edamame Salad

http://www.nytimes.com/2010/07/14/he...ipehealth.html

For the salad:

1 cup quinoa, cooked

2 ears sweet corn

1 small red onion, finely diced

1 red bell pepper, cut in small dice

1/2 cup thinly sliced celery, from the tender inner stalks

4 or 5 radishes, sliced

1/2 cup fresh or thawed frozen edamame

2 ounces feta, cut in small dice (about 1/2 cup, optional)

1 jalapeño or serrano chile, minced

1/2 cup chopped cilantro

For the dressing:

2 tablespoons fresh lime juice

1 garlic clove (more to taste), finely minced or pureed

1/4 cup extra virgin olive oil

Salt to taste

1. Cut the corn kernels away from the cobs. Discard the cobs (or use for stock), and place the kernels in a steamer above 1 inch of boiling water. Cover and steam for four minutes. Remove from the heat, rinse with cold water and drain.

2. Soak the onion in cold water to cover for five minutes. Drain, rinse and drain on paper towels.

3. Combine all the salad ingredients in a large bowl. Whisk together the dressing ingredients and toss with the salad. Serve.

Yield: Serves four to six.

Advance preparation: The quinoa freezes well and the assembled salad will keep for a day in the refrigerator.

Nutritional information per serving (four servings): 359 calories; 18 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 43 grams carbohydrates; 6 grams dietary fiber; 25 milligrams sodium (does not include salt added during cooking); 10 grams protein

Nutritional information per serving (six servings): 239 calories; 12 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 29 grams carbohydrates; 4 grams dietary fiber; 17 milligrams sodium (does not include salt added during cooking); 7 grams protein

Basic Steamed Quinoa

http://www.nytimes.com/2008/11/03/he...ipehealth.html

Many recipes for quinoa suggest cooking it like rice, in two parts water for one part quinoa. This works, but I find the grains are fluffier if I cook them in three parts water and drain the excess water once the quinoa is tender. The tiny seeds swell to about four times their original size, so 1 cup uncooked quinoa yields about 4 cups, enough for 6 to 8 servings.

1 cup quinoa

3 cups water, chicken stock or vegetable stock

1/2 teaspoon salt (more to taste)

1. Place the quinoa in a strainer and rinse until the water runs clear.

2. Bring the water or stock to a boil in a medium saucepan. Add the salt and the quinoa. Bring back to a boil, reduce the heat to low, cover and simmer 15 minutes, or until the quinoa is tender and translucent, and each grain displays a little thread. Drain and return to the pan. Cover the pan with a clean dish towel, replace the lid and allow to sit undisturbed for 10 minutes. Fluff and serve.

Yield: about 4 cups, serving 6 to 8

Advance preparation: Cooked quinoa will keep for three or four days in the refrigerator and can be reheated in a microwave or in the oven.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

Black-Eyed Pea Tacos

from: Black-Eyed Pea Tacos and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

Serves 4.
2 tablespoons vegetable oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 jalapeno chile, minced (ribs and seeds removed for less heat, if desired)
Coarse salt and ground pepper
2 cans (15 1/2 ounces each) black-eyed peas, drained and rinsed
1 package (10 ounces) frozen corn
1/2 cup chopped fresh cilantro
12 (6-inch) corn tortillas, heated
4 ounces soft goat cheese, crumbled shredded lettuce, salsa, and sliced radishes, for garnish (optional)

Directions
Heat oil in a large skillet over medium heat. Add onion, garlic, and jalapeno; season with salt and pepper. Cook, stirring often, until softened, 5 to 7 minutes.
Add peas, corn, and 2 cups water. Simmer over medium-high heat until corn is tender and most liquid has evaporated, 12 to 15 minutes. Stir in cilantro; season again with salt and pepper. Remove from heat.
To serve, fill heated tortillas with black-eyed pea mixture, goat cheese, and garnishes, as desired.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

This is meant to be a side, but I don't see why it couldn't be served on top of some buttery noodles or rice to be a main dish.

Mushrooms with Herbs and Stout

http://www.nytimes.com/2010/07/21/di...powerrex1.html

2 tablespoons butter

1 large shallot, chopped (about 1/4 cup)

10 ounces mushroom of your choice, sliced (about 3 cups)

1/3 cup stout of your choice

1 tablespoon thyme leaves

2 teaspoons minced tarragon

Salt and freshly ground black pepper to taste.




1. Put butter and shallots in a medium sauté pan over medium-high heat, stir occasionally until shallots are nicely softened, 3 to 4 minutes. Add mushrooms and stout, and cook, stirring occasionally until most of the stout and liquid from mushrooms has evaporated, about 12 minutes.

2. Add thyme and tarragon and continue to stir frequently until liquid is almost completely evaporated, about 3 to 4 minutes. Season to taste with salt and pepper and serve.

Yield: 4 side-dish servings.

---------- Post added at 02:59 PM ---------- Previous post was at 02:53 PM ----------

Twofer today:

from: http://www.nytimes.com/2010/07/21/dining/21minirex.html

Layered Vegetable Torte

1 large eggplant, cut into 1/4-inch slices
4 medium zucchini or yellow squash, cut into 1/4-inch slices
2 portobello mushrooms, cut into 1/4-inch slices
1/2 cup extra virgin olive oil, or more as needed
Salt and freshly ground black pepper
2 plum tomatoes, cut into 1/4-inch slices
2 tablespoons minced garlic
1/4 cup chopped fresh basil leaves
1/4 cup freshly grated Parmesan
1/2 cup bread crumbs, preferably fresh.

1. Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.

2. Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.

3. Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.

Yield: 4 to 6 servings

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

Since it's sweltering elsewhere in the country:

Panzanella
Panzanella Bread Salad Recipe | Simply Recipes

4 cups tomatoes, cut into large chunks
4 cups day old (somewhat dry and hard) crusty bread (Italian or French loaf), cut into chunks the same size as the tomatoes*
1 cucumber, skinned and seeded, cut into large chunks
1/2 red onion, chopped
1 bunch fresh basil, torn into little pieces
1/4 to 1/2 cup good olive oil
Salt and pepper to taste

* If you don't have hard old bread sitting around, you can take fresh crusty bread, cut it into big cubes, lay the cubes out on a baking sheet, and put in a 300°F oven for 5-10 minutes, until the outer edges have dried out a bit (not toasted, just dried). If you use fresh bread without doing this, the bread may disintegrate into mush in the salad.
Method

Mix everything together and let marinate, covered, at room temperature for at least 30 minutes, up to 12 hours. Do not refrigerate or you will destroy the texture of the tomatoes.

Serve at room temperature.

Serves 6-8.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

Here's a meal to tackle as a weekend project:

Vegan Paella!

Build a vegan-friendly paella on foundation of quinoa | OregonLive.com

Ingredients

Spanish Seasoning Mix:
1/4 cup New Mexican chili powder
2 tablespoons paprika
2 tablespoons chipotle powder
1/2 teaspoon cayenne pepper
1/4 cup nutritional yeast flakes
2 tablespoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
Pinch of saffron

Chorizo:
1/4 cup tempeh
1/4 cup extra firm tofu
2 tablespoons Spanish Seasoning Mix
1 tablespoon sunflower oil
1 teaspoon wheat-free tamari
1 teaspoon ground sage

Quinoa paella:
1 cup vegetable broth
1/4 cup lemon juice
3 tablespoons wheat-free tamari
2 tablespoons sunflower oil
1 medium carrot, diced
2 celery stalks, diced
1/2 red onion, minced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 tablespoon minced garlic
1 small jalapeño, minced
3 tablespoons Spanish Seasoning Mix
4 cups cooked quinoa (prepared according to package directions)
1/2 cup cooked and drained red beans, or canned
1 pound kale, stems removed and leaves cut into thin strips
Saffron-Lemon Aioli (see accompanying recipe)
Fresh Oregano Chimichurri (see accompanying recipe)
Fresh avocado slices
Lemon wedges
Instructions

To make seasoning mix: In a small mixing bowl, combine all spice mixture ingredients, and set aside.

To make chorizo: In a food processor, grind the tofu and tempeh into crumbles. In a medium mixing bowl, use your hands to combine crumbles with 2 tablespoons of the seasoning mix, the sunflower oil, tamari and sage. Mix until the tofu and tempeh are completely seasoned. The mixture should be a rich red color. Brown this mixture in a medium skillet over medium heat for about 5 minutes; set aside.

To make paella: In a large measuring cup, combine the vegetable broth, lemon juice and tamari and set aside.

In a cast-iron skillet or paella pan, heat sunflower oil over medium heat until it shimmers. Add the carrot, celery, red onion and bell pepper, and sauté until medium-soft, about 5 to 7 minutes (the vegetables should still have a bit of a crunch, but not be raw). Add the garlic and jalapeño, and cook for an additional 5 minutes, stirring occasionally to prevent sticking and burning.

Next, add the 3 tablespoons of the seasoning mix and the reserved broth mixture. Bring everything to a low boil, remembering to stir frequently.

Add the quinoa, red beans and the reserved chorizo mixture. Stir until everything is well mixed together. Adjust seasoning to taste, adding salt if needed, plus more Spanish seasoning, if you like it spicy. If necessary, add additional broth to keep the paella moist and prevent sticking.

Drop the kale strips into a pot of boiling water and cook until leaves are a dark green color, approximately 40 to 60 seconds; drain and set aside.

To assemble: Take a couple of spoonfuls of paella and place in the bottom of a small cup or ring mold. Add a layer of kale then repeat adding layers of paella and kale until the cup is packed full. Drizzle several spoonfuls of the aioli onto the base of a medium-sized plate. Flip the cup upside down onto the plate and let the paella and kale fall onto plate as you remove the cup. Spoon out some of the chimichurri on top and around the side of the plate. Garnish with avocado slices and lemon wedges.

Saffron-Lemon Aioli

Ingredients
1 cup raw cashews
Pinch of saffron
1/4 cup water
1/4 cup extra-virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon salt
1 tablespoon lemon juice
1/4 teaspoon turmeric
Instructions

Place cashews in a bowl with water to cover and soak for at least 2 hours. Crumble saffron in the 1/4 cup water and let it sit for 5 minutes. Drain cashews and place in blender with saffron-infused water, oil, vinegar, salt, lemon juice and turmeric. Blend until mixture is thick but pourable. Pour into a small bowl and refrigerate until it sets, approximately 20 minutes.

Fresh Oregano Chimichurri

1 bunch fresh oregano, stemmed (about 1/3 cup leaves)
1/4 cup fresh cilantro leaves
1 tablespoon minced red onion
2 tablespoons balsamic vinegar
1/4 teaspoon salt and freshly ground black pepper
1 teaspoon minced garlic
Instructions

Roughly chop the oregano and cilantro leaves. Mix with remaining ingredients in a mixing bowl and refrigerate until ready to serve.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

Another showstopper of a dish. Now I need to get a Bundt pan.




from: Feta Phyllo Torte
Sonia’s Phyllo and Feta Torte with Dill and Nutmeg
Time: An hour and a half, plus cooling
adapted from Melissa Clark, inspired by her husband’s friend’s wife Sonya, via The New York Times

Time: An hour and a half, plus cooling

1 1/2 pounds Greek feta cheese, crumbled (I used feta from a local Mediterranean market, but TJ’s carries Greek feta that’s pretty good)
2 cups cottage cheese
3 large eggs
1/3 cup chopped fresh dill
1/4 cup grated Romano cheese (I used Parmesan, which was what I had on hand)
1 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground black pepper
1 1-pound box phyllo dough, thawed overnight in refrigerator if possible
1/2 cup (1 stick) unsalted butter, melted

Greek honey, for serving (Clark says this is optional but I say it’s a must).

1. Heat oven to 375 degrees. combine feta, cottage cheese, eggs, dill, 2 tablespoons Romano, the nutmeg and pepper in a food processor and pulse just to combine (Clark says you can also use a large bowl and a fork). Clark also says the mixture should be chunky, but I made mine smoother.

2. Sprinkle remaining 2 tablespoons Romano into a Bundt pan. Drape a sheet of phyllo on top of Bundt pan, poke a hole into phyllo with your finger where center tube is and push phyllo into pan to line it. Do this with another phyllo sheet, but place it perpendicular to first sheet. The first couple of sheets will seem disorderly and may collapse some, but as you start layering them, the process will get easier and the sheets will keep their shape. Continue adding phyllo sheets in alternating directions until all sheets are used. Edges of phyllo should hang over edges of bundt.

3. Scrape cheese filling into pan, and fold edges of phyllo over filling. Using a sharp knife, poke many holes (at least 20) in dough that reach all the way to bottom of pan. Then pour melted butter over the torte; some will seep into holes, but a fair amount will pool on top of torte, which is fine. I actually poured the butter before poking the holes, and my torte tasted perfectly delicious, so fret not.

4. Place Bundt pan on a baking sheet and bake for about 1 hour 15 minutes, or until torte is puffy and golden brown. Allow torte to cool in pan for 1 to 2 hours before inverting onto a plate and slicing. Serve warm or at room temperature, with honey and/or sweet chutney.

Yield: 10 to 12 servings.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

A grill-oriented recipe, for those hot evenings:

Grilled Ratatouille
from: Grilled Ratatouille Recipe - MyRecipes.com

2 bell peppers (red or yellow), seeded, stemmed, and cut into 3/4-in.-wide wedges
2 red onions, cut into 1-in.-wide wedges
1 large eggplant, cut into 1-in. chunks
2 small yellow zucchini or crookneck squash, cut crosswise into 1/4 -in.-thick slices
3 Roma tomatoes, quartered lengthwise
3 garlic cloves, chopped
1 tablespoon each finely chopped fresh oregano and flat-leaf parsley
5 tablespoons extra-virgin olive oil
1 teaspoon freshly ground black pepper
About 2 tsp. kosher salt
3 tablespoons balsamic vinegar
1/3 cup toasted pine nuts
1/2 cup crumbled ash-coated fresh goat cheese
Preparation

1. Prepare a charcoal or gas grill for indirect medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). If using charcoal, light 60 briquets and let burn until covered with ash, 15 minutes. Bank evenly on 2 sides. The area over the cleared section is the indirect heat area. If using gas, turn all burners to high, close lid, and heat for 10 minutes. Then turn off 1 burner and reduce others to medium. The area over the turned-off burner is the indirect heat area.

2. In a large bowl, toss together all but the last 3 ingredients. Spread vegetables on a large rimmed baking sheet (not nonstick).

3. Cook vegetables over indirect heat, lid down, until very tender, about 60 minutes (for charcoal, add 4 briquets to each side every 30 minutes and keep measuring heat), gently stirring every 15 minutes. Drizzle with vinegar, stir, and cook 15 minutes more. Let vegetables cool. Put in a medium bowl, toss with pine nuts and salt to taste, and sprinkle with cheese.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

I'd probably want to fiddle with the peanut sauce in this, but it sounds tasty enough:

Whole-Wheat Spaghetti with Vegetables and Peanut Sauce and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

8 ounces whole-wheat spaghetti
Coarse salt and ground pepper
4 ounces snow peas, tough strings removed
3 medium carrots, halved, and shaved with a vegetable peeler
1 container (14 ounces) firm tofu, drained and cut into 1-inch cubes
3 tablespoons smooth peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons light-brown sugar

Directions
Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add snow peas, carrots, and tofu to pot; immediately drain pasta mixture, and set aside.
In pasta pot, stir together peanut butter, soy sauce, vinegar, and sugar. Add reserved pasta mixture; toss gently, adding reserved pasta water a little at a time to create a thin sauce that coats spaghetti (you may not need all the water). Season as desired with salt and pepper. Serve.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

Baraka_Guru

Woah, peanut sauce needs chili peppers.

__________________
Knowing that death is certain and that the time of death is uncertain, what's the most important thing?
—Bhikkhuni Pema Chödrön

Humankind cannot bear very much reality.
—From "Burnt Norton," Four Quartets (1936), T. S. Eliot

snowy

My thoughts exactly.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

If it's hot where you are, you might want to get up early to make this one, as it requires the use of an oven:

Tomato, Zucchini, and Leek Galette with Roasted Garlic Goat Cheese
from: Cook the Book: Tomato, Zucchini, and Leek Galette with Roasted Garlic Goat Cheese | Serious Eats : Recipes

1 sheet frozen puff pastry, thawed
3 tablespoons olive oil
2 cups thinly sliced well-washed leeks (white part only)
Salt and freshly ground white pepper
1 pound medium heirloom tomatoes, stem ends trimmed
8 ounces zucchini, ends trimmed
5 tablespoons extra-virgin olive oil
5 ounces goat cheese, at room temperature
1 teaspoon fresh thyme leaves
2 heads Roasted Garlic (recipe follows)
1/2 cup finely grated Parmigiano-Reggiano cheese
2 tablespoons thinly sliced fresh basil leaves
Procedure

1. On a lightly floured surface, roll out the puff pastry dough to 1⁄16- inch thickness. Cut out a 12-inch round, and place it on a rimmed baking sheet lined with parchment paper. Chill the dough in the freezer for at least 15 minutes or up to an hour.

2. Preheat the oven to 450°F.

3. Heat the olive oil in a 10-inch sauté pan over medium to medium-low heat. Add the leeks, ½ teaspoon salt, and 1/8 teaspoon white pepper. Cook, stirring as needed, until the leeks have softened, 5 to 7 minutes. Remove the pan from the heat and transfer the leeks to a plate; let them cool until you're ready to assemble the galette.

4. Slice the tomatoes into ¼-inch-thick rounds, and arrange them in one even layer on a wire rack set over a baking sheet. Sprinkle with ¼ teaspoon salt, and set aside to drain for 10 minutes.

5. Meanwhile, slice the zucchini into 1/8-inch-thick rounds. In a small bowl, mix the zucchini slices with 1 tablespoon of the extra-virgin olive oil, ¼ teaspoon salt, and 1/8 teaspoon white pepper. Set aside.

6. In a medium-size bowl, combine the goat cheese, thyme, ½ teaspoon salt, ¼ teaspoon white pepper, and 2 tablespoons of the extra-virgin olive oil. Mix well with a rubber spatula. Squeeze each head of roasted garlic over the bowl, pressing the soft cloves out of the peel. Mix until the goat cheese is smooth and the mixture is uniform.

7. Remove the baking sheet from the freezer (it is okay if the dough is frozen-- it will soften by the time you complete the assembly) and spread the goat cheese mixture evenly over the dough, leaving a 1-inch border around the edges. Spread the sautéed leeks evenly over the goat cheese. Blot the tomatoes dry and arrange them in a concentric pattern over the leeks. Arrange the zucchini slices in a concentric pattern over the tomatoes. Sprinkle the Parmesan evenly over the top. Fold the border of the pastry up and over the edge of the tomatoes.

8. Bake the galette for 20 minutes, or until the crust is golden and puffed.

9. Remove the galette from the oven, sprinkle the fresh basil over the top, and drizzle with the remaining 2 tablespoons extra-virgin olive oil. Set the galette aside for at least 15 minutes before slicing and serving.
Roasted Garlic

- makes generous 3/4 cup -
Ingredients

12 ounces garlic (about 5 large heads)
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Procedure

1. Preheat the oven to 350°F. Cut a piece of aluminum foil to measure approximately 12×8 inches.

2. Slice the top quarter off each head of garlic, and place the garlic, cut side up, on one side of the piece of foil. Drizzle the oil over the garlic, and sprinkle with the salt and pepper. Fold the other side of the foil over, and seal on all sides to form an airtight pouch. Transfer the pouch to a baking sheet, and roast in the oven until the cloves are soft and golden brown, about 1 hour.

3. Remove the pouch from the oven and let it sit until the garlic is cool enough to handle. Then squeeze each head of garlic, gently pressing it with your fingers to expel the soft cloves into a bowl. Stir the garlic with a rubber spatula to blend it thoroughly. Use as needed, or store in an airtight container in the refrigerator for up to 2 weeks.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

Nice bean salad, sounds good over greens:

from: http://www.nytimes.com/2010/07/16/he...ipehealth.html

2 cups dried white beans, picked over and soaked for four to six hours, or 3 cans white beans, drained and rinsed

1 onion, cut in half

2 garlic cloves, minced

1 bay leaf

Salt to taste

1/2 cup pistou, arugula pesto (made without the pine nuts or walnuts) or chermoula

1. Drain the beans, and place in a pot with 2 quarts water, the onion, garlic and bay leaf. Bring to a gentle boil, reduce the heat to low, cover and simmer one hour. Add salt to taste, and simmer for another 30 minutes to an hour until the beans are soft and fragrant. Remove the onion and the bay leaf, and drain the beans through a colander set over a bowl.

2. Return the beans to the pot with some of the broth, and stir in the pistou, pesto or chermoula. Thin out as desired with the broth from the beans. If using canned beans, use a little warm water to thin out the pesto if desired. Serve warm or room temperature.

Yield: Serves six.

Advance preparation: The cooked beans freeze well and can be cooked up to three days ahead. Toss them with the pesto, so long as you don’t add the cheese, and freeze. Alternately, you can freeze the beans with their broth and drain after thawing. Stir in the pesto just before serving.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

Made this one for dinner tonight. Read the recipe before beginning, and you can save yourself a lot of time. It has multiple steps but there is no reason these steps cannot happen simultaneously. It isn't very spicy with just one seeded jalapeno. Next time I'd either skip seeding it or bump it up to two, but I was playing it cautious. Also, I'd cut back on the cilantro. Half a cup was a bit much. 1/3 cup or even 1/4 cup would be plenty.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

noodle

Speaking of peanut sauce...Spicy Peanut Soba Noodles



Spicy Peanut Soba Noodles - serves 4 to 6 side servings

1 8 ounce package soba noodles
1 cup snow pea pods - ends trimmed & roughly chopped into halves or thirds
1 medium red bell pepper - julienned into matchsticks
1 small can whole water chestnuts - drained and roughly chopped
2 tablespoons sesame seeds
1/2 cup roasted peanuts - roughly chopped
2 tablespoons natural peanut butter - creamy or chunky
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon Sriracha sauce
fresh ground black pepper and salt (to taste if needed)
- Bring water to a boil in a large pot and cook soba noodles according to the directions on the package - usually between 6 - 8 minutes. When done, drain immediately and rinse with cool water to stop cooking. Allow to thoroughly drain while putting the rest of the salad together.

- To toast the sesame seeds: Heat a dry, nonstick skillet over medium-high heat. Add sesame seeds and toss around until you start smelling the toasty aroma and the seeds start to become golden brown. You're not looking for dark brown or black - just a gentle toast - which should take 2-3 minutes. Set aside and allow to cool.

- In a large mixing bowl, whisk together the peanut butter, rice wine vinegar, soy sauce, honey and Sriracha. Taste at this point and adjust to your liking - more spice, more salt, etc. Gently fold in your soba noodles and give them a quick toss - you don't want to overwork these and have them break or get too gummy.

- To add your veggies, peanuts and sesame seeds: you can either sprinkle them over the noodles or quickly fold them in with a large serving spoon or tongs. I prefer the sprinkle method so they retain their crunch but it's all a matter of personal preference.Serve immediately at room temperature or chill & serve later.

__________________

snowy

That sounds really yummy, noodle.

Mmm, something to do with summer's bounty:

French Tomato Tart
from: French Tomato Tart - David Lebovitz

Tart Filling
One unbaked tart dough (see recipe, below)
Dijon or whole-grain mustard
2-3 large ripe tomatoes
2 tablespoons olive oil
salt and freshly ground pepper
two generous tablespoons chopped fresh herbs, such as thyme, chives, chervil, or tarragon
8 ounces (250 g) fresh or slightly aged goat cheese, sliced into rounds
Optional: 1 1/2 tablespoons flavorful honey

Tart Dough
1 1/2 cups (210 g) flour
4 1/2 ounces (125 g) unsalted butter, chilled, cut into cubes
1/2 teaspoon salt
1 large egg
2-3 tablespoons cold water

1. Make the dough by mixing the flour and salt in a bowl. Add the butter and use your hands, or a pastry blender, to break in the butter until the mixture has a crumbly, cornmeal-like texture.

2. Mix the egg with 2 tablespoons of the water. Make a well in the center of the dry ingredients and add the beaten egg mixture, stirring the mixture until the dough holds together. If it's not coming together easily, add the additional tablespoon of ice water.

3. Gather the dough into a ball and roll the dough on a lightly floured surface, adding additional flour only as necessary to keep the dough from sticking to the counter.

4. Once the dough is large enough so that it will cover the bottom of the pan and go up the sides, roll the dough around the rolling pin then unroll it over the tart pan. "Dock" the bottom of the pastry firmly with your fingertips a few times, pressing in to make indentations.

If making a freestyle tart, simply transfer the dough to a prepared baking sheet (see headnote); no need to make indentations with your fingers.

5. Preheat the oven to 425ºF (218ºC). See note.

6. Spread an even layer of mustard over the bottom of the tart dough and let it sit a few minutes to dry out.

7. Slice the tomatoes and arrange them over the mustard in a single, even layer. Drizzle the olive oil over the top.

8. Sprinkle with some chopped fresh herbs, then arrange the slices of goat cheese on top. Add some more fresh herbs, then drizzle with some honey, if using.

(If baking a free-form tart, gather the edges when you're done, to envelope the filling.)

9. Bake the tart for 30 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned. Depending on the heat of your oven, if the cheese doesn't brown as much as you'd like it, you might want to pass it under the broiler until it's just right.

Note: Kate indeed does cook her tart in a very hot oven. You might wish to check the tart midway through baking and turn it down a bit in case the top is getting too dark, before the crust and tomatoes appear to be cooked.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau