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Archive for July, 2011

Gazpacho

It is blazing hot here in D.C. and a cold bowl of gazpacho soup is the perfect thing to eat. Especially when you have a new Cuisinart Food Processor!  This recipe is my mother-in-law’s and it is the best gazpacho recipe- ever. It’s flavorful, chunky and so thick that you can stand a piece of bread up in it. Just the way I like it! As soon as I got the food processor home and unpacked, this is one of the first things I wanted to make! MUCH easier than chopping all the ingredients by hand and less messy than making it in a blender.  


 
Ingredients 
 
6 tomatoes
1 medium cucumber, peeled, seeded and chopped
1 medium red onion
1 medium green pepper
2 cloves garlic
1/4 cup extra virgin olive oil
2 tbsp vinegar (red wine or sherry)
1 tsp salt
1/2 tsp fresh ground pepper
pinch of sugar
2 slices day old bread (country white or Italian chopped in cubes) (optional)
1 cup water or 1 1/2 cups tomato juice
Hot sauce (to taste) 
 
Directions
Plunge tomatoes into a big pot of boiling water for 30 seconds (this makes it easier to peel). Remove from water, peel and chop. Combine all ingredients in a food processor. Serve with fresh basil leaves.  Simple as that! This soup tastes even better the next day, after being refrigerated for awhile. It may become too thick, and if so, you can add more water or the tomato juice to reach your desired consistency (we like ours pretty chunky).

And a picture of Tony in our Garden for good measure!

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It’s that time of year again when our garden produces more basil than we know what to do with!

 

 

 

 

 

 

 

 

I also got one of these from my parents for my birthday!

 

 

 

 

 

 

 

 

Enter PESTO. versatile, freezeable, and an easy way to break in a new food processor!

Here are two easy recipes:

Classic Basil Pesto

 

 

 

 

 

 

 

 

Ingredients

  • 2 cups packed fresh basil leaves
  • 1/4 cup toasted pine nuts
  • 1 garlic clove
  • 1/2 tsp. salt (or to taste)
  • 1/4 tsp. freshly ground pepper (or to taste)
  • 2/3 cup extra virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese

Directions

In blender or food processor, pulse basil, pine nuts, garlic, salt, and pepper. Gradually add oil to form a smooth, thick consistency. Stir in cheese at the end and give the mixer another spin or two to achieve desired consistency. Add more salt and pepper (or oil, or cheese) to taste.

 

 

 

 

 

 

 

 

Pea Pesto

I have to admit, I made this recipe after reading that it was one of the dishes Giada de Laurentiis was serving to William and Kate (sorry, the Duke and Duchess of Cambridge) during their recent trip to California. It was really easy and a good alternative to traditional basil pesto (especially as a base layer for paninis!).

 

 

 

 

 

 

 

 

Ingredients

  • 1 10-ounce package of frozen peas, defrosted
  • 1 garlic clove
  • 1/2 cup Parmesan cheese, grated
  • 1 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1/3 cup olive oil

Directions

In a food processor or blender, pulse together the peas, garlic, parmesan cheese and salt. With the machine running, slowly add in the olive oil until it is well combined, which takes about one to two minutes. Season with salt and pepper to taste. Spread on thick slices of baguette or ciabatta and top with sliced tomatoes.

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