Malaga Almond Gazpacho
Gourmet | August 2002
Adapted from Parador de Gibralfaro, Málaga, Spain
yield: Makes 4 servings
active time: 30 minutes
total time: 3 1/2 hours
Ajo Blanco Malagueño
This gazpacho from Málaga gets its pure white color and creamy consistency from blanched almonds. Sweet green grapes are the...
ingredients
1 (3-inch-long) piece baguette, crust discarded
1 garlic clove
1/2 teaspoon salt
1/4 lb whole blanched almonds (3/4 cup)
1 tablespoon Sherry vinegar (preferably "reserva"), or to taste
1/2 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
2 cups ice water
Garnish: 24 peeled seedless green grapes and 12 peeled cooked small shrimp (about 1/3 lb)
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preparation
Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste and almonds in a food processor until nuts are as smooth as possible. Add bread and 1 tablespoon vinegar and, with motor running, add oil in a slow stream, then add ice water and blend well. Force purée through a fine sieve into a bowl, pressing firmly on solids. Discard solids.
Transfer soup to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.
Cooks' note:
·Gazpacho can be chilled up to 2 days.
Thursday, August 25, 2011
Wednesday, August 17, 2011
Lentil Recipes
Armenian Red Lentil and Apricot Stew
Serves 4 to 6
INGREDIENTS:
1 tablespoon olive oil
1 small sweet onion, diced
2 carrots, peeled and finely chopped
1 tsp. ground cumin
1 tsp. ground coriander
salt, to taste
1 1/2 cups red lentils, rinsed and sorted through
5 (or more) cups water or chicken broth
1/2 cup dried apricots, finely chopped
1 Tbsp lemon juice
Directions:
1. Heat the oil in a pot over medium heat. Add onion and carrots. Saute for about 10 minutes, or until vegetables begin to soften.
2. Stir in the cumin and coriander. Reduce heat, cover, and cook vegetables another ten minutes.
3. Add the lentils, apricots, salt to taste, and enough water (or broth) to cover. Bring to a boil, then reduce the heat to medium low. Cook for 15 to 20 minutes, or until the lentils, apricots and vegetables are tender.
4. Stir in lemon juice. If soup begins to thicken too much, add a little more liquid.
5. Remove from the heat. Blend with immersion blender.
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Red Lentil Dal
Bon Appétit | March 1999
yield: Serves 4
This traditional Indian dish is usually served with basmati rice or Indian bread.
Ingredients
1 tablespoon vegetable oil
2 cups chopped onions
3 garlic cloves, minced
3 cups water
1 cup dried red lentils*
3/4 teaspoon turmeric
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1 cup basmati rice,* cooked according to package directions
2 plum tomatoes, seeded, chopped
1/4 cup chopped fresh cilantro
1 jalapeño chili, seeded, chopped
Heat oil in medium skillet over medium heat. Add 1 cup onion and 1 minced garlic clove and sauté until tender and golden brown, about 10 minutes. Set aside. Combine 3 cups water, lentils, remaining 1 cup onion, 2 minced garlic cloves, turmeric, cumin and ginger in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. Transfer half of lentil mixture to processor; purée until smooth. Return purée to same saucepan. Mix in sautéed onion mixture. Simmer 5 minutes to blend flavors. Season to taste with salt and pepper.
Spoon rice into bowls. Spoon dal over. Top with tomatoes, cilantro and chili.
Serves 4 to 6
INGREDIENTS:
1 tablespoon olive oil
1 small sweet onion, diced
2 carrots, peeled and finely chopped
1 tsp. ground cumin
1 tsp. ground coriander
salt, to taste
1 1/2 cups red lentils, rinsed and sorted through
5 (or more) cups water or chicken broth
1/2 cup dried apricots, finely chopped
1 Tbsp lemon juice
Directions:
1. Heat the oil in a pot over medium heat. Add onion and carrots. Saute for about 10 minutes, or until vegetables begin to soften.
2. Stir in the cumin and coriander. Reduce heat, cover, and cook vegetables another ten minutes.
3. Add the lentils, apricots, salt to taste, and enough water (or broth) to cover. Bring to a boil, then reduce the heat to medium low. Cook for 15 to 20 minutes, or until the lentils, apricots and vegetables are tender.
4. Stir in lemon juice. If soup begins to thicken too much, add a little more liquid.
5. Remove from the heat. Blend with immersion blender.
----
Red Lentil Dal
Bon Appétit | March 1999
yield: Serves 4
This traditional Indian dish is usually served with basmati rice or Indian bread.
Ingredients
1 tablespoon vegetable oil
2 cups chopped onions
3 garlic cloves, minced
3 cups water
1 cup dried red lentils*
3/4 teaspoon turmeric
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1 cup basmati rice,* cooked according to package directions
2 plum tomatoes, seeded, chopped
1/4 cup chopped fresh cilantro
1 jalapeño chili, seeded, chopped
Heat oil in medium skillet over medium heat. Add 1 cup onion and 1 minced garlic clove and sauté until tender and golden brown, about 10 minutes. Set aside. Combine 3 cups water, lentils, remaining 1 cup onion, 2 minced garlic cloves, turmeric, cumin and ginger in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. Transfer half of lentil mixture to processor; purée until smooth. Return purée to same saucepan. Mix in sautéed onion mixture. Simmer 5 minutes to blend flavors. Season to taste with salt and pepper.
Spoon rice into bowls. Spoon dal over. Top with tomatoes, cilantro and chili.
Friday, August 05, 2011
Breaded Broiled Scallops
4 Servings
Ingredients
4 tablespoons butter, melted
1 1/2 pounds bay scallops, rinsed and drained
1/2 cup seasoned dry bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried parsley
3 cloves garlic, minced
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
Bake in pre-heated oven until scallops are firm, about 20 minutes.
NOTES: Lots of people say to use less breadcrumbs
Ingredients
4 tablespoons butter, melted
1 1/2 pounds bay scallops, rinsed and drained
1/2 cup seasoned dry bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried parsley
3 cloves garlic, minced
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
Bake in pre-heated oven until scallops are firm, about 20 minutes.
NOTES: Lots of people say to use less breadcrumbs
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