|
| |
| Heat broth just to boiling. Pour in egg slowly, stirring
till it separates into sheets. Serve w sprinkle of parsley. |
|
Garlic-Onion
Bisque, Caramelized |
Serves |
8 |
|
Melt oil and
butter in a large heavy pot over moderately low heat. Add garlic and cook,
stirring occasionally, until golden brown and caramelized, 10-12 min. Add
onions and shallots and cook, stirring frequently, until onions are
softened, about 10 min. Stir in potato, vinegar and rosemary. Increase
heat to high and sauté, stirring, for 2 min. Add broth and bring to a
boil, then simmer, uncovered, until vegetables are very soft, 20-25 min.
Puree soup in 3 batches in blender until very smooth. Stir in cream and
buttermilk and season w s&p. Serve hot. Note: can be made w/o cream
and buttermilk, 2 days ahead and chilled, covered. Do not bring to boil
once buttermilk has been added. |
|
Garlic |
2 |
|
c peeled cloves
(4 lg heads) |
|
Potato |
1 |
|
baking, peeled
& sliced |
|
Rosemary |
1 |
|
T chopped fresh |
|
Buttermilk |
0.5 |
|
c, well-shaken |
|
Soak bread in .5 c water for 1 minute. Squeeze dry. Mash garlic to a paste. Blend garlic, bread, 2 T vinegar, sugar, half of tomatoes, salt and pepper to taste, sugar, cumin, in food processor
until tomatoes are finely chopped. Add remaining tomatoes with motor running and, when very finely chopped, add
oil in a slow stream, blending until as smooth as possible. Strain through
sieve or chinois, pressing firmly on solids. Discard solids. Chill at least 3 hours. Serve w separate dishes of chopped vegetables and croutons. |
|
Tomato |
2.5 |
lb
quartered & cored |
|
Cucumber |
1 |
|
sliced |
|
Bread |
1 |
|
2-inch
piece baguette |
|
Sugar |
1 |
|
tsp |
Gazpacho, Green Serves 6
Mince 1.2 c green pepper; set aside for garnish. Place remaining pepper in
bowl. Cut cucumber lengthwise in half. With spoon, remove and discard seeds.
Coarsely chop cucumber. Mince 1.4 c cucumber; set aside for garnish. Add
remaining cucumber to pepper in large bowl. Cut avocado into chunks. In large
bowl, add avocado, tomatoes, cilantro, onion, garlic, lime juice, olive oil,
sugar, cumin, salt and cayenne to cucumbers and pepper; toss. In batches, puree
vegetable mix in food processor until smooth. Transfer to another large bowl or
8-cup measuring cup. Stir in 1.5 c cold water. Cover and refrigerate 2 hours to
allow flavors to blend. Ladle soup into bowls, garnish w cilantro leaves, green
pepper and cucumber. Serve chilled.
| Pepper, Green 1 seeded and chopped |
| Cucumber 1 medium, peeled |
| Avocado 1 ripe, peeled |
| Tomato 3 medium green (.75 lb), cored and
chopped |
| Cilantro 0.5 c leaves |
| Onion 1 small, peeled, quartered |
| Garlic 2 cloves, peeled |
| Lime Juice 6 T fresh |
| Olive Oil 2 T |
| Sugar 2 tsp |
| Cumin 1.5 tsp |
| Salt 1.5 tsp |
| Cayenne Pepper 0.125 tsp |
Gazpacho, Mexican Seafood
Serves 6
Mix all ingredients except for 2 reserved shrimp per serving. Serve in
Martini glasses w shrimp garnish
Clamato Juice 2 c
Cocktail Sauce 0.5 c
Hot Sauce 1 tsp
Onion 0.5 c finely chopped white
Cilantro 0.25 c fresh chopped
Avocado 1 firm ripe chopped
Shrimp 1 lb, chopped with 12 reserved for garnish |
Gazpacho,
White Serves
4
|
Cut 3 cucumbers,
3 zucchini and 3 scallions into large pieces. Finely dice the rest and set
aside. Blend large pieces w half the onion and all the garlic. Add the
bread, slivered almonds, juice and salt. Scrape mix into large bowl and
stir in remaining vegetables and lemon. Refrigerate until cold. Divide
among 4 bowls and garnish w lemon zest, mint and almonds. |
|
Bread |
1.5 |
|
c, stale, cubed,
crustless |
|
Nuts, Almonds,
slivered |
2 |
|
T |
|
Lemon, Preserved |
0.5 |
|
1/4" cubes |
|
Nuts, Almonds,
sliced |
4 |
|
tsp |
| Gazpacho-Roasted Tomato | Serves | 8 |
| Roast tomatoes at 450, cut side up, just until softened and charred on edges, 15-20 min. Reserve 4
halves. Tie dill in bundle w twine. Spray bottom of stockpot w oil. Add garlic and onions; cook, covered, over low heat, stirring,
till translucent, 7 min. Add remaining ingredients except vinegar. Boil and simmer 20 min. Discard dill and zest. Pure soup; strain; add vinegar. Chill. Pour soup into
bowls and garnish w tomatoes and 1T yogurt or sour cream. |
| Dill | 12 |
| sprigs fresh, + extra for garnish |
| Orange | 1 |
| navel, juiced w1/2"x2" strip zest |
Green Tomato Soup Serves 4
Heat oil in 3-quart heavy saucepan over moderate heat until hot but not
smoking, then cook ham, stirring occasionally, until beginning to brown, 1-2
min. Add scallions, garlic, and bay leaf, and cook, stirring occasionally, until
scallions are tender and lightly browned, 6-8 mn. Add tomatoes, broth, water,
salt and pepper and simmer, partially covered, until tomatoes are tender, 15-20
min. Discard bay leaf and season soup.
Ingredient Quantity Comments
Olive Oil 2 T
Ham 2 oz thinly sliced Black Forest, chopped (.5 c)
Onions, Green 1.5 c thinly sliced
Garlic 1 T chopped
Bay Leaves 1
Tomato 2 lb green, chopped
Stock 1 c low salt chicken
Water 2 c |
Lettuce & Herb Soup
Serves 4
| Bring wine and 1 c water to simmer. Place lettuce in steamer over mix. Cover until wilted (3 min). Place leaves in blender w bread,
buttermilk & garlic. Blend until smooth. Stir in green onions, herbs, lemon juice, salt and pepper to taste. Chill. |
| Greens, Lettuce | 4 |
| small
heads, Boston, cored |
| Bread | 2 |
| c, cubed stale, French |
| Oregano | 4 |
| tsp chopped fresh |
| Rosemary | 4 |
| tsp chopped fresh |
| Heat heavy large pot over high 1 min. Add shells, carrot, celery, leek, turnip, onion, shallot, parsley, salt and peppercorns. Cook 5 min,
stirring frequently. Add wine and bring to boil. Simmer 10 min, stirring occasionally. Add water to cover completely. Boil until liquid is
reduced to 1 c. (45 min). Add cream to lobster shell liquid and boil. Simmer until liquid is reduced to 2.5 cu (30 min). Strain, pressing
on solids. (Can be prepared 2 days ahead--do not freeze). |
| Lobster Shells | 3 |
| lb., coarsely chopped |
| Parsley | 0.5 |
| sm bunch, stemmed |
Ham & Bean Soup
Serves 6
Cook off ham bone in 1
quart water. Drain, reserving ham broth. Brown ham meat in olive oil. Add all
other ingredients except cream. Bring to a boil, turn down heat and simmer for
at least 1 hour (the longer the better). Add cream and heat just before serving.
|
Ham bone with meat attached
Olive Oil 1 T
Beans, Edamame 1.5 c (or use Black Soy Beans)
Carrots 0.5 c finely diced
Onion 0.25 c minced
Garlic 1 clove, diced
Cayenne Pepper
Cumin 0.25 tsp |
|