Summer is the perfect time for elegant, simple meals. There is nothing quite as succulent as a fresh tomato warmed by the sun. Find the farmers’ markets and farm stands in your neighborhood and purchase the flavorful, ripe wonders that grow close to home. These local fruits and vegetables will add immeasurably to your menu.
This recipe for an elegant gazpacho is enhanced with the delicate taste of lobster. It’s joined by a new summer classic that bursts with flavor: Duck Salad with Blueberries and Walnut Vinaigrette. This salad is a quintessential summer dish, incorporating both fruits and vegetables fresh from the field. Feel free to substitute your favorite herbs and vegetables to make each dish your own.
Fresh Garden Gazpacho with Lobster Medallions
This is one of the easiest versions available of this refreshing summer classic. The addition of vinegar gives it a delicious, subtle tang.
2 cups tomato juice or vegetable juice cocktail- you can choose the spicy version for a zippier soup
2 cups fresh tomatoes, peeled, seeded, and finely chopped
1 cup diced canned tomatoes, with their liquid
1 cup celery, finely chopped
1 cup seeded and finely chopped cucumber
1 cup red bell pepper, finely chopped
1 cup sweet onion or scallions, finely chopped
1 cup fresh flat-leaf parsley, finely minced
3 Tablespoons red wine vinegar
2 Tablespoons extra-virgin olive oil
3 large cloves garlic, minced
1 Tablespoon chopped fresh oregano or 1 t dried
2 teaspoons sugar
1 teaspoon sea salt
1 teaspoon Worcestershire sauce
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper (optional)
Sprigs of fresh parsley
24 baby spinach leaves
4 cooked lobster tails or 1 lb cooked Maine shrimp
Place all of the ingredients except the parsley sprigs, baby spinach, and lobster in a large stainless steel or glass bowl. Cover and chill six hours or overnight. One at a time, place each lobster tail on your cutting board. Using a sharp knife, slice along the top of each lobster tail, cutting approximately 1/4 inch into the meat. De vein. Slice each lobster tail into 3/4-inch thick pieces to create large coin-shaped medallions.
When you are ready to serve, fill each bowl with soup. Lay three baby spinach leaves in the center of each bowl. Carefully place a few lobster medallions on top of the spinach “lily pads.” Garnish with a sprig of parsley and serve.
Serves 8.
Savor. Linger. Enjoy! -Cynthia
Showing posts with label fresh tomato. Show all posts
Showing posts with label fresh tomato. Show all posts
Wednesday, July 16, 2008
Tuesday, October 30, 2007
Warm and Delicious Thai Portobello Tortellini Bisque
Many thanks go to the wonderful folks who made the book launch party for Superb Maine Soups happen. Adele Gale made this Thai inspired soup that was a huge hit! Now you can make it for your family- it warms the throat, fills the belly and causes the yummy noise. My Favorite sound!
East meets West in this spicy, creamy, full-flavored soup. Portobello mushrooms and crabmeat are favored tortellini fillings, but if you have a different one you love, use it in this soup.
Serves 4
1 shallot, finely chopped
1 jalapeño pepper, seeded and finely chopped
2 t curry powder
2 T minced garlic
1 T olive oil
1 large portobello mushroom cap, thinly sliced
1⁄2 t coriander
1 T sambal oelek (chili paste; see page 000)
2 c full-flavored chicken stock
1 can coconut milk (Be sure to use unsweetened coconut milk—not cream of coconut.)
1 9-oz package refrigerated mushroom- or crabmeat-filled tortellini
1 T fresh basil, snipped
1 medium tomato, chopped
1 c heavy cream
In a medium saucepan, cook the shallot, jalapeño pepper, curry powder, and garlic in olive oil about 1 minute, until the shallot is tender. Add the portobello and coriander, and cook 2 more minutes. Stir in the sambal oelek and chicken stock. Bring to a boil. Reduce heat and simmer, covered, for about 5 minutes.
Stir in the coconut milk, tortellini, and basil. Cook and stir about 5 minutes more, or until the pasta is tender but still firm. Stir in the tomato and cream and cook until the soup is heated through; do not boil. Ladle into soup bowls and enjoy!
East meets West in this spicy, creamy, full-flavored soup. Portobello mushrooms and crabmeat are favored tortellini fillings, but if you have a different one you love, use it in this soup.
Serves 4
1 shallot, finely chopped
1 jalapeño pepper, seeded and finely chopped
2 t curry powder
2 T minced garlic
1 T olive oil
1 large portobello mushroom cap, thinly sliced
1⁄2 t coriander
1 T sambal oelek (chili paste; see page 000)
2 c full-flavored chicken stock
1 can coconut milk (Be sure to use unsweetened coconut milk—not cream of coconut.)
1 9-oz package refrigerated mushroom- or crabmeat-filled tortellini
1 T fresh basil, snipped
1 medium tomato, chopped
1 c heavy cream
In a medium saucepan, cook the shallot, jalapeño pepper, curry powder, and garlic in olive oil about 1 minute, until the shallot is tender. Add the portobello and coriander, and cook 2 more minutes. Stir in the sambal oelek and chicken stock. Bring to a boil. Reduce heat and simmer, covered, for about 5 minutes.
Stir in the coconut milk, tortellini, and basil. Cook and stir about 5 minutes more, or until the pasta is tender but still firm. Stir in the tomato and cream and cook until the soup is heated through; do not boil. Ladle into soup bowls and enjoy!
Wednesday, September 19, 2007
Chunky Fresh Gazpacho
Chunky Fresh Gazpacho
This is one of the easiest recipes you’ll find to create this refreshing summer classic. The addition of vinegar gives it a delicious, subtle tang.
Serves 8 to 10
2 c tomato juice or vegetable juice cocktail
1 c peeled, seeded, finely chopped tomatoes
2 c diced canned tomatoes, with their liquid
1 c finely chopped celery
1 c seeded and finely chopped cucumber
1⁄2 c finely chopped red bell pepper
1⁄2 c finely chopped Vidalia onion
1⁄4 c finely chopped fresh flat-leaf parsley
3 T red wine vinegar
2 T extra-virgin olive oil
3 large cloves garlic, minced
1 T chopped fresh oregano or 1 t dried
2 t sugar or Splenda sweetener
1 t salt
1 t Worcestershire sauce
1 t freshly ground black pepper
1⁄4 t cayenne pepper (optional)
10 sprigs fresh parsley, for garnish
Place all of the ingredients except the 10 parsley sprigs in a large stainless steel or glass bowl. Cover and chill 6 hours or overnight. Serve cold, garnished with sprigs of parsley.
This is one of the easiest recipes you’ll find to create this refreshing summer classic. The addition of vinegar gives it a delicious, subtle tang.
Serves 8 to 10
2 c tomato juice or vegetable juice cocktail
1 c peeled, seeded, finely chopped tomatoes
2 c diced canned tomatoes, with their liquid
1 c finely chopped celery
1 c seeded and finely chopped cucumber
1⁄2 c finely chopped red bell pepper
1⁄2 c finely chopped Vidalia onion
1⁄4 c finely chopped fresh flat-leaf parsley
3 T red wine vinegar
2 T extra-virgin olive oil
3 large cloves garlic, minced
1 T chopped fresh oregano or 1 t dried
2 t sugar or Splenda sweetener
1 t salt
1 t Worcestershire sauce
1 t freshly ground black pepper
1⁄4 t cayenne pepper (optional)
10 sprigs fresh parsley, for garnish
Place all of the ingredients except the 10 parsley sprigs in a large stainless steel or glass bowl. Cover and chill 6 hours or overnight. Serve cold, garnished with sprigs of parsley.
Sunday, September 16, 2007
Heirloom Tomato Bisque from Morning Dew Farm
This simple, creamy soup is enhanced by the bright flavor of fresh basil. It is delicious warm or at room temperature by the bowl or atop pasta with steamed veggies and a touch of garlic oil for a complete meal. Heirloom Tomatoes are found at many farms in Maine- Morning Dew Farm in Newcastle has several delicious varieties available through their CSA or at the Damariscotta Farmer’s Market.
Serves 6
1 large Vidalia or sweet onion, minced
3 cloves garlic minced
3 Tablespoon olive oil
1 Tablespoon unsalted butter or olive oil
1 teaspoon salt
1 teaspoon white or black pepper
2 Tablespoon sugar
6 large tomatoes peeled, seeded and chopped (approximately 4 cups)
1 cup light cream or plain soymilk
12 large leaves fresh basil
Place the onion in a medium saucepan. Sauté over medium heat with the garlic, olive oil and butter. Cook until the onions are transparent. Stir the onions often- Do not let the onions brown.
Deglaze the pan with sherry. Stir the onions and sherry well, scraping the bottom to incorporate all of the brown bits of flavor. Cook the sherry and onions on medium-low heat for 10 minutes. Add the tomatoes and cook over low heat another 10 minutes, stirring often.
Wash the basil leaves well and pat dry with paper towels. Stack the leaves one on top of each other on a cutting board. Roll the leaves up into a tight cylinder with the stems at the bottom and the tips at the top. Using a sharp knife and starting at the tips/top, carefully cut the leaves into 1⁄8” (1mm) slices. End just before the stems. Set the stems aside (these are wonderful to put in a baggie in the freezer for the next time you want extra flavor in your homemade stock.) Lift the ribbons gently and sprinkle them down on the cutting board to unfurl and separate the ribbons. This is called a chiffonade of basil.
Now is the time to puree your soup. If you have an immersion blender it is perfect for blending the soup right in the pan. If you have a regular blender, puree the soup by the cup-full being very careful not to burn yourself. Return all of the pureed soup to the pan.
When the tomatoes and onions are all pureed add the cream to the pan and stir. Heat the soup on low just until it’s is warm enough for your taste.
Ladle the soup into bowls and sprinkle with the fresh basil ribbons. You are ready to eat!
Serves 6
1 large Vidalia or sweet onion, minced
3 cloves garlic minced
3 Tablespoon olive oil
1 Tablespoon unsalted butter or olive oil
1 teaspoon salt
1 teaspoon white or black pepper
2 Tablespoon sugar
6 large tomatoes peeled, seeded and chopped (approximately 4 cups)
1 cup light cream or plain soymilk
12 large leaves fresh basil
Place the onion in a medium saucepan. Sauté over medium heat with the garlic, olive oil and butter. Cook until the onions are transparent. Stir the onions often- Do not let the onions brown.
Deglaze the pan with sherry. Stir the onions and sherry well, scraping the bottom to incorporate all of the brown bits of flavor. Cook the sherry and onions on medium-low heat for 10 minutes. Add the tomatoes and cook over low heat another 10 minutes, stirring often.
Wash the basil leaves well and pat dry with paper towels. Stack the leaves one on top of each other on a cutting board. Roll the leaves up into a tight cylinder with the stems at the bottom and the tips at the top. Using a sharp knife and starting at the tips/top, carefully cut the leaves into 1⁄8” (1mm) slices. End just before the stems. Set the stems aside (these are wonderful to put in a baggie in the freezer for the next time you want extra flavor in your homemade stock.) Lift the ribbons gently and sprinkle them down on the cutting board to unfurl and separate the ribbons. This is called a chiffonade of basil.
Now is the time to puree your soup. If you have an immersion blender it is perfect for blending the soup right in the pan. If you have a regular blender, puree the soup by the cup-full being very careful not to burn yourself. Return all of the pureed soup to the pan.
When the tomatoes and onions are all pureed add the cream to the pan and stir. Heat the soup on low just until it’s is warm enough for your taste.
Ladle the soup into bowls and sprinkle with the fresh basil ribbons. You are ready to eat!
Wednesday, June 20, 2007
BBQ and Lindy-Hop in Beantown
I'm giving you several recipes today as I will be off to Beantown Camp this weekend. The Lindy Hop workshops will feature instructors from across the globe. We'll be dancing our feet off!
Hope your weekend is filled with cook-outs and frisbee!
Hot Onion Barbecue Sauce
1 medium onion, chopped
1/4 cup water
2 Tbsp butter
2 cloves garlic, minced
1/2 cup tomato puree
2 Tablespoons tomato paste
2 Tablespoons cider vinegar
2 teaspoons Tabasco sauce
1 Tablespoon honey
1 teaspoon salt
1 teaspoon dry mustard
In a food processor, puree the onion and 1/4 cup water until completely smooth.
Melt butter in saucepan. Cook onion mixture and garlic 4 minutes. Add remaining
ingredients and bring to boil. Store in a tightly sealed container. Chill until ready to use
Hope your weekend is filled with cook-outs and frisbee!
Hot Onion Barbecue Sauce
1 medium onion, chopped
1/4 cup water
2 Tbsp butter
2 cloves garlic, minced
1/2 cup tomato puree
2 Tablespoons tomato paste
2 Tablespoons cider vinegar
2 teaspoons Tabasco sauce
1 Tablespoon honey
1 teaspoon salt
1 teaspoon dry mustard
In a food processor, puree the onion and 1/4 cup water until completely smooth.
Melt butter in saucepan. Cook onion mixture and garlic 4 minutes. Add remaining
ingredients and bring to boil. Store in a tightly sealed container. Chill until ready to use
Friday, June 8, 2007
Bruschetta and Wedding Plans
Darrin and Serafina are in the thick of it planning their wedding. We were chatting about appetizers and they had decided on bruschetta. This recipe is an easy version that can be adapted to your tongues delight.
Bruschetta
Serve this light and delicious concoction atop bread rounds with a side of garlic oil marinated mozzarella balls. If you are feeling adventurous slice a few large cloves of garlic in half. Toast your bread rounds lightly and rub each one with the moist cut side of a garlic clove. Top with the bruschetta mixture and you've got a taste sensation!
Bruschetta
1 28oz can diced tomatoes
1 T sugar
1 t salt
1 t pepper
1 T dried oregano
2 T dried parsley
4 cloves garlic, minced
3 T olive oil
1 T balsamic vinegar
1/3 c finely chopped vidalia onion
Mix all ingredients together. Chill 2 hours or overnight. Serve cold or let come to room temperature. If you are making this in the summer substitute triple the amount of fresh herbs for the dried. This is also delicious with the addition of fresh basil and chives.
Bruschetta
Serve this light and delicious concoction atop bread rounds with a side of garlic oil marinated mozzarella balls. If you are feeling adventurous slice a few large cloves of garlic in half. Toast your bread rounds lightly and rub each one with the moist cut side of a garlic clove. Top with the bruschetta mixture and you've got a taste sensation!
Bruschetta
1 28oz can diced tomatoes
1 T sugar
1 t salt
1 t pepper
1 T dried oregano
2 T dried parsley
4 cloves garlic, minced
3 T olive oil
1 T balsamic vinegar
1/3 c finely chopped vidalia onion
Mix all ingredients together. Chill 2 hours or overnight. Serve cold or let come to room temperature. If you are making this in the summer substitute triple the amount of fresh herbs for the dried. This is also delicious with the addition of fresh basil and chives.
Wednesday, April 4, 2007
Fresh Salsa and Tortilla Chips
Even as we get ready for tonight's last (hopefully) snowstorm of the year, I am reminded of sunshine and salsa. I was in Rising Tide today talking about cooking on tv. John and I were standing in the produce section and I spied the most beautiful rip red tomatoes. They reminded me of a time when I would make dinners for dozens of friends in my tiny dorm kitchen. We would make a gallon of fresh salsa and scare up some chips. With these two things we were on our way to a fantastic evening picnic. Here's a recipe for fresh salsa that will get your party started on the right foot.
Fresh Salsa
2 large ripe tomatoes, finely diced
1/4 cup sweet onion, finely diced
2 scallions, finely chopped
4 Tablespoons minced fresh cilantro
2 Tablespoons minced fresh parsley
1 large clove garlic, crushed and finely minced
1/2 orange bell pepper, minced (optional)
1/2 red bell pepper, minced (optional)
1 fresh jalapeno pepper, seeded and minced
Pinch of chili flakes or 1/4 teaspoon cayenne pepper
juice of 1 lime
1/4 teaspoon sugar
1/2 teaspoon Salt and a few grinds of black pepper
Combine all ingredients in a non reactive bowl and chill at least 1 hour before serving.
Great with the addition of chopped fresh peaches or mango, more heat from additional jalapenos or black beans and corn.
Fresh Salsa
2 large ripe tomatoes, finely diced
1/4 cup sweet onion, finely diced
2 scallions, finely chopped
4 Tablespoons minced fresh cilantro
2 Tablespoons minced fresh parsley
1 large clove garlic, crushed and finely minced
1/2 orange bell pepper, minced (optional)
1/2 red bell pepper, minced (optional)
1 fresh jalapeno pepper, seeded and minced
Pinch of chili flakes or 1/4 teaspoon cayenne pepper
juice of 1 lime
1/4 teaspoon sugar
1/2 teaspoon Salt and a few grinds of black pepper
Combine all ingredients in a non reactive bowl and chill at least 1 hour before serving.
Great with the addition of chopped fresh peaches or mango, more heat from additional jalapenos or black beans and corn.
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