June 27, 2013 |
Juicy peaches, fragrant tart berries, soft and silky melon - with such wonderful summer offerings, why not abandon the Fourth of July burger tradition and give these seasonal stars a chance to really shine - in savory dishes. While a simple fruit crisp is a sound strategy for showcasing these bright flavors, summer fruit rises to another level when paired with savory ingredients. From classic prosciutto and melon to a modern take on tacos with pineapple salsa, fruit lends a delicate sweet contrast to salty or spicy, enhancing both, while adding color and pizzazz.
August 9, 2012
You say gazpacho, I say salmorejo . . . On the hunt for gazpacho, we spotted something called salmorejo on the lunch menu at Garces Trading Company. Listed as "chilled tomato soup, with egg yolk and Serrano ham," it sounded a lot like the original item. Turns out, it's a richer, smoother version with a velvety texture, and a soft-pink blush. Chef Gregg Ciprioni takes care to add the sherry vinegar just before serving, to avoid gazpacho's worst flaw - an overly-tangy pucker brought on by dousing it with vinegar too early, before the flavors marry.
August 3, 2012 |
FOR MY MONEY, gazpacho is the king of cold soups. Vichyssoise lovers may beg to differ, preferring their bowls filled with a refined blend of cream, potatoes and leeks. And that's good, don't get me wrong. But when it comes to in-your-face flavor and full-on summer seasonal refreshment, the tomato-based vegetable soup from the Andalusian region of Spain gets my vote. Chilled gazpacho, which is popular in Spain and Portugal, actually comes in three types: red, made with tomatoes and cucumbers, garlic, onion and vinegar; white, which borrows its color from ground almonds and is garnished with grapes; and green, an herb-infused concoction that is sometimes served with shredded lettuce.
August 2, 2012 |
Watermelon Gazpacho 7 plum tomatoes 2 cups watermelon, cubed 1/2 cucumber, peeled and seeded 1 clove garlic 1/2 red Fresno chili 1 tablespoon sherry vinegar 1 teaspoon sugar 3 tablespoons extra-virgin olive oil 1 teaspoon chives, chopped 1/4 cup small cucumber, diced 1/4 cup small red onion, diced 1 tablespoon extra-virgin olive oil Salt, to taste In a blender jar, combine tomatoes, watermelon,...
August 11, 2011 |
After the tables were properly set, the ice water was poured, and everyone was seated, the chef greeted guests and described the lunch prepared for them: Beef lasagna with homemade tomato sauce and grated Parmesan cheese; roasted red peppers with rosemary; green salad with creamy herb vinaigrette; and for dessert, lemon granita. The table captains, outfitted in white chef's jackets, were summoned to carry trays of food and serve it family style. Not exactly the setting or menu you might expect for an urban school cafeteria, but such was the scene at Girard College in North Philadelphia last week, where 260 city kids ages 6 to 17 were having lunch at a camp program.
August 19, 2010 |
PARIS - There's a reason the cucumber is the star of its own cliche. Slender and elegant, bumpy or smooth-skinned, cucumbers really do have a cooling effect on the body, which is why they're perfect in summer salads, soups, and sides. Part of the gourd family, which includes watermelon, zucchini, pumpkin, and squash, cukes have a great nutritional profile: They're low-cal (just 13 per cup), and contain Vitamins C and A, as well as potassium, magnesium, folate, dietary fiber, and the mineral silica.
August 12, 2010
Shore dining heads inland at the Virginia Hotel (25 Jackson St., Cape May, N.J., 800-732-4236) with special two-night culinary packages. The Farm To Table Epicurean starts at $502 (for two people, through Oct. 31) and includes a trip to Cape Resorts Group's Beach Plum Farm with Executive Chef Lucas Manteca to pick out produce for dinner. The Ebbitt Room Dinner package starts at $476 (through Dec. 30) and includes a $110 voucher for the hotel's Ebbitt Room restaurant, with its locally sourced menu.
August 12, 2010 |
Fresh salmon, cucumbers, and tomatoes make a soothing soup supper. Gazpacho is a Spanish soup served at room temperature or chilled. Adding freshly cooked salmon creates a one-dish meal. The secret to the rich flavor of this dinner is that the salmon is cooked for just a few minutes. It may be a little red in the center when it is removed from the skillet, but it will continue to cook in its own heat. Salmon Gazpacho 1. Heat a nonstick skillet over medium-high heat.
July 15, 2010 |
The rubber gasket was split in half on my Braun blender Sunday afternoon (as Spain was winning its first World Cup), and still I soldiered on - whizzing yet another batch of Louisa Shafia's watermelon gazpacho. I've made it four times now, in less than four weeks - serving it for dinner on our porch, gifting it to the in-laws in Cleveland, making it in a leaky Cuisinart in Oneonta, N.Y., showing my grandson, Sebastian, (now 11) that you can "cook" amazing soup without turning on the stove.