The journey begins with a fork ...
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The journey begins with a fork ...
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August 2008...
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**************************************************************************** May 2008 Pen & Fork Newsletter...The journey begins with a fork… ****************************************************************************
Maple Barbecue Sauce
This recipe is from The Cool Mountain Cookbook. It's an easy, no cook sauce originally paired with a grilled tenderloin that's slathered with this sweet, maple sauce and rolled in toasted pecans. It's also good slathered on chicken, burgers, hotdogs -- pretty much any meat destined for the grill.
Makes 2 1/2 cups
1 cup ketchup 1 small yellow onion, peeled and quartered 1/2 cup Worcestershire sauce 1/2 cup light brown sugar 1/2 cup white wine vinegar 2 teaspoons dry mustard 3/4 teaspoon Tabasco 2 tablespoons maple syrup
1. Put all ingredients (ketchup through syrup) in a food processor and process until mostly smooth. Cover and refrigerate until needed. You can make this up to 3 days before.
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**************************************************************************** April 2008 Pen & Fork Newsletter...The journey begins with a fork… ****************************************************************************
Do you know how restaurants sear steaks with butter without burning the butter? Or how blackened fish or chicken tastes buttery but not burnt? Spicy, yes, but not that bitter burnt taste.
Restaurants make clarified butter, which simply means they remove the milk solids naturally found in butter. The resulting liquid is clear and golden, and less susceptible to burning over high heat.
If you have access to an Indian grocery store, you can purchase clarified butter in a jar. It's called Ghee. After opening, it will keep in the refrigerator about 3 months.
If you want to make your own, follow these steps.
Clarifying Butter
Makes about 3/4 cup
Place 1/2 pound butter (2 sticks) in a saucepan over medium high heat. Bring butter to a rolling boil, and reduce heat to medium, skimming any foam. Boil for about a minute and then remove from heat. After a couple minutes rest, the milk solids will settle on the bottom and you can pour off the clear golden butterfat. Pour slowly so that you don't disturb the milk solids. It helps to strain the clarified butter by pouring it through a strainer lined with dampened cheese cloth. ****************************************************************************
**************************************************************************** March 2008 Pen & Fork Newsletter...The journey begins with a fork… ****************************************************************************
My dog walking partner mentioned that she loves grits and I was surprised. She's from Minnesota. I thought grits were decidedly Southern. She looked at me and said, "Gwen, anyone can love grits." Touche! Here is a recipe from Par Fork! The Golf Resort Cookbook. Top with some cooked shrimp and you've got a hearty meal.
Prosciutto & Romano Cheese Grits
Serves 6
3 cups chicken stock 3/4 cup course ground grits 1/2 cup heavy cream 1/4 cup grated Romano cheese 1/4 cup grated Parmesan cheese 1 teaspoon olive oil 1 tablespoon minced shallots 1 teaspoon minced garlic 1/4 pound thinly sliced prosciutto, chopped 1 tablespoon fresh thyme leaves Freshly ground white ground pepper
1. Bring the chicken stock to a boil in a saucepan. Whisk in the grits and cream until smooth, and then turn the heat to low and cover. Cook, stirring occasionally, until all the liquid is absorbed and grits are creamy, 10 minutes or less. Stir in cheese. Keep warm.
2. Heat olive oil in a skillet over medium heat. Add shallots and garlic. Cook, stirring once, until shallots are soft, about a minute. Mix in prosciutto and thyme. Stir mixture into hot grits. Season with freshly ground white pepper.
**************************************************************************** **************************************************************************** January/February 2008 Pen & Fork Newsletter...The journey begins with a fork… ****************************************************************************
Warm, spicy, toe-tingling pancakes... for the love of your life.... enjoy...
Molasses Spiced
Pancakes Makes
12 (4-inch pancakes)
1
cup all-purpose flour 1
cup whole wheat flour 1
tablespoon baking powder 1
tablespoon ground ginger 2
teaspoons ground cinnamon 1 teaspoon ground allspice 1/2 teaspoon ground cardamom 1
teaspoon kosher salt 2
eggs, separated 2
tablespoons molasses 2-1/4
cups milk (whole or 2%)
Garnish: Warm
maple syrup Sweetened
whipped cream
**************************************************************************** December 2007 Pen & Fork Newsletter...The journey begins with a fork… ****************************************************************************
Hazelnut Spaghetti Squash
This recipe is adapted from The Cool Mountain Cookbook. Spaghetti squash only looks intimidating. It's really quite easy to work with. Take a large chef's knife and stick the tip in the center. Apply lots of pressure, and split the squash in half lengthwise. It's really easy. Once you roast the squash, there are lots of ways to prepare it, including this sweet interpretation. You could also just sauté it in butter and sprinkle with fresh herbs.
6 servings
1 large (about 3 pounds) spaghetti squash 1 tablespoon hazelnut oil 1 tablespoon butter 2 tablespoons hazelnut liqueur 2 tablespoons light brown sugar
**************************************************************************** November 2007 Pen & Fork Newsletter...The journey begins with a fork… ****************************************************************************
Honey & Goat Cheese Crostinis
My sister-in-law, Tish, turned me on to these sweet, savory bites. In fig season, she also tops the crostini with a wedge of a fresh fig. It's hard to beat. A little slice of prosciutto wouldn't hurt either. If you can find both a local soft goat cheese and a local artisan honey, all the better. I do this a little differently than she does, but it still tastes great. Look for goat cheese that comes in a round log, about 2 inches or so in diameter.
Serves 10-12
1 skinny baguette 2 tablespoons olive oil 8 ounces goat cheese (in log form) 1/2 tablespoons honey Handful of red, seedless grapes, sliced in half
1. Heat the oven to 400° F.
2. Cut baguette into 1/2 inch thick slices, crosswise. Brush with olive oil and toast until lightly brown, about 5 to 7 minutes. Meanwhile, cut the log of goat cheese into 1/4 inch rounds.
3. Remove from oven and top with a goat cheese round. Place a grape half on top and drizzle each piece with about 1 teaspoon of honey.
4. Return crostinis to oven and bake until hot, about 5 to 7 minutes. If bread starts to get too crispy, remove from oven. Drizzle with a little more honey and serve.
**************************************************************************** September/October 2007 Pen & Fork Newsletter...The journey begins with a fork… ****************************************************************************
Southwestern Scalloped Sweet Potatoes
I love these sweet potatoes. If you really want to ramp up the southwestern flavor, replace the canned diced green chiles with 2 roasted, peeled and chopped poblano peppers, and stir in a half a teaspoon of ground cumin. I also love these the next day, when they really firm up nicely. Be sure to completely cool the dish (place in a shallow pan of ice water) before wrapping and storing in the fridge. Just reheat in a 300 degree oven until heated all the way through... about 20 to 30 minutes).
Serves 6-8
3 pounds sweet potatoes, peeled 2 (4-ounce) cans diced green chiles, drained 2 cups shredded Monterrey Jack cheese 1/2 cup grated Parmesan 1/2 teaspoon cayenne 1/2 teaspoon salt 1 cup heavy cream 1 tablespoon butter, cut into tiny chunks 3/4 cup crushed blue corn tortilla chips (about 18-20 chips)
1. Heat the oven to 350° F.
2. Cut potatoes into 1/4-inch rounds. Grease a 9 X 13-inch inch baking dish. Layer the bottom with 1/2 of the potatoes, overlapping to cover any holes.
3. Sprinkle 1/2 the chiles evenly over the potatoes, half the Monterrey Jack cheese and half the Parmesan cheese. Repeat once more with potatoes, chiles, and cheeses.
4. Stir the cayenne and salt into the cream and pour over the potatoes. Dot with butter chunks and cover with foil. Bake 45-50 minutes, until potatoes are tender.
5. Uncover and sprinkle tortilla chips evenly over top. Return to oven, uncovered and bake an additional 10 minutes, until hot and bubbly. Remove and cool about 10 minutes before serving.
**************************************************************************** July/Aug 2007 Pen & Fork Newsletter...The journey begins with a fork… ****************************************************************************
Mom's Salmon Patties
Sometimes you crave something simple from your Mom's kitchen. Salmon patties were a staple in our household when we were growing up. I didn't like them that much, but covered in ketchup, they weren't too bad.
Somehow Mom's salmon patties come up in a conversation with my older brother and now I can't stop thinking about them, so I send a text to my younger brother, as he makes them for his kids. Are there onions in them, I ask? The answer is no -- he can't vary from the original because he makes them to remind his kids of their grandma.
I made them to remember her, too. And they're just fine without ketchup.
Makes 4 (3-inch) patties
1 (15 oz) can red salmon 2 tablespoons of flour 1 large egg, lightly beaten 1/2 teaspoon freshly ground black pepper 1/3 cup yellow cornmeal 1/2 teaspoon lemon pepper (optional) Olive or Canola oil for frying
**************************************************************************** May/Jun 2007 Pen & Fork Newsletter...The journey begins with a fork… ****************************************************************************
Smoky Grilled Corn
One of the best things about summer is all the fresh produce, including one of my favorite vegetables, corn. I never buy corn during the rest of the year because if it isn't summer, it isn't time for corn. Here's one way I like to celebrate the bounty of summer corn.
Serves 4
4 large ears fresh corn 3 tablespoons softened butter 1 tablespoon smoked paprika 1 teaspoon ground cumin 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper
*I place the ears in a large bowl before slicing so kernels don't fly all over the kitchen counter.
**************************************************************************** April 2007 Pen & Fork Newsletter...The journey begins with a fork… ****************************************************************************
Strawberry Basil Compote
I developed this recipe to serve with the Lemon Poppy Seed Mini-cakes, but you could use it on most cakes, especially pound cake or toasted angel food cake. The basil notes are subtle, so if you really want to taste basil, add a few more sprigs, or thinly slices some basil leaves to add as a garnish.
Makes 2-1/2 cups
1 pound frozen unsweetened strawberries, thawed 1/4 cup sugar 4 sprigs fresh basil (with about 5-7 leaves on each stem) 2 tablespoons Grand Marnier or other liqueur 1 tablespoon fresh lemon juice 1 pound sliced or chopped fresh strawberries
**************************************************************************** March 2007 Pen & Fork Newsletter...The journey begins with a fork… ****************************************************************************
Pineapple Avocado Salsa
The sweet tart tang of a fresh pineapple is a perfect yin to the buttery yang of a ripe avocado. Make this to serve as a dip with blue corn chips, or as a topping to grilled fish or chicken.
If you don't know what to do with the rest of the pineapple, I've listed a couple ideas below the recipe. You can substitute canned pineapple if you can't get fresh.
Makes 2 cups
1/4 of a fresh, ripe pineapple, peeled and diced 1 ripe avocado, peeled and diced 1 red bell pepper, seeded and diced 1/4 cup diced red onion 1 jalapeno, minced (seeded if you don’t want the heat) 1/2 teaspoon minced garlic 2 tablespoons roughly chopped cilantro 2 tablespoons finely chopped mint Juice of 1 lime Kosher salt and pepper to taste
Toss all ingredients in a large bowl. Taste and adjust seasonings with more lime juice if desired. Keeps several hours, and it’s best to make it at least 30 minutes to allow the flavors to blend.
Ideas for leftover pineapple:
**************************************************************************** December 2006 Pen & Fork Newsletter...The journey begins with a fork… ****************************************************************************
Cranberry Orange Pie
More like a pandowdy or cobbler than pie, this recipe is a jazzed up version of the Cranberry Pie in The Cool Mountain Cookbook. I added orange flavors and walnuts, and the result is a rich, warm dessert perfect for the holidays and into the winter months. It is “easy as pie” to put together, and frankly, it’s easier than making a pie. Pair it with vanilla ice cream or whipped cream.
12 servings
1 cup dried cranberries 1/4 cup Grand Marnier Zest of 2 oranges 2 teaspoons butter 1 (12 oz.) package fresh cranberries (or thawed if frozen) 1/2 cup sugar 1 cup chopped walnuts 1-1/2 cups sugar 1-1/2 cups flour 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 3 eggs 3/4 cup melted butter 2/3 cup melted shortening
1. Heat oven to 325°. Place the dried cranberries in a small saucepan and stir in the Grand Marnier. Turn heat to medium high and bring just to a boil. Turn of heat and stir in orange zest. Set aside to cool.
2. Butter a 9 X 13 inch glass or ceramic baking pan. Spread fresh cranberries over the bottom. Sprinkle dried cranberries all over the top. Sprinkle with 1/2 cup sugar and then top with walnuts.
3. Whisk the sugar, flour, salt and spices together in a medium bowl. Whisk eggs together in a large bowl until smooth.
4. Pour the sugar/flour mixture over the eggs and stir a couple times, and then pour in the melted butter and shortening, whisking just until smooth. Pour batter over cranberries.
5. Bake until edges are deep golden brown, the center is golden brown and entire top looks crusty, about 1 hour. Serve warm or cold.
**************************************************************************** November 2006 Pen & Fork Newsletter...The journey begins with a fork… ****************************************************************************
Southwestern Turkey Soup
If you have any leftover turkey, here's a soup recipe for you. If you want, add a can of rinsed pinto beans to the pot along with the corn and tomatoes. If you’re so sick of turkey you can’t even think about eating it again, make this soup, chill it, and then freeze for the coming long dark winter nights. I hope you have a delicious Thanksgiving meal shared with family and friends. (And I also hope those friends and family will clean up for you, too.)
Serves 6
1 tablespoon butter 1-1/2 cups chopped onion (about 1 medium) 1 tablespoon minced garlic 2 cups frozen corn kernels 1 (15 oz. can) diced tomatoes (try fire-roasted from Muir Glen) 1 fresh jalapeno seeded and minced (or 1 to 2 teaspoons minced pickled jalapeno slices) 2 (4-oz.) cans or 1 (7-oz.) can chopped mild green chiles 1-1/2 tablespoons chile powder 1 tablespoon cumin 2 teaspoons Mexican oregano 1/4 teaspoon ground black pepper 6 cups chicken stock 3 cups chopped (or shredded) cooked turkey 1/4 cup chopped cilantro
3 tablespoons cornstarch 2 tablespoons cold water
Garnish (optional): 2 cups fried thin tortilla strips 3 large avocados, peeled and chopped 1/2 cup sour cream
1. Melt butter in a stockpot over medium heat. Stir in onions and cook 2 minutes, stirring occasionally. Stir in garlic. Cook, stirring frequently, until onions are soft, about 2 to 3 more minutes.
2. Stir in corn, tomatoes, jalapeno, green chiles, and spices, cooking another minute or so.
3. Stir in chicken stock. Increase heat to medium-high and bring to a boil. Reduce heat and simmer for 15 minutes. Stir in turkey and cilantro. Increase heat to bring to a boil. Whisk cornstarch and water together. Whisk into boiling soup. Reduce heat and simmer for 5 to 10 minutes. Taste and season with salt if needed.
4. Ladle into warm soup bowls. Garnish with fried tortilla strips, avocado chunks, and a tablespoon of sour cream.
**************************************************************************** October 2006 Pen & Fork Newsletter...The journey begins with a fork… **************************************************************************** Crispy Wild Rice & Sweet Potato Cakes
These savory cakes are crunchy, and full of flavor. I'm wondering if the benefit of wild rice and sweet potatoes will offset the fact that they are fried?
Serves 6
Makes 10 (4-inch) savory cakes
1 pound russet potatoes 3/4 pound sweet potatoes 1/2 medium sweet onion 1 cup cooked wild rice (about 1/3 cup uncooked) 1/2 cup panko or other dried bread crumbs 1/4 cup minced chives (about 1/2 bunch) 3 eggs 1-1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon nutmeg Vegetable oil for frying
1. Peel and shred potatoes and sweet onion. A food processor makes this quick and easy. Transfer to a large mixing bowl and stir in cooked rice, panko and chives.
2. Beat eggs with salt, nutmeg, and pepper. Pour over potato mixture and toss until combined. Cover and place in the refrigerator until well chilled.
3. Pour enough oil in a large (12-inch) skillet to generously cover the bottom. Heat over medium heat until hot, but not smoking.
4. Scoop about 1/3 cup of potato mixture into hot oil (a #12 ice cream scoop is 1/3 cup). Cook 3 at a time, careful to not overcrowd the pan.
5. Flatten tops with a spatula, and cook until golden brown on the bottom, about 4 to 5 minutes. Carefully turn over and brown the other side, about 3 minutes more.
6. Remove cakes to a baking sheet or rack lined with paper towels, blot both sides, and then place on another sheet pan and keep warm in a 200°F oven while you finish the rest, adding more oil as necessary.
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**************************************************************************** August/September 2006 Pen & Fork Newsletter...The journey begins with a fork… **************************************************************************** Featured Recipe: Fresh Peach & Gorgonzola Bruschetta
The peaches and nectarines in our markets are just gorgeous now. Pick one up and take a whiff. If you swoon from the heady peach perfume and it gives just slightly to the touch, buy it.
This recipe, adapted from Jeanette Nuss's "Bistro Cooking with Jeanette" cookbook, is an original twist that celebrates the summer harvest. Jeanette says you can substitute any seasonal fruit, and fresh figs are another favorite of hers. She even uses garden-fresh tomatoes instead of peaches for a more classic version.
"Bistro Cooking with Jeanette" is a delightful collection of recipes Jeanette has perfected during her 30-year culinary career as a cooking teacher and caterer in Northern California. Jeanette now leads culinary tours throughout Europe. I'll be sharing information on her tours on my website in September.
In the meantime, visit www.bistrocookbook.com or Amazon.com to check out this photographed-packed book.
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Fresh Peach & Gorgonzola Bruschetta
Serves 6
• 6 ounces Gorgonzola cheese, crumbled • 2 tablespoons extra virgin olive oil • 6 slices French bread or baguette, cut 1/2-inch thick • 2 large ripe fresh peaches (or nectarines), washed but unpeeled • Several small fresh basil leaves
1. Place Gorgonzola cheese and olive oil in a food processor and process until smooth. Spread the mixture on the slices of bread.
2. Cut peaches in half. Separate each peach from its pit by gently twisting the haves in opposite directions.
3. Slice peaches vertically into thin, 1/4-inch slices.
4. Place 4 slices of peaches on each piece of the prepared sliced bread. Garnish with hand-torn fresh basil leaves.
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**************************************************************************** July 2006 Pen & Fork Newsletter...The journey begins with a fork… ****************************************************************************
Featured Recipe: Chilled Lemon Ginger Carrot Soup
So I just added some ginger and turned it into a healthy, thick and creamy soup. The garnishes are optional but really take it to an explosive flavor level.
If you want to make it more substantial, top it with some chilled cooked shrimp or lump crabmeat.
**************************************************************************** Chilled Lemon Ginger Carrot Soup
Serves 4
• 2 tablespoons butter • 1/2 cup chopped onion • 1 pound carrots, peeled, and chopped into 1/2" pieces • 1 generous tablespoon fresh grated ginger • Zest of 1 lemon • 2 (14 oz.) cans low sodium chicken broth • Juice of 1 lemon • 1/8 teaspoon cayenne • Salt to taste Garnish (optional): • 2 teaspoons minced fresh chives • 2 teaspoons chopped candied ginger
1. Melt butter in a soup pot over medium heat. Stir in onions and cook, stirring occasionally until soft, about 2 minutes. Stir in carrots, ginger and lemon zest.
2. Cook an addition 2 to 3 minutes, stirring frequently to coat carrots with the butter and evenly distribute the ginger and zest.
3. Pour in chicken broth and bring to a boil over high heat. Reduce heat to a good simmer and cook until carrots are fork tender, about 20 minutes.
4. Puree soup in a blender until smooth. (CAUTION: Hot liquid shoots straight up in a blender so do not fill more than half full, unless you have a Vita Mix with variable speed, which can handle the whole amount.)
5. Pour soup into a bowl and whisk in lemon juice and cayenne. Taste, and add salt if desired.
6. Chill soup in an ice bath and refrigerate until completely chilled. May be prepared the day before.
7. To serve, ladle about a cup of soup in chilled soup bowls or cups. Garnish with a sprinkling of chives and candied ginger, about a half teaspoon each for each serving.
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**************************************************************************** June 2006 Pen & Fork Newsletter...The journey begins with a fork…
**************************************************************************** Featured Recipe: Juicy Turkey Burgers
No, it's not an oxymoron...you really can make turkey burgers that are moist, juicy, and full of savory flavors.
We don’t eat much red meat around here anymore, but I can’t give up grilled burgers. So I came up with this recipe for turkey burgers.
Two keys to keeping it juicy...
First: the addition of bread crumbs -- not enough to make it noticeable, but just enough to help hold in the moisture.
Second: don't over cook the burgers. Poultry is supposed to be cooked to an internal temperature of 165º F. I cook mine to just about 160º F. While they rest, they continue cooking a bit.
My favorite toppings are ripe tomato slices, thinly sliced avocado, and a whisper of super-thin red onion slices.
I also brush the buns with a little olive oil and throw them on the grill for just a minute after grilling the burgers.
See you at the grill! ****************************************************************************
Juicy Turkey Burgers
Makes 4 burgers
1-1/2 pounds ground turkey (not extra lean) 1/2 cup plain bread crumbs 1/2 cup grated Parmesan cheese 1/4 cup finely crumbled feta cheese 1/4 cup finely chopped red onion 1/4 cup (lightly packed) chopped fresh herbs (I like parsley & oregano) 2 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper
1. Place all the ingredients in a large bowl and mix with your hands until well combined. (Wear kitchen gloves if you want to keep your hands clean.)
2. Divide mixture into 4 even parts. Roll each part into a ball, and then flatten into a patty, about 3/4-inch thick. Chill until ready to grill.
3. Heat a grill to medium-high heat (375º F.) Lightly oil the grill to keep burgers from sticking. When hot, grill burgers for about 5 minutes. Turn and grill other side until just done, about 4 or 5 more minutes, just until they are no longer pink but still juicy.
4. Remove from grill and rest, covered, about 5 minutes.
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**************************************************************************** May 2006 Pen & Fork Newsletter...The journey begins with a fork…
**************************************************************************** Featured Recipe: Macadamia Nut & Ginger Streusel Topping
If one more banana falls on me when I open the freezer door, I’m going to get hurt. It’s time to make something. Ice cream? That doesn’t solve my freezer space problem. Banana bread? That’ll use up at least half my stash.
I freeze bananas, unpeeled, when they are really, really ripe, almost black. No one would ever consider eating a past-its-prime banana, but I can’t bring myself to throw it away, even if it only cost $0.19.
You probably have a favorite banana bread recipe, but if not, try the Banana Coconut Bread from The Cool Mountain Cookbook. I concocted this streusel topping to jazz up the already incredibly moist bread.
The coconut made me think of Hawaii, and that made me think of macadamia nuts. Instead of the traditional cinnamon, I used crystallized ginger for spicy kick. I made muffins instead of a loaf. Most quick bread recipes transform into muffins with only one adjustment — less baking time.
Now I’m thinking I need to develop a bread pudding recipe using the leftover muffins — if there are any. ****************************************************************************
Macadamia Nut & Ginger Streusel Topping
Makes enough for 12 muffins
1/2 cup toasted macadamia nuts 3 tablespoons flour 1/4 cup dark brown sugar 2 tablespoons chopped crystallized ginger 2 tablespoons cold butter, cut into chunks
1. Place macadamia nuts and flour in a small food processor. Process until nuts are coarsely ground.
2. Place remaining ingredients on top of nut mixture and pulse a few times. It should be crumbly. Refrigerate for at least 15 minutes, or make in advance and freeze. Sprinkle about a tablespoon of streusel on top of each muffin before baking.
If you don’t have a small food processor: 1. Put the nuts and flour in a sealable plastic bag and pound with a mallet. 2. Transfer to a small bowl, and stir in the brown sugar. 3. Finely chop the ginger with a knife and stir into the nut mixture. 4. Place butter chunks on top, and work mixture with your hands to incorporate the butter.
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***************************************************************** April 2006 Pen & Fork Newsletter...The journey begins with a fork…
***************************************************************** Featured Recipe: Lemon Mint Vinaigrette
My mint is exploding out of the garden now, and it made me think of two more Moroccan flavors: lemon and mint.
This tangy vinaigrette is great on a green salad, but it's fantastic on fruit salad. I drizzled a little on some sliced melons and grapes, and loved how the mint really enhanced the ripe melons. You could also marinate chicken in the vinaigrette and then grill it and serve the rest tossed with a salad.
(NOTE: Discard any marinade used to soak the chicken or any other protein to avoid food poisoning. This recipe makes enough to divide between a salad and use as a marinade.)
Makes 3/4 cup
Zest of 1 lemon Juice of 2 lemons (about 1/4 cup) 2 tablespoons chopped fresh mint leaves 1 tablespoon honey (I used a citrus honey) Pinch of salt and freshly ground pepper 1/2 cup mild olive oil (Extra Virgin Olive oil is too strong for this vinaigrette)
1. Place all the ingredients (except the oil) in a blender and puree until smooth.
2. With the motor running, slowly drizzle in the oil, and blend until smooth (you’ll see tiny mint flecks).
3. Taste and adjust with salt and/or pepper if necessary. It will keep for a week, refrigerated.
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It was 113 degrees here yesterday. There is
nothing more refreshing than a chilly soup on a hot day. I got the idea for this
soup from a recipe in The Great Ranch Cookbook: a side dish of lemon carrots.
Perfect, I thought.