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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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TammyM wrote:
> Mmmmmmmmmmmmmmmm. Gazpacho. Panzanella. Ice cold roasted pepper soup > with splashes of Spanish EVOO and sherry vinegar, and maybe a dollop of > yogurt or sour cream stirred in. ANY cold soup, I adore them, especially > boiled dirt chunk soup (beet for the un-rfc-initiated). The ever popular > caprese salad made with fresh buffalo mozz, and tomats/basil from the > garden. I made a big pitcher of borscht about a week and a half ago; I've been consuming it bit by bitever since. (I made it without the dairy component, which I add separately just before serving. So far I've tried buttermilk, yogurt, and sour cream. I think the buttermilk variation is my favorite.) I also made a cold carrot soup two nights ago, but that's almost all gone. I made Deborah Madison's cold tomato soup just over a week ago, and it was fantastic. Tammy, would you please post your recipe for roasted pepper soup? This is the best time of year for salads. Here are a few I've had recently: Thinly slice part of a red onion and put it into the salad bowl along with some red-wine vinegar. Peel, seed, and dice half a cantaloupe and a cucumber and add them to the bowl. Seed a red bell pepper, cut it into quarter-inch squares, and add it. Sprinkle on sea salt, a little bit of cayenne pepper, and a light grinding of black pepper. Drizzle on some extra-virgin olive oil, toss everything around, and it's ready to serve. Thinly slice a couple fennel bulbs crosswise and soak in water with a bit of lime juice. Cut half a pineapple into thin chunks and put them into a salad bowl. Peel and seed a cucumber, then cut it into chunks about the same size as the pineapple chunks; add to the salad bowl. Finely mince a serrano chile and add it to the salad bowl. Shake the water out of the fennel shreds and add to the salad bowl. Sprinkle with salt and freshly-ground black pepper. Pour rice vinegar over the salad, toss well, and allow to sit, tossing occasionally, for at least half an hour (so that it becomes a bit pickled). Lin made last night's salad, which contained mesclun, cucumbers, blackberries, blueberries, and pine nuts. I made the dressing, which was just yogurt, mirin, salt, and pepper. Summer is also the time of year for summer rolls and tostadas. A local taqueria makes a tostada with seviche and octopus that is sublime. But when it comes to the quintessential summer food, I have to agree with those who mentioned BLTs. A BLT on multi-grain toast with homemade mayo, vine-ripened tomato, artisan bacon, and just-picked lettuce is an unparalleled summer experience. Bob |
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Hot summer days... | General Cooking | |||
Hot summer days.. | General Cooking | |||
Hot summer days.. | General Cooking | |||
Hot summer days.. | General Cooking | |||
Hot summer days.. | General Cooking |