International Food Blogger Conference 2012 Portland

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Dining al Fresco on the 4th of July

By mlb, on July 6th, 2007%

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Today is mostly pictures. Okay, there is also a really good peach-tomato gazpacho recipe from Gourmet magazine. On the fourth, as mentioned yesterday, we grilled, ate and hung out in the backyard enjoying the cool breeze. It was a very nice time.

grill
Getting the grill going

grill
jwa tends to the burgers

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The end result — cheeseburgers (Tillamook cheddar) and some last minute vegetable rosemary skewers — we have a huge rosemary bush out front that is very handy in situations like this…

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jwa assembles his burger empire

Enough with the burgers, let’s get to the gazpacho!

Peach & Tomato Gazpacho
1 1/2 lb tomatoes, chopped (4 cups)
1 lb peaches, pitted and chopped (2 cups)
1/4 cup crushed ice
1 medium shallot, peeled & chopped
2 tbsp olive oil
1 1/2 tbsp white-wine vinegar
1 tbsp chopped fresh tarragon
1 tsp salt
1/2 tsp black pepper

Purée two thirds of tomatoes and . . . → Read More: Dining al Fresco on the 4th of July

4 comments   Beef, Grilling, Herbs, Recipes, Red Meat...Grrrr!, Soups & Stews, Summer, Vegetables

A Cool & Tasty Treat: Basil Ice Cream

By mlb, on July 4th, 2007%

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For the fourth we grilled burgers and I made potato salad and peach/tomato gazpacho. I’ll post the gazpacho tomorrow. But today? It’s the ice cream.

I picked some basil from the garden and whipped a batch up. The basil flavor is very subtle so I also added a bit of vanilla. The steeping and the blending gives it a pretty, pale green color. The end result is an ice cream that was really pretty good!

I forgot to make it the night before, my typical practice, so I stored the pre-frozen custard in the freezer for about 45 minutes to chill it enough to load in my ice cream maker.

Basil Ice Cream
Recipe from Gourmet magazine
2 cups whole milk
3 tbsp chopped fresh basil
1/2 cup sugar
4 large egg yolks
1/2 cup well-chilled heavy cream
1/2 tsp vanilla

basil

Bring milk, basil, 1/4 cup sugar, and a pinch of salt to a boil in . . . → Read More: A Cool & Tasty Treat: Basil Ice Cream

7 comments   Dessert, Herbs, Recipes, Summer

It’s Hot Again: Time for Zucchini Gazpacho (and a Dinner Out)

By mlb, on July 1st, 2007%

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We had a nice stretch of cool, 60′s to 70′s weather recently. That appears to be over. Hello, gazpacho! I recently got the new La Cucina Italiana magazine and found quite a few recipes in there that I wanted to try out. This is the first one. I think the second one will be fig and cocoa smoothie.

Anyway, back to the gazpacho — I really liked it. So did jwa. I have another recipe for a peach and tomato gazpacho and also a lima bean gazpacho. So there hot weather, I am ready for you.

Zucchini Gazpacho
1 big zucchini
2 yellow tomatoes
1/2 green bell pepper
1 small sweet onion, chopped into quarters
2 cloves garlic
2 slices white bread, crusts removed
1/4 cup extra virgin olive oil
Tabasco
salt
pepper
3 tbsp parsley, chopped
juice of 1/2 an orange
extra olive oil for drizzling

gaz1

Blend the zucchini, tomatoes, onion quarters, bell pepper, olive oil and garlic in . . . → Read More: It’s Hot Again: Time for Zucchini Gazpacho (and a Dinner Out)

6 comments   NW Portland, Recipes, Restaurants, Soups & Stews, Spanish, Summer, Vegetables, Vegetarian
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