So, hey, welcome back summer! We’re even supposed to be at about 95 degrees on Friday. Why? WHYYYYYY??? Well, I guess the tomatoes will enjoy the heat. Myself, on the other hand, will not be enjoying it. I may have to resort to eating the leftovers from this cool chicken salad in the basement, with the fan going.
The cucumber gazpacho can easily be doubled. I used our one (so far!) super-large garden cucumber and the soup made two pretty generous bowls. And the salad…the salad was so good! It looks really pretty too, I think these little stuffed leaves would make a great party appetizer. Or you could just eat them down in your basement, trying to stay cool on a too-hot summer/fall day.
Cucumber Gazpacho with Melon
Adapted from a recipe by CuisinArt Resort & Spa; makes 2-4 servings.
1 large cucumber, peeled, seeded, and coarsely chopped
2 green onions (white and green parts), coarsely chopped
1/4 cup chopped cilantro leaves
1/4 cup chopped parsley leaves
1/2 tsp dried dill
1/2 tsp dried mint
1 (1/2-inch) piece fresh ginger, coarsely chopped
1 clove garlic, coarsely chopped
3 tbsp extra-virgin olive oil
1/4 cup plain low-fat yogurt
3/4 tsp kosher . . . → Read More: A Cool Dinner for a Hot Day: Cucumber Gazpacho and Crunchy Chicken Slaw in Endive
This is going to be a very short intro for this recipe. Mainly, because I’m tired but also, because it’s a grilled sandwich and really, is there a lot to say about that? Not really. There’s cheese and it melts, so you know it’s delicious.
The original recipe called for making your own green olive tapanade, but hell, if you want to just buy some, I won’t tell anyone. That’s actually what I did. And the sandwich was still great!
I’m trying to post more but I’m busier for the next couple of months*, so it’s going to be a little difficult. I will (hopefully) get my French Fridays with Dorie post up on…Friday!
Anyway, here’s some spiced carrots, goat cheese, arugula, green olives and mozzarella. Mmmm!
Grilled Moroccan Carrot and Goat Cheese Sandwiches
adapted from Gourmet Magazine
1 tbsp sugar
1/2 tbsp fresh lemon juice
1 tsp sweet paprika
1/2 tsp ground cumin
1/4 tsp cinnamon
pinch cayenne pepper
1/2 tsp salt
2 tbsp olive oil
4 medium carrots
4 slices good-quality sandwich bread
2 tbsp store bought (or homemade) green olive tapanade
a handful of arugula or spinach leaves
2 oz soft mild goat cheese
2 slices mozzarella cheese
Olive Oil for grilling
Whisk together sugar, lemon juice, spices, salt, . . . → Read More: Grilled Moroccan Carrot and Goat Cheese Sandwiches
While growing up, a tuna melt was one of my go-to, out to eat meals. Through the years, I’ve been guilty of mixing up some tuna salad, slathering it on an English muffin and melting copious amounts of cheddar cheese on it and calling it dinner. Bonus: A pretty quick dinner at that! Now, while that version is still pretty tasty, it’s not the healthiest dinner (hence the guilty).
Lately, I’ve tried to stick to my tuna melt roots but I’ve also tried to lighten it up a bit. It started by adding greens and just a touch of mayo. Now, I’ve come across this recipe that actually convinced me to give up the melted cheddar. I know! Crazy talk!
But, this version was really very good. So maybe give it a try next time you have a hankerin’ for a tuna melt. You can always add more feta…I won’t tell anyone.
Also, just as a note: without the mayo and the cheese, there’s not a lot of “glue” here to hold all of the toppings on the bread. So, don’t be surprised if it gets a tad messy.
Mediterranean Tuna Melt
Adapted from a recipe . . . → Read More: Mediterranean Tuna Melt
Oh! My! Another French Fridays with Dorie that includes red meat. Hooray! This was…wow. I loved it! And I am not a big-big-big burger fan, normally 3-4 burgers a year at Cafe Castagna, and I’m good to go. But, that may have to change.
Notes/Things I Learned:
1. I made a half recipe. I think I didn’t quite halve the tasty what-nots (sundried tomatoes, pickles, capers, herbs) right, as my burgers fell apart a bit. But after I flipped them, they seemed to hold together okay.
2. I toasted my buns and added some Parmesan there. I melted some Reserve, Extra Sharp Tillamook Cheddar on top because that’s how I roll.
3. Beaujolais is good chilled.
4. My red onion was large. I added about 1/4 cup Balsamic Vinegar and 2 tbsp sugar to the onion while simmering because I didn’t quite trust the water and butter to make the onion marmalade-y. Also, instead of coriander, I added 1/2 tsp dried thyme. The onion marmalade turned out delicious!
5. I added a bunch of arugula to each bun, topped with the onion marmalade.
6. There was no garlic in this meal. I can’t believe I didn’t add any in. . . . → Read More: FFwD: Cafe Salle Pleyel Hamburger
I’ve wanted to make this Tomato Jam and sandwich for awhile now. Ever since I first read about it on Salon.com: The greatest off-season BLT on earth. Which was, uh, I guess just earlier in the month. It seems like it was longer. Okay, well, anyway, I made the jam and the sandwich! It’s really good. I even specifically bought bacon just to make this sandwich.
For the jam, I went to the store and bought some ‘not quite tomato season anymore’ looking romas. Worked perfectly here.
Cutty’s Tomato Jam
Recipe from Francis Lam, in Salon.com
1 1/2 pounds Roma tomatoes, cored and chopped coarsely
2 tbsp fresh lemon juice
2 tbsp brandy (optional)
1 tsp grated fresh ginger
1 scant cup granulated sugar
1/2 tsp ground cumin
1/4 tsp ground black pepper
1/4 tsp red chile flakes
1 tsp salt
Combine all ingredients in a medium-sized heavy-bottom pot. The original recipes says to use a nonstick pan, but I only have one nonstick skillet. So, I used a regular, heavy-bottom stainless pot. Worked just fine. No sticking or mess or anything.
Cook over medium-high heat until bubbling. Reduce heat to low and gently simmer, stirring occasionally, until mixture is thick and . . . → Read More: Cutty’s BLT Sandwich and Awesome Tomato Jam