michael-in-phoenix
Well-known member
LOVE the garnishes; especially the shrimp!
Oy.
Michael
http://thepioneerwoman.com/cooking/2009/06/gazpacho/
Oy.
Michael
http://thepioneerwoman.com/cooking/2009/06/gazpacho/
Absolutely gorgeous and tasty Gazpacho on Pioneer Woman blog. Check it out!
- Thread starter michael-in-phoenix
- Start date
Speaking of PW, we made her Spinach Salad with hot bacon dressing...
While it was very tasty, both L & I ended up with upset stomachs from too much bacon grease/fat.
Typically, when making bacon, I drain off all the grease and save it to the freezer (adding a TBL to home fried potatoes). Then I blot the crisp slices. Then I blot again. It's so blotted and straightened by the time I'm done, it looks like a brown & white stippled bookmark.
This recipe takes all that fat (1/4 C+) and uses it for the dressing and for sauteing the onions and mushrooms.
I'll make the salad again, but will put the grease in the freezer as usual and dress the greens with a honey-mustard dressing instead.
While it was very tasty, both L & I ended up with upset stomachs from too much bacon grease/fat.
Typically, when making bacon, I drain off all the grease and save it to the freezer (adding a TBL to home fried potatoes). Then I blot the crisp slices. Then I blot again. It's so blotted and straightened by the time I'm done, it looks like a brown & white stippled bookmark.
This recipe takes all that fat (1/4 C+) and uses it for the dressing and for sauteing the onions and mushrooms.
I'll make the salad again, but will put the grease in the freezer as usual and dress the greens with a honey-mustard dressing instead.
michael-in-phoenix
Well-known member
Ha! It looks like a laminated bamboo board.
michael-in-phoenix
Well-known member
Gazpacho report: I made a batch tonight.
I used Campbell's Tomato Juice, because I like it better than the tomato-veggie juice blends like V-8.
I used vine-ripened Campari tomatoes. Very ripe and firm!
I like the technique of using the food processor to pulse some of the veggies into the tomato juice.
I only used HALF the sugar called for, and it was massively SWEET! Thank goodness I didn't put both tablespoons in!
I ended up adding another 1/8 cup of red wine vinegar, the juice of 2 fresh lemons and 1 lime to try to cut the sweetness. It's better now, but I will probably omit the sugar next time. If you use really good, ripe tomatoes you probably don't need the sugar.
Michael
I used Campbell's Tomato Juice, because I like it better than the tomato-veggie juice blends like V-8.
I used vine-ripened Campari tomatoes. Very ripe and firm!
I like the technique of using the food processor to pulse some of the veggies into the tomato juice.
I only used HALF the sugar called for, and it was massively SWEET! Thank goodness I didn't put both tablespoons in!
I ended up adding another 1/8 cup of red wine vinegar, the juice of 2 fresh lemons and 1 lime to try to cut the sweetness. It's better now, but I will probably omit the sugar next time. If you use really good, ripe tomatoes you probably don't need the sugar.
Michael
earnie
Well-known member
My Gazpacho
Here is my simple gazpacho. It can be changed or added to.
3 tomatoes (canned if fresh
not avail)
1 small cucumber, peeled,
seeded, & chopped
1/2 onion, chopped
1/2 green pepper, chopped
salt, pepper
1 clove garlic, minced
2 T olive oil
3-4 T red wine vinegar
Make all chopped item a course chop. Mix all together and chill for at least 3 hours. Garnish with avacado, sour cream, dill.
Here is my simple gazpacho. It can be changed or added to.
3 tomatoes (canned if fresh
not avail)
1 small cucumber, peeled,
seeded, & chopped
1/2 onion, chopped
1/2 green pepper, chopped
salt, pepper
1 clove garlic, minced
2 T olive oil
3-4 T red wine vinegar
Make all chopped item a course chop. Mix all together and chill for at least 3 hours. Garnish with avacado, sour cream, dill.
janet-in-nc
Well-known member
I like to add a can of consomme. Gives it a little body as it chills and nice flavor too.
I got that idea from an old NY Times Soup cookbook I have. Of all the recipe's I have made and read I have never heard of sugar in gazpacho. I ditto the Campbell's tomato juice.
I got that idea from an old NY Times Soup cookbook I have. Of all the recipe's I have made and read I have never heard of sugar in gazpacho. I ditto the Campbell's tomato juice.