Low-Cal But Still Lovely
This is a super refreshing low-cal soup which is easy to make and great to keep in the fridge for a snack. If you want a little more yogurt flavor, use fat-free Greek yogurt.
Ingredients
1 quart (4 cups) plain nonfat yogurt
1 cup chicken stock
1 cup water
1 lb English cucumber, peeled, seeded and chopped fine
1 cup dill, chopped
1/4 cup chopped fresh mint leaves
1 tablespoon lemon juice
1 tablespoon rice wine vinegar
1 tsp salt
1/4 teaspoon cumin
a few grinds of fresh black pepper
Procedure
In a large bowl, whisk room temperature stock into the yogurt. Take 1 cup of this mixture and put in blender with about 1 cup of chopped cucumber and blend 'till smooth. Now add this mixture back to the rest of yogurt mixture. Add the chopped cucumber, dill, cumin and mint and mix well. Season with salt, pepper, lemon juice to your taste. Chill at least 2 hours and then enjoy! This makes 6 servings.
Welcome!
Each week host Stacy Pearl and one of her many marvelous Guest Hosts present Mouth of Wonder, a half hour of topical, fast-paced, humorous banter with lots of solid cooking advice thrown in, a variety of segments, and some great musical introductions. The segments include:
- the Seasonal Recipe of the Week
- Altitude Adjustment, the high-altitude baking section
- Ask Rula
- The Refreshing Beverage of the Week
- Recipes that are Lo-Cal, but Still Lovely
- Stacy's Cookbook Corner
- The Excellent Ingredient of the Week
The Southwestern food scene
has never been so entertaining!
Saturday, July 24, 2010
Gaston 76
Refreshing Beverage of the Week
You know I love Lillet — that French aperitif, which is both bitter and sweet and great simply on the rocks with a twist of orange. But there is so much more you can do! Monica my computer guru, my link to the future, and my good friend sent me this recipe for a fascinating beverage, which combines Lillet with fresh tarragon and cucumber, so of course I had to try it, and so should you! It’s called the Gaston 76.
Ingredients
1 bottle Lillet infused with 10 sprigs of tarragon for 24 hours
1 English cucumber, chopped into 1/2 inch cubes
1 slice lemon
Procedure
Layer a 9 ounce rocks glass with cucumbers, top with lemon wheel, then fill with 1 serving of Lillet. Drink up!
You know I love Lillet — that French aperitif, which is both bitter and sweet and great simply on the rocks with a twist of orange. But there is so much more you can do! Monica my computer guru, my link to the future, and my good friend sent me this recipe for a fascinating beverage, which combines Lillet with fresh tarragon and cucumber, so of course I had to try it, and so should you! It’s called the Gaston 76.
Ingredients
1 bottle Lillet infused with 10 sprigs of tarragon for 24 hours
1 English cucumber, chopped into 1/2 inch cubes
1 slice lemon
Procedure
Layer a 9 ounce rocks glass with cucumbers, top with lemon wheel, then fill with 1 serving of Lillet. Drink up!
Greek Honey and Cheese Tart
The Altitude Adjustment Section
This tart is traditionally filled with fresh, unsalted Myzithra cheese, which can be found at Whole foods.
Ingredients for the crust
8 tablespoons unsalted butter (1 stick), melted
1/4 cup granulated sugar
1 tablespoon loosely packed, finely grated lemon zest (from about 2 lemons)
1/4 teaspoon fine salt
1 1/4 cups all-purpose flour, plus more for dusting
Ingredients for the filling
1 pound Myzithra cheese, large dice
2 large eggs
1/2 cup local honey
1 tablespoon loosely packed, finely grated lemon zest (from about 2 lemons)
1/2 teaspoon ground cinnamon
1/3 cup sliced almonds, toasted
Procedure for the crust
Place melted butter, sugar, zest, and salt in a large bowl and stir until combined. Add flour and stir just until a soft dough forms, about 1 minute. Evenly arrange small pieces of dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, press the dough to form an even layer over the bottom and up the sides of the pan, flouring the cup or your fingers as needed. Cover the tart shell with plastic wrap and refrigerate for 30 minutes. Meanwhile, heat the oven to 350°F and arrange a rack in the middle. When the shell is chilled, prick it all over with a fork and place it on a baking sheet. Bake until golden brown all over, about 20 to 25 minutes. Meanwhile, prepare the filling.
Procedure for the filling
Place Myzithra eggs, honey, zest, and cinnamon in the bowl of a food processor fitted with a blade attachment. Process, stopping and scraping the sides of the bowl often with a rubber spatula, until mixture is smooth and the consistency of softened cream cheese, about 2 minutes. Spread filling in the warm tart shell and evenly sprinkle with almonds. Bake until the center is just set, about 25 to 30 minutes. Cool completely on a rack before serving.
This tart is traditionally filled with fresh, unsalted Myzithra cheese, which can be found at Whole foods.
Ingredients for the crust
8 tablespoons unsalted butter (1 stick), melted
1/4 cup granulated sugar
1 tablespoon loosely packed, finely grated lemon zest (from about 2 lemons)
1/4 teaspoon fine salt
1 1/4 cups all-purpose flour, plus more for dusting
Ingredients for the filling
1 pound Myzithra cheese, large dice
2 large eggs
1/2 cup local honey
1 tablespoon loosely packed, finely grated lemon zest (from about 2 lemons)
1/2 teaspoon ground cinnamon
1/3 cup sliced almonds, toasted
Procedure for the crust
Place melted butter, sugar, zest, and salt in a large bowl and stir until combined. Add flour and stir just until a soft dough forms, about 1 minute. Evenly arrange small pieces of dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, press the dough to form an even layer over the bottom and up the sides of the pan, flouring the cup or your fingers as needed. Cover the tart shell with plastic wrap and refrigerate for 30 minutes. Meanwhile, heat the oven to 350°F and arrange a rack in the middle. When the shell is chilled, prick it all over with a fork and place it on a baking sheet. Bake until golden brown all over, about 20 to 25 minutes. Meanwhile, prepare the filling.
Procedure for the filling
Place Myzithra eggs, honey, zest, and cinnamon in the bowl of a food processor fitted with a blade attachment. Process, stopping and scraping the sides of the bowl often with a rubber spatula, until mixture is smooth and the consistency of softened cream cheese, about 2 minutes. Spread filling in the warm tart shell and evenly sprinkle with almonds. Bake until the center is just set, about 25 to 30 minutes. Cool completely on a rack before serving.
Baked Quinoa Adobado Casserole
Seasonal Recipe of the Week
This baked quinoa dish is super yummy. Serve it with is a fresh, crunchy salad and some wine.
Ingredients
1 cup quinoa
2 tablespoons canola oil
1/2 medium white or yellow onion, small dice
2 medium jalapeños, seeded and finely chopped
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 chipotle in adobo sauce, finely chopped
2 tablespoons finely chopped fresh cilantro
1 cup water
1 cup low-sodium chicken or vegetable broth
3/4 cup crumbled queso fresco
Procedure
Heat the oven to 350°F and arrange a rack in the middle. Rinse quinoa in a fine mesh strainer under running water.
Heat oil in a medium saucepan over medium heat. When it shimmers, add onion, jalapeños, 1 teaspoon of the salt, and pepper and cook until vegetables are soft, about 5 minutes. Add chipotle and cilantro and stir to combine. Add rinsed quinoa and remaining 1 teaspoon salt and stir to coat. Add water and broth and bring to a boil. Once boiling, transfer quinoa mixture to an 8-by-8-inch baking dish. Spread evenly, cover tightly with aluminum foil, and transfer to the oven. Bake until most of the liquid has been absorbed, about 20 minutes. Remove the foil, stir, sprinkle quinoa with cheese, and return to the oven. Bake uncovered until all of the liquid has been absorbed, the quinoa is tender, and the cheese has softened, about 5 minutes more.
This baked quinoa dish is super yummy. Serve it with is a fresh, crunchy salad and some wine.
Ingredients
1 cup quinoa
2 tablespoons canola oil
1/2 medium white or yellow onion, small dice
2 medium jalapeños, seeded and finely chopped
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 chipotle in adobo sauce, finely chopped
2 tablespoons finely chopped fresh cilantro
1 cup water
1 cup low-sodium chicken or vegetable broth
3/4 cup crumbled queso fresco
Procedure
Heat the oven to 350°F and arrange a rack in the middle. Rinse quinoa in a fine mesh strainer under running water.
Heat oil in a medium saucepan over medium heat. When it shimmers, add onion, jalapeños, 1 teaspoon of the salt, and pepper and cook until vegetables are soft, about 5 minutes. Add chipotle and cilantro and stir to combine. Add rinsed quinoa and remaining 1 teaspoon salt and stir to coat. Add water and broth and bring to a boil. Once boiling, transfer quinoa mixture to an 8-by-8-inch baking dish. Spread evenly, cover tightly with aluminum foil, and transfer to the oven. Bake until most of the liquid has been absorbed, about 20 minutes. Remove the foil, stir, sprinkle quinoa with cheese, and return to the oven. Bake uncovered until all of the liquid has been absorbed, the quinoa is tender, and the cheese has softened, about 5 minutes more.
Saturday, July 17, 2010
Homemade bacon and other wonderful cured meats
Seasonal Recipe of the Week
If you want to learn to make homemade bacon, Pancetta, and duck Prosciutto, Jen — my wonderful guest on this week's show — recommends these websites:
- Wrightfood blog for recipes and info
- The Sausage Maker for the special salt cure you need, and other supplies
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