from latimes.com
Mexican Punch
Adapted from Toby Maloney.
Serves 6 but easily can be doubled or tripled.
To make simple syrup, combine equal parts sugar and water (example: 1 cup of each) in a saucepan over medium heat and stir until the sugar melts. Chill before using.
Ingredients
3 limes, quartered
2 lemons, thinly sliced
1 orange, thinly sliced
15 ounces blanco tequila, such as Don Julio
7 ounces simple syrup
7 ounces fresh lime juice
6 ounces Grenadine
12 ounces lemon-lime soda, such as 7-Up
7 dashes bitters
Additional sliced fruit for punch bowl, optional
Lime wedges for garnish
1. Muddle the limes, lemon and orange slices in the bottom of a large pitcher or small punch bowl with the back of a large wooden spoon to crush them and release their oils.
2. Add the tequila, simple syrup, lime juice, Grenadine and bitters.
3. Top with the lemon-lime soda and stir gently.
4. Leave the fruit in the pitcher or punch bowl or, for a prettier presentation, remove the muddled fruit and replace it with freshly sliced fruit.
Just before serving, fill an ice bucket with ice and set out lime wedges for garnish so guests can serve themselves in an ice-filled rocks glass.
Red and Green Caesar Salad
Note: Bin 189's take on the Caesar combines red and green romaine tossed with a tangy herb dressing. Served with homemade croutons and a sprinkling of grated Parmigiano, it makes for a wonderfully bright and colorful salad.
Total time: 30 minutes
Servings: 2
Dressing Ingredients
1/2 bunch Italian parsley
1 egg yolk
1/2 cup lemon juice
2 tablespoons red wine vinegar
2 anchovies
1 chopped fresh garlic clove
1 teaspoon capers
1/8 teaspoon Worcestershire sauce
1/2 cup olive oil
2 tablespoons extra-virgin olive oil
Salt and fresh-ground black pepper, to taste
1. In a medium saucepan of boiling water, quickly blanch the parsley to bring out the bright color, then drain and shock in a bowl of ice water to stop the cooking. Drain again, wringing out any excess water.
2. In a blender or food processor, combine the parsley, egg yolk, lemon juice, red wine vinegar, anchovies, garlic, capers and Worcestershire sauce. Puree the mixture, then, with the motor running, slowly add the olive and extra-virgin olive oils to emulsify and form the dressing. This makes about 1 1/2 cups dressing, more than is needed for the remainder of the recipe.
Crouton Ingredients
1/4 loaf white or sourdough bread, cubed
2 tablespoons grated Parmigiano-Reggiano
1 teaspoon paprika
8 tablespoons (1 stick) butter, melted
Heat the oven to 350 degrees. In a large bowl, toss together the bread, cheese and paprika with the melted butter. Spread the cubed bread on a baking sheet and bake until golden brown, about 15 minutes, tossing frequently. Remove from the oven and cool before using.
Salad Ingredients
1/2 bunch tender red romaine leaves
1/2 bunch tender green romaine leaves
1/4 cup dressing, or to taste
2 teaspoons grated Parmigiano-Reggiano
4 anchovies
Croutons, to taste
In a large bowl, toss the red and green romaine leaves with the dressing. Divide the dressed leaves between the two plates, stacking them on each plate. Sprinkle the grated Parmigiano evenly over each salad, then divide the anchovies between the servings. Top each salad with croutons, and serve immediately.
Nutrition information per serving: 345 calories; 7 grams protein; 15 grams carbohydrates; 3 grams fiber; 30 grams fat; 12 grams saturated fat; 68 mg. cholesterol; 513 mg. sodium.
Sweet Corn and Parsnip Soup
Total time: 1 hour and 10 minutes
Servings: 6 to 8
This recipe marries sweet summer corn with delicately sweet parsnips, fresh garlic and herbs for a wonderfully easy soup that has a creamy texture and rich flavor, despite being fairly low in calories. Serve it simply, with a dollop of buttery mascarpone and fresh chopped parsley. Adapted from the Organic Panificio Cafe.
Ingredients
2 1/2 tablespoons butter
1 cup diced onion
1 stalk celery, chopped
5 cloves garlic, smashed
3 sprigs parsley, plus chopped parsley for garnish, divided
4 sprigs thyme
1/2 bay leaf
3 cups (1 pound) fresh, sweet yellow corn kernels (from 5 to 6 ears)
1/3 pound peeled and trimmed parsnips, coarsely chopped
2 1/2 teaspoons sea salt, plus more to taste
1/2 teaspoon cracked white pepper, plus more to taste
6 to 7 cups milk, more as desired
Raw sugar, to taste if desired
Mascarpone, for garnish
1. In a 4-quart, heavy-bottom soup pot, melt the butter over medium heat. Saute the onions, celery and garlic along with the parsley sprigs, thyme and bay leaf until the onions are soft, about 5 minutes, stirring frequently.
2. Stir in the corn, parsnips, 2 1/2 teaspoons salt and 1/2 teaspoon pepper and continue to saute until the parsnips are tender, 20 minutes, stirring frequently.
3. Stir in the milk and bring the mixture to a simmer. Simmer for 30 minutes.
4. Purée the soup using an immersion blender, or in stages using a standing blender, then strain.
5. Adjust the seasoning to taste and sweeten if desired with raw sugar. This makes about 7 cups soup.
6. Serve warm, with a small dollop of mascarpone and a sprinkling of chopped parsley.
Each of 8 servings: 226 calories; 9 grams protein; 26 grams carbohydrates; 3 grams fiber; 11 grams fat; 6 grams saturated fat; 29 mg. cholesterol; 822 mg. sodium.
Surprising Sorbet
Prep: 15 minutes
Chill: 3 hours
Makes: 3 cups
Adapted from the ingenious Patrick O'Connell of The Inn at Little Washington.
Ingredients
2 ¾ seedless cucumbers, unpeeled
6 tablespoons light corn syrup
¼ cup each: sugar, lemon juice
½ teaspoon salt
2 tablespoons chopped fresh dill
1 tablespoon citrus vodka
1 egg white, see note
Cucumber salsa, recipe follows
Swirl: Cut cucumbers into chunks. Swirl smooth in food processor. Strain through a fine mesh sieve. Measure 2 cups. Stir in corn syrup, sugar, lemon juice, salt, dill and vodka. Return to the clean food processor or blender; swirl smooth. Whisk egg white frothy. Stir into cucumber mixture.
Churn: Freeze in an ice cream maker. Pack into a plastic container; slip into freezer.
Serve: Scoop 2 tablespoons sorbet into a demitasse or tiny bowl. Sprinkle with 1 teaspoon salsa. Enjoy before a summer meal or between courses.
Cucumber salsa: Mix ¼ peeled, finely chopped seedless cucumber, 2 teaspoons finely chopped fresh dill, 1 teaspoon finely chopped jalapeno, 1 ½ teaspoons finely chopped red onion, 1 tablespoon rice wine vinegar and 1 pinch each salt and sugar. Cover and chill.
Cucumber Soup
There are numerous recipes for cucumber soups, some served hot, others chilled. This hot one has its roots in Guatemala and is adapted from "Healthy Latin Cooking" by Steven Raichlen.
Prep: 20 minutes
Cook: 10 minutes
Makes: 4 servings (7 cups)
Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, finely chopped
2 tablespoons chopped fresh flat-leaf parsley
2 large cucumbers, peeled, cut into ½-inch pieces
3 cups chicken stock or broth
½ cup low-fat sour cream
¼ teaspoon salt
Freshly ground pepper
Squeeze of lime, optional
2 tablespoons snipped fresh chives
1. Heat oil in a large saucepan over medium heat. Add garlic, onion and parsley. Cook until onions are soft, 4 minutes. Add cucumbers. Cook, stirring, 1 minute.
2. Add stock; increase heat to high. Heat to a boil. Reduce heat to medium; simmer until cucumbers are soft, 5 minutes. Transfer soup in batches to a blender. Puree. Return to saucepan; stir in sour cream until smooth. Stir in salt, pepper and lime juice. Ladle into bowls. Sprinkle with chives.
Nutrition information per serving: 182 calories, 50% of calories from fat, 10 g fat, 4 g saturated fat, 16 mg cholesterol, 15 g carbohydrates, 8 g protein, 430 mg sodium, 2 g fiber
from cooksillustrated.com
Summer Vegetable Gratin
Serves 6-8 as a side or 4 as a light main dish.
The success of this recipe depends on good-quality produce. Buy zucchini and summer squash of roughly the same diameter. While we like the visual contrast zucchini and summer squash bring to the dish, you can also use just one or the other. A similarly sized broiler-safe gratin dish can be substituted for the 13- by 9-inch baking dish. Serve the gratin alongside grilled fish or meat and accompanied by bread to soak up any flavorful juices.
Ingredients
6 tablespoons extra-virgin olive oil
1 pound zucchini, ends trimmed and sliced crosswise into 1/4-inch-thick slices (see note)
1 pound summer squash (yellow), ends trimmed and sliced crosswise into 1/4-inch-thick slices
2 teaspoons table salt
1 1/2 pounds ripe tomatoes (3 to 4 large), sliced 1/4 inch thick
2 medium onions , halved lengthwise and sliced thin pole to pole (about 3 cups)
3/4 teaspoon ground black pepper
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1 tablespoon minced fresh thyme leaves
1 large slice white sandwich bread , torn into quarters
2 ounces Parmesan cheese, grated (about 1 cup)
2 medium shallots, minced (about 1/4 cup)
1/4 cup chopped fresh basil leaves
1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Brush 13- by 9-inch baking dish with 1 tablespoon oil; set aside.
2. Toss zucchini and summer squash slices with 1 teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini and squash release at least 3 tablespoons of liquid, about 45 minutes. Arrange slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible.
3. Place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.
4. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add onions, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until onions are softened and dark golden brown, 20 to 25 minutes. Set onions aside.
5. Combine garlic, 3 tablespoons oil, remaining 1/2 teaspoon pepper, and thyme in small bowl. In large bowl, toss zucchini and summer squash in half of oil mixture, then arrange in greased baking dish. Arrange caramelized onions in even layer over squash. Slightly overlap tomato slices in single layer on top of onions. Spoon remaining garlic-oil mixture evenly over tomatoes. Bake until vegetables are tender and tomatoes are starting to brown on edges, 40 to 45 minutes.
6. Meanwhile, process bread in food processor until finely ground, about 10 seconds. (You should have about 1 cup crumbs.) Combine bread crumbs, remaining tablespoon oil, Parmesan, and shallots in medium bowl. Remove baking dish from oven and increase heat to 450 degrees. Sprinkle bread-crumb mixture evenly on top of tomatoes. Bake gratin until bubbling and cheese is lightly browned, 5 to 10 minutes. Sprinkle with basil and let sit at room temperature 10 minutes before serving.
Cherry Tomato and Watermelon Salad
Serves 4 to 6.
If in-season cherry tomatoes are unavailable, substitute vine-ripened cherry tomatoes or grape tomatoes from the supermarket, avoiding pale, unripe ones. If using grape tomatoes, simply cut them in half along the equator (rather than quartering them) to expose the maximum amount of seeds and pulp. If you don’t have a salad spinner, after the salted tomatoes have stood for 30 minutes, wrap the bowl tightly with plastic wrap and gently shake to remove seeds and excess liquid. Strain the liquid and proceed with the recipe as directed. The amount of liquid given off by the tomatoes will depend on their ripeness. If you have less than 1/2 cup of juice after spinning, proceed with the recipe using the entire amount of juice and reduce it to 3 tablespoons as directed (cooking time will be shorter).
Ingredients
2 pints cherry tomatoes, ripe, quartered (about 4 cups)
Table salt
1/2 teaspoon sugar
1 medium shallot, minced (about 3 tablespoons)
1 tablespoon white wine vinegar
2 tablespoons vegetable oil
Ground black pepper
1 cup watermelon, cut into 1/2-inch cubes
4 ounces feta cheese, crumbled (about 1 cup)
3 tablespoons chopped fresh mint leaves, roughly
1. Toss tomatoes, 1/4 teaspoon salt, and sugar in medium bowl; let stand for 30 minutes. Transfer tomatoes to salad spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds, stirring to redistribute tomatoes several times during spinning. Return tomatoes to bowl and set aside. Strain tomato liquid through fine-mesh strainer into liquid measuring cup, pressing on solids to extract as much liquid as possible.
2. Bring 1/2 cup tomato liquid (discard any extra), shallot, and vinegar to simmer in small saucepan over medium heat. Simmer until reduced to 3 tablespoons, 6 to 8 minutes. Transfer mixture to small bowl and cool to room temperature, about 5 minutes. Whisk in oil and pepper to taste until combined. Taste and season with up to 1/8 teaspoon table salt.
3. Add watermelon, mint, feta, and dressing to bowl with tomatoes; toss gently and serve.