Easy Late Summer Seville-style Gazpacho

Published by Thursday, September 12, 2013 Permalink 0

Spontaneous Cuisine: Easy late summer Seville-style gazpacho

by Jonell Galloway

Take 4 thick dry or toasted  slices of hearty whole grain bread and tear it into bite-size pieces. Drizzle olive oil over it and add 2 to 4 cloves of crushed garlic, depending on how much you like garlic.

Mix and let it sit for a few minutes.

Take 8 large, extra-ripe red tomatoes. Cut into large chunks, and save all the juice. Mix into the bread and garlic.

Put into blender, with salt and pepper. Refrigerate and let it sit for a half hour or so, or several hours or overnight if possible.

Before serving, taste and then season with more salt, pepper and olive oil if necessary. Add ice cubes if you want it to be colder or thinner.

If you want to give the dish a bit of color or enhance it, add fresh coriander or basil, or a dollop of cream.

This batch will easily feed 4 or 5, and is better the second day, once it has marinated in the refrigerator.

This recipe is my version of a friend’s recipe for Seville-style gazpacho. The friend has chosen to remain incognito for reasons unknown to this writer.

 

This article was originally published on Geneva Lunch.

 
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Spontaneous Cuisine: Lebanese Zucchini Salad Recipe

Published by Tuesday, July 16, 2013 Permalink 0

Spontaneous Cuisine: Lebanese Zucchini Salad Recipe

by Jonell Galloway

Mezze: summer vegetables with a new twist for your picnics

What are summer vegetables for us are year-long vegetables for the Lebanese and Syrians.

Choosing your courgettes or zucchini

Zucchini should be dark green and firm to the touch. Avoid wrinkly-looking courgettes, which are not fresh.

Choose young, small ones. The taste is more delicate and sweeter. Larger older courgettes often have large seeds, and tend to be bitter.

Recipe for mezze-style courgette (zucchini) salad

This is a kid-friendly recipe.

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Simple Sustenance: Summer Indulgence — Cardamom-Infused Mango Milkshake

Published by Monday, June 10, 2013 Permalink 0


Profile photo, Renu Chhabra, Simple Sustenance (C) ALL RIGHTS RESERVED.by Renu Chhabra

Ponder well on this point: the pleasant hours of our life are all connected by a more or less tangible link, with some memory of the table.–Charles Pierre Monselet

Mango milkshake by Renu Chhabra, all rights reserved (R)

Summer afternoon and a glass of cold milkshake! Mango milkshake. Something I am always ready for. Why wouldn’t I be? It brings back memories of my childhood — fun and comforting memories.

Growing up in India, summer meant boxes of mangoes showing up in our house throughout the season. Not just one or two varieties, but several of them. Different sizes, tastes, and textures to relish, and we all had our own favorite.

 Mango for mango milkshake by Renu Chhabra, all rights reserved (R)

It was the summer fruit to indulge in — messy but syrupy sweet and wonderfully juicy. Most of all, it was fun to sit around the table; and enjoy this tropical fruit and celebrate the season.

 Mango for mango milkshake by Renu Chhabra, all rights reserved (R)

And with such abundance pouring in, we were treated with mango ice cream, mango custard, mango salad, and not to forget mango milkshake, the simplest of all for warm summer days. Simple because it can be put together in no time.

Its creamy texture and sunshine yellow color always lifts my spirits. Simply said, it’s a happy reminder of my childhood. Little moments that enable us to travel miles away!

 Mango and milk for mango milkshake by Renu Chhabra, all rights reserved (R)

I have accented the mango shake with cardamom in this recipe. Cardamom, as I call the soul of Indian desserts. Just a hint of it makes the recipe sing fragrant notes. A little goes a long way; otherwise it gets bitter. Like we say, “Too much of a good thing can be bad.”

I used honey as sweetener, but you can use sugar or agave to taste. The amount will also depend on the sweetness of the mango.

Mango milkshake by Renu Chhabra, all rights reserved (R)

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