The Literate Chef

Posts Tagged ‘Rosé’

Yellow Gazpacho

In Appetizers, Recipes, Soups, Vegetarian Meals on June 22, 2013 at 1:16 PM

Yellow Gazpacho

Makes 1 quart – Active preparation time 20 minutes – Chill in refrigerator before serving

Ingredients:

6 Small Yellow Tomatoes, about 1 lb.
1 Yellow Pepper, about 8 oz.
1 Mango
1 Jalapeño Pepper
1 Cucumber
2 Tbsps. Champagne Vinegar

Procedure:

1. Finely chop the tomatoes, add to blender.
2. Cut yellow pepper in half, remove and discard seeds, finely chop and add to blender.
3. Peel and finely chop mango and add to blender.
4. Pulse chop blender for 15 seconds, stir well and repeat until ingredients blend into a thick consistency.
5. Cut Jalapeño in half, carefully remove and discard seeds, finely chop and add to blender.
6. Pulse chop for 15 seconds.
7. Peel and finely chop cucumber, add to blender and pulse chop for 15 seconds.
8. Add Champagne Vinegar to blender and blend for 15 seconds.
9. Refrigerate Gazpacho and serve cold.

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For a wine pairing that nicely compliments this gazpacho, consider a Rosé, as suggested by bottlenotes at epicurious.com

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A Nutritionally Balanced and Delicious Mediterranean Meal

In General Articles on August 16, 2011 at 10:57 AM

Marinated Lamb Chops with Minted-Cucumber Yogurt Sauce

We are continually admonished to eat a nutritionally balanced meal consisting of protein, vegetable, grain and dairy. Such meals do not have to be boring. With some imagination and with the aid of spices and herbs you can whip one up that is both balanced and delicious.

The ancient Romans referred to the Mediterranean Sea as Mare Nostrum, our sea; and indeed it was, as for centuries, they controlled all of the land that surrounds it. At the height of the Roman Empire, its colonies stretched east from Spain along the southern coast of Europe to modern day Turkey and south along The Levant and then west again along the north coast of Africa.

Most of the cultures that occupy those lands share a commonality in food. In an Italian home, lamb is usually the main course for Easter dinner. In Greek cuisine, as it is in Middle Eastern and North African cultures, lamb is very much prevalent. Herbs, such as rosemary and oregano, cross cultural lines as well, as do garlic and olive oil.

Grains too are a staple food in these cuisines. Rice is prevalent in most of them, while couscous is more prevalent in Middle Eastern and North African diets, although it also shows up in Sicilian meals, as it does in French cooking, particularly in Provence.

Broccoli, which is very common in Italian cooking, is readily available in practically every market, as are cucumbers, which are the fourth most widely cultivated vegetable in the world. Yogurt, especially the low fat kind, is an excellent nutritional food and can be adapted to many dishes. It is prevalent in several Mediterranean cuisines, particularly that of Greece.

Last night, we put this all together and came up with a meal comprised of Marinated Lamb Chops, accompanied by a yogurt-based sauce consisting of low-fat Greek yogurt, cucumbers and mint. And for side dishes, we prepared broccoli sautéed in garlic and olive oil and packaged couscous, which is quick and easy to prepare.

To round out the meal, we served a chilled lovely Rosé, from the Côtes de Provence.

Striped Bass Oreganata

In Fish, Recipes, Seafood on August 15, 2011 at 10:28 AM

Striped Bass Oreganata with Sautéed Spinach

Serves 2: Cooking time – 35 minutes; total time – 40 minutes

Ingredients:

6 tbsp. Italian-flavored breadcrumbs
½ tsp. ground black pepper
1 tsp. chopped fresh oregano, about 4 sprigs, stems removed and discarded
3 ½ tbsp. + 1 tsp. extra virgin olive oil
1 ½ tbsp. fresh lemon juice, about ½ lemon squeezed
Fillet of Striped Bass, about 14 oz.
1/8 tsp. kosher salt
Freshly ground pepper taste
6 slices of lemon, about 1/8 inch thick
1 piece of heavy duty aluminum foil, about 18 x 18 inches square

Preparation:

1.    Pre-heat oven to 500 degrees.
2.    while the oven is heating, mix the first three ingredients in a small bowl.
3.    Add the 3 ½ tbsp. of olive oil and the lemon juice, mix well to form a paste.
4.    Coat the fish with the remaining 1 tsp. of olive oil and sprinkle with kosher salt and fresh ground pepper.
5.    Spoon the oreganata paste over the fish to coat it evenly.
6.    Overlap the lemon slices on the aluminum foil.
7.    Place the coated fillet on top of the lemon, and fold the aluminum paper to make a tent, leaving space above the fish.
8.    Place the package on a shallow baking pan and cook for 30-35 minutes depending on thickness of the fish.

Serve with lemon wedge,  a side sautéed spinach and a glass of Rosé.

Note: This dish can be made with any firm, white, fish, such as red snapper; just adjust the cooking time based on thickness.

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