Recipe Page # 10

Wobbly Cart Recipe Page #10 8-24-10

Sweet Pepper and Lentil Soup:
Cook 1 chopped onion and 5 cloves chopped garlic in 1 Tbsp olive oil over medium heat in a skillet until the onion begins to soften. Stir in 1 tsp regular or smoked paprika and allow to cook for about 1 minute. Add 1-3 chopped sweet peppers and cook for another 2 to 3 minutes, until everything begins to soften. Scrape all this into a slow cooker. Add 1 cup dried black or brown lentils and 5 cups of broth and stir to combine. Cover and cook on low until the lentils are completely soft, 7-9 hours. Season the soup with salt and pepper, additional olive oil, and 1-2 Tbsps of champagne or sherry vinegar.

Vegetable Kebabs with Mustard Basting Sauce: ( from Gourmet July 1995)
Prepare the Veggies: In a large saucepan of boiling salted water cook 1 bunch of topped carrots for 1 minute. Add 1 ½ lb of whole summer squash and cook for 5 minutes. Transfer vegetables with a slotted spoon to a large bowl of ice water to stop cooking and then drain well in a colander. Slice the cooled summer squash and carrots into ¾ inch slices. In boiling water that remains in the pan cook ¾ inch chunks of one yellow onion or about 4 minutes. Transfer them into a bowl of ice water to cool and then drain well in a colander. Do the same for 2 sweet peppers cut in to ¾ inch chunks. These veggies may be boiled 1 day ahead and chilled in bags in the fridge.
For the sauce: In a small bowl whisk together 11/2 Tbsp of white-wine vinegar, 11/2 Tbsp of Dijon mustard, 2 tsp olive oil, and salt and pepper to taste. The basting sauce may also be made 1 day ahead and chilled covered in the fridge.
Heat your grill to medium-high: Thread the vegetables, alternating them, onto skewers. Brush one side with about half the sauce and grill, coated side down on an oiled rack 5 to 6 inches over glowing coals 5 minutes. Brush kebabs with the remaining sauce and turn. Grill kebabs 5 minutes more, or until squash is tender.
Serves 4.

Mole de Olla:
In a stewpot or large saucepan, saute 1 cup chopped onion, 1 large clove garlic, and 1-2 Tbsp minced chiles in 3 Tbsp vegetable oil for about 5 minutes. Include the seeds from the chiles if you like a hotter stew, discard them if you don’t. Add ½ tsp cinnamon, ¼ tsp ground cloves, and 4 small potatoes that have been cut in to chunks (about 2 cups). Cook, covered for another 5 minutes. Stir in 3 cups of chopped tomatoes and 2 cups cut green beans. Cook 5 minutes more. Add 1 small zuccinni and 2 cups cut corn. Simmer, covered, on low heat until all the vegetables are tender. If the stew seems dry, add tomato juice or water. Add 1 -2 Tbsp chopped fresh cilantro and salt to taste. Serve topped with plenty of grated cheese or sour cream.
Serves 4.

Limonata Scozzese (Cucumber Cocktail):
Muddle 2 1 inch pieces of cucmber w/ peel in a mixing glass. Add a 16 oz glass of ice, along with 1 ½ oz of gin, the juice of one lemon, and ¼ oz cucumber infused simple syrup (recipe to follow) and shake well. Strain into a highball glass. Garnish with a cucumber slice.

Cucumber simple syrup: cut ¼ to 1/3 of a medium sized cucumber into large chunks. Boil 1 cup of water, and 1 cup of sugar and the cucumber chunks in a pot over medium heat. Stir until the sugar is dissolved, and liquid becomes syrupy, about 30 seconds after it comes to a boil. Strain out the cucumber and chill.

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