Summertime Treat!

This recipe was in the Washington Post and it is a winner!  I had some corn left over from a previous dinner and used that.  So good!!

Corn Gazpacho

Ingredients

Servings: 4 (makes about 6 cups)

4 cups (2 pints/20 ounces) yellow or orange cherry tomatoes, divided

2 mini cucumbers, divided

2 tablespoons chopped fresh basil leaves, divided

2 garlic cloves

1 yellow bell pepper, stemmed, seeded and cut into large chunks

1 jalapeño pepper, stemmed and seeded

4 cups fresh corn kernels (from 5 to 6 ears), divided (I used cooked corn)

1 cup ice cubes (I used about 1/4 cup chicken broth instead)

1/4 cup extra-virgin olive oil, plus more for serving

3 tablespoons sherry vinegar, plus more as need (I used about 4 T.)

1 teaspoon fine salt, plus more as needed

Water, as needed

Directions

Time Total: 20 mins

1. Step 1

   Halve 1 cup of the tomatoes and thinly slice 1 of the cucumbers. Transfer to a small bowl and reserve for garnish.

2. Step 2

   Cut the remaining cucumber into chunks and transfer to a blender. Add 1 tablespoon of the basil, the remaining 3 cups of tomatoes, the garlic, bell pepper, jalapeño, 3 cups of the corn, the ice, oil, vinegar and salt. Blend until smooth. If the soup is too thick, add water as needed to reach the desired consistency. Taste, and add more vinegar and salt, as needed.

3. Step 3

   If not planning to serve right away, cover and refrigerate until ready to serve.

4. Step 4

   Just before serving, stir the remaining 1 cup of corn and the remaining 1 tablespoon of basil into the reserved tomatoes and cucumbers.

5. Step 5

   Divide the soup among bowls. Top each with about 1/2 cup of the garnish, drizzle with olive oil and serve cold.

Substitutions

Fresh, raw corn >> frozen corn or leftover cooked corn.
Yellow bell pepper >> orange bell pepper.
To make it spicier >> leave the seeds in the jalapeño.
To make it less or not at all spicy >> use half the jalapeño, or omit it.
Basil >> mint.
Sherry vinegar >> red wine vinegar.

 

Vegetarian Mushroom Wellington

 My dear friend, Phyllis Wise, sent me this recipe that she got from the New York Times.  Yummm!😋  Can't wait to try it!!

Classic beef Wellington is a technical feat in which a tenderloin is topped with foie gras or mushroom duxelles, then wrapped in puff pastry and baked. This vegetarian version is less exacting yet just as impressive. Seared portobello mushrooms are layered with apple cider-caramelized onions and sautéed mushrooms, which are seasoned with soy sauce for flavor and bolstered with walnuts for texture. The rich mushroom filling is vegan, and the entire dish can easily be made vegan, too. Swap in vegan puff pastry, a butter substitute in the port reduction and caramelized onions, and an egg substitute for brushing the puff pastry. You can assemble and refrigerate the dish up to 1 day before baking it. Prepare the port reduction as the Wellington bakes, or skip it entirely and serve with cranberry sauce for a touch of tangy sweetness.

 

Ingredients

Yield:8 servings

For the Mushroom Filling

• 4 large portobello mushrooms, each about 3 inches wide (8 to 10 ounces total)
• ½ cup plus 5 tablespoons olive oil
• Kosher salt and black pepper
• 2 pounds mixed mushrooms, such as shiitake, oyster and cremini
• Ice, for cooling
• 4 shallots, finely chopped (about 1 packed cup)
• 6 garlic cloves, finely chopped
• 2 tablespoons finely chopped fresh rosemary
• ⅓ cup port, or 1 to 2 tablespoons good-quality aged balsamic vinegar
• 2 tablespoons soy sauce
• 1 tablespoon fresh thyme leaves
• 1 cup finely chopped toasted walnuts (about 4 ounces)

For the Onions

• 3 tablespoons unsalted butter
• 2 small yellow onions, cut into ¼-inch rounds
• ¾ teaspoon light or dark brown sugar
• 1¼ teaspoons kosher salt
• ¾ teaspoon black pepper
• 1 cup apple cider or apple juice
• 1 tablespoon good-quality aged balsamic vinegar (optional)

For Assembling

• All-purpose flour, for dusting
• 1(14-ounce) package puff pastry
• 1 large egg, beaten

For the Port Reduction (optional)

• 2 tablespoons olive oil
• 1 large shallot, minced
• 2 garlic cloves, minced
• 2 teaspoons whole black peppercorns
• 1½ cups good-quality port
• 1½ cups vegetable stock
• 3 fresh thyme sprigs
• 3 tablespoons unsalted butter
• Kosher salt and black pepper

 

Preparation

Step 1

Wipe the portobello mushrooms clean using moist paper towels. Remove the stems, then slice off the excess rim that curls over the gills, creating a flat surface so the mushrooms can sear. Reserve the stems and scraps for use in Step 2. Brush the caps on both sides with 3 tablespoons olive oil and season generously with salt and pepper. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high and cook the mushrooms, gill-side down, until caramelized, 5 minutes, then flip and cook another 5 minutes. Transfer to a wire rack, gill-side down, to cool.

Step 2

Prepare the mushroom filling: Separate and reserve any mushroom stems. (If using shiitake mushrooms, save their woody stems for another use.) Roughly chop about two-thirds of the mixed mushrooms, then working in batches, transfer the roughly chopped mushrooms to a food processor and pulse into small, ¼- to ½-inch pieces; transfer to a large bowl. By hand, finely chop the remaining mixed mushrooms and stems (including the reserved portobello mushroom stems and trimmings) into ¼-inch pieces; add them to the bowl.

Step 3

Prepare an ice bath in a large bowl. (If preparing the mushrooms in advance, you can simply let the mixture cool to room temperature, then refrigerate.) Wipe out the skillet. Working in two batches, warm ¼ cup olive oil over medium-high. Add half the mushrooms, shallots, garlic and rosemary, and season with salt and pepper. Cook, stirring occasionally, until caramelized and tender, about 10 minutes. Transfer to a medium bowl. Repeat with the remaining ¼ cup oil and the remaining mushrooms, shallots, garlic and rosemary. Return the first batch to the skillet. Add the port, soy sauce and thyme leaves and cook over medium-high, stirring occasionally, until the liquid evaporates, 3 to 4 minutes. Transfer the mixture back to the medium bowl and stir in the walnuts. Set the bowl over the ice bath to cool, stirring occasionally, at least 20 minutes.

Step 4

Prepare the onions: Wipe out the skillet, then melt the butter over medium heat. Add the onions, sugar, salt and pepper, and cook, stirring occasionally, 5 minutes. Add the cider and cook, stirring occasionally, until the liquid evaporates and the onions are caramelized, about 15 minutes. Stir in the vinegar, if using, then let cool.

Step 5

Heat the oven to 400 degrees. Place a large piece of parchment paper on your work surface and lightly dust it with flour. Unfold your thawed puff pastry on the parchment. Using a lightly floured rolling pin, roll the pastry out into a 13-by-16-inch rectangle. Transfer the parchment paper and puff pastry to a large sheet pan. Rotate as needed so that one of the 16-inch sides is closest to you. Arrange half the cooked mushroom mixture in a 4-by-10-inch strip in the center of the puff pastry, leaving a 1½-inch border at the ends. Arrange the caramelized onions in a 3-inch-wide strip on top. Lay the portobello mushrooms on top of the onions in a single line, stem-side down. (If the portobellos are too large, square off edges.) Spoon the remaining mushroom mixture on top, covering the portobello mushrooms, then gently pack the mushroom mixture to form an even layer on top, shaping it like a freeform meatloaf.

Step 6

Lift one side of the puff pastry over the filling to almost completely cover it. Brush the surface of the puff pastry covering the mushrooms with the beaten egg. Lift the remaining puff pastry flap over the egg-washed puff pastry, gently stretching it if need be to create a second layer of puff pastry on top, then gently press the top layer of pastry onto the lower layer to seal. Brush the insides of the short ends of the puff pastry and press to seal, tucking both sides underneath. Trim any parchment paper that extends beyond the sheet pan. (You can refrigerate the pastry for up to 1 day at this point.)

Step 7

Brush the exposed puff pastry on top with the remaining beaten egg. Decorate the top of the puff pastry as you like: Create a cross-hatch pattern by gently slicing through only the top layer of puff pastry in parallel lines, then cutting parallel lines in another direction. (Apply very little pressure, as you only want to cut through the top layer of puff pastry.) You can also slice small decorative vents (be sure to slice all the way through both layers of puff pastry), or top with additional strips or shapes made from egg-washed puff pastry. Bake until puff pastry is deep golden and flaky, 45 to 50 minutes. Let cool slightly on the baking sheet, about 10 minutes.

Step 8

While the Wellington bakes, prepare the optional port reduction: In a medium saucepan, heat the oil over medium. Add the shallot, garlic and peppercorns, and cook, stirring occasionally, 3 minutes. Add the port, stock and thyme; cook over medium-high until the sauce is glossy, 25 to 30 minutes. Strain the sauce; you should have about ½ cup. When ready to serve, reheat over medium, whisk in the butter, and season with salt and pepper.

Step 9

To serve the mushroom Wellington, cut it crosswise into 8 even slabs. (Each slab will include a pretty cross-section showcasing the halved portobello mushroom in the center; this is considered the presentation side.) Serve each piece presentation-side up. Pass with port reduction for drizzling on top.

 

 

 

15 years and still cooking!

I started this blog 15 years ago and have posted over 290 recipes.  Some years I just posted one or two recipes and one year (when I had knee surgery) I didn't post at all.  I have posted many recipes sent to me by family and friends.  I would be happy to post more recipes from friends.  Please send them to me!😋  

Here is a recipe I got online and it is definitely a "keeper!"

Chicken Piccata Orzo 

Prep time 10 minutes

Cook time 30 minutes

Serves 4

Ingredients

• 1 pound boneless, skinless chicken thighs
• 1 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more for garnish
• 1 large lemon
• 3 cloves garlic
• 1/2 small bunch fresh parsley, plus more as needed
• 1/4 cup panko breadcrumbs
• 2 tablespoons capers, drained if brined or rinsed if salt-packed
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 1/2 cups dried orzo pasta (about 10 ounces)
• 1/4 cup dry white wine
• 2 1/4 cups low-sodium chicken broth
• 3 packed cups baby spinach (about 3 ounces)

Instructions

1. Pat 1 pound boneless, skinless chicken thighs dry with paper towels, then season all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Finely grate the zest of 1 large lemon (about 1 tablespoon), then juice the lemon (about 3 tablespoons). Mince 3 garlic cloves. Pick the leaves from 1/2 small bunch fresh parsley and finely chop until you have 1/4 cup.

2. Place 1 tablespoon of the parsley, 1/3 of the garlic, 1/4 cup panko breadcrumbs, and 1 tablespoon of the capers in a small bowl and stir to combine.

3. Melt 1 tablespoon unsalted butter in a Dutch oven or large high-sided skillet over medium-high heat. Add the breadcrumb mixture and cook, stirring frequently, until the garlic is fragrant and the breadcrumbs are golden brown, about 2 minutes. Return to the bowl.

4. Add 1 tablespoon olive oil to the skillet and heat until shimmering. Add the chicken and cook until browned and almost cooked through, 5 to 7 minutes per side. Transfer with tongs to a clean cutting board.

5. Reduce the heat to medium-low. Add the remaining garlic and 1 1/2 cups dried orzo to the skillet. Cook until the orzo is toasted and the garlic is fragrant, about 2 minutes. Add 1/4 cup dry white wine and cook, stirring continuously and scraping the browned bits from the bottom of the skillet, until almost completely evaporated, about 1 minute. Add the lemon zest, remaining 1 tablespoon capers, and 2 1/4 cups low-sodium chicken broth, and stir to combine. Bring to a rapid simmer.

6. Cover and cook, stirring occasionally to avoid sticking, until the orzo is al dente and the liquid is absorbed, about 10 minutes or according to the orzo package instructions. (If the pasta is cooked before the liquid is completely absorbed, uncover the skillet and let it simmer for an extra minute to evaporate it.) Meanwhile, cut the chicken into 1-inch pieces.

7. When the orzo is ready, add the chicken and any accumulated juices,  remaining 3 tablespoons parsley, 3 packed cups baby spinach, and 1 tablespoon of the lemon juice. Cook uncovered, stirring occasionally,  until the spinach is wilted and the chicken is cooked through, about 2 minutes. Taste and season with more lemon juice, kosher salt, and black pepper as needed. Garnish with the breadcrumb mixture.

   Refrigerate leftovers in an airtight container for up to 4 days.