recipe from Cooking with the 60 Minute Gourmet
Yield: 4 servings.
I love the Spanish soup gazpacho. In fact, I love all kinds of fresh vegetable purées when my garden is in full bloom. This is a delicious twist on gazpacho. The soup is seasoned, then bound with a little gelatin. It makes a great seasonal starter.
1/2 cup fine fresh bread crumbs
1 teaspoon finely minced garlic
2 tablespoons virgin olive oil
3/4 cup peeled, seeded, and finely diced tomatoes
3/4 cup peeled, seeded, and finely diced cucumber
2 tablespoons red wine vinegar
2 tablespoons finely chopped scallion
4 tablespoons cored, seeded, and finely diced sweet red pepper
1/2 cup tomato juice
1 teaspoon sugar
2 tablespoons chopped fresh basil, loosely packed
1 envelope granular gelatin
3 egg whites (about 1/3 cup)
Cooking with the 60 Minute Gourmet Features newly discovered recipes from the late Pierre Franey's classic New York Times column. This cookbook combines all that was great about Pierre Franey's cooking: fresh, flavorful ingredients, ease of preparation, and the commandment: Don't spend all evening in the kitchen.
1. Put the bread crumbs, garlic, and oil into the container of a food processor or electric blender. Blend thoroughly.
2. Add 1/2 cup of diced tomatoes, 1/2 cup diced cucumber, the vinegar, chopped scallion, diced red pepper, the tomato juice, sugar, and half the basil. Blend as smoothly as possible. Scrape the liquid into a mixing bowl and add the remaining tomatoes, cucumber, and basil. Blend well.
3. Pour about 1/4 cup of the sauce into a pan and add the gelatin. Cook, stirring, over very low heat until the gelatin dissolves. Combine the rest of the gazpacho with the gelatin mixture and blend well. Let cool but do not allow the mixture to set.
4. Beat the egg whites until they stand in soft peaks. Scrape them into the gazpacho mixture and blend well with a whisk.
5. Lightly oil the inside of 4 individual half-cup soufflé dishes, ramekins, or other molds. Spoon or ladle equal portions of the gazpacho mixture into each mold. Cover with plastic wrap and refrigerate overnight. To serve, run a knife around the inside of each mold. Set the molds briefly in a basin of warm water. Wipe off the bottom of the molds, and invert each on a plate.
| New Food Fast
Wish you could have a home-cooked meal every night? New Food Fast is your answer. Donna Hay dazzles home cooks with easy-to-prepare dishes that can be made in ten, twenty, or thirty minutes. In the same format as her previous books, New Food Fast is a guide to eating well, without spending hours on complicated preparations. Complete with a guide to essential cooking tools, basic recipes for stocks, batters, and dough, and tips on how to stock your kitchen for fast cooking, New Food Fast is a must have in today's busy world.
| Rachael Ray 30-Minute Get Real Meals
Rachael Ray loves carbs and hates trendy diets that go to extremes. The current low-carb craze has us all buying low-carb foods that tast like cardboard and eating too much animal fat. When we give in to the frustration of carb denial, we pig out, causing yo-yo depression from weight loss and regain. Well, the vicious cycle stops here! Rachael Ray's latest collection is full of recipes that are well balanced and healthful--as well as carb conscious--for those of us who just cannot and will not live totally carb-free! Chapters include dishes that show how a half-pound of pasta can serve four adults, quick and easy meals like Thai and Mexican lettuce wraps, and tons of burger ideas. The big finish? A dessert section for people who don't bake (like Rachael) and are watching carbs! The best part is that the dishes in this book--like all of Rachael's recipes--can be turned out in 30 minutes or less. With plenty of hassle-busting tips and a generous serving of Rachael's you can do it attitude, 30-Minute Meals for the Carb-Frustrated makes America's new way of eating as easy and delicious as it is healthful.