Garden Party. June 17, 2019.
Pimm's Cup
INGREDIENTS
PREPARATION
INGREDIENTS
- About 1 cup ice cubes
- 1/4 cup (2 ounces) Pimm's No. 1
- 6 tablespoons (3 ounces) ginger beer or ginger ale
- 1 cucumber slice
- 1 sprig fresh mint (5 to 6 leaves)
PREPARATION
- Fill highball glass with ice. Add Pimm's, then top with ginger beer, garnish with cucumber slice and mint sprig, and serve.
Vegetable Garden
I was inspired by to make this by this recipe from the Today show - but on a much smaller scale. To make your edible dirt:
ingredients:
4 6-oz. cans pitted black olives
4 c. panko bread crumbs
1/2 c. chopped parsley
6 garlic cloves
2 T lemon juice
lots of freshly ground black pepper
instructions:
preheat oven to 225 degrees.
pulse the olives in a food processor until finely ground - almost to a paste. remove to a large bowl and add the rest of the ingredients.
spread on large sheet pans covered with parchment paper or foil and bake until dry and crispy - about 3 hours. i stirred mine about once an hour to make sure it was drying evenly.
makes approximately 6 cups. as we discovered, it makes a delicious topping for gazpacho! also, tuna salad, hummus, pasta, etc.
I was inspired by to make this by this recipe from the Today show - but on a much smaller scale. To make your edible dirt:
ingredients:
4 6-oz. cans pitted black olives
4 c. panko bread crumbs
1/2 c. chopped parsley
6 garlic cloves
2 T lemon juice
lots of freshly ground black pepper
instructions:
preheat oven to 225 degrees.
pulse the olives in a food processor until finely ground - almost to a paste. remove to a large bowl and add the rest of the ingredients.
spread on large sheet pans covered with parchment paper or foil and bake until dry and crispy - about 3 hours. i stirred mine about once an hour to make sure it was drying evenly.
makes approximately 6 cups. as we discovered, it makes a delicious topping for gazpacho! also, tuna salad, hummus, pasta, etc.
Yellow Heirloom Tomato Gazpacho
Ingredients
Directions
First, Combine 3/4 cup water and bread in a small bowl; let stand 10 minutes.
Then, Heat a grill pan over high heat; coat pan with cooking spray. Arrange onions in pan; grill onions 90 seconds on each side or until charred and softened. Coarsely chop.
Finally, Combine bread mixture, yellow tomatoes, 3 tablespoons olive oil, vinegar, and next 5 ingredients (through serrano) in a blender; process until smooth. Place in a large bowl. Stir in green onions, red tomato, green tomato, zucchini, and 3 tablespoons cilantro. Cover and refrigerate at least 1 hour. Stir well before serving. Place about 3/4 cup soup in each of 8 chilled bowls. Top evenly with remaining 2 tablespoons each oil and cilantro
Ingredients
- 3/4 cup water
- 2 ounces French bread, crusts removed, torn into small pieces
- Cooking spray
- 3 green onions, trimmed
- 2 pounds yellow heirloom tomatoes, quartered
- 5 tablespoons extra-virgin olive oil, divided
- 2 tablespoons sherry vinegar
- 1 tablespoon unsalted tomato paste
- 1 1/2 teaspoons grated peeled fresh ginger
- 1 teaspoon kosher salt
- 5 garlic cloves
- 1 seeded serrano chile
- 1/2 cup seeded and chopped red heirloom tomato
- 1/2 cup finely chopped green (unripe) tomato
- 1/2 cup finely chopped zucchini
- 5 tablespoons chopped fresh cilantro, divided
Directions
First, Combine 3/4 cup water and bread in a small bowl; let stand 10 minutes.
Then, Heat a grill pan over high heat; coat pan with cooking spray. Arrange onions in pan; grill onions 90 seconds on each side or until charred and softened. Coarsely chop.
Finally, Combine bread mixture, yellow tomatoes, 3 tablespoons olive oil, vinegar, and next 5 ingredients (through serrano) in a blender; process until smooth. Place in a large bowl. Stir in green onions, red tomato, green tomato, zucchini, and 3 tablespoons cilantro. Cover and refrigerate at least 1 hour. Stir well before serving. Place about 3/4 cup soup in each of 8 chilled bowls. Top evenly with remaining 2 tablespoons each oil and cilantro
Chicken with Grapes
1 T Kosher salt
1.5 t fennel seeds, lightly crushed
1 t ground black pepper
zest 1 lemon
1T + 2t EVOO
1 Spatchcocked chicken
12 ounces grapes
1 t shery vinegar
1.5 t butter
Combine salt through 1T olive oil anf rub over chicken and let sit for one hour. Preheat oven to 475 about 15 min before you are ready to cook. Transfer chicken to oven and roast for 20 min.
Toss grapes with 2t EVOO, sugar, salt, and pepper. Scatter grapes around chicken and cook until slightly carmelized, 20 to 15 min.
Then to make an optional sauce, take chicken dripping and put into sauce pan, add vinegar and simmer 3-5 min. Plate meal and spoon sauce over chicken. Yummy.
1 T Kosher salt
1.5 t fennel seeds, lightly crushed
1 t ground black pepper
zest 1 lemon
1T + 2t EVOO
1 Spatchcocked chicken
12 ounces grapes
1 t shery vinegar
1.5 t butter
Combine salt through 1T olive oil anf rub over chicken and let sit for one hour. Preheat oven to 475 about 15 min before you are ready to cook. Transfer chicken to oven and roast for 20 min.
Toss grapes with 2t EVOO, sugar, salt, and pepper. Scatter grapes around chicken and cook until slightly carmelized, 20 to 15 min.
Then to make an optional sauce, take chicken dripping and put into sauce pan, add vinegar and simmer 3-5 min. Plate meal and spoon sauce over chicken. Yummy.