Executive Chef and Owner at Cafe XIX in Seneca Falls, Casey Galloway, is in-studio to talk about her menu at the cafe and to share some gluten-free recipes and cooking tips.
Recipes mentioned in this episode:
Garden Vegetable Gazpacho
6 Fresh Large Tomatoes
2 English Cucumbers, peeled, seeded and small diced
¾ cup red onion, small diced
½ cup green bell pepper, small diced
½ cup yellow pepper, small diced
½ cup red pepper, small diced
¼ cup chopped fresh Italian parsley
1/8 cup chopped fresh cilantro
4 TBSP fresh lime juice
48 oz. tomato juice
3 ½ tsp. sea salt
Dice and chop all of your vegetables and set aside. Take your fresh tomatoes and cut them into manageable pieces for your food processor. Puree them in the food processor with the 2 tsp of sea salt. You want the tomato mixture to be a salsa like consistency. Dump your pureed tomatoes into a large bowl. Add the tomato and lime juice to the tomato puree. Now just mix in the diced veggies and herbs and heck for seasoning ( add remaining sea salt if needed). Chill the coup until you are ready to enjoy it.
Fresh Tomato Basil Soup with Tortellini
1 small onion, diced
4 cloves garlic, chopped
8 fresh tomatoes, cut into quarters
2 tsp salt
2 cups chickens stock, or water
10 – 12 fresh basil leaves
2 TBSP Balsamic Vinegar
2 TSBP Olive Oil
1 Cup Heavy Cream
1 Bag of Tortellini
Sauté onions and garlic in olive oil until tender. Add tomatoes and salt and cook over medium heat for 2 to 3 minutes or until tomatoes start to break down. Add chicken stock and vinegar to the tomato mixture, cover and let it lightly simmer for 15 minutes. Remove from heat and add the basil and heavy cream. Puree until smooth with an immersion blender. Taste for seasoning and add more salt if needed. Place soup back on low heat and add tortellini. Let the tortellini cook for 5 minutes.
Note: If not eating the soup immediately don’t add the tortellini, it will get mushy if it sits in the liquid for too long. So just wait until you are ready to eat the soup and reheat it and add your tortellini at that time.