Tag Archives: Gazpacho

Casey Galloway on Gluten-Free .::. Healthy Cooking with your Friendly Italians #52

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.

Ultimate Summer Salad .::. Healthy Cooking with your Friendly Italians Episode 34

Jim Bero shows you how to make a delicious summer salad and a pair of cold soups that will keep you full and refreshed during the hot summer days ahead.

SHRIMP LOUIS

ENRICO CARUSO WOULD ORDER THIS DISH AT THE OLYMPIC CLUB IN SEATTLE, IT ALSO BECAME A SPECIALTY OF THE ST. FRANCIS HOTEL IN SAN FRANCISCO WE ALSO ENJOYED SPRIMP LOUIS AT SCOMA’S ON FISHERMAN’S WARF

DRESSING

IN A MIXING BOWL, MIX 1 CUP LIGHT MAYONNAISE,1/3 CUP CHOPPED SUN-DRIED TOMATOES, 1/4 CUP 2%MILK, 2 TABLESPOONS CHOPPED CHIVES,
1 TABLESPOON LEMON JUICE, 1/2 TEASPOON TOMATO PASTE. 1/4 TEASPOON WORCESTERSHIRE SAUCE, SALT AND PEPPER TO TASTE

ADD DRESSING TO MIXTURE OF 1 POUND OF COOKED SMALL SHRIMP 1 CUBED AVOCADO, 1/4 CHOPPED CELERY
SERVE ON BED OF LETTUCE
GARNISH WITH RADISH, HARD BOILED EGGS. COOKED ASPARAGUS, COOKED BROCCOLI, AND SHAVED CARROTS

WATERMELON SALAD
WITH TOMATO, CUCUMBER AND FETA CHEESE

MIX IN A BOWL:
2 CUPS OF ARUGULA
2 CUPS OF CHERRY TOMATOES CUT IN HALVES
2 CUPS WATERMELON CUT INTO 1/2 INCH PIECES
1 CUP DICED FETA CHEESE
1/4 CUP BASIL CHOPPED

ADD: VINAIGRETTE DRESSING

2 TABLESPOONS OF OIIVE OIL
2 TABLESPOONS LEMON JUICE
1/4 TEASPOON SALT AND PEPPER

GAZPACHO SOUP

IN A FOOD PROCESSOR, PUREE, 3 PEELED, CORED AND SEEDED TOMATOES
YOU CAN SUBSTITUTE CANNED PETITE CUBED TOMATOES
1/2 CUP ROASTED RED PEPPERS, 1 CHOPPED CELERY STALK, 1 TEASPOON DRIED DILL,
1 TEASPOON WHITE OR RED WINE VINEGAR, SALT AND PEPPER TO TASTE

CHILL, SERVE WITH STORE BOUGHT OR HOME MADE GARLIC CROUTONS
GARNISH WITH CHOPPED PARSLEY OR CILANTRO
*YOU CAN ADD TABASCO FOR SPICER FLAVOR

COLD CUCUMBER SOUP

HEAT 1 TABLESPOON BUTTER IN A LARGE PAN, ADD 3 PEELED, SEEDED AND GRATED CUCUMBERS
1 SLICED LEEK, 1/4 CUP CHOPPED ONION, COOK OVER LOW HEAT FOR 3 MINUTES
ADD :1 TABLESPOON OF FRESH MINT, 1 TABLESPOON OF FRESH DILL, 1 BAY LEAF,
1 PEELED,CUBED RUSSET POTATO, COOK FOR 10 MINUTES
ADD: 1 TABLESPOON FLOUR , COOK 1 MINUTE,
ADD : 3 CUPS OF CHICKEN STOCK, 1 TEASPOON SALT, LOW HEAT FOR 20 MINUTES
LET COOL , REMOVE BAY LEAF AND PUREE
ADD 1 CUP LIGHT CREAM OR CREAM FRESH. 1/2 JUICE OF 1 LEMON, 1 TABLESPOON HONEY , PEPPER TO TASTE
REFRIGERATE OVERNIGHT, SERVE COLD
*LESS FATTENING LIGHT CREAM, MIX 3/4 CUP NO FAT CREAM CHEESE AND 1/4 CUP SKIM MILK /MIX IN A BLENDER