Tag Archives: Thirsty Owl Winery

Ciders of the Cayuga Lake Wine Trail .::. FLX Weekly 5/27/20

Cayuga Lake Wine Trail Executive Director Katherine Chase is back in-studio with a pair of cider offerings to taste from Thirsty Owl and Buttonwood Grove wineries. Then, a look at the final weekend of May ahead in the Finger Lakes.

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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

Rich, Brown Chicken Stock ..::.. Episode 04

This week we show you how to make an incredible chicken broth in your crock pot and then use the stock to make a variety of soups including Italian Wedding Soup. Also, some tips on using no-bake lasagna sheets. Buon Appetito!