If you follow me on Twitter , you know that I like to do a regular recipe adventure (#recipeadventure). Sometimes the recipes are my own that I make up, but sometimes they’re recipes that belong to others.
Recipes that are not mine, or that are not posted in the blog, will be posted here, and, soon, linked to the corresponding blogs (which I hope you’re reading, subscribing to and sharing with your friends).
The list isn’t quite cooked, check back soon for updates.
Chilled Cucumber/Avocado soup:
(adapted from www.pinchmysalt.com)
4 persian cucumbers, peeled and seeded
1/2 ripe Haas avocado
1 1/2 c plain yogurt (I used non fat)
1/2 c sour cream (full fat)
juice of one lime
2 T fresh cilantro (I didn’t measure this, just threw in a small handful)
healthy dashes of cumin
healthy dashes of coriander (redundant, I know)
salt to taste
1/4 tsp dried oregano
Throw it all in a blender and blend until smooth. Chill at least 2 hours and serve well chilled with a garnish of cilantro, diced avocado, tomato.
Garnished with chopped tomato, avocado, cilantro
This list isn’t quite cooked
Tomato Panna Cotta
½ large heirloom tomato, very ripe
2 c heavy cream
¼ c sugar
1 tsp vanilla
1 packet unflavored gelatin
3 T cold water
Using a mortar and pestle with a strainer (or a spoon , strainer and a bowl), place diced tomato into the strainer and press the tomato to extract the juice.
Sprinkle the packet of gelatin into the 3 tablespoons of cold water and stir. In a heavy-bottomed saucepan, heat the remaining ingredients, stirring often until hot.
Once the cream mixture is hot, add the water/gelatin mixture and stir until the gelatin is completely dissolved. Pour into well oiled (with a neutral oil) molds, or into cups the panna cotta will be served in (I used tea cups, wine or cordial glasses would also work nicely). Chill a minimum of 3 hours. Unmold (or not) and serve cold.
Lemon Rosemary Shortbread
makes about 16 cookies, depending on the size of your cookie cutter (I used very small juice glasses, tbh).
2 c flour
1 c cold unsalted butter, cubed
1/2 c sugar
1/4 tsp salt
1 lemon’s zest
1 tsp chopped fresh rosemary, plus sprigs/leaves for garnish (note: I recommend going overboard with the rosemary. 1tsp tasted lacking. Next time I make this, I’ll probably use at least 1 T rosemary, fresh)
Mix together: 1 1/2 c powdered sugar, 2 T lemon juice, zest of another lemon (I omitted this in the glaze).
Preheat oven to 325 degrees. Mix flour butter, granulated sugar, and salt , zest and rosemary in a stand mixer on low speed until just blended. Increase speed to medium and mix until dough is no longer crumbly and comes together in a ball.
Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.. On a floured work surface, roll out the dough and cut into rounds (size of your choice). Arrange 1 inch apart ona parchment covered sheet and refrigerate for 15 minutes. Bake until light golden brown , about 12 – 15 minutes, depending on your oven.
Once cooled, spoon the glaze over each cookie and press rosemary spring/leaf into glaze.
So flippin’ good. Thank me later.
(p.s. the recipe is originally from Sunset Magazine, I can’t take credit)