Saturday, June 28, 2014

Recipes: The best parts of cookouts Canada Day BBQ

RECIPE

Panzanella Salad

This salad adds color and beautiful textures and if done in advance. Delicious: Quick Smart Cooking by Valli Little.

Sourdough bread into 1-inch (2.5 cm) pieces of sliced 5 cups

1/2 cup (125 ml) olive oil

1 1/2 (375 ml) cup basil

1 clove garlic, finely chopped

2 c. (30 ml) of red wine vinegar

1 small onion, chopped

2 red peppers, roasted and cut into strips

Cut 7 ounces buffalo mozzarella or bocconcini into pieces

1/2 pound (225 g) of cherry tomatoes

1 cup (250 ml) of kalamata olives

Preheat oven to 350 F. Mix 2 tablespoons bread. (30 ml) of oil. Place on a baking sheet and bake until golden brown for 15-20 minutes.

Meanwhile, finely chop 1 cup (250 mL) basil leaves, reserving the rest for garnish.

Combine with the remaining oil, garlic and vinegar. Season with salt and pepper.

Combine croutons and give all the other ingredients in a bowl and toss with dressing. Arrange transfer to a serving dish and reserved with the basil.

Set aside for 30 minutes to allow flavors to develop.

Makes 6 servings.

RECIPE

Spanish Cold Soup

This soup can be served cold in summer and warm in the cold weather. Pour can add their own toppings in individual glasses and people. Delicious: Quick Smart Cook Small Vallie.

2 c. (30 ml) of olive oil

1 onion, chopped

2 cloves of garlic, finely chopped

3 medium carrots, peeled and chopped

1 1/2 c. (7.5 ml) ground cumin

1c. (5 ml) paprika

14 oz (400 g) can chopped tomatoes

2 cups (500 ML0 chicken

1/4 cup (60 ml) flat-leaf parsley leaves

1 cup (250 ml) dry sherry

Cut boiled egg, grinding Spanish ham, bread crumbs, for garnish

Heat the oil in a large saucepan over medium heat. Onion, garlic and carrots and cook, stirring for 5-7 minutes until soft.

Add cumin and paprika, mix well and the tomatoes and broth. Season with salt and pepper and bring to a boil. Heat to medium-low, partially cover and simmer, stirring occasionally, for 18 to 20 minutes, until carrots are very tender.

Remove from heat, let cool slightly, then puree in a blender and pot in batches. Add the parsley and sherry and heat through over low heat. Cool and serve with toppings.

Ingredients for 4 people.

Guinness Chocolate Chip Ice Cream

Perhaps this is not a dessert for the whole family, but adults probably fall into a swoon Guinness in a dessert. Heck, why not an ice cream float with a part of Guinness! From Cool House Ice Cream Book by Natasha Case and Freya Estreller Kathleen Squires.

Cream base:

2 cups (500 ml) whole milk

2 cups (500 ml) Cream

Sugar 1 1/2 cup (310 mL) granulated

8 large egg yolks

1/4 cup Guinness Extra Stout

1 1/2 c. Instant coffee powder

1/2 c. kosher salt

1/4 c. natural vanilla extract

Custard base (see recipe)

Beans 1/2 cup semi-sweet chocolate

Cream base: On April 1 quart (4 liter) saucepan, combine the milk, cream and half the sugar. Make cook over high heat, stirring occasionally, until the mixture begins to boil, about 5 minutes.

Meanwhile, in medium bowl, beat egg yolks and remaining sugar until smooth, heavy and pale yellow, about 30 seconds.

When the cream mixture is boiling, take the whip, from the heat and in a slow stream, pour half of the cream mixture in the mixing yellow-colored sugar to the pan.

With a wooden spoon, continue stirring until the mixture registers 165-180 F on instant read thermometer, about 2 minutes. Not more than 180 F or boiled eggs. The mixture should be slightly thickened and coats the back of a spoon rises, with steam, but not boil. (If you blow on the back of the spoon and mixing shafts, you have the right consistency.)

Pour the base store in a sealed container in the refrigerator and clean air for 12 to 24 hours before use. Use base within 3 to 5 days.

Cream: Add Guinness, coffee, salt and vanilla in the base. Mix well.

Arrangement in an ice cream machine according to the manufacturer's instructions.

Give Transfer to a bowl and chocolate chips. Pour into an airtight reservoir. Freeze for at least 2 hours before serving.

Makes about 1 1/2 liter (1 1/2 L).

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