Sunday, September 19, 2010
In Spain, you can buy gazpacho in the grocery store (photo on the top). This tasty concoction is made primarily of tomatoes, red bell pepper, cucumbers, sherry vinegar, and olive oil. Since we've been back, we've been making it at home (photo on the bottom). It doesn't come out as smooth and red, mostly because of the air that is churned into it as it blends. But the taste is just as divine as the grocery store brand, if not more so. Because it is meant to be eaten cold, it is the loveliest thing to eat/drink on a hot day.
I love beets, but, alas, Michael does not. So I made this salad for myself. The beets were roasted for an hour in the oven, in a Pyrex baking dish, covered in foil. No oil or salt. The vinaigrette consisted of 2 t. olive oil, 1 t. vinegar, 1/2 t. sugar, a little salt, pepper, and a tiny dollop of mustard. I tossed the greens in the vinaigrette first, then tossed the yellow beets in the leftover vinaigrette, and finally the red beets. I didn't want the red beets to bleed all over the yellow beets. Then, to make this a meal, I added a small handful of toasted walnuts and a few shavings of parmesan cheese. Lovely, healthy, tasty.
Sunday, September 5, 2010
is that you can eat whatever you want for supper. So, we had two desserts for supper. First, we had tourte aux blettes, which is, unbelievably, a pie made with swiss chard, apples, pine nuts, brown sugar, and egg. It's only mildly sweet, which is why it seemed perfectly acceptable to then have blackberry cobbler with homemade vanilla ice cream for dessert.