" /> I taste: August 2007
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August 31, 2007

Orzo with Feta & Veges

10 oz. green beans
1 cup orzo
1 medium onion
2 cloves garlic
3 medium tomatoes
2 Tbsp. olive oil
1 Tbsp. white-wine vinegar
1 Tbsp. chopped fresh parsley
1 cup crumbled feta (6 oz.)

Blanch the beans for 1 minute or so. Chill quickly in ice water, drain well, then cut them into 2-3 pieces.

Chop onion, mince garlic, quarter tomatoes lengthwise and seed.

Sauté onions till soft; add garlic for 1 minute. Then add tomatoes and cook, stirring until soft. Add beans, warm thru, and keep warm.

At the same time, cook the Orzo al dente. Drain and add to bean mixture. Mix in vinegar, parsley, feta, salt and pepper to taste. Combine well and serve.

(Could likely be served chilled, as well, but haven't tried it that way.)

Posted by respeto at 10:46 AM

August 25, 2007

Broiled Fresh Tomato Soup

2 lbs fresh tomatoes
3 medium onions
6 cloves garlic
1 tbsp. red wine vinegar
1 tbsp. olive oil
1 tsp. sugar
1 tsp. salt
½ tsp. ground black pepper
1 (14 oz.) can chicken broth
4 large Kaiser rolls or small boules (optional, as bread bowls)
¼ cup cubed Muenster Cheese

Use only fully ripe tomatoes. Core, then halve. Halve onions as well. Peel garlic cloves.

On shallow pan, spray a little oil, then arrange tomato and onion halves, cut side down. Place garlic cloves around the vegetables. Mix oil, vinegar, sugar, salt, and pepper, and brush over vegetables, coating completely.

Broil 3 - 4 inches from heat source until lightly charred (10 - 15 minutes). Remove garlic and turn other vegetables and broil till lightly charred and tender (10 minutes longer).

Remove from broiler, cool and then peel tomatoes. In a blender or with hand blender, puree tomatoes, onions, garlic and pan juices until smooth.

Pour into a medium saucepan, add chicken broth and bring to a boil. Reduce heat, cover and simmer for 10 minutes. Remove from heat and keep warm.

To make bread bowls: Preheat oven to 400 degrees. Using a sharp knife, cut off the top of each roll.. Pull out soft center, leaving 1/2 inch thick shells; discard soft bread; reserve tops. Place "bowls" and tops on a baking sheet and bake until crisp (5 - 8 minutes) turning once.

To serve, place rolls in soup plates and ladle hot soup into and around the bread and top with cheese cubes. Garnish with fresh basil and/or parsley and serve immediately.

If not using bread bowls, seasoned croutons work well.

Posted by respeto at 3:29 PM

August 21, 2007

Chicken with Yogurt Marinade

1 cup plain yogurt
3 cloves garlic, minced
S&P to taste
Juice of 2 lemons
1 medium onion, chopped fine

Chicken pieces sufficient for 4-5 people

Combine all ingredients and marinate chicken (covered and refrigerated) for at least an hour, turning several times to recoat the pieces.

Grill over medium heat, or roast in the oven at 350-400 degrees until golden and juices run clear (which will obviously depend upon the chicken pieces you select.) Be sure that the pieces are separated well if roasting in the oven.

Posted by respeto at 11:19 AM