Ask and receive: Summer Pot-Luck Dishes
I did a quick search of Food TV's Web site and found these recipes. I haven't tried any of them yet, but I think I'll be trying them soon because they look good. :)
I'll post the other ones I'm thinking of tonight, when I have access to my cookbooks and recipes.
Layered Mediterranean Salad
Recipe courtesy Gourmet magazine
For the cucumber layer:
3 cups plain yogurt
2 English cucumbers, seeded and chopped
1/2 teaspoon salt
2 large cloves garlic, minced and mashed to a paste with 1/2 teaspoon salt
Freshly ground black pepper
For the bean layer:
1/4 cup olive oil
2 cups finely chopped onion
1 tablespoon plus 1 teaspoon minced garlic
1 teaspoon dried oregano, crumbled
1 cup dry white wine
1/2 cup chicken broth, homemade or low-sodium
5 1/2 cups drained canned navy beans
Salt and freshly ground black pepper
For the tuna layer:
4 (6 1/2-ounce) cans tuna packed in oil, drained and flaked
1 1/3 cups finely chopped red onion
1 cup finely chopped pitted kalamata or other brine-cured black olives
2 cups minced fresh parsley leaves
1/4 cup red-wine vinegar, or to taste
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
For the garnish:
4 plum tomatoes, diced
2 green bell peppers, diced
1 red onion, sliced thin
1/2 cup sliced pitted kalamata or other brine-cured black olives
Make the cucumber layer: Drain the yogurt in a coffee filter-lined sieve set over a bowl for 1 hour. Put the cucumber in another sieve, sprinkle it with the salt, and let it drain for 1 hour. Pat the cucumber dry between paper towels and transfer it to a bowl. Stir in the yogurt, garlic, and salt and pepper, to taste, and combine the mixture well. Set aside
Make the bean layer: Heat the oil in a skillet over medium heat. Add the onion, garlic, oregano, and cook, stirring, until softened. Add the wine and simmer until reduced by 1/2.
In a food processor, puree the beans and the onion mixture with the broth and season with salt and pepper. Transfer the mixture to a bowl and chill.
Make the tuna layer: In a bowl toss together the tuna, onion, olives, parsley, vinegar and olive oil. Season with salt and pepper.
Assemble the salad: Spread the bean puree in the bottom of a trifle bowl, top with the tuna mixture, and spoon the cucumber mixture over the top. Chill covered, for at least 3 hours or overnight.
When ready to serve, sprinkle the top with the garnish and serve.
Vegetarian Summer Roll (Rice Paper Wrap)
Recipe Courtesy of Ming Tsai
2 limes, juiced
Segments of 1 lime
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1/4 cup grape seed oil
1/4 cup Thai basil leaves, whole
1/2 pound bean sprouts, hair removed
1 medium sized red bell pepper, julienned
1 medium sized carrot, peeled, julienned
1 small package smoked tofu or tempeh, julienned
1 package rice papers, 10 to 12 inches diameter, rehydrated
Salt and black pepper, to taste
In a bowl whisk together juice, lime, mustard and sugar. Whisk in the oil and season. Toss with all the vegetables and tofu. Check for seasoning. Lay out 1 wrapper and place a small mound of mix near the bottom. Roll bottom towards the middle. Fold in both sides and continue rolling. Finish roll and let rest. Individually wrap each roll with plastic wrap. Will hold for 2 hours in the fridge. Remove wrap, slice on the bias and serve on top of extra salad.
Gazpacho
Recipe Courtesy of Cathy Lowe
2 cucumbers, diced
3 large tomatoes, diced
1 red pepper, chopped
1 green pepper, chopped
1 red onion, chopped
3 garlic cloves, minced
1/4 cup red wine vinegar
2 1/2 cups tomato juice
Salt
Pepper
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
Juice of 1 lime
Tabasco
In large glass bowl combine vegetables. Add remaining ingredients and mix well. Add half the mixture to a food processor and blend until smooth. Combine puree with original mixture. Chill for 4 hours and serve.
Many Melon Salad with Yogurt Sauce and Lime
Recipe courtesy Gale Gand
1/2 cup milk
1 cup good-quality yogurt, preferably not fat-free (my note: I don't see why fat-free wouldn't work)
1 tablespoon honey
1 cantaloupe or another orange melon, such as Crenshaw, Charentais, or Cavaillon
1/2 green honeydew melon
1/2 small watermelon
2 tablespoons light brown sugar
1 or 2 limes, cut into wedges
In a bowl, whisk together the milk, yogurt, and honey. Cover and refrigerate until ready to serve. When ready to serve, peel and seed the melons and cut into 1-inch cubes. Combine them in a bowl, toss lightly, and divide the mixture among dessert bowls (preferably glass, so that you can see the melon colors). Drizzle yogurt sauce on top of the fruit. Sprinkle each serving with about 2 teaspoons brown sugar and serve with lime wedges to squeeze over the fruit at the table.
I'll post the other ones I'm thinking of tonight, when I have access to my cookbooks and recipes.
Layered Mediterranean Salad
Recipe courtesy Gourmet magazine
For the cucumber layer:
3 cups plain yogurt
2 English cucumbers, seeded and chopped
1/2 teaspoon salt
2 large cloves garlic, minced and mashed to a paste with 1/2 teaspoon salt
Freshly ground black pepper
For the bean layer:
1/4 cup olive oil
2 cups finely chopped onion
1 tablespoon plus 1 teaspoon minced garlic
1 teaspoon dried oregano, crumbled
1 cup dry white wine
1/2 cup chicken broth, homemade or low-sodium
5 1/2 cups drained canned navy beans
Salt and freshly ground black pepper
For the tuna layer:
4 (6 1/2-ounce) cans tuna packed in oil, drained and flaked
1 1/3 cups finely chopped red onion
1 cup finely chopped pitted kalamata or other brine-cured black olives
2 cups minced fresh parsley leaves
1/4 cup red-wine vinegar, or to taste
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
For the garnish:
4 plum tomatoes, diced
2 green bell peppers, diced
1 red onion, sliced thin
1/2 cup sliced pitted kalamata or other brine-cured black olives
Make the cucumber layer: Drain the yogurt in a coffee filter-lined sieve set over a bowl for 1 hour. Put the cucumber in another sieve, sprinkle it with the salt, and let it drain for 1 hour. Pat the cucumber dry between paper towels and transfer it to a bowl. Stir in the yogurt, garlic, and salt and pepper, to taste, and combine the mixture well. Set aside
Make the bean layer: Heat the oil in a skillet over medium heat. Add the onion, garlic, oregano, and cook, stirring, until softened. Add the wine and simmer until reduced by 1/2.
In a food processor, puree the beans and the onion mixture with the broth and season with salt and pepper. Transfer the mixture to a bowl and chill.
Make the tuna layer: In a bowl toss together the tuna, onion, olives, parsley, vinegar and olive oil. Season with salt and pepper.
Assemble the salad: Spread the bean puree in the bottom of a trifle bowl, top with the tuna mixture, and spoon the cucumber mixture over the top. Chill covered, for at least 3 hours or overnight.
When ready to serve, sprinkle the top with the garnish and serve.
Vegetarian Summer Roll (Rice Paper Wrap)
Recipe Courtesy of Ming Tsai
2 limes, juiced
Segments of 1 lime
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1/4 cup grape seed oil
1/4 cup Thai basil leaves, whole
1/2 pound bean sprouts, hair removed
1 medium sized red bell pepper, julienned
1 medium sized carrot, peeled, julienned
1 small package smoked tofu or tempeh, julienned
1 package rice papers, 10 to 12 inches diameter, rehydrated
Salt and black pepper, to taste
In a bowl whisk together juice, lime, mustard and sugar. Whisk in the oil and season. Toss with all the vegetables and tofu. Check for seasoning. Lay out 1 wrapper and place a small mound of mix near the bottom. Roll bottom towards the middle. Fold in both sides and continue rolling. Finish roll and let rest. Individually wrap each roll with plastic wrap. Will hold for 2 hours in the fridge. Remove wrap, slice on the bias and serve on top of extra salad.
Gazpacho
Recipe Courtesy of Cathy Lowe
2 cucumbers, diced
3 large tomatoes, diced
1 red pepper, chopped
1 green pepper, chopped
1 red onion, chopped
3 garlic cloves, minced
1/4 cup red wine vinegar
2 1/2 cups tomato juice
Salt
Pepper
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
Juice of 1 lime
Tabasco
In large glass bowl combine vegetables. Add remaining ingredients and mix well. Add half the mixture to a food processor and blend until smooth. Combine puree with original mixture. Chill for 4 hours and serve.
Many Melon Salad with Yogurt Sauce and Lime
Recipe courtesy Gale Gand
1/2 cup milk
1 cup good-quality yogurt, preferably not fat-free (my note: I don't see why fat-free wouldn't work)
1 tablespoon honey
1 cantaloupe or another orange melon, such as Crenshaw, Charentais, or Cavaillon
1/2 green honeydew melon
1/2 small watermelon
2 tablespoons light brown sugar
1 or 2 limes, cut into wedges
In a bowl, whisk together the milk, yogurt, and honey. Cover and refrigerate until ready to serve. When ready to serve, peel and seed the melons and cut into 1-inch cubes. Combine them in a bowl, toss lightly, and divide the mixture among dessert bowls (preferably glass, so that you can see the melon colors). Drizzle yogurt sauce on top of the fruit. Sprinkle each serving with about 2 teaspoons brown sugar and serve with lime wedges to squeeze over the fruit at the table.
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