Text 475, 95 rader
Skriven 2010-08-22 19:56:00 av JIM WELLER (1:123/140)
Ärende: blog 2
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Here's two very seasonal hot weather ideas:

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     Title: Cold Tomato And Tarragon Soup 
Categories: French, vegetables, soups, herbs
  Servings: 4

  2 1/2 lb vine tomatoes, seeded and in
           chunks
      1    Vidalia onion, in chunks
      1    red bell pepper, seeded and
           in chunks
      2    cloves garlic
      3 TB fresh tarragon leaves, plus
           more for garnish
      2 c  tomato juice
    1/2 c  extra virgin olive oil, plus
           more for garnish
      3 TB red wine vinegar
      2 ts sugar
           Salt and freshly cracked
           black pepper to taste
    1/2 c  baguette crumbs, or fresh
           bread crumbs
      4 oz crumbled fresh goat cheese,
           for serving

In France, tomato and tarragon are an incontestable couple.

In a large blender, place all the ingredients EXCEPT the bread
crumbs and the goat cheese. Blend everything together until almost
completely smooth. Taste, and season well with salt and pepper.

Add the breadcrumbs to the blender, and just whiz to incorporate. To
make baguette crumbs, take the stale butts of old baguettes and
smash them in a food processor. I always keep a baggie of these in
my freezer, but any fresh bread crumbs will do. Just avoid heavily
flavored breads like rye.

Decant the soup into a pitcher or punch bowl, and cover and
refrigerate until ready to serve. Serve in mugs or bowls with some
crumbles of fresh goat cheese and whole tarragon leaves, and a
drizzle of extra virgin olive oil.

Posted by Kerry Saretsky

  From: Serious Eats                    
 
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     Title: Purslane Salad
Categories: wild, vegetables, salads
  Servings: 4

      1 bn purslane
      1    sweet onion
      1 lg tomato
           salt and pepper

Here's what you do. Pick a bunch of purslane, stem it (making sure
to keep many of the leaf clusters intact), and toss it with a
chopped sweet onion such as a Walla Walla and a large ripe heirloom
tomato. That's it. Season with salt and pepper and allow the tomato
juice to form the dressing; squeeze a chunk of tomato into the salad
if necessary to get the juices flowing. 

You'll be amazed by the results. Purslane has a crunchy texture and
a complex flavor that marries perfectly with the acidic tomato juice
and sweetness of the onion.

Original idea: Jon Rowley


  From: Fat-Of-The-Land.Blogspot.Com    
 
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I wish the weather was hot enough up here to encourage purslane. I
miss it.



Cheers

YK Jim


... Salad? We never ate weeds back in them days.

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