Cool, Refreshing Gazpacho



The summertime seems to get hotter each year, with no solace in sight.  It is likely the reason I crave such a lighter menu at this time of year.  Gazpacho is the perfect remedy for the Summer palate.  The hot California weather (105° and hotter this month!) mimics the warm weather of the Mediterranean, where this dish originated.  In Andalusia, and pertaining to this dish, more specifically Málaga and Seville, the people craved a dish that would refresh them and offer a reprieve from the unbearable heat.  Gazpacho, which is a soup that is served cold, was the perfect solution.  Most modern gazpachos are made with tomatoes and vegetables.  The Andalusia region was abundant with olive trees and vineyards, and thus my recipe is likely closer to the original, which was only bread, water, olive oil, and vinegar.

My recipe is an adaptation from William-Sonoma's Savoring Spain and Portugal.

The Original:



1 cup blanched almonds

4 small slices day-old coarse country bread, crusts removed, soaked in water to cover, and squeezed
    dry
2 cloves garlic
1 teaspoon salt, plus salt to taste
6 tablespoons (3fl oz/90 ml) olive oil
3 tablespoons white wine vinegar
3 cups (24 fl oz/750 ml) ice water, or as needed
Freshly ground pepper to taste
36 seedless grapes, peeled and cut in half




In a food processor or blender, combine the almonds, soaked bread, garlic, and the 1 teaspoon salt and pulse until the almonds are very finely ground.  With the motor running, slowly add the olive oil, the vinegar, and 1 cup (8 fl oz/250 ml) of the ice water and process until you have a creamy white liquid.  Transfer to a bowl. 


Stir in as much of the remaining 2 cups (16 fl oz/500 ml) ice water as needed to a achieve the soup consistency you prefer.  Season with salt and pepper.  Cover and refrigerate until well chilled. 


Just before serving, stir in the grapes.  Ladle into chilled bowls and serve.


Serves 4






My Version:

1 cup blanched almonds
4 Sourdough (important, do not substitute; use sourdough) English muffins, halved, toasted, soaked
   in water to cover, and squeezed dry
2 cloves garlic
1 teaspoon salt
6 tablespoons (3fl oz/90 ml) olive oil
3 tablespoons Italian herb infused white wine vinegar
3 cups (24 fl oz/750 ml) ice water, or as needed
Freshly ground pepper to taste
Rinsed small and sweet seedless grapes off of the vine, as desired
Grape Leaf to garnish, rinsed
Parmesan Garlic bread as an accompaniment




In a food processor or blender, grind the almonds until they are a fine powder.  I found that using my coffee bean grinder works perfectly fine as a substitute.

Combine the powdered almonds, soaked bread, garlic, and the 1 teaspoon salt and pulse until the ingredients start to meld.  With the motor running, slowly add the olive oil, the vinegar, and 1 cup (8 fl oz/250 ml) of the ice water and process until you have a creamy white liquid.  Be sure to stop the motor periodically and with a rubber spatula, push the thicker ingredients down towards the blade to ensure the mixture is completely blended.  Once the mixture is completely blended, transfer to a bowl. 

Stir in as much of the remaining 2 cups (16 fl oz/500 ml) ice water as needed to a achieve the soup consistency you prefer.  Season with pepper.  It was not necessary to use 'salt to taste' in my recipe because I used the herb-infused white wine vinegar; it is already very flavorful.

Cover and refrigerate until well chilled.  I added a grape leaf and a sparse amount of grapes (so that they were not heavy enough to sink the leaf) as a garnish for a pretty presentation.



Ladle into chilled bowls and serve.  Just before serving at the table, stir in the grapes into the individual bowls. The grapes I used are fresh off my vines, and they are sweet.  They are also very small and have softer skins, so there was no need to either a) peel them, or b) cut them in half.

The result was a delicious soup which was so filling and refreshing!  I served it with rustic pieces of parmesan garlic bread.  So good!  Serves 6 approximately 1-cup servings




Delicious!!

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Nue Gâteau au Citron avec Infusion des Raisins Blancs / Naked Lemon Cake with White Grape Infusion

Sometimes when entertaining, it is necessary to improvise and to think out-of-the-box.  The other day, I was hosting a dinner and I wanted to serve a dessert that was light and fresh; it is the dead of Summer after all. 


This Naked Lemon Cake with White Grape Infusion was the perfect finisher after a long, hot day.  It was also extraordinarily simple to put together, because I used a pre-packaged cake.  Infused with the lovely flavors of lemon and white grapes, it was an instant hit!   I hope you'll enjoy the post.




You will need:

The Cake:
A traditional Yellow Cake Mix (I used Pillsbury)
Lemon Juice
Freshly squeezed white grape juice or white grape juice
Supplies as needed for boxed cake, eggs, water, and oil
Flowers, grapes, and grape leaves for garnish, rinsed




The Filling and Buttercream Frosting:
3½ Cups Confectioner's Sugar
1 block (8 oz) cream cheese
1 teaspoon vanilla
2 tablespoons lemon juice
2 tablespoons heavy cream
²/³ cup shortening


For the Cake:
Follow the directions on the cake exactly but for one exception.  The directions on the cake will call for:  1 cup water, ¹/³ cup oil, and 3 eggs.  Instead of using 1 cup of water, reduce the amount to ½ cup water and instead add ¼ cup each of the lemon juice and grape juice.  Bake the cake according to package directions; in a 350 degree oven.  Remove cake and allow to cool completely.  You may even chill the cake if you like, making sure to set out approximately 10-15 minutes before decorating.




For the Filling and Frosting:
Cream all ingredients together except for the shortening.  The consistency should be light and fluffy.  Reserve half of the creamy mixture and place into the refrigerator to chill.

Once your cake has cooled, slice into sections.

On each sliced layer, frost with the whipped filling.

Once you have frosted between each layer,

add any remaining icing to the reserved chilled icing, and using a hand mixer, cream altogether with the shortening.  Using a very light hand and spatula, frost your cake, making sure you do not cover the cake completely, and allow the baked cake to show through.  The majority of my buttercream was placed on the top of the cake.  After the frosting was complete, I garnished the cake with cleansed items from my garden.  Fresh grapes off of my vines and bougainvillea from the garden made for pretty décor indicative of the Mediterranean region, but you may use whatever you like.

Isn't this lovely?  This cake will keep for 4-5 days, or you may freeze if desired to prolong its freshness.

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If you enjoy this post, please visit the archives!  You may also visit my full profile to view my other blogs. Connect with me on my Facebook Page, Parsimonious Décor Darling.   You might like to visit my other blog hubs,

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Spicy Savory Mini Sandwiches

The beautiful warm weather has arrived in Southern California, thus beginning the wonderful season for outdoor entertaining.  As a native Californian, I have grown up enjoying the spicy foods of friends, and over time have developed a palate that really craves that bit of KICK!  If you are planning a simple get-together, these mini sandwiches will be sure to please!


Spicy Grilled Ham and Cheese

A few days ago, we celebrated Easter, and there's nothing better than using that wonderful sweet and savory ham to make grilled ham and cheese. 

To compliment the sweet and savory flavors of my ham, I decided to make this sandwich with a lovely French brioche.  This wonderful brioche is buttery, dense, and just slightly sweet, delish!

To give my sandwiches that little spicy oomph! I used chipotle cheddar.

The result is a delightful sandwich full of smoky spicy flavor with a subtle tinge of sweetness.

 

If you would like to view the recipe for my Sweet and Savory Holiday Ham, you may do so in the archives here.

Spicy Roast Beef Brioche

For these sandwiches, I also used brioche, but in mini loaf form.

I sliced the breads,

added a bit of sriacha mayo to each side of the bread.

 

Place slices of aged Swiss on one side of each, set aside.

In a small saucepan, I sautéed fresh sliced mushrooms in a bit of white truffle oil and a pinch of garlic salt to taste.  When the mushrooms are just about done, add the sliced roast beef and cook just until warm.  Add the meat and mushroom combination on top of the cheese side of the brioches and place onto a prepared cookie sheet.

I prepared a cookie sheet by brushing it with a bit of the white truffle oil.  Place the sandwiches into a preheated 350 degree oven and toast just until the bread is golden and the cheese is completely melted.  These sandwiches are savory with just the right amount of bite!  You may eat them by themselves, or of course with au jus.  Enjoy!

If you would like to see these nummy noshes featured I my 2016 Tartan Day Tea, please visit the post on my blog Parsimonious Décor Darling here.

If you enjoy this post, please visit the archives!  You may also visit my full profile to view my other blogs. Connect with me on my Facebook Page, Parsimonious Décor Darling.   You might like to visit my other blog hubs,

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Easy Decadent Raspberry Dark Chocolate Lovers' Cake

Hello, friends and lovebirds!

Valentine's Day is a short time away, and if your are pressed for time, this simple and lovely cake is a sweet option.

I have noticed a trend that naked cakes are all the rage; I think they are simply gorgeous, so I wanted to try my hand at one.  The chocolate cake I am sharing today comes from the pages of Miette, a cookbook I recently picked up from a charming little bakery in Solvang.

 If you would like to read more about the trip, you may click here.

I am using their cake as a foundation, with my own variation, as stated below.  If you would like to save even more time, you may opt to use a boxed cake and add my variation afterward.

Miette Double Chocolate Cake:
1 1/2 cups (7 1/2 ounces) all-purpose flour
1 1/4 cups (4 1/2 ounces) natural unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
2 ounces 70 percent cacao chocolate, coarsely chopped
1 cup boiling water
1 cup buttermilk
1/2 teaspoon vanilla extract
2 large eggs, at room temperature
1/2 cup vegetable oil
2 1/4 cups (15 ounces) sugar

Liberally butter two 6-by-3 inch regular or contour cake pans and dust with sifted cocoa powder.  Tap out the excess cocoa.

Preheat the oven to 350 degrees F.

Sift together the flour, cocoa powder, baking soda, baking powder, and salt into a bowl and set aside.
Put the chocolate in a heatproof bowl and pout the boiling water over it.  Whisk until the chocolate is melted.  Let the mixture cool for 15 minutes.

In a separate bowl, whisk together the buttermilk and vanilla.  Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on high speed until foamy, about 2 minutes.  Reduce the speed to low and slowly pour in the oil, whisking until combined, about 30 seconds.  Raise the speed to medium and whisk until fully incorporated, about 30 seconds longer.

Reduce the speed to low and slowly pour the cooled chocolate mixture into the egg mixture.  Slowly pour in the buttermilk and vanilla mixture.  Add the sugar and whisk until the batter is smooth and liquid, about 2 minutes.

Stop the mixer.  Remove the bowl and add the sifted dry ingredients and mix until just incorporated, preferably by hand, lifting and folding in from the bottom center.  Using a rubber spatula, scape down the sides of the bowl and mix again just briefly by hand.  The batter may still look a little lumpy, but stop mixing.

Pour the batter through a medium-mesh sieve into a large measuring cup or bowl to remove any lumps.  Press against the solids in the sieve with a rubber spatula to push through as much batter as possible, then discard the lumps.  Divide the batter between the prepared pans.  Bake until the tops spring back when lightly pressed and a tester inserted in the centers comes out clean, about 45 minutes.

Transfer to wire racks and let cool in the pans for about 20 minutes.  When the cakes are cooled enough to handle the pans but still a tad warm to the touch, carefully run an offset spatula around the edges of the pan to loosen them, then invert the cakes onto the racks and remove the pans.  Let cool for about 20 minutes longer.  Wrap the cakes tightly in plastic wrap and refrigerate to ensure the interiors are completely cooled before decorating, at least 1 hour or for up to 3 days.  To freeze, wrap tightly in a second layer of plastic and store in the freezer for up to 2 months.


My Variation:
You will need:
1 pint fresh raspberries, rinsed
Raspberry whip
Torani Dark Chocolate Sauce
Red roses for garnish

For my cake, I used this easy layer cake pan form from Wilton.

Allow your cake to cool completely before decorating.  While the cake is cooling, prepare your raspberry whip.


Raspberry Whip
You will need:
2 cups Cool Whip or other whipped cream
2 tablespoons Torani raspberry flavoring syrup
2-3 tablespoons fresh raspberries from your pint (about 15)
1-2 tablespoons powdered sugar



In a food processor, process the freshly rinsed raspberries until puréed, and push through a sieve with a rubber spatula to remove any seeds. Do this until you have approximately 2 tablespoons fresh seedless raspberry purée.

Mix together with the Cool Whip and syrup, plus powdered sugar, and cool until firm.

 

I recommend cutting a small layer off of each cake so that they are level when stacked.

Between each layer of cake, begin by drizzling the complete layer with the dark chocolate.

 

Next, using a rubber spatula, add a layer of raspberry whip.  Smooth with the back of a spoon.  Repeat until you are at your top and final layer.

Add fresh roses and more raspberries.....viola!

Rustic, lovely....

rich, and completely decadent.  The mellow flavor of the raspberry pairs perfectly with the rich chocolate, and it was truly delicious!

****Note:  All roses are edible, just be sure to remove the white portion of the petal, as it is bitter in taste.  It is important that you not eat roses that come from florists, as fertilizers and pesticides may be used in the process of their growth.  To err on the side of safety, eat roses from your own garden. 

Have a Happy and Lovely Valentine's Day!

If you enjoy this post, please visit the archives!  You may also visit my full profile to view my other blogs. Connect with me on my Facebook Page, Parsimonious Décor Darling.   You might like to visit my other blog hubs,

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Simple and Delicious Cheater's Bœuf Bourguignon

Now that the festivities of Christmas are over and the frenzy has dwindled down a bit, I love to take time to relax.  If you've been here before, you're keenly aware that during the winter months, my palate craves heavier food.  Yum!  For our Christmas dinner, I made a beautiful standing rib roast (à la Anne Willan via Martha Stewart), ham (recipe in my archives here), Brussels sprouts, stuffing, Yorkshire pudding, and potatoes.  Here is a peek.

In today's post, I will share how I turned my leftovers into a wonderful beef stew, or a cheater's version of Boeuf Bourguignon, at least.  

First, all leftover beef was cut away from the bone, cubed, and placed into a pan along with pan drippings and approximately 1- 1 1/2 cups of red wine.  Any beef that had been sliced was cut into smaller pieces and placed in the pan as well.  I kept this overnight, allowing the flavors to mesh.  

Once I was ready to prepare my dish, in a very large stock pot, I placed any remaining ham, cubed, one whole onion, cut into large pieces, four to five cloves of garlic, sliced, beef bouillon (about 10 cubes of the low sodium version), dash Italian seasoning, onion powder, garlic powder, a pinch of onion salt, and a generous amount of garlic salt and black pepper to taste. Allow all these elements to cook until the onions have wept (are transparent).  I added all of the cubed beef and drippings along with two cans of mushroom soup.  Continue cooking.

While boiling, I peeled and cut into six pieces each approximately ten large russet potatoes, and peeled approximately 6-7 large carrots, cut them into pieces about 1 inch long.  Add the carrots to the pot and cook until almost done, then add potatoes.  Cook until potatoes are fork-tender, and your dish is ready to serve!  

I prefer this wonderful stew over egg noodles.

Delish!!  I call this a cheater's version of Boeuf Bourguignon because most recipes will call for fresh mushroom and herbs, pearl onions, bacon, but I used what I had on-hand.  It was just as lovely!

I hope you are enjoying your friends and family this lovely holiday season!  

If you enjoy this post, please visit the archives!  You may also visit my full profile to view my other blogs. Connect with me on my Facebook Page, Parsimonious Décor Darling.   You might like to visit my other blog hubs,

The Marvelous Maison, a lifestyle blog hub and 

Frugal Fab Fashionista, my fashion blog hub. 

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