Better Late Than Never: Our May Supper Club Recipes!

SOUP: Deceptively Simple Gazpacho

By Kendra PeloJoaquin at Food.com

recipe-soup-gazpacho

Ingredients:

  • 6 -8 tomatoes, chopped (Roma or plum are best Don’t lose the juice!)
  • 1/2 large white onion, chopped finely (red is a nice alternative)
  • 1/2 large white onion, chopped in 1/4 inch chunks
  • 2 small cucumbers or 1 large cucumber, chopped
  • salt (preferably sea salt)
  • fresh ground black pepper
  • virgin olive oil
  • 1 lemon, juice of
  • chopped basil or cilantro (preferably fresh)
  • 2 cloves garlic (or a tablespoon of diced garlic from a jar)

Directions:

  1. Dump 1/3 cup olive oil and lemon juice into a blender or food processor.
  2. Add the vegetables, then the seasonings.
  3. I start with a little and add more after I’ve mixed it all up.
  4. Use the “chop” or”grate” function until the gazpacho is soupy but still has some good sized chunks.
  5. Taste and then add more salt, pepper, oil or basil to your preference.
  6. I usually serve this*very* cold as a summer appetizer or meal w/ tabasco and parmesan cheese on the side, and some good crostini or bread.

 


SALAD: Avocado and Cucumber Salad

By Emma Braz at Taste.com

recipe-salad-avocado-and-cucumber

Ingredients:

  • 175g baby salad leaves
  • 2 medium avocados, chopped
  • 4 green onions, thinly sliced
  • 2 cucumbers, halved, thinly sliced
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • Salt

Directions:

  1. Combine salad leaves, avocado, onion and cucumber in a bowl.
  2. Place lemon juice and olive oil in a screw-top jar and shake. Season with salt to taste and drizzle on top of salad.

 


MAIN ATTRACTION: Stuffed Tomatoes

By Sunny Anderson at FoodNetwork.com

recipe-main-stuffed-tomatoes

Ingredients:

  • 2 vine-ripened tomatoes
  • Salt
  • 1/2 cup bread crumbs
  • 1 clove garlic, minced
  • 1/4 cup finely chopped fresh basil leaves
  • Freshly ground black pepper
  • 1/2 cup grated Parmesan
  • 1/4 cup olive oil

Directions:

  1. Preheat oven to 400 degrees F.
  2. Slice tomatoes in half horizontally and scoop out pulp and seeds.
  3. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes.
  4. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil.
  5. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.

 


DESSERT: Rhubarb crumble

By Felicity Rooney at Taste.com

recipe-dessert-rhubarb-crumble

Ingredients:

Filling:

  • 10 stalks of rhubarb, rinsed and chopped
  • 75g caster sugar

Crumble Topping:

  • 125g cold unsalted butter, chopped
    175g plain flour
  • 50g brown sugar
  • 25g raisins

Directions:

  1. Preheat oven to 170°C degrees.
  2. Place rhubarb and caster sugar in a saucepan over medium low heat and cook for 5 minutes, stirring occasionally. Remove from the heat and set aside.
  3. Prepare the crumble topping by roughly rubbing the butter with the flour and brown sugar, then stir through the raisins. Pour the rhubarb mixture into a 4-cup capacity oven-proof dish or four 1-cup capacity oven proof ramekins.
  4. Sprinkle the crumble mixture on top and bake for 15 minutes. Serve warm with custard.
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