Gazpacho
Often described as a liquid salad, gazpacho descends from ancient Roman concoction based on a combination of stale bread, garlic, olive oil, salt and vinegar. As Romans labored to build roads and aqueducts across Spain in the scorching heat, this creamy soup replenished them with the necessary salt and vitamins lost through physical exertion. Later, shepherds and farmers added vegetables to make it more hearty and satisfying. Because tomatoes and bell peppers were not indigenous to Spain, these ingredients were not added to the soup until after Spain’s discovery of the New World. Since that time, gazpacho has remained relatively unchanged. We are grateful for such an unpretentious soup designed to quench the thirst evoked by the unrelenting Spanish sun.
INGREDIENTS
1 Large Cucumber
2 Red Bell Peppers
1 Yellow Bell Pepper
4 Medium Tomatoes
1 Red Onion
3 Minced Garlic Cloves
3 Cups Tomato Juice
¼ Cup White Wine Vinegar
¼ Cup Extra Virgin Olive Oil
½ Tablespoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Halve and seed the cucumber, but do not peel it. Core and seed the three bell peppers. Roughly chop the cucumbers, bell peppers, tomatoes and red onion into 1 inch cubes. Reserve a small bit of each vegetable to put in at the end so that the soup has some crunch. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over process. After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt and pepper. Mix well and chill before serving. The longer the gazpacho sits, the more the flavors develop. Serve anytime, but especially on a hot summer day. Serves 4
Italian Meatball Sandwiches
INGREDIENTS
1 Pound Ground Sirloin
¾ Cup Bread Crumbs
2 Teaspoons Dried Italian Herbs
3 Minced Garlic Cloves
2 Tablespoons Chopped Fresh Parsley
2 Tablespoons Grated Parmesan Cheese
1 Beaten Egg
4 Italian Rolls
1 Tablespoon Olive Oil
1 Teaspoon Garlic Powder
½ Teaspoon Salt
14 Ounces Red Sauce (See Victoria’s Sunday Gravy)
8 Slices Provolone Cheese
Preheat the oven to 350° F. In a medium bowl, gently mix by hand the ground sirloin, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese and egg. Shape into 12 meatballs and place in a medium sized baking dish. Bake for 20 minutes. Meanwhile, cut the Italian rolls in half lengthwise and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil and season with the garlic powder and salt. Put the Italian rolls into the oven during the last 5 minutes of the meatballs time to toast. While the bread toasts, warm the red sauce in a saucepan over medium heat. When the meatballs are done, use a spoon to transfer them to sauce. Spoon sauce and meatballs onto the Italian rolls and top with the slices of Provolone cheese. Return to the oven for 3 minutes to melt the cheese. Cool slightly and cut in half. Serves 4
Santa Fe Burgers
INGREDIENTS
2 Pounds Ground Sirloin
½ Teaspoon Kosher Salt
½ Teaspoon Fresh Ground Pepper
Santa Fe Salsa
Combine the ground sirloin, salt and pepper in a medium sized bowl. Using your hands mix well. Form into six patties and refrigerate until ready to grill. Prepare a charcoal or gas grill and lightly spray the grill rack with vegetable oil cooking spray. The coals should be hot. Grill the burgers for about 5 minutes. Flip the burgers and grill for another 4 or 5 minutes. Serve with Santa Fe Salsa. Serves 6
Santa Fe Salsa
INGREDIENTS
1 Pound Chopped Tomatoes
2 Seeded & Chopped Yellow or Red Bell Peppers
1 Cup Cooked Corn Kernels (Fresh or Frozen)
3 Finely Chopped Green Onions
2 Seeded & Chopped Jalapeno or Serrano Chilies
1 Minced Garlic Clove
4 Tablespoons Finley Chopped Cilantro
1 Tablespoon Fresh Lime Juice
2 Teaspoons Malt Vinegar
½ Teaspoon Kosher Salt
Combine the tomatoes, peppers, corn, green onions, chilies, garlic, cilantro, lime juice, vinegar and salt in a glass or ceramic bowl and gently stir to combine. Let the salsa stand for about an hour to let the flavors blend. Serve or cover to refrigerate for several hours. Let the salsa reach room temperature before serving. Makes 2 cups
Victoria’s Sunday Gravy
INGREDIENTS
2 Tablespoons Olive Oil
2 Cups Chopped Onion
3 Cloves Minced Garlic
¼ Cup Minced Parsley
3 Sprigs Fresh Thyme
3 Sprigs Fresh Oregano
1 Bay Leaf
1 Teaspoon Salt
1/3 Teaspoon Ground Black Pepper
28 Ounces Crushed Tomatoes (1 Can)
28 Ounces Whole Peeled Tomatoes (3 Cans)
6 Ounces Tomato Paste (1 Can)
In a large cooking pot heat the olive oil over medium flame. Add the onions, garlic, parsley, thyme and oregano. On medium heat sauté for 2 minutes until translucent, but not brown. Add tomatoes and tomato paste along with the salt and pepper. Simmer for 20 minutes and then add the meatballs. Simmer for 2 hours. Remove herb stems and serve. Serves 8
Victoria’s Italian Meatballs
INGREDIENTS
1 Pound Ground Sirloin
1 Pound Ground Pork
1 Pound Ground Veal
5 Slices Italian White Bread
1 Cup Whole Milk
¼ Cup Fresh Chopped Parsley
2 Cloves Minced Garlic
2 Teaspoons Salt
1 ½ Teaspoons Fresh Ground Black Pepper
3 Eggs
½ Cup Olive Oil
Combine sirloin, pork and veal in a large bowl. Soak the bread and milk together in a separate bowl. When the milk is absorbed add the bread mixture to the meat mixture. Next add the parsley, garlic, salt, pepper and eggs. Mix well and roll into 2 inch balls. Heat the olive oil in a large skillet and fry over medium heat. Make sure to cook about 10 meatballs at a time so not to overcrowd the pan. Repeat as many times as necessary until all meatballs are cooked to browned and cooked all through. Serve over Victoria’s Sunday Gravy. Serves 8
White Bean Salad
INGREDIENTS
14 ½ Ounces of White Beans (If You Use Canned Drain, But Do Not Rinse)
2 Tablespoons Chopped Red Onion
2 Tablespoons Chopped Green Onion
1 Finely Chopped Carrot
3 Tablespoons Fresh Lemon Juice
2 Teaspoons Red Wine Vinegar
1 Tablespoon Olive Oil
½ Teaspoon Sea Salt
½ Teaspoon Freshly Ground Pepper
Chop the onions and carrots. Squeeze the lemon juice over the chopped onions and carrots and set it aside. Combine all ingredients into a serving dish. Chill in the refrigerator for 2 hours and the flavors will combine. Serves 4
Welsh Rarebit
The first recorded use of the term Welsh Rabbit was in 1725. It is said to be an ironic name coined in the days when the Welsh were notoriously poor and only well-to-do people could afford meat from the butcher. In England rabbit was the poor man’s meat, but in Wales cheese was the poor man’s meat. The slur against the Welsh was, “if a Welshman went rabbit hunting then this would be his supper.”
INGREDIENTS
2 Tablespoons Butter
2 Tablespoons Flour
1 Tablespoon Mustard Powder
½ Teaspoon Cayenne
¾ Cup Dark Beer (Guinness)
2 Tablespoons Worcestershire Sauce
1 Pound Grated Semi-Hard Cheese (Cheddar, Double Gloucester, Comte, Gruyere)
4 to 8 Pieces Light Toasted Bread
Put the butter in a saucepan over medium heat. When the butter melts stir in the flour. Continue to cook for 5 minutes (stir occasionally) until golden brown and very fragrant. Stir in the mustard and cayenne and then whisk in the beer & Worcestershire sauce. When the mixture is uniform, turn heat to low and stir in the grated cheese. Stir until smooth. Remove from heat and pour into a bowl to set. You can refrigerate for up to a day. Spread the mixture thickly on toast and put under the broiler until bubbly and edges of the toast are crisp. Serve immediately. Serves 4
Vegetable Curry
INGREDIENTS
½ Medium Eggplant (Aubergine)
2 Small Carrots
1 Cup Peas
1 Cup French Beans
1 Medium Potato
½ Cup Freshly Grated Coconut
2 Tablespoons White Poppy Seeds
4 Fresh Hot Green Chilies
1 ¼ Teaspoon Salt
3 Medium Tomatoes
1 Tablespoon Plain Yogurt
1 Teaspoon Garam Masala
2 Tablespoons Fresh Green Coriander
Place cut eggplant, carrots, peas, beans and potato in a medium saucepan. Add 1 cup of water and bring to a boil. Cover and turn heat to medium. Cook for 5 minutes or until vegetables are just tender. Do not overcook. Put the coconut, chilies, poppy seeds and salt in a food processor. Add 5 ounces of water and grind to a fine paste and set aside. When the vegetables are cooked, add the spice paste and another 5 ounces of water. Stir and simmer gently for 5 minutes. Add the tomatoes, yogurt and garam masala. Stir gently to mix well. Bring to a boil and simmer gently for 3 minutes. Turn into a serving dish and garnish with fresh coriander. Serves 4
Salmon Mousse
Up until the 18th century, salmon was one of the most commonly eaten fish in Europe. With the Industrial Revolution came the pollution of many of the rivers which effectively eliminated wild salmon. These days most of the salmon sold in the U. S. and Europe is produced on fish farms. I usually prefer to consume wild salmon and make a point to ask the origin when I am purchasing my fish. This salmon mousse recipe is extremely versatile. It can be used as an appetizer (sliced and served as is on small squares of toasts with a squirt of lemon juice); as a main course; served with cold asparagus; served with a tossed salad; and a “make-ahead” spread that can be served with crackers or toasted rye bread.
INGREDIENTS
1 Pound Fresh Salmon
Bunch of Fresh Herbs
½ Pint Double Cream
2 Ounces Softened Butter
4 Ounces Dry Sherry
2 Tablespoons Lemon Juice
1/8 Teaspoon Salt
1/8 Teaspoon Freshly Ground Black Pepper
½ Ounce Powdered Gelatin
Preheat oven to 350° F. Lightly oil a 1 pound loaf pan or a salmon mould. Place the salmon in a buttered, ovenproof dish with the fresh herbs and cover with water. Cover the dish with foil and cook for 20 minutes. Leave the salmon to cook in the liquid, and then remove the skin and bones. Reserve the liquid. Pound the salmon flesh until smooth. Lightly whip the cream and fold into the salmon. Soften the butter and stir into the mixture together with the sherry and lemon juice. Add the salt and pepper. Measure 6 tablespoons of the reserved fish liquid into a bowl and sprinkle the gelatin on top. Set over a pan of hot water until the gelatin has dissolved. Cool slightly and then beat into the mousse. Spoon the mousse into the loaf pan or the mould and leave to set in the refrigerator overnight. Turn out onto a serving plate to serve. Serves 8
Victoria Sponge
The Victoria Sponge Cake was named after Queen Victoria, who favored a slice of the sponge cake with her afternoon tea. A traditional Victoria Sponge consists of raspberry jam and whipped double cream or vanilla cream. The jam and cream are sandwiched between two sponge cakes. The top of the cake is not iced or decorated.
INGREDIENTS
8 Ounces Unbleached Flour
2 Teaspoons Baking Powder
8 Ounces Sugar
8 Ounces of Soft Butter
4 Large Eggs
½ Teaspoon Vanilla Extract
Filling:
4 Ounces Raspberry Jam
5 Ounces Double Cream – Whipped
Preheat the oven to 375° F. Beat the butter and sugar until pale and fluffy. In a small whisk the eggs just to mix. Slowly add the eggs to the butter and sugar mixture. Make sure that each addition is well mixed in before adding more. Sift the flour and baking powder, then gently fold into the egg mixture with a spatula. Use baking parchment to line a 9 inch round cake pan with a removable bottom. Line the side of the pan with a separate strip of parchment. Pour in the cake mixture. Bake for 30 minutes or until done. Cool on a wire rack. Remove the cake from the pan and cut into two equal layers using a bread knife. Spread jam on the cut surface of one layer and whipped cream on the other cut surface. Sandwich together. Serve sprinkled with confectioner’s sugar is you like. Serves 8
