Lemony Zest :: Kim Lewandowski

Archive for March, 2008

This is my entry this month for yet another food blogging event called “No Croutons Required,” sponsored by Tinned Tomatoes from Scotland. The theme this month is spicy vegetarian soups or salads. The round-up of the inaugural event is here.

I love the idea of gazpacho – mixing together the pungent flavors of garlic, onions and peppers with tomatoes – but I don’t really enjoy the sharp flavors of these ingredients raw. So I cook them! Then the flavors are mellowed and I enjoy it much more. So my entry is “Hot Gazpacho.” It’s also good chilled – still cooked, not raw

btw, I left out the traditional cucumber, since it’s a cooked soup. Hm, maybe I ought to try it, though … or maybe I’ll serve a cucumber salad on the side next time. Yeah, that’s the ticket.

Hot Gazpacho

2 tablespoons extra-virgin olive oil
1 jalapeno pepper, seeded and chopped
1 green, yellow, and red bell pepper, seeded and chopped
1 large onion, chopped
3 cloves garlic, chopped
Salt and pepper
1 28-ounce can crushed tomatoes
1 14-oz. can diced tomatoes
2 cups vegetable stock
3 tablespoons chopped cilantro or flat-leaf parsley
sour cream
cilantro sprigs

Heat a medium soup pot over medium-high heat. Add 2 tablespoons extra-virgin olive oil, jalapeno, bell peppers, onions, and garlic. Season with salt and pepper, then saute veggies 5 minutes.

Add crushed tomatoes, diced tomatoes and stock and bring soup to a boil. Reduce heat to a simmer and stir in cilantro. Garnish with sour cream and cilantro.

A St. Patrick’s Day wish for you:

May there always be work for your hands to do,
May your purse always hold a coin or two,
May the sun always shine on your windowpane,
May a rainbow be certain to follow each rain,
May the hand of a friend always be near you,
All the luck o’ the Irish I’m happy to send you,
With a wish that good fortune & joy may attend you!

Have a great day!

This is my entry in this week’s Photo Friday challenge, The Good Life.

For the last few years, we’ve been going out on Friday night sailing races with Dan’s boss Laura and her husband Cap’n Steve and assorted other friends – usually Danny and Sally, Paul and Terri, sometimes others. It’s sponsored by the Portsmouth Boat Club, and it’s a blast After the race, we have appetizers and drinks on board and sometimes go to dinner at the Boat Club, or out somewhere.

We’ve had a few exciting moments out there. One night, I was steering and got a leee-tle too close to the Navy pier – the sentry there was not pleased. He actually had a rifle and shouted at us! Be careful out there

This week’s Photo Friday challenge topic is Surreal. I took this photo of a church, at dusk, with a light drizzle falling, in Ennis, County Clare, Ireland, in 2003. I love how it came out.

I’m trying harder to be on time for these food blogging events. Too often, I make the foods and take pictures, but I can’t seem to get the blogging part done in time. I made this one, though

When it’s chilly and windy like it’s been lately, I love a nice, old-fashioned New England Pot Roast. The flavorful beef, the well-cooked potatoes and carrots, the caramelized onions, the savory brown gravy over everything … it’s major comfort food for me. So that’s what I made for the Monthly Mingle One-Dish Dinner for this month, hosted by Meeta of What’s For Lunch, Honey? The round-up of all the recipes is here.

I use Betty Crocker’s recipe, the same one my mother used when I was growing up. I’m not really a fan of horseradish, so I used to leave it out, but it didn’t taste right. I’ve since learned that the strong flavor of horseradish is tamed considerably by the long cooking. Good stuff. And the recipe makes so much, we can eat the leftovers for days

New England Pot Roast

2 tbsp. canola oil
4-lb. chuck roast
1 tbsp. salt
1 tsp. pepper
1 5-oz. jar prepared horseradish
1 cup water
4 Yukon Gold potatoes, quartered
24 baby carrots
1 large onion, roughly chopped
1/4 cup all-purpose flour

Sprinkle roast with salt and pepper. Heat oil in a large Dutch oven over medium heat and brown roast well on all sides; reduce heat. Spread horseradish over both sides of beef. Add water and heat to boiling. Reduce heat, cover and simmer on stove or place in 325*F oven for 2.5 hours. Add vegetables. Cover and cook until tender, about 1 hour longer. Remove to a warm platter. Prepare gravy and serve with beef.

Gravy

Skim excess fat from broth. Add enough water to broth to measure 2 cups. Shake 1/2 cup cold water with 1/4 cup flour in tightly covered container; stir gradually into broth. Heat to boiling, stirring constantly. Boil 1 minute.

Here’s my entry for the Photo Friday photo challenge: Fuzzy. That’s Elwing, our 12-year-old, born-feral, now totally domesticated fuzzball. She looks so cuuuuute!