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For gazpacho, he pours a cornucopia into the blender.

Dry soup (sopa seca) is no longer surprising to students of Mexicancooking; they know it as a sort of stew or casserole based on rice, pasta, or tortillas.

Spain can counter with a liquid saladthe well-known gazpacho. Most people consider gazpacho to be a cold soup, but a look at the list of ingredients is enough to affirm its credentials as a salad.

Eric Lie makes it by emptying a veritable cornucopia of vegetables into the blender-cucumbers, tomatoes, and bell peppers-and whirling them with bloody Mary mix. The last, a chili-seasoned tomato juice cocktail, is his great contribution; most gazpachos use plain tomato juice and bring mere refreshment, while Lie's brings exaltation. Try this soup for a nourishing, stimulating, and satisfying luncheon appropriate to a day when you're saving room for a noble dinner. Gazpacho Picante

2 medium-size cucumbers

About 2 pounds firm-ripe tomatoes,

or 1 large can (28 oz.) tomatoes 2 medium-size red or green bell

peppers, stemmed, seeded, and chopped 4 cups 1/2-inch cubes French bread

without crust 1/4 cup each red wine vinegar and

olive oil 1 bottle (1 qt.) chili-seasoned tomato

cocktail 1 small onion, minced 2 cloves garlic, minced or pressed

Croutons (directions follow) 1 cup thinly sliced green onions (ends

trimmed), including tops Salt and liquid hot pepper

seasoning Peel and coarsely chop the cucumbers. Peel, core, and coarsely chop the tomatoes (or use canned tomatoes and their liquid).

In a blender, smoothly purse, a portion at a time, the cucumbers, tomatoes and their juices, half the bell peppers, bread, vinegar, oil, and tomato cocktail. As pureed, pour into a large bowl. Stir in the minced onion and garlic. To serve cold, pour into bowls and add 2 or 3 ice cubes to each; or cover and chill at least 2 hours or until next day (whisk before serving).

Offer remaining bell peppers, croutons, and green onions in individual bowls to add to soup to taste, along with salt and liquid hot pepper seasoning. Makes 6 servings, each about 2-cup size.

Per-serving: 414 cal; 8.6 g protein; 20 g fat, 52 g carbo.; 887 mg sodium; 1. 6 mg chol.

Croutons. Trim and discard crusts from 4 to 6 slices French bread, then cut bread into 1/2-inch cubes. Pour 1/4 cup olive oil into a 10- to 12-inch frying pan over medium heat. When hot, add bread cubes and stir gently until golden brown. Drain on paper towels. If made ahead, let cool, then package airtight and hold at room temperature up to 2 days. When we eat veal, at least the so-called better cuts, we are likely to pay a good price for it. But Jordan Paine finds ground veal just as delicate in flavor, much less costly, and a fine starting point for his Veal Mushroom Patties. Veal Mushroom Patties

2 tablespoons each salad oil and

butter or margarine 1 small onion, minced 1 clove garlic, minced or pressed 1/4 pound mushrooms, minced 1/2 teaspoon dry thyme leaves 3 tablespoons minced parsley 1 small firm-ripe tomato, cored,

peeled, seeded, and minced 1/4 teaspoon pepper 1 pound ground veal 1/2 pound cooked ham, minced 1/2 cup fine dry bread crumbs 1 large egg 3/4 CU re ular-strength beef broth

In a 10- to 12-inch frying pan, melt half the butter in half the oil over medium heat. Add onion, garlic, mushrooms, thyme, and parsley; stir often until mushrooms are lightly browned. Add tomato and pepper and continue stirring until mixture is almost dry Transfer to a large bowl and let stand until lukewarm. Meanwhile, rinse and dry frying pan.

To vegetable mixture add veal, ham, crumbs, and egg, Mix well with your What you might buy under the name sea bass can really be any of several fish species that come in all sizes and vary in oil content and texture. Yet all are mild in flavor, and any will perform well as the star in Edward W. Fisher's Sea Bass with Wine Sauce. Its crab topping and the wine-flavored sauce with capers make it a good candidate for a dinner party dish.

Sea Bass with Wine Sauce 1/4 cup (1/2 Lb.) butter or margarine 11/2 teaspoons dry fines herbes mix or

1/2 teaspoon each dry thyme leaves, dry marjoram leaves, and dry tarragon leaves 1 tablespoon each minced onion and

parsley 1/4 cup minced celery

1 cup soft white bread crumbs 1/2 pound cooked shelled crab 11/2 to 2 pounds boned and skinned

sea bass Wine sauce (recipe follows) Paprika Parsley springs

Melt butter in a 10- to 12-inch frying pan over medium heat. Add fines herbes, onion, minced parsley, and celery and stir often until slightly browned, about 5 minutes. Stir in the bread crumbs and crab; set aside.

Rinse fish and pat dry, then cut into 4 to 6 equal portions. Lay fish in a buttered 8by 12-inch baking dish. Evenly top fish with wine sauce. Cover and bake in a 425 [degrees] oven until fish is opaque but still moist-looking in thickest part (cut to test), about 20 minutes if fish is 1 1/2 inches thick, less time if pieces are thinner. Uncover casserole, mound crab mixture on fish; baste crab with some of the pan sauce, then sprinkle generously with paprika. Bake 5 minutes longer; garnish with parsley sprigs. With a spatula, transfer fish to plates and spoon sauce onto each portion. Makes 4 to 6 servings.
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Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes recipes
Publication:Sunset
Date:Jul 1, 1989
Words:918
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