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Showing posts from July, 2011

Cool as a Cucumber Gazpacho

Gazpacho is one of my favourite no - cook recipes. It is just so cool and refreshing on a stifling hot summer day.  This is a good basic recipe. I used fresh dill in mine, but other fresh herbs such as cilantro or basil would also be good. Garnish the gazpacho with finely diced vegetables, diced ripe avocado or cold, cooked shrimp or crab meat. Add a loaf of crusty bread and an icy cold beverage  and you have the perfect summer meal.

Gazpacho (serves 4)
2 cups chopped ripe tomatoes, seeds removed 2 cups tomato juice 1 head of peeled, roasted garlic 1 peeled, seedless cucumber, chopped 1 red or orange bell pepper, chopped 1 or 2 jalapenos, seeds and ribs removed for less heat, diced 1 tsp. sugar 2 Tbsp. e. v. olive oil 1 Tbsp. white wine vinegar or the juice of one lime chopped fresh dill  1 Tbsp. Worcestershire sauce celery salt and black pepper,  to taste
Pulse all ingredients in food processor. Season to taste. Refrigerate for at least 6 hours before serving. Serve chilled. Garnish with desired …

New York New York Hotel - Las Vegas

Well, I am still recuperating from our recent trip to VEGAS!!! You know you are getting old when you return from your "vacation" feeling completely exhausted. I just realized that this was our third trip to Sin City in the past year! It is starting to feel like my second home.

Out of all the hotels on the strip, my favourite would have to be New York New York.

 It looks like a small city, but it is actually ONE hotel! We ended up spending one night here and we were so impressed with it, we will probably stay here every time we come in the future.

After we relaxed for a little while in our beautiful room, we decided to head over to Gallagher's for dinner. Gallagher's opened in 1927 as a speakeasy in New York City. They are famous for their beautifully marbled,  dry aged steaks.

Entering the restaurant, I noticed the round leather booths, hardwood floors, and black and white photos on the walls, which gave it an old school feel to it.  Cory ordered the house spe…

Bacon and Gruyere Quiche with a Potato Crust

I really love to take  classic recipes and put my own little spin on them.  The other day, I decided to make a classic Quiche Lorraine but instead of the traditional pastry crust, I decided to do something different - a crust made from cooked potatoes. The end result was sort of a cross between a quiche and a frittata - I guess you could call it a quiche-tata. Whatever you want to call it, it was downright delicious.

Bacon and Gruyere Quiche with a Potato Crust

4 medium to large red skin potatoes, peel after cooking
2 Tbsp. melted butter
salt and pepper

Cook potatoes in simmering salted water until tender. Let cool completely before shredding with a box grater. Mix with melted butter. Season with salt and pepper. Press into well greased 9"  tart pan with removable bottom. Bake in preheated oven 400 F oven for 25 minutes. Let cool.

4 strips bacon, cut into lardons
1 small yellow onion. diced
4 eggs
1/2 cup half and half
1 Tbsp cornstarch
1 tsp. chopped fresh thyme
1/2 tsp dry mustard
1 1/2 c…

Pasta Salad with Herbs, Sundried Tomatoes and Roasted Chicken

Hellooo Summer! It is so nice to see you again. I have missed you.

Pasta Salad with Herbs, Sun Dried Tomatoes and Roasted Chicken
serves 6-8

375 gr. bow tie pasta, uncooked
1/2 cup oil- packed sun dried tomatoes
1 garlic clove, finely minced
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
1/3 cup milk
1/2 cup mayonnaise
1 1/2 cups frozen sweet peas, do not defrost
4 cups rotisserie chicken, diced
4 oz. diced extra sharp white cheddar
 lots of fresh basil, dill, chives and parsley, chopped
salt and pepper

Cook pasta in boiling salted water until al dente. Drain into colander and immediately add the frozen peas ( this will cool down the pasta). Whisk together tomatoes, garlic, vinegar, milk, mayo, chopped herbs and salt and pepper. Mix with the pasta, chicken and cheese. Season to taste with salt and pepper. Serve cold.

Tags: Pasta, Salad, Chicken