Watermelon Gazpacho

Here is a wonderful way to enjoy the sweet, local watermelon at the markets now. Cut a a piece to save for slicing and use the rest in this delicious soup that will keep for several days in the refrigerator. A lovely change from sandwiches for lunch and packed with fresh vitamins and goodness.

Watermelon Gazpacho click here for pdf version

Nick brought this delicious summer soup to Sherborne Lake and it was an instant hit with our family. So refreshing on a hot summer day served as an appetizer as suggested in the LCBO Food and Drink magazine (summer 2013) where it originated or as the main dish at lunch.

8 cups seedless watermelon, cubed (about 5 lb)
1 Tbsp wine or sherry vinegar
2 Tbsp lime juice
1 Tbsp olive oil
1/2 tsp hot pepper sauce or 1 tsp Sriracha to taste
1/2 tsp salt or to taste
1 cup cucumber, peeled and diced
1 cup red onion, diced
1 cup sweet pepper, diced, any colour
Garnish (optional):
1/3 cup plain yogurt
1 Tbsp lime juice
1/4 tsp lime rind, finely grated
AND/OR fresh basil or mint or chives, chopped

• Reserve 2 cups of watermelon and dice into 1/2 inch pieces.
• Puree 6 cups of the watermelon in a food processor or blender
• Add vinegar, lime juice, olive oil, hot pepper sauce and salt and pulse several times to mix.
• Transfer to a bowl and stir in reserved watermelon, cucumber, onion and sweet pepper.
• Taste and adjust seasoning then chill.
• You may serve the soup just as it is or with some fresh chopped basil or mint and but it is especially good if you make the garnish and top it with a spoonful before serving.
• Prepare garnish by mixing yogurt, lime jiuce and rind and spoon on top as desired! Finish with a sprinkling of fresh mint, basil or chives or a combination of any.
• Makes 8 servings

Pork Schnitzel

Pork tenderloin is on sale and corn on the cob is fresh at the market or farm gate – a perfect pairing for summer! Just add a baked sweet potato or a slice of vine ripened tomato, some applesauce on the side and dinner is complete. Satisfyingly simple and suitable for a single person or a family. Freeze any remaining schnitzel for another quick meal after a hard day.

Pork Schnitzel

Ellen La Marre taught me this quick and easy way to prepare my own schnitzel so I am able to use gluten-free crumbs and enjoy this simple meal again.

Cut a pork tenderloin into pieces about 2-3 inches long and flatten to ¼ inch. I use a wooden rolling pin with good results.

Dip pieces into a beaten egg then coat with fine gluten-free cracker or bread crumbs. Lay flat on waxed paper.

Fry in a little olive oil and butter until slightly browned and meat is cooked through. This only takes about 5 minutes on each side. If you have any extra schnitzel freeze them separately on waxed paper.

 

Tip:

 I always keep a bag of crumbs from the crusts of bread and broken crackers in the bottom of the package. When you have a cup or more just throw them in the food processor or blender so they are uniform. Sometimes you have to heat the crumbs and dry them a little before they will crumble properly.

 

Shrimp Risotto

Shrimp Risotto

Last night when the mercury soared above 30 for the third day in a row I did not really feel like eating and had used a lot of my BBQ favourites since we were on holidays without hydro for the preceding week. I wanted something to make without turning on the oven or BBQ and risotto came to mind. You only had to eat a little and the leftovers would be a great lunch if your appetite did not return but … with the vegetable preparation and testing the chilled apple wine for the risotto we were ready to enjoy our dinner by the time it was ready!

Cliff picked the last of the peas out of the garden, overgrown multiplier onions took the place of leeks and fresh parsley and garlic scapes brought the garden to the table.

Shrimp Risotto click here for pdf version of recipe

I like to make risotto when you only have 45 minutes to get supper on the table and you haven’t thought of anything yet. I always keep chicken stock frozen in 2 cup containers and I like to have a package of frozen shrimp to use for meals like this. If I do not have mushrooms I do not worry, I try to find something else. The more vegetables you add the better.

2 cups chicken stock, homemade or low sodium
2 Tbsp butter or chicken fat
8 – 10 mushrooms, sliced
1 medium – large onion, finely chopped
1/3 cup leeks, chopped, white and light green parts (optional)
1/4 cup pepperette, thinly sliced (optional)
1 clove garlic, crushed
1 carrot, sliced thinly
3/4 cup rice, Arborio or Italian short-grain
1/4 tsp pepper
1/2 cup water
1/3 cup white wine
1/2 red pepper, chopped
1 cup fresh or frozen peas
10 – 12 large shrimp, peeled, deveined and tails removed
1/4 cup grated Romano or Parmesan cheese
Heat chicken stock and keep warm.
Cook mushrooms in 1 Tbsp butter until browned then set aside.
Cook onion and leeks in same pan with remaining butter or chicken fat until soft.
Add pepperette and garlic and continue cooking another minute.
Add carrot and rice and cook several minutes before beginning to add the chicken stock.
Add warm chicken stock one ladle full at a time stirring to deglaze the pan then continue stirring and cooking uncovered adding liquid as it is absorbed.
I usually pour my wine and water in with the stock so you just keep adding from one
pot as needed.
Add red pepper and peas with last addition of liquid.
Put shrimp on top of risotto after final addition of stock and cover to steam shrimp.
Check after 5 minutes to see if they are nicely pink and ready to eat.
Stir in Romano cheese just before serving.
Serves 3 Anne’s Favourites
Variation: Vegetarian Risotto

Omit Shrimp and Pepperette and substitute vegetable stock for the chicken stock.