Summer Savories

Cold Soups

Drinks, Smoothies & Sorbets

1. In a non-reactive saucepan, combine the rhubarb with the sugar and 1/2 c. water and bring to boil over medium heat. Reduce heat to low and simmer gently till very tender-about 20 min.
2. Transfer the rhubarb to a food processor and puree till smooth. You can use a blender but be careful w/ hot liquids because they EXPAND ! Pour into big bowl.
3. Process strawberries and oj to a puree. Stir into the bowl of rhubarb and let chill completely. Process in an ice cream maker and freeze until firm enough to scoop.

Alternately: You can stir in frozen whole unsweetened strawberries into the hot rhubarb jam to cool it down. Then add the O.J. and blend.

*If you don't have an ice cream maker you can freeze the chilled puree in ice cube trays and when frozen solid, place in blender or food processor and blend till thick and creamy. If you like you can put the frozen concoction back into the freezer in a plastic container and freeze it until firm enough to scoop. Either way, it will be DELICIOUS! 

Genuine Gelato (Advanced Cooking)
Italian style ice cream that is much more dense than "American" ice cream. Sooooo good!

Ingredients:
1 gallon whole milk
1 qt. 1/2 - 1/2
1 qt. heavy cream
6c. organic sugar
20 whole organic eggs, beaten
2t. salt
2 vanilla beans, split or 4t. pure vanilla extract

Directions:

1. In large heavy bottom pot heat gallon of milk, 1/2 - 1/2, sugar and salt... stirring all the while. When it gets up to 160 degrees turn off heat.
2. In a medium bowl crack and whip eggs with whisk. Slowly strain into another bowl to make sure there are no egg shells.
3. Ladle hot milk from pot into eggs s-l-o-w-l-y so as to "temper" them and warm them up. Add about 4 ladles full of milk total.
4. Pour egg mixture back into pot while stirring. 
5. Over medium - low heat stir and bring the milk custard up to 170 degrees. It takes about 5-10 more minutes. 
6. Add 1 qt of heavy cream and strain the hot custard into a container. Refrigerate till well chilled. Add vanilla extract
7. Process in gelato or ice cream maker until the consistency of mashed potatoes. 
8. Cover and place in freezer to harden

Fruit and Vegetable Salads

Sweet Potato Salad
2 C carrots
1 C sweet potatoes
1 tomato
1/2 cucumber
1/2 c celery

Finely grate the carrots and sweet potato. Shred or slice the cucumber in quarters, chop the celery fine and cut the tomato in wedges. Combine all but the tomato, place on a leaf of lettuce, arrange tomato in a pleasing design and top with your favorite dressing. We used Cilantro dressing.

Cilantro Dressing
1/4 C apple cider vinegar
1 c extra virgin olive oil
1 c fresh cilantro
4 cloves garlic
2 T honey

Put all ingredients except olive oil into blender. Add olive oil slowly until creamy. Note: According to recent studies, raw cilantro helps remove mercury from the brain... this is good! 

Grill Meal (Advanced Cooking)

Focaccia Flatbread on the Grill
(Makes about 1 pound of dough/ 6-8 personal size loaves)

Ingredients:
3/4 c. warm water
1 t. yeast
Pinch of sugar
2T. semolina flour (optional)
1 T. EVOO - extra virgin olive oil 
3/4 t. salt
About 2-3 cups all purpose flour

Directions:

1. In medium bowl dissolve the yeast and sugar in the warm water. Let sit a few minutes till bubbly
2. With wooden spoon stir in 2T.semolina, 1/2 c. flour Add 1/2 c more flour gradually while beating. Add salt and EVOO and beat until "silky". Stir in another 1/2 c flour and beat till you have a shaggy mess and it's hard to stir anymore. Clean off your spoon and bowl and dump the blob onto the table. Now comes the fun part!
3. With lightly floured hands and table, knead the dough for about 10 minutes....fold, smoosh, 1/4 turn... adding flour as needed till it's smooth and no longer sticky. It should feel like your ear lobe or a baby's bottom
4. Let dough rise in a warm place about 1 hr or till puffy
5. Cut into desired pieces. Stretch breads into "flats" and oil them on both sides with a smear of EVOO
6. Place directly on the grates of a very hot outdoor grill (400deg), put hood down and bake till puffy (2-3 min.) Flip and bake till golden. Add pizza toppings or eat just like it is!!

Grilled Veggies
Slice veggies about 1/4 inch thick. Brush with extra virgin olive oil, salt and pepper. Summer squash, zucchini, red peppers and eggplant are especially good on the grill. When heat gets up as high as 400 degrees, place veggies directly on grate and grill till lines form on bottom. Turn and grill till lines form on other side

Foil packets:
Double up a piece of foil about 12 inches square and place washed, sliced potatoes and onions on it. Drizzle with olive oil, salt & pepper. Fold over like an envelope and crimp edges so they don't leak. Place directly on the grill and turn often to keep from burning. Carefully open packets and enjoy delicious roasted potatoes or any combination of vegetables

Corn on the Cob:
2 Ways- Soak whole ear of corn (husk & all) in water for 15 minutes. Place directly on grill and cook about 15 min., turning often. Or peel husk away from ear and remove "silk". Brush with olive oil and place on grate. Cook till golden

Focaccia Flatbread:
Take a piece of raw bread dough and rub it all over with olive oil. Bring temperature of the grill up to 400 degrees. Place stretched out dough directly on the hot grates, close hood and cook for about 3 min. on each side or until grill lines form. Delicious!!!

Vegan Cheez (Makes about 1 1/2c)

Ingredients:
1/2 lb. Extra firm tofu
2T. tomato paste
2T. extra virgin olive oil
1T. soy sauce
1t. dried basil or 1T. fresh
1t. dried oregano
1t. minced garlic
1/8 t. cayenne
1T. nutritional yeast
1 - 1 1/2t. chili garlic paste
1t. sugar
salt and pepper to taste

Place all ingredients in food processor and blend till smooth. Delicious on pizza, as a spread or as a dip!