For dinner tonight, we made two dishes that transitioned between the seasons. For our first course, we had a gazpacho soup. We followed this by a dish with roasted root vegetables: beet, turnip, yellow squash, and fennel.
Gazpacho:
In a blender, throw in 1 clove of garlic (we learned the hard way that raw garlic is a lot stronger than in stirfries -- 3 was way too much), some olive oil, and vinegar
Once the garlic is minced, add in tomatoes, cut up to decrease blending time.
1 large tomato + a bunch of small roma tomatoes
Then add about half a baguette in small pieces, crust removed
For garnish, we added in more tomato chunks, half of a large fennel (diced), and the crusts of the bread fried with garlic into croutons
Roasted root vegetables:
Cooked two large beets in the microwave in a large bowl with a lid (8 minutes, 5 minute rest, 3 minutes, 10 minute rest)
Peeled the beets, and diced them
Diced two large turnips, and roasted them for about 15 minutes at 375
Added the beets, 2 yellow squash, and the other half of the fennel
Tossed this together with a glass and a half of port, two sprigs of fresh dill, some zaatar, some olive oil, some vinegar, some salt, some pepper
Cooked for 15 minutes, tossed, 15 minutes more, and served with lots of salt
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