Herb Garden Lemonade
Luis' Spanish Gazpacho
Mustard Seed Salmon
Potato Salad with Leeks, Capers and Dill
Corn on the Cob with Tarragon Butter
Serves 6
Herb Garden Lemonade
6 lemons, juiced
2 quarts water
1 cup sugar
1 lemon, thinly sliced
lemon basil and mint for garnish
Combine the lemon juice, water and sugar. Add the lemon slices and fresh herbs for garnish and flavor. Serve over ice.
Luis' Spanish Gazpacho
6 medium tomatoes
1/3 of a large green bell pepper
1/3 of a cucumber
1/3 of a yellow onion
2 garlic cloves, minced
1/4 cup sherry or red wine vinegar (depending on your taste)
1/2 cup olive oil
Juice of 1/2 lemon
Salt to taste
Water to thin (1/2 to 1 cup)
Garnish: Chopped onion and cucumber, limes and sliced French bread.
Chop the tomatoes, bell pepper, cucumber and onion into large chunks, so as to accommodate your blender. It is not necessary to peel the tomatoes and cucumber.
Place the chopped vegetables and garlic in blender and blend until thick and creamy. (You may have to blend the vegetables in several batches.) Pour the blended contents into a large bowl and repeat as necessary with the remaining vegetables.
Add the vinegar, olive oil and lemon juice to the bowl and stir.
Once again, in steps, pour the contents of the bowl into the blender and blend well. Pour contents into another bowl and repeat. At this point, add salt to taste and water to thin, if necessary. Chill thoroughly before serving.
Garnish each bowl with a squeeze of lime and some chopped onion and cucumber. Serve with sliced French bread. As with most soups, this one is better the next day.
Mustard Seed Salmon
1 side of salmon, skin on, pin bones removed
1/4 cup yellow mustard seeds
1/4 cup brown mustard seeds
1 inch of fresh ginger, peeled and minced
1 garlic clove, minced
salt and freshly ground pepper
olive oil to brush salmon
Preheat oven to 350 F. Flesh side up, brush the entire salmon filet with olive oil. Sprinkle on the minced garlic and ginger and season the fish with salt and pepper.
Coat the salmon with the mustard seeds and roast for 45 minutes or until the fish feels firm to the touch. (Generally, about 10 minutes per pound.) May be eaten warm or cold.
Potato Salad with Leeks, Capers and Dill
4 lbs. new potatoes
1/2 cup olive oil
2 leeks, thinly sliced (tender white part only)
3/4 cup chopped onion, rinsed and toweled dry
1/4 cup chopped fresh dill
1/2 cup chopped fresh Italian parsley
2 tsp minced garlic
5 Tblsp capers
4 Tblsp
Dijon
mustard
4 Tblsp dry white wine
3 Tblsp red wine vinegar
1 tsp salt
3/4 tsp freshly ground pepper
Place the potatoes in a medium pan, cover with water and boil until tender about 25-30 minutes. Drain and cool the potatoes for at least 30 minutes before slicing them into 1/4 inch slices.
Heat 3 Tblsp of the olive oil in a medium pan and saute the leeks until tender, about 2 minutes.
In a large bowl, combine the leeks, onion, dill, parsley, garlic, capers,
Dijon
, white wine, red wine vinegar, salt & pepper and the remaining olive oil. Carefully fold in the sliced potatoes and serve warm or at room temperature.
Corn on the Cob with Tarragon Butter
8 ears of corn, husks removed
1 stick unsalted butter, softened at room temperature
4 Tbsp chopped fresh tarragon
1 clove of garlic, minced
juice of 1 lemon
salt and pepper
Place the corn in boiling water for 12 minutes. While the corn is cooking, place the softened butter, tarragon, garlic, lemon juice, salt and pepper in the bowl of a food processor. Process until all ingredients are completely combined.
Make 8 small packets of butter using plastic wrap and twisting the ends like candy wrappers. These packets may be frozen for transportation and should be soft in time for dinner.
Drain the corn and wrap each ear individually in foil while still warm. Serve with the tarragon butter packets.
