Today's column includes more recipes featuring fruit and vegetables that are now readily available. If your herb crop is doing well, this is also the perfect opportunity to use some dill and basil. The cold soup is a favorite at our house, and turned up as part of an article in the mid-1970's that included several recipes using a food processor. This was one of the first times a Cuisinart was highlighted in a national cooking magazine and it immediately caught our attention. Over the years, our original Cuisinart, still in perfect condition, has been joined on the kitchen counter by a number of its smaller "cousins" - and all of them are used frequently. Early on, we painfully discovered (since reading detailed appliance instructions has never high on our list) that potatoes and food processors don't always play well together. A dinner party including potatoes ended up with a mass in the food processor that very closely resembled wallpaper paste. A second trip to the store and another round of prepping the potatoes made that lesson stick. It is interesting to note that the Cuisinart has gone from being a novelty when it was introduced in 1975, to a household word, including its frequent use as a verb.
Ingredients:
Place zucchini, green pepper, onion and chicken stock in saucepan. Simmer covered for 20 minutes or until vegetables are soft. Strain vegetables and reserve stock. Place parsley, dill and cooked vegetables into food processor. Process until chunky and slowly add chicken stock, processing until smooth. Add sour cream and chill. Serve garnished with sour cream and dill. Makes 4 servings.
*Non-fat plain yogurt can be substituted if drained for 3 hours prior to incorporating with other ingredients.
Ingredients:
Coffee, with or without chili powder, gives a unique depth of flavor to grilled steak. Pre-heat grill following manufacturer's instructions. Grind coffee beans to medium-fine, add optional chili powder, and mix thoroughly. Press coffee bean mixture evenly onto both sides of steaks.
Grill steaks directly over high heat, turning once until cooked to desired doneness. Remove from grill, season with salt, and let rest 5 minutes. Serve warm.
Ingredients:
Heat broth in medium saucepan, and keep at a simmer over low heat. In a large saucepan, combine 2 TBS butter with onion and olive oil. Cook over moderate heat, stirring occasionally, until onion is light golden brown. Add tomatoes, and a small amount of salt and pepper. Cook, stirring occasionally, for 10 minutes.
Add rice and stir to coat grains. Add 1/2 cup of broth to rice and stir constantly until most of liquid has been absorbed. Gradually add more broth, 1/2 cup at a time, and continue stirring. The rice is done when firm, but tender, with no chalky center.
Add remaining 2 TBS of butter, cheese, and basil. Stir for 2 minutes. Season to taste.
Ingredients:
This quick peach dessert is the perfect ending for a summer dinner. Peel, halve, and pit peaches, then cut into 1/2 inch thick slices. Toss peaches with lemon juice.
In large sauté pan, melt butter over medium-low heat. Add peaches and brown sugar, and saué until peaches are lightly browned, and sugar caramelizes, about 5 minutes.
Scoop ice cream into serving dishes, or footed glasses. Top with peaches and pan juices.
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