We continue to find numerous uses for the herbs and tomatoes that are available in abundance. The tomato soup recipe can be made ahead and served as either a first course or along with the grilled tuna and the rice salad. The cayenne pepper gives the soup some extra spice while the yogurt and sour cream add tartness. The tuna recipe is taken from a cookbook we use frequently, From Tapas to Meze by Joanne Weir, Crown Publishers 1994. The spices used in the tuna marinade are very flavorful and complement the herbs in the rice salad. Since the soup, salad, and dessert can be made up to one day ahead, this meal can be easily completed by marinating and grilling the tuna.
Ingredients:
Heat oil in a dutch oven over medium-low heat. Add onions, carrots and garlic and cook until vegetables soften (about 15 minutes), stirring occasionally. Add salt, cayenne pepper and chicken stock. Simmer for 30 minutes. Increase the heat to high, add tomatoes and cook until softened (about 15 minutes). Cool mixture in refrigerator until chilled (this is best done overnight). When ready to serve, place tomato mixture in food processor fitted with steel blade and process until completely smooth. Transfer pureed mixture to a large bowl and whisk in drained yogurt and sour cream. The soup can be refrigerated at this point for one day. Adjust seasoning and serve garnished with a small amount of sour cream and chives.
Ingredients:
Cut the tuna in one inch cubes and refrigerate. In a food processor fitted with a steel blade, combine the cumin, paprika, turmeric, cayenne, garlic, onion, salt, pepper, parsley, lemon juice, olive oil and water. Process until smooth. Pour mixture over tuna and refrigerate for two hours.
Start charcoal grill. Divide the tuna into 12 parts and thread onto the skewers. Place on platter until ready to grill (up to 4 hours, if refrigerated). Reserve marinade.
Grill the tuna brochettes over a medium-hot fire for 5-8 minutes, turning every two minutes and brushing with the reserved marinade. When cooked to desired doneness, remove skewers to platter and garnish with lemon wedges. Serve immediately. 6 servings.
Ingredients:
Vinaigrette:
Make vinaigrette by placing vinegar, lemon juice, parsley, garlic, sugar, salt and pepper in a large bowl. Add olive oil in droplets and beat with a whisk until completely combined and slightly thickened. Refrigerate.
Cook rice in water until it reaches desired consistency and water is completely absorbed. Transfer the rice to a large bowl and fluff with a fork to cool slightly. Toss the warm rice with approximately one-third of the vinaigrette. When cooled completely, add the minced herbs, grated cheese, peas and additional vinaigrette to taste. The rice will keep for 24 hours when tightly covered and refrigerated.
To serve, mound the rice mixture on a bed of shredded lettuce. Garnish with toasted pine nuts. 4 servings.
Ingredients:
Combine chocolate and water in a glass measuring cup and heat on low setting in the microwave until the chocolate is melted. Stir in the vanilla and cool to room temperature. In a large bowl, beat the cream just until it begins to thicken. Gradually add the sugar and continue beating until it holds a soft shape. Using a spatula, stir about 2 TBS of the whipped cream into the cooled chocolate. Gradually stir in additional 3 TBS of cream until the chocolate is smooth and mounds lightly. Pour the chocolate mixture into the remaining whipped cream. Fold with the spatula until combined and evenly colored.
Pour the chocolate cream mixture into a metal bowl or container (2 quart capacity). Cover the container tightly with foil and freeze for several hours or overnight. To serve, scoop the frozen chocolate cream into glass bowls or footed glasses. Garnish with mint leaves. Makes 2 quarts.
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