Serene
I was going to bring a roasted turkey, but it might not be too good after 21 hours on the plane. For a midsummer lawn party, how about this cold soup from Emeril?
Cantaloupe, Honeydew, and Sweet Onion Gazpacho with Crispy Prosciutto
Ingredients 1-4 pound thinly sliced prosciutto 1 cup coarsely chopped cantaloupe, plus 3-4 cup finely diced cantaloupe 1 cup coarsely chopped honeydew melon, plus 3-4 cup finely diced honeydew melon 1 cup coarsely chopped sweet onion, such as Vidalia, Maui, or Walla Walla, plus 1 cup finely diced sweet onion 1-2 cup coarsely chopped celery, plus 1-4 cup finely diced celery 1-2 cup coarsely chopped red bell pepper, plus 1-4 cup finely diced red bell pepper 1 cup coarsely chopped, seeded, peeled cucumber, plus 3-4 cup finely diced, seeded, peeled cucumber 1-4 cup fresh lemon juice 1-4 cup fresh lime juice 3 slices white bread, crusts removed and cubed 2 tablespoons minced jalape-os 2 teaspoons minced garlic 1 tablespoon snipped chives 1 tablespoon finely chopped parsley 1 tablespoon finely chopped mint 1 tablespoon finely chopped cilantro 1-4 cup extra-virgin olive oil 1 tablespoon salt 1 teaspoon finely ground black pepper
Gravy and Sauces... 1669Bill Bill, No offense, buddy, but what you've asked for could fill one or more books! Some chefs spend their entire careers trying to master the entire spectrum of sauces and gravies. So...
Preparation 1. Preheat the oven to 375 degrees F.
2. Cover a baking sheet with parchment paper and bake the prosciutto until crisp, about 10 to 12 minutes. Remove from the oven and cool.
3. Combine the coarsely chopped ingredients (cantaloupe, honeydew, sweet onion, celery, red bell pepper, and cucumber), lemon juice, lime juice, and bread in the bowl of a food processor or blender. Puree on high until smooth.
PING: Damsel GET THE LAWN CHAIRS! 1667Dave W. There are several variations of this recipe and various fruit and herbed liquors work well in them, some of my favourites being framboise, creme de cbuttis, Izzara, Raspai, Drambuie, Pernod & creme de menthe...
4. Combine the finely chopped ingredients, jalape-os, garlic, chives, parsley, mint, cilantro, and olive oil in a large bowl. Stir well to combine. Fold the pureed ingredients into the chopped ingredients. Add the salt and pepper and stir well to combine. Let rest at least 1 hour, covered and refrigerated, for the flavors to blend.
5. Serve chilled, garnished with the crumbled crispy prosciutto.
Makes about 4 to 6 servings
Bob
