Grilled Peach Tartine

Total Page：16

File Type：pdf, Size：1020Kb

Arcadia Cafe Summer Menu Lunch (11-2:30) & Dinner Menu (6-close) Snack & Share Pickles(V/GS) Colorful selection of house pickled vegetables 6 Fruit Salad(V/GS) Selection of fresh seasonal fruit with chili & lime 7 Hummus(V) Assorted flavors of chickpea spread with pita chips & fresh vegetables 7 Fried Gnocchi(V) Crispy fried potato dumplings w/ roasted garlic, parmesan, & truffle aioli 7 Bread(V) Fresh house baked bread w/ assorted butters & jams 4 Cheese(V/GS) Select 3 or 5 of our featured local, regional, & international cheeses 6 / 10 Soup & Salad Citrus Salad(V/GS) Local greens, citrus segments, almonds, mint, citrus vinaigrette 7 Cucumbers & Green Beans(V) English cucumber, cracked green beans, miso dressing 7 Caprese Salad(V/GS) Stracciatella cheese w/ local tomatoes, basil, olive oil and balsamic vinegar 8 White Gazpacho(V) Chilled bread & almond soup with raisins, garlic, olive oil, croutons 6 Laksa(GS) Malaysian rice noodle soup w/ coconut milk, shrimp, chicken, chilis & herbs 9 Soup of the Day Rotates daily; ask your server for today’s option 6 Sandwich & Small Plates Sweet Corn Elote(V/GS) Griled Iowa sweet corn, lime, chile, mayo, cilantro, & cotija cheese 7 Frites(V/GS) Double fried potatoes, truffle aioli, spicy catsup 7 Chicken Liver Mousse Whipped pâté, sourdough crouton, pickled cherries, arugula, pistachio 8 Pork Belly Bao Thai steam bun w/ crispy pork belly, hoisin glaze, pickles, scallion, sesame 9 Lemon Ravioli(V) Fresh pasta stuffed w/ ricotta & lemon, with a gorgonzola cream sauce 10 Korean BBQ Tender flank steak* with mild Korean spice, kimchi fried rice, scallion, & sesame 10 Grilled Peach Tartine(V) Open faced toast w/ grilled peach, mascarpone, arugula & burnt honey 7 Mojo Pork Tacos(2) Marinated pork, cilantro lime slaw, queso fresco; wheat or corn tortilla 6 Chicken Sandwich Crispy fried chicken breast, Aji Chile, jalapeno-pickle slaw and spicy mayo 8 Lox Bagel Everything bagel with citrus cured salmon*, capers, onion, cream cheese 6 Arcadia Dog Fresh baked baguette, all beef hot dog, ketchup, mustard, relish, chipotle sauce 6 Mushroom-Black Bean Burger(V) 8 Crimini mushrooms, black beans, oats & cashew w/ cheese, local greens, tomato, pickles, onion, mayo, ketchup, mustard Roasted Pork Sandwich 7 ‘Southern’ w/ house pickles & Alabama white sauce OR ‘Korean’ w/ house made kimchi, sesame, & ginger soy aioli Breakfast Sandwich(L) Egg, cheese, & choice of meat, bread and extras (additional charges apply) 6 Baguette, English Muffin, Bagel(+$2); Bacon, Sausage, Dble Egg; Cheese, Local Greens, Tomato Jam, Herb or Garlic Aioli V – Is or can be made Vegetarian |GS – Is or can be made gluten sensative| L – Available during Lunch only *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness .

Copy Link

Recommended publications

Soups & Stews Cookbook
SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food
[Show full text]
Chefs Redefine Southeast Asian Cuisine
FOOD FANATICS FOOD FOOD PEOPLE MONEY & SENSE PLUS Burgers Road Trip! Cost Cutters Trends Can it ever be too big? There’s a food revolution in Ten steps to savings, What’s warming up, page 12 Philadelphia, page 39 page 51 page 19 GOT THE CHOPS GOT FOODFANATICS.COM SPRING 2013 GOT THE CHOPS SPRING 2013 Chefs redefine Southeast Asian cuisine PAGE 20 SPRING 2013 ™ SPEAK SPICE, SOUTHEAST ASIAN STYLE Sweet DOWNLOAD THE MAGAZINE ON IPAD success FOOD The Cooler Side of Soup 08 Chill down seasonal soups for a hot crowd pleaser. Flippin’ Burgers 12 Pile on the wow factor to keep up with burger pandemonium. All Grown Up 16 Tricked out interpretations of the classic tater tot prove that this squat spud is little no more. COVER STORY Dude, It’s Not Fusion 20 Chefs dig deep into Southeast Asian cuisine for modern takes on flavors they love. Sticky Spicy Sweets and Wings FOOD PEOPLE Want a Piece of Me? 32 Millennials make up the dining demographic that every operator wants. Learn how to get them. Road Trip to Philadelphia 39 A food revolution is happening in the See this recipe made right birthplace of the Declaration of Independence. now on your smartphone Simplot Sweets® don’t take away from traditional fry sales, they simply sweeten your Who Can Cook? bottom line. With their farm-cured natural sweetness and variety of kitchen-friendly cuts, 40 Martin Yan can, of course. And after 34 years in the business, there’s no stopping him. you can use them to create stunning appetizers in addition to incredible fry upgrades.
[Show full text]
KC Refrigerated Product List 10.1.19.Indd
Created 3.11.09 One Color White REFRIGERATEDWhite: 0C 0M 0Y 0K COLLECTION Albondigas (Mexican Meatball Soup) Black Bean Soup Butternut Squash & Apple Soup 700856 700820 VN VG DF GF 700056 GF Savory meatballs, white rice and vibrant Slow-cooked black beans, red peppers, A blend of puréed butternut squash, onions tomatoes in a handcrafted chicken stock roasted sweet corn and diced green chilies and handcrafted stock with caramelized infused with traditional Mexican aromatics in a purée of vine-ripened tomatoes with a Granny Smith apples and a pinch of fresh and a touch of fresh lime juice. splash of fresh-squeezed orange juice. nutmeg. Angus Steak Chili with Beans Black Lentil & Roasted Garlic Dahl* Caribbean Jerk Chicken Soup 700095 DF GF 701762 VG GF 700708 DF GF Tender strips of seared Angus beef, green Black beluga lentils, sautéed onions, roasted Tender chicken, sweet potatoes, carrots peppers and red beans in slow-simmered garlic and ginger slow-simmered in a rich and tomatoes in a handcrafted chicken tomatoes with Southwestern spices. tomato broth, infused with warming spices, stock with white rice, red beans, traditional finished with butter and heavy cream. jerk seasoning and a hint of molasses. Beef Barley & Vegetable Soup Broccoli Cheddar Soup Carrot Ginger Soup 700023 700063 VG GF 700071 VN VG DF GF Seared strips of lean beef and pearl barley Delicately puréed broccoli and sautéed Sweet carrots puréed with fresh-squeezed with red peppers, mushrooms, peas, onions in a rich blend of extra sharp orange juice, hand-peeled ginger and tomatoes and green beans in a rich cheddar cheese and light cream with a sautéed onions with a touch of toasted beef stock.
[Show full text]
Gazpacho, Zucchini Fritters, Tzatziki
Recipes by Chef Lily Gazpacho • ½ medium cucumber, peeled , halved seeded • 1 red bell pepper, cored and seeded • 2 tomatoes • ½ small red onion • 2 small garlic cloves, minced • 1 ½ cups tomato juice • 2 tablespoons white wine vinegar • 2 tablespoons olive oil • ¾ teaspoon salt • ¼ teaspoon black pepper Roughly chop the cucumber, bell pepper, tomatoes, and red onion into 1-inch cubes. Very carefully put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over process. After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving for the flavors to develop. Recipes by Chef Lily Zucchini Fritters • 2 medium zucchini • 1 teaspoon salt • ¼ teaspoon black pepper • 3 tablespoons fresh dill, minced • 3 tablespoons green onion, minced • 2 teaspoons garlic, minced • 4 ounces feta cheese, crumbled • zest of 1 lemon • 1 egg • 3 tablespoons flour • ¼ cup vegetable oil Grate the zucchini on the holes of a large grater onto a clean kitchen towel. Sprinkle with the salt and let rest while you prep the rest of the ingredients. Wrap the zucchini in the towel and wring as much liquid out of it as possible, discarding the liquid. In a medium bowl stir together all of the ingredients except the oil, until combined. Pre- heat a griddle to 350 degrees. Carefully add the oil. Form the fritters by hand and pan fry them in the hot oil, cooking until golden brown on each side.
[Show full text]
Cold Summer Soups Written By: Eat Well Chef Ilana Soup Season! You May Think I’M Crazy, After All This 90+ Degree Weather
Watertown Farmers’ Market Culinary Corner July 29, 2020 Welcome to Eat Well Watertown’s Culinary Corner! Each week, we’ll feature Watertown Farmers Market products and vendors. We’ll offer nutritional and culinary tips, and recipes for you to experiment with. We hope that you’ll be encouraged to try new or unfamiliar vegetables and fruits, and we’ll help you pair them with meats and fish from the Farmers Market walkway. Cold Summer Soups Written By: Eat Well Chef Ilana Soup season! You may think I’m crazy, after all this 90+ degree weather. But hear me out about cold soup. These no-cook soups are a perfect way to keep yourself and your kitchen cool, while serving tasty meals, and getting in all your daily fruit and vegetable servings.* Gazpacho You’ll think immediately of Gazpacho, the traditional tomato-based Spanish classic. Gazpacho couldn’t be simpler – it’s like making liquid salsa. Start with 2 pounds fresh field-ripened tomatoes (now available at Dick’s stand), and add 1 large peeled cucumber, a sweet green pepper, one onion (the new white onions now in season are perfect), a clove or two of garlic, and a small jalapeno pepper (flesh only until you see how hot it is; add white part and seeds if you’re feeling adventurous). Chop everything roughly, then pulse in a blender or food processor until it’s the consistency you like, pour into a serving bowl, and add tomato juice or V-8 to make it a soup consistency (If you puree all the veggies, you may not need the juice).
[Show full text]
Plated Lunch Enhance Your Lunch
Plated Lunch Enhance your Lunch: Luncheon One A Soup Course Garden Arugula and Roma Tomato Salad, Creamless Tomato Shaved Parmesan and Aged Balsamic Vinaigrette Wild Mushroom Chicken Gumbo Amish Chicken Breast Milanese Style with Lemon Caper Sauce Tortilla Rosemary Tossed Red Bliss Potatoes and Asparagus Spears Tuscan Minestrone Gazpacho Lemon Meringue Tart with Sugar Crust and Raspberry Coulis $6 additional per guest Freshly Brewed Regular and Decaffeinated Coffee Premium Tea Selection by “T” A Salad Course $40 Mesclun Greens Wedge Salad Luncheon Two Hearts of Boston U Club Wedge Salad: Baby Spinach Crisp Iceberg, Tomato, Salemsville Blue Cheese, Smoked Bacon $8 additional per guest Sundried Tomato Blue Cheese Vinaigrette Desserts Grilled 6 oz. Angus Beef Tenderloin Steak with Cabernet Wine Sauce Pedestals of Home Russet Potato Hash and Grilled Jumbo Asparagus Baked Club Cookies and Brownies Chocolate Pot de Crème Tart, Dulche de Leche, Cinnamon Cream $45 per dozen Freshly Brewed Regular and Decaffeinated Coffee Premium Tea Selection by “T” Pedestals of House $56 Made Truffle Lollipops, Mignardises and Luncheon Three Macaroons Mesclun Field Greens with Raspberries, Orange and $48 per dozen Goat Cheese, Citrus Vinaigrette Thyme Grilled Arctic Char Fillet with Lemon Horseradish Butter Sauce Mediterranean Couscous and Zucchini Carrot Ribbons Milk Chocolate Cheesecake with Nut Crust and Cherry Freshly Brewed Regular and Decaffeinated Coffee Premium Tea Selection by “T” $40 Luncheon Four Roasted Creamless Tomato and Fennel Soup Thyme Roasted Amish Chicken Breast with Apple Cider Mustard Sauce Cheddar Mac n’Cheese and Grilled Vegetable Stack Citrus Chocolate Tart with Chocolate Cream and Orange Coulis Freshly Brewed Regular and Decaffeinated Coffee Premium Tea Selection by “T” $38 University Club of Chicago All Prices are Subject to a 22% Service Charge and Applicable Sales Tax.
[Show full text]
Zest for Life – the Mediterranean Anti-Cancer Diet
Zest for Life THE MEDITERRANEAN ANTI-CANCER DIET Conner Middelmann-Whitney 1 Zest1 for Zest Life for Life This document contains extracts from Zest for Life, The Mediterranean Anti-Cancer Diet, a 280-page nutrition guide and cookery book with 150 recipes, published May 2011 by Honeybourne Publishing. The following pages include several excerpts of the book’s 120-page science section followed by 12 sample recipes. Zest for Life can be purchased at all major bookstores, including www.amazon.com and www.barnesandnoble.com (US) and www.amazon.co.uk and www.waterstones.com (UK). It is also available as an electronic book on Kindle and other eBook outlets. This document is not intended for sale; it is available for free dissemination by anybody wishing to support the health of their patients, friends and loved ones. Copyright © 2011 Conner Middelmann-Whitney Zest for Life 2 Introduction Ten years ago I had a close brush with cancer. Diagnosed with cancerous lesions of the cervix, I decided to adopt a healthier lifestyle to support my medical treatment. However, I struggled to find reliable information and practical guidance to help me make the necessary changes. There is more information available now than a decade ago but much of it is confusing and not based on solid medical science. Moreover, while many cancer- prevention books issue theoretical dietary recommendations, few provide guidance on practical ways of applying these in our busy day-to-day lives. This is why I decided to write this book. My first aim is to help you rediscover the guilt-free pleasure of eating healthy, delicious food.
[Show full text]
Lustau Uvas Felices Wineries
UVAS FELICES WINERIES LUSTAU LUSTAU UVAS FELICES WINERIES LUSTAU Location History Awards VINEYARDS Vineyards Qualities HARVESTING & VINIFICATION Sherry styles WINES The Lustau Single Cask range Food pairings Cocktails LUSTAU UVAS FELICES WINERIES SANLÚCAR DE BARRAMEDA MONTEGILILLO LAS CRUCES JEREZ DE LA FRONTERA EL PUERTO DE SANTA MARÍA CÁDIZ LUSTAU LOCATION UVAS FELICES WINERIES What is sherry wine? A fortified wine from Spain with a vast variety of styles, from very dry to very sweet. LUSTAU HISTORY UVAS FELICES WINERIES The origins of the Lustau sherry house date back to 1896 when José Ruiz-Berdejo, a secretary to the Court of Justice, began in his spare time looking after the vines of his family’s Nuestra Señora de la Esperanza estate. During these humble beginnings, he made sherries that were sold onto larger sherry houses. Such small producers were known as “almacenistas” or holders of stocks. LUSTAU HISTORY UVAS FELICES WINERIES In 1931, his daughter, María Ruiz- Berdejo Alberti, acquired a small winery closer to the centre of Jerez de la Frontera and moved there all the preexisting soleras, gaining notoriety and visibility. LUSTAU HISTORY UVAS FELICES WINERIES Sergio Martínez is today in charge at Lustau of maturing, BEST FORTIFIED WINEMAKER BY THE IWC IN 2019, FOR THE watching over and selecting the lots of outstanding 3RD CONSECUTIVE YEAR sherries to be bottled for the enjoyment of the most demanding consumers. LUSTAU HISTORY UVAS FELICES WINERIES Bodegas Lustau is today a benchmark in the production of top-end sherries. INTERNATIONAL WINE & SPIRIT COMPETITION Best Spanish Winery 2011 Best Sherry Producer 2014 Best Sherry Producer 2016 INTERNATIONAL WINE CHALLENGE Len Evans Trophy 2011 Len Evans Trophy 2016 LUSTAU AWARDS UVAS FELICES WINERIES Vineyards LUSTAU VINEYARDS UVAS FELICES WINERIES Guadalquivir Lebrija The sherry Trebujena ATLANTIC OCEAN SANLÚCAR DE region BARRAMEDA MONTEGILILLO 7,000 hectares of vines.
[Show full text]
Recipe Book - Easy Soup
RECIPE BOOK - EASY SOUP www.tefal.com Graphic design and production: JPM & Associés Photo credits: Groupe SEB, Marielys Lorthios 2014 - printed in China SAS SEB-21261 SELONGEY CEDEX RCS 302 412 226 All rights reserved RECIPE BOOK EASY SOUP ISBN 978-2-919063-91-8 Ref. : 8080013969 • 09/2014 Easy soup english nederlands turkey .......... 3. български ...... .16 čeština.......... 29 magyar ....... 42 român .......... 55 Svenska......... 68 hrvatski.......... 81 polski ......... 94 ........ .107 ..........120 EN P 04 - 06 AUTOMATIC PROGRAMMES CREAMED SOUPS Easy soup has 4 automatic cooking programmes: Courgette and cream cheese soup . 04 • Cr eamed soup`: 23 minutes Cream of beetroot soup with Laughing Cow© cheese . 04 Canellini bean creamy soup . 04 • S oup with pieces: 25 minutes Creamy orange and butternut squash soup . 05 minestrone, borsch, chorba, etc. Creamy tomato and basil soup . 05 Cream of celeriac soup with cumin . 05 • C ompote: 20 minutes Cream of leek and roquefort soup . 06 • Blend: 4 minutes Cream of carrot and scallop tartare soup . 06 for all your blending (hot or cold ingredients) P 07 - 09 SOUP WITH PIECES To choose a programme, press the chosen setting followed by the start button. Comforting chicken soup . 07 4 vegetable soup. 07 PREPARING THE INGREDIENTS Leek and potato soup . 07 Sun-kissed vegetable soup . 08 For an optimal result, you should always select quality Sweet potato and red lentil soup. 08 ingredients. If you are using frozen ingredients, you Greens soup . 08 will need to defrost them beforehand. Prawn and coconut milk soup. 09 Moroccan vegetable soup (chorba) . 09 Ensure that you cut all ingredients into small cubes of 1 to 2 cm to make the cooking and blending processes P 10 - 11 COOL SUMMER SOUPS easier.
[Show full text]
Appetizers Choice of One Tomato Gazpacho Crispy Tortillas Tuna Taco Tuna Tartare, Jicama and Mango Slaw Cilantro, Wasabi Aioli E
black bean soup 6 mesclun salad 9/17 tomato gazpacho 6 mesclun greens, red and yellow pear tomatoes, carrots soup of the day 6 red onions, cucumbers, sun-dried tomato vinaigrette catskill smoked salmon & potato pancakes 15 caesar salad 9/17 tzatziki sauce, peppercress, pickled red onion, capers romaine lettuce, parmesan, home-style croutons caesar dressing roasted artichoke & vermont goat cheese 14 roasted beet & grain salad 9/17 naan bread, roasted garlic red quinoa, farro, beluga lentils, corn, feta cheese, apricots arugula, almonds, citrus vinaigrette mango & vegetable summer roll 13 julienne vegetables, cilantro, mango blt salad 9/17 sweet chili sauce, peanut sauce hydroponic bibb lettuce, beefsteak tomatoes, crumbled blue cheese add pulled duck confit 15 red onion, bacon, ranch dressing PRIX-FIXE MENU 29 prix-fixe menu includes chef’s dessert trio APPETIZERS ENTREES choice of one choice of one tomato gazpacho grilled lamb chops crispy tortillas israeli couscous, minted cucumber, watercress, glazed carrots rosemary garlic sauce tuna taco soft shell crab tuna tartare, jicama and mango slaw julienne mango-vegetable slaw, organic greens cilantro, wasabi aioli citrus vinaigrette ENTREE SALADS ENTREES seafood cobb salad 27 pennsylvania dutch organic chicken breast 25 shrimp, scallops, avocado, blue cheese pearl barley risotto, morel mushroom, leeks and asparagus applewood smoked bacon, romaine lettuce, citrus vinaigrette sweet pea purée frisée & farro salad with organic poached egg 17 carolina farm raised branzino 25 smoked bacon, grilled
[Show full text]
30 June 2017
26 – 30 JUNE 2017 SRI LANKAN CHICKEN & RED LENTIL 5.25 Diced Chicken, Red Lentils, Coconut Milk, Tomatoes, Onion, Garlic, Ginger, Vegetable Stock, Black Pepper, Cumin Seeds, Turmeric, Coriander, Curry Leaves DF, GF – (Kcal – 448) Keema – Spiced Mince Beef 5.50 Farm Assured Mince Beef, Potatoes, Carrots, Peas, Ginger, Turmeric, Cumin, Chillies, Tomatoes, Double Cream GF – Contains Milk/Dairy (Kcal – 432) Singapore Tiger Prawn Laksa /Laksa is a coconut based curry soup/ 5.95 Tiger Prawns, Coconut Milk, Lemon Grass, Dried Prawns, Chillies, Ginger, Turmeric, Chillies Served with Noodles & Bean shoots DF, GF – Contains Crustaceans, Fish (Kcal – 578) Lap Cheung 3 Bean 5.25 Cumberland Sausage, Red Kidney Beans, Chickpeas, Butterbeans, Celery, Scotch Bonnet, Cumin Powder DF – Contains Gluten, Celery, Sulphur Dioxide (Kcal – 336) Lahore Lentil & Chickpea 4.50 Tomatoes, Red Onions, Celery, Tomato Puree, Chickpeas, Rice Vermicelli, Lentils, Diced Carrots, Okra, Lemon, Ras-al-Harout (cinnamon, cardamom, nutmeg, cloves, fenugreek, cumin, coriander, mustard seeds, smoked paprika, turmeric) VG, DF, GF – (Kcal 389) Aloo Sabzi 4.25 Indian Style Spiced Potatoes & Spinach, Tomatoes, Ginger, Chilli Powder, Garam Masala, Turmeric, Double Cream V, GF – (Kcal – 503) Sup Lobak – Carrot, Turmeric & Ginger 4.50 Carrot, Onions, Ginger, Turmeric, Lemon Grass, Galangal, Crushed Chillies, Coconut Milk, Tamarind VG, GF, DF – (Kcal 398) Andalusian Gazpacho (Chilled) 4.50 Tomatoes, Red Peppers, Cucumber, Garlic, Onion, Olive Oil, White Wine Vinegar, Bread Served with Croutons. VG, DF, SK – Contains Gluten (Kcal – 257) ALL SOUPS ARE AVAILABLE IN LARGE SIZE FOR JUST £2.00 EXTRA VG- vegan; V- vegetarian; DF- dairy free; GF- gluten free; SK- skinny We make all of our soups in a kitchen that handles; Cereals containing Gluten (e.g.
[Show full text]
White Gazpacho with Vanilla Oil
White Gazpacho with Vanilla Oil Ingredients: Vanilla Oil ½ cup grape seed oil 3 Tahitian vanilla beans White Gazpacho: 2 cups seedless green grapes + about 18 more whole grapes for garnish 1 English cucumber, peeled and seeded ¾ cup finely ground almonds ½ cup extra virgin olive oil ¼ cup whole-milk plain yogurt 2 tablespoons sherry vinegar 1 small shallot, coarsely chopped 1 clove garlic, coarsely chopped sea salt and freshly ground white pepper Serves 6 to 8 Preparation: To make the vanilla oil With a small knife, cut the vanilla beans in half lengthwise. Then, using the back of the knife, scrape out the seeds and put them in a clean glass Jar. Add the grapessed oil, cover and shake well. Set the Jar aside in a cool, dark place for 3 days to allow the vanilla seeds to perfume the oil. Shake the jar several times a day. When the oil is ready, transfer it to a small squeeze bottle, and store it in the refrigerator. To make the garnish: Thread 3 or 4 grapes onto each of the decorative cocktail skewers and freeze. This can be done several days ahead of time. Remove the skewers a few minutes ahead of serving to allow them to soften a bit. To make the soup: Put the 2 cups of grapes, the cucumber, almonds, olive oil, yogurt, ¼ cup water, vinegar, shallot and garlic into a blender or food processor and process until very smooth. Taste for seasoning and adJust with salt and pepper. Transfer the soup to a container, cover and refrigerate for 1-2 hours or up to a day before serving.
[Show full text]