Wednesday, August 10, 2005
Thursday, August 04, 2005
Nothing much
I don't why but the last two items seemed worthy of a posting. Both are from Cook's Illustrated and since the summer is winding down I plan on trying both of them soon. So, there you go.
Recipe: Peach Salsa
The terms 'salsa,' and 'relish' can be used interchangeably, though salsas are usually made with Latin ingredients or flavors. Here's a quick, short, no-cook peach salsa from the book The Cook's Illustrated Guide to Grilling and Barbecue; the salsa is great served with grilled pork or lamb.
Peach Salsa
Nectarines can be substituted for the peaches.
Makes about 2 1/2 cups
2 ripe but still firm peaches, pitted and chopped coarse
1 small red bell pepper, cored, seeded, and diced
1 small red onion, diced
6 tablespoons juice from 6 limes
1/4 cup chopped fresh parsley leaves
1/4 cup pineapple juice
1 jalapeño chile, seeds and ribs removed, then minced
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
Salt
Mix all of the ingredients, including salt to taste, together in a medium bowl. Cover the salsa and refrigerate to blend the flavors at least 1 hour or up to 4 days.
Peach Salsa
Nectarines can be substituted for the peaches.
Makes about 2 1/2 cups
2 ripe but still firm peaches, pitted and chopped coarse
1 small red bell pepper, cored, seeded, and diced
1 small red onion, diced
6 tablespoons juice from 6 limes
1/4 cup chopped fresh parsley leaves
1/4 cup pineapple juice
1 jalapeño chile, seeds and ribs removed, then minced
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
Salt
Mix all of the ingredients, including salt to taste, together in a medium bowl. Cover the salsa and refrigerate to blend the flavors at least 1 hour or up to 4 days.
Microwave Iced Tea
Microwave Iced Tea
Written: 7/1999
Depending on the quality of your tap water, you may want to use bottled spring water to make both the tea itself and your ice cubes. Doubling this recipe is easy, but use a large saucepan and expect the water to take a few minutes longer to reach the proper temperature. For a slightly stronger iced tea, reduce the amount of ice to 3 cups. Garnish with a thin lemon wedge to squeeze into the tea, if you like. Using a 2-quart Pyrex measuring cup makes this tea a one-pot drink from brewing to pouring. Exact heating time will depend on the power of your microwave and the starting temperature of the water.
Makes 1 1/2 quarts, serving 4 to 6
5 tea bags of your choice
1 quart spring water (see note)
1 - 6 tablespoons granulated sugar or natural cane sugar (depending on desired sweetness)
1 quart ice cubes (see note), plus additional cubes for glasses
To make it even easier to have a quick glass of iced tea, keep ice-filled glasses in the door of the freezer.
Heat tea bags and water in 2-quart Pyrex measuring cup or other large microwave-safe bowl covered with microwave-safe dinner plate, on high power until dark colored, very steamy, and water starts to move but not boil (an instant-read thermometer will register about 190 degrees), 8 to 10 minutes. Remove from microwave and steep 3 minutes (no longer or the tea may become bitter). Remove plate; remove and discard tea bags. Stir in sugar, if using, until dissolved; stir in ice until melted. Serve in ice-filled glasses.
Written: 7/1999
Depending on the quality of your tap water, you may want to use bottled spring water to make both the tea itself and your ice cubes. Doubling this recipe is easy, but use a large saucepan and expect the water to take a few minutes longer to reach the proper temperature. For a slightly stronger iced tea, reduce the amount of ice to 3 cups. Garnish with a thin lemon wedge to squeeze into the tea, if you like. Using a 2-quart Pyrex measuring cup makes this tea a one-pot drink from brewing to pouring. Exact heating time will depend on the power of your microwave and the starting temperature of the water.
Makes 1 1/2 quarts, serving 4 to 6
5 tea bags of your choice
1 quart spring water (see note)
1 - 6 tablespoons granulated sugar or natural cane sugar (depending on desired sweetness)
1 quart ice cubes (see note), plus additional cubes for glasses
To make it even easier to have a quick glass of iced tea, keep ice-filled glasses in the door of the freezer.
Heat tea bags and water in 2-quart Pyrex measuring cup or other large microwave-safe bowl covered with microwave-safe dinner plate, on high power until dark colored, very steamy, and water starts to move but not boil (an instant-read thermometer will register about 190 degrees), 8 to 10 minutes. Remove from microwave and steep 3 minutes (no longer or the tea may become bitter). Remove plate; remove and discard tea bags. Stir in sugar, if using, until dissolved; stir in ice until melted. Serve in ice-filled glasses.
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