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Category: Culinary History Gazpacho

WATERMELON GAZPACHO WITH AN ITALIAN TWIST

WATERMELON GAZPACHO WITH AN ITALIAN TWIST

REFRESHING, VEGAN, GLUTEN-FREE, AND AN ITALIAN TWIST ON SPAIN’S CLASSIC  COLD SOUP. Watermelon Gazpacho is perfect for right now.  The bouquet of vegetables – cucumbers, red and green bell peppers, and tomatoes in every variety- crowd our farmstands and food stores.  To these, this recipe…

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por Monte Mathews
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2 Comments
Tomato and Red Pepper Gazpacho a là Casas do Coro, Marialva, Portugal

Tomato and Red Pepper Gazpacho a là Casas do Coro, Marialva, Portugal

When Andrew and I were in Portugal last month, we went on a wonderful picnic.  It was part of an optional shore excursion offered by Viking on our 10-day Douro River Cruise.  We left the ship and traveled high up into the hills to the…

Ana Rita Romao, Carmen and Paulo Romao, Casas do Coro Gazpacho Recipe, Culinary Cruising Douro River, Culinary Cruising Portugal, Culinary History Gazpacho, Culinary Travel Portugal, Culinary Vacations, Douro River Cruising, Food in Portugal, Food Travel Portugal, Gazpacho, Gluten-Free, Gluten-Free Food, Gluten-Free Gazpacho, Gluten-Free Recipes, History of Gazpacho, Mediterranean Diet, Mediterranean Dishes, My Travels, Portugal, Portuguese Gazpacho, Red Pepper and Tomato Gazpacho, Soup, Soups, Summer Dishes, Summer Food, Tomato and Red Pepper Gazpacho, Tomatoes, Vegan Soups, Vegetable Dishes, Vegetables, Vegetarian, Vegetarian Soups, Viking River Cruises
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por Monte Mathews
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2 Comments

Product News You Can Use

Croton Trading’s Rustic Apple Jam

Wendy Brovetto turns New York orchard apples into four warmly spiced jams: Fall Harvest Blend, Ginger Pear Fusion, Chai, and Brown Sugar. We put Ginger Pear to work in skillet apple pork chops, a one-pan supper made for cooler evenings.

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Show the skillet apple pork chops recipe

Sirve para 4 personas. Necesitarás 1½ cucharadas de aceite de oliva, dividido; cuatro chuletas de cerdo con hueso de 6 onzas; ¾ de cucharadita de sal kosher y ¾ de cucharadita de pimienta negra, cada una dividida; ½ taza de caldo de pollo sin sal; 1 taza de mermelada rústica de manzana Croton Trading (la de jengibre y pera funciona bien); 1 cucharada de salvia fresca picada; 1½ cucharaditas de romero fresco picado; 1 cebolla roja pequeña, en rodajas finas; y perejil picado para decorar.

Calienta una sartén grande a fuego medio-alto con 1½ cucharaditas de aceite. Sazona las chuletas con ⅜ de cucharadita de sal y pimienta cada una. Dora durante unos 5 minutos por cada lado, luego retira. Bate el caldo y la mermelada. Añade la cucharada restante de aceite a la sartén con la cebolla, la salvia, el romero y la sal y pimienta restantes; cocina unos 4 minutos, removiendo. Añade la mezcla de mermelada, vuelve a poner las chuletas y cocina unos 3 minutos más, hasta que la salsa se reduzca a la mitad y el cerdo esté bien cocido. Termina con perejil y sirve con mermelada extra al lado.

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