Fifteen Minutes
Jul. 25th, 2019 07:33 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
thewayneThat's how long it took me to make a batch of gazpacho, from getting down the food processor to opening the can of tomatoes, peeling and cutting up the cuke, cutting up the bell pepper, smashing a clove of garlic and skinning it, measuring out the EVO and balsamic, then blending it all and pouring it into storage containers and popping it in the fridge! There was a bit of sampling and adding some more balsamic. Used basil EVO and lemongrass mint balsamic....
I also pickled half an onion - Russet used the other half in something else - and went a little nuts. The recipe calls for half a cup of water, a quarter cup of white vinegar, a quarter cup of apple cider vinegar, a tablespoon and a half of maple syrup (Vermont Grade B, natch), and a teaspoon or so of salt. Instead of the white vinegar, I used two special balsamics: peach and apricot.
And the onions taste very nice!
Yes, I've spent a lot of money on special EVOs and balsamics, but I REALLY like the results that I get!
I was planning on doing burgers tonight, but I've got a lot of homework to do, plus I have to be in at work three hours early, so we're doing fish sticks and we'll do burgers tomorrow night. I made the gazpacho for lunch tomorrow, I've got some cornbread left over from earlier in the week and I might take some saltines, too.
(edited to clarify that it was lemongrass MINT balsamic vinegar in the gazpacho, not just lemongrass.)
I also pickled half an onion - Russet used the other half in something else - and went a little nuts. The recipe calls for half a cup of water, a quarter cup of white vinegar, a quarter cup of apple cider vinegar, a tablespoon and a half of maple syrup (Vermont Grade B, natch), and a teaspoon or so of salt. Instead of the white vinegar, I used two special balsamics: peach and apricot.
And the onions taste very nice!
Yes, I've spent a lot of money on special EVOs and balsamics, but I REALLY like the results that I get!
I was planning on doing burgers tonight, but I've got a lot of homework to do, plus I have to be in at work three hours early, so we're doing fish sticks and we'll do burgers tomorrow night. I made the gazpacho for lunch tomorrow, I've got some cornbread left over from earlier in the week and I might take some saltines, too.
(edited to clarify that it was lemongrass MINT balsamic vinegar in the gazpacho, not just lemongrass.)
no subject
Date: 2019-07-26 12:12 pm (UTC)no subject
Date: 2019-07-26 12:40 pm (UTC)I get them in Phoenix, or Old Town Scottsdale, to be precise, at a place called Outrageous Olive Oils. It's like a Baskin Robbins for oil and baslamics! Love that place! But it's a franchise operation and I saw an identical store under a different name at Pearl Street Mall in Boulder, CO, so they could be anywhere. The franchise bulk supplier is Veronice Foods, but I don't know how to find a store in a given area, sadly. The lemongrass mint is quite nice! And I need to get more.... I'm going to be dropping at least $100 the next time I'm in town! But it has been a while since I spent money there. I'll post a photo of the bottles later, they're quite distinctive, which is how I knew the Pearl Street Mall location was a franchisee of the same distributor.